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 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 flour is the main trick to each of these. The flour is specific and different from what many other pies use, in many places it is known under the name semolina of durum wheat, but in its birth place, it is also known as the " Caputo Tipo 00 ". This type of flour is finely ground in special Mills, which ensures that after baking the dough rises only up to a certain point that is perfect for making superb pizzas, which restaurants in Toronto, ON can be proud of offering.
In Italy, there are traditional masters who can rotate the dough in the air for half an hour, and these results require serious experience. You can also try having this done with a rolling pin, which non-professionals will love. Is not the best alternative, 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 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!
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.
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 flour is the main trick to each of these. The flour is specific and different from what many other pies use, in many places it is known under the name semolina of durum wheat, but in its birth place, it is also known as the " Caputo Tipo 00 ". This type of flour is finely ground in special Mills, which ensures that after baking the dough rises only up to a certain point that is perfect for making superb pizzas, which restaurants in Toronto, ON can be proud of offering.
In Italy, there are traditional masters who can rotate the dough in the air for half an hour, and these results require serious experience. You can also try having this done with a rolling pin, which non-professionals will love. Is not the best alternative, 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 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!
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.
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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