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favorite dish pizza

origins of pizza

Her story is much longer than it might seem. The tradition dates back to baking bread cake Neolithic times in Europe. Flat bread with additions of herbs and cheese bake it on their shields, the soldiers of the Persian king Darius I. Also, the Greeks prepared a sort of pizza today. They baked flat breads flavored with herbs and drizzled with olive oil called plankuntos. It was probably from Greece, they found their way to areas in Italy. Today's pizza
word was first used in 997, a name which derives from the Latin picea - meaning cake from water and flour.

first modern pizza

probably the first pizza, similar to what we know, wypieczono around 1522. Then it was brought to Europe the first tomatoes from the New World. Initially, they were considered poisonous. The breakthrough in this regard were the experiments of poor people who are in their cake with flour, water and oil, began in addition to traditional ingredients - herbs and cheese, add the tomatoes. The beginnings were very difficult, but it is now difficult to imagine a real pizza without tomatoes or even tomato sauce.

Marinara and Margherita

first pizzeria - Antica Pizzeria Port Alba "- was founded in 1830 in Naples. It produced what Although pizza since 1738, but before opening the restaurant, she was sold on the streets. Initially, ate pizza przypływający sailors to the port. Hence the origin of the name of the oldest pizza - Marinara, sometimes wrongly associated with seafood, which are not included. It includes only the tomatoes, oregano, garlic, olive oil and basil.
The second is the traditional pizza Margherita, which was roasted on the occasion of arrival of King Umberto I and Margherita of Savoy to Naples. Its flavor and color, referring to the Italian flag - green basil, white mozzarella and red tomato, liked especially the queen, which explains its name.

is worth mentioning that only these two types of pizzas are recognized by the established in 1984, the Italian organization "Association of the true pizza of Naples." It also sets out how a batch of pizza in a wood burning stove - the optimum temperature is 485 º C, cooking time - 90 seconds, the thickness of the dough in the middle - 1 / 3 cm. As you can see, you must meet a fairly onerous requirements to enjoy the true Neapolitan pizza.


Pizza Margherita:

Ingredients:
• 500 g white flour
• 1 tablespoon salt • 1 teaspoon

sugar • 2 teaspoons yeast

• pepper • 2 tablespoons olive oil • 1 ½
cups hot water
• tomato sauce
• 150 g mozzarella
• 8 leaves of basil

Design:

Mix flour with yeast, salt, sugar and pepper.
Then pour the oil and knead adding hot water to produce a smooth elastic dough. Then knead
them for 10 minutes on floured pastry board.
Once it starts to move away from the hand to form a ball and put it into a bowl greased with olive oil.
Cover with a cloth and set aside in a warm place for at least an hour to have grown.
After this time, divide the dough into parts which form the cakes, which must be greased with oil.
Then smear tomato sauce, sprinkle with grated cheese and chopped basil leaves.
Put in the oven preheated to 220 degrees and bake for about 15 minut.Pizza should not be gruba.Do pizza do not use ketchup !!!!!!!!
Enjoy!