The Real History of Pizza

History of Pizza

Most people think that Pizza is an Italian creation, but that’s not true. The foundations for pizza were laid by the early Greeks who first baked large, round and flat breads which they spruced up with oil, herbs, spices, and dates. Tomatoes weren’t discovered then or I’m sure they would have used them.

In the 18^th century the idea of the flat bread found its way to Italy, where they were called “Pizzas” and sold on the streets on in the markets. They weren’t topped with anything but people liked to eat them plain. In 1889, Queen Margherita took an inspection tour of her Italian Kingdom. During her outings she saw many people eating large, flat, loafs of bread. Curious, the queen ordered her guards to bring her one of the Pizza breads.

The Queen loved the bread and summoned Chef Rafaelle Esposito from his pizzeria to the Royal Palace to bake a selection of pizzas for her pleasure. To honor Queen Margherita, Rafael decided tomake a special Pizza just for her. He baked a Pizza topped with tomatoes, mozzarella cheese, and fresh basil (to represent the colors of the Italian flag: red, white, and green).

This became Queen Margherita’s favorite Pizza. After that variations began to be made in different parts of the country. In Bologna, meat began to be added into the topping mix. Neapolitan Pizza became popular and it brought garlic and crumbly Neapolitan cheeses into the mixture as well as herbs, fresh vegetables, and other spices and flavorings.

About this time the idea of baking in special brick ovens came into existence and the bread, like it is today was a simple combination of flour, oil, salt and yeast. Pizza spread to America, France, England, and Spain, were it wasn’t really known about until after World War 2. While occupying Italian territories many American and European soldiers tasted Pizza for the first time and LOVED it!

Italian immigrants had been selling Pizza in their American stores for a while but it was the returning soldiers who loved the saucy pizza that drew pizza into city life all over the continent.

Different Pizzas

Pizzas can be either healthy or fatty; it just depends on what you put on it. They come in many forms such as Calzones (a large half moon Pizza Pocket which is then baked). Pizza also comes in various forms like breads, rolls, pan pizza, stuffed crust pizza, thin crust pizza and thick crust pizza, whole-wheat crust, and bagel crust.

The concept of Pizza has taken on many forms such as Mexican Pizza (a pizza topped with chili or taco filling, shredded Cheddar cheese, chopped onions, tomatoes, and Jalapeno peppers), Ice Cream Pizza, Candy Pizza, and even Pizza Cake as well as pizza flavored items.

   

Neapolitan Pizza

The authentic way to make a Neapolitan pizza is in a special brick oven. The pizza produced in a brick oven is crisp, not oily and soggy. Neapolitans don't overload pizza with oil, and they don't use mozzarella when it is very liquid.If you get good mozzarella, wait a day or two before using it on pizza.  If you love pizza, invest in a pizza stone and a peel- they are inexpensive and will reward you with use.

• prepared pizza dough
• 1 (14 ounce) can Italian peeled tomatoes
• 2 tablespoons olive oil
• 2 large cloves garlic, finely sliced
• 2 tablespoons dried oregano
• 1/2 cup grated parmigiano or roman cheese (or combination of both)
• 1/ 1/2 cups sliced mozzarella cheese

 

METHOD

Preheat oven to 450°F.

Spread dough in pizza pans.

Remove whole tomatoes from can, and place in bowl. Mash lightly with a potato masher. Reserve liquid from tomatoes for another use.

 Using a pastry brush, lightly oil top of pizza dough.

Press garlic into dough in pizza pan or pans. Spoon mashed tomatoes over oiled dough.

Sprinkle dough lightly with oregano and grated cheese. Place mozzarella around the dough.

If baking on a pizza stone, be sure oven has preheated for 30 minutes. If not using a stone, place pan on oven floor for direct heat for 7 - 10 minutes. Check bottom of pizza for coloring. When it has darkened, move to upper shelf of oven to cook the top. When top is bubbling, pizza is done (about 10 - 15minutes),

Yield: One large or two medium pizzas

The tools:  The pizza stone approximates the radiant heat of the brick-lined ovens in professional bakeries.  It is preheated so that the pizza is immediately cooking without rising.  The peel is that long-handled spatula (a very large one!) that professionals use to slide the unbaked dough onto the preheated pizza stone.  Both a pizza peel and the stone are excellent tools.

My Mom’s AMAZING Homemade Pizza Recipe

Cheesy Crust- Makes two 12 inch pizzas or 1 full sheet pizza

2 ¼ to 2 ½ cups all- purpose flour

1 package Red Star Active Dry Yeast or Quick Rise yeast

½ cup grated parmesan cheese

½ teaspoon salt

¼ teaspoon pepper

1 cup water

Preheat oven to 425 degrees

In medium mixing bowl, combine 1 cup flour, yeast, parmesan cheese, salt, and pepper; mix well. Add very warm water (120-130 degrees) to flour mixture. Mix by hand until almost smooth. Gradually stir in enough remaining flour to make a soft dough. Knead on floured surface, 2 to 3 minutes. Cover dough, let rest 5 to 10 min.

