Desire to know how to make a genuine Italian pizza? The best way is to get an after-hours tutorial from the chefs at one of Rome's finest pizzerias. But if you aren't going to remain in Rome at any time soon, your next best alternative is to inspect out this recipe from the Walks of Italy crew.
The most vital part is getting the Italian pizza dough right! More than just the base of the pizza, the dough is what gives the pizza its texture, holds together the tastes, and-- if done right can make you seem like you've been carried 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 associated. In fact, 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 Discover more here basil, a little garlic, salt, and olive oil. (for all you require to know about picking the finest olive oil, check out our post.) It's another pizza from Naples, however, that has the neatest pedigree. When Queen Margherita came to 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 guessed it. It's now called the pizza margherita (or margarita, on some menus). Naturally, Italian food is extremely local, and so are Italian pizzas. (Although any genuine Italian pizza should always be prepared in a wood-fired oven; in fact, a pizzeria without one can't even, lawfully, call itself a pizzeria!). That world-famous pizza in Naples is referred to as "pizza alta" (thick crust), while pizza in Rome is typically thin-crust and crisp. Like the rest of Italian food, Italian pizza is best-- and most genuine-- when it's made with fresh, local components, especially any that are DOP (You can read a complete description of this wonderful little term in our blog site 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 genuine pizzeria with great components and a wood-fired oven? Make it in the house!