A repost but I think it's appropriate...
At my last job I worked with a bunch of Italian guys who considered any pizza topping besides cheese, to be "illegal".
At my last job I worked with a bunch of Italian guys who considered any pizza topping besides cheese, to be "illegal".
In Italy it's tomato sauce, mozzarella rounds and fresh basil leaves.... the colours of Italy. Sounds delicious, but here in Etobicoke the San Remo Bakery makes pizza with unusual toppings like thin potato slices, asparagus spears and olive oil. Don't knock it.... it's way better than sounds!
Archeologists digging up Pompeii have found frescos depicting flat rounds of bread with toppings. Pizza has been around a very, very long time. I doubt the Pompeiians were too picky on what when on it. How about a PBJ with sliced grapes, slivered almonds and mint leaves for dessert? It's hard to mess up perfection....
"Pizza" is actually a very common dish on the Western Mediterranean.
In Nice they make it with caramelized onions and a little bit of some cured cheese sprinkled on it.
In Sardinia they add their own cheeses and fresh tomatoes. No basil.
In Catalunya they put tomatoes, anchovies and no cheese. Then they let it cool to room temperature and eat it a a fast food item.
In Napoli they make it with fresh tomatoes, basil and mozzarella.
IMHO, the Napolitan is very good, the best actually. Only NYC pizza comes within a country mile of it.
That said, I like to add Canadian bacon, green peppers, canned black olives, pineapple chunks and shredded Kraft mozzarella. We call it HAWAI'IAN PIZZA... the first time I had it was in the Pizza Hut in Pearl City in the mid 70s. Ono bruddah!
Yum.
OK.... Thai Chicken Pizza from California Pizza Kitchen is pretty good too.
In Nice they make it with caramelized onions and a little bit of some cured cheese sprinkled on it.
In Sardinia they add their own cheeses and fresh tomatoes. No basil.
In Catalunya they put tomatoes, anchovies and no cheese. Then they let it cool to room temperature and eat it a a fast food item.
In Napoli they make it with fresh tomatoes, basil and mozzarella.
IMHO, the Napolitan is very good, the best actually. Only NYC pizza comes within a country mile of it.
That said, I like to add Canadian bacon, green peppers, canned black olives, pineapple chunks and shredded Kraft mozzarella. We call it HAWAI'IAN PIZZA... the first time I had it was in the Pizza Hut in Pearl City in the mid 70s. Ono bruddah!
Yum.
OK.... Thai Chicken Pizza from California Pizza Kitchen is pretty good too.
The best pizza I ever tasted in my life was a Quattro Stagioni that was prepared in an ancient wood fired oven in what can only be described as a hut on the backroads surrounding Piacenza in northern Italy.
I spent a month there with my Italian girlfriend in my last year of undergrad and traveled around Italy.
I thought it was funny and cliche at the time…eating pizza in Italy…but it was delicious.
I spent a month there with my Italian girlfriend in my last year of undergrad and traveled around Italy.
I thought it was funny and cliche at the time…eating pizza in Italy…but it was delicious.
I spent two months, one month at a time, in Napoli during the late 60s.
The downtown "pizza restaurants" had like these 16 foot tall stone walls with a couple of holes in them.. that were the wood fired ovens.
The pizza went in... tick, tock, tick, tock... and out...
Never, ever, have I had pizza like that. The ingredients were simply fabulous and simple.
The downtown "pizza restaurants" had like these 16 foot tall stone walls with a couple of holes in them.. that were the wood fired ovens.
The pizza went in... tick, tock, tick, tock... and out...
Never, ever, have I had pizza like that. The ingredients were simply fabulous and simple.
I ought to note that got a 30" convection oven that goes to 575F and a good sized stone.
If you preheat that stone to 550, you can make a really good pizza from start to eat in about an hour or so. Not much needed, just make the dough, let it rise.... good Spanish olive oil, good Mozarella, fresh tomatoes and basil.
A nice red wine ( Spanish or Californian ), some shredded lettuce tossed with olives, etc. and you're in Pizza Heaven.
Indeed, guess what Sunday's dinner will be.
Hint... NO pineapple... maybe... but, if I make two pizzas, one of them will have Spanish anchovies and roasted pimento.
☝️
That may actually be a good idea to add a fake tweeter to your FR driver, to avoid discussions with peers 😉
That may actually be a good idea to add a fake tweeter to your FR driver, to avoid discussions with peers 😉
