After nearly a decade of examination of various documents and facts, even objections from major global associations, many pizzerias, wanting to bake and use the name "authentic Neapolitan pizza", must meet a number of important terms and conditions and to meet the registration needs of the relevant supervisory authority. This is the Mediterranean food production and agriculture Institute. According to the new conditions that have been adopted, in order to be able to carry and use for the name of STG, the pie should be made with tomatoes, Buffalo, or special Italian mozzarella, refined olive oil and oregano, its diameter is larger than 13 inches, the rim around edges that are as high as 1 to 2 cm and generally is also soft and stretchable!
The genuine pizzas first appeared in the 18th century. In the 19th century in southern Italy there was a growing new craft-job in the making of these culinary delights, as every citizen of Naples loved the pies. It took this profession 100 years to spread throughout the world and conquer it.
The flour is the main trick to each of these. The flour is specific and different from what many other pies use, in many places it is known under the name semolina of durum wheat, but in its birth place, it is also known as the " Caputo Tipo 00 ". This type of flour is finely ground in special Mills, which ensures that after baking the dough rises only up to a certain point that is perfect for making superb pizzas, which restaurants in Toronto, ON can be proud of offering.
In Italy, there are traditional masters who can rotate the dough in the air for half an hour, and these results require serious experience. You can also try having this done with a rolling pin, which non-professionals will love. Is not the best alternative, but it does the job.
The perfect option for baking is in a stone oven. You can install one in the yard, but until then- you can rely on the oven in the house. For the perfect baked result at home, it is better to hook up with the so-called "pizza stone". This is a special stone pad that evenly distributes heat and is ideal for baking in the electric oven.
According to one of the first discovered recipes for this treat, protected by law, the dough must not be thick before it is put in the oven. For baking, 2-3 minutes at a temperature of 485 degrees in a special wood oven are required. The Italians are praised with their performances in the kitchen and take pride in that fact.
Some people add ingredients to their own taste on these pies, where they can put different sausages or fish products, but aim to add them only after baking. If you'll add prosciutto, it is also added immediately before consumption begins. An excellent option for such an additive are the mushrooms, both raw and marinated.
People fall into the categories of gourmet chefs and connoisseurs who want to try everything possible. The true power of cooking is clearly visible in the constant innovation and search for new methods of creating a special meal. In Italian cuisine, there's a place for everything!
The genuine pizzas first appeared in the 18th century. In the 19th century in southern Italy there was a growing new craft-job in the making of these culinary delights, as every citizen of Naples loved the pies. It took this profession 100 years to spread throughout the world and conquer it.
The flour is the main trick to each of these. The flour is specific and different from what many other pies use, in many places it is known under the name semolina of durum wheat, but in its birth place, it is also known as the " Caputo Tipo 00 ". This type of flour is finely ground in special Mills, which ensures that after baking the dough rises only up to a certain point that is perfect for making superb pizzas, which restaurants in Toronto, ON can be proud of offering.
In Italy, there are traditional masters who can rotate the dough in the air for half an hour, and these results require serious experience. You can also try having this done with a rolling pin, which non-professionals will love. Is not the best alternative, but it does the job.
The perfect option for baking is in a stone oven. You can install one in the yard, but until then- you can rely on the oven in the house. For the perfect baked result at home, it is better to hook up with the so-called "pizza stone". This is a special stone pad that evenly distributes heat and is ideal for baking in the electric oven.
According to one of the first discovered recipes for this treat, protected by law, the dough must not be thick before it is put in the oven. For baking, 2-3 minutes at a temperature of 485 degrees in a special wood oven are required. The Italians are praised with their performances in the kitchen and take pride in that fact.
Some people add ingredients to their own taste on these pies, where they can put different sausages or fish products, but aim to add them only after baking. If you'll add prosciutto, it is also added immediately before consumption begins. An excellent option for such an additive are the mushrooms, both raw and marinated.
People fall into the categories of gourmet chefs and connoisseurs who want to try everything possible. The true power of cooking is clearly visible in the constant innovation and search for new methods of creating a special meal. In Italian cuisine, there's a place for everything!
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