His Majesty the Pizza

Recently I happened to be at the table in a pizzeria with some foreign colleagues with whom they asked me what the criteria should be to judge if a pizza is a good traditional pizza or not, so here I bring my contribution to try to answer this question.
This time I wanted to try a gourmet pizza through more elaborate recipes but without giving up the traditional Neapolitan Pizza, rounded, with a diameter that must not exceed 35cm; with a soft and thin dough, surrounded by the typical “cornice” of more than 2 cm honeycomb inside, and without burns, the one where the dough in the center is about 3 mm high.
This pizza is made with pistachio cream, yellow datterini tomatoes, and after a quick passage in a very hot oven it leaves it moist and soft, not overcooked, buffalo mozzarella, basil, extra virgin olive oil are added.
Simply fabulous, sumptuous cornice, with the flavors of the Mediterranean of Southern Italy.
The speckling present on the pizza is a guarantee that the dough has reached the right ripeness and has been made with good flour, in fact if the dough is not very ripe or too ripe, there is no good staining, nor is it a guarantee that cooking is occurred at a high oven temperature, 450 degrees centigrade.
These characteristics are certainly synonymous with a product of excellence and tradition!

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Ciao @MagoDiAz ,

I hear pizza here :blush: … wow those pizza’s are fabulous and what you say is fully right! I’m of course on the Neapolitan pizza side since I’m from Naples and I can confirm they really look like good ones, inclusive of the ingredients which are very important.

Where have you had this pizza, was it in Milan or somewhere else? And was it a Neapolitan pizzeria? What’s your favorite flavor? And do you often eat pizza?

My favorite flavor is with salsiccia e friarielli, con provola di bufala, and we eat pizza every Saturday. Maybe you might find interesting this post about Neapolitan pizza :yum: .

Thank you for sharing this delicious post with us.

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Thank you for your comments @LuigiZ
The pizzas I posted are two of the three pizzerias in the province of Varese that I am selecting through objective characteristics, such as the best pizzerias that offer an authentic Neapolitan pizza and which will be the subject of a small project to promote this authentic masterpiece of Neapolitan gastronomy in my area (Varese Sud).
The idea would be to create a list where to insert the local pizzerias (I would like to get to at least 5) that have distinguished themselves for quality and respect for tradition and that deserve the journey to reach them.
About my favorite flavor (Boscaiola) isn’t quite traditional and it is Smoked buffalo provolone, fresh porcini mushrooms and speck (naturally put at the end of cooking), in my test instead I try to test the Margherita or the Napoletana, and I taste the pizza at least in two different visits.
Pizza
I also like it with sausage and broccoli, with buffalo cheese and since I often eat at restaurants for work reasons, in my free time I try to find better pizzerias.
As for many Italians, the best opportunities are during the weekends and I try to avoid eating pizza take-away because in my opinion it loses a lot of its qualities.
Thanks @LuigiZ for pointing out the post on pizza that I will not fail to visit !

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Did someone say pizza here? :smile:

Thanks, @MagoDiAz , for these 2 wonderful examples of real Neapolitan pizza. I agree with you, the quality of the ingredients is very important, as much as the flour and the dough preparation.

The one with anchovies is very simple and traditional, basically a margherita with anchovies. I also love the one with pistachios and yellow datterino, a creative pairing that combines 2 products I absolutely appreciate.

Where are these pizza restaurants, Busto Arsizio? :slightly_smiling_face:

Hi @Giu_DiB and thank you for your comment.

This two pizza are the firs two that I personally classify as compliant with the traditional and real Napolitan pizza.
The one with Cetara anchovies is the Pizza Napoli for 8 Euro
here my review: https://goo.gl/maps/ZQ8gBdamkWZEQDgh9

PIZZERIA NAPOLETANA 450 GRADI
Via Egidio Checchi, 10 – 21013 Gallarate (VA)
+39 338 7259290 | info@familysas.com

The one with the pistachios and yellow datterino is a Gourmet Pizza: LA GIOVANNA for 15 Euro
at the Restourant of Just Hotel, c/o, Via Ceresio, 49, 22074 Lomazzo CO
here my review: https://goo.gl/maps/oaYBSYbnLDvSrLbg6
Both of them will be included in my next collection of best Pizzeria in my area.

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Photos of mouth-watering pizza make me hungry @MagoDiAz . We are planning to make pizza at home for the first time if we succeed I will let you know :grinning: . Thanks for sharing this nice post with us. Stay safe.

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Hi @MukulR and thank you for your comments!

Making pizza for the first time is a big challenge, do you have any plans? I am very curious to see your first Pizza my friend.
The temperatures suitable for obtaining a good pizza range from 300 to 350 degrees for an electric or gas oven, and around 380-450 ° C for a wood oven.

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We will make a simple pizza as a test project :grinning: . Thanks a lot for the info about the temperature. We will make chicken cheese pizza. If you have any other suggestions please let me know. Thanks for your comment @MagoDiAz

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Dear @MukulR making good pizza look easy but it’s not so I can give you some advice.

For beginner a good stutorial could be:
https://www.giallozafferano.com/recipes/pizza-margherita-tomato-and-mozzarella-pizza.html

Good Luck ! :grinning:

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