Rich in toppings, simple, with a high, low or even stuffed edge. Its variants are many but the original one is only one? What are we talking about? Of the pizza, of the classic one, made with simple steps, which can be known in detail to give life to true masterpieces of gastronomy. The history of pizza, it is said, is very ancient. It has its roots before the year one thousand when the first uses of this term are recorded. But it was only in the mid-sixteenth century that it spread to Naples, the home of pizza par excellence. The uses of the name pizza for a form of crushed bread date back to that period.
The variants of the classic pizza
So much the ingredients used since ancient times to make the pizza really tasty classic. It could have been white, with cheese, with oil and tomato. But also fish to give life to the marinara specialty. But what everyone knows is undoubtedly the Margherita pizza. Its name, it is said, is due to a tribute from the late nineteenth century to honor the Queen of Italy Margherita of Savoy. It was the cook Raffaele Esposito who prepared his “Pizza Margherita”, topped with tomatoes, mozzarella and basil. Nothing but the colors of our flag.
Pizza, here is our video recipe
So are you ready to prepare pizza? But the classic one par excellence? Here are our suggestions through the video recipe made by ours partner "I love italian food". In addition to the procedure, we also reveal the ingredients to use. One in particular that we will reveal to you for a really good result. To make the classic pizza is the pizza chef Riccardo La Rosa. The project directed by Giacomo Galuzzi.
Method: put the flour in a planetary mixer, add the yeast, the water and start kneading. Roll out the dough on a floured surface and knead it with your hands. Let the pizza dough rise for ten minutes. Cut the dough into smaller pieces and round them. Place them on a surface and leave to rest in the fridge for 24 hours. There preparazione he can then proceed by rolling out a stick of dough on a surface. Sprinkle it with the tomato sauce, pour over the extra virgin olive oil, and bake our pizza.
The oven, presumably wood fired, should have a temperature around 350 degrees C. Once the pizza is baked at this temperature, just cook it for a minute. We then move on to seasoning. On the freshly baked pizza we lay not just the simple mozzarella. But the stracciatella, fresh stretched curd cheese, pesto, basil and oil. Cut it and taste it.
Ingredients: for the dough of our classic pizza you need a kilo of flour, 600 grams of water, 2 grams of yeast. For the seasoning: stracciatella, pesto, fresh basil and oil. You can choose the quantities.
So good preparation.
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