Text 17462, 91 rader
Skriven 2007-06-30 22:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Freschetta pizza
============================
-=> Quoting Dave Sacerdote to Ruth Hanschka <=-

 JW> Pizza is a very versatile food that is wide open to adaption.
 
 RH> It's just a bread dough bottom, with stuff on top. It was 
 RH> created, methinks, as a way to use up leftovers.  

 DS> I don't think so, actually.  Most cultures have some sort of
 DS> flat bread tradition, and the simplest original pizzas were/are
 DS> topped with nothing but a brushing of olive oil and herbs -
 DS> not something that would be considered "leftovers." (Cato the
 DS> Elder mentioned exactly this kind of meal in his history of
 DS> Rome, describing "flat rounds of dough dressed with olive oil,
 DS> herbs, and honey, baked on stones.")

I see it as originally poor people's food. One could stretch an
ounce of cheese or a single anchovy into dinner for four. The richer
toppings came about in New York in the early 1900s, not in Italy.

 DS> Some form of pizza has been eaten in Italy since, well, forever.

And in Greece, Serbia, Armenia and the Middle East. And Persia, where
perhaps the whole thing started shortly after wheat was first grown,
when Greece and Rome were just barbarian outposts.

 DS> I'm a pizza purist and really loathe "fusion" pizzas

I love both although some fusion pizzas are just silly.

 DS> wish there was another name for it than "pizza."

But that's not a bad idea.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Margherita E Pizza Napoletana
 Categories: Italian, Pizza
      Yield: 1 Pizza
 
      4 tb Active dry yeast
      3 tb Salt
  4 1/4 c  Flour (all-purpose)
    1/2 c  Extra virgin olive oil
        pn Sugar
      5 tb Warm water

MMMMM-----------------TOPPING - NAPOLETANA PIZZA----------------------
           Garlic, chopped
           Tomatoes, canned, peel/slice
           Anchovy fillets
           Oregano
           Salt
           Fresh ground black pepper
           Buffalo-milk Mozzarella

MMMMM-----------------TOPPING - MARGHERITA PIZZA----------------------
           Tomatoes, canned, peel/slice
           Salt
           Fresh ground black pepper
           Basil leaves, fresh, chop
           Buffalo-milk Mozzarella
 
  PREPARATION OF DOUGH: Sprinkle the yeast and half the sugar on the
  warm water in a small bowl. Stir until yeast dissolves. Let stand
  until mixture is bubbly. Put most of the flour and the salt into a
  medium bowl. Stir in the yeast mixture and oil and keep stirring
  until a smooth soft dough forms. Knead on a floured surface, using
  as much of the remaining flour as necessary to form a stiff elastic
  dough. Place dough in a large greased bowl, cover and let rise in a
  warm place until doubled in volume (30 to 45 minutes) and not sticky.
  While the dough is rising, prepare your topping sauce. Punch down
  dough. Knead briefly on lightly floured surface to distribute air
  bubbles; let dough rest 5 minutes longer. Flatten dough into
  circle on lightly floured surface. Roll out from center towards edges
  to form a flat round, then place in a greased 12-inch pizza pan.
  Sprinkle dough with extra virgin olive oil. Pour preferred topping
  over pizza dough and bake in oven preheated to 220C (450F) until
  golden brown (about 20 minutes). Cut into wedges and serve.
 
MMMMM


Cheers

YK Jim


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