When the moon hits your eye like a big pizza pie
February 9: National Pizza Day. There are a lot of days dedicated to pizza. October is even Pizza Month. Surprisingly, National pizza day only dates back to around the year 2,000. So, whether it is the authentic day or not, doesn’t really matter. Today is as good a day as any to celebrate one of the greatest food inventions the world has ever know. part sandwich, part meal, incorporating the cheapest or the finest ingredients, what’s not to love. “When the moon hits your eye like a big pizza pie, that’s AMORE!”
It’s not surprising that pizza is the most popular food in the world. Pizza is simple, affordable, tasty, and extremely versatile. Although most people think pizza is an Italian delicacy, it can be found on every continent in the world, yes, even in China. There is just something about pizza that has a universal appeal. And, over the decades, people have adapted it to their regional wants and desires. Because some have gone so far afield from what constitutes a pizza, the name flatbread has become popular. Purists will tell you a pizza is sauce, cheese, and a leavened dough. Flatbread is made of unleavened dough. But, those distinctions are blurred in the modern culinary market. Today, if it has a thin crust, it may be called either. No matter what you want to cal it, a flattened bread dough topped with stuff is delicious.
Table of Contents
When the moon hits your eye like a big pizza pie, remember where it came from…
As with most modern recipes, pizza (as we know it) hasn’t been around forever. What we know as pizza dates back to the 1700’s. Naples Italy was a bustling port city. With a lot of busy workers on the docks and warehouses, people didn’t have the time or money to sit down to full meals all the time. Pizza had been around in different forms for a while. But, merchants came up with a recipe using marinara sauce and cheese that filled the bill: cheap ingredients, portability, quick cooking, and tasty AF. For a couple hundred years, Naples was the place to go for pizza. It never really expanded past the border, not even to the rest of Italy. But, that changed when the United states opened it’s arms to immigrants from around the world.
Around the turn of the 20th century, Italians settling in America brought pizza to New York. Although most made it at home, in 1905, the first commercial pizza shop opened in Manhattan: Gennaro Lombardi ran a small grocery store, where he decided to sell pizzas. Soon, the smell of fresh baked pizzas caught the nose of non Italians. More people started opening pizza shops from New York to Hartford to Boston. Then, they spread across the country. During the 1940’s a lot of GI’s found themselves in Italy. After tasting the original pizza, they wanted more when they got back home. What followed was a worldwide explosion of people clamoring to get a pie for themselves. Then in 1953, Dean Martin’s sonorous tones of “When the moon hits your eye like a big pizza pie” rang out across the country. That’s when we knew we were in love…with pizza.
But, was it the Greeks? or Ancient Aliens?
As stated above, what we know as pizza today traces back to Naples. But, credit for flatbread served as a meal dates way back. Archaeologists found what appears to be flatbreads on Sardinia, as long ago as 7000 BC. And, Persian soldiers reportedly made flatbreads topped with dates and cheese in their shields over a camp fire around 600 BC. Around the same time, Greeks were making something like a focaccia topped with cheese, garlic, and spices. And, Roman soldiers and Jews dating back to 2000 BC supposedly ate matza topped with cheese. So, we can’t say, for sure, who deserves credit. But, who really cares? Flatbread topped with stuff = a good thing.
And, everyone has their own take on flatbread. There is Chinese Bing, Indian Naan, Matzah, Lavash, Pita, paratha, and on and on…
But, was it the ancient aliens who brought us pizzas? Think about it. Pizzas are round like a flying saucer. They have a red sauce, like all the blood from the people the aliens kill. And, you can’t resist a pizza, just like alien mind control. I’m not saying it’s aliens, but…
Different variations
Today, there are dozens of varieties of pizza on the Market. Just the Neapolitan style alone has multiple subdivisions. The difference is in the type of flour. They are basically all thin crust pizzas. For a true Neapolitan pie, Typo 00 flour yields the best results. But, there are versions with bread flour or a combination of flours. It’s all about artistic license and personal tastes.
Then there are your Greek and bar pizzas. Greek pizzas, generally have a thicker crust, are heavier on oregano and spices, and use a cheddar mozzarella blend. Bar pizzas are a thinner version of a Greek style, but smaller. Bar pizzas are baked in a pan, while Italian and Greek pies are baked in an open oven, usually on a stone.
Then you have your Chicago style, deep dish and stuffed pizzas. These, too, are baked in a pan. Both are similar . But, a stuffed pizza is a thin crust with lots of toppings. Think of it like an Italian version of a pot pie.
Then you have variations on the Sicilian pizza, like Detroit style and Old Forge style. This style of Pizza is more like a loaf of bread topped with sauce and cheese. Unlike other pies, these are usually square or rectangular. And, they are thicker, closer to a focaccia or Ciabatta bread, so you get more dough per bite.
