What is authentic Italian pizza ?!?

[Peter99]

My knowledge of Italy is a little limited only having visiting a couple of times to Venice & Rome, some years ago.
I went with my family and at the time being a little low in the folding stuff we only visited Pizzarias, as they seemed to be at the lowest edge of the restaurant trade. Eating anywhere else seemed to be quite expensive.
The pizzas were good but bear in mind we were always hungry!
Ever since have never really rated pizzas when compared with the quality of other Italian meals.
So IMO pizza are excellent when you are hungary and want a quick meal but I will never go out if my way to have one when other options are considered.

[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

[Cobain]

These guys will argue just about anything

[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.

[cruise_bone]

Di Fara - Brooklyn

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 !

[wantonebad]

http://www.pepespizzeria.com/

[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

[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

[Canefan1]

Originally Posted by wantonebad

http://www.pepespizzeria.com/

That one on top looks delicious

[MonBK]

Originally Posted by Canefan1

That one on top looks delicious

You're kidding right, it looks awful.

[wantonebad]

Originally Posted by Canefan1

That one on top looks delicious

It WAS I assure you!!

[Canefan1]

Originally Posted by MonBK

You're kidding right, it looks awful.

Not kidding,

[rr-nyc]

Originally Posted by cruise_bone

Di Fara - Brooklyn



The End.

it's one of the best but the old man is just too slow

[themast]

Just found this fun video to show the pizza "a libretto" concept (it goes also by pizza "a portafoglio")

[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

[themast]

Originally Posted by Kostas

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

At the restaurant I would go with the 4 slices, each one folded. Let it cool a bit first.

Ask the waiter for an Hawaiian... if she/is Italian you will witness a lot of good theater!

[themast]

After all this pizza talk I had to go and get a fix!!

image1.JPG

[Kostas]

Originally Posted by themast

After all this pizza talk I had to go and get a fix!!

Attachment 878021

Haha nice !

We just got back from there again!

This time i went and checked out the oven



It's not that big , but it can reach 1000 deg , I asked him how long does it take to cook the pizza and he said 45sec! And that's turned twice ! Not sure if he was being serious or pulling my leg , these Italians !



The pizza turns out great , either way !

And this time I also got the hand made spaghetti -Mare


morton bay bugs, zucchini, tomato, garlic, majoran, saffron and chilli*

[Canefan1]

Originally Posted by Kostas

Haha nice !

We just got back from there again!

This time i went and checked out the oven



It's not that big , but it can reach 1000 deg , I asked him how long does it take to cook the pizza and he said 45sec! And that's turned twice ! Not sure if he was being serious or pulling my leg , these Italians !



The pizza turns out great , either way !

And this time I also got the hand made spaghetti -Mare


morton bay bugs, zucchini, tomato, garlic, majoran, saffron and chilli*

Nice!

[themast]

Originally Posted by Kostas

It's not that big , but it can reach 1000 deg , I asked him how long does it take to cook the pizza and he said 45sec! And that's turned twice ! Not sure if he was being serious or pulling my leg , these Italians !

No joke, it takes approximately 60 seconds to cook a pizza. The pizzaiolo has to turn it so that it gets exposed to the heat source (see the fire on the left in the oven) evenly. He/she will also hold the pizza up in the hot air in the oven for a few seconds to get the cooking done right and even.
There are always variations in the oven temperature and it is part of the pizzaiolo artistry to get the cooking done right all the times.