After eight years examining the question of various bureaucratic levels and objections on the part of interested large groups all pizzerias, wishing to produce and enjoy the best authentic Neapolitan pizza, you need to adapt and to register in the exercising control office - Mediterranean Institute for certification of agricultural and food production. In accordance with that prescribed in production requirements in order to be able to bear the CE marking of STG, the treat must be made a certain way. This is done with tomatoes, Buffalo mozzarella DOP (protected designation of origin) or mozzarella STG, pure olive oil and oregano, the diameter should not to exceed 35 cm, the rim around the edges is 1 to 2 cm long and generally, it must also be soft and stretchable.
The genuine pizzas first appeared in the 18th century. In the 19th century in southern Italy there was a growing new craft-job in the making of these culinary delights, as every citizen of Naples loved the pies. It took this profession 100 years to spread throughout the world and conquer it.
The flour is the main trick to each of these. The flour is specific and different from what many other pies use, in many places it is known under the name semolina of durum wheat, but in its birth place, it is also known as the " Caputo Tipo 00 ". This type of flour is finely ground in special Mills, which ensures that after baking the dough rises only up to a certain point that is perfect for making superb pizzas, which restaurants in Toronto, ON can be proud of offering.
Traditional "pizzaioli" (masters of pizza) use a special technique with rotation of the dough in the air, to make it become even from all sides. You can try to do it evenly using a rolling pin. This is not so chic, but it does the job.
The best taste comes from pizzas baked in a wood-burning oven. These furnaces are now available and can be installed in any kitchen. For a well done pizza in ordinary conditions, it is better to use a secondary medium-stone for a pizza or a small stone tile, which distributes the heat better, so as to get amazing results.
According to the authentic recipe for the making of these pizzas, imposed by law, the dough must not be thicker than a quarter inch before baking. Baking is done in the space of two minutes at a temperature of 485 degrees in the oven. Italians are known for their love of cooking, and their virtuosity in many aspects of work in the kitchen!
Some people add something of their own choosing to the recipes, you can add a sausage or some seafood, but do it before baking. If you add prosciutto, then do it once the treat is ready. Fresh mushrooms are also good when browned, and raw.
People fall into the categories of gourmet chefs and connoisseurs who want to try everything possible. The true power of cooking is clearly visible in the constant innovation and search for new methods of creating a special meal. In Italian cuisine, there's a place for everything!
The genuine pizzas first appeared in the 18th century. In the 19th century in southern Italy there was a growing new craft-job in the making of these culinary delights, as every citizen of Naples loved the pies. It took this profession 100 years to spread throughout the world and conquer it.
The flour is the main trick to each of these. The flour is specific and different from what many other pies use, in many places it is known under the name semolina of durum wheat, but in its birth place, it is also known as the " Caputo Tipo 00 ". This type of flour is finely ground in special Mills, which ensures that after baking the dough rises only up to a certain point that is perfect for making superb pizzas, which restaurants in Toronto, ON can be proud of offering.
Traditional "pizzaioli" (masters of pizza) use a special technique with rotation of the dough in the air, to make it become even from all sides. You can try to do it evenly using a rolling pin. This is not so chic, but it does the job.
The best taste comes from pizzas baked in a wood-burning oven. These furnaces are now available and can be installed in any kitchen. For a well done pizza in ordinary conditions, it is better to use a secondary medium-stone for a pizza or a small stone tile, which distributes the heat better, so as to get amazing results.
According to the authentic recipe for the making of these pizzas, imposed by law, the dough must not be thicker than a quarter inch before baking. Baking is done in the space of two minutes at a temperature of 485 degrees in the oven. Italians are known for their love of cooking, and their virtuosity in many aspects of work in the kitchen!
Some people add something of their own choosing to the recipes, you can add a sausage or some seafood, but do it before baking. If you add prosciutto, then do it once the treat is ready. Fresh mushrooms are also good when browned, and raw.
People fall into the categories of gourmet chefs and connoisseurs who want to try everything possible. The true power of cooking is clearly visible in the constant innovation and search for new methods of creating a special meal. In Italian cuisine, there's a place for everything!
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