After eight years examining the question of various bureaucratic levels and objections on the part of interested large groups all pizzerias, wishing to produce and enjoy the best authentic Neapolitan pizza, you need to adapt and to register in the exercising control office - Mediterranean Institute for certification of agricultural and food production. In accordance with that prescribed in production requirements in order to be able to bear the CE marking of STG, the treat must be made a certain way. This is done with tomatoes, Buffalo mozzarella DOP (protected designation of origin) or mozzarella STG, pure olive oil and oregano, the diameter should not to exceed 35 cm, the rim around the edges is 1 to 2 cm long and generally, it must also be 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.
In Italy, there are so many good chefs who can even rotate the dough in the air for record times to roll it out. Each of you can do it in a simple way with a rolling pin. It is certainly not the professional version, but it works.
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 one of the first discovered recipes for this treat, protected by law, the dough must not be thick before it is put in the oven. For baking, 2-3 minutes at a temperature of 485 degrees in a special wood oven are required. The Italians are praised with their performances in the kitchen and take pride in that fact.
Some people add something of their own choosing to the recipes, you can add a sausage or some seafood, but do it before baking. If you add prosciutto, then do it once the treat is ready. Fresh mushrooms are also good when browned, and raw.
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.
In Italy, there are so many good chefs who can even rotate the dough in the air for record times to roll it out. Each of you can do it in a simple way with a rolling pin. It is certainly not the professional version, but it works.
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 one of the first discovered recipes for this treat, protected by law, the dough must not be thick before it is put in the oven. For baking, 2-3 minutes at a temperature of 485 degrees in a special wood oven are required. The Italians are praised with their performances in the kitchen and take pride in that fact.
Some people add something of their own choosing to the recipes, you can add a sausage or some seafood, but do it before baking. If you add prosciutto, then do it once the treat is ready. Fresh mushrooms are also good when browned, and raw.
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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