Most people like pizza. It has been popular since World War II when soldiers returning form Italy brought back their acquired taste for this flat-bread that is baked with cheese and pizza sauce on it. Demand spread very quickly and in the fifties a number of pizzerias and chain stores went into business.
It is interesting to watch how the dough is hand spun. The dough is kneaded into a flattened shape and then tossed in the air. It is tossed and spun until it is the right shape and size for the baking pan. The cook then spreads sauces, cheese, olive oil and oregano on the pie before baking it on baking stones or in the oven.
Almost all pizzas have sauce as a major ingredient. Depending on the style of the pizzas, there may be a thin or thick layer of sauce, but it is one of the major components of the pizza pie.
The best sauces are simple, hearty and rich. They are bursting with tomato flavor and any spices serve only to enhance that flavor. The pie works because of the interplay of tastes of the mozzarella, olive oil, tomatoes and crust.
You can easily make your own sauces. They are best made with tomato paste and canned tomatoes. Get the canned tomatoes that are packed in a puree. This will cut down on cooking time, and give the finished product a rich taste.
Heat up a heavy saucepan with a few tablespoons of olive oil in it. While it is warming, finely chop a clove of garlic and a small onion. Saute the onion and garlic in the pan on a moderate flame, and continue stirring to keep the vegetables from burning. When they turn golden and transparent, they are finished cooking.
Empty two large cans of tomatoes and two small cans of paste into the pot. Fill the large cans with water and add that. Stir this mixture thoroughly. Add one teaspoon each of salt, sugar, and oregano, and one quarter teaspoon of black pepper.
Bring the liquid to a boil. It will not look very much like the sauces you are used to at first. It is watery and pale colored. After it boils, lower the temperature to a slow simmer, and stir it occasionally, to prevent sticking. In a few hours you will have a rich and delicious pizza sauce.
It is interesting to watch how the dough is hand spun. The dough is kneaded into a flattened shape and then tossed in the air. It is tossed and spun until it is the right shape and size for the baking pan. The cook then spreads sauces, cheese, olive oil and oregano on the pie before baking it on baking stones or in the oven.
Almost all pizzas have sauce as a major ingredient. Depending on the style of the pizzas, there may be a thin or thick layer of sauce, but it is one of the major components of the pizza pie.
The best sauces are simple, hearty and rich. They are bursting with tomato flavor and any spices serve only to enhance that flavor. The pie works because of the interplay of tastes of the mozzarella, olive oil, tomatoes and crust.
You can easily make your own sauces. They are best made with tomato paste and canned tomatoes. Get the canned tomatoes that are packed in a puree. This will cut down on cooking time, and give the finished product a rich taste.
Heat up a heavy saucepan with a few tablespoons of olive oil in it. While it is warming, finely chop a clove of garlic and a small onion. Saute the onion and garlic in the pan on a moderate flame, and continue stirring to keep the vegetables from burning. When they turn golden and transparent, they are finished cooking.
Empty two large cans of tomatoes and two small cans of paste into the pot. Fill the large cans with water and add that. Stir this mixture thoroughly. Add one teaspoon each of salt, sugar, and oregano, and one quarter teaspoon of black pepper.
Bring the liquid to a boil. It will not look very much like the sauces you are used to at first. It is watery and pale colored. After it boils, lower the temperature to a slow simmer, and stir it occasionally, to prevent sticking. In a few hours you will have a rich and delicious pizza sauce.
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People who bake their own will benefit from the large paddles known as pizza peels that allow easy handling of a pie.