By Arline Bradley
Instead of eating to live, more and more people are seemingly living to eat. Food is not only a need, but also a want. People do not eat only when they are hungry, they eat for a lot of non hunger related reasons. People even go out of their way and really spend on their favorites such as hotdogs, fries, burgers, doughnuts and pizza.
Pizza is a form of oven baked bread with toppings of tomato sauce, cheese, and other toppings. It originated from Naples, Italy. There are lots of different varieties, but most people agree that an authentic neapolitan pizza is the best. Today this food has taken on many different appearances as they are topped with every possible ingredient like anchovies, pineapples and meat.
This is the original type of Italian pizza. It uses very simple ingredients such as basic dough, raw tomatoes, fresh basil, olive oil, and mozzarella cheese. It does not have any fancy toppings which makes it quite hard to perfect.
But, the neapolitan type does not care about all of these gimmicks. It is the most basic recipe from which all others have taken their roots from, yet this is the toughest to copy and reproduce. This type only uses the dough, some olive oil, fresh plump tomatoes, basil, water mozzarella cheese and ordinary salt.
First you will need the dough. There are many different versions that teach you how to create the dough, but this procedure is the one that Italians really do. For this, you will need sixteen grams of sea salt, one third liter of water, and less than a kilo of flour. First, you must dissolve the salt in water. Then, you add a part of the flour you are going to make before adding the yeast. Gradually, you will add remaining flour until everything has been consumed.
Kneading the dough to make an authentic dish will not require you to use rolling pins. Instead, you will have to patiently work on it using only two fingers on each hand. Knead for at least ten minutes, then cover it with a damp cloth and let it sit for two hours. After the time is up, you will have to divide the dough into smaller balls and let it rest for another six hours without refrigeration. Once the dough is finally ready, stretch it out to a round shape still by hand.
To make the sauce, process tomatoes, olive oil and basil under a processor. You can season it with salt and pepper. Then, ladle the sauce out evenly on the dough, leaving a one inch border around. Sprinkle with mozzarella cheese and more basil.
Use a pizza stone and preheat it at the highest possible temperature. Cook the food in four hundred degrees Celsius for about ninety seconds. You can also cook it until the dough has browned and the cheese on top has already melted.
An authentic taste does not take overnight to perfect. To get that Italian flavor, you may have to try and try again until you get it right. If, after many tries, you feel that you still have not got it right, do not despair. You can always buy flavorful ones at pizzerias in Toronto, ON and no one will be able to know any better.
Pizza is a form of oven baked bread with toppings of tomato sauce, cheese, and other toppings. It originated from Naples, Italy. There are lots of different varieties, but most people agree that an authentic neapolitan pizza is the best. Today this food has taken on many different appearances as they are topped with every possible ingredient like anchovies, pineapples and meat.
This is the original type of Italian pizza. It uses very simple ingredients such as basic dough, raw tomatoes, fresh basil, olive oil, and mozzarella cheese. It does not have any fancy toppings which makes it quite hard to perfect.
But, the neapolitan type does not care about all of these gimmicks. It is the most basic recipe from which all others have taken their roots from, yet this is the toughest to copy and reproduce. This type only uses the dough, some olive oil, fresh plump tomatoes, basil, water mozzarella cheese and ordinary salt.
First you will need the dough. There are many different versions that teach you how to create the dough, but this procedure is the one that Italians really do. For this, you will need sixteen grams of sea salt, one third liter of water, and less than a kilo of flour. First, you must dissolve the salt in water. Then, you add a part of the flour you are going to make before adding the yeast. Gradually, you will add remaining flour until everything has been consumed.
Kneading the dough to make an authentic dish will not require you to use rolling pins. Instead, you will have to patiently work on it using only two fingers on each hand. Knead for at least ten minutes, then cover it with a damp cloth and let it sit for two hours. After the time is up, you will have to divide the dough into smaller balls and let it rest for another six hours without refrigeration. Once the dough is finally ready, stretch it out to a round shape still by hand.
To make the sauce, process tomatoes, olive oil and basil under a processor. You can season it with salt and pepper. Then, ladle the sauce out evenly on the dough, leaving a one inch border around. Sprinkle with mozzarella cheese and more basil.
Use a pizza stone and preheat it at the highest possible temperature. Cook the food in four hundred degrees Celsius for about ninety seconds. You can also cook it until the dough has browned and the cheese on top has already melted.
An authentic taste does not take overnight to perfect. To get that Italian flavor, you may have to try and try again until you get it right. If, after many tries, you feel that you still have not got it right, do not despair. You can always buy flavorful ones at pizzerias in Toronto, ON and no one will be able to know any better.
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