Would like to know how to make a real Italian pizza? The extremely 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 be in Rome whenever quickly, your next best choice is to take a look at this dish from the Walks of Italy team.
The most important part is getting the Italian pizza dough right! More than just the base of the pizza, the dough is what offers the pizza its texture, holds together the flavors, and-- if done right can make you feel like you have actually been transferred right back to Italy.
Pizza Dough ven though it's become the most popular Italian food abroad, pizza and Italy didn't weren't constantly synonymous. In fact, pizza wasn't even developed until the 19th century, when it began 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 timeless pizza napoletana was just dough with a tomato sauce of Marzano tomatoes, oregano or basil, a little garlic, salt, mitcham restaurants and olive oil. (for all you require to learn about picking the best olive oil, have a look at our post.) It's another pizza from Naples, however, that has the neatest pedigree. When Queen Margherita came to go to Naples in 1889, she was charmed by a local pizza baker who had actually 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 extremely local, and so are Italian pizzas. (Although any genuine Italian pizza should always be prepared in a wood-fired oven; in fact, a pizzeria without one can't even, legally, call itself a pizzeria!). That world-famous pizza in Naples is called "pizza alta" (thick crust), while pizza in Rome is generally thin-crust and crisp. Like the rest of Italian food, Italian pizza is best-- and most authentic-- when it's made with fresh, local ingredients, specifically any that are DOP (You can read a complete description of this fantastic little term in our blog site about DOP foods). We're not talking the microwaved dough and artificial cheese that you see now both in Italy and abroad, but something totally various.
The finest method to try it, short of going to a genuine pizzeria with great active ingredients and a wood-fired oven? Make it in your home!