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Pizza – An italian masterpiece
The pizza is a delicacy that has its basis in a mixture of water, wheat flour, yeast, and, after a rise of at least twenty-four hours is worked up to get a flat, baked and variously flavored.
HISTORY OF PIZZA
Pizza is a type of bread and tomato dish, often served with cheese, that has existed since time immemorial in Middle Eastern and Mediterranean cuisine. The term ‘pizza’ first appeared “in a Latin text from the southern Italian town of Gaeta in 997 AD, which claims that a tenant of certain property is to give the bishop of Gaeta ‘duodecim pizze’, “twelve pizzas”, every Christmas day, and another twelve every Easter Sunday,”.
In 16th century Naples a Galette flatbread was referred to as a pizza. A dish of the poor people, it was sold in the street and was not considered a kitchen recipe for a long time.Before the 17th century, the pizza was covered with red sauce. This was later replaced by oil, tomatoes (after Europeans came into contact with the Americas) or fish. In 1843,Alexandre Dumas, père described the diversity of pizza toppings.
In June 1889, to honour the Queen consort of Italy, Margherita of Savoy, the Neapolitan chef Raffaele Esposito created the “Pizza Margherita,” a pizza garnished with tomatoes, mozzarella cheese, and basil, to represent the colors of the Italian flag. He was the first to add cheese.The sequence through which flavored flatbreads of the ancient and medieval Mediterranean became the dish popularized in the 20th century is not fully understood.
HOW TO TASTE
PIZZA AL TAGLIO
For pizza or pizza pan over the dough is rolled out, seasoned and baked in round or rectangular metal granditeglie and then put on show to be sold by weight chosen by the customer or at home, eaten in slices. The sale of this variety of pizza that has spread beyond the pizzerias true, even in the bakeries.
Since the pizza pan must be kept on display and may require the use of heated aqueous mixtures very well in these conditions will not dry out but give the best of taste. To this end are strong flours used and the appropriate regeneration processes that add to the mixtures a higher percentage of water, up to 90%. This also has an advantage from the economic point of view being the pizza sold in some cases by weight (this method is the most widely used for example in the city of Rome).
Pizza al piatto
Vicolo del bologna 45 – 00153 Roma –
Pizza alla Teglia
Forno La Renella
06 581 7265
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