The most vital part is How to Make an Italian Pizza right! more than simply the bottom of the pizza, the dough is what provides the pizza its texture, holds along the flavors, and—if done right—can make you feel like you’ve been transported right back to Italy.
Just a bit about How to Make an Italian Pizza…
Even though it’s become the foremost popular Italian food abroad, pizza and italy didn’t weren’t continually synonymous . In fact, pizza wasn’t even invented until the nineteenth century, once it started out as a fast food on the streets of Naples. In the beginning (and, we’d argue, even today), the easier the pizza, the better: The classic pizza napoletana was simply dough with a tomato sauce of Marzano tomatoes, oregano or basil, a little garlic, salt, and oil.
Of course, Italian food is incredibly regional, and then are Italian pizzas. (Although any real Italian pizza should always be cooked in a wood-fired oven; after all, a pizzeria without one can’t even, legally, call itself a pizzeria!). That world-famous pizza in Naples is known as “pizza alta” (thick crust), while pizza in Rome is traditionally thin-crust and crisp.
Like the rest of Italian food, Italian pizza is best—and most authentic—when it’s made with fresh, native ingredients, particularly any that are DOP (You can scan a full explanation of this wonderful very little term in our blog concerning DOP foods). We’re not talking the microwaved dough and synthetic cheese that you simply see currently each in Italy and abroad, but one thing completely different.
The best way to strive it, in need of visiting an authentic pizzeria with nice ingredients and a wood-fired oven? make it at home!
What you need to make an Italian pizza:
- 800 mL of warm water
- 2.5 – 3 tablespoons (40 grams) of fresh yeast or 3 teaspoons (7-8 grams) of dried yeast.
- 7 tablespoons of extra virgin olive oil
- 2.5 teaspoons salt
- 3 teaspoons sugar
Note: In Italy, “00”, or “doppio zero,” flour is that the most highly-refined and finest-ground flour available. Not available where you’re (or too expensive?). An general-purpose flour should work even as well!
How to make your pizza:
1. Sprinkle the yeast into a bowl with the warm water. We don’t mean hot,we don’t mean cold…we mean warm! That’s the type the yeast likes best. Stir till the yeast dissolves.
2. Place almost all of the flour on the table within the shape of a volcano. (Think Mt. Vesuvius… acceptable since Naples is that the king of all pizza cities!).
3. Pour the yeast-and-warm-water combine, along with the other ingredients, into the “crater” of the volcano.
4. Knead everything together for 10 to 15 minutes till the dough is smooth and elastic, keeping your surface floured.
5. Grease up a bowl with some oil and place the dough within. turn the dough around that the high is slightly oiled.
6. cover the bowl and place the dough aside to let it rest for at least four or five hours.
7. (Optional for people who want their pizza very authentic). Build a cross on top of the dough with a knife. an Old Italian tradition, this is often seen as some way of “blessing the bread.”
8. Heat up the oven to about 400°F, or about 200°C.
9. Dump the dough out of the bowl and back onto the floured surface. Punch it down, obtaining rid of any bubbles. (Note: Now’s the time to enlist a child with more energy than they understand what to try and do with!).
10. Divide the dough in 0.5 and let it rest for some minutes.
11. Roll each section into a 12-inch disc. Now’s your chance to choose how thick you want you your pizza to be! do you want it pizza alta (Neapolitan-style) or pizza bassa (Roman-style)? simply keep in mind, your crust will self-praise a little bit as it’s baked!
12. Transfer the dough onto an oiled pizza pan or baking sheet.
13. Add tomato sauce, if you want a pizza rossa (red pizza). Plenty of pizzas in italy are actually pizza bianca, while not tomato sauce, thus don’t feel like you’ve got to! Brush the sides of the crust with a little bit of vegetable oil.
14. Bake every pizza for about 10 minutes, then add cheese cheese (sliced or grated) on high, likewise as the other ingredients.
15. Let the pizzas bake until the crust is browned and also the cheese is melted. By lifting up the pizza to peek beneath, you’ll ensure the underside has browned, too.
16. Take away your pizzas from the oven and, for a real Italian bit, garnish with some basil leaves. And enjoy Your Pizza with Family or Friends!