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Favorite Pizza Toppings
Part 2
The dough must be kneaded by hand or with an approved
mixer that moves in a clockwise direction. After the rising process, the
dough must be formed by the right hand and the first two fingers of the left
without the help of a rolling pin or other mechanical device, and may be
no more than 3 mm (1/8 in) thick. The pizza must be baked for 60–90
seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When
cooked, it should be soft and fragrant. Neapolitan pizza has also gained
in Italy the status of "guaranteed traditional speciality". This admits only
three official variants: Pizza marinara: with tomato, garlic, oregano
and oil; Pizza Margherita: tomato, mozzarella in listels, basil and
oil; Pizza Margherita Extra: tomato, buffalo mozzarella from Campania
in listels, basil and oil. Veneto style: Pizza in Veneto (Venice, Padova)
is very thin (0.5 cm), crispy in the outer ring but soft, almost flimsy,
in the inner portion. Little sauce is used, and a popular topping is strips
of Prosciutto. Lazio style: Pizza in Lazio (Rome), as well as in many
other parts of Italy is available in 2 different "flavours": 1) 2
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