The only 'but' is that it's such a shame that you need a wood oven for the perfect pizza. It is nice to read about a craft, in that respect it is more than a recipe book. There are also short bits about the history of pizza and an anecdote here or there about Naples itself, always in relation to the pizza. Really, my family is so happy with this book.

I also tried the classic Margherita (but now with the real original ingredients and the right precise preparation) and a double bottom pizza with aubergine. But in combination with some other ingredients it was really delicious and endive is now a rediscovered vegetable. I saw several recipes with endive in the book, but it never occurred to me to put this on the pizza. There are nineteen recipes in this book for White pizza.įor me, the pizza with endive (from the category 'green pizzas') was a huge surprise. I tried a white pizza once before, with potato, onion and gorgonzola I believe. There is a classification of classic pizzas, pizzas with tomato, white and green pizzas. They all have their own page, with simply the ingredients of the toppings for the pizza and a beautiful photo that will make you hungry. From the classics to pizzas you've never heard of. You have to cut the wedges lengthwise, 'so that they follow the natural structure of the tomato'. For example, the book says that you should crush the peeled tomatoes by hand before you put them on the pizza, to 'prevent them from coming into contact with metal'. 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.

Flour water salt