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Pizza started off in Greece, where it was served as a flatbread brushed with olive oil and sprinkled with spices, a lot like the focaccia bread we eat today. izza, just saying the Pwon:l makes me hunâ€" , gry. It is one of the most popular foods in the warld. carrying cylindrical copper tubs filled with pizzas. They were kept hot by the charâ€" coal stored in the false botâ€" toms of the tubs. It made its way to Italy in the 18th century. It was a food eaten primarily by the poor in Naples. Street venâ€" dors would walk the streets It was revolutionized in I think the part that scares _ has been lightly ciled. 1889 when Queen Margheriâ€" pgople most about.making A good temperature to ta took a liking to this peasâ€" _ Pizza from scratch is the cook your pizza is 425 ant food. She invited a pizza _ Pizza dough. Don‘t let the degrees, any higher and it maker, Rafelle Esposito to yeast scare you. will burn. her royal palace to make her Start with one cup of I hope you enjoy the wonâ€" a pizza. water in a small saucepan.. derful world of pizza this He made her a pizza Add one tablespoon of week, no matter how you get topped with tomatoes, basil _ honey. Let this get very warm _ there. Happy cooking. and mozzarella (the colours _ But notboiling. of the Italian flag). To this day In a large bowl, add one Grilled Pizza this pizza is called pizza tablespoon of dry yeast. Pour Margherita. the hot water over the yeast 1 pizza dough recipe or a North America has an and wait until it starts to store bought dough, thawed obsession with this food. I‘ve _ foam up. Once you see the and allowed to rise lost count of how many years _ foam, you know your pizza olive oil in a row pizza was named dough will have the incenâ€" Tha maermnaniler fand tive to rise. â€" It was revolutionized in 1889 when Queen Margheriâ€" ta took a liking to this peasâ€" ant food. She invited a pizza maker, Rafelle Esposito to her royal palace to make her North America has an obsession with this food. I‘ve lost count of how many years in a row pizza was named the most popular food. It has been our Friday night special forever. 1 make one for the kids, pepperoni and cheese, and one for my husband and myself. Ours is never the same because I always find ways to change it up. If you have contemplated making your own pizza but chickened out every time, let me reassure you that you can do it. 1 know, it‘s so easy just to pick up the telephone and call your favourite pizza place, but I hope I can proâ€" Making pizza is not that hard to do that WoOrk for y;:u â€" fg‘ call Paul at: 519.573.3002 3 vail i uui ui. J 2. F V C Oe _ o v C CALL NOW! *~~â€"< ANp wet®" Low Rate Mortgages .« (24/7 Service Available) vide a few tips just in case you decide to make your To the water add one and a half tablespoons of olive oil and oneâ€"half teaspoon of salt, whisk this together a bit. Start adding flour to the water until it is no longer sticky. I like to use a mixture of white and whole wheat. Now you need to knead the dough. This is done with the heel of your hand, just pushing down the dough then folding it over. Do this for a few minutes at least. Now it needs to rise. In a large bowl, pour about a tablespoon of olive oil. Place your dough in the bow! and turn it to make sure it has a nice light coating of oil. Cover the bow! with saran wrap or a clean dish towel. Turn your oven on to 200 When it reaches this temâ€" perature, turn it off. After a few minutes, place the bowl in the oven. In one hour, you will have enough pizza dough for two pizzas. What you decide to decoâ€" rate your pizza with is entireâ€" ly up to you. Let your taste buds guide you. Bake the pizza on a pan or stone that has been lightly oiled. I hope you enjoy the wonâ€" derful world of pizza this week, no matter how you get there. Happy cooking. SER & VIC Divide the dough in two. Roll out the pizza, on the thicker side. & Prepare all of the ingrediâ€" ents and have them on hand on a tray. Preheat your barbecue. When it is hot, rub the grill down with paper towel coatâ€" ed in vegetable oil. Place the pizza dough on the hot grill for about five minutes, lightly brushing the top with olive oil. Turn after you see it has risen a little. Brush this side with olive oil and begin to add the ingredients, starting with the pesto, followed by the garlic, sunâ€"dried tomatoes, basil and mozzarella. Turn the BBQ down a litâ€" tle bit and remove the pizza from the grill when the cheese has melted. Enjoy. 1 bunch of fresh basil (you might not need it all} 2 tablespoons of pesto 2 tablespoons of sunâ€"dried tomatoes, reâ€"hydrated if they are dry fresh mozzarella or bocconcini, thinly sliced 1 tablespoon roasted garlic GIC/RRSP /RRIF ‘A yeer 4.75% Member of the Deposit insurance Corporation of Ontari® www .dico.com Kitchener: 519.742.3500 EDUEG Waterloo: 519.772.3050 ap tirie}] WATERLOO CHRONICLE + Wednesday, June 27, 2007 * 13 EDUCATION tRERTT bhi88