Pizza is one of those dishes that cannot be absent from Summer afternoon gatherings. Let’s discover interesting about the story of pizza.
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You must remember the hit movie “Eat, Pray & Love”in which the main character travels to Naples, the world’s most famous pizza place. The shot of actress Julia Roberts devouring the pizza at L’Antica Pizzeria Da Michele must have made food lovers “salivate”!
In 1905, pizzaiuolo (pizza maker, also known as pizzaioli) Gennaro Lombardi was thirteen years old. That’s when he opened his first pizza delivery shop at 53 1/2 Spring Street, Little Italy in New York..Few expected it would turn out to be the starting point of the pizza journey around the world. The two most popular pizzas are the pizza Napoletana (from Napoli) and the modern pizza, a variant of the pizza Napoletana, combined with the Italian Queen, the Margherita pizza.
It is said that the pizza originated from the Greeks – masters of baking artistry, who baked pieces of flour in hot stone 1000 years ago. However, it was the Italians who perfected the recipe. When Queen Margherita Teresa Giovanni, wife of King Umberto I of Italy, arrived in Napoli in 1889, they prepared for her a special pizza resembling the colors of the Italian flag including red (tomato), white (mozzarellafior di latte) and green (basil). Pizza Margherita has since then become the typical pizza of Napoli, following the footprints of migrants to the United States in the early 20thcentury.
If you observe, you’ll notice that most Italian chefs start learning baking, rice cooking and pizza making right in their family kitchens. They maintain and promote their grandmothers’ and mothers’ traditional recipes long before bringing these recipes around the world. Therefore, Italian chefs are famous for being artisan chefs since their dishes are always full of regional flavors.
Italian traditional pizza is handmade from the moment of flour mixing to flatting the pizza for baking. They do not use flour rollers because this break bubbles in the dough and harden the pizza after baked. Italian artisan pizza is not usually perfectly round because shape is a secondary factor. The professional pizzaioli usually rotates the pizza in the air, which is known aspizzaioli acrobatici. The Italian also have the no-knead method for making pizza crust. They thoroughly mix the dough with yeast, then thoroughly brew the dough to make gluten fibers in the mixture (which is usually done by kneading).
Pizza recipe is very simple; therefore, what decides the quality of the pizza is the ingredients and how it’s made. . Ingredients that take a long time to bake such as cheese, bacon, salami… are baked together with the dough. Fast-cooking ingredients such as eggs, squid and shrimp can be added halfway. If adding these ingredients too early, they will be hardened, the eggs dried and seafood chewy. Raw ingredients such as vegetables, basil, tomato and rocket are added last.
Pizza seems to be a simple dish, but in fact it is extremely complicated and diverse, with thousands of different types of processing: pizzaret (a kind of muffin), pizza-bagel, sweet pizza.
This summer, why don’t you try creating your own pizza when inviting friends to your home?