In 1883, the French literary magnate Alexandre Dumas went to the southern Italian city of Naples to collect wind, where the literary and gourmet observed the life and customs of the local poor, and wrote in the later published travelogue "Two Wheeled Carriages": The Poor of Naples lived on two kinds of food all year round: watermelon in summer and pizza in winter.
Dumas's pizza is bland, like a flat piece of bread covered with various ingredients. This is the original appearance of the italian cuisine. Nowadays, pizza has already broken the circle and is loved by consumers from all over the world.
Pizza is a mystery, the Internet is full of various origin theories, the most famous version of "a serious nonsense" is related to China.
It is said that after Marco Polo returned to Italy, he still remembered China's scallion oil pie. Although I don't know how to bake, I still have a dream.
If you don't forget it, there will be an echo.
According to Marco Polo's description, a chef friend in Naples used a filling to serve bread, and pizza came out!
Pizza originated in Greece, the Greeks first baked a loaf of bread, you see it is big and round, and then put olive oil, spices and potatoes on top, you see it is fragrant and sweet.
It only evolved in Italy in the 18th century, but only the dough and no ingredients, pizza means "flat bread" in Italian.
In 1889, the first year of pizza, the Italian Queen Margaret visited Naples and saw many commoners eating large and flat cakes during the tour.
The Queen, a veteran foodie, was deeply interested, and pizza chef Esposito was invited to bake pizza for the Queen, using tomatoes, cheese and basil leaves as ingredients to blend the pastry, and the overall color matching was comparable to the red, white and green colors of the Italian flag.
The crispy crust on the outside and soft on the inside combined with a rich milk flavor captured the queen's heart, and the world's most classic pizza was later named after the queen, known as Margaret Pizza.
In the 19th century, after pizza was introduced to the New World by the hands of Italian immigrants, it quickly evolved into a variety of different forms and flourished in the hands of Americans.
The method of pizza pays attention to details: the dough is better to ferment for more than 8 hours, the dough needs to be quickly rolled into a Bo cake, put into a high-temperature stone oven and bake with firewood to 420 degrees, bake for ten minutes, a thick layer of cheese, you can pull out a lot of silk, with meat rough and domineering, partner vegetables and fruits fresh.
The resulting pizza is golden in color, with a thin cuff, silky cheese, sweet gravy, and irregular traces of the oven under the dough. When eating pizza, chew it in a big mouth, let the silkiness fill the tip of the tongue, and let the aroma be full of stomach.