What’s that supposed to be? A knife and fork to take pieces cut and ready. But they eat Pizza, unfortunately, completely wrong. There is a better technique.
Pizza always goes up and some people even claim that even bad Pizza is still better than no Pizza. No matter whether you are one of the extreme fans, or not, so you can ensure that every Pizza tastes better.
Pizza you should always fold
The Neapolitans are certain: The only true Pizza comes from your city. On the Gulf of Naples, the dough is thick, rich and soft , as for example in Rom. Therefore, the following, works ideal Pizza-eating technique best:
Fold the dough, first of all, from the bottom to the top. Then you fold it again from left to right.
If you eat the Pizza in this way of biting you in the four layers at a time and have the mouth full of wonderful flavors. the tomato sauce, cheese, and olive oil can fully develop and the Pizza tastes heavenly. A practical side effect: When you described your Pizza folds like, can’t fall off the pad.
More flavor, clean food, the perfect Pizza experience. Now that they have improved their Pizza test & measurement, it is time that you make your Pizza .
The recipe for a Neapolitan Pizza
ingredients for the pizza dough
1 packet of dry yeast 250 ml lukewarm water 250 g of wheat flour Type 00 or Type 550 1 pinch of sea salt a bit of olive oil
the ingredients for the pizza toppings
800 g tomatoes, the best bottle of tomatoes of the variety San Marzano, fresh or canned 2 cloves of garlic 1 pinch of salt cloves some olive oil dried Oregano 125 g smoked Scamorza cheese or Mozzarella 100 g grated Parmesan cheese
preparation
Stir the yeast with five tablespoons of flour and lukewarm water in a bowl to make a Paste. Leave the Yeast for 15 to 20 minutes. They heap the remaining flour on a work surface and press an indentation in the middle. Into this Pit the Yeast and the salt. Knead the Whole for about two minutes and then add the warm water until a smooth, elastic dough is formed. These then have twenty minutes in a warm place until the volume has doubled. Grease a pizza pan with Oil and press it with the Hand flat. Cover the Form with a clean dish towel and let the dough rise again for about twenty minutes in a warm place. Preheat the oven to 250 degrees. Quarter the tomatoes and remove the seeds. Drain them well and place them on the dough. Mash large pieces with the Hand. Peel the garlic cloves and cut them in fine slices. Distribute the slices on the Pizza, and drizzle everything generously with olive oil. Bake the Pizza for eight minutes, remove it briefly from the oven, sprinkle them with Oregano, with smoked Scamorza cheese cubes or Mozzarella and sprinkle some grated Parmesan cheese. Then you bake it for a further eight to ten minutes, until the pastry edge is Golden brown.
Now you need to fold your Pizza and enjoy.
The lot takes you all too long? Then, try this 5-minute pizza dough.
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