A pizza the size of the sun – Jack Prelutsky
I’m making a pizza the size of the sun,
a pizza that’s sure to weigh more than a ton,
a pizza too massive to pick up and toss,
a pizza resplendent with oceans of sauce.I’m topping my pizza with mountains of cheese,
with acres of peppers, pimentos, and peas,
with mushrooms, tomatoes, and sausage galore,
with every last olive they had at the store.My pizza is sure to be one of a kind,
my pizza will leave other pizzas behind,
my pizza will be a delectable treat,
that all who love pizza are welcome to eat.The oven is hot, I believe it will take
a year and a half for my pizza to bake.
I can hardly wait til my pizza is done,
my wonderful pizza the size of the sun.
Pizza, pizza, pizza… most of us just can’t get enough of it and are forever searching for the ‘perfect pizza’. Well in Rome you don’t have to look too far. Whether you prefer Pizza al taglio (pictured above), Pizza Romana or Pizza Napoletana, you’ll be left spoiled for choice and wishing you had more stomach space to fill.
This is how it goes; for the pizza al taglio –
by the slice – you will be presented with trays of square pizzas with different toppings. You can ask for a piece either by indicating the size you want or how much you want to spend. You will be charged by weight and prices will vary according to ingredients, with prices listed per 100 grams or per kilo. The one I chose contained sliced courgettes and scamorza affumicata
(smoked scamorza) and the pizzaiolo
(man who makes pizza:)) was impressed when I guessed what type of cheese it was. That was a good foodie moment 🙂
Pizza Romana; The crust is as thin as it gets and crisp; a whole pizza will not leave you feeling stuffed. In fact you might want to fold it up and eat it as one big quarter slice if you’re in a hurry. (Don’t be in a hurry! It’s pizza:)) It is baked in a stone oven at hot temperatures. The pizzaiolo works quickly to open up a ball of dough with deft movements of his hands until it is paper thin. No rolling pins! He then dispenses the ingredients and slides your pizza in and out of the oven within a few minutes with a long paddle. It is like a dance, performed by a pizza chef.
Pizza Napoletana; This is the type of pizza, or the idea of a pizza, that most of us are more familiar with. The genuine Neapolitan pizza dough consists of wheat flour of type 0 or type 00 i.e. flour typically used to make bread. It has a thicker and fluffier crust that is crisp (but still malleable) and more filling.
“There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.” origin: Wikipedia
You can sometimes find the pizza Margherita extra listed as Margherita DOP meaning that marzano tomatoes are used on the pizza. These are rich plum tomatoes picked from the Campania region. The San Marzano tomato is now protected by tight rules, like many wines, cheeses and even Pizza Napoletana, obtaining the DOP (Denominazione d’Origine Protetta) label in 1996 from the European Union for the processed product. (link
If you’re in Rome or Naples and would like to experience the true taste of Italian pizza, this is the one to go for.