The All American Meal! Pizza originated in Neapolitan cuisine and there are still rules as to what could go on the pizza. But over the years with immigration between so many countires, Pizza has become not just a ‘typical’ American but a global food.

    Americans eat approximately 100 acres of pizza EACH DAY, or about 350 slices per second.
    There are approximately 69,000 pizzerias in the United States. Approximately 3 BILLION pizzas are sold in the U.S. each year.
    93% of Americans eat AT LEAST one pizza per month

And that makes sense. It is handy, can be made with any number of different types of toppings, and is fairly easy to put together – if you don’t make your own dough. But where is the fun in that??

        Amoeba Pizza!!!

Well, it ain’t pretty. I need some ’rounding’ lessons. But it was good. Just a few important toppings. Home made Sauce. Mozzarella Cheese. Black Olives. Canadian Bacon. Caramelized Onions. Fresh ‘Shrooms. But not all on the same pizza.

The dough is from Peter Reinhart’s Bread Baker’s Apprentice and is so easy to work with (Unless you are me!). It is a one day dough. Great elasticity. And it has great taste. I only made 1/2 of the dough and that gave me two medium sized pizzas.

      (Like I said, ’rounding’ lessons!)

I had just a little trouble getting the first pizza off the peel, one small piece stuck to the peel, thus the little ‘leg’ on the pizza. After the peel was a little more ‘seasoned’ the pizza came off much easier. Okay, I’ll work on it. But I really don’t mind the shape. It IS the taste that counts after all.

I know Kayte has made the pizza. Somewhere along the way the other Breadies in the Slow and Steady BBA Group – Nancy, Cathy, Leslie, Melissa, Jessica, Sarah, and Di – will catch up. Longing to see how their Pizza turns out.

BTW The pizza wasn’t round BEFORE it went into the oven…..