The initial idea for this post was actually making the pizza itself, but it got me wondering about the fast growing and internationally welcomed concept of pizzerias. We can see well around us the growth pizza parlor concepts many of them replicate the Italian authentic pizzerias.
A traditional pizzeria should have the wood-fired oven, its mere existence in the place gives the feeling of security, that the owners know what they are doing. A perfect example in Kuwait is Pizza Rustica located in Avenues. Not only is their food amazing, the feeling of the space is just right. The colors, the flashy display of the wood fired ovens is just perfect.
In Lebanon, La Piazza has been popular for many years due to its consistency and good quality food. Their simple design that replicates the old Italian houses was a hit, I specially adore their hung clothes and beautiful windows. Napoletana opened a few years back with a similar concept, both use wooden chairs and tables that are not elaborately designed. The big hit recently was Margherita open in Gemayze . The photos will speak for themselves.
A post about restaurants cannot be complete without some food photos and recipes to accompany. And since I have a passion for everything food, I will share my pizza experience last night, the dough recipe is taken from the Betty Crocker’s book. (I know, I should have at least looked it up in some Italian reference).
Making a Pizza
– 2-1/4 tsp. yeast
– 1 cup very warm water
– 1 tsp. salt
– 1 tsp. sugar
– 2 Tbsp. olive oil
– 2 1/2 cups of flour
Mix yeast in warm water and add all remaining ingredients, stirring with a wooden spoon. When flour is mixed in, lightly knead the dough for 8 min till its really smooth and springy. Set aside to rest about 30 min minutes in a greased bowl or on a greased baking sheet. Before adding the toppings I put the dough 3-4 minutes in the oven to avoid a drenched thin crust, that way I can go as thin as i like. Take the crusts out, add your favorite pizza toppings. Bake in a 425 degree F oven for 10 minutes. Let cool for a couple of minutes before slicing. To avoid damaging your baking sheet, remove pizza to a large cutting surface.
For this specific pizza I used Turkey slices as the "protein", all the remaining items are in the "ingredient" photo.
Hope you enjoy it!
P.S. In the last photo you can see my dining table, since we care about furniture and design, I will indicate that it is Minotti, Van Dyck. You can find it in Kuwait at Design Circle in Tilal Mall Shoueikh.
www.boubess.com (La Piazza, Napoletana)
www.alshaya.com (Pizza Rustica)