In 1889 Raffaele Esposito, the most famous pizza chef created a pizza pie for Queen Margherita – tomato, basil and cheese, to resemble the Italian flag, which remains the basis for American pizza and many pizzerias serve it as a margherita pizza.
In order to preserve its heritage a council has formed called the ‘Associazione Verace Pizza Napoletana’. They enforce the rules for what classifies the pie as the ‘traditional Italian’ variety. Regulations on the temperature at which it is cooked at, the diameter and the methods by which the dough is made are among the strict stipulations they police. The dough, for instance, can only be made by hand, even the use of a rolling pin is prohibited.
Levine takes his pizza seriously. He consumed over a thousand slices in twelve months, in twenty states and several countries. The result of this journey, Pizza A Slice of Heaven, is a volume dedicated to America’s favorite food.
Pizza in the United States has taken on all forms and is tasty on all counts. At one time, the thick crusted pizza that took half an hour to bake was very popular. Thin crusted pizzas have taken their place and sport all types of toppings. Let’s start with the basic pizza and that would be just with a tomato topping, cheese and probably pepperoni if you are so inclined. I like my pizza with lots of vegetables such as bell peppers, onions, mushrooms and olives.
Shredded spinach is a must. It is nutritious and helps hold the other ingredients together while the pizza is eaten. Freshly-grated Romano and Parmesan cheeses are excellent additions to your pizza. If the family is crazy about pepperoni, slice some pepperoni and add it as your meat ingredient. If they do not care, put in some Italian sausage, which has a good flavor that will travel through the other ingredients while baking. Chopped green, yellow, and red peppers add a bit of color to the mixture. Non-traditional, but still good, is cooked hamburger meat or shredded beef.
A .is the sum of its parts; namely, the pizza crust, the pizza toppings and the pizza sauce. Make each one as wonderful as you can make it and you’ll be assured of turning out the best homemade pizza possible. Try out the following secrets when you make your homemade pizza.
The DOC guidelines mean that you don’t have to travel to Naples to get real Neapolitan pizza. . In fact, many American pizzerias have been trained to make authentic pizza by the Verace Pizza Napoletana Americas (VPN). VPN-certified pizza restaurants have gone so far as importing volcanic stones from Campania to line their pizza ovens.
The recipe included is for a baked potato pizza. It may sound unusual, but that is the point. You get all the fun of eating a pizza, but each bite tastes like a baked potato. It plays with your mind a little bit, which makes it even more fun. If you take a moment, you can come up with all sorts of creative pizzas that you could put together. It is a lot of fun to tweak classic dishes like this.