Explaining what public affairs professionals do is not easy. For those dreading the questions of their loved ones during the holidays here is a menu that should bring humour and a dash of European regulation to the table. A few days ago we shared the starter. Now let us look at the main course with a story dripping with tomato sauce and melted mozzarella.
The story begins, as all good stories do, with a bit of drama and a lot of passion. In Naples, pizza isn’t just food; it’s a way of life. So, when the rest of the world started tossing around dough and calling it "pizza," the Neapolitans decided to set some ground rules and created an association to certify correctly made and thus true Neapolitan pizzas.
The "Vera Pizza Napoletana" (True Neapolitan Pizza) association was founded in 1984 and laid down the “Pizza Law”. It was decreed that a true Neapolitan Pizza Margherita must be made of hand-kneaded dough, fresh, regional products and it must be cooked in a wood-fired oven.
Why all the fuss, you ask? Because in Naples, making pizza is akin to creating a masterpiece. It's about preserving a tradition that dates back to 1889 when the Pizza Margherita was first created to honour Queen Margherita of Savoy. The red tomatoes, white mozzarella, and green basil were not just toppings; they were a tribute to the Italian flag.
So, if you feel up to making an authentic Neapolitan Pizza Margherita, remember: you’re not just backing a pizza; you’re creating a piece of history, a slice of Italian heritage. Stick to the rules and “buon appetito”!
Not enough time to cook? Let us help you make your work less time consuming. Book a demo for SAVOIRR.
Ingredients
(for the dough)
- 500g all-purpose flour
- 325ml warm water
- 7g dry yeast
- 10g sea salt
- 1 tbsp olive oil
(for the toppings)
- 400g San Marzano tomatoes, crushed
- 200g fresh mozzarella cheese, sliced
- Fresh basil leaves
- Extra virgin olive oil
- Salt, to taste
Instructions
- In a small bowl, dissolve the yeast in warm water and let it sit for a few minutes until frothy.
- Combine the flour and salt in a large mixing bowl. Add the yeast mixture and olive oil (if using). Mix until a dough starts to form.
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
- If you don’t have a wood-fired oven, preheat your oven to the highest temperature 230-260°C.
- Crush the San Marzano tomatoes and season them with a pinch of salt.
- Slice the mozzarella and set aside.
- Once the dough has risen, divide it into two balls for two pizzas. On a floured surface, stretch out one ball into a thin round base.
- Spread a thin layer of the crushed tomatoes over the base. Add slices of mozzarella and a few basil leaves. Drizzle with a little extra virgin olive oil.
- Carefully transfer the pizza onto the baking sheet.
- Bake in the preheated oven for about 10-15 minutes, or until the crust is golden and the cheese is bubbling.
