![]() ![]() Okay, sometimes the Neapolitans go a bit far in their specialty. Really, I did too, it makes a world of difference! You can buy all non-perishable ingredients on the Italyplein website, the fresh ones, such as cheese and salami, in the Italian specialty store, at the butcher or the cheese shop. It is handy for Italy Square, because they also sell them. So don't use the Euroshopper passata from the Appie, but San Marzano tomatoes. Of course you have to use the right ingredients if you want your pizza to taste like it does in Italy. The right ingredients for the right pizza ![]() ![]() If you want the dough to rise well (sometimes up to 8 hours!), the salt should not come into contact with the yeast. Italy Square is the publisher of the Dutch edition of the book and has a beautiful website full of free tips on baking the perfect pizza and a webshop full of pizza products.Īnother tip: make sure you mix the salt with the water, then add a little flour, then the yeast and then the rest of the flour. The amount is fixed, about 10 grams per pizza. Like: take really enough salt, a lot of salt goes into a pizza base. In addition to many recipes, you will find two chapters in the book that are devoted to the dough. Shouldn't we also have an association to promote stew in the Netherlands? It is a translation of the official book of the Neapolitan Pizza Association. Can everyone? But… how does it taste like in Italy? Flour, water, yeast, salt, passion gives you the right tips. ![]()
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