Warm delicious dough topped with simple but delicious toppings is the simplest explanation of this meal. But nothing will make your mouth water more than authentic Neapolitan pizza. It is in the simple that the flavors are allowed to meld and create a taste explosion in your mouth.
Created in Naples, Italy this style of meal is the beginning of all others to come. How lucky for Naples to have the kudos of being the creator of pizza. There are many different styles of this delicious meal and it has been adapted across the world, but the original foodstuff is more than just a fast dinner option. Here making these pies is a form of art and the artists work is more than just slapping toppings on and sticking it into an oven.
Naples is one of the oldest cities in Italy. A port, it has seen its share of conquers and travelers that brought their influence to the beauty of this location. Being a port town most of its economy comes by way of the sea. But, what it is best known for is the discovery and development of Neapolitan pizza.
The most important aspect of this dish is the foundation or crust. Its ingredients are minimal with only salt, yeast, water and wheat flour coming together to make the most flavorful dough. In Naples, to make pizza is a highly respected and dedicated profession that no artisan takes for granted. The balance of the right dough, ingredients, and baking time is something these pizzaiolo's work hard to accomplish. The trademark tossing of the crust is another very important aspect of making the dough perfect and these chefs are pros at it.
Simplicity is the key to this dish. Using less brings out more flavors in all aspects of the meal. After creating the crust, a simple brush of extra virgin olive oil heightens the browning. Add on a marinara sauce of tomatoes, garlic, and basil and you have the basis for the perfect Margherita pizza. The crowning glory is a fresh buffalo or cow milk mozzarella. These flavors aligned on the perfect dough bring a mouth watering outcome.
For real Neapolitan pizza the ingredients are hand-picked and are grown as local as possible. Once you've built the pizza, then the art of baking it begins. These crusts do not cook for a long period of time. Because of the subtlety of the ingredients, the dough cooks fast and you just want the cheese to lightly melt.
The colors on the dough are reminiscent of the Italian flag. The uncomplicated toppings of cheese and sauce can be sprinkled with basil to add the red, white and green of Italy's flag and give color and a pop of flavor. Other types of toppings can grace the delectable crust such as mushrooms and sausage, but it is the pure Margherita style that wows those traveling to Naples.
If you happen to visit Naples you will find that the simplicity of authentic Neapolitan pizza is what makes it so delicious. But if travel across to the sea to Italy isn't in your future, then find a local pizzeria so they can make you the delectable pizza pie with its phenomenal flavors. Then pretend you're really enjoying the dish in a small cafe overlooking the Naples port. Imagination is a good thing.
Created in Naples, Italy this style of meal is the beginning of all others to come. How lucky for Naples to have the kudos of being the creator of pizza. There are many different styles of this delicious meal and it has been adapted across the world, but the original foodstuff is more than just a fast dinner option. Here making these pies is a form of art and the artists work is more than just slapping toppings on and sticking it into an oven.
Naples is one of the oldest cities in Italy. A port, it has seen its share of conquers and travelers that brought their influence to the beauty of this location. Being a port town most of its economy comes by way of the sea. But, what it is best known for is the discovery and development of Neapolitan pizza.
The most important aspect of this dish is the foundation or crust. Its ingredients are minimal with only salt, yeast, water and wheat flour coming together to make the most flavorful dough. In Naples, to make pizza is a highly respected and dedicated profession that no artisan takes for granted. The balance of the right dough, ingredients, and baking time is something these pizzaiolo's work hard to accomplish. The trademark tossing of the crust is another very important aspect of making the dough perfect and these chefs are pros at it.
Simplicity is the key to this dish. Using less brings out more flavors in all aspects of the meal. After creating the crust, a simple brush of extra virgin olive oil heightens the browning. Add on a marinara sauce of tomatoes, garlic, and basil and you have the basis for the perfect Margherita pizza. The crowning glory is a fresh buffalo or cow milk mozzarella. These flavors aligned on the perfect dough bring a mouth watering outcome.
For real Neapolitan pizza the ingredients are hand-picked and are grown as local as possible. Once you've built the pizza, then the art of baking it begins. These crusts do not cook for a long period of time. Because of the subtlety of the ingredients, the dough cooks fast and you just want the cheese to lightly melt.
The colors on the dough are reminiscent of the Italian flag. The uncomplicated toppings of cheese and sauce can be sprinkled with basil to add the red, white and green of Italy's flag and give color and a pop of flavor. Other types of toppings can grace the delectable crust such as mushrooms and sausage, but it is the pure Margherita style that wows those traveling to Naples.
If you happen to visit Naples you will find that the simplicity of authentic Neapolitan pizza is what makes it so delicious. But if travel across to the sea to Italy isn't in your future, then find a local pizzeria so they can make you the delectable pizza pie with its phenomenal flavors. Then pretend you're really enjoying the dish in a small cafe overlooking the Naples port. Imagination is a good thing.
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