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Pizza Margherita or Margherita pizza[ 1 ] is a typical Neapolitan pizza, roundish in shape with a raised edge (the cornicione) and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil. [ 2 ][ 3 ] The dough is made by mixing water, salt, and yeast (either ...
The Popular Legend. As the story goes, Pizza Margherita was invented in 1889 by a pizzaiolo named Raffaele Esposito at Pizzeria Brandi to impress Queen Margherita and King Umberto I visiting Naples. Esposito presented three pizzas, and the Queen favored a version with tomatoes, mozzarella and basil — naming it Margherita in her honor.
Dec 14, 2021 · Pizza Margherita: Origins. Modern pizza can be traced to Naples in the early 19 th century, its story really dates to the flatbreads of the ancient Etruscans who settled in Italy in the 8 th Century BC. From archeological remains, we know that they made a sort of thick dough from ground grains, which was baked beneath hot ashes and then topped ...
- Pizza Napoletana. Naples shared its love of pizza and dry pasta with the world, but something got lost in translation. Rather than eat pasta al dente and pizza soft, the Neapolitan way, foreigners learned to do the opposite.
- Pizza al Taglio. Roman-style pizza al taglio ("by the cut") is baked in sheet pans and sold by the slice, hence the alternative names pizza in teglia ("pizza in the pan") and pizza al trancio ("pizza by the slice").
- Pizza Siciliana. In the United States, "Sicilian" is sometimes synonymous with "square," the shape of the pan pizzas prepared by Sicilian immigrants and their descendants in Boston, Providence, New York, and Detroit.
- Pizza Gourmet. "Gourmet" is a broad label for a new ethos lifting pizza to the standards of haute cuisine. The two gentlemen of Verona — Simone Padoan of I Tigli and Renato Bosco of Saporè — construct their pizzas bit by bit, as a Michelin-starred chef would a dish.
The final secret to an impeccable Italian pizza is the cooking method. Traditional pizzas are cooked in a blazing hot wood-fired oven, with temperatures soaring above 800 degrees Fahrenheit. This intense heat cooks the pizza quickly, often in less than two minutes, creating a beautiful char on the crust without overcooking the toppings.
Apr 20, 2020 · In 1600 we get to the real beginning of modern pizza. Bread dough baked in wood-fired ovens, seasoned with garlic, lard and coarse salt—or, in the “richer” version, with caciocavallo cheese and basil. With the discovery of the Americas, the tomato arrived in Italy and everything took on a different flavor.
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Jan 28, 2024 · Here’s a simple recipe to guide you: 1. Prepare the Dough: Mix flour, yeast, water, salt, and olive oil to form a smooth, elastic dough. Let it rise until doubled in size. 2. Make the Tomato Sauce: Simmer fresh tomatoes, garlic, basil, oregano, and olive oil until a thick, flavorful sauce is achieved. 3.
