Tuesday, June 26, 2012
Wednesday, June 20, 2012
So I was watching reruns of Bourdain's No Reservations a few days ago when I saw something interesting. Tony sits down for a Neopolitan pizza and starts to recant all of these rules that one must follow while making pizza in Naples. These aren't just any old tips, tricks, rules or otherwise. These are actual rules. There are restrictions on ingredients, technique, oven temperature, and even the exact dimensions of the pizza. Furthermore, your business has to be inspected by an organization known as the "Associazione Vera Pizza Napoletana" just to earn the right to say you're making pizza! Here is a list of their rules that I found on Wikipedia:
- 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.
- Only San Marzano tomatoes are used for sauce.
- 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 millimetres (0.12 in) thick.
- The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.
- There are three official variants:
- Pizza Marinara: made with tomato, garlic, oregano and extra virgin olive oil,
- Pizza Margherita: made with tomato, sliced mozzarella, basil and extra-virgin olive oil,
- Pizza Margherita Extra made with tomato, buffalo mozzarella from Campania in fillets, basil and extra virgin olive oil.
Tuesday, June 12, 2012
|The schmear is in the middle.|
Monday, June 11, 2012
|Beef Bourguignon with a layer of Pommes Duchesse|