A lot of people may have seen companies that claim to serve authentic Neapolitan pizza. However it helps to be aware of what this means. There are certain things to look out for in order to be sure that what you are getting really is the real thing and that you get the true taste!
It is not known exactly when they were first made in Italy. What is known is that tomatoes were introduced from America around the seventeenth century. Soon enough people realised that this and other toppings could be placed on top of dough in order to make something relatively simple and inexpensive to eat.
The origin of this traditional dish has often been debated. It is generally thought that it began with the introduction of tomatoes from America around the seventeenth century. When it was first developed it was originally sold as street food for poorer people rather than as a delicacy.
However this is not necessarily a guarantee. There are certain elements that make sure you not only get an authentic pizza but also the best possible quality. On the basic level this involves avoiding any form of artificial yeast or ingredients that are not fresh or sourced from the local area. People who cook in this style also tend to avoid using machinery and usually the pizza will be made by hand.
One thing people often associate with this style of pizza is throwing and spinning the dough. While this looks impressive it does serve an important practical purpose. Throwing and flipping the dough makes it flatter and ensures that you have the best surface for the toppings.
Generally speaking the toppings will be fresh tomatoes, cheese and garlic. Some styles will add oregano or basil. The idea is that you get a smooth taste and texture rather than biting into a sauce with separate toppings, something that seems to happen with other styles of pizza. The amount of toppings has to be precise as well as the thickness of dough in order to meet trademark specifications.
In terms of the recipe the European Union is quite strict on this. The authentic recipe consists of dough that has been kneaded for twenty minutes, a two hour rising period and the single portion weighing between 80 to 250 grams. The dough needs to be 3 mm thick in the middle and 1 to 2 cm on the outside. Overall the diameter should not be more than 35 cm.
In simple terms you do not necessarily need to move to Napoli in order to find authentic Neapolitan pizza. However this is obviously where you can give yourself the best possible chance of finding the real deal. Look online to find out more about pizzerias in Napoli as well as more information on authentic Italian cuisine available in your local area.
It is not known exactly when they were first made in Italy. What is known is that tomatoes were introduced from America around the seventeenth century. Soon enough people realised that this and other toppings could be placed on top of dough in order to make something relatively simple and inexpensive to eat.
The origin of this traditional dish has often been debated. It is generally thought that it began with the introduction of tomatoes from America around the seventeenth century. When it was first developed it was originally sold as street food for poorer people rather than as a delicacy.
However this is not necessarily a guarantee. There are certain elements that make sure you not only get an authentic pizza but also the best possible quality. On the basic level this involves avoiding any form of artificial yeast or ingredients that are not fresh or sourced from the local area. People who cook in this style also tend to avoid using machinery and usually the pizza will be made by hand.
One thing people often associate with this style of pizza is throwing and spinning the dough. While this looks impressive it does serve an important practical purpose. Throwing and flipping the dough makes it flatter and ensures that you have the best surface for the toppings.
Generally speaking the toppings will be fresh tomatoes, cheese and garlic. Some styles will add oregano or basil. The idea is that you get a smooth taste and texture rather than biting into a sauce with separate toppings, something that seems to happen with other styles of pizza. The amount of toppings has to be precise as well as the thickness of dough in order to meet trademark specifications.
In terms of the recipe the European Union is quite strict on this. The authentic recipe consists of dough that has been kneaded for twenty minutes, a two hour rising period and the single portion weighing between 80 to 250 grams. The dough needs to be 3 mm thick in the middle and 1 to 2 cm on the outside. Overall the diameter should not be more than 35 cm.
In simple terms you do not necessarily need to move to Napoli in order to find authentic Neapolitan pizza. However this is obviously where you can give yourself the best possible chance of finding the real deal. Look online to find out more about pizzerias in Napoli as well as more information on authentic Italian cuisine available in your local area.
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