Need to know how to make a real Italian pizza? The absolute best way is to get an after-hours tutorial from the chefs at one of Rome's finest pizzerias. However if you aren't going to be in Rome whenever soon, your next best option is to take a look at this dish from the Walks of Italy crew.
The most essential part is getting the Italian pizza dough right! More than just the base of the pizza, the dough is what offers the pizza its texture, holds together the flavors, and-- if done right can make you feel like you have actually been transported right back to Italy.
Pizza Dough ven though it's ended up being the most popular Italian food abroad, pizza and Italy didn't weren't always associated. In fact, pizza wasn't even invented up until the 19th century, when it began as a fast food on the streets of Naples. In the beginning (and, we 'd argue, even today), the easier the pizza, the better: The timeless pizza napoletana was just dough with a tomato sauce of Marzano tomatoes, oregano or basil, a little garlic, salt, and olive oil. (for all you require to understand about choosing the very best olive oil, take a look at our post.) It's another pizza from Naples, however, that has the neatest pedigree. When Queen Margherita concerned check out Naples in 1889, she was charmed by a local pizza baker who had actually made, in her honor, a pizza with the colors of the new flag of the just-unified Italy-- red tomatoes, white mozzarella, and green basil. Yep, you thought it. It's now called the pizza margherita (or margarita, on some menus). Of course, Italian food is really regional, therefore are Italian pizzas. (Although any genuine Italian pizza ought to constantly be cooked in a wood-fired oven; in more info reality, a pizzeria without one can't even, legally, call itself a pizzeria!). That world-famous pizza in Naples is understood as "pizza alta" (thick crust), while pizza in Rome is generally thin-crust and crisp. Like the rest of Italian food, Italian pizza is best-- and most authentic-- when it's made with fresh, regional ingredients, particularly any that are DOP (You can check out a full description of this terrific little term in our blog about DOP foods). We're not talking the microwaved dough and artificial cheese that you see now both in Italy and abroad, however something completely different.
The finest way to try it, short of going to a genuine pizzeria with great components and a wood-fired oven? Make it in your home!