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I prepare the pizza dough in the bread machine, but it can also be made by hand.
In the pan from the Bread Machine I put in turn: warm water, salt, oil, flour mixed with baking powder and above the yeast and sugar.
I plan the car on the kneading and leavening program and let it do its program.
I open the canned tuna and drain them in a strainer.
When the dough is ready to rise, I put it in the large tray on the stove where I put a sheet (paper) for baking.
I stretch it to reach the edges of the tray, then I put the tomato pulp, the crushed garlic and oregano, which I spread all over the surface of the dough.
Then sprinkle the crushed tuna and chopped mushrooms. On top I put some of the Pizza ingredients from Kotany (good, good grandmother!).
Cut the mozzarella balls in half and put them over the mushrooms.
Put the tray in the preheated oven at 160 degrees for 50-60 minutes, until the pizza turns a copper color and the mozzarella melts.
After the pizza is baked, we portion it and serve it with homemade ketchup or different sauces, according to preference.
You will definitely have Pardon !
So what is Neapolitan pizza?
Pizza Napoletana (i.e. Neapolitan pizza) is a type of thin-crust pizza originating from Naples in Italy. Using a special dough preparation and simple, fresh toppings. For this blog post, I decided to make a & # 8216marinara pizza & # 8217 version, which omits cheese (although I did add a cheeky sprinkle of basil leaves because I love them).
This style of pizza is also usually & # 8216wetter & # 8217 than your standard pizza, harder to eat in slices if you use the perfect ratio of sauce to dough (and cheese, if using it).
There are actually four main varieties of Neapolitan pizza, including:
- Marinara Pizza: With tomato, garlic, oregano, and extra-virgin olive oil (EVOO)
- Margaret: With tomato, sliced fresh mozzarella Fiore di latte (rather than grated), basil, and EVOO.
- Margherita Plus: Similar to the above but uses buffalo mozzarella from Campania instead of the Fiore di latte.
- Pizza Bianca: This is & # 8216white pizza & # 8217 and is served without tomato sauce. I & # 8217ve read differing versions on what the & # 8216authentic & # 8217 pizza Bianca contains & # 8211 it seems to be one that is served more as a bread than a pizza, with herbs olive oil, and garlic.
Now, while the homemade pizza dough has been made following the traditional Neapolitan method with a & # 8216poolish & # 8217, I & # 8217m unable to follow the rules for a perfectly authentic Neapolitan pizza (of which, there are many). These dictate exactly what flour to use, where to source ingredients, how it & # 8217s kneaded, the use of fresh yeast, and the exact cooking method (in a wood fire oven for under 90 seconds), just to name a few.
Unfortunately, without the use of a wood fire oven or access to the regional ingredients, there was no hope for full authenticity & # 8211 so I did what I could by focusing on doing the best dough I can. To make this authentic Italian pizza dough recipe, we first need to make what is called a poolish.
Pass the Marinara Sauce! DiGiorno's Limited-Edition Pizza Donuts Are Covered in Cheese
Round, square, folded into a calzone, or shrunk down into bite-sized pieces, pizza is delicious in almost every shape and form. But just when we thought we’d seen it all (yes, we’re talking about Pizza Hut’s massive Cheez-It pizza bites), DiGiorno unveiled DiGiornuts, aka pizza donuts. Created in honor of National Donut Day, the mashup puts an unexpected twist on the concept of a savory dessert, but the more I read about the toppings, the more these donuts sound like a gourmet pizza experience.
Like a slightly more circular version of our favorite triangular snack, the brioche donuts are stuffed with mozzarella cheese, pepperoni, and tomato sauce and topped with DiGiorno sauce and parmesan cheese. For more of the aesthetic dessert, the cake donuts are stuffed with mozzarella cheese and topped with DiGiorno sauce, mozzarella cheese, and julienned pepperoni "sprinkles."
So how do you get your hands on one? The DiGiornuts will be exclusively available through a Twitter sweepstakes on June 4, aka National Donut Day. To win, fans 18 years or older from one of the 50 states or the District of Columbia must reply to @ DiGiorno’s tweet on the day of the raffle with #sweepstakes. Winners will be chosen at random and will receive a half-dozen box of the cheese-stuffed treats.
"At DiGiorno we like to push the boundaries of what's possible for pizza, and the DiGiornut is something we've been dreaming about for a while," said DiGiorno's brand manager Kimberly Holowiak. My food dreams usually involve chocolate fountains and that perfect sandwich I had eight years ago, but this idea is out of a totally different pizza box. Still, I'm not complaining. Now, the question remains: to dip them in marinara sauce or ranch dressing?
