The world has Italy to thank for some life-saving inventions. In fact, some, such as the artificial heart and the ambulance, can literally save lives. There are other Italian inventions though that feel like life-savers when you need a pick-me-up. One of these is the pizzeria and people from Sydney, NSW to Toronto, ON can't imagine the world without authentic Neapolitan pizza.
Pizza is the ultimate comfort food, with its crispy crust and gooey melted cheese. Everyone has a personal preference too. Some people like their crust thick and the pie topped with as many different things as the base can take. Others prefer to stick to tradition with a simple, crispy slice.
The concept of a bread-like crust topped with cheese and herbs is not a new one. The ancient Greeks had a version, as did the Romans, who also added honey. The pie that most people know today came much later, though, after tomatoes made it from the New World to Europe. It originated in Naples during the late 19th century and was originally a type of food for the working class.
As the dish spread around the world, new variations such as the Chicago deep-dish pie became commonplace. However, to protect tradition for true connoisseurs, the True Neapolitan Pizza Association in Naples has laid down some very strict ground rules for preparing the dish. The AVPN, as it's commonly known, also has an American branch, the VPN.
The regulations for the crust specify everything from what it may contain to how thick it should be. Only certain types of flour are allowed and dry yeast is a no-no. While kneading the dough by hand is the traditional way to do it, using a mixer set at a low speed is acceptable too.
Creating the base is truly an art form and you may not use a rolling pin. The challenge is to make a base that's thinner than 3 mm and do this completely by hand. Once the toppings have been added, the crust is cooked to perfection in a stone oven that is very hot. The oven must be wood-fired and even the kind of wood used has to adhere to AVPN regulations. The pie cannot spend more than 90 seconds in the oven.
The AVPN recognizes only three variants when it comes to the toppings. The marinara has tomato, oregano, garlic and olive oil. The Margherita Extra uses buffalo mozzarella that comes from the Campania region, extra-virgin olive oil, fresh basil and tomatoes. Probably the most common variant is the Margherita, which is similar to the Margherita Extra but where regulations about the cheese and oil used are less strict. However, not just any tomato will do and only a handful of varieties are acceptable.
The final product is never served already sliced because this could make the crust soggy. Neapolitans normally use a knife and fork to eat the pie. However, some pizzerias will fold the crust in special paper so that you can eat it without utensils. If you want to be sure that your slice of cheesy goodness is authentic, check that the pizzeria is a member of the AVPN or VPN.
Pizza is the ultimate comfort food, with its crispy crust and gooey melted cheese. Everyone has a personal preference too. Some people like their crust thick and the pie topped with as many different things as the base can take. Others prefer to stick to tradition with a simple, crispy slice.
The concept of a bread-like crust topped with cheese and herbs is not a new one. The ancient Greeks had a version, as did the Romans, who also added honey. The pie that most people know today came much later, though, after tomatoes made it from the New World to Europe. It originated in Naples during the late 19th century and was originally a type of food for the working class.
As the dish spread around the world, new variations such as the Chicago deep-dish pie became commonplace. However, to protect tradition for true connoisseurs, the True Neapolitan Pizza Association in Naples has laid down some very strict ground rules for preparing the dish. The AVPN, as it's commonly known, also has an American branch, the VPN.
The regulations for the crust specify everything from what it may contain to how thick it should be. Only certain types of flour are allowed and dry yeast is a no-no. While kneading the dough by hand is the traditional way to do it, using a mixer set at a low speed is acceptable too.
Creating the base is truly an art form and you may not use a rolling pin. The challenge is to make a base that's thinner than 3 mm and do this completely by hand. Once the toppings have been added, the crust is cooked to perfection in a stone oven that is very hot. The oven must be wood-fired and even the kind of wood used has to adhere to AVPN regulations. The pie cannot spend more than 90 seconds in the oven.
The AVPN recognizes only three variants when it comes to the toppings. The marinara has tomato, oregano, garlic and olive oil. The Margherita Extra uses buffalo mozzarella that comes from the Campania region, extra-virgin olive oil, fresh basil and tomatoes. Probably the most common variant is the Margherita, which is similar to the Margherita Extra but where regulations about the cheese and oil used are less strict. However, not just any tomato will do and only a handful of varieties are acceptable.
The final product is never served already sliced because this could make the crust soggy. Neapolitans normally use a knife and fork to eat the pie. However, some pizzerias will fold the crust in special paper so that you can eat it without utensils. If you want to be sure that your slice of cheesy goodness is authentic, check that the pizzeria is a member of the AVPN or VPN.
About the Author:
You can visit www.pizzaepazzi.ca for more helpful information about What Authentic Neapolitan Pizza Should Look Like.