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Margherita Pizza Pie

Margherita Pizza Pie

 

Not just pizza… It’s a Pizza Pie!

Mama G’s Fork & Knife, Pizza Pie. This dough is something special. It is simple and has no yeast. The crust is dense and flaky with added flavor and crunch. Enjoy this pizza pie with your favorite toppings or bake up the dough and serve dripping in butter. This is not your ordinary pizza. Grab your fork & Knife. “It’s The Goodness”

Ingredients For Dough:
1. Large 15 ” or larger cast-iron pan
2. Corn meal as needed for dusting pan
3. Olive oil as needed
4. 2 1/4 cups bleached Gold Medal flour. More for dusting. No substitutions
5. 1 Tablespoon baking powder
6. 1/2 teaspoon sea salt
7. 1 cup whole milk
8. 7 Tablespoons room temperature butter

Ingredients For Toppings:
1. Olive oil as needed to sprinkle pizza dough
2. 8 Oz fresh Mozzarella, sliced
3. 1/4 cup fresh grated Parmesan
4. 15 Oz can of pizza sauce of choice
5. 7 fresh basil leaves, crushed
6. 6 Oz Pepperoni or as desired

Pizza Dough Method:
1. Preheat oven to 525 degrees
2. Turn cast-iron pan upside down and sprinkle corn meal on the bottom of the pan
3. In a large bowl, fold in all the ingredients by hand. Continue to fold until one ball of dough forms. No kneading, no over mixing.
4. Remove dough from bowl onto a flour dusted surface. Dough will be sticky. Pat hands with Gold Medal flour.
5. Roll dough out with a flour dusted rolling pin to fit the size of the cast-iron pan. Dough will roll with ease if mixed right.
6. Place dough on top of the cornmeal dusted pan.
7. Roll the excess dough around edges of pizza to form a crust.

To Assemble Pizza In Order:
1. Again, make sure you place dough on top of the upside down cast-iron pan.
2. Sprinkle top of dough with olive oil
3. Add Mozzarella
4. Add sauce of choice. Just enough to cover
5. Add Basil
6. Add Pepperoni
7. Bake for 10-12 , minutes, more if needed, and remove from oven. All ovens vary
8. Cool for 5 minutes and serve immediately

Mama G’s Jolly Good Tips:
1. Place cheese on pizza before the sauce. This will keep the crust from becoming soggy
2. If you are not making the sauce from scratch, Contadina is great pizza sauce.
3. Brush pizza dough with a thin layer of olive oil before adding toppings. This will keep the crust from getting soggy
4. Crush basil before placing it on pizza to release flavor.
5. If you add vegetables to the pizza, first place them in a separate cast iron pan and char them for 2 to 3 minutes. This will keep the juices from spilling on pizza. This heightens flavor.
6. Using a 20″ cast-iron works great for this recipe.
7. Sprinkle sea salt as desired over the sauce before baking.
8. Add extra crushed garlic to desired taste.
9. Directions if adding tomatoes. Slice tomatoes and place them in a salad spinner to remove seeds and moisture.
10. Important to use only bleached Gold Medal flour for this recipe.

Where did pizza come from?
The baked flatbread most people think of as pizza originated in Naples. It was a favorite snack of occupying Spanish soldiers in the 17th century. The dough was soft baked and crispy. It was then folded and eaten by hand.

Pizza in America:
Pizza came to the United States by Italian immigrants. For years, pizza was available in cities with large Neapolitan populations. When the American soldiers returned from WWII pizza became a national phenomenon.

How much did the first pizzas cost?
The first pizza cost 5 cents. Eateries didn’t have to advertise to draw business.

New York style pizza:
Gennaro Lombardi opened up the first New York style pizzeria at 53 1/2 Spring Street in 1905.

Chicago-style pizza:
Pizza appeared in Chicago around 1912 when a man went around with a pizza filled basket on his head.

Tomato pizza pie:
19th century American cookbooks offer several recipes for tomato pie. Green or ripe tomatoes baked in a traditional pie crust.
Cheese and toppings first. Then comes the seasoned tomatoes with the individual pizza maker’s signature flair. True tomato pie has tomato in every bite, as in a regular pizza.

Mama G,