The italian chefs defend that with only three elements you can make the best italian pizza. But it’s not worth any mass. nor any mozzarella nor any ketchup. It does not matter if it is Roman and fine or Neapolitan with a thicker dough and inflated edges. All good pizza must be made from flour, yeast, oil, salt and water, confesses the chef of Trattoria Manzoni, Stefano Letter.
In addition, the dough must ferment for at least 48 hours. “Because it gives it more flavor and lightness”, adds the owner of Fratelli Figurato, Ricardo Figurato.
In any case, the ketchup It has to have a good density. “If the tomato is too liquid, it soaks up the dough and won’t have the crunchy effect we want,” explains Carta. The best is the San Marzano tomato or pear. “It does not have so much water,” argues Figurato.
The third mantra is cheese. The rule is very clear: mozzarella drier in Roman pizza and creamier for Neapolitan. “They have a more neutral flavor compared to other types of cheese and it melts,” explains the expert. It only remains to take note and apply what we have learned in our kitchen. For that there is no better day than this Thursday, the world pizza day.
Source: Lasexta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
