The official origins of pizza is actually a pretty hotly debated subject, but it is certain the originally pizzas were nothing like they are today. In fact, they were basically just flat breads which would have a bit of oil and spice drizzled on top, similar to what many people today think of as focaccia. They were definitely not topped with tomatoes, cheese and pepperoni as they are today.
The original flatbreads were a pretty simple meal to make and were basically made of flour, oil, salt and yeast. The relative simplicity and inexpensive nature of these breads, combined with their filling nature made them initially very popular among the lower classes of society.
The debate about which version of pizza first evolved out of the original flatbread is one that may never be solved, some believe it was the Neapolitans who added tomatoes and popularized the modern pizza while others claim it was Queen Margherita of Savoy who commissioned Raffaele Esposito to create a pizza literally fit for a queen. Whichever was first, both pizzas came from a traditional flatbread recipe. The following flatbread recipe makes and excellent thin pizza crust and is very easy to make.
- ¼ ounce (7 gram) package of active dry yeast
- 1 Cup warm water
- 2 teaspoons sugar
- 1 teaspoon salt
- 3 Tablespoons melted butter (or oil)
- 2 ½ to 3 Cups flour
- Olive Oil
- Seasonings
Directions:
- In a large bowl, dissolve the active dry yeast into your warm water and stir. While stirring add sugar, salt and butter and begin adding the flour by half cupfuls at a time. Begin kneading by hand when necessary.
- When all the flour is added, transfer your dough to a lightly floured surface and begin kneading until dough has a uniform and consistent appearance and feel. This will take about five minutes.
- Divide your dough into five balls and let them rest for ten minutes. Each ball will make one 12-inch crust, and once baked they can be frozen for use at a later date. While dough is resting, turn oven on to 400-degrees.
- Roll each ball into a very thin 12-inch crust and place on a greased cookie sheet or pizza stone. Brush the crust with olive oil and sprinkle on seasonings for the crusts you will freeze. For crusts that will be made into pizza immediately, add your toppings. A light covering of fresh garden veggies, mozzarella and a sprinkle of balsamic vinegar is recommended, but each pizza can be tailor made to your taste.
- Bake time is between 10 and 15 minutes, add a couple minutes for loaded pizzas. Cool crusts completely and seal in a plastic bag for freezer storage.
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