Not only Margarita: Everything You Need to Know About Pizza (part 1)
Everybody knows the Italian national dish in the form of a round open tortilla with tomatoes and mozzarella cheese. And although the pizza boom has long passed, pizzerias are becoming more and more every day. Recently, the Scrocchiarella pizzeria was launched by the creators of the Lukovka chain, Pavel and Anastasia Sidorovs. Friends Forever Company co-founder and Local Band Group founder Pavel Kosterenko opened Studio pizzeria in the Kuntsevo Plaza shopping center. And in March, the third People & Pasta restaurant, Yuri Murashko, appeared.
The unusual pizza in the city began with Isaac Correa, who opened the Montalto pizzeria in 2011, named after his friend and pizza fan Lenny Montalto. Today in Moscow it’s hard to surprise pizza: there are both classic ones on thin pastry, and lush ones with burnt spots, and vegan ones on black pastry. To understand when the author’s masterpiece is on the plate, and when the Italian has a terrible dream, The Village talked with Moscow pizzaiolo and found out what pizzas are, how they are cooked and which can never be found in the recipe.
The Village is looking for the best pizza in Moscow
A dish similar to pizza existed even among the ancient Greeks and Romans: it was a bread with meat, cheese, olives and vegetables. A prototype of modern pizza appeared in Naples in 1522, when tomatoes were brought to Europe. And already in the XVII century, special people – pizza makers – prepared pizza for Italian peasants. At the end of the 19th century, Italian immigrants brought pizza to Chicago, from where it spread to all state
Pizzeria Chef Zotman Pizza Pie
The main difference between Italian and American pizza is the filling. There are no unacceptable ingredients for American pizza: they even have pasta pizza. Italians are more conservative: they will never add Peking duck and other non-traditional products to pizza. The thickness of the dough is also important: for example, in Chicago there are simply huge pizzas, the thickness of the dough sometimes reaches 6 centimeters. In Italy, the dough is different: in Naples thick, in Tuscany thin. In general, American pizza is a Neapolitan variation that Italians brought with them to the north of America. Interestingly, in the States, sliced pizza is served in triangular slices, and in Italy – square.
Montalto Pizzeria Chef
All pizza is divided by the thickness of the dough: thin (“Sicilian”), thick (“Brooklyn”) and puff. Traditionally, the shape of the pizza is round, there are also rectangular (“Roman”) and closed (“Calzone”) options. As a rule, Italian pizza is cooked on a thin crust and only from products that are combined with each other. The American version, thanks to the yeast base, is thicker and has loose, lush edges. When preparing American pizza, all the ingredients that are at hand are used: barbecue chicken, bacon or ham are often added.
Bontempi Pizzeria Chef
The south and north of Italy differ in recipes. In general, for Italians there is only Margarita pizza, it got its name from the wife of the Italian king – Margarita of Savoy. Her recipe is simple: good cheese (usually mozzarella), delicious sauce and fresh basil. Every Italian, even coming to us, eats only this pizza. I never worked with Amer
The dough should be crispy, airy, light. The classic pizza dough is made from flour, natural yeast or sourdough, salt and water. Adding olive oil is a moot point. For example, in traditional Neapolitan pizza it is not. Flour is one of the most important ingredients. It is recommended to use Italian flour of grade 00, since Russian flour is not suitable because of grinding and the percentage of gluten. For flour, Italians use a softer grain, which allows you to pull the dough harder, it does not tear and becomes more elastic. Knead the dough by hand, and then roll out a thin layer – usually up to one and a half centimeters.
Montalto Pizzeria Chef
Making pizza depends on the dough: thin “Sicilian” dough is rolled out with a rolling pin, and “Brooklyn” yeast – by hand, to make the edges lush. At Montalto, we roll out the dough manually, so it takes in the warmth of the hands of the pizza and makes it tastier. Add water, sugar, yeast and butter to the dough, and then mix everything thoroughly. Italian pizza is prepared only with olive mala, and in American it is sometimes replaced with vegetable. Some pizza makers toss a cake into the air – this way the dough is formed and saturated with oxygen.
Bontempi Pizzeria Chef
Each has its own recipe for the test. But the basis is always water, yeast, flour, olive oil and sea salt. Depending on the technology, you can add or remove something. For example, to make the dough more crispy, add eggs.
At the Bontempi pizzeria, we roll out the dough by hand. We do not toss it, as the room does not allow. In general, the dough is tossed for show-offs and in order to brush off excess flour. We do the latter in a more relaxed way. In addition, our dough is thinner than the classic version, so it turns out more airy.
After the dough is covered with tomato sauce, you can add almost any toppings. Depending on the size of the pizza, the amount of dough and toppings changes, but the ratio of ingredients remains approximately the same.
Montalto Pizzeria Chef
In addition to traditional Italian recipes, there are a huge number of options for cooking pizza. Chefs all over the world give pizza their zest using local products in classic recipes. In general, each region has its own recipe. For example, Italian Capriccosa with tomatoes, mozzarella, mushrooms, artichokes and olives, or the classic American Hawaiian pizza with bacon, mozzarella and pineapple.
It seems to me that the perfect combination is more crispy dough and a little less filling and sauce. Montalto is very attentive to the choice of products; they work only with reliable Russian suppliers. We use blanks, as the dough for the “Brooklyn” pizza should be infused for at least three hours; in addition, the preparation of sauces is one of the main ingredients, it takes a lot of time. The most popular pizza we have is the unusual name “Under the Blanket”. It contains an airy thick “Brooklyn” dough, sour cream mustard sauce, covered with slices of smoked salmon.
ican pizza. I only know that it is quite large, thick – roughly speaking, a pie.
Senior Pizza Chef Studio
Italian pizza is cooked on a thin crust and without sides. The American is distinguished by its thickness and lush sides. Pepperoni will never be put into Italian pizza. It’s hard to spoil the American one: you can add anything to it.