Types of Pizza
Authentic Neapolitan pizza ('a pizza Napulitana)
According to the Associazione vera pizza napoletana, genuine Neapolitan pizza dough consists of flour, natural yeast and water. Further the dough must be kneaded by hand or with an approved mixer. After the rising process the dough must be formed by hand without the help of a rolling pin or any other mechanical device. Baking the pizza must take place on the surface of a bell shaped, wood-fired, volcanic stone oven. The oven temperature is between 400°C and 450°C and the pizza is cooked for approximately 20 minutes. When eaten, the following characteristics should be present: soft, well cooked, fragrant and enclosed in a soft edge of crust.
The classic types include and their respective toppings are:
Marinara or Napoletana: tomato, olive oil, oregano, and garlic.
Margherita: tomato, olive oil, grated parmesan cheese. Said to have been created by Raffaele Espoito in 1889, with the toppings in the colours of the tricolour flag of Italy, and named for the wife of King Umberto I of Italy, Queen Margherita of Savoy.
Ripieno or Calzone : ricotta cheese, fior-di-latte or mozzarella di buffalo, olive oil, and salami.
Formaggio e Pomodoro: tomato, olive oil, and grated parmesan cheese. Basil leaves are optional. Source: Wikipedia
Check that you understand what these words mean in this document
Authentic: real.
Genuine: real.
Dough: flour mixed with water that is ready for baking.
Yeast: a type of fungus.
To knead: to press something with hands and fingers.
Fragrant: having a pleasant smell.
To enclose: to surround. (to be enclosed: to be surrounded).
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