Lucca Pizza

A Taste of Tuscany: Recreating a Honeymoon Memory

The scent of sun-baked earth and ripe tomatoes still lingers in my memory, a fragrant echo of our Italian honeymoon. My husband and I embarked on a journey to Gombitelli, a quaint mountain town near Lucca, tracing the roots of his family. The winding roads, treacherous at times, led us to a place that felt both ancient and profoundly familiar. It was a place steeped in history, a hidden gem nestled amidst the Tuscan hills. As we navigated the narrow, rocky paths, the anticipation of discovering his family's heritage fueled our adventure. The breathtaking scenery of rolling hills, vineyards, and olive groves unfolded before us, a breathtaking canvas painted by nature itself.

The anticipation reached a fever pitch as we finally arrived at a small, unassuming house, a testament to generations past. An old man emerged, his face initially etched with suspicion, but quickly transforming into a broad, welcoming smile upon hearing the family name. It was as if time had stood still, preserving a legacy that transcended continents. The house, with its rustic charm, held a warmth that resonated deep within my soul. A sense of belonging washed over me as I stepped onto the grounds, surrounded by familiar flora – lemon trees, dogwoods, and fava beans mirroring the scenes from my husband's grandpa's California farm, a place that held a special place in his heart despite his Italian roots. The resemblance was striking, a testament to the enduring strength of family ties across generations and oceans.

The welcome we received was as warm as the Tuscan sun. A feast awaited us, a celebration of family and heritage, and at its heart was the pizza. It wasn't the thick, cheesy pizza I was used to; this was a revelation – a thin, crispy crust, a delicate base that allowed the flavors of the topping to truly shine. The combination was simple yet deeply satisfying: a robust tomato sauce infused with garlic and salty anchovies, complemented by the earthy olives and the freshness of mozzarella. It was a pizza that tasted of history, of family, and of Italy itself. The simplicity of the ingredients belied the depth of flavor; each bite was a journey through time and place, a testament to generations of culinary tradition.

Since that unforgettable evening, I've dedicated myself to recreating that pizza, striving to capture the essence of that magical moment. It’s more than just a recipe; it's a journey back to a place where family history unfolded before my eyes and where the true meaning of home is not about location, but about connection and belonging. The experience transcends simple ingredients and becomes a window to the rich tapestry of Italian heritage, creating an intimate connection to my husband's roots. It's a tangible reminder that some of life's most cherished memories are interwoven with the simplest of pleasures – good food, good company, and the shared experience of belonging to something far greater than ourselves.

The process of making this pizza, from carefully rolling out the dough to the precise baking time, is a meditative act, a way to reconnect with the memories and the emotions associated with it. It's a testament to the power of food to transport us, to evoke memories, and to create new ones. Each time I make it, I feel the warmth of the Tuscan sun on my skin, the scent of the olive groves in my nostrils, and the deep satisfaction of sharing a taste of history with my loved ones. It's not just a meal; it's a story, a legacy, and a taste of Italy, brought to our table with every single bite.

This recipe is not just a set of instructions; it's an invitation to create your own memories, to savor the simple pleasures of life, and to share a slice of Italy with those you cherish most. The crisp crust, the tangy tomatoes, the salty olives – these are but the building blocks of a story waiting to be told, a story filled with love, family, and the undeniable magic of a truly unforgettable honeymoon.

More than a meal, it is a testament to the power of culinary traditions to bring people together and to preserve the stories of generations past. So, gather your ingredients, roll out your dough, and allow the flavors to transport you to the heart of Tuscany. Let the aromas of garlic, tomatoes, and olives fill your kitchen, creating a sensory experience that connects you to the rich tapestry of Italian culture and family heritage. It's more than just pizza; it's a piece of history served on a plate.

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Step-by-step

• Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F.
• Set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
• In a bowl, mix together the tomatoes, olives, anchovies, and garlic and set aside.
• Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
• Sprinkle a wooden peel with the dusting mixture.
• Roll out the dough into a round 14 to 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round. Brush the surface of the dough with oil, flatten the edge, then dock the surface.
• Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
• Mound the mozzarella in the center of the dough and use your fingertips to spread it out evenly over the surface, leaving a 3/4-inch border. Drizzle more oil over the top.
• Slide the pizza onto the top stone. Bake for 4 minutes.
• Lift the pizza onto the peel, remove it from the oven, and scatter the tomato mixture over the top.
• Rotate the pizza 180 degrees and transfer it to the bottom stone. Bake for 5 minutes, until the bottom is browned and crisp and the top is golden brown.
• If you would like the top of the pizza darker, transfer it to the top stone for 30 seconds.
• Transfer the pizza to a cutting board and cut into 6 wedges. Scatter the basil over the top and finish with a dusting of oregano and a drizzle of oil.