What is authentic Italian pizza ?!?

[Kostas]

Trying this new place out , supposed to have great pizza , I hear you guys arguing about frozen pizza so I take it you know a thing or two about it, then there is the raging debate about Chicago style vs NY style , but what is the pizza like in Italy ?

This place is purported to serve the real deal !

Lets find out !

[Danny83]

http://chicagopizzaandovengrinder.com

[lapince]

The crust is very very thin, and you don't have a huge ton of things on it, it's balanced with the crust, lived 9 years in DC never ate one real italian pizza, have a great one in Paris, his place looks like crap, but he has top products and is italian, very good. Yesterday in Patong went to eat with my son at pizza hut, my God what crap it was!!!

[Kostas]

Originally Posted by lapince

The crust is very very thin, and you don't have a huge ton of things on it, it's balanced with the crust, lived 9 years in DC never ate one real italian pizza, have a great one in Paris, his place looks like crap, but he has top products and is italian, very good. Yesterday in Patong went to eat with my son at pizza hut, my God what crap it was!!!

you pretty much nailed the description

[Old Expat Beast]

There are many kinds of Italian pizza: http://luckypeach.com/guides/a-guide...yles-of-italy/

[Kostas]

Originally Posted by Old Expat Beast

There are many kinds of Italian pizza: http://luckypeach.com/guides/a-guide...yles-of-italy/

Ahh yes so it looks like this is Naples style - Napoletana ;)

Is it better than western style pizza , not nessecarily just different ;)

Is it better than frozen pizza ? Ahh yes!

[Kostas]

It's called DaMarios , it's a laid back kind of atmosphere , yet the staff ar very friendly and at your service !





Nice bar, the tables have paper coverings , things could get messy

That must be the pizza oven in red in the background !

[Kostas]

We are seated at a table get comfortable , the nice young waiter with an accent (not sure if Italian) greets us.

I say to him we where told this place makes authentic Italiano pizza , how do we know if this is the case , he gives a wink and points to this logo painted on the wall , not sure what this is meant to be some kind of registration it has a number on it we will soon find out.

[Kostas]

Ok first up check out this entree

It's in a bed of zucchini sauce with blots of some sort of soft cheese omg the flavour is exquisite , where is the spoon so I can scoop this up when I'm done with the shrimp



I think he said the cheese was Gorgonzola

[Kostas]

well there it is

I got one called diavolo , with the Chilli



There is not much topping , those little mounds of chilli are hot , the flavour is amazing and the bread, that is what makes it! All chared and bubbled up at the crust



I don't know , is this authentic Italian ?

[themast]

Originally Posted by Kostas

well there it is

I got one called diavolo , with the Chilli



There is not much topping , those little mounds of chilli are hot , the flavour is amazing and the bread, that is what makes it! All chared and bubbled up at the crust

I don't know , is this authentic Italian ?

Kostas, I got a bit late on this thread and I think you got the gist of it right by now.
The "Associazione Verace Pizza Napoletana" is an association with the aim of preserving and advocating for the traditional and authentic Neapolitan pizza.
In making pizza there are several variables that define the final product and even in Naples there is a huge variation among different pizzerias (the type of flour, the amount of yeast, the rising time, the topping ingredients, the shape and size of the oven, the temperature inside the oven, how the pizzaiolo moves the pizza inside the oven during the cooking etc. are all variables that influence the final product).

A pizzaiolo associated with the "Associazione Verace Pizza Napoletana" is trained to follow the basic guidelines for preparing an authentic Neapolitan Pizza. As others have noted, the basic ingredients for a "Margherita" should be San Marzano tomatoes, buffalo mozzarella and basil (there are debates whether one should use EVO or not).

From what I can see in the picture you got an authentic Neapolitan pizza. Thin in the center, nice puffy rim, some light burns on the crust, not too much toppings. The actual name of that pizza is "Diavola" with an "A" in the end.

