gianna 40 JUNE 2013 I LIC COURIER I www.queenscourier.com PIZZA . . . your own way I was looking back on articles and I realized, “Holy Pizza! I never gave you any pizza recipes!” That’s strange since I am one of the few female pizza makers here in New York. It is hysterical, but there’s only a handful of us. I have many different reasons why I think this is so. First, and most obvious of all, would be that you need the upper body strength that I have. I have the arms of a linebacker. Second, and biggest reason, for me and for other women, is because the fire burns your chest. Yes I said it, it burns your damn boobs. Yeah, I mean I’m really not kidding when I say that. I make pizza at night and many times my breasts get so sore from the heat! And it can’t be that good for them either! So enough booby talk, let’s talk about the dough. The dough. There are so many different pizza recipes for the dough, but I’m going to give you a great one. Something you need to know is that it’s going to take you a couple tries, but once you get it, you too can be a great pizza maker. All you need is 1 liter of water (1/2 hot and 1/2 cold), 5 grams of white yeast, and 42.5 grams of salt. First thing you do is take the water, yeast, and salt and turn it in the mixer. Then add in your flour. I did not give you the measurement for flour because it depends on where you are or depending on the weather, humidity and time of the day. Key factor here would be to use 00 (double zero) flour, what I like is Caputo (red or blue bag), but there are a lot of other 00 flours that make great pizza. Number 5 is another flour, but I think Caputo is still my favorite. So incorporate the flour until it looks firm. When you stick your finger in it and it pops back, it’s done. But I still think the best way to describe it would be when you smack the dough and it feels like a good firm butt! I mean I already mentioned boobs, so what’s a little butt talk going to do? Now roll the dough out into small balls depending on the size that you like. Cover them up (with plastic wrap unless you have a proper container) and let them rise. I am not going to get into detail because it would probably take up five different articles. The key is to buy a really good tomato sauce or to use your own. Now I know not everyone has tomato sauce, so buy San Marzano DOP Tomato Sauce (DOP means protected designation of origin). The ingredients you use are quite important. Another suggestion I have is that the basil and oregano should be fresh. Now I can explain how to cook the pizza, but it is really all experimenting because everyone’s oven is different. Not everyone has a wood-burning oven. But just buy a really good pizza stone and you can make great pizza at home. It’s important to make sure that the pizza is completely cooked underneath and the top has a unified golden color. I mean you can really use any topping your heart desires. You can make anything, from a white pizza to fresh vegetables; it really is up to you and your creativity. The key to becoming a cook is to just experiment and add whatever you like. I don’t believe that it should be about the industry, but about the individual. You know Mamma Gianna always says, “Make it your own!” Love, Peace, Mozzarella, Basil, and Patience -Mamma Gianna I’d like to give a special shout out to my mother’s mother, Nonna Giovanna, who really inspired me in many ways. She has been gone now for almost two decades. But man, she made great pizza and gave my mother all the good qualities she has.
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