Cilalı taş devrinde pişirilen ekşi mayalı pideler pizzanın atası sayılabilir. 🙂
For centuries, even though they all had different names for the same flat bread, Egypt, India, Balkan Countries, Italy, Greece and Finland baked the same bread. They say that some even used herbs and spices on this bread. Switching from flat bread to pizza started with the usage of tomato on top. Tomato, came to Europe from the American continent and they originally thought that it was poisonous and used the plant for decorative purposes. At the end of the 18th century poor villagers of Napoli started using tomatoes on flat bread along with the usage in their meals. It was so delicious that they started selling this new thing on the streets. Because Noblemen loved the taste, it switched from street vendors to shops. In 1830 Antica Pizzeria Port'Alba was opened in Napoli as the first in town and it still is selling pizza today.
Many of the Italians still prefer eating pizzas simply as marinara with tomatoes, thyme, garlic and olive oil or as margherita with tomatoes, mozzarella, and fresh basil. Pizza evolved in the US. They added more ingredients and various types of meat. Sizes got bigger, and they say selling pizza by the slice is an American invention.
Young and old, everybody has a favorite pizzeria and a topping. In our house my pizzas are the favorites. My husband and son, with their honest criticisms, molded the way I think in time and made me arrive at this recipe that I'm sharing, which they always love eating.
ingredients
pizza dough- 360 ml water, 105°F (40°C) (can substitute half of water with yogurt juice)
- 2 tsp grape molasses or honey
- 15 grams baker's yeast
- 350 grams bread flour (high protein content flour), sift
- 150 grams whole wheat flour, sift
- 50 gram çavdar unu, sift
- 2 tsp salt
- 2 tbsp extra-virgin olive oil
- 600 grams tomato, peel, chop & strain
- 1/4 tsp black pepper
- 2 tbsp basil, shred
- 1/2 tsp thyme
- 2 cloves garlic, crush
- 4 tsp red wine
- 4 tsp pomegranate molasses or lemon juice
- 1/2 tsp salt
- pizza dough
- tomato sauce and tomato mix
- 400 grams mozzarella, grate
- your choice of toppings (20-25 g / pizza is enough for cold cuts)
preparation
pizza dough- Crumble yeast into water, add molasses, stir til yeast dissolves. After 10-15 minutes, the mixture should be foamy to show yeast is alive and active.
- Combine flours and salt. Make a well in the center. Pour yeast water and olive oil. Knead at low speed for 6-7 min with dough hook til dough is smooth and elastic.
- Put into an oiled bowl. Cover with plastic wrap. Let it rest in an OFF oven or fridge for 1-1.5 hour, til doubled in size.
- Combine all the ingredients for tomato sauce. Let it rest for 30 min.
- Drain all the juice. Blend half of the tomato with 1-2 tbsp of the juice to a thick puree.
Divide the risen dough into 4 equal pieces, form into balls. Cover with a damp cheesecloth and let it rest for half an hour.- Shape each ball either stretching by hand or with a rolling pin.
- Brush lightly with olive oil.
- Brush on the thick tomato puree leaving 1/2 in (1 cm) border.
- Divide rest of the tomato equally.
- Sprinkle half the cheese.
- Layer the toppings of your choice.
- Sprinkle rest of the cheese. Can grate a bit of parmesan cheese.
- Bake 13-15 min in a preheated 410°F (210°C) oven till golden brown. Enjoy!
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: if you have sourdough starter, add at 1st step after the baker's yeast bubbles. it adds to the taste.
- ps: if you have tomato sauce you can drain and use it.
EN 
TR