Divide dough into 2 parts. With well-floured or greased fingers, press each half into greased 12in. pizza pan, forming a rim around edge. Bake at 425 degrees for 20 to 25 min. until edge is crisp and golden brown.

 Mom’s Yummy Pizza Sauce

1 can (8 ounce) tomato sauce

2 teaspoons dried oregano leaves

1 ¼ teaspoon salt

1/8^th teaspoon garlic powder or 1 clove of garlic

1/8^th teaspoon pepper

1/4^th cup grated parmesan cheese

Mix tomato sauce, oregano, salt, garlic and pepper. Spread sauce over 12in. pans of Pizza dough. Sprinkle with Parmesan cheese and stick in the oven for 425 degrees for 20 to 25 min.

Pass the Breadbasket please!

Ten Facts about Indiana

1. Indiana is a part of the “breadbasket of America.”
Sometimes called the “breadbasket of America” the Midwest serves as a center for grain production, mainly wheat, corn, and soybeans. It is a region of the country which includes the states of: Illinois, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, South Dakota, Ohio, Wisconsin, and INDIANA. The Midwest is called the breadbasket because of its richness of soil and its climate. Aren’t we glad that Indiana is a part of the “breadbasket of America”?!

2. Most of the present Indiana population is of English, Scottish, Irish, or German descent.
Irish people mainly ate stew, wheaten soda bread and would drink beer. A common dish is Irish stew. The English people would eat bread and cheese, roasted and stewed meats, and fish. They would drink wine, beer, or cider. A common English dish is pot roast. The Scottish mainly ate game, dairy, fish, fruit, and would drink beer, ale, or whisky. A common Scottish dish is Roast Beef. The Germans would eat pork, beef, poultry, fish, vegetables, and would drink beer, or ale. A common German dish is breakfast cereal.

3. Indiana is known for its corn production.
Indiana ranks fourth in the production of corn. Most corn is used for animal feed, though some is used for ethanol. Call me an animal, but when I hear the word ‘corn’ I think of cornbread. I LOVE cornbread and my family likes to eat it with a BIG pot of homemade soup!

4. Indiana is known for its soybean production.
Indiana is the third largest soybean producing state in the US. Almost a third of the Hoosier soybean crop is exported onto the world market. Tofu is made with soybeans, but it sounds nasty so I haven’t tried it nor will I ever try it.
5. Indiana is known for its pork production.
There are 3000 pork producer families in Indiana, down 87%, from 24,000 farms in 1980. The vast majority of all pork operations are still owned and operated by farm families passed down from generations. 13,000 Hoosiers have a job because of the State’s pork industry. I don’t know about you but I love pork sandwiches!
6. Brain sandwiches are traditional in old-fashioned Indiana restaurants.
A fried-brain sandwich is a sandwich with sliced calves’ brains on sliced bread. Increased incidents of mad cow disease will likely further diminish the appeal of this interesting dish. So if you would like to become a mad cow, have some. I haven’t ever tried it nor do I think I will ever try it.
7. Pizza is the favorite food of the people of Indiana.
Pizza is a word that makes so many people’s mouth water. There are a lot of different kinds of pizza. There are deep dish pizzas, thin crust pizzas, vegetarian pizzas, white pizza, deep fried, etc. I would have to say that I myself don’t really like any of these. I like my Mom’s homemade pizza, that is what makes MY mouth water.

8. Beef and Noodles is a homespun Hoosier dish
Beef and Noodles is a classic dish that can be dressed up for company or served more simply by using hamburger or leftover beef. It is traditionally made with stew beef. I like a more stroganof-style dish than a more beef flavored dish.
9. Sugar Cream Pie is a popular dish seen almost exclusively in Indiana
Sugar Cream Pie or also called Indiana Farm pie is a single-crust pie with a filling, made from flour, butter, salt, vanilla, and cream. This mixture makes a caramel like filling. The ideal sugar cream pie is supposed to be like Santa Claus because it shakes like a bowl full of jelly.
10. Persimmon pudding is also a favorite Indiana dessert very difficult to find outside of the Hoosier State.

Persimmon pudding

A persimmon is a fruit that is round or oval in shape and is generally an orange-yellow color. Persimmon pudding is generally either steamed or cooked in an oven with a bowl of water to keep it moist. It is served with ice cream, whipped cream, apple sauce, or brandy butter. It is said to be best served warm though some people eat it cold as well. I have never tasted it.