[Kostas]

Originally Posted by themast

From what I can see in the picture you got an authentic Neapolitan pizza. Thin in the center, nice puffy rim, some light burns on the crust, not too much toppings. The actual name of that pizza is "Diavola" with an "A" in the end.

yes it was called Diavola.

One thing I noticed , this pizza is to be eaten with a knife n fork ?

Are the toppings set also ? No customised pizzas?

They take things seriously !

[themast]

Originally Posted by Kostas

yes it was called Diavola.

One thing I noticed , this pizza is to be eaten with a knife n fork ?

Are the toppings set also ? No customised pizzas?

They take things seriously !

Well, the traditional way to eat the pizza on the street is "a libretto" or "a cartoccio" as shown in the photo below (not my photo, it comes from a Google search). Alternatively, the pizza can be sliced in 4 and each sliced folded.
Over time, with more people eating pizza in a restaurant, the habit of eating it with knife and fork developed but at first it was seen as a snobbery thing (this is based on my personal perception when I was living in Italy).

Regarding the toppings, some pizzas are set. Margherita, Marinara, Siciliana, Diavola, and others are virtually the same in every pizzeria. Things can get creative but there are certain no-nos for traditionalists. For instance pineapple, chicken and ground beef don't belong to pizza...

pizza-a-libretto.jpg

[Kostas]

Originally Posted by themast

Well, the traditional way to eat the pizza on the street is "a libretto" or "a cartoccio" as shown in the photo below (not my photo, it comes from a Google search). Alternatively, the pizza can be sliced in 4 and each sliced folded.
Over time, with more people eating pizza in a restaurant, the habit of eating it with knife and fork developed but at first it was seen as a snobbery thing (this is based on my personal perception when I was living in Italy).

Regarding the toppings, some pizzas are set. Margherita, Marinara, Siciliana, Diavola, and others are virtually the same in every pizzeria. Things can get creative but there are certain no-nos for traditionalists. For instance pineapple, chicken and ground beef don't belong to pizza...

Attachment 877634

Ahh got it , so you kind of fold it over so it doesn't flop everywhere !

looks like I'll have to go back and give it another try

Oh and I'll make sure not to order Hawaiian

[Runnin' Rebel]

Was it Gorgonzola ?? That's an interesting combo and I've had it and it's incredible!

Roquefort Is French (roqueforti) and sheep milk and hence the name and has that bite when you eat it.

Gorgonzola is cows milk and usually Italian and more creamy

Maytag Blue Cheese is my favorite and unavailable right now due to a bacteria out break at the plant, for like the 2nd time in a few years. Made in USA. I use this when I stuff my burgers it's creamy crumbly and perfect and to me the best I've ever had

Blue cheese and Cabernet is the perfect combo

[Psmith]

Looks great Kostas

I'm no expert, but I've enjoyed pizza all over Italy (Florence most recently) and other parts of the EU this last few years. Some of the better places in Aus run pretty close on authenticity imho.

I don't bother with frozen, although some of the supermarket brands here in the Old Dart are passable when you need a quick fix!

[Kostas]

Originally Posted by Runnin' Rebel

Was it Gorgonzola ?? That's an interesting combo and I've had it and it's incredible!

Yes I believe it was

Originally Posted by Psmith

Looks great Kostas

I'm no expert, but I've enjoyed pizza all over Italy (Florence most recently) and other parts of the EU this last few years. Some of the better places in Aus run pretty close on authenticity imho.

I can't complain , we are a bit spoilt for food choice and quality here in au

[Kostas]

Now it wouldn't be a Kostas thread if I didn't go a little overboard

So I also ordered the steak that was on the specials board , black Angus !

When they first brought this out , I was a bit sceptical , I don't usually like sauces on my steak but I thought what the heck I'll give it a try !

It's on a bed of polenta , and topped with a beef stock gravy or jus whatever it's called and sprinkled with walnuts

But wow the flavours mesh together amazingly !

