Tips for baking Pizza | Pasta Dishes

Posted March 19th, 2012.

Tips for Baking Pizza

A good pizza dough requires yeast; however, even after having let it rest for two hours to grow, remember that original pizza is made of thin dough, so take as much of the thickness as you can. Use a rolling pin to bring the crust to the desired thickness. It needs to be crusty, and this is achieved also by baking on a cooking stone placed in a normal oven. It retains heat efficiently and cooks very fast. The result will resemble very much the wood-oven baked type. Place the round-shaped dough in the oven for one minute, and then take it out for filling it. For the ingredients, do your best to use fresh ones. Chop them well and spread mozzarella all over. Usually, fresh tomatoes are a must if you aim for a harmonious taste and a light, juicy touch. Fresh basil interspersed is a great completion for anyone who wants to honor the true Italian cuisine. Keep away unnecessary grease, garlic powder or artificial additives that are used in fast-food restaurants. Another terrible mistake is adding ketchup ? Italians would never agree with that. If you are used with these American methods, give a try to traditional pizza as described above. Its different taste will be welcome surprise.

Pasta

The undisputable emblem of?Italian cuisine?is definitely the pasta. With evidence of existence since Etrusco-Roman times, pasta has been made of durum wheat mostly and has not always been boiled as we know today. The dried product spread from Sicily and received much of the Arab influence. The long shelf life of pasta made it popular all throughout the Middle Ages, as transportation and preservation were far from what we enjoy today. Nowadays, the world demand is enormous. Italy itself cannot supply enough for its internal needs, although wheat thrives in its soil.

If you have ever wondered of the varieties of pasta, Italians know well over 300 of them! Each shape has its own properties, usually affecting the adherence to sauces. The method of producing and drying pasta is very important, as it dictates its properties when being cooked. Unfortunately, most producers outside of Italy do not respect the correct methods. Fresh or dried, with egg or without.

Source: http://www.davidvandervelde.com/food-and-drink/tips-for-baking-pizza-pasta-dishes/

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