A slice of Italia

How to make a perfect Neapoli­tan pizza

The Daily Telegraph - - World news -

Ac­cord­ing to the in­ter­na­tional reg­u­la­tions of the True Neapoli­tan Pizza As­so­ci­a­tion, Neapoli­tan pizza dough is made from only wa­ter, sea salt, yeast and flour.

It is leav­ened for many hours and then rolled out us­ing a mo­tion from the cen­tre out­wards by hand – never with a rolling pin or a me­chan­i­cal press.

The oil must be ex­tra vir­gin olive oil, the toma­toes must be of the San Marzano va­ri­ety and the cheese must be buf­falo moz­zarella or fior di latte, made from cows’ milk.

The cook­ing should be done only in a wood-fired oven that has reached a tem­per­a­ture be­tween 430C and 480C. At these tem­per­a­tures, the pizza need be baked for only 60-90 sec­onds.

For pizza Margherita, a gar­nish of basil com­pletes the red, green and white of the Ital­ian flag. Louis Emanuel

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