[ejvette]

Originally Posted by Kostas

Now it wouldn't be a Kostas thread if I didn't go a little overboard

So I also ordered the steak that was on the specials board , black Angus !

When they first brought this out , I was a bit sceptical , I don't usually like sauces on my steak but I thought what the heck I'll give it a try !

It's on a bed of polenta , and topped with a beef stock gravy or jus whatever it's called and sprinkled with walnuts

But wow the flavours mesh together amazingly !

That looks pretty dam awesome! Chicago deep dish pizza isn't pizza IMO might as well go to pizza hut

[flyinghell34]

I live in Napoli and understand the true Neopolitan Italian pizza must include San Marzano tomatoes from the slopes of Mt. Vesuvius, buffala Mozzarella from Campania and should be 33cm in diameter with one basilico leaf in the middle.

[Old Expat Beast]

Originally Posted by flyinghell34

I live in Napoli and understand the true Neopolitan Italian pizza must include San Marzano tomatoes from the slopes of Mt. Vesuvius, buffala Mozzarella from Campania and should be 33cm in diameter with one basilico leaf in the middle.

I look forward to visiting Napoli in October

[SearChart]

Originally Posted by Old Expat Beast

I look forward to visiting Napoli in October

Best period to go, still beautiful weather but not extremely hot like it is in the summer.

Have fun, and be sure to share some pics

[rr-nyc]

Originally Posted by Old Expat Beast

I look forward to visiting Napoli in October

The consensus among chefs and foodies who write and blog about food say that Pepe in Grani is the best pizza in the world. It's located in Caiazzo (about an hour outside of Naples)

http://pepeingrani.it

[Rock]

I've been making home-made Pizza for 40 years in many different forms (thick crust, thin crust, various toppings) and about 35 years ago I had what I think was the best Pizza I have ever tasted.
It was made by a small Italian Cafe in Brisbane (the Capital of Queensland in Aust.) and was very minimalist. Thin crust, cheese, sauce, olives, Basil. It was a revelation for me at the time. There's nothing like wood-fired Pizza.

[MonBK]

Made in Italy?

Compare it to an authentic Rolex.

[Kostas]

Originally Posted by Rock

best Pizza I have ever tasted.
It was made by a small Italian Cafe in Brisbane (the Capital of Queensland in Aust.) and was very minimalist. Thin crust, cheese, sauce, olives, Basil. It was a revelation for me at the time. There's nothing like wood-fired Pizza.

Sounds good , so have you been able to re create it with your home made technique ?

[Kostas]

I just looked up the symbol that was on the wall - looks legit http://www.pizzanapoletana.org/eng_albo_pizzaioli.php

I mean, when a pizza place has ovens that were flown in from Italy and get up to 1000 degrees, you kind of have to make a stop for a slice (or ten).

Oh and there is only one size of pizza

[MonBK]

Originally Posted by Kostas

I just looked up the symbol that was on the wall - looks legit http://www.pizzanapoletana.org/eng_albo_pizzaioli.php

I mean, when a pizza place has ovens that were flown in from Italy and get up to 1000 degrees, you kind of have to make a stop for a slice (or ten).

Oh and there is only one size of pizza

Note to self:

Purchase and fly in a Rolex making Robot from Switzerland and start making authentic watches.

[Kostas]

Originally Posted by MonBK

Note to self:

Purchase and fly in a Rolex making Robot from Switzerland and start making authentic watches.

Making authentic Italian pizza is like having an authorised Rolex service centre , it doesn't have to be in Italy , as long as they know how to make it the traditional way , is that better ? :)

[MonBK]

Originally Posted by Kostas

Making authentic Italian pizza is like having an authorised Rolex service centre , it doesn't have to be in Italy , as long as they know how to make it the traditional way , is that better ? :)

Just pulling your leg buddy.

BTW, service centers don't make them.