Meanwhile, preheat oven to 450 F / 230 C. Your email address will not be published. Mas quais são os segredos do preparo italiano? Course: Main Course. Log in. The dough must be kneaded by hand or with a low-speed mixer.  A DOC designation is available to pizzerias that meet strict requirements in following Neopolitan traditions in the art of pizza making. Finally incorporate the salt and knead for 3 minutes.  When cooked, it should be soft, elastic, tender and fragrant. Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese.  The TSG certification attests that a particular food product objectively possesses specific characteristics which differentiate it from all others in its category, and that its raw materials, composition or method of production have been consistent for a minimum of 30 years.. In the bowl of a food processor or a stand mixer, dissolve the yeast in ½ cup (100 ml) of warm water (from the 3 cups / 700 ml of warm water). Roll each piece of dough by hand (avoid rolling pin) and place on a baking sheet. Neapolitan pizza has a denomination of control (DOC) status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN). , Pizza made with tomatoes and Mozzarella cheese, List of pizza chains of the United States, Associazione Vera Pizza Napoletana (AVPN), "Naples' pizza twirling wins Unesco 'intangible' status", "Regulations for obtaining the use of the collective trade mark "Verace Pizza Napoletana" Production Rules ('Il Disciplinare')", "Verace Pizza Napoletana Specification | Verace Pizza Napoletana", "Publication of an application pursuant to Article 8(2) of Council Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialties guaranteed – Pizza napoletana (2008/C 40/08)", https://en.wikipedia.org/w/index.php?title=Neapolitan_pizza&oldid=987622097, Italian products with protected designation of origin, Creative Commons Attribution-ShareAlike License, This page was last edited on 8 November 2020, at 06:51. HISTORY. Ein Muss für jeden Pizzaliebhaber. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven. Cover the dough and let stand at room temperature for at least 1 hour (ideally 2 hours), until double in volume. Considerada la primera street food de la historia, la pizza napolitana forma parte del patrimonio inmaterial de la Humanidad desde diciembre de 2017. 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 millimeters (0.12 in) thick. It is topped with tomato, mozzarella and basil. In Argentina, a pizza a la napolitana ("Neapolitan pizza") is a pizza topped with mozzarella cheese and slices of fresh tomato, which may also be flavoured with garlic.  This style of pizza gave rise to the New York-style pizza that was first made by Italian immigrants to the United States in the early 20th century.. Cómo hacer Pizza napolitana, la receta original Se puede amasar a mano o con una planetario equipado con un gancho amasador. Cuisine: Italian, Mediterranean. In his treaties, the chief cook of Prince Emanuele di Francavilla, Vincenzo Corado, mentions tomatoes being used to season pizza and macaroni in Naples. There are different variants, but the original one is called Pizza Margherita, and it follows the essential rules for the ingredients, tomato, sliced mozzarella, basil and extra virgin olive oil, sometimes with a sprinkle of Parmesan Cheese on top. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used.
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