In "Historically yours", Olivier Poels tells the story of pizza, from its (royal) Italian origins to its inclusion in Unesco's intangible heritage in 2017. Already in vogue in a less complete form in the Middle Ages, its recipe really spread in the 17th century.
This is the story of a dish so recognized that it has become universal.
Pizza was born in Italy, as we know, but it has made a place for itself over the centuries in the four corners of the planet.
Traditionally, there are two ages.
The original pizza, the oldest, is a kind of pancake bread on which Italians spread, since the Middle Ages, what they have on hand.
The "modern" pizza, the one that we reproduce today twisted and through, was born with the arrival of the tomato in Europe, in the 17th century.
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A pizza in homage to the queen
The story, however, retains a date of birth a little later.
Naples, 1889: to celebrate Queen Margherita's visit, a local pizzaiolo dedicates a dish to her in the colors of Italy.
A green (basil), white (mozzarella) and red (tomato) pizza.
Naples has been remembered as the birthplace of pizza.
The Neapolitan technique has also entered in 2017 on the list of intangible heritage of Unesco.
The pizza dough recipe is very simple: flour, a little water, olive oil ... These are the main ingredients.
Ideally, we use a flour rich in gluten, T45 for example.
And for better cooking success and a very crispy dough, you can buy a pizza stone on the market.
It is placed in the oven as soon as it is preheated and the pizza is placed directly on it.
The recipe for real Neapolitan pizza dough
300 g of T45 flour
150 g of water
1.5 g of yeast
1 tablespoon of oil
A pinch of salt, a pinch of sugar
Knead the mixture for a few moments
Let stand 24 hours
Bake at 250 degrees (ideally, place the dough on a pizza stone)
Cook for 6 minutes