La margarita pizzeria8/31/2023 Pour a liter of water into a dough making machine, dissolve 50-55 g of salt, add 10% of the total amount of flour you are planning to use, then dissolve 3g of yeast, and start mixing gradually adding the remaining 1.8 Kg flour until the dough reaches the desired texture and consistency, defined as "Il Punto di Pasta", smooth to the touch and very extensible. No other working tools other than the hands of the pizzaiolo are allowed, no rolling pin or mechanical press machine, and it needs to be cooked in a wood- brick oven at 485☌ for about 90 seconds.īelow is the original Pizza Margherita recipe you find in the official standard procedures codified in the Disciplinare di Produzione della Specialità Tradizionale Garantita "Pizza Napoletana". You need to have a 3 mm thick disk of dough with a 1-2 cm high crust. The top quality of the ingredients and the traditional preparation and cooking method are at the basis of a true Pizza Napoletana STG. Since 2009, Pizza Margherita is one of the three Pizze Napoletane with an STG (Specialità Tradizionali Garantite - Traditional Guaranteed Specialty) EU label together with the Marinara (garlic and oregano) and the Margherita Extra (mozzarella di Bufala Campana DOP, fresh basil and tomatoes). Since then it has grown into one of the most recognisable symbol of Italian food culture in the world. Whatever the real origins of this pizza recipe are, all we know for sure is that Raffaele Esposito's version for Queen Margherita was the one that made it popular. There he describes the most popular pizza toppings of the time which included one with cheese and basil, often topped with slices of mozzarella. They named it after the Queen - Pizza Margherita.ĭescriptions of such a pizza recipe, however, can be traced back to at least 1866 in Francesco DeBouchard book “Customs and Traditions of Naples” - (Vol II, p. Pizza Margherita is to many the true Italian flag.Īccording to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife created a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil).
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