Pizza is one of the joys of life. Making great pizza at home is easy. This recipe is in the style of the original delicious pizzas from Naples Italy. Even without a wood burning oven you can make a delicious pizza. It is so much better than the chain pizzas, Have it with your favorite wine or beer.
-Ciao
Nonno Giorgio & Rory
Communication Towers were built along the coast in southern Italy. What was their purpose? Were they the internet of the past? Watch our YouTube video below to find out their purpose and how they helped save the people of their day.
– Ciao
George
This pasta dish is made with angel hair pasta cooked al dente. It is a favorite along the Amalfi Coast of Italy. The shrimp are roasted in the oven on high heat to perfection. The pasta is light with a wonderful lemon flavor. The whole family will love this delicious dish from Italy.
Watch the YouTube video below to see how easy it is to make:
– Ciao
Nonno Giorgio
Manicotti is a wonderful and delicious pasta. This recipe has fantastic flavors and has great texture. Watch our Youtube video below to see how easy it is to make.
Ciao,
George (Nonno Giorgio)
Italy has large major cities, medium size wonderful cities and unlimited small villages. The major cities are a must to see. They have wonderful museums, sites and architecture. The medium ones also have things to experience. The small cities are wonderful finds to explore. This video tells you how to see Italy and enjoy it. The YouTube video below shows how to make a memorable visit to Italy.
-George
Southern Italy has Watchtowers all along the coast line. Watch the video below for the story about these towers:
Title: Italy – Watchtowers in Southern Italy
Countries: Southern Italy
What are Watchtowers? They are towers usually built of stone high enough to be seen by the next tower along the coast. When Saracens (pirates) were spotted, they would light a fire in the tower to warn everyone along the coast. The next tower would see it and light theirs and so on along the entire coastline. You might say this was the Internet of their time. Some towers had a bell as well that was rung to warn locals of the pirates coming.
The locals would gather their families and valuables and head to their sister town usually high up on a hill. These towns were fortified castle like structures that prevented the pirates from entering.
Ciao,
George
Naples is considered the birthplace of pizza. It started in the late 1700’s. Early pizzas had things like tomatoes, cheese, anchovies and garlic on them. In 1889 after Italy became unified, King Umberto & Queen Margherita visited Naples. Chef Raffaele Esposito of Pizzeria Brandi and his wife created a new pizza for the Queen and named it after her. It was to have the colors of the Italian flag: Red – tomato sauce, Green – Basil and White – Mozzarella Cheese.
This pizza was not known outside of Naples until around 1940’s. Today it can be found all over the world. The original style, still made in Naples, uses a wood burning oven (between 600 & 750 F), 00 pizza flour, live yeast, fresh basil, EVOO and buffalo mozzarella cheese. It is thin crusted and light. Each person gets a whole pizza, which is NOT sliced and eats it with a fork and knife or takes a slice in the streets of Naples in paper. It was street food for the poor.
ORIGINAL NAPLES PIZZA RECIPE:
Making the dough:
Mix flour, water, salt and yeast. Pour a liter of water into a dough making machine, dissolve 50-55 g of salt, add 10% of the total amount of flour you are planning to use, then dissolve 3g of yeast, and start mixing gradually adding the remaining 1.8 Kg flour until the dough reaches the desired texture and consistency, defined as “Il Punto di Pasta”, smooth to the touch and very extensible .
Rising:
Let the dough rest on a marble slab or a wooden surface for 2 hours covered with a damp cloth and then divide into individual ball-shaped portions of 180 grams each.
Set aside in a container to rise for a second time for 4-6 hours at room temperature.
Rolling:
Use your hands and with a round motion roll out the dough on a marble slab covered with flour until it becomes 3 mm thick with a 1-2 cm edge.
Filling:
Take about 60g to 70g of chopped tomatoes and using a wooden spoon place in the center of the disk of dough. With a spiraling motion, spread the tomato over the surface. Then add a pinch of salt on the tomatoes, 80 – 100 g of DOP buffalo mozzarella, cut into strips and some basil leaves. Again with a spiraling motion starting from the centre, add 4 to 5 grams of extra virgin olive oil.
Cooking:
Cook in a wood- brick oven at a temperature between 450C° to 480C°, rotating the position of the pizza frequently to make sure the heat is spread evenly.
Eating method:
Use your hands and enjoy the taste of Italy!
Our Pizza:
Often, we make our own dough, but today we were testing some prepared doughs from both Trader Joes and Publix Supermarket. We also make our own pizza sauce from marzano tomatoes, but sometimes you just have to have a quicker alternative:
Dough Balls from Trader Joes and Publix
Sauce – Premium Organic Paesano Tomato and Basil (available at Costco)
Buffalo Mozzarella from COSTCO
Fresh basil from our supermarket
We brought the dough to room temperature, divided it into two balls and let it rest for 10 minutes. Then on a floured surface, we pressed the dough out in all directions from the center to form a circle. You then grab a side of the dough and pull out and fold back over your hand to increase the size of the pie. This is continued all around the pie several times until it is the size you want (around 10”). The center should be paper thin and thicker around the edges. The Trader Joe’s dough was the best to work with and had the best results, forming a larger pie without tearing. The Publix dough was a bit more delicate, but also made a very good pizza.
Next ladle some sauce on pie in center and spread it out in circles around pie. Then season the sauce with Parmesan cheese and garlic (if desired). Next place the fesh basil and finally the Buffalo Mozzarella cheese. Then sprinkle some EVOO (Extra Virgin Olive Oil) over the top.
Pre heat your oven to 500-550 with a good quality pizza stone in it. After it reaches temperature wait another 15 minutes to allow stone to reach the temperature. Use a pizza Peel to slide the pie onto the stone. It should only take about 5-6 minutes to cook. The edges should be brown and check bottom so it doesn’t get to dark.
The crust edges should be crispy but the bottom center should be soft. Take pie out of oven and let sit for 10-15 minutes before slicing or serve whole like in Italy.
If you are doing a second pie, allow oven to reach temperature again before putting it in.
Enjoy…
Below is a video VLOG of us making this pizza …
– George & Jo Febish
Some of the best Greek ruins are in Italy. Greek wealth and nobility would give the first son the site in Greece and the second son got the one in Italy. Southern Italy was a favorite place for the Greeks. It was easy to get to and there was plenty of land there. Paestum is in Campania, south of the Amalfi Coast and south of Salerno. It is between Salerno and Agropoli on the coast. This site was inflected with malaria and lay untouched by humans for a long time. It was for this reason it is so well-preserved.
Paestum today is a large outdoor museum. You buy tickets in a building across the street and then enter the site. Inside you can walk around this huge site with beautiful Greek ruins. The site is so well-preserved that it should be on everyone’s bucket list. If you are visiting the Amalfi Coast, this is a short drive to Paestum.
Come walk around these ruins at Paestum with us in our YouTube video below:
– George Febish
Top Italy Travel blogs.
Top 14 Travel Blogs for Italy:
top 35 Italy Travel blogs:
Buy The Book – Food For Thought – An Epigenetic Guide to Wellness, online at: Barnes and Noble and Amazon.
Book this BLOG is based on
georgefebish
Travel and Food of Europe Blog 
Recent Comments