About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Basic Pizza Dough | Main | Marinara Topping: Garlic, Tomatoes, and Olive Oil »

Pizza with Margherita Topping: Tomatoes, Mozzarella, Basil and Parmesan Cheese

I’m originally from the northern Midwest. I like my pizza with hand tossed crust. I have been known on a few occasions to have deep dish crust but I’m not from Chicago so I can live without it. My introduction to thin crust pizza was the summer after I moved to Saint Louis almost ten years ago.

Saint Louis is known for thin crust pizza. Well, that’s what St. Louisans believe anyway. They are in love with this soggy cracker like thin crust pizza covered in Provel cheese. This cheese is a horrible hybrid of Cheddar, Provolone and Swiss cheeses. It in no way resembles the wonderful cheeses it is made from and has the desirability of wet American cheese. I have been on a quest to find wonderful thin crust pizza every since. I have even tried to create it at home without success. Until now…


52311IE1.jpg
Pizza with Margherita Topping: Tomatoes, Mozzarella, Basil and Parmesan Cheese

Imagine my delight when this beauty came out of the oven. This is the best pizza I have ever made. The aroma is intoxicating. My first bite I closed my eyes while chewing and imagined it was the middle of summer. I am walking through a garden pulling ripe tomatoes off the vine and picking fresh basil from the stem. Mmmm.

The crust is thin and crisp. The canned San Marzano tomatoes I cooked down for the sauce have an intense tomato flavor. The imported buffalo-milk mozzarella is rich, creamy with a slight hint of salt. Fresh fragrant basil, a splash of olive oil and a little parmigiano- reggiano add to the joy. This pizza has a perfect ratio of ingredients. Delicious!

Comments (5)

That pizza is a thing of beauty Irene! Brava!

David:

Whenever I make a pizza base, I have trouble with it breaking when I move it to or from the oven.

Irene, I'm a St. Louisan and am NOT in love with that awful stuff that passes for pizza. And I'm going to give a negative "shout-out" to the pizza chain that is so proud of it....IMOs, your pizza STINKS!!!!
Anyway, thanks for the chance to rant, Irene. As Susie said, your pizza is a thing of beauty!

Marcella Hazan:

Irene, this is the most moving post you put up. It all but brought tears to my eyes.I don't get all those fantasy toppings like the one from Epicurious. Gorgonzola and fig indeed! I don't always order a Margherita, but when I do I sigh, because how can you improve on good mozzarella, San Marzanos, olive oil, basil, and Parmigiano?

Mindy:

Irene, I agree with everyone's dittos!! Your pizza looks so freakin' good I want to have it RIGHT NOW!!!! Beautiful and mouth watering!!!!! so glad I planted my basil...I'm ready for this pizza. :)

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This page contains a single entry from the blog posted on May 23, 2011 6:26 PM.

The previous post in this blog was Basic Pizza Dough.

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