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Interestingly, this is another one of those tasty, easy baking treats which has an altering history. That is to say, this lovely dish or meal, started out very different from the pizzas we know and love today. After all, these days we all know pizzas as this bread-like dish, topped with sauce, vegetables, fish, meat, poultry and more often than not includes cheese as well.
When tracing the legacy that is pizza, you will find that it was born from the same tree of dishes our modern day pies descend from. Perhaps unsurprisingly so, when you really give it some thought.
Indeed, going back to the very earliest beginnings, you will find that pizzas stem from the very early honey-filled treats called 'galettes' - from which the pie stems as well. At first a delicacy suited for kinds, but by the 16th century, it had fallen from grace, becoming a 'poor people's dish' which was sold in the streets of Napels, for example.
But in fact, it wasn't until the middle of the 19th century that savory toppings began to be listed and appeared on these flat breads - a bit like pita bread, at first. They were described and recorded by a man named Alexandre Dumas.
It was in June 1889 that the most famous of all pizzas got its name. The Napoli- born chef Raffaele Esposito created the 'pizza Margherita', in honour of the Queen consort of Italy; Margherita of Savoy. In essence, you could almost say that pizza is the pie from Italy, as many of the European and even intercontinental countries, had their personal variation on pies, and as such, pizzas.
But how would you go about making your very own version of this easy baking and oh so tasty treat? Well, the sky is the limit, really. Anything you like, goes. Step into Picasso's shoes and create your very own! How to start? Well, here's an example for you, the most basic and prized recipes for pizza. After that, you're on your own!
Ingredients (For 2 pizzas, will serve up to 4.):
FOR THE BASE:
- 300g of flour - the same you would use for bread - 15 grams of yeast - A pinch of salt - 1Â½ table spoon of olive oil - 20 cl of luke-warm water
FOR THE BASIC TOMATO SAUCE:
- 10 cl of a tomato sauce of your choice
- 3 Tablespoons of basi
- 1 crushed clove of garlic (or 1 teaspoon of garlic paste)
FOR THE TOPPINGS:
- 1 large ball of sliced mozzarella
- 2 Tablespoons of grated parmesan cheese
- A hand full of sliced cherry tomatoes
1) We first need the base. Pour the flour, yeast and salt in a bowl and stir it well.
2) Make a crater in the mixture and pour in the water and the olive oil. Stir it all together until you have smooth dough.
3) Sprinkle some flour onto a flat, clean surface and proceed to kneed the dough to ensure that there are no remaining lumps. At this point, you can either choose to leave it to rise for a thick crust, or use it instantly to make a thin crust.
4) Make two equal balls of dough and roll them out on a flat, clean surface to make two pizza bases. Make sure that the dough is very thin, because it will rise during the baking process.
5) Then we move onto making the sauce; Mix the sauce, the basil and the garlic together in a bowl and stir until the sauce has all its ingredients equally spread. You can also add salt and pepper and oregano to give it an extra bite.
6) Spread the sauce onto the dough bases, making sure you leave about half an inch from the edge clear - otherwise the sauce will spill during the baking process.
7) Divide the tomatoes and cheese equally over the pizzas.
8) Place in a preheated oven at 220 degrees and bake until the edge is nice and crisp. This usually takes about 10 minutes.
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