Just Cook It: The legendary pizza pie
Monday was National Pizza Day. The day already came and went, however I believe that pizza is an iconic enough food that it warrants its own column. I would even venture to call pizza the “L” word — Legendary.
We all have our personal favorite pizza and favorite toppings, but I think it is important for us to define what a pizza actually is. We all think we know what it is, but if someone who has never had the pleasure of experiencing a steaming slice asked you what would you say?
Pizza is an oven-baked flat bread generally topped with tomato sauce and cheese. It is commonly supplemented with a selection of meats, vegetables, and condiments.
Yes a white pizza is technically a pizza and doesn’t require tomato sauce; however, the make up of a white pizza being a pizza is the same. The tomato sauce is usually replaced with garlic butter in this specialized pizza version.
The point that I’m trying to make is that if you enjoy your pie with just crust and sauce (I know a few people who do) it’s technically not a pizza. That would technically be bread with sauce.
For it to technically be a pizza in my mind it HAS to be made up of some specific components. A pizza to me has to have a crust, sauce of some sort (garlic butter and/or olive oil counts), and at least one type of cheese. Toppings aside from cheese are optional but recommended.
Now that we are all on the same page when it comes to what pizza actually is, let’s talk about some of the components. Crust type always has and always will be a huge debate. New York style crust is generally thin while Chicago Deep Dish is thick and almost reminds me more of a traditional pie dough than a pizza dough.
Both crust types are delicious depending on the mood you are in at the time you order or make your pie. Speaking of which, it’s a shame that I instinctively typed the word “order” before the word “make” when I was referring to where your pizza comes from. We should make more and order less pizza, but that is a topic for another column.
I’ve personally never taken sides in the whole thin or thick crust debate and I don’t plan on starting now. When it comes to my pizza crust there is one stance that I firmly take and hold it to be complete truth until someone can successfully prove me wrong. I firmly believe that square pizza is better than round pizza.
Square pizza is better for a couple of reasons. First, it is the type of pizza my grandmother used to make and that was my personal favorite pizza. Second, keeping the crust square allows for more flavor producing caramelization which equals better texture and better flavor.
I also enjoy the option of being able to have some slices with additional crust and other slices without additional crust. Variety is the spice of life and I like the variety that square pie brings with it.
Don’t get me wrong, I’ll enjoy a few slices of round pizza if that’s what you’re serving, but give me the choice, and I’ll easily choose square crust every time.
As far as toppings are concerned, I’ve always believed that simpler is better. Other than my grandmother’s homemade pizza, the next best pizza I’ve had the pleasure of enjoying was when I was in Italy.
We bought pizza a few times from a cart on the side of the road. No big deal, just a small cart that wasn’t even very noticeable. A small personal sized pizza was handed to me wrapped in a sheet of a wax paper. I wasn’t really sure what it actually was at first. It was room temperature and had a thin, light, and still soft crust. The sauce was very light and was light pink in color and was extremely fresh. Additional toppings were a couple slices of some of the freshest Mozzarella that ice ever tasted and a few fresh leaves of basil.
That pizza was small and round, but it was on its own level. It was fresh, flavorful, and you could taste the extreme pride, care and love that went into making it. The toppings weren’t over the top (see what I did there with the play on words), but they were fresh and that made all the difference in the world.
That all being said, I would like to close his column by describing my all-time favorite pizza. It is the one that my grandmother used to make.
I believe it is also my grandfather’s favorite pizza because she would make it for him, and he and I would eat the entire pie.
This phenomenal pie of course started with her signature homemade square pizza crust. It was just the right thickness and would bake perfectly.
The magical part was that after the crust was rolled out and placed in the square pan she would press small indents into the surface. The crust would then be drizzled with extra virgin olive oil and toppled with chopped garlic, anchovies, rosemary, and fresh grated Parmesan cheese before being baked to a delicious golden brown perfection.
I personally still make that pie for myself as a special treat from time to time. I should make it more often as it never gets old. Pizza is one of those foods though that remind us that moderation is key.
I hope my pizza insights have opened your eyes to some new possibilities and have you excited to enjoy few slices. Even if National Pizza Day has passed, it’s never too late to enjoy some pie. Make your own version and make it a family activity.
However you enjoy it, there’s no wrong way to enjoy one of my favorite guilty pleasures.
Mario Porreca of Belle Vernon is an entrepreneur, author, lifestyle solutions expert, and the host of Just Cook It Radio. He can be reached via his website at: www.MarioPLS.com. Twitter: @MarioPorreca