Homemade Gourmet Pizza


Review by Debbie Mazo


Sold originally by roaming vendors in the streets of 18th century Naples, pizza began as a garnished flat bread. The biggest step towards its present-day version was the acceptance of the tomato by the Neapolitans, and its subsequent use as a pizza topping.

Homemade Pizza For the very best of pizza on the Worldwide Web, try a slice of Homemade Gourmet Pizza. Never met a pizza you didn't like? Then, this homemade website with its stash of pizza-making secrets is for you. If you can get past the busy layout, there's a hunk of information any pizza lover can bite into.

Considered a peasant meal for centuries, modern pizza was first introduced in the Italian region of Campania. In the History section, you can study up on pizza's origins as well as find out about the King of all pizzas, the Neapolitan.

Great homemade pizza is within your reach if you follow the suggestions in Tips and Secrets. Equipment tips here include using a pizza stone to provide a uniformly heated surface which absorbs moisture from the pizza and makes a crisp crust. For a thicker crust, let the dough crust rise covered for 30 minutes before adding sauce, cheese, and toppings.

When you're feeling brave, sample some of the selections from the Pizza Recipes section which includes dough, sauce, and pizza recipes. For something exotic, try the French Pizza featuring a tasty combination of goat cheese and anchovies. Or, experiment with the Pizza Margherita loaded with peeled tomatoes, mozzarella cheese, and basil leaves. Of course, there's a recipe for everybody's favorite, Pepperoni Pizza.

Still need a little help? Then, browse through Pizza Questions and Answers which guides you through everything from the intricacies of seasoning a pizza pan to the reasons for adding virgin olive oil to your pizza creations.

Before firing up the oven for your next pizza masterpiece, be sure to check out the saucy offerings at Homemade Gourmet Pizza.


About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.



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