[5] When cooked, it should be soft, elastic, tender and fragrant. It is topped with tomato, mozzarella and basil. Pizza Napoletana first appeared sometime between 1715 and 1725, and in the 18th century, the city of Naples already had several pizzerias in operation. Other variants are: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil and pizza Margherita DOP made with tomato, buffalo mozzarella from Campania, basil and extra virgin olive oil. Considerada la primera street food de la historia, la pizza napolitana forma parte del patrimonio inmaterial de la Humanidad desde diciembre de 2017. Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. Pizza napoletana or Neapolitan pizza is the original version of the Italian pizza. Course: Main Course. 3 julio, 2019 12:03 Pizza HISTORY. Once the dough has risen, top the pizza with the fresh tomato puree and add the toppings of your choice. Cover the dough and let stand at room temperature for at least 1 hour (ideally 2 hours), until double in volume. The dough must be kneaded by hand or with a low-speed mixer. Log in. En el primer caso, tomará un poco más de tiempo, pero el resultado está garantizado. [2] 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.[3]. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood-fired oven. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. [10], 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. Die Pizza Napoletana ist ein äußerst beliebtes und typisches Gericht der neapolitanischen Küche. [9] A DOC designation is available to pizzerias that meet strict requirements in following Neopolitan traditions in the art of pizza making. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or "Fior di Latte di Agerola", a cow milk mozzarella made exclusively in the Agerola comune. The pizza napoletana is a Traditional Speciality Guaranteed (TSG) product in Europe. In his treaties, the chief cook of Prince Emanuele di Francavilla, Vincenzo Corado, mentions tomatoes being used to season pizza and macaroni in Naples. According to the rules proposed by the Associazione Verace Pizza Napoletana,[4] 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. The pizza napoletana is a Traditional Speciality Guarant… Meanwhile, preheat oven to 450 F / 230 C. Your email address will not be published. Pizza napolitana: como é feita a original italiana A pizza napolitana entrou para a lista de Patrimônio Cultural Imaterial da Humanidade da Unesco, divisão da Organização das Nações Unidas para Educação, Ciência e Cultura. Poner la sal y el agua en el recipiente de la planetaria y mezclar para que se disuelva. It is topped with tomato, mozzarella and basil. Neapolitan pizza has a denomination of control (DOC) status granted by the Italian Standardization Body administered by the Associazione Vera Pizza Napoletana (AVPN). Roll each piece of dough by hand (avoid rolling pin) and place on a baking sheet. 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. Mas quais são os segredos do preparo italiano? Pad Kra Pao Gai - Authentic Thai Recipe | 196 flavors, 196flavors.com - Interview with Miodrag Ilić | Traditional Serbian food and recipes. Ein Muss für jeden Pizzaliebhaber. 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. 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). Finally incorporate the salt and knead for 3 minutes. [6][7] 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.[8]. 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. Cuisine: Italian, Mediterranean. Cómo hacer Pizza napolitana, la receta original Se puede amasar a mano o con una planetario equipado con un gancho amasador. Other variants are: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil and pizza Margherita DOP made with tomato, buffalo mozzarella from Campania, basil and extra virgin olive oil. 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