Italian pizza vs American pizza

Origin of Italian pizza:

The origin of the word pizza is a matter of opinion, and it is difficult to say who invented it, but at the beginning, the ancient Greeks had a pie called plakuntos, which was their favorite staple. At the time, the Romans were also very fond of this kind of pie, and they improved the way they ate it by adding honey, cheese, and oil to adjust the flavor. This formed the beginnings of pizza, which could constitute a complete meal with just one loaf of bread.

Characteristics of Italian pizza:

Italian pizza is not decorated, nor is it too rich in toppings piled up, "less is more is the end and the mystery. From the bottom of the pie to the filling to the baking tools have strict standards. Authentic Neapolitan pizza has only two toppings, the center of the baked crust can not be more than 0.4 cm, around no more than 1-2 cm.

Italian pizza rigor:

The Italians also founded the APES European Association of Pizza Makers and Enthusiasts in 1981, and the VPN, or the Association of Authentic Neapolitan Pizzas, in 1984, which licenses pizzerias worldwide. In order to meet the VPN's standards, the ingredients and preparation of pizzas are subject to strict regulations. For example, the dough must consist only of flour salt, water and natural yeast, the dough must be kneaded by hand, the oven must be on an open flame and the baking temperature must be around 400 degrees, and so on, and the requirements for the ingredients are even more stringent.

Italian pizza is forbidden to have pineapple:

Hawaiian pizza for the Italians, rounded up to the equivalent of Wuhan people's mushroom stewed a few noodles, the Guangdong people's vinegar pepper beef noodles. A chef once refunded a customer's money to him because he couldn't accept his pizza's need for pineapple Young Italians on the tube try Hawaiian pizza as a dark dish.

Italian pizza representative varieties:

Roman square pizza, also known as cut pizza, the biggest feature is its square shape. Unlike the round dough thrown after hand kneading, the dough of Roman pizza is made into a square, but the dough is very crispy and delicious after baking, like a cookie, like crispy texture of the partners must recognize this kind of pizza yo.

Naples pizza, Neapolitan pizza is made with tomatoes and mozzarella cheese. The toppings can be San Marzano tomatoes and Campana buffalo milk mozzarella (the buffalo milk comes from the marshes in the semi-wild states of Campania and Lazio, and nowadays mozzarella is protected by the European Protected Designation of Origin).

Sicilian pizza, Sicilian pizza is considered the granddaddy of American pizzas it is very different from the traditional Italian thin-bottomed pizza, thick sponge-like Sicilian pizza for a long time was considered an anomaly in Italian pizza, but that did not stop its popularity in the Italian pizza the classic Sicilian pizza toppings with tomatoes and onions, breadcrumbs and cheese.

Sadenara, the traditional pizza from Genoa is even more interesting because it is one of the few pizzas without cheese, with the classic toppings of onions, garlic, anchovies and black olives, but nowadays, to suit modern tastes, most of them are also flavored with cheese.

Italian food pizza

In the 19th century before Italian immigrants came to the United States, Americans should not know what "pizza", but I went to Italy before, almost do not know what the Italian thin-bottomed pizza, Pizza Hut represents most of the people of China's pizza all over the world, until I was lucky enough to eat a margherita pizza, and then I realized that it was a good thing. Margherita pizza, suddenly realized that "life seems to be lit up" is not just a metaphor ah.

In Italy, pizza is a kind of look at the origin of the food, only Neapolitan pizza is orthodox, even Venice's pizza will be disliked taste. And the orthodoxy in Neapolitan pizza is the Margherita pizza, whose preparation is on the United Nations' World Heritage list. This pairing of tomato, basil and mozzarella is the white moon of the Italian heart.

Compared to Italian pizza American pizza techniques are more brown, the billet of dough is particularly thick, the top of the pile with the burger like there is no refreshing flavors, Italian Pizza fillings in the main ingredient types are generally no more than 3 kinds of ingredients, but also will not be put in the sauce, so the Italian you can certainly eat the flavor of the ingredients rather than are all muddled together with the cheese flavor and sauce flavor.

Pizza of the spirit of the mix or pie embryo it, Italian-style pie thin, tough, have their own pasta flavor, Chinese carbohydrate big country people but all eat authentic Italian should love. The difference in taste between the two pizzas is that the taste of Italian pizza is hard, and the taste of American pizza is soft.

The Italian table never has more than one type of meat in a dish. There are usually no more than three toppings on an Italian pizza, and the classic "Margherita" pizza from Naples doesn't even have any meat on it, just tomato sauce, basil leaves and mozzarella cheese. I wonder how conservative Italians would react to the infamous American "Garbage Pizza".