Pizza: It's What's For Dinner on Labor Day

Readers of this blog know how I love the ceremonial aspects of food. As I travel and become influenced by increasing cultures - sometimes holidays overlap and create an opportunity for fantastic fusions.  This year in the United States, Labor Day and National Pizza Day (September 5) intersect.  If you're bored with barbecue and tired of the usual summer line up...pizza is a fun way to say ciao to summer! 

First, a little history...  Pizza dough dates back to antiquity and has roots in Egypt, Greece, and Rome. Modern pizza (with a tomato topping) was first served in 18th century Naples, Italy. Using tomatoes which were recently imported from the new world, and traditional buffalo milk mozzarella, modern style pizza was invented.

            Pizza Margherita was invented when Queen Margaret visited Naples. Keep in mind that you can double the recipes for pizza dough and sauce and freeze them so that you will have them ready for another occasion. The dough can also be fried into little balls and topped with fried sugar. These are known as pizze fritte, or zeppole in Italian. This dough can also be used to make calzones with the filling of your choice.

            Check out my video for this simple method of preparing tomato sauce is the most common in Italy. It can be found in restaurants and homes alike. Serve it alone or in one of its’ many variations.

Traditional Neapolitan Pizza/Pizza Margherita

Makes 1 pizza.

Ingredients:

For the dough:

1 (1/4 ounce) package dry active yeast

1 1/2 cups unbleached all-purpose flour, plus extra for work surface

1 teaspoon kosher salt

1 tablespoon extra virgin olive oil, plus extra for bowl

For the Sauce:

1 tablespoon extra virgin olive oil

1 large garlic cloves, minced

3/4 pound strained (seeded and skinned tomatoes) such as Pomi brand

Salt, to taste

Freshly ground pepper, to taste

4-5 leaves of fresh basil, oregano, or parsley

10 ounces fresh mozzarella cheese

Grated parmigiano reggiano or romano cheese

Preparation:

For the Dough:

1. Place the yeast in a small bowl and stir in 1/2 cup lukewarm water. Set aside.
2. Put flour into a large bowl and add yeast to the center.
3. Add salt and olive oil and stir to combine. Stir to combine and form a dense dough which will be slightly sticky. If dough does not come together, add more water a tablespoon at a time.
4. Dust a work surface lightly with flour. Knead the dough energetically for 5 to 10 minutes or until it is smooth and supple.
5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic and a clean kitchen cloth. Allow to rise for 1 1/2 to 2 hours or until doubled. In the meantime make the sauce.

For the Sauce:

1. Heat oil in a medium saucepan over medium heat.
2. Add garlic and reduce heat to low.
3. When garlic begins to release its’ aroma (before it turns color), add tomatoes.
4. Stir and allow mixture to come to a boil.
5. Add salt, pepper, and fresh herbs, stir and cover.
6. Reduce heat to low and simmer for 20 to 30 minutes. Allow to cool.

Finishing the Pizza:

1. When the dough has finished rising, preheat the oven to 500F or 550F degrees.
2. Punch the dough down and let it rest 5 minutes.
3. Use a rolling pin to roll it out into a 10 to 12-inch diameter.
4. Transfer to pizza stone or peel.
5. Cover with a thin layer of sauce, mozzarella, basil, and a sprinkling of Romano or parmigiano cheese.
6. Fold edges of crust in and brush lightly with extra olive oil.
7. Bake on the 2nd to lowest rack for 10 to 15 minutes or until golden and bubbly.
8. Remove from oven and allow to stand 5 minutes. Cut and serve.