Pizza was once a well-kept secret in Naples, Italy. Today, pizza is a worldwide phenomenon! But while its Italian origins are certain, the modern pizza obsession did not begin in Italy, but rather started in America. In the 1940s, while looking for new opportunities, immigrants from Naples were sailing across the Atlantic to become American citizens. Many moved to New York, while others moved into other booming cities like Trenton, New Haven, Boston, Chicago, and St. Louis. Like many Europeans of the late 19th and early 20th centuries, Neopolitans came to work in factories. Although the Naples natives had not intended to make a culinary statement, money was tight for many immigrants — and pizza was always an affordable favorite. THE AMERICAN DREAM IN EDIBLE FORM A Quick, Fascinating History of Pizza
The Best Pizza Dough LISA’S KITCHEN
Truly one of the best pizza crust recipes I have ever had, courtesy of “Taste of Home.”
INGREDIENTS
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1 1/4 cups warm water (110–115 F)
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1 tsp sea salt
1 tsp each dried basil, oregano, and marjoram (optional, but awesome!) 1 package (1/4 oz) active dry yeast (2 1/4 tsp)
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2 tsp sugar
1/3 cup vegetable or olive oil
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4 cups all-purpose, 00, or bread flour
DIRECTIONS
1. Using bread machine on dough setting, add wet ingredients to machine first, dry ingredients next, and yeast last. Mix according to your machine’s instructions. (Dough keeps in refrigerator for several days but needs to be punched down several times per day. Allow dough to come to room temperature before rolling, about 30 minutes.) Split dough in half and roll into 2 crusts. 2. Top with favorite pizza sauce and toppings. Bake at 400 F for 10-12 minutes until crust browns slightly.
The flavors and aromas of pizza did not take long to entice the rest of America.
After World War II, Italian Americans (and their food) migrated from the city and into suburbs, east to west. The popularity of pizza quickly boomed, and pizza was no longer considered a foreign dish! Many regional non-Neapolitan pizzas began to emerge, from Chicago deep dish pizza to California-gourmet pizza with anything for toppings, like barbecued chicken and smoked salmon.
Once I was out on my own and actually making a living, I started buying cookbooks at used bookstores, receiving them as gifts, and inheriting them from my grandmother. Dennis has certainly played a part in expanding my cookbook collection. I have cookbooks for pretty much everything from international foods to cakes, candies, and cookies to entertaining to holidays to special diets like diabetic and gluten-free. Next to real estate, cooking is my passion. I love to cook for others and entertain! If you are shopping for a new cookbook for yourself, my favorite cookbooks include Susan Branch’s cookbooks (all with her own drawings), and the Williams Sonoma cookbook collection. Or, try a cookbook from a cuisine you are curious to learn! A cookbook will often provide a lot of context and techniques for the cuisine, whereas a mere internet recipe might not give you all that information. If you need more recommendations, do not hesitate to reach out to me! I am always more than happy to talk about cooking with you.
Soon, postwar pizza became part of the American image. Food critic John Mariani, author of “How Italian Food Conquered the World,” told the History Channel: “Like blue jeans and rock and roll, the rest of the world, including the Italians, picked up on pizza just because it was American.” In ancient times, many Italians looked down on pizza as an unrefined, fast food for the poor. That has completely changed in the modern day. Pizza is now welcome at every type of event, even weddings! But when you feel lazy, pizza is still there to be your best friend. Just give a local pizzeria a call, and you will have a piping hot pie in no time. An even easier solution? Try out my best pizza dough recipe ever! If you make extra in advance, you will not have to pay for delivery — your pizza can be thrown together just as quickly and easily. Remember October is Pizza Month!
–Lisa Jones
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