How would you choose the pizza provided by Italy?

Crispy, waxy and chewy are all used to describe the taste of pizza. This shows that pizza is actually varied. Pizza made of wheat flour, yeast, water, salt, olive oil, etc. Even in Italy, the taste will be different according to different places. In addition, pizza, which is popular all over the world, has its own unique characteristics according to humidity and water quality. Here we will introduce the history and unknown characteristics of pizza.

Italian pizza has a long history, and the Italian word "pizza" appeared in the historical documents of 10 century. Modern pizza didn't form its present shape and taste until Columbus introduced tomatoes from America.

Before that, it was the mainstream for Neapolitans to put lard on pizza. As a street food, pizza has a long history, but it didn't enter the European dinner culture until the 20th century. 1870 put forward the combination of tomato sauce, Mo Sarila cheese and basil pizza, which became famous after being named after the Italian princess Margaret at that time.

Neapolitan pizza, soft and chewy, is characterized by no olive oil in the dough. In addition, pizza is made by hand, without a rolling pin, which is also the characteristic of Naples pizza. Depending on the pizza manufacturer, the moisture in the cake may also vary from 57% to 65%. In sharp contrast to the biggest competitor of Naples pizza, Rome pizza, the cooking time of Naples pizza in the oven is shorter.

The pizza makers in Rome are obviously dissatisfied with the fact that the pizza in Naples has been recognized as a world heritage by UNESCO. In Italy, Naples and Rome are delicious pizzas. Then let's learn more about the characteristics of Roman pizza.

Roman pizza is characterized by its thin texture and crisp taste. Because it's a thin pizza, some plates of authentic Roman pizza are too big.

In order to make this kind of pizza, craftsmen will use rolling pins, but there are also some skilled craftsmen who make it by hand without utensils. The dough in Rome pizza has 55% less water content than that in Naples pizza. In addition, olive oil Roman pizza is generally made at low temperature.

In Rome, there are some more traditional pizzas besides ordinary round pizzas. These traditional pizzas contain millet, barley and so on. And vanilla is usually added to the dough. In addition, the moisture content of traditional pizza dough is very high, reaching 75-80%.

Some traditional pizzas take 24 hours to ferment. Among the unique traditional pizzas scattered in Rome, there are not only round ones, but also square ones. In Rome, traditional pizza was cut and sold. This kind of pizza is cut into pieces and sold with soft and glutinous ingredients, and it is crisp and diverse.

The two famous cities of Pisa are Naples and Rome, and there are also special pizzas in Italy, Genoa and Sicily, all of which are very soft. The former is often called "Foster", while the latter is described as like a sponge.