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pizza photo supports a post made to Things Wot I Made Then Ate. Drop by sometime and check out the place.
Or should I say pizza from leftovers...On number one, Pancetta, prosciutto, pesto, and feta. On number two, sausage, peppers, onion, and mayo.
They were grilled on the last flight of my pizza stone. It finally cracked through. Off to Lowe's for another!
toppings: Yves fake pepperoni, mushrooms, spinach, mozzarella cheese balls, and shredded mozzarella cheese, homemade tomato sauce with thai chilis, garlic and onions. The thai chilis did the trick.
The innovation that gave us the flat bread we call pizza was the use of tomato as a topping. For some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family). However, by the late 18th century it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza was born. The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty.
Until about 1830, pizza was sold from open-air stands and out of pizza bakeries. Pizzerias keep this age-old tradition alive today. It is possible to enjoy pizza wrapped in paper and a drink sold from open-air stands outside the premises. Antica Pizzeria Port'Alba in Naples is widely regarded as the city's first pizzeria.[5] It started producing pizzas for peddlers in 1738 but expanded to a pizza restaurant with chairs and tables in 1830. It still serves pizza from the same premises today.
A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas, père in his work Le Corricolo, Chapter VIII.[6] He writes that pizza was the only food of the humble people in Naples during winter and that "in Naples pizza is flavored with oil, lard, tallow, cheese, tomato, or anchovies."
The Neapolitans take their pizza very seriously. Purists, like the famous pizzeria “Da Michele” in Via C. Sersale (founded 1870),[7] consider there to be only two true pizzas — the Marinara and the Margherita — and that is all they serve. These two "pure" pizzas are the ones preferred by many Italians today.
The Marinara is the older of the two and has a topping of tomato, oregano, garlic and extra virgin olive oil. It is named “Marinara” not because it has seafood on it (it doesn't) but because it was the food prepared by "la marinara", the seaman's wife, for her sea faring husband when he returned from fishing trips in the Bay of Naples.
The Margherita, topped with modest amounts of tomato sauce, mozzarella cheese and fresh basil is widely attributed to baker Raffaele Esposito. Esposito worked at the pizzeria "Pietro... e basta così" (literally "Peter... and that's enough") which was established in 1880 and is still operating under the name "Pizzeria Brandi." In 1889, he baked three different pizzas for the visit of King Umberto I and Queen Margherita of Savoy. The Queen's favorite was a pizza evoking the colors of the Italian flag — green (basil leaves), white (mozzarella), and red (tomatoes).[1] This combination was named Pizza Margherita in her honor.
"Associazione Verace Pizza Napoletana"[8] ("True Neapolitan Pizza Association"), which was founded in 1984 and only recognises the Marinara and Margherita verace, has set the very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven at 485°C for no more than 60 to 90 seconds; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli — the pizza makers — make the pizza by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre. The association also selects pizzerias all around the world to produce and spread the verace pizza napoletana philosophy and method.
There are many famous pizzerias in Naples where these traditional pizzas can be found like Da Michele, Port'Alba, Brandi, Di Matteo, Sorbillo, Trianon and Umberto (founded: 1916).[9] Most of them are in the ancient historical centre of Naples. These pizzerias will go even further than the specified rules by, for example, only using "San Marzano" tomatoes grown on the slopes of Mount Vesuvius and only drizzling the olive oil and adding tomato topping in a clockwise direction.
The pizza bases in Naples are soft and pliable. In Rome they prefer a thin and crispy base. Another popular form of pizza in Italy is "pizza al taglio" which is pizza baked in rectangular trays with a wide variety of toppings and sold by weight.
In December 2009, the pizza napoletana was granted Traditional Speciality Guaranteed status by the European Union.
an experiment I tried today. It turned out really great and the pizza was simply yummy.
I've used the electronic grill from Weber. Important is, that you can close the grill, so that the heat can circulate. You also need a Pizza form for the grill.
Preheat the grill on the highest level.
Make either a Pizza dough yourself or buy one. Place the dough on the Pizza form. Put some tomato sauce with salt/pepper and herbs on it (not too much). Add onions, garlic, mushrooms and whatever you like on your Pizza. At the end put the mozzarella cheese on it and sprinkle some olive oil over it.
Make out of aluminum foil some spacers, so that the Pizza will not be directly on the grill. The Pizza should be 2-3 cm away.
Place the Pizza on the spacers and close the grill. Let it cook for 15-20 min.
Enjoy ;-)
Fresh tomato sauce with black olives, fresh basil, pepperoni, slices of mozzarella over shredded mozzarella, parmesan, and provolone cheeses.
Tomato Sauce, with Garlic, Mozzarella Cheese, Red Onion, Mushrooms, Jalapeños, Red Bell Peppers, Parmesan cheese, Garlic Salt & Dried Basil
www.fireandstone.com/pizza/menus/pizzas.asp
Looks a bit photoshopped but actually it's just sitting on a white counter.
In the midst of flying back and forth between Guyana and Trinidad, for my brother's wedding and preparing to go on 10 days leave and hectic work schedule, I decided to spend some quality time in the kitchen.
I made mini pizzas. Mine were just mushroom, but I had some minced chicken I had cooked to go with my corn tortillas (also homemade) the night before, so I threw those chunks on these for the more meat-minded people in the office.
I was happy with the way everything came out nice light crust, crispy enough on the outside, but not hard.
Ok, so the sauce was not homemade, but there' s only so much I could manage! Cheese was a mixture of cheddar and gouda, sprinkled with parmesan (this is what you make pizza with when you knead the flour and THEN check whether you have any cheese at all).
A real italian pizza from Venice. It should make you wanna go make yourself a delicious pizza or I have failed miserably.
A medium cheese pizza from Silvano's
Silvano's Pizza and Mini-Mart
197 West Church Street
Seymour, CT 06483 USA
203-881-0803
They will even deliver items from the convenience store to you with your order!
Lemon and potatoes on a pizza??
Yes, it does sound a little “different” but, let us assure you, the combination is BRILLIANT.
The fresh rosemary and a drizzle of extra virgin olive oil and we’re talking over-the-top deliciousness!
Make sure to use Meyer lemons, though, because they are sweeter than the usual grocery store lemons.
If you do not have access to Meyer lemons, you can brush a little honey on the lemons once you remove the pizzas from the oven.
Add a simple salad and a glass of red wine and you have a fabulous vegetarian meal.
Recipe and step-by-step tutorial here:
www.craftybaking.com/recipe/artisanal-meyer-lemon-and-pot...
Pizza Hut #4586 (1,440 square feet)
4501 West Hundred Road, Chester, VA
Opened in fall 1991
Chester has two Pizza Huts: one dine-in that I don’t think has reopened their dining room yet, and this little carryout/delivery location. It dates back to the early 1990s (though was built in 1964 as something else) and still looks it 100%, with its' red tilework and neon "delivery" sign. It was a common look back in the day (I associate it primarily with the local Yorktown location) but is rare to come across nowadays so seeing it once more was pretty satisfying.