Until I went to college in Chicago in the early 70’s where deep dish Pizzeria Uno was the thing I had only ever had my grandmother’s and mother’s pizza. Born in a remote mountainous region of Campania, Italy theirs was a less is more pizza almost identical to what Jenise describes.
When I announce an invitation for pizza I am invariably asked for topping choices and get very skeptical and wary looks when I say nothing other than tomatoes and cheese.
I use partially drained finely diced canned tomatoes to which I add a bit of grated garlic, a splooch of olive oil and a tiny pinch of dried oregano. A few drops of red wine vinegar to brighten up the tomatoes if needed. As Jenise notes, the tomatoes are the star so, piano, piano on the garlic and oregano and vinegar. I let that marry a short while during dough shaping. After spreading what most people think is not enough sauce I add a thin snow of pecorino ( most often used cheese in the village) and a quick drizzle of olive oil depending on consistency of sauce. Pecorino is salty but depending on tomatoes, taste for salt. A few bits of basil when it comes out of oven or if looking for something more substantial some hand fulls of arugula.
And NOW I’m hungry for pizza!!!!
