Once upon a time pizza in America was a rather inexpensive peasant food. Along with the four million southern Italians who had come to this country by 1900 came the pizza. They were made casalinga (home style) in a manner that had been passed down from generation to generation, without a recipe.
The first pizzeria opened in New York City’s Little Italy in a grocery store in 1905. In 1912 Joe’s Tomato Pie opened in New Jersey (pizzas were once known as tomato pies). By the end of 1930 many other pizzerias in several other northern cities were in business, operated by Italians. Pizza remained very much an ethnic food eaten by Italians in the urban areas where they had settled.
It wasn’t until after World War II that pizzas began to grow in popularity, and today they are everyone’s food.
When the GIs who had been stationed in Italy returned home, they wanted more pizza. It was even one of these GIs who built the first Bakers Pride pizza oven, the type used in pizza cooking today.
Between 1945 and 1960, pizzerias were sprouting up all over the country, most independently owned by Italian Americans and Greek Americans. Pizzas were made by hand. Some of these pizzerias were known as taverns and children could not enter without an adult.
What changed the pizza scene in this country forever was the proliferation of chains. Pizza Hut opened in 1958 followed by Little Caesars in 1959. Many others soon followed.
At first these chains were still making pizza by hand but that soon changed. Ingredients including crust were made at a central location, shipped to the chains and they put the pizza order together. Between 1960 and 2000, the number of privately owned pizzerias decreased while the number of chain outlets increased rapidly. Yet there are still many independent operators and we can find them in our local communities.
The pizza has taken on many new trends since the Italians brought those tomato pies to us. Some types have been named for the city or town in which a particular style originated, and are sold as New York pizza, Boston pizza, Chicago pizza and California style pizza. The list goes on but there are really only two authentic types of pizzas: Sicilian and American. The Italian Ministry of Culture recognizes three, adding Neapolitan to the list.
The average American consumes 45 pizza slices, almost six full pizzas, in a single year, according to a published market research package.
October is National Pizza Month. Enjoy a slice today.
References: “A Slice of Heaven: A History of Pizza in America,” “Pizza in the United States,” “The Origin of Pizza,” and “Pizza Origins and FAQs.”
TIPS FOR MAKING HOMEMADE PIZZA
Use a homemade dough with lots of flavor.
Use a decent pizza sauce. Preheat your oven at least 30 minutes. When your oven beeps to let you know it’s reached the right temperature, wait 30 minutes. Parbake your pizza crust to make sure your pizza has a crisp bottom and a cooked center.
EASY HOMEMADE PAN PIZZAS
No-Rise Pizza Dough
2 c. warm (not hot) water
2 pkg. active dry yeast (3 tps.)
2 Tbs. granulated white sugar
2 Tbs. extra-virgin olive oil
4 c. all-purpose flour
2 tsp. salt
Toppings
8 oz. pizza sauce jarred or homemade
8 oz. mozzarella cheese, shredded
6 oz. Monterey Jack cheese, shredded
Pepperoni
Spinach leaves (optional)
Garlic butter (optional)
Dough
In a large mixing bowl, pour in the warm water. Add the active dry yeast and sugar; let sit for 5 minutes until the mixture is frothy. Pour in the olive oil and gently stir with a spatula until combined. Add the flour and salt; mix with the spatula until a slightly sticky ball forms. Create a dough ball (using a bit more flour if needed). Transfer dough ball to a floured surface and knead until the dough is smooth. Split the dough in half and roll each into desired shape. Transfer the dough to two sheet pans sprayed with non-stick cooking spray. Poke holes in the dough with a fork to avoid the crusts puffing up. Meanwhile, preheat the oven to 425°F. Parbake the crusts for about 5 minutes. Remove the parbaked crusts and spread tomato sauce on each. Add cheese, meats, and veggies on top. Bake for 10-13 minutes, until the crust is golden brown and cheese is fully melted.
RESTAURANT PIZZAS HOME MADE
1 pkg. active dry yeast (2¼ tsp.)
1¼ c. warm water
1 tsp. sugar
Dough
1 Tbs. olive oil
Toppings
3 c. flour, plus more for dusting
1 tsp. salt
Pizza sauce, to taste
Provolone cheese, or any melty cheese
Grated Parmigiano Reggiano, to taste
Fresh basil leaves
In a bowl, add the yeast, sugar and warm water. Give it a quick whisk and leave it to activate and foam up for 5 to 10 minutes. Add the flour and salt to a large bowl. Mix together. Pour in the activated yeast mixture and stir with a spatula or wooden spoon. Pour the dough onto the clean counter and begin to knead it. If the dough is sticky, add 1 Tbs. at a time and knead until you have a smooth dough; by hand approximately 8 to 10 minutes. Once the dough is kneaded, shape it into a ball and oil it with olive oil.
Place it in a big bowl and let it rest, covered with plastic wrap, in a warm dry place away from drafts. Let rest for about 1½ hours, until the dough has tripled in size. When the dough has risen, remove the plastic wrap and punch it down in the middle so it deflates. Place the dough on the counter and divide into four equal pieces. Roll each piece into a ball and start to roll out the pizzas one by one. Take a dough ball, flatten it with your hands and begin to stretch out the dough gently with your fingers, rotating it around.
Be sure to lightly flour the dough if the dough gets sticky. Roll out all four pizzas as thin as possible and set them aside.
Baking
Preheat a skillet on the stove over medium-high heat. Preheat the oven to broil. Place one pizza dough in the hot skillet and immediately add the toppings. Spoon on your favorite pizza sauce, distributing it evenly leaving a small border for the crust. Add the grated cheeses. When the pizza is charred on the bottom, check, transfer it onto a baking dish or sheet lined with parchment paper and place it in the oven on broil, until it’s melty and charred, approximately 5 minutes. Watch pizza as it can quickly burn. Remove from oven and slice.
EASY 30-MINUTE PIZZA
Crust
1¾ to 2¼ c. all-purpose flour
1 envelope Rapid Rise® Instant Yeast
1½ tsp. sugar
¾ tsp. salt
1/3 c. very warm water
3 Tbs. corn oil
½ to 1 c. pizza sauce
Other toppings as desired
1 to 2 c. shredded mozzarella cheese
Preheat oven to 425°F. Combine 1 c. flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using Rapid Rise Yeast, let dough rest at this point for 10 minutes.) Pat dough with floured hands to fill greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough. Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Note: To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Turn and repeat the same steps until it is smooth and elastic. Use a little more flour if dough becomes too sticky.