Pizza, anyone?
November 14, 2008 by Kayleigh
Learn some things about real authentic pizza from Bruno’s Restaurant chefs.
Pizza and pizza-like creations are common throughout Italy, and a number of regions claim the honor of having invented pizza in the first place. Not that pizza’s invention could ever be proven — the idea of slipping a flattened disk of dough graced with a topping into a hot oven and baking it quickly is amazingly simple, and many people must have come up with it independently.
The Margherita is still the most popular pizza today, perhaps because it’s simple, light and tasty. It’s also, in some ways, a better foil for the pizzaiolo’s skill than some a pizza with a more elaborate toppings, because what little there is has to be perfect: Well-risen well-turned dough; mozzarella di bufala, made from the milk of the water buffaloes that are raised around Naples; good light tomato sauce; good extra virgin olive oil; and fresh basil. Ideally it should be baked in a wood-fired oven, whose hot floor will rapidly crisp the dough.
Tim or Carl
9800 Germantown Pike
Lafayette Hill, PA 19444
Phone: 215-242-1880
Fax: 215-233-0563
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