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 popularity of this delight came about in the period between 1715 and 1725 in the 19th century. At that time, the first pizzerias appear in Naples and by the mid-20th century, they became a phenomenon which pertains only to this city. From the second half of the last century, the parlors offering this, were distributed everywhere in the world, including Toronto, ON.
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 perfect option for baking is in a stone oven. You can install one in the yard, but until then- you can rely on the oven in the house. For the perfect baked result at home, it is better to hook up with the so-called "pizza stone". This is a special stone pad that evenly distributes heat and is ideal for baking in the electric oven.
According to the rules for the preparation of the classic recipe, regulated by law, it must not be thicker than 3 mm in its raw state. Baking happens within 60-90 seconds, at a temperature of 485 degrees C in an oven with a fire made of oak logs. You should be aware that if there are culinary virtuosos, leading among them are Italians!
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.
There are two types of gourmet fanatics: those who practice it and those who consume it. Their real strength, however, is revealed when they continually discover new cooking styles and dishes that are assumed not to exist. Italian food is some of the best in the world.
The popularity of this delight came about in the period between 1715 and 1725 in the 19th century. At that time, the first pizzerias appear in Naples and by the mid-20th century, they became a phenomenon which pertains only to this city. From the second half of the last century, the parlors offering this, were distributed everywhere in the world, including Toronto, ON.
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 perfect option for baking is in a stone oven. You can install one in the yard, but until then- you can rely on the oven in the house. For the perfect baked result at home, it is better to hook up with the so-called "pizza stone". This is a special stone pad that evenly distributes heat and is ideal for baking in the electric oven.
According to the rules for the preparation of the classic recipe, regulated by law, it must not be thicker than 3 mm in its raw state. Baking happens within 60-90 seconds, at a temperature of 485 degrees C in an oven with a fire made of oak logs. You should be aware that if there are culinary virtuosos, leading among them are Italians!
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.
There are two types of gourmet fanatics: those who practice it and those who consume it. Their real strength, however, is revealed when they continually discover new cooking styles and dishes that are assumed not to exist. Italian food is some of the best in the world.
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