A lot of people may have seen companies that claim to serve authentic Neapolitan pizza. However it helps to be aware of what this means. There are certain things to look out for in order to be sure that what you are getting really is the real thing and that you get the true taste!
It is not known exactly when they were first made in Italy. What is known is that tomatoes were introduced from America around the seventeenth century. Soon enough people realised that this and other toppings could be placed on top of dough in order to make something relatively simple and inexpensive to eat.
The exact origin of this recipe is not known. It is thought to originate around the seventeenth century as tomatoes were introduced to Italy from America. It was soon after that people put toppings onto dough and this in turn became the disc shaped food that we know today.
What may surprise you is that pizza was not originally thought of as something people dined on in a restaurant. When it was first made it was considered as a street food for poorer people. The reason for this is that the ingredients were plentiful and were easily accessible and therefore made it an affordable thing for people to eat every day.
One of the crucial differences is not just the ingredients but how the pizza is made. You may have seen chefs flinging dough to make it flat. While this looks very impressive and is often a spectacle in and of itself this does serve a practical purpose. This makes the whole surface properly flat and best suited as a surface for the toppings. The dough tends to be rested a couple of days before you make the pizzas in order to get the best quality.
Generally speaking the toppings will be fresh tomatoes, cheese and garlic. Some styles will add oregano or basil. The idea is that you get a smooth taste and texture rather than biting into a sauce with separate toppings, something that seems to happen with other styles of pizza. The amount of toppings has to be precise as well as the thickness of dough in order to meet trademark specifications.
Another big difference is how they are cooked. Chefs tend to use wood ovens that cook the dough at a very high temperature. Fresh tomatoes, mozzarella cheese, garlic and basil all make a big difference. In terms of taste it tends to be one smooth taste and texture rather than distinct toppings on top of a base.
In simple terms you do not necessarily need to move to Napoli in order to find authentic Neapolitan pizza. However this is obviously where you can give yourself the best possible chance of finding the real deal. Look online to find out more about pizzerias in Napoli as well as more information on authentic Italian cuisine available in your local area.
It is not known exactly when they were first made in Italy. What is known is that tomatoes were introduced from America around the seventeenth century. Soon enough people realised that this and other toppings could be placed on top of dough in order to make something relatively simple and inexpensive to eat.
The exact origin of this recipe is not known. It is thought to originate around the seventeenth century as tomatoes were introduced to Italy from America. It was soon after that people put toppings onto dough and this in turn became the disc shaped food that we know today.
What may surprise you is that pizza was not originally thought of as something people dined on in a restaurant. When it was first made it was considered as a street food for poorer people. The reason for this is that the ingredients were plentiful and were easily accessible and therefore made it an affordable thing for people to eat every day.
One of the crucial differences is not just the ingredients but how the pizza is made. You may have seen chefs flinging dough to make it flat. While this looks very impressive and is often a spectacle in and of itself this does serve a practical purpose. This makes the whole surface properly flat and best suited as a surface for the toppings. The dough tends to be rested a couple of days before you make the pizzas in order to get the best quality.
Generally speaking the toppings will be fresh tomatoes, cheese and garlic. Some styles will add oregano or basil. The idea is that you get a smooth taste and texture rather than biting into a sauce with separate toppings, something that seems to happen with other styles of pizza. The amount of toppings has to be precise as well as the thickness of dough in order to meet trademark specifications.
Another big difference is how they are cooked. Chefs tend to use wood ovens that cook the dough at a very high temperature. Fresh tomatoes, mozzarella cheese, garlic and basil all make a big difference. In terms of taste it tends to be one smooth taste and texture rather than distinct toppings on top of a base.
In simple terms you do not necessarily need to move to Napoli in order to find authentic Neapolitan pizza. However this is obviously where you can give yourself the best possible chance of finding the real deal. Look online to find out more about pizzerias in Napoli as well as more information on authentic Italian cuisine available in your local area.
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