A word that translates into any language that also transcends geography. The styles of pizza range greatly from New York to California, not to mention the myriad interpretations the world over. While the styles, methods of preparation and tastes vary, the simple ‘Pizza Margherita’ is the classic that never fails. This staple of the pizza world dates back to 1889 when chef Raffaele Esposito from Naples made a pizza to honor the then Queen of Italy, Margherita of Savoy. He used three basic ingredients to represent the Italian flag in pizza: Basil for the green, Mozzarella for the white and tomato sauce for the red. Who knew that the ingredients Chef Raffele used for symbolism would endure time and a pizza evolution that has seen everything on a pizza from pineapple to caviar!
In many ways pizza has come full circle and simple is still typically better. Journalist Melissa Clark‘s article in today’s New York Times about making pizzeria-quality pizza from scratch at home inspired us. We figured today was as good a day as any to talk pizza.
Melissa’s video will guide you through the little – but important – details like the proper temperature to cook your pizza, how to stretch out your dough and get your pizza into the oven. Since we can’t match this insight, we will turn our attention to the sauce and toppings.
First, the sauce. You don’t need a ton of spices to make a good pizza sauce. Grab some San Marzano tomatoes, some extra virgin olive oil, a little salt, a little pepper and some oregano. That’s all you need. Check out this video for an ultra simple how to on the sauce.