Dish · italian
Pizza
A round of yeasted dough topped with tomato sauce and cheese, baked hot and fast until the crust blisters and the cheese melts. Toppings vary widely, but the base method stays the same.
Where it comes from
Flatbreads with toppings go back centuries across the Mediterranean, but pizza as tomato-topped dough took shape in Naples once tomatoes became common there in the 18th and 19th centuries, sold cheaply to the city's working class. It later spread worldwide through Italian immigration.
What cooks argue about
Oven temperature is the central argument: true Neapolitan pizza bakes in under two minutes at extreme heat, a range most home ovens can't reach. Cooks argue over stone or steel workarounds instead.
Versions
Nobody has published a pizza here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
active dry yeast
olive oil
fresh mozzarella