Pizza is the perfect template for being creative with food. You can pretty much put anything you want on the dough, sweet or savory, bake it and at the very least it won’t be bad and it’s always a lot of fun. To make it really good, however, can be a little trickier.
Unlike most of the recipes that have been passed down through my family for generations, this one came to me one day like a spark of genius here in Los Angeles. Whenever we cook out and have a party with friends we light up the pizza oven. Getting it up to temperature, however, takes quite a few hours and usually involves hearing complaints from my girls because they are hungry and don’t want to wait until later for pizza when the guests arrive. The result is this breakfast pizza. Continue Reading…
Pizza was invented in Naples, Italy during the 1700’s and today, according to pizza aficionados, there is only one kind of “real” pizza: the napoletana (also known the margherita). The Avpn (Associazione Verace Pizza Napoletana) says it’s true and their American counterparts concur. What’s more, die-hard Italy lovers and restauranteurs all over the United States make it so. Today’s example: Arne Holt’s Caffé Calabria in San Diego, California.
In Italy, pizza dough can be found at almost every grocery store. If you have a favorite bakery where you go to buy your bread, they might also give you some, if you know them. The recipe that I have is one I have been using since I started making pizzas with my father. One of his dear friends who was a famous pizza maker in Florence passed the recipe on to us, and now I share it with you. It’s simple and works great, but don’t forget to check your local stores because you don’t really need to go the extra length to make your own dough. If you want to make your own dough, you can always freeze it for later.
Pizza Margherita is the most simple recipe for pizza you can find after white pizza. Some red sauce, mozzarella, oregano, and basil. Perfect. This is what I make the most often when I fire up my pizza oven, and it’s always a crowd pleaser! Everyone in my house loves this pizza, and yours will too.
Bruschetta by definition is just a toasted slice of bread with something on top. Pizzaiola is just an adjective that’s reminiscent of pizza. So, bruschetta pizzaiola is just a toasted slice of bread that is dressed like pizza. I personally hate oregano, so you’ll never see oregano either on my bruschetta or my pizzas, although you can add it if you like.
White pizza is the way I test my oven. I do not have a thermometer on my oven, I go by eye. That’s how my father taught me. Before using too many ingredients or making a pizza that doesn’t come out I test the surface of the oven and the temperature by making pizza with no red sauce. In Italy and in many restaurants white pizza is one of the kinds of bread you can get delivered in the bread basket. It’s nice because it shows care because it’s warm. Kids love it so while you’re browsing your menu if kids have some white pizza in the bread basket, kudos to the cook!
The bread oven featured in this episode is about six hundred years old! It is here that all the bread for the different families living and working on the estate was baked every week… Now, we use it almost for everything we want to cook near a fire or over a great set of charcoal: Lamb, Sheep, Veal, Bread, Cecina (garbanzo beans flat bread) and yes, Pizza! No steak can be cooked in this oven, it is way too hot, and it would cook through your 3 inches thick “Chianina Steak” in a snap… no good! Continue Reading…