How to cook the perfect pizza. I've never met anyone who didn't like pizza. This economic migrant from impoverished Naples is the epitome of the American dream: popularised by the Italian community, adapted to suit new world tastes and then exported around the world, it's the ultimate immigrant success story. Of course, Italians can't take all the credit for what is quite simply the world's best snack; as the Oxford Companion to Food points out, the linguistic link between pizza and pitta is surely no coincidence – topped breads have been popular around the Mediterranean since classical times, and Etruscans were baking schiacciata in the Tuscan region over 2,000 years ago.
The modern conception of pizza, however, is largely based on the Neapolitan version – not as crisp as the Roman variety, the base should be soft and pliable, yet charred and chewy around the edge. The language of flours A state of ferment Other ingredients The AVPN permits only four ingredients in Neapolitan pizza dough: water, salt, yeast and flour. Cauliflower & macaroni cheese recipe. Aubergine rolls with spinach & ricotta recipe. Food - Recipes : Pasta primavera.