My Pizza Mast’ Nicola Recipe

The Pizza Mast’ Nicola stands as a venerable icon in the rich tapestry of Italian culinary tradition, tracing its origins back to the nascent days of pizza making. This pizza, one of the earliest forms of the now globally beloved dish, exemplifies the rustic simplicity and ingenuity of Italian cuisine. Comprised traditionally of olive oil, Pecorino Romano cheese, and basil, the Pizza Mast’ Nicola is a testament to the timeless beauty of minimalism in food. However, delving into its historical roots reveals an intriguing twist: originally, this pizza was not adorned with olive oil but was instead topped with lard, reflecting the culinary practices and ingredient availability of its time.

The evolution of the Pizza Mast’ Nicola from its lard-laden origins to the olive oil-enhanced version popular today is a narrative rich with cultural and gastronomic significance. In its original form, the use of lard as a topping was born out of necessity and practicality. Lard, being a common and accessible fat for many Italian households, provided a rich, flavorful base that complemented the sharpness of the Pecorino Romano and the freshness of the basil. This combination of ingredients, though simple, encapsulated the essence of Italian cooking: creating profoundly flavorful dishes from a few high-quality ingredients.

As culinary practices evolved and the availability of ingredients expanded, olive oil began to replace lard as the preferred fat for topping the Pizza Mast’ Nicola. Olive oil, with its distinctive taste and healthful properties, brought a new dimension of flavor to the pizza. It enhanced the herbal notes of the basil and melded seamlessly with the salty, tangy bite of the Pecorino Romano, creating a dish that was both nuanced and harmonious. This transition from lard to olive oil also mirrored broader shifts in dietary preferences and cooking techniques, reflecting a growing appreciation for the virtues of olive oil in Italian cuisine and beyond.

The modern incarnation of the Pizza Mast’ Nicola, featuring olive oil, is a celebration of the ingredients that have come to define Italian cooking. Olive oil, with its rich history and cultural significance, serves not only as a culinary ingredient but also as a symbol of the Mediterranean diet’s healthfulness and the rustic elegance of Italian food. Pecorino Romano, one of Italy’s oldest cheeses, adds a depth of flavor that is both ancient and immediate, its salty sharpness cutting through the richness of the olive oil and the brightness of the basil.

The basil, fresh and aromatic, introduces a burst of color and flavor that elevates the pizza from the realm of the ordinary into the extraordinary. Together, these ingredients create a pizza that is both a homage to the past and a representation of Italian culinary excellence in the present.

In crafting my version of the Pizza Mast’ Nicola, I am deeply conscious of the historical and cultural weight it carries. This pizza is not merely a combination of ingredients but a link to a past where food was a direct expression of one’s environment and resources. By selecting high-quality olive oil, aged Pecorino Romano, and fresh basil, I strive to honor the tradition of the Pizza Mast’ Nicola while also embracing the evolution of Italian cuisine.

The Pizza Mast’ Nicola, with its storied history and simple elegance, invites us to explore the origins of Italian pizza making and to appreciate the subtle artistry that transforms basic ingredients into a culinary masterpiece. It reminds us that great food often emerges from the most humble beginnings, evolving over time to reflect changes in taste, availability of ingredients, and cultural influences.

As we savor the Pizza Mast’ Nicola, we partake in a culinary tradition that spans centuries, connecting us to the generations of cooks who have shaped Italian cuisine. This pizza is a celebration of simplicity, a testament to the enduring appeal of Italian food, and a reminder of the power of culinary evolution to create dishes that are timeless, yet ever-evolving. Through the Pizza Mast’ Nicola, we experience the history, culture, and soul of Italy, one slice at a time.

Olive Oil, Pecorino Romano, and Basil Pizza

Recipe by DaveCourse: Lunch, DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

8

minutes

Calories

850

kcal

Pizza Mast’ Nicola, or Master Nicholas’s pizza, was one of the first Italian pizzas made. Instead of using olive oil, as it is now made, it was originally topped with lard. The dominant flavor of this pizza is the Pecorino Romano cheese with its intense sheep’s milk flavor, peppery overtones, and distinct saltiness. The lovely counterpoint to the cheese is the soft chewy crust and the herbal aroma of freshly torn basil leaves.

Ingredients

• For the Dough

• 1 portion (9.5 ounces) neapolitan pizza dough at room temperature

• Caputo flour for dusting

• For the Topping

• 2 tablespoons extra-virgin olive oil

• 1 / 4 cup freshly grated pecorino romano cheese

• 6 fresh basil leaves, torn into small pieces

Directions

• Position an oven rack in the upper third of the oven and place a baking stone on the rack. Preheat the oven to 500°F. Have ready a pizza peel.
• Remove the dough from the plastic bag, keeping the smooth top side facing up. Place it on a lightly floured work surface and lightly dust the dough with flour. Using your fingertips (but not your nails), press down on the dough to flatten it and push it outward into a larger circle. Flip the dough over and repeat on the other side, and then flip the dough back over. (You always want the smooth side up.)
• Thinking of the circle of dough as a clock face, make a fist with your left hand and place it firmly at the 9 o’clock position, about 1 inch in from the edge (this will keep the edge of the dough slightly thicker). Place your right hand at the 3 o’clock position, putting your thumb on top of the dough and your other fingers underneath. Lift the dough and stretch it a bit. Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges.
• Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking.
• To top the pizza: Brush the olive oil over the dough, leaving a 1-inch border. Evenly distribute the cheese over the oil.
• Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. (Work quickly to slide the pizza into the oven and close the door so the oven temperature doesn’t drop too much.)
• Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board. Scatter the basil evenly over the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately.