For centuries pizza has been an Italian staple and has grown into a global favorite. There isn’t a country in the world that isn’t making up its own version of the classic. Straight out of Napoli and into ovens around the world, it’s hard to say exactly who does it best, but we can tell you a thing or two about the process.
How You Know You’re Eating The Best Pizza
Ask anyone where pizza was first created and you’ll most likely hear places all over Italy. But only one place can be credited with the crown, and that is Napoli (Naples). There is something baked into the history of the old city that is so authentic, and truly encapsulates what one might think of when they consider the “original” pizza. So, how do you know you’re getting an authentic slice when you can’t travel to Napoli to get it? Here’s what you need to know.
For starters, the way it’s made. The ingredients, how it’s prepared, how it cooks and how it’s served all play a part in the tradition. Our Italian bistro channels all the aspects of the process to make the most authentic pizza (but with our own little twists!). Step into any pizzeria in Naples and you’ll be met by a massive wood-burning oven. For that authenticity, there is just no other way to cook it.
And of course, before that soon-to-be wood fired pizza even goes into the oven you must proof the dough and roll it out by hand. At Pizzicotto, our dough proofs for 72 hours before we cook our pizza and stick it into our custom ceramic wood-burning oven. The classic Margherita pizza staple ingredients include basil, fresh tomato and mozzarella.
It’s not just the ingredients that make a pizza, but it is the entire culture. Using the right ingredients, the proper technique, and most importantly having knowledge and respect of the culture truly culminates the best pizza.