Need to know how to make a genuine Italian pizza? The absolute best method 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 quickly, your next best option is to take a look at this dish from the Walks of Italy crew.
The most vital part is getting the Italian pizza dough right! More than simply the base of the pizza, the dough is what provides the pizza its texture, holds together the flavors, and-- if done right can make you seem like you have actually been transported 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 constantly synonymous. In reality, pizza wasn't even created until the 19th century, when it began as a junk food on the streets of Naples. In the start (and, we 'd argue, even today), the simpler the pizza, the much better: The traditional pizza napoletana was simply dough with a tomato sauce of Marzano tomatoes, oregano or basil, a little garlic, salt, and olive oil. (for all you need to understand about selecting the best olive oil, examine out our post.) It's another pizza from Naples, though, that has the neatest pedigree. When Queen Margherita pertained to go to Naples in 1889, she was charmed by a regional pizza baker who had made, in her honor, a pizza with the colors of the brand-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 very local, therefore are Italian pizzas. (Although any real Italian pizza needs to always be cooked in a wood-fired oven; in truth, a pizzeria without one can't even, legally, 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 authentic-- when it's made with fresh, regional components, especially any that are DOP (You can read a complete explanation of this fantastic little term in our blog site about Additional hints DOP foods). We're not talking the microwaved dough and synthetic cheese that you see now both in Italy and abroad, however something entirely different.
The very best method to try it, short of going to an authentic pizzeria with terrific ingredients and a wood-fired oven? Make it in the house!