As a born and bred New Yorker I thought I knew what Pizza was supposed to be, that is until we took our first trip to Italy . . . it was then that I discovered that New York Pizza couldn’t hold a candle to “real” Italian Pizza. We ate pizza all over Italy, including Brandi di Vincenzo Pagnani in Naples (Brandi for short) where the Pizza Margherita (the first modern pizza) was created in 1889, and found none that resemble Italian-American pizza. While Italian-American Pizza is topped with a cooked sauce and cow mozzarella and is anywhere from ¼ to ½ inch thick, authentic Italian Pizza is topped with uncooked, crushed tomatoes (preferably San Marzano tomatoes from Naples), real buffalo mozzarella and has a crust that is between 1/8 to ¼ inch thick.
Next week's post: Sicilian Style Pot Roast