PIZZA NAPOLETANA
In the early twentieth century, pizza crossed the Atlantic with the Neapolitan emigrants. We are in the Little Italy neighborhood of Manhattan, the stronghold of the first American pizzeria. But then… no mozzarella! It had to be replaced by local cheese. The thick, greasy, and loaded American pizza was born!
What about France? The French fell in love with pizza. They are now the largest consumer in the world after the U.S. They discovered it in 1930 in Marseille, the most Italian of French cities. This is also in Marseille that the famous pizza truck craze started, a phenomenon that spread out throughout France but has not caught on in Italy!
There is obviously no good pizza without a good pizza dough. “True” Neapolitan pizza dough is unique! It is made with a special unrefined flour, which much to my regret, is very difficult or impossible to find in France. I have not given up though. The 196 flavors trio is used to finding the impossible to find! You should have seen Mike driving all around Paris to find a grouper head and annatto oil to cook arroz con bacalao last year. Well, we may not have found annatto oil that day, but after Mike left for LA, I finally spotted some stores that carried it.
It is also said that what makes the taste of Neapolitan pizza is a typical water that you can only find in Naples. This is going to be harder to find I must admit!
The recipe I made today comes from my friend Michele. While in Naples, she went to a pizza workshop, taught by an Italian chef in the kitchen of a large hotel in Naples.
Ingredients
Instructions
for full instruction please see : www.196flavors.com
What about France? The French fell in love with pizza. They are now the largest consumer in the world after the U.S. They discovered it in 1930 in Marseille, the most Italian of French cities. This is also in Marseille that the famous pizza truck craze started, a phenomenon that spread out throughout France but has not caught on in Italy!
There is obviously no good pizza without a good pizza dough. “True” Neapolitan pizza dough is unique! It is made with a special unrefined flour, which much to my regret, is very difficult or impossible to find in France. I have not given up though. The 196 flavors trio is used to finding the impossible to find! You should have seen Mike driving all around Paris to find a grouper head and annatto oil to cook arroz con bacalao last year. Well, we may not have found annatto oil that day, but after Mike left for LA, I finally spotted some stores that carried it.
It is also said that what makes the taste of Neapolitan pizza is a typical water that you can only find in Naples. This is going to be harder to find I must admit!
The recipe I made today comes from my friend Michele. While in Naples, she went to a pizza workshop, taught by an Italian chef in the kitchen of a large hotel in Naples.
Ingredients
- Dough
- 8 cups bread flour
- ½ cup extra virgin olive oil
- 3 teaspoons active dry yeast
- 5 teaspoons salt
- 3 cups warm water (about)
- Toppings
- 3 tomatoes , peeled, seeded and pureed
- 2 cloves garlic , crushed and mixed with the tomatoes
- 12 oz. mozzarella
- 8 oz. parmesan , freshly grated
- 1 bunch fresh basil
- Oregano
- Anchovies
- Salt
- Pepper
Instructions
- Pizza dough
- In the bowl of a food processor or a stand mixer, dissolve the yeast in ½ cup of warm water (from the 3 cups of warm water).
- Let stand 15 minutes.
- Add the olive oil and flour and knead, gradually incorporating the warm water until you obtain a smooth and elastic dough.
- .....................................
for full instruction please see : www.196flavors.com
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