From paved roads and indoor plumbing to the violin, Italy has been at the forefront of inventing things that have helped civilization. There is one invention, however, that may be more important than all the others combined, at least if you believe serious food lovers. That is the authentic Neapolitan pizza, which has been responsible for the happiness of people everywhere from Melbourne, VIC to Toronto, ON.
There are as many different preferences as there are varieties of pizza. Some people swear by a thick crust that holds at least five toppings. Others like their pie Chicago deep-dish style. Many people also prefer simplicity and tradition.
Eating cheese and herbs on top of a crust is as old as civilization itself. The ancient Greeks did it. The Romans even added some honey to the mix. However, it was only after tomatoes, a New World food, reached Europe and became easily available that the pizza was invented. It started out as a food for poor people and originated in the working-class neighborhoods of Naples towards the end of the 19th century.
Making Italy's favorite food specialty is serious business. There is even an organization that tries to protect the traditional way of doing things. The AVPN is the True Neapolitan Pizza Association and is based in Naples. It has strict regulations on exactly how a pie may be created to still be recognized as Naples-style. Its branch in the Americas is called the VPN.
The regulations for the crust specify everything from what it may contain to how thick it should be. Only certain types of flour are allowed and dry yeast is a no-no. While kneading the dough by hand is the traditional way to do it, using a mixer set at a low speed is acceptable too.
The base must be formed completely by hand. Using a rolling pin is not allowed. This can be hard work, since the base cannot be thicker than 3 mm. It's usually not very big either, so that the pie will be perfect for one person. Cooking it requires a maximum of 90 seconds in a hot wood-fired oven, so that it's crispy. The AVPN even specifies the type of wood that can be used in the oven.
For the toppings, things need to be kept simple, with tomatoes and fresh basil, buffalo mozzarella and a drizzle of olive oil. This is of course the classic Margherita pizza and if you really want it to be the real thing, be sure to use cheese that comes from Campania and that the tomatoes are of an approved variety. Another version consists of tomatoes with garlic, oregano and the compulsory bit of olive oil. This is known as the marinara.
Because the toppings form a type of soup once the pie is cooked, they can make the crust soggy. This is why the pie isn't sliced before serving. If you really want to eat it with your hands, it can be folded in paper. Otherwise, simply use a knife and fork. Finally, check that your pizzeria is an AVPN or a VPN member and you'll know that what you're eating is the real thing.
There are as many different preferences as there are varieties of pizza. Some people swear by a thick crust that holds at least five toppings. Others like their pie Chicago deep-dish style. Many people also prefer simplicity and tradition.
Eating cheese and herbs on top of a crust is as old as civilization itself. The ancient Greeks did it. The Romans even added some honey to the mix. However, it was only after tomatoes, a New World food, reached Europe and became easily available that the pizza was invented. It started out as a food for poor people and originated in the working-class neighborhoods of Naples towards the end of the 19th century.
Making Italy's favorite food specialty is serious business. There is even an organization that tries to protect the traditional way of doing things. The AVPN is the True Neapolitan Pizza Association and is based in Naples. It has strict regulations on exactly how a pie may be created to still be recognized as Naples-style. Its branch in the Americas is called the VPN.
The regulations for the crust specify everything from what it may contain to how thick it should be. Only certain types of flour are allowed and dry yeast is a no-no. While kneading the dough by hand is the traditional way to do it, using a mixer set at a low speed is acceptable too.
The base must be formed completely by hand. Using a rolling pin is not allowed. This can be hard work, since the base cannot be thicker than 3 mm. It's usually not very big either, so that the pie will be perfect for one person. Cooking it requires a maximum of 90 seconds in a hot wood-fired oven, so that it's crispy. The AVPN even specifies the type of wood that can be used in the oven.
For the toppings, things need to be kept simple, with tomatoes and fresh basil, buffalo mozzarella and a drizzle of olive oil. This is of course the classic Margherita pizza and if you really want it to be the real thing, be sure to use cheese that comes from Campania and that the tomatoes are of an approved variety. Another version consists of tomatoes with garlic, oregano and the compulsory bit of olive oil. This is known as the marinara.
Because the toppings form a type of soup once the pie is cooked, they can make the crust soggy. This is why the pie isn't sliced before serving. If you really want to eat it with your hands, it can be folded in paper. Otherwise, simply use a knife and fork. Finally, check that your pizzeria is an AVPN or a VPN member and you'll know that what you're eating is the real thing.
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