As mentioned above, there are dozens of styles. But, they all, generally, fall within these 4 categories in some form.
So, which is best?
Now, that’s a loaded question. The quest for the best or perfect pizza is as old as pizza itself. And, honestly, there is no right answer to that question. I remember taking an impromptu trip to New York city with a friend one time. We stopped in Hartford Connecticut on the way, and grabbed a pizza. For years after, we had a running joke: “That was the best pizza I ever had, on that day, in Hartford, on that trip.”
It wasn’t Frank Pepe’s. But, it hit the spot, on that day. The moral of the story is that pizza is a very emotional food. Remember When the moon hits your eye like a big pizza pie? Yes. Pizza evokes love, comfort, life scenes, bonding, and more. To pick a favorite, would be like picking your favorite child. But, actually really hard, not just faked like most of you out there (yeah, you know I’m talking about you).
Just like your kids there are good days and bad days. You like them when they are being nice, not when they wreck the car. With pizzas, it’s the atmosphere, the company, whether it just came out of the oven, the time of day, and a dozen other factors before you even get into the ratio of cheese to crust, raw sauce VS cooked, thin VS thick, etc, etc.
Pizza face
The legendary Barnes and Barnes had a hit song with Pizza Face in 1986. Okay, so, it wasn’t a “hit” and no one ever saw the video or heard the song outside of me and my poor coworkers who had to endure it when I had control of the CD player (Sorry. Not sorry). But, the sentiment of the song really hits home. Pizza face is supposed to be a derogatory term for someone with a lot of acne. But, this song is bout someone loving a pizza face. And, what’s not to love. It’s almost Pavlovian when most people see a pizza. The aroma, the crust, the bubbling cheese, the colors combine in a true work of art. You can’t help, but want a slice. No wonder Deano sang “When the moon hits your eye like a big pizza pie”
So, to celebrate this most beloved pie, we have a tough choice, like picking your favorite kid. As much as I love a deep dish, Sicilian, Greek or Bar pizza, you can’t go wrong with a traditional Neapolitan style ‘Za. To me, it’s a wider open artisan canvas. The dough is free formed. It has natural contours, bubbles, an dips that are different every time. Where a Sicilian is Chewy, a Neapolitan is crisp. Where Deep dish is heavy, Neo is light. Where Greek pizza is dense, Neo is more refined. So, if you haven’t guessed yet. Today we are making Neapolitan style pizza.
The Equipment
To make a proper Neapolitan style pizza, you need a good hot oven. If you go to Lombardi’s in New York or Pizzeria Regina in Boston, the difference is in the ovens that date back to the 1890’s. Obviously, you won’t have a 100+ year old oven in your home or apartment. But, you can get yourself a good pizza stone. The point of a pizza stone is to absorb and reflect the heat of the oven. This results in a crisp, evenly cooked, crust. Pizza ovens can reach 800 to 900 degrees. Most home ovens max out at 550. By concentrating the heat in a single spot, you will yield a better product.
The stone doesn’t have to be ceramic. There are cast iron and steel plates that serve the same purpose. Think of how long a cast iron pan stays hot. That heat retention is key to a good pizza. If you don’t have a stone or metal pizza surface, though, don’t fret. Try inverting a sheet pan in the oven. Preheat it inside the oven. It serves the same purpose, although the conductivity of the pan versus a stone or cast iron are a little different. You will still yield a good product. Think of it like heating a pan on the stove to sear your food. The hotter the pan, the deeper the sear.
You will also want a pizza peal, something to build the pizza on. A thin metal peal works best, as it is maneuverable. But, it’s really your personal taste. Some prefer wood. But, again, if you don’t have one, don’t panic. You can build the pizza on a cutting board and use a large spatula to move it into the oven. Or, you can build it on the stone.
The ingredients
For the dough, you want a sturdy, yet pliable flour. There is a specialty flour called Typo 00 that can be found in specialty stores or even Whole foods. the 00 denotes the fineness of the grind. Gluten content can vary from brand to brand. But, most are pretty similar. The fine grind makes shorter gluten strands, allowing for more pliability in the dough.
For the sauce, you can go in different directions. Sometimes I prefer an uncooked sauce: Simply blend canned tomatoes with garlic, herbs, and oil until it is smooth. This gives a freshness and acidic bite to the pizza. It basically cooks while the pizza does. But, the freshness remains.
Or, you can use a marinara sauce. The slow cooked tomato sauce, cuts acidity, and blends the flavors of garlic, oil, and herbs in a way that only time can. It is a mellow, smooth approach that spells comfort food.
