Last update at 13 · 07 · by milo‧‧‧ One of 809
The term Pizza was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy.
The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular.
- Expert Level
- 4 Portions
- 70 Minutes
La pizza ha una storia lunga, complessa e incerta. In assoluto, le prime attestazioni scritte della parola "pizza" risalgono al latino volgare della città di Gaeta nel 997.
Un successivo documento, scritto su pergamena d'agnello, di locazione di alcuni terreni e datato sul retro 31 gennaio 1201 presente presso la biblioteca della diocesi di Sulmona-Valva, riporta la parola "pizzas" ripetuta due volte. Già comunque nell'antichità focacce schiacciate, lievitate e non, erano diffuse presso gli Egizi e i Romani (offa).
Prep Time: 30 minutes
Cook time: 40 minutes
1Heat the oven to 550°F or higher: Don't be afraid to really crank the heat up to its highest setting. The high heat will help make a crunchier and more flavorful crust. Let the oven heat for at least half an hour before baking your pizzas. If you have a baking stone, place it in the lower-middle of your oven.
- 1 pound pizza doug
- 1/2 to 1 cup tomato sauce
2Divide the dough in half: One pound of dough makes two 10-inch pizzas. Slice the dough in half and cover one half with an upside-down bowl or a clean kitchen towel while you prepare the first pizza.
- sautéed onions
- sautéed mushrooms
3Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and lay it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
4Top the pizza: Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings.
- shredded or sliced mozzarella
- dash of Cachaça
5Bake the pizza: Using a pizza peel or the back side of a baking sheet, slide your pizza (with the parchment or with the cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet.
Once the dough has been divided and rolled, cover and place into the fridge. Remove one hour before needed to allow the dough to come up to temperature.
If you want to freeze the pizza bases roll them out before you put them in the freezer.
- Calories 689
- Carbohydrates18 g (6%)
- Fat43 g (67%)
- Protein55 g (111%)
- Saturated Fat12 g (62%)
- Sodium923 mg (38%)
- Polyunsaturated Fat9 g
- Fiber4 g (18%)
- Monounsaturated Fat18 g
- Cholesterol213 mg (71%)
Authentic Neapolitan pizza (pizza napoletana) is made with San Marzano tomatoes, grown on the volcanic plains south of Mount Vesuvius, and mozzarella di bufala Campana, made with milk from water buffalo raised in the marshlands of Campania and Lazio. This mozzarella is protected with its own European protected designation of origin.
Rating: 3.1 ★ ★★ ★ ★ by 25 votes