After you have made the pizza dough, cut a piece out of it and spread it & # 8211 on a surface previously sprinkled with flour & # 8211 with the rolling pin until it is about 20 cm long (try to get the dough as thin as possible ). If it has an irregular shape, cut its extra edge so that it has a rectangular shape at the end. Cover with a little pizza / marinara sauce. Align the slices of salami / ham from one side of the dough to the other, semi-overlapping them (IMPORTANT: the first slice placed must also cover the bottom of the dough, the following slices being placed, not very visibly, higher and higher. 8211 to give & # 8222height & # 8221 to the rose). Sprinkle grated mozzarella on the bottom of the meat slices. Then, starting from the end of the first slice, roll lightly but firmly holding on to the bottom of the rose. Put the flower thus obtained in one of the hollows of the muffin tray, with the salami / ham up, of course.
After doing the same with the rest of the dough and forming a total of 6 roses, put the tray in the oven for 20-25 minutes, over medium heat.
Marinara Sauce on Pizza
Can you use Marinara sauce for pizza? The answer is yes!
By the 1900s, the sauce was proclaimed as an Italian classic. Marinara sauce has that original Italian flavor. Out of all the red sauces, Marinara sauce is the easiest to make.
Marinara sauce is made with only a few ingredients and with easy steps to follow. The next part will show you the process of making this delicious type of sauce.
A recipe for a traditional Italian Pizza Marinara. The original Pizza Marinara is vegan and only served with tomato sauce, garlic and oregano. The Marinara is a true pizza classic and comes from Naples like the Pizza Margherita. Unlike the vegetarian Margherita, the Marinara contains no cheese. The fresh tomato sauce, the garlic and the oregano combine with the pizza dough to a very delicious taste experience. Depending on your preference, a dash of olive oil can be added. Incidentally, a real vegan Pizza Marinara has nothing to do with the seafood pizza, which is usually available under the name Marinara. The name of the Marinara goes back to Italian sailors. Due to the good shelf life of all ingredients, it could also be freshly prepared on the high seas and used as provisions for long sea voyages.
Prepare a homemade pizza dough using our original pizza dough recipe or alternatively use a store-bought dough. A homemade pizza dough, tastes much better than bought dough and should be preferred.
First shape the dough with your hands into a ball.
Press the dough to a thick round shape.
Finally shape it with your hands to a thin and round pizza.
Now coat the pizza topping with homemade marinara sauce and leave around 1 inch at the edge.
Finely chop the garlic and spread evenly on the Marinara.
Top with Oregano or Italian herbs.
Put the Pizza Marinara in the preheated oven and bake for about 3 to 8 minutes, depending on the heat. The baking time depends enormously on the temperature of the oven and the use of a baking stone or steel. Here you can find a detailed guide to pizza baking at home.
Add a dash of good Italian olive oil and some basil leaves if desired.
Cut into slices and serve hot.
What is the Difference between marinara sauce and pizza sauce?
Often we get questions like "Is marinara sauce pizza sauce?". The marinara sauce is based on the Italian tomato sauce which has basically only 1 ingredient: fresh peeled San Marzano tomatoes. For the Marinara you only have to add some garlic, oregano and basil leafes.
Taste expectations from this simple marinara sauce
This super simple sauce is naturally gluten-free and vegan, and slow-simmered to develop and deliver to you the best tomato, basil and garlicky flavors.
The herbs and seasonings perfectly complement those slow-simmered rich tomato marinara flavors, without completely overpowering them.
Homemade marinara sauce is almost as fast and tastes definitely better than the best of supermarket sauces - and it’s made with everyday kitchen ingredients.
All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, one onion) are in this recipe.
The ingredients are pantry staples that we always keep on hand so it’s easy to whip up. Since the ingredient list is very short, make sure to source the best quality ingredients you can find.
The Italians traditionally use San Marzano tomatoes for this sauce. San Marzano is an Italian variety of plum tomato and the standard of Italian Marinara Sauce. However, it may be a tad troublesome to find them in India. So, scout for fresh and really red and round tomatoes.
How do you recognize an authentic Italian pizza?
For the vast majority of people, pizza is the most representative example of Italian food. Along with pasta, pizza is indeed the most common dish that Italians have successfully exported to all continents. However, the authorship of the pizza is disputed. In one form or another, flat bread covered with various toppings can be found in almost all Mediterranean cultures, but it is the Italians who have turned it into a world-famous dish.
And, of all, the most famous pizza is the one in Naples. It is said that here pizza was the food of the poor who had to survive on what little they had. With their hands not exactly clean, they ate holding the slices of the edge they threw at the end. Also in Naples was opened in 1830 the first pizzeria in the world & # 8211 "Antica Pizzeria Port'Alba" - which still operates today.
When it comes to food, Italians take things very seriously and do not accept any compromise. Precisely to preserve the traditional way of preparation and taste, more than 30 years ago, in Naples, the Authentic Neapolitan Pizza Association was founded. After consulting the most skilled masters in pizza preparation, the association has drawn up a set of strict rules that define exactly how to prepare a real Neapolitan pizza.
