Want to understand how to make a real Italian pizza? The 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 any time quickly, your next best option is to examine out this dish from the Walks of Italy crew.
The most vital 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 always synonymous. In reality, pizza wasn't even developed up until the 19th century, when it started as a junk food on the streets of Naples. In the beginning (and, we 'd argue, even today), the easier the pizza, the better: The timeless pizza napoletana was just dough with a tomato sauce of Marzano tomatoes, oregano or basil, a little garlic, salt, and olive oil. (for all you require to know about choosing the finest olive oil, have a look at our post.) It's another pizza from Naples, however, that has the neatest pedigree. When Queen Margherita concerned check out Naples in 1889, she was charmed by a local pizza baker who had actually made, in her honor, a pizza with the colors of the 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). Of course, Italian food is extremely regional, and so are Italian pizzas. (Although any genuine Italian pizza ought to constantly be cooked 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 referred to as "pizza alta" (thick crust), while pizza in Rome is traditionally thin-crust and crisp. Like the rest of Italian food, Italian pizza is best-- and most authentic-- when it's made with fresh, local ingredients, especially any that are DOP (You can check out a full description of this fantastic little term in our blog about DOP foods). We're not talking the microwaved dough and artificial cheese that you see now both in Italy and abroad, but something totally various.
The very best way to try it, short of going to a Check over here genuine pizzeria with great components and a wood-fired oven? Make it in the house!