It’s only the second time I have had homemade pizza but I have to say both were better than anything I have ever had in restaurants. In my twenties I spent many lunchtimes in and around Munich eating pizzas and have had them in Turin and Milan, although I have never eaten one in a Pizza hut or similar establishment. Once in Turin I ate one that was claimed to be the best pizza in the world. None of these came close to my homemade ones. So here is my recipe:
Firstly, NO Mozzarella! … The long rubbery strands of chewy cheese I can really do without and maybe that is why I prefer my own homemade ones to those in restaurants. The only way to eat Mozzarella is sliced uncooked with fresh tomatoes, olive oil, basil and vinaigrette together with a buttered French baguette.
My pizzas may not be 100% authentic but who cares if it tastes better.
Plain flour, yeast, salt, sugar, oil, water.
Tomato: Tinned squashed whole tomatoes*/ whatever, fresh, tinned, sauce…
Cheese: Cheddar, Parmesan, Allgäuer*/ variable, whatever, just no Mozzarella
Onion: Shallots*/ or whatever type you prefer, red, white, green, spring …
Salami: Chicken salami*/ whatever … pepperoni
Chili: Chili peppers aka peperoni*/ whatever, depends on how hot you like it.
Black olives and capers*
* Indicates ingredients in the pizza pictured.
Normally I would have also added oregano but as I had none I added a few fresh basil leaves instead.
Had I known beforehand that I was going to post it on my blog I would have spent a bit more time on its visual appearance but that’s for another time.