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A classical Neopolitan uniform. Which reminds me is it still pizza if it is delivered by someone on a horse wearing that uniform? Did Napoli ever have a classical take out service?
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A response to "Grinding your own gears" by John H. Darko
- Thread starter Fluffy
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That's actually true. We can capture a lot of what makes wood-fired pizza great, but it's never quite as good as the real thing.
One day, we'll be homeowners again and my wife can build the oven she's been lusting after.
Take out service for pizza in Naples? You gotta be kidding..
I think some quotations from Wiki are needed:
Recipe
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. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) wood fire oven.[5] When cooked, it should be soft, elastic, tender and fragrant.
Variants
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. 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. The pizza napoletana is a Traditional Speciality Guaranteed (TSG) product in Europe.[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.
If there is a tiniest piece of decency left in you you would now ban yourself from this thread.
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Yes, that is what I said, only in Fahrenheit. A non-classical temperature regime?True pizza requires 450-650 deg C.
Naan bread needs similar.
That's a big if.If there is a tiniest piece of decency left in you you would now ban yourself from this thread.
Well, you're an engineer, you already know how meaningless Fahrenheits are.
Those are "we went to the Moon" units.
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Well I've tried converting those around me to proper units since I was about 10 years old. You just have to use the colloquial units to be understood. So I get tripped up on international forums sometimes. I do remember using slugs for calculations in some engineering classes.Well, you're an engineer, you already know how meaningless Fahrenheits are.
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Yes, but those in the USA aren't so big on British Imperial units. That is why we have our own sort of.
What's a day between friends , you would of loved it at the stag do.
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You leave our BBC cabinets out of this!If you were a true pizza and BBQ lover you would know that the best tree to bake pizza and fire a BBQ is not oak but beech.
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I've a friend of a friend who has his own stone pizza oven. Always fired by oak. He spent several weeks at some institute to learn the exact proper techniques and ingredients for making Neopolitan pizza the classic way. I must say, his pizza is the best I've ever had far and away. Being the philistine I am I might nearly ask him some time, "how do think this would be if we put some thinly sliced pineapple on here?" But he is more hard core than you guys and I would definitely get banned. So I'll not risk that.
OTOH, if I get serious enough to have one of the small metal ovens with a stone, I'd try the pineapple on there at least once.
OTOH, if I get serious enough to have one of the small metal ovens with a stone, I'd try the pineapple on there at least once.
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On no, hickory is the best for BBQ. Not had pizza from beech so I'll not contest that one. But BBQ with Beech, no way......hickory.If you were a true pizza and BBQ lover you would know that the best tree to bake pizza and fire a BBQ is not oak but beech.
