Who said that pizza must be round and with tomatoes?
June 20, 2023
According to one of the versions, the word “pizza” comes from the Latin pinsare (to squeeze) and means “flat bread”. The traditional pizzas of the regions of Italy are basically similar – yeast dough based on flour and water. The shape of this cake – by the way, it can be both open and closed – is very different, including both semicircular and rectangular. And the stuffing is often stuffed with everything hearty at once, so that the dish will surely give strength!
Piduni means “foot” in the Sicilian dialect. Closed pizza in the form of a foot or a sock with fingers, as the locals see it, or a crescent moon, as everyone else sees it. It starts with tomatoes, anchovies and lettuce chicory. Simple and fragrant, like the atmosphere of the seaside town where it is made.
Round, airy, with a raised soft side – a frame. It was first baked by Raffaele Esposito in honor of the visit to Naples of Queen Margherita of Savoy in June 1889. Pizzaiolo made a tricolor pizza, like the Italian flag: with basil, mozzarella and tomatoes.
“Scaccata” in the Sicilian dialect means “compressed”. A favorite dish of local peasants since the 17th century, popular to this day. Closed pizza, shaped like a cheburek. Typical toppings are broccoli, cauliflower and potatoes stewed with ricotta and black olives. In 1763, one of the princes of the Sicilian kingdom appreciated her taste.
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A soft porous pizza with tomatoes, onions, anchovies, oregano and local caciocavallo cheese is traditionally sold directly from the wheels by merchants driving on carts, calling people with the phrase: “Little butter, a lot of dust.” Only the locals understand what they are talking about: they did not overdo it with butter, but they did not regret the toppings.
Pizza chiena (Pizza chiena)
This is a whole pie made from traditional pizza dough, in which the filling is kneaded. Translated from the local dialect into Italian, chiena means ripiena, that is, “filled”. The filling may be different, but the classic & nbsp; are eggs, provolone and pecorino cheeses, salami.
Calzone pugliese (Calzone Pugliese)
The name means “apulian sock”. Closed like a pie, pizza with spaghetti, onions, anchovies, capers and olives. Spaghetti is put into the pie already boiled. Historically, Apulia was a peasant region, and the local pizza, which was taken with them to the field, was made very satisfying.
Pizza romana (Roman pizza)
Round, thin, with a crispy crust. Wanting to make it even more “refined”, metropolitan pizzaiolo roll out the dough with a rolling pin, and do not stretch it with their hands, like the Neapolitans. And to make it piquantly crunchy, the Romans add olive or sunflower oil to the dough.
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It got its name because of the funny pot-bellied shape: in translation from the local dialect panza rotta – “inflated belly”. Basically, it's a big ravioli with stuffing inside. Traditional panzerotto – with tomatoes and mozzarella. Sometimes it is baked in the oven, sometimes it is fried in olive oil.
A soft high dough pie with tomatoes, onions, olive oil and anchovies was made in 1490 in Genoa, and later received the name “pizza d'Andrea” in honor of Admiral Andrea Doria who loved her. Today, Genoese pizza is also made with soft cheese and olives. It is baked in a rectangular pan in a wood-fired oven and sold in pieces.
Calzone al forno
Calzone – in Italian “sock”, al forno – “out of the oven”. It resembles panzerotto in shape, but is larger in size and is baked exclusively in a wood-fired oven. Three cheeses are put in the traditional calzone al forno: scamorza, parmesan and ricotta, and salami.
This pizza is sold only in bakeries. Markigiana is white & nbsp; – with rosemary and olive oil, plain red & nbsp; – with tomato sauce, and red with cheese (mozzarella). Unlike most pizzas, pork fat is added to the dough. And in the winter in the mountains they make dough with cracklings.
Photo: Legion Media
Try making real Italian pizza at home! This is a win-win dish: tasty and beautiful, it is done quickly and easily. In addition, you can endlessly experiment with toppings – or rely on the good old classics, as in our version.
Pizza in the oven5,0
The dough will turn out lush and tender, and the treats will be enough for a large company
Cooking time1 hourRecipe for 8 personsKitchenItalianType of dishBakingIngredientsFor dough
1 tbsp. >1 tbsp
400 gFor filling
1 pc .
any bell pepper
fresh champignon mushrooms
freshly ground pepper mixture
to tasteMethod of preparation1
Pour the yeast into the water, stir, wait for complete dissolution.
After add sugar, salt, butter. Each time you add another ingredient, you need to stir everything until a homogeneous mass. Then gradually add the flour.
When all the ingredients are added, knead the dough with your hands for 5-8 minutes. The dough will be ready as soon as it stops sticking to your hands. It should be transferred to a container, covered with a towel or napkin and left for 30–45 minutes. The dough will work better if you put it somewhere warm.
After the specified time, knead the dough again. In the meantime, it rises and reaches the desired state, start filling the pizza.
Cut the sausage, mushrooms and tomatoes into thin slices, onion & nbsp; – half rings, pepper & nbsp; – thin strips. Grate the cheese.
Spread the filling on the dough, sprinkle with grated cheese and bake in the oven at 200 ° C until a delicious crust appears.
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