Italian recipes. Real Italian pizza

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This: Italian recipes. Real Italian pizza

There is probably no better Italian word for pizza in the world, and pizza is undoubtedly our national dish. I personally never met a compatriot who would not like a pizza. I mean - a real Italian pizza. I say "real Italian", since this dish was spread all over the world, and each country adapted its recipe according to its needs and tastes.
But now let's go back to the past and look at how, where and why the legendary pizza appeared. It is often said that the pizza appeared a long time ago, even before the Etrs and the Roman Empire. Even with the help of similar ingredients, the ancient Egyptians made similar bread to the pizza soup. However, in my opinion, we can speak about an Italian pizza from the moment when tomatoes are used for its production.
It is believed that the pizza had expanded in the 18th century in Naples' neighborhood, where locally indigent people began to use tomato purée (pommarola) in a roasted dish. Because this dish was tasty and almost costing nothing, it quickly spread throughout Italy.
Of course, the Neapolitans are extremely proud of pizza and try to preserve its original recipe in every way. Sometimes it resembles a holy ritual with a lot of rules! The most stringent pizza bakeries in the Neapolitan claim that there are only two traditional pizza types - Marinara and Margherita. Everything else is falsehood. It is true that Florence can also find pizzerias such as Caffé Italiano, where you can taste just three different pizzas - Marinara, Margherita and Napoletana. Well, if you ask for pounding chicken or mayonnaise on a pizza, you'll be simply pushed out.
Marinara – pati seniausia picos rūšis, kurią sudaro tik picos padas, pomidorų tyrė, česnakas ir raudonėlis, dažnai gąsdina turistus. Ne kartą mačiau juos sutrikusiais veidais ir klausimu, ar tik picos kepėjas nieko nepamiršo. Tačiau galiu užtikrinti, kad pica Marinara yra puiki, o jos skonis atskleidžia tikrąją itališką picą ir jos istoriją. Beje, vardą pica gavo iš neapoliečių žvejų, kurie po naktinės žvejybos grįžę į uostą valgydavo šią picą.
The most well known in the world is Pizza Margherita, made from pizza pads, tomato purée, mozzarella cheese and basil leaves. According to the legend, one pizza baker from Naples made this pizza to Italian Queen Margherita di Savoia. The three ingredients of this pizza were supposed to replicate the colors of the Italian flag - green, white and red.
Pico Napoletana can be considered the third traditional type of pizza, which appeared somewhat later. Its main ingredients are the same as Margherita, but anchovies and capers are additionally added.
In the 20th century, every region in the region used pizzas exclusively for its typical ingredients - Capricciosa, Quattro Stagioni, Quattro Formaggi and many others. Do not be surprised if you come to the pizza restaurant, which offers up to 100 basement pizzas.
And finally, if you look for good Neapolitan pizza in Florence, you can safely travel to Caffé Italiano (just do not panic!) Or Pizzaman (they have a pizza baker's school). If you want to taste Sicilian pizza (its thigh is much thinner and crisper), go to Finisterrae. Well, a typical Tascanian pizza boils I Ghibellini or Antica Porta.
And while baking a delicious pizza is not as easy as it may seem, learning and trying is always worth it. So you can try the Pizza Napoletana recipe. Pizza can be served with cold beer or red wine (in no way white).

IGRIDIENTS:

600ml wather
6 spoon oil
2 spoon sugar
20 grams(gr) salt
20gr beer yeast
1 kg flour

IDAR:
800 ml Tomato purée
800 grams Mozzarella cheese
24 Salted capers
16 Oil anchovy file
4 Tablespoons of olive oil
salt

PREPARATION:
Dough:

• Pour the flour into a bowl and form a pit in the middle.
• In a glass of water, dissolve yeast and sugar, and mix thoroughly in flour.
• In another glass with lukewarm water, dissolve salt, add oil, stir and add to the flour.
• Slowly mix the flour with water, pour the rest of the water, pour the dough by hand. If you get some liquid, add some flour.
• Form the dough ball, place in a clean bowl, cover with clean cloth and leave for an hour.

Pizza:

• From the raised dough, form 4 pizzas with a width of 30 cm.
• In a bowl, mix tomato puree, olive oil, oregano and some salt. Do not shake, because capers and anchovies are cheesy.
• Spread the resulting puree on the pizza pad, slice the chopped mozzarella cheese, anchovies and capers.
• Bake for 15 minutes. In an oven heated to 250 ° C.

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