Quattro formaggi sauce

It is made with different toppings. The origin of the word Pizza is uncertain. The food was invented in Naples about 200 years ago. It is the name for a special type of flatbread, made quattro formaggi sauce special dough.

The pizza enjoyed a second birth as it was taken to the United States in the late 19th century. Flatbreads, like the focaccia from Liguria, have been known for a very long time. Hardly any household oven could reach such temperatures at the time. Because of this, the pizza was made at home, and then given to the town bakery to bake. In the 20th century, pizza has become an international food. The toppings may be quite different depending on the local tastes.

These pizzas consist of the same basic design. Authentic Neapolitan Pizza Margherita, the base for most kinds of pizza. The genuine Neapolitan pizza dough consists of Italian flour, natural Neapolitan yeast or brewer’s yeast, salt and water. The dough must be kneaded by hand or with a low-speed mixer. Pizza is cooked in a oven. When cooked, it should be crispy, tender and fragrant.

Neapolitan pizza has gained the status of “guaranteed traditional specialty” in Italy. In take-away shops so-called “Pizza Rustica” or “Pizza a Taglio”. Sicilian-style pizza has its toppings baked directly into the crust. Pizza Hut’s Sicilian Pizza, introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust,it’s sold in the restaurant chain Pizza Hut. Pizza al Taglio, in a shop in Rome. Pizza al taglio or pizza al trancio was invented in Rome. It is usually rectangular, and sold by weight.