Although there are hundreds of types of pizza in the world today, the Naples association recognizes only two of them as authentic: Pizza Marinara, considered to be the first pizza recipe, and Pizza Margherita, created in 1889 by Raffaele Esposito special for Queen Margherita, consort of King Umberto I of Italy.
First of all, the composition of the pizza dough should only include water, salt, yeast and flour type "00". The coca is spread exclusively by hand by the pizzaiolo, a process by which the air is pushed from the center to the outside, which makes the edges higher and fluffier after baking. The rules require that in the end the pizza top should not be thicker than 0.4 cm in the middle and 1-2 cm on the edge and have a maximum diameter of 35 cm.
According to the regulations, Pizza Marinara is prepared with peeled tomato sauce spread all over the surface of the countertop, except on the edges. Then sprinkle garlic cut into thin slices, and at the end add a pinch of oregano and extra virgin olive oil. All these movements are performed evenly, in a spiral, starting from the middle, towards the edges, in order to distribute the ingredients as evenly as possible.
For Pizza Margherita, thin slices of mozzarella or fior di latte (a mozzarella-like cheese) are placed over the same top covered with tomato sauce. You can also add grated hard cheese, evenly sprinkled. At the end, add some fresh basil leaves and extra virgin olive oil.
Pizza should be baked exclusively in a wood-fired oven at a temperature of 485 ° C for 60-90 seconds. Pizzaiolo should be checked and rotated periodically to ensure that it is cooked evenly and that the countertop does not carbonize.
After baking, a traditional pizza must have the following characteristics: soft, elastic and easy to bend the top, dry and dense tomato sauce, and mozzarella - melted evenly over the entire surface of the top. The edges should be well browned, slightly crispy and with a smell of fresh bread, fresh from the oven, which together with the slightly pungent aroma of thick tomato sauce, enriched with oregano, garlic and basil, finally give that unique feeling on which only an authentic pizza has.
Fortunately for the millions of people who enjoy pizza every day, Italian chefs and not only have invented many more recipes as delicious as those recognized by the association in Naples: Pizza Capricciosa - with tomato sauce, mozzarella, ham, mushrooms, olives, oregano, Pizza Quatro Formaggi - with mozzarella, gorgonzola, emmental, parmesan, oregano, sweet cream, Pizza Quatro Stagioni - with tomato sauce, mozzarella, ham, chorizo, olives, mushrooms, oregano or Pizza Prosciutto e Grogonzola - with tomato sauce, mozzarella, gorgonzola, prosciutto crudo, parmesan, oregano are just some of the recipes that can be ordered from the menus of Italian restaurants.
Finally, the regulations of the Authentic Neapolitan Pizza Association make a very important mention, which you should take into account: “Pizza must be enjoyed on the spot, as soon as it has been taken out of the oven, at the pizzeria. The preparation may not be frozen or stored in any other way for later consumption. "
For the dough
Alex and I have spent 10 years researching our pizza dough recipes. They & # 8217ve been through many revisions until we tweaked to the absolute perfect dough. You can use either of the two pizza dough recipes for your pizza marinara (and of course, you can shortcut by using store-bought dough):
- This is our standard pizza dough that comes out perfect. We make it using stand mixer, but you can also knead it by hand.
- Easy Thin Crust is similar but makes a thinner dough that you roll out - it would also work well here!
It has been claimed the pizza marinara was introduced around the year 1735 (in 1734 according to European Commission regulation 97/2010), and was prepared using olive oil, cherry tomatoes, basil, oregano and garlic at that time, & # 916 & # 93 and that historically it was known to be ordered commonly by poor sailors, and made on their ships due to it being made from easily preservable ingredients: & # 917 & # 93 all of these claims are however only backed by tradition rather than solid evidence.
Francesco de Bourcard, writing in his 1866 book Uses and customs of Naples (Customs and Traditions of Naples), Vol. II (page 124), seemed to know the recipe with a different name, and to consider the addition of tomatoes an extra for both Marinara and Margherita:
The most ordinary pizzas, so to speak with garlic and olive oil, have the oil as a condiment, and sprinkle, in addition to the salt, the oregano and finely chopped garlic cloves on top. Others are covered with grated cheese and seasoned with lard neck, and then a few basil leaves are placed on top. Minute fish is often added to the first to the second of thin slices of mozzarella. Sometimes we use sliced ham, tomato, arselle, etc. Sometimes folding the dough on itself forms what it is called calzone.
The most ordinary pizzas, called with garlic and oil, are seasoned with oil, and on top a sprinkling of, besides salt, finely minced oregano and garlic cloves. Others are covered with grated cheese and seasoned with lard, and then a few leaves of basil are laid on top. To the first ones often small fish are added to the latter thin slices of mozzarella. Sometimes they use sliced ham, tomatoes, wedge clams, etc. Sometimes folding the dough on itself they form what they call calzone.