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· Italian
pizza:
A "supreme" pizza includes
many different toppings, such as pepperoni, green peppers, olives,
and mushrooms.
· Neapolitan pizza (pizza Napoletana). According
to the rules proposed by the Associazione vera pizza napoletana
and other sources quoted by the BBC, and the legal EU document with
the Vera Pizza Napoletana Specification in translation, the genuine
Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or
00), natural Neapolitan yeast or brewer's yeast, 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 mechanical device, and may be no more than 3 mm (1/8 in)
thick. The pizza must be baked for 60–90 seconds in a 485
°C (905 °F) stone oven with an oak-wood fire.
[1] When cooked, it should be soft and fragrant.
Neapolitan pizza has also gained in Italy the status of "guaranteed
traditional specialty". This admits only three official variants:
o Pizza marinara: with tomato, garlic, oregano
and oil;
o Pizza Margherita: tomato, sliced
mozzarella, basil and oil;
o Pizza Margherita Extra: tomato,
buffalo mozzarella from Campania in fillets, basil and oil.
· Lazio style: Pizza in
Lazio (Rome), as well as in many other parts of Italy is available
in 2 different "flavours":
1) In take-away shops so-called "Pizza Rustica"
or "Pizza a Taglio". Pizza is cooked in long, rectangular
baking pans and relatively thick (1-2 cm). The crust similar to
that of an English muffin and mostly cooked in an electric oven.
When purchased, it is usually cut with scissors or knife and priced
by weight.
2) In Pizza Restaurants (Pizzerie), where it is
served in a dish in its traditional round shape, it features a very
thin crust compared to Neapolitan recipe. It is mostly cooked in
a wood-fired oven which gives pizza its unique flavour and texture.
In Rome a "Pizza Napoletana" is topped with tomato, mozzarella,
anchovies and oil (thus, what in Naples is called "Pizza Romana",
in Rome is called "Pizza Napoletana"). Strangely enough,
there is no "Pizza Napoletana" in Naples and no "Pizza
Romana" in Rome.
· Pizza Romana (in Naples): tomato, mozzarella,
anchovies, oregano, oil;
· Pizza Viennese: tomato, mozzarella, German
sausage, oregano, oil;
· Pizza with Ham and Mushrooms: tomato,
mozzarella, ham, mushrooms;
· Pizza Capricciosa ("Capricious Pizza"):
mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil
(in Rome raw ham is used and half a hard-boiled egg is added);
· Pizza Quattro Stagioni ("Four Seasons Pizza"):
same ingredients for the Capricciosa, but ingredients not mixed;
· Four Cheeses Pizza ("Pizza quattro formaggi"):
tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes
ricotta can be swapped for one of the last three);
· Sicilian-style pizza has its toppings
baked directly into the crust. An authentic recipe uses neither
cheese nor anchovies. Sicilian Pizza in the United States is typically
a different variety of product made with a thick crust characterized
by a rectangular shape and topped with tomato sauce and cheese (and
optional toppings). Pizza Hut's Sicilian Pizza, introduced in 1994,
is not an authentic example of the style as only garlic, basil,
and oregano are mixed into the crust;
· White pizza (pizza bianca) uses no tomato
sauce, often substituting pesto or dairy products such as sour cream.
Most commonly, the toppings consist only of mozzarella and ricotta
cheese. In Rome, the term pizza bianca refers to a type of bread
topped only with olive oil. It's also a roman style, to top the
white pizza with figs, called Pizza e fichi (Pizza with figs);
· Ripieno or Calzone is a pizza in the form
of a half moon, filled with ricotta, salami and mozzarella; it can
be either fried or oven baked. |
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