Food has revolutionized the way people live. If you would look around, you will find infinite references to food all around you. You see commercials of it on TV. There are even channels that focus on its preparation. The are shipped, delivered, baked, fried, sauteed, and even processed. People even eat raw, and try out exotic dishes from all over the world. Even a simple day out will not be complete without a food trip.
According to a recent survey, Americans were asked to list down their favorite foods. Topping the list are hamburgers, hotdogs, sandwich cookies, doughnuts, french fries, and pizza, especially authentic neapolitan pizza.
This is the original type of Italian pizza. It uses very simple ingredients such as basic dough, raw tomatoes, fresh basil, olive oil, and mozzarella cheese. It does not have any fancy toppings which makes it quite hard to perfect.
If you want to be able to make a Neapolitan pizza that can pass as authentic, read on and follow these simple instructions. Follow these and practice on a lot of tries in order for you to be able to come up with a recipe that will make your family and friends feel like they really are in Italy.
The dough is the most crucial ingredient in a Neapolitan pizza. Its success depends on this. The dough can either make it, or break it. Following old Italian recipes, you will have to mix salt and water. After the salt has totally dissolved, you will now add a portion of a kilo of flour to the mixture. Afterward, add the yeast in the watery concoction. Add the remaining flour bit by bit until everything has been added and the dough is ripe for kneading.
After mixing, the next step is to knead the dough. It is recommended that you use only two fingers of both hands to do it. After ten minutes of kneading, you will have to put a damp cloth over the dough and let it sit for two hours. Divide it into smaller portions and let sit again for six hours this time. There is no need to put them in the refrigerator. Do not use a rolling pin to stretch it into shape. Again, use only the pointer and index fingers to give it a round shape.
Put the tomatoes, basil, and oil in a food processor until it is rich and smooth. There is no need to cook it after, just add pepper and salt. Disperse the sauce evenly on the prepared crust and top with cheese gratings and sprinkle with basil. Keep in mind to leave spaces measuring an inch on both sides.
Put a pizza stone in an oven. Preheat it at the hottest setting possible before putting the food in. Cook at four hundred fifty degrees in ninety seconds, or when cheese has already melted. You can also cook it for longer if you want a toasty crust.
An authentic taste does not take overnight to perfect. To get that Italian flavor, you may have to try and try again until you get it right. If, after many tries, you feel that you still have not got it right, do not despair. You can always buy flavorful ones at pizzerias in Toronto, ON and no one will be able to know any better.
According to a recent survey, Americans were asked to list down their favorite foods. Topping the list are hamburgers, hotdogs, sandwich cookies, doughnuts, french fries, and pizza, especially authentic neapolitan pizza.
This is the original type of Italian pizza. It uses very simple ingredients such as basic dough, raw tomatoes, fresh basil, olive oil, and mozzarella cheese. It does not have any fancy toppings which makes it quite hard to perfect.
If you want to be able to make a Neapolitan pizza that can pass as authentic, read on and follow these simple instructions. Follow these and practice on a lot of tries in order for you to be able to come up with a recipe that will make your family and friends feel like they really are in Italy.
The dough is the most crucial ingredient in a Neapolitan pizza. Its success depends on this. The dough can either make it, or break it. Following old Italian recipes, you will have to mix salt and water. After the salt has totally dissolved, you will now add a portion of a kilo of flour to the mixture. Afterward, add the yeast in the watery concoction. Add the remaining flour bit by bit until everything has been added and the dough is ripe for kneading.
After mixing, the next step is to knead the dough. It is recommended that you use only two fingers of both hands to do it. After ten minutes of kneading, you will have to put a damp cloth over the dough and let it sit for two hours. Divide it into smaller portions and let sit again for six hours this time. There is no need to put them in the refrigerator. Do not use a rolling pin to stretch it into shape. Again, use only the pointer and index fingers to give it a round shape.
Put the tomatoes, basil, and oil in a food processor until it is rich and smooth. There is no need to cook it after, just add pepper and salt. Disperse the sauce evenly on the prepared crust and top with cheese gratings and sprinkle with basil. Keep in mind to leave spaces measuring an inch on both sides.
Put a pizza stone in an oven. Preheat it at the hottest setting possible before putting the food in. Cook at four hundred fifty degrees in ninety seconds, or when cheese has already melted. You can also cook it for longer if you want a toasty crust.
An authentic taste does not take overnight to perfect. To get that Italian flavor, you may have to try and try again until you get it right. If, after many tries, you feel that you still have not got it right, do not despair. You can always buy flavorful ones at pizzerias in Toronto, ON and no one will be able to know any better.
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