Pizza (Italy)

      Here's a little history fun fact for you.  The United States is not the original "Melting Pot".  I know that School House Rock's catchey tune may say it differently, but the actual melting pot is Italy.  At the beggining of Western Civalization Italy was the country for new philosophy, religion, and most importantly great food. 
      One dish which is the epitamy of the "Melting Pot" ideology is Pizza.  All over the world you can not find some deviation of the original recipe for this savory pie.  When making your own you need only follow some simple rules.  First, you have to have some type of crust.  For my readers out there with complicated diets do not fret as there are many recipes for gluten free, sugar free, whole weat, vigan friendly pizzas (try saying that one five times fast).  Secondly, always use a set of great toppings.  You can use all the way from one to one hundred toping to your pizza, truth be told I have actually eaten a black truffle pizza with kobe beef ($75 for 1 9 inch pie but so worth it).  And lastly, use a great type of cheese.  I know that this is not vegin friendly but for many a pizza with no cheese is just no good.
      My pizza recipe is actually a Margarita pizza.  Now I know that the title of this pizza tends to bring two questions to thought, and to answer.  Yes, the pizza has a spansish influence.  No, it does not contain tequilla.  A Margarita Pizza is one of the original pizza recipes made for the queen of spain at least twice a week by her Italian head chef.  Suprisingly this pizza is what you and I might call a plain pizza as the only three ingredients are tomato, mozzarella cheese, and basil.
      The recipe I am giving to you is from a local Cleveland restaurant on Murray Hill or what we Clevelanders call our "Little Italy".  Like other italian dishes the dish is extremely simple and only requires some slight effort.  A note I wish to give you is that when you buy yeast, which is used in the dough, I would suggest doing the water test.  Combine 1 tablespoon of yeast with 1 cup of warm water and 1 teaspoon of sugar.  As we know from biology yeast is a living bacteria which we use to make things rise.  If the yeast does not bubble after mixing it with the flour and sugar than it is dead and you should throw it out immediatley.  You should always check your yeast, especially in pizza dough unless you want to lose a tooth or two.
     

Margarita Pizza

1 1/2 cups all purpose flour, plus extra for dusting and rolling.

1 teaspoon salt

1 teaspoon active dry yeast

3 tablespoons extra virgin olive oil, divided, plus extra for oiling your pan

6 tablespoons lukewarm water

6 tomatoes, sliced thinley

8 ounces mozzarella cheese, drained and sliced thinley

3 tablespoons fresh basil leaves shredded thinley

To make the dough, sift the flour and salt onto a clean work surface.  Mix in the yeast and form the flour mixture into a mound.  In the middle of your flour mound create a well and pour in 1 tablespoon of oil and the water.  Using your pointer finger gradually incorporate the dry ingredients into the liquid (Warning your hands will probably get a bit sticky whild doing this so flour your hands generously and do not wear any jewelry).

When the mixture has formed into a ball flour your hands again and knead the dough well for about five minutes (the dough should be very smooth and elastic after kneading).  Place the ball into a clean bowl and cover with a slightly damp towl.  Set the dough aside and allow to rise in a warm place for about 1 hour, or at least until the dough has doubled in size.

Turn out the dough onto a lighly floured work surface and using a decent amount of force punch the dough down in the center.  Knead the dough briefly.  At this point you may either toss the dough yourself or roll out the dough with a floured rolling pin.  If you choose to toss the dough yourself be sure to flour your hands and be sure not to apply to much force as the dough will eventually rip. The dough should be about 1/4 of an inch thick after rolling or tossing.

Place the dough on a lighly oiled pizza pan or pizza stone (I love the way in which stone pizzas turn out, but the stone is very hard to clean).  Push up the edges of the dough to creat a moisture barrier.  Starting from the center of the pizza place the tomato and mozzarrella in alternating order.  Sprinkle the top fo the pizza with salt and the basil.  

Drizzle the pizza with olive oil and place in a 450* oven for 15-20 minutes.  or until the crust is crisp and the cheese has melted.  Serve warm

Serves 6-8 depending on size of slices.