‘Authentic Pizza’ is, at least so far as I can tell, something akin to a culinary unicorn, as even going straight to the source produces a plethora of local varieties, all of which are uniquely authentic – as well as a number of inauténtico ‘pollutants’ courtesy of catering to las preferencias de los turistas.
以纽约比萨饼一个很好的例子 - 这显然是我在家里最谈论的比萨饼。城市的俗气的怪物开始了作为第一代意大利移民谁试图利用当时几乎没有足够的新世界成分一起进口的则稀疏阵列为自己未包粉迪卡萨准备工作。是什么导致了一个烹饪“方言”，虽然确实从他们的旧世界遗产分离和分开，但是是唯一“NUEVO意大利语，”意大利移民的适应他们的新家园的产品。是这样的适应，以及意大利，美国食品生产它，不知何故“而不是”真正的意大利人？是哥伦布不是意大利探险家，因为他下西班牙国旗航行？是韦斯普奇不是意大利人的制图，因为他在邀请葡萄牙国王的航行？
Granted, in its lowest form, New York pizza is a crude mess of cheese, grease, and machine-made sauce assembled on a flimsy excuse for bread, a far culinary cry from its ‘authentic’ counterparts, and I doubt anyone would expose themselves by calling these fast-food slices ‘authentic’ – yet they aren’t meant to be. But, and this is a very big but – get your mind out of the gutter – at the higher end of the spectrum are veritable works of art served in some of New York’s best restaurants, what we might call ‘New World copies’ of truly ‘authentic pizza’ that rival, and, in some cases, surpass anything one might find on the ‘Old’ side of the Atlantic.
As a result, a textbook definition of ‘authenticity’ isn’t something I fret all that much about. Instead, I focus on three key components when it comes to the pizzas that I bake either for company or myself. Number one, is it pretty to look at? Since we eat first with our eyes (and since I take pictures of practically everything I cook), the pizza has to be appealing to look at, and for me that means it should bear a rustic ‘hearth and villa’ feel to it. Number two, the freshness of the ingredients. Anyone can dial up their local pizza dive and place an order, or pick a box out of a supermarket freezer. However, top the pizza with an array of fresh ingredients, and you’d be hard pressed ‘not’ to end up with something delightful. Finally, and this might sound counterintuitive given what I wrote above, but ‘Does it look, feel, and taste authentic?’ In other words, is this something that I could picture someone putting two centuries ago in my grandfather’s hometown of Barcellona Pozzo di Gotto, Sicily? Or when they first arrived in New York?’ If yes to either, it’s good to go.
That being said, how to arrive to a pizza that fits those three criteria? Reduced to its most basic component, pizza is…well, it’s topped bread. The best-stylized photos of ‘authentic’ pizza feature crisped or golden texturing along the exposed edges of the crust, which has the effect of making the pizza look as though it’s been brushed by fire inside a wood-fired stone oven…or like it got ‘the treatment’ from a supremely talented food stylist. In truth, this coloring isn’t ‘that’ difficult to achieve with proper timing, oven temperature, and the right dough prep as we’ll show.
To start out with the dough, we begin by proofing the yeast by combing active dry yeast, sugar, and warm water, which you’ll want to let sit for about ten minutes until it’s started to foam. While you’re waiting for the yeast, combine oregano, flour, and salt in the bowl of a stand mixer, and then add in the yeast. Then mix the dough on low speed until it starts to come together. We then let the dough sit to rise, covered in a warm dark place for about one to two hours – or as I like to think of it, just long enough to put together a nice antipasto and table setting.
或者，你可以不喜欢我的儿子，并以此为借口用的咖啡一枪放松。咖啡厅宽多TE relajes，Y relajarse宽多tienes咖啡馆，因为他可能会说。
将面团铺开后，顶部的比萨酱的慷慨层。我有几个很好的食谱在这里生活的美食自亚博娱乐国际app制酱，但如果你赶时间有商店买的替代品。然后用红辣椒片，干牛至，和奶酪洒，然后把它放在烤箱约十五分钟。从炉中取出蛋糕，新鲜罗勒顶部，然后返回它烤箱一分钟。是的，一分钟精确 - 秒的快乐和嘲弄间这里的区别！好吧，也许不完全，但你的想法。