After fairly extensive research and consideration of different recipes, even objections from many world restaurants, pizzerias and establishments wishing to offer a product under the name "authentic Neapolitan pizza", some facts have been established. You need to meet a number of requirements and register at the correct Institute for certification of these food products. According to principles that are suggested to be able to use the trademark STG, your pizzas should have contents of tomatoes, Buffalo mozzarella or even another type of Italian mozzarella, Virgin olive oil and oregano. The diameter must not be larger than recorded in the recipe, the maximum height is 2 cm and must remain elastic and fluffy!
The popularity of this delight came about in the period between 1715 and 1725 in the 19th century. At that time, the first pizzerias appear in Naples and by the mid-20th century, they became a phenomenon which pertains only to this city. From the second half of the last century, the parlors offering this, were distributed everywhere in the world, including Toronto, ON.
The main product to make a genuine one is the flour. This is specially treated with a different composition than that used for other products, in many places, this type of product is known as "semolina of durum wheat", but in Naples, where it is really at home "Caputo Tipo 00". This flour is ground in a different way and that makes it one of the most subtle, which in turn ensures that after removing from the oven, it rises to a certain extent that is proven to be best for the perfect treat.
Traditional "pizzaioli" (masters of pizza) use a special technique with rotation of the dough in the air, to make it become even from all sides. You can try to do it evenly using a rolling pin. This is not so chic, but it does the job.
The best taste comes from pizzas baked in a wood-burning oven. These furnaces are now available and can be installed in any kitchen. For a well done pizza in ordinary conditions, it is better to use a secondary medium-stone for a pizza or a small stone tile, which distributes the heat better, so as to get amazing results.
According to the authentic recipe for the making of these pizzas, imposed by law, the dough must not be thicker than a quarter inch before baking. Baking is done in the space of two minutes at a temperature of 485 degrees in the oven. Italians are known for their love of cooking, and their virtuosity in many aspects of work in the kitchen!
Of course, anyone can add anything to their own taste, you can put different extra meats or eggs on, but some experimentation attempts can spoil the taste of the pizzas. If you add raw meat, it also put on before serving. Options for this could be a variety of vegetables.
There are two types of gourmet fanatics: those who practice it and those who consume it. Their real strength, however, is revealed when they continually discover new cooking styles and dishes that are assumed not to exist. Italian food is some of the best in the world.
The popularity of this delight came about in the period between 1715 and 1725 in the 19th century. At that time, the first pizzerias appear in Naples and by the mid-20th century, they became a phenomenon which pertains only to this city. From the second half of the last century, the parlors offering this, were distributed everywhere in the world, including Toronto, ON.
The main product to make a genuine one is the flour. This is specially treated with a different composition than that used for other products, in many places, this type of product is known as "semolina of durum wheat", but in Naples, where it is really at home "Caputo Tipo 00". This flour is ground in a different way and that makes it one of the most subtle, which in turn ensures that after removing from the oven, it rises to a certain extent that is proven to be best for the perfect treat.
Traditional "pizzaioli" (masters of pizza) use a special technique with rotation of the dough in the air, to make it become even from all sides. You can try to do it evenly using a rolling pin. This is not so chic, but it does the job.
The best taste comes from pizzas baked in a wood-burning oven. These furnaces are now available and can be installed in any kitchen. For a well done pizza in ordinary conditions, it is better to use a secondary medium-stone for a pizza or a small stone tile, which distributes the heat better, so as to get amazing results.
According to the authentic recipe for the making of these pizzas, imposed by law, the dough must not be thicker than a quarter inch before baking. Baking is done in the space of two minutes at a temperature of 485 degrees in the oven. Italians are known for their love of cooking, and their virtuosity in many aspects of work in the kitchen!
Of course, anyone can add anything to their own taste, you can put different extra meats or eggs on, but some experimentation attempts can spoil the taste of the pizzas. If you add raw meat, it also put on before serving. Options for this could be a variety of vegetables.
There are two types of gourmet fanatics: those who practice it and those who consume it. Their real strength, however, is revealed when they continually discover new cooking styles and dishes that are assumed not to exist. Italian food is some of the best in the world.
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