After nearly a decade of examination of various documents and facts, even objections from major global associations, many pizzerias, wanting to bake and use the name "authentic Neapolitan pizza", must meet a number of important terms and conditions and to meet the registration needs of the relevant supervisory authority. This is the Mediterranean food production and agriculture Institute. According to the new conditions that have been adopted, in order to be able to carry and use for the name of STG, the pie should be made with tomatoes, Buffalo, or special Italian mozzarella, refined olive oil and oregano, its diameter is larger than 13 inches, the rim around edges that are as high as 1 to 2 cm and generally is also soft and stretchable!
The genuine pizzas first appeared in the 18th century. In the 19th century in southern Italy there was a growing new craft-job in the making of these culinary delights, as every citizen of Naples loved the pies. It took this profession 100 years to spread throughout the world and conquer it.
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 perfect option for baking is in a stone oven. You can install one in the yard, but until then- you can rely on the oven in the house. For the perfect baked result at home, it is better to hook up with the so-called "pizza stone". This is a special stone pad that evenly distributes heat and is ideal for baking in the electric oven.
According to the rules for the preparation of the classic recipe, regulated by law, it must not be thicker than 3 mm in its raw state. Baking happens within 60-90 seconds, at a temperature of 485 degrees C in an oven with a fire made of oak logs. You should be aware that if there are culinary virtuosos, leading among them are Italians!
Some people add ingredients to their own taste on these pies, where they can put different sausages or fish products, but aim to add them only after baking. If you'll add prosciutto, it is also added immediately before consumption begins. An excellent option for such an additive are the mushrooms, both raw and marinated.
People fall into the categories of gourmet chefs and connoisseurs who want to try everything possible. The true power of cooking is clearly visible in the constant innovation and search for new methods of creating a special meal. In Italian cuisine, there's a place for everything!
The genuine pizzas first appeared in the 18th century. In the 19th century in southern Italy there was a growing new craft-job in the making of these culinary delights, as every citizen of Naples loved the pies. It took this profession 100 years to spread throughout the world and conquer it.
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 perfect option for baking is in a stone oven. You can install one in the yard, but until then- you can rely on the oven in the house. For the perfect baked result at home, it is better to hook up with the so-called "pizza stone". This is a special stone pad that evenly distributes heat and is ideal for baking in the electric oven.
According to the rules for the preparation of the classic recipe, regulated by law, it must not be thicker than 3 mm in its raw state. Baking happens within 60-90 seconds, at a temperature of 485 degrees C in an oven with a fire made of oak logs. You should be aware that if there are culinary virtuosos, leading among them are Italians!
Some people add ingredients to their own taste on these pies, where they can put different sausages or fish products, but aim to add them only after baking. If you'll add prosciutto, it is also added immediately before consumption begins. An excellent option for such an additive are the mushrooms, both raw and marinated.
People fall into the categories of gourmet chefs and connoisseurs who want to try everything possible. The true power of cooking is clearly visible in the constant innovation and search for new methods of creating a special meal. In Italian cuisine, there's a place for everything!
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