I do often wish that whatever kind of pizza my great-grandmother apparently made had been passed down as well. Because it was evidently so phenomenal that my father still doesn’t really care for American pizza, to this day. Once in a while, he’ll glance at my plate and mention that “You know your great-grandmother used to make pizza for me and my sisters.” and I’ll say,
“Yeah, but not like that. That’s American food.”
“Really? How did great-grandma make it?”
And he’ll smile and tell me about how it was more like a long bread with lots of toppings, and she did it just right. Closer to a focaccia than what Americans call ‘pizza’. And did you know pizza just means “burnt bread”? And honestly I never get tired of the pizza talk.

huntressofwitchyknowledge replied to your post “I do often wish that whatever kind of pizza my great-grandmother…”

Braaaaaah please share the recipe! I’d love to try it out

Oh, sure! I actually cobbled it together from a couple different recipes, because from The Pizza Talk, I had an idea of what I wanted. I also watched this adorable video for some technique. I would have used her recipe too, but she started with seven pounds of flour. Which was a little much for me, personally. Anyway…

The Dough

3 cups flour
1 and ¼ tsp salt
2 tsp instant yeast
2 tbsp olive oil
¾ cup lukewarm water (You actually need more than this, but I’ll get to that)

Mix the flour and salt in a large mixing bowl, and then make a well in the flour mixture. Into the well pour the lukewarm (not hot) water, and add the yeast to the water. Then add the olive oil to the flour, and mix with your hands. It very very likely will need more water, so just have a lil cup of it nearby and add in small amounts, mixing and kneading as you go, until you have a soft, somewhat sticky dough (and here is where I recommend that video. It shows exactly what you want out of this dough.) Also, knead with wet hands. This will make it easier, and add teeny amounts of water to the dough to soften it up.

Knead anywhere from two to ten minutes, until that dough is still just a little sticky, and so supple you could almost shed a tear. Turn into an oiled mixing bowl (or just oil the one it’s already in), and cover with a cloth. Leave it alone to rise for 90 minutes.

After 90 minutes it should be all puffy and soft and wonderful. Get out your pan and grease it with olive oil, then turn the dough out onto the greased pan. Use your palms and fingers to gently spread the dough all the way out to the edge of the pan. It will want to spring back on you, so just be patient, and stretch and caress that little sucker where you want it to go.

Cover it with a couple towels again and leave it to rise for somewhere between 40-90 minutes. Mine only took 40 because I set it on top of the preheating oven, so you know, do that if you’re in a hurry. It’s done rising when it’s all puffy and soft and makes a really good effort to spring back when you poke it.

The Toppings

Two things are mandatory, and they are olive oil, and dried oregano. Do not be shy with the olive oil. Pour a fat, windy snake of it on your dough, and then spread it around with your hand. Then shake out that oregano, and be super generous with this too. Like…coat it. The dough has good flavor, but it’s still just bread. You want that oregano flavor. Then, if you want to do it how I did, you add:
Fresh grated romano cheese
Calamata olives, pitted and halved
Tomatoes, sliced fairly thin and seasoned with salt and pepper

Time to Bake

Preheat your oven to 400 degrees, and bake the delicious little bread buddy on the bottom rack for ten minutes. Then, pull it out and switch it to the top (ish? I used the second rack on my oven) for fifteen minutes.

Then it will be crusty on the outside, soft and squishy on the inside, and topped with all your favorite stuff. Have fun!

anonymous asked:

Stop hating on Hawaiian pizza!! You're hurting my feelings and besides, there are worst kinds of pizza, like Mexican pizza (and I am from Mexico) or tuna pizza!

1) “Tuna” pizza is a thing in Italy and it’s called ‘tonnata’ or ‘tonno e cipolla’

2) There is a variety of pizza called ‘messicana’ in italy (mexican) and this is what it looks like:

edit: wrong picture

3) Hawaiian. Pizza. Is. Wrong.

in2madness  asked:

this is really random but why are you against pineapples on pizza

The sweetly acidic and oh-so-tropical property of pineapple combined with the savory marinara sauce just doesn’t sit well on my tastebuds. It’s not even one of those things that you can just take off and forget about, the pineapple juice soaks into the pizza as a bitter reminder that it once existed on that beautiful bread triangle. Even worse, if left out for too long it makes certain areas of the pizza soggy. And leaky. Gross. I’ve only seen pineapple on Hawaiian Pizza, which is also uber-upsetting because you also have to taste the pineapple combined with salty Canadian bacon and a whole load of other things. Some people say it intermingles beautifully, I say it’s a confusing trainwreck.

I’ve never been a huge pineapple fan to begin with, so putting it on something I’d enjoy eating otherwise puts a pretty big frown on my face. It’s kind of like the raisins of pizza. No one ever wants raisins. But I know a lot of people like it, so I wouldn’t visibly judge anyone for it. Only internally. 

emotionalkryptonite  asked:

Whats your favourite kind of pizza?

this is actually such a hard question since my family is super italian and has owned pizzarias my whole life! I love all kinds of pizza! some of my faves are margarita pizza, white pizza, pepperoni, and buffalo chicken pizza. And of course the classic regular kind!