Italy has given the world some wonderful things, from great architecture to great art in all its forms. The country even came up with concepts that modern life would be unimaginable without, such as indoor plumbing. For many people the world over, whether they live in Toronto, ON or in Melbourne, VIC, Italy's greatest contribution to their general happiness and enjoyment of life has been the authentic Neapolitan pizza.
Few people can truly say that they don't love pizza. After all, that combination of gooey cheese and crispy crust makes for comfort food like nothing else. Some people want as many toppings as they can fit onto the base and may also prefer the base to be thick and soft. Others like to keep things traditional with only the very basic toppings and a thin crust.
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.
Making Italy's favorite food specialty is serious business. There is even an organization that tries to protect the traditional way of doing things. The AVPN is the True Neapolitan Pizza Association and is based in Naples. It has strict regulations on exactly how a pie may be created to still be recognized as Naples-style. Its branch in the Americas is called the VPN.
For instance, there are regulations about exactly what type of flour may be used to make the crust. Even the yeast has to be of a specific kind and using dry yeast is not allowed. Mixing and kneading by hand is obviously preferable but it's perfectly fine to use a dough mixer at low speed.
To form the base, you may only use your hands. The base must be very thin, up to a maximum of 3 mm. It's normally quite small too: about 10 or 12 inches. To cook it once the toppings have been added, you need a stone oven that has been heated by burning oak wood. The oven should be very hot so that the pie will be done after only a minute and a half.
Pizza from Naples traditionally includes only the simplest of toppings. The Margherita is the best known version, with the mozzarella cheese accompanied only by tomato, olive oil and fresh basil. Another officially recognized version specifically uses buffalo mozzarella from Campania and extra-virgin olive oil. The marinara variant consists of tomato with olive oil, oregano and garlic. There are specifications on the variants of tomatoes that can be used.
To prevent the crust from becoming soggy, the end product is served whole, rather than cut into slices. You then need to use a knife and fork to cut and eat it. If you want to eat your pie on the street, the pizzeria may place it onto heavy paper and then fold it twice. Just make sure that the pizzeria is a member of either the AVPN or the VPN.
Few people can truly say that they don't love pizza. After all, that combination of gooey cheese and crispy crust makes for comfort food like nothing else. Some people want as many toppings as they can fit onto the base and may also prefer the base to be thick and soft. Others like to keep things traditional with only the very basic toppings and a thin crust.
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.
Making Italy's favorite food specialty is serious business. There is even an organization that tries to protect the traditional way of doing things. The AVPN is the True Neapolitan Pizza Association and is based in Naples. It has strict regulations on exactly how a pie may be created to still be recognized as Naples-style. Its branch in the Americas is called the VPN.
For instance, there are regulations about exactly what type of flour may be used to make the crust. Even the yeast has to be of a specific kind and using dry yeast is not allowed. Mixing and kneading by hand is obviously preferable but it's perfectly fine to use a dough mixer at low speed.
To form the base, you may only use your hands. The base must be very thin, up to a maximum of 3 mm. It's normally quite small too: about 10 or 12 inches. To cook it once the toppings have been added, you need a stone oven that has been heated by burning oak wood. The oven should be very hot so that the pie will be done after only a minute and a half.
Pizza from Naples traditionally includes only the simplest of toppings. The Margherita is the best known version, with the mozzarella cheese accompanied only by tomato, olive oil and fresh basil. Another officially recognized version specifically uses buffalo mozzarella from Campania and extra-virgin olive oil. The marinara variant consists of tomato with olive oil, oregano and garlic. There are specifications on the variants of tomatoes that can be used.
To prevent the crust from becoming soggy, the end product is served whole, rather than cut into slices. You then need to use a knife and fork to cut and eat it. If you want to eat your pie on the street, the pizzeria may place it onto heavy paper and then fold it twice. Just make sure that the pizzeria is a member of either the AVPN or the VPN.
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