February 13 is National Italian Food Day, and this year I thought I’d share the Italian recipe from my top Italian post. It comes as no surprise, just a few days after we celebrated National Pizza Day, that the world’s most popular food would be at top place! With over 2.2K views, this easy recipe is one that I turn to time and time again when making pizza in a home oven.

I’ve had the pleasure of learning various ways of making pizza, and I love all of them equally. The first was with my Nonna Angela, and the second was during a class at the Pizza University and Culinary Arts Center where I became certified in “Traditional Neapolitan Techniques in a Wood Fired Oven” by Maestro Pizzaiolo Enzo Coccia. Each type of pizza requires the proper oven, and if you don’t have a brick oven that fires to 900F degrees at home, it’s best to stick with the tried and true recipes of Italian home cooks.

In my original post, I shared how authentic pizza coincides with the Mediterranean diet. Read the blogpost here.

This month I’m also offering a monthly special on my products. For the rest of February, you can purchase a bundle of each of my 4 Amy Riolo Selections products along with a copy of The Italian Diabetes Cookbook: Delicious and Healthful Dishes from Venice to Sicily and Beyond discount of $85 and free shipping on all orders of $80 and more with discount code 13FEB for the whole month.

Pizza fatta in casa/Homemade Pizza

This recipe is adapted from *Quick and Easy Mediterranean Recipes*. Pizza dough dates back to antiquity and has roots in Egypt, Greece, and Rome. Modern pizza (with a tomato topping) was first served in eighteenth-century Naples, Italy, using tomatoes, which were recently imported from the New World, and traditional buffalo-milk mozzarella. By the 19th century there were over 1700 *pizzerie* in the city, and members of the royal family who broke court etiquette by frequenting them made dining in *pizzerie* fashionable.

For the Dough:

1 package (1/4 ounce, or 7 g) dry active yeast
½ cup (120 ml) lukewarm water
11/2 cups (188 g) 00 flour, plus extra for work surface (See Gluten-Free Alternative)
1 teaspoon sea salt
1 tablespoon (15 ml) Amy Riolo Selections extra-virgin olive oil, plus extra for bowl

For the Sauce:

1 tablespoon (15 ml) Amy Riolo Selections extra-virgin olive oil
1 large clove garlic, minced
3/4 pound (340 g) strained (seeded and skinned) tomatoes, such as Pomi brand
Unrefined sea salt or salt, to taste
Freshly ground pepper, to taste
1 tablespoon (2.5 g) finely chopped fresh basil, oregano, or parsley
2 tablespoons (18 g) cornmeal or semolina
10 ounces (288 g) fresh mozzarella cheese, grated
Grated Parmigiano-Reggiano or Pecorino Romano cheese

To make the Dough:

Place the yeast in a small bowl and stir in the water. Set aside. Put the flour into a large bowl and add the yeast to the center. Add the salt and olive oil, and stir to combine until it forms a dense dough that will be slightly sticky. If the dough does not come together, add more water a tablespoon at a time.

Dust a work surface lightly with flour. Knead the dough energetically for 5 to 10 minutes, or until it is smooth and supple. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic and a clean kitchen cloth. Allow to rise for 11/2 to 2 hours, or until doubled in size. In the meantime, make the sauce.

To make the Sauce:

Heat the oil in a medium saucepan over medium heat. Add garlic and reduce heat to low.

When the garlic begins to release its aroma (before it turns color), add the tomatoes. Stir and allow the mixture to come to a boil. Add salt, pepper, and fresh herbs, stir and cover. Reduce heat to low and simmer for 20 to 30 minutes. Allow to cool.

Finishing the Pizza:

When the dough has finished rising, preheat the oven to 500°F to 550°F (250°C to 288°C). Punch the dough down and let it rest 5 minutes. Use a rolling pin to roll it out into a 10- to 12-inch (26 to 30 cm) diameter circle. Transfer to a pizza stone or peel dusted with cornmeal or semolina.

Cover the dough with a thin layer of sauce, mozzarella, and a sprinkling of Pecorino or Parmigiano cheese. Fold the edges of the crust in and brush lightly with extra olive oil. Bake on the second-to-lowest rack for 10 to 15 minutes or until golden and bubbly. Remove from the oven and allow to stand 5 minutes. Cut and serve.

Yield: 1 pizza

Mediterranean Tradition

Mediterranean cooks are always thinking ahead! Keep in mind that you can double the recipes for pizza dough and sauce and freeze them so that you will have them ready for another occasion. To freeze the dough, wrap loosely in plastic wrap and then place into a sealable plastic bag. To thaw, allow to defrost at room temperature for an hour or two, and roll out the same way as fresh dough. The extra dough can also be used for calzones or savory pies, which can be filled with leftover meats, vegetables, cheeses, and beans.

Gluten-Free Alternative:

Substitute whole-wheat flour for 3/4 cup (94 g) tapioca flour, 1/2 cup (79 g) white rice flour, 1/4 cup (23 g) chickpea flour, 1/4 cup (34 g) sorghum flour, and 1 teaspoon xanthan gum.

Check out my recipes from last year’s National Italian Food Day Fox 5 appearance here. Watch the video here:

May you enjoy all of your meals with pleasure and health in mind!

My Top Recipe for National Italian Food Day