Pizza Making

Greetings, dear readers! Percival here, writing from the bustling, vibrant city of Naples, the birthplace of the pizza as we know it. Today, I embark on a culinary quest, to discover and comprehend the allure of the authentic Pizza Napoletana. The aroma of baking dough and simmering tomatoes wafts through the narrow lanes of Naples, a tantalizing invitation to explore the city’s gastronomic heart. Pizza here is not just food, it’s a cultural institution, a testament to the spirit and tradition of this city. At the heart of Pizza Napoletana is its simplicity. Only a handful of ingredients are used: a base of yeast dough, San Marzano tomatoes, fresh buffalo mozzarella, basil leaves, and a drizzle of extra virgin olive oil. Yet, from this simplicity arises a dish of extraordinary flavor, a testament to the Italian philosophy of ‘less is more’. What sets Pizza Napoletana apart is its method of […]