Would like to know how to make a genuine Italian pizza? The absolute best method is to get an after-hours tutorial from the chefs at one of Rome's finest pizzerias. But if you aren't going to be in Rome at any time quickly, your next finest option is to take a look at this dish from the Walks of Italy crew.
The most important part is getting the Italian pizza dough right! More than simply the base of the pizza, the dough is what provides the pizza its texture, holds together the flavors, and-- if done right can make you seem like you've been transported right back to Italy.
Pizza Dough ven though it's ended up being the most popular Italian food abroad, pizza and Italy didn't weren't constantly synonymous. In reality, pizza wasn't even created until the 19th century, when it started as a junk food on the streets of Naples. In the start (and, we 'd argue, even today), the simpler the pizza, the much better: The traditional pizza napoletana was just dough with a Click for info tomato sauce of Marzano tomatoes, oregano or basil, a little garlic, salt, and olive oil. (for all you require to know about picking the best olive oil, examine out our post.) It's another pizza from Naples, though, that has the neatest pedigree. When Queen Margherita came to check out Naples in 1889, she was charmed by a local pizza baker who had made, in her honor, a pizza with the colors of the brand-new flag of the just-unified Italy-- red tomatoes, white mozzarella, and green basil. Yep, you thought it. It's now called the pizza margherita (or margarita, on some menus). Obviously, Italian food is very regional, therefore are Italian pizzas. (Although any real Italian pizza needs to always be prepared in a wood-fired oven; in fact, a pizzeria without one can't even, legally, call itself a pizzeria!). That world-famous pizza in Naples is understood as "pizza alta" (thick crust), while pizza in Rome is typically thin-crust and crisp. Like the rest of Italian food, Italian pizza is best-- and most genuine-- when it's made with fresh, local active ingredients, especially any that are DOP (You can check out a complete explanation of this terrific little term in our blog site about DOP foods). We're not talking the microwaved dough and synthetic cheese that you see now both in Italy and abroad, however something entirely different.
The finest method to try it, short of going to an authentic pizzeria with excellent ingredients and a wood-fired oven? Make it at home!