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Pizza
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
It is not difficult to prepare an original pizza provided you have the right ingredients, the know-how and a good oven. This type of focaccia has been developed by the Neapolitans, thanks to their imaginative way of using the best local ingredients - the good flour, good water, good tomatoes, good basil, good mozzarella cheese and good olive oil.
There are two periods in the history of the pizza: the AP period (Ante Pizza) in which the pizza was considered just a bread to accompany other foods like the Indian naan); and the PP (Post Pizza) period, when toppings were added, leading to the current idea of the pizza being a bread base for any combination of ingredients.
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