Most Americans think pizza is pizza - what difference can there be between the Italian version and the kind you find here? When I came to America, I found many things were different, and pizza was certainly one of them. The main differences are 1 - the flour that is used, and 2 - the quality of the ingredients used on top. In Italy, vegetables and meats have tons flavor on their own, so we don't need to pile things on to compensate for lack of taste. In America, pizza is made with American flour, which is processed and typically has a ton of additives. In Italy we use 00 flour, finely ground, and entirely non-GMO. The chemical makeup of it is entirely different, and so much more flavorful. Similarly to the pasta, I use an imported flour from Naples to make my pizzas. (I'll link to the company in the recipe below!)
Yesterday evening, we had some friends come over and I made pizza for them, using things I had laying around the kitchen. I made two very simple pizzas - one with mozzarella, zucchini, and mushrooms, and the other with mozzarella, fontina, prosciutto, and walnuts. When our guests tasted them, they were blown away. They said it was different from any pizza they had before, with such unique flavor. It wasn't anything magical, but what really made the difference was the light consistency of the crust, and the simple flavorful toppings, unpolluted by spices.
Pizza is one of those meals that can be made simply, (fairly) quickly, and is very versatile, (and who doesn't love pizza???) so it's great to have a few options in your recipe box for whenever you have a get-together, or want a Friday night in.
PERFECT PIZZA CRUST
Pizza crust is one of those things that in theory is really easy, but in practice, takes some time to get used to. Weirdly, not ALL Italians know how to make pizza, and I was one of them. (It's not something they teach in culinary school either, unless you study to become a Pizzaiolo (pizza chef)). I've been teaching myself and gotten better exponentially. The two keys to pizza crust are a REALLY hot oven, and patience. So let's go!
(For 2 Pizzas)
WHAT TO DO:
BIANCANEVE - WHITE PIZZAS
Let me know what you think of these pizzas if you try them, and what substitutions/changes you make that you love! Also be sure to give me a follow on Instagram and Facebook for more recipe ideas and cooking tips :)
Ciao amici! Welcome to my home and my table. I love inventing new recipes and can't wait to see what we can cook up together!