Of course, you could also do a Bianco pizza using a White sauce, like Alfredo. Or you can forego sauce altogether and make the vegetables the base.
Substitutions
If you can’t find a specialty flour, though, you can make due with what you have. As long as it isn’t pastry or cake flour, it should be sturdy enough. The higher the gluten, the better.
Of course, if you are gluten intolerant, shouldn’t we be striving for a world of tolerance? What did gluten ever do to you? Oh, yeah, those health issues. In that case, you can still have pizza. But, you will need to find a good alternative flour. Substitutions like cauliflower, squash, and Quinoa are popular these days. While they create a unique “pizza”, they aren’t really the same. Most of these are trying to be grain free as well as gluten free. But, Grains are what flour comes from. So, if you want something closer to flour, use an almond, rice, or chic pea flour( or a blend). There may need to be some more adjustments to the recipe. But, it will have more of that crunch we all want in a pizza.
Da’ Cheese
When it comes to cheese, I prefer a blend. Of course, you can go with a straight mozz. In fact, you could make our Margarita pizza here using fresh or Buffalo mozzarella and tomatoes. But, IMHO, the best pizza combines different cheeses. While mozz gives a good stretch and spring, adding in Parmesan and provolone balances the pizza and adds zest. Use sharper cheeses to add depth and character. I, also, like to shave some fresh parm around the edges of the pizza to give that extra crunch, flavor, and eye appeal when it browns.
So, what you are looking for is a mozzarella that will melt, ooze, and cover the pizza, another cheese like a provolone for piquancy, and a harder cheese for texture. You can build on the 3 way blend by adding a cheddar or Fontina for another mellower melting cheese that will brown more as well. Of course, depending on your toppings, you can get really creative with your cheese choices as well. Think figs and Blue cheese or artichoke and brie.
But, for right now, we are just talking about a more traditional pie. If you want to talk about dessert pizzas, breakfast pizzas, and more unique combinations, please, send us some feedback. We can give you some funky combinations and ideas to really jazz things up. In fact, if there is enough interest, we may even do some articles on unique pizzas.
When the moon hits your eye like a big pizza pie, it’s The Recipe:
One last note about cheese. If you want to make a vegan pizza, you can omit cheese all together. But, if you use a vegan cheese alternative, make sure it is melt-able. And, when you assemble the pizza, put the toppings under the cheese. I made a vegan pizza last week, and the cheese never fully melted or browned the way I like.
And, let’s not forget the cornmeal. The pizza will stick to the stone without something underneath it. Cornmeal acts like a lubricant, or more accurately, ball bearings, allowing the pizza to be maneuvered on and off the stone. Sprinkle a little under the rolled out dough while you are building it on the peel so it slides onto the stone without bunching up. And, spread some onto the stone to make it easier to turn it and move it as it bakes.
So, without further ado, here is your Pizza recipe:
Neapolitan Style Pizza
Equipment
- 1 Pizza Stone
- 1 Pizza Peal
Ingredients
- 4 Cups Typo 00 Flour
- 2 Cups Warm water
- 1 Tbsp Yeast
- 2 Tbsp Turbinado Sugar
- 1 tsp Kosher or sea salt
- 2 Tbsp Olive oil
- Tomato Sauce with oregano and basil (Fresh or cooked)
- Cheese Blend
- Olive oil to brush the dough with
- Salt and Pepper to taste
- corn meal for under the pizza
Instructions
- Put water, yeast, and sugar in a mixing bowl. Mix together and put in a relatively warm place. allow the yest to bloom about 10 minutes until it foams up.
- Add the remaining ingredients into the water, and mix in a stand mixer with a dough hook until the dough comes completely together. Lightly oil the dough to prevent sticking and put in a warm area to rise for 30 minutes to an hour.
- Preheat an oven with a pizza stone to the highest temperature available on your oven (Usually 550).
- Lightly dust a pizza peel with cornmeal. Pull the pizza by hand until it is the desired shape and size. You can do multiple pies or one big pie. Place the shell on the peal.
- Assemble the pizza. Paint or drizzle with a little olive oil. Spread the sauce in a thin even skim coat. You don't want too much sauce or the pizza could get soggy. Sprinkle your cheese evenly, not too thick (again, it can trap in moisture and cause a soggy crust). Lightly season with salt and pepper, and herbs if desired. Shave some Parmesan on the edges is desired.
- Sprinkle a light coat of corn meal on the hot pizza stone. Then transfer the pizza to the stone.
- Bake the pizza for about 5 minutes. Check on it. Turn it if it isn't cooking evenly. After about 10 minutes it should be done. Give more or less time depending on how dark you want it.