Real pizza from Italy is made using traditional pizza-making methods and high-quality ingredients.
The origins of pizza can be traced back to ancient civilizations such as Greece, Egypt, and Rome, with the invention of flatbreads. However, modern pizza as we know it today is a creation of Naples, Italy, where the Margherita pizza was invented in the 18th century.
The History of Italian Pizza
In 1889, King Umberto I and Queen Margherita of Savoy visited Naples and to celebrate, a pizza was made and named after queen Margherita.
This can be said to be the origin of pizza. Italy has many regions that are known for their unique pizza styles.
For example, Naples is famous for its Neapolitan-style pizza, which features a thin crust and simple toppings. Rome is known for its pizza al taglio, cut into squares and sold by weight.
Authentic Italian pizza ingredients
The main ingredients of a classic Italian pizza include specific types of flour such as 00 flour, san Marzano tomatoes and mozzarella di búfala. Other ingredients include basil and olive oil, which just be high quality and fresh.
The Traditional Pizza-Making Process
The first step in the process is the pizza dough preparation. Italians make their dough with 00 flour and like to allow their dough to ferment for a minimum of 10-12 hours. They then hand stretch their dough so that the crust will have a lighter texture.
They adopt a less is more approach to toppings when combining ingredients, but they will use a lot of each topping that they select. Pizza is then adopt a wood-fired oven cooking approach at extremely high temperatures.
Types of Authentic Italian Pizzas
There are differences between different Italian pizzas, such as a Neapolitan pizza versus a roman pizza.
Whilst Neapolitans refrain from the use of fat in their dough, the Romans cut back on water and add a good glug of oil to the floury mixture. This means a Neapolitan pizza will tend to have a thicker dough.
UNESCO accepted the art of Neapolitan pizza making into their list of cultural heritage of humanity.
The Role of Certification and Regulations
Pizza certification can ensure you are eating authentic pizza amongst all of the new pizza varieties.
The associazione Verace pizza napolenta (avpn) guidelines outline the required method of production, shaping of the dough and cooking requirements for a pizza to be certified as Neapolitan. Similarly, ‘DOP’ pizzas- denominazione de orinigine protetta- have ingredients from Italy in which the product names are protected.
The Cultural Significance of Pizza in Italy
The main reason why Italians love pizza is that Italy is the origin of pizza and huge variety to cater to each region’s preferences.
The current pizza we are eating had its first origin in the city of Naples in Italy. This was the main food that was eaten by the immigrants who were there in the late 18th century as their main food.
Italian culinary tradition also accounts for pizza’s cultural significance. In Italy pizza is an important part of social gatherings and celebrations, and will be eaten with a knife and fork at a table.
Challenges in Preserving Traditional Methods
With the rise of travel and the creation of fast food chains, pizza has become a global phenomenon.
This can pose authenticity challenges and preserving pizza traditions is therefore important to Italians both inside and outside of Italy.
Conclusion
Overall, it is understandable why traditional methods in making authentic Italian pizza are so important to Italians, being man ingrained part of their culture for centuries.
FAQ Section
Does Italian pizza have pineapple?
Authentic Italian pizza has never included pineapple
What temperature does Neapolitan pizza cook at?
Around a minimum of 400 degrees calculus.