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Want to understand how to make a genuine Italian pizza? The best method is to get an after-hours tutorial from the chefs at one of Rome's finest pizzerias. However if you aren't going to be in Rome any time quickly, your next finest option is to check out this dish from the Walks of Italy crew.
The most vital part is getting the Italian pizza dough right! More than simply the base of the pizza, the dough is what provides the pizza its texture, holds together the flavors, and-- if done right can make you seem like you've been transported right back to Italy.
Pizza Dough ven though it's ended up being the most popular Italian food abroad, pizza and Italy didn't weren't always associated. In truth, pizza wasn't even invented till the 19th century, when it started as a junk 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, and olive oil. (for all you need to understand about selecting the best olive oil, inspect out our post.) It's another pizza from Naples, though, that has the neatest pedigree. When Queen Margherita pertained to visit Naples in 1889, she was charmed by a regional pizza baker who had made, in her honor, a pizza with the colors of the brand-new flag restaurants mitcham vic 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). Obviously, Italian food is very regional, therefore are Italian pizzas. (Although any real Italian pizza must always be cooked in a wood-fired oven; in reality, a pizzeria without one can't even, legally, call itself a pizzeria!). That world-famous pizza in Naples is referred to 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 genuine-- when it's made with fresh, regional components, specifically any that are DOP (You can read a complete description of this wonderful little term in our blog 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 very best way to try it, short of going to a genuine pizzeria with great components and a wood-fired oven? Make it in the house!