But we rarely think about why one turns out to be amazing, and the other - just like the Neapolitan pie.
Pizza invented several centuries ago in Naples, people are poor - just laid out on the cake all that was left in the house, and stuck in the oven. And what is always in the house of any Italian? Of course, flour, tomatoes, cheese, olive oil. Today, pizza can be ordered in the restaurant or cooked for guests on their own. And you can buy on the way from work in any supermarket frozen pizza for dinner, although the store version will be far from Italian. To make the right choice and not to spoil your evening meal, you need to know what and how much it should be.
The basis of the test
The very first pizza was prepared in a wood-burning oven, it was very thin, and it was based on a simple unleavened dough. But later it turned out that for this dish, both yeast and flaky is perfectly suitable. Pizzas are also thick and thin, round and square, open and closed.
Most delicious
Initially, the pizza was covered with a thin layer of tomatoes, cheese, greens and various seafood. Gradually, tomato sauces and ketchups replaced tomatoes cut into slices.
It is believed that meat, sausages, smoked meat in pizza appeared not so long ago. But not salami! After all, the homeland of this sausage is Italy, which for a long time is famous for this smoked delicacy. Salami features are dense structure, fine-grained pattern on the cut, abundance of fatty meat, (usually pork). It is this sausage that gives the pizza a slightly islanded, salty taste and a light aroma of smoking.
Pizza exists so much that they even began to give names. Perhaps the most unusual of all "Blanca" - only it does not put tomato, and all products should be light colors (for example, shrimp with pineapple and mayonnaise). Classical "Margarita" is prepared only with cheese and tomato, which contains a lot of spicy herbs and various spices. Pizza "Italiano" is made rectangular, dividing the cake into three parts and for each lay out the products of the color of the Italian flag. And "Capriccio" in general is divided into many parts, which are laid out a variety of fillings. Do not forget about his majesty cheese: for pizza they use gorgonzol, parmesan, mozzarella and ricotta. All of them perfectly melt, forming an appetizing crust. And I want, of course, that the cheese in the pizza was more.
We keep the balance
Few people use olive oil in cooking modern products, and in fact it is the main secret of delicious pizza. Let it goes very little, and its smack is hardly guessed, but it very tactfully emphasizes the taste of other ingredients. First of all, olive oil is necessary for lubricating the base of the pizza: only then the wet stuffing will not allow the dough to decay and will not prevent the baking evenly and become crumbly and crunchy. Determine even with closed eyes that the pizza on the table, you can by the flavor of a special seasoning, which they like to sprinkle with colored and differently-sized cakes of the hostess and cook. It, as a rule, includes oregano, red sweet and hot pepper, basil, thyme, coriander, dried onions and garlic.
You can not spoil your pizza filling
Just on the ratio of the filling and the cake a real chance to save: more test.
In addition, you can greed with cheese, adding more corn or broccoli. Pizza is loved by everyone: children and adults. But to consume it in large quantities is not recommended: it is too high-calorie and appetizing. Therefore, always eat moderately delicious home-made Italian pizza.