I’m leaving work shortly to get to the market so I can buy some food
We have our staples in the dry store indoors but we don’t have any dough balls from which I can make pizzas. Chiara asked if we could have pizza tonight, and I think she was talking about the pizzas 🍕 that Edoardo makes so knowing he is likely to get home after dinner I shall try to make them as he does.
Neapolitan pizza (pizza napoletana) is a protected, traditional Italian style known for its soft, elastic, and airy crust with a raised edge (cornicione), cooked in 60-90 seconds in a 900°F wood-fired oven. The three official, traditional varieties are Margherita, Marinara, and Margherita Extra (using mozzarella di bufala).
Here are the main types of Neapolitan pizza:
Pizza Margherita: The quintessential Neapolitan pizza, topped with tomato sauce, mozzarella (often fior di latte), fresh basil, and extra virgin olive oil.
Pizza Marinara: The oldest variation, characterized by simplicity: tomato sauce, garlic, oregano, and olive oil (no cheese).
Margherita Extra (or Bufala): Similar to the Margherita, but specifically made with high-quality buffalo mozzarella (mozzarella di bufala campana).
Pizza Capricciosa: A richer option topped with mozzarella, tomatoes, baked ham, mushrooms, artichokes, and olives.
Pizza Quattro Stagioni (Four Seasons): Similar to Capricciosa, but the ingredients (mushrooms, artichokes, ham, olives) are separated into four distinct sections.
Pizza Cosacca: An even simpler version than the marinara, featuring just tomato sauce (or grated cheese) and grated Pecorino Romano cheese.
Calzone: A folded pizza, often stuffed with ricotta, mozzarella, salami, and tomatoes.
"Canotto" (Rubber Boat) Style: A modern, popular style featuring a significantly larger, more airy, and bubbly, "inflated" crust.
Key Characteristics:
Dough: Made with high-quality Type 00 flour, water, salt, and yeast.
Texture: Soft, thin in the center, and easily folded (often eaten with a knife and fork).
Size: Generally around 30cm in diameter.
Neapolitan pizza (pizza napoletana) is a protected, traditional Italian style known for its soft, elastic, and airy crust with a raised edge (cornicione), cooked in 60-90 seconds in a 900°F wood-fired oven. The three official, traditional varieties are Margherita, Marinara, and Margherita Extra (using mozzarella di bufala).
Here are the main types of Neapolitan pizza:
Pizza Margherita: The quintessential Neapolitan pizza, topped with tomato sauce, mozzarella (often fior di latte), fresh basil, and extra virgin olive oil.
Pizza Marinara: The oldest variation, characterized by simplicity: tomato sauce, garlic, oregano, and olive oil (no cheese).
Margherita Extra (or Bufala): Similar to the Margherita, but specifically made with high-quality buffalo mozzarella (mozzarella di bufala campana).
Pizza Capricciosa: A richer option topped with mozzarella, tomatoes, baked ham, mushrooms, artichokes, and olives.
Pizza Quattro Stagioni (Four Seasons): Similar to Capricciosa, but the ingredients (mushrooms, artichokes, ham, olives) are separated into four distinct sections.
Pizza Cosacca: An even simpler version than the marinara, featuring just tomato sauce (or grated cheese) and grated Pecorino Romano cheese.
Calzone: A folded pizza, often stuffed with ricotta, mozzarella, salami, and tomatoes.
"Canotto" (Rubber Boat) Style: A modern, popular style featuring a significantly larger, more airy, and bubbly, "inflated" crust.
Key Characteristics:
Dough: Made with high-quality Type 00 flour, water, salt, and yeast.
Texture: Soft, thin in the center, and easily folded (often eaten with a knife and fork).
Size: Generally around 30cm in diameter.
26-30, F
