Origin of Pizza

As with many foods, they don't always originate fromred (tomatoes), white (mozzarella) and green (basil).
the country that made them famous. Even with pizza,The Queen was suitably impressed and the loyal
it was a very slow journey to Italy.Neapolitans responded with a change of name.
If you go back to the Egyptian times, the main sourcePizza Margherita was born.
of food matter grown would be wheat and barley.The establishment Pizzeria di Pietro e Basta Cosi still
Pharaohs ate a type of flat bread baked with herbs tostands but the name has changed to Pizzeria Brandi,
mark a celebration.but it still displays the note from the royal household
The Greeks made flat breads called Plankuntos andthanking him.
used them as plates, which was ideal for soaking upHere's my recipe for pizza dough, toppings are your
any leftover sauce.choice:
Grain was immensely important to the Romans andBasic Pizza dough
they imported it from Egypt, grain was exported rightMakes 1 Pizza base or 1 Calzone base.
across the empire, and it was bread that became partPrep Time 10 mins (plus 1 hour for dough to prove)
of their staple diet for breakfast.Cooking Time 15 mins
Pizza sits so well with Italy though, it's hard to imagine itIngredientso 6oz/175g plain flour, plus extra for dustingo
came from elsewhere, but the pizza base started its¼tsp salto 1 tsp fast action dried yeasto 1 tbsp
life with the Greeks who carried their flat breads withextra virgin olive oilo 125ml/4 fl oz tepid watero
them when they colonised the Apennine peninsula in½ tsp sugar
Italy, the breads they carried were a very early typeMethodo To activate the yeast, mix together the
of foccacia bread that had other ingredients baked insugar and water in a small bowl.o Sprinkle the yeast
them, or on top.on top of the mixture then mix until dissolved and leave
Granted it was Naples in southern Italy that madefor 5 minutes.o Mix 6oz/175g flour, ¼tsp salt with
pizza world famous by adding regional cheese andthe yeast mixture and add 1 tbsp extra virgin olive oil.o
vegetables to the topping, and one of the mostStir until you have a smooth, soft dough.o Put a light
famous creations came from Neapolitan Chefdusting of flour onto a clean work surface, then turn
Raffaele Esposito, proprietor of Pizzeria di Pietro eout the dough and knead (see cooks tips) for 5
Basta Cosi.minutes.o Put the dough into a clean bowl, cover with
He honoured Queen Margherita of Savoy, who on aoiled cling film and leave for 1 hour to prove in a warm
visit to Naples in 1889 was interested in trying out theplace. (see cooks tips)o Put a light dusting of flour onto
local delicacy she had seen people eating in thea clean work surface, then turn out the dough and
streets.knead for a further 2 minutes.o Roll out the dough.o
This would have been pizza marinara, which was aFor the thin base roll out so that it will easily fit over a
simple bread covered in tomatoes, basil, olive oil and a12" pizza pan and using a sharp knife, trim around the
few spices and was made by the cooks of Naples toedge.o For a thicker base roll out the dough to approx
welcome home their sailors and fishermen.10" diameter, place on a 10" pizza pan.o For the thin
The patriotic Chef Raffaele Esposito decided to comebase.o Add your topping and cook in a preheated
up with his own colourful creation of the basic pizza,oven, 230° C/ 450° F / gas mark 8 for
and instead of the basic pizza that had long beenapprox 10 minutes.o For the thick base.o Add your
enjoyed by the Neapolitans he transformed thetopping and cook in a preheated oven, 230° C/
topping by using ingredients to represent the Italian flag;450° F / gas mark 8 for approx 15 minutes.