Neapolitan pizza: Difference between revisions
m Bot: link syntax/spacing |
No edit summary |
||
| Line 17: | Line 17: | ||
{{Pizza}} |
{{Pizza}} |
||
An authetic '''Neapolitan pizza''' ({{it|pizza napoletana}}) is typically made with tomatoes and [[mozzarella]] cheese. They can be made with ingredients like [[San Marzano tomato]]es, which grow on the volcanic plains to the south of [[Mount Vesuvius]], and [[mozzarella di bufala Campana]], made with the milk from water buffalo raised in the marshlands of [[Campania]] and [[Lazio]] in a semi-wild state (this mozzarella is protected with its own European [[protected designation of origin]]).[6] |
An authetic '''Neapolitan pizza''' ({{it|pizza napoletana}}) is typically made with tomatoes and [[mozzarella]] cheese. They can be made with ingredients like [[San Marzano tomato]]es, which grow on the volcanic plains to the south of [[Mount Vesuvius]], and [[Buffalo mozzarella|mozzarella di bufala Campana]], made with the milk from water buffalo raised in the marshlands of [[Campania]] and [[Lazio]] in a semi-wild state (this mozzarella is protected with its own European [[protected designation of origin]]).[6] |
||
According to the rules proposed by the [http://www.verapizzanapoletana.org Associazione Vera Pizza Napoletana],[7] the genuine Neapolitan pizza dough consists of wheat flour ([[Flour#Flour_type_numbers|type 0 or 00]], or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimetres (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[8] When cooked, it should be crispy, tender and fragrant. |
According to the rules proposed by the [http://www.verapizzanapoletana.org Associazione Vera Pizza Napoletana],[7] the genuine Neapolitan pizza dough consists of wheat flour ([[Flour#Flour_type_numbers|type 0 or 00]], or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimetres (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[8] When cooked, it should be crispy, tender and fragrant. |
||
Revision as of 13:16, 16 August 2012
| Type | Pizza |
|---|---|
| Main ingredients | Pizza dough (type 0 or 00 wheat flour, Neapolitan yeast or brewer's yeast, salt, water), tomatoes (San Marzano), mozzarella (bufala Campana) |
| Variations | Pizza marinara, pizza Margherita |
| Part of a series on |
| Pizza |
|---|
 |
An authetic Neapolitan pizza (Template:It) is typically made with tomatoes and mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).[6]
According to the rules proposed by the Associazione Vera Pizza Napoletana,[7] the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimetres (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[8] When cooked, it should be crispy, tender and fragrant.
There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe.[9][10]