pizza bianca (" white pizza": a type of bread topped with olive oil, salt and, occasionally herbs, such as rosemary sprigs).pizza quattro formaggi ("four cheese pizza": tomatoes, and the cheeses mozzarella, stracchino, fontina and gorgonzola sometimes ricotta is swapped for one of the latter three).
pizza capricciosa (mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil ).pizza viennese (tomato, mozzarella, German sausage, oregano, oil).pizza romana (tomato, mozzarella, anchovies, oregano, oil).Other types of Lazio-style pizza include: In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome is called pizza napoletana). It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture. It has a thin, crisp base quite different from the thicker and softer Neapolitan-style base. In pizzerias, pizza is served in a dish in its traditional round shape. It is usually cut with scissors or a knife and sold by weight. The pizza is often cooked in an electric oven. This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm).
Take-away shops sell pizza rustica or pizza al taglio. Roman pizza, pizza in Lazio ( Rome), as well as in many other parts of Italy, is available in two different styles. Pizza bianca ( white pizza) differs from common pizza by the lack of tomato sauce. The pizza napoletana is a Traditional Speciality Guaranteed ( Specialità Tradizionale Garantita, STG) product in Europe. There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra-virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita di bufala made with tomato, sliced buffalo mozzarella from Campania, basil and extra-virgin olive oil. When cooked, it should be crispy, tender and fragrant.
The pizza must be baked for 60–90 seconds in a 485 ☌ (905 ☏) stone oven with an oak-wood fire. 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. The dough must be kneaded by hand or with a low-speed mixer. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. Īccording to the rules proposed by the Associazione Verace Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour ( type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin). Its widespread adoption into other cuisines, replacing the local traditional dishes, is traced to the early 20th century.Įurope Italy Pizza Margherita Pizza al taglio in Rome Pizza quattro stagioniĪuthentic Neapolitan pizzas ( pizza napoletana) are typically made with tomatoes and mozzarella cheese. Pizza, a staple of Italian cuisine, has become one of the most recognizable and popular dishes worldwide.
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