Italian Food and Classic Pizza
Benvenuto! Welcome! In the late 18th century the area around Naples added tomato to their yeast-based flat bread. The Authentic Neapolitan Pizza became a tourist attraction and local specialty resulting in The Associazione Verace Pizza Napoletana Recipe Guide. The classic cuisine of Italy and the fresh ingredients used to create them, are staples of good food.

To contact us CLICK HERE

Classic Foods and Recipes from Italy:

  • Authentic Local Specialties
  • Pizza Delivery Alternatives
  • Italian Restaurant Menus
  • Classic Pizza Recipes
  • Hand Tossed Pizzas
  • Italian Pasta Dishes
  • Handmade Flat Breads
  • Traditional Brick Ovens


    • Fresh Local Ingredients:
  • Italian Wheat Flour
  • Extra Virgin Olive Oils
  • San Marzano Tomatoes
  • Mozzarella di Bufala Campana
  • Neapolitan and Brewer’s Yeast
  • Fresh Oregano, Basil and Garlic

    • Neapolitan Pizza of Naples

    Neapolitan Pizza Marinara
    Authentic Neapolitan Pizza Marinara is a topping of tomato, oregano, garlic, extra virgin olive oil, and basil. Named “Marinara” by Bay of Naples fishermen returning home.

    Neapolitan Pizza Margherita
    Authentic Neapolitan Pizza Margherita introduced cheese to the pizza with basil leaves, mozzarella and tomatoes. Named in honor of Queen Margherita.

    True Neapolitan Pizza Association
    The "Associazione Verace Pizza Napoletana" has set the very specific rules that must be followed for an authentic Neapolitan pizza. Neapolitans take their pizza very seriously and consider there to be only two true pizzas – the “Marinara” and the “Margherita” and that is all they serve. The pizza bases in Naples are soft, pliable and fragrant. Neapolitan pizza has also gained in Italy the status of "guaranteed traditional specialty".

    Authentic Pizza Napoletana
    “A guaranteed traditional specialty”

    1.) Fresh Local Ingredients
    San Marzano Tomatoes
    Mozzarella di Bufala Campana
    Extra Virgin Olive Oil
    Oregano, Garlic, Basil

    2.) Hand Kneaded Dough
    Italian wheat flour
    Neapolitan Yeast
    Salt and Water

    3.) Hand Formed to Size
    No More Than
    Center 1/8 inch
    Diameter 35cm

    4.) Baked in Stone Oven
    Using Oak-Wood
    60-90 seconds
    485 Degrees

    • The Italian Turnover
    Calzones are Italian turnovers that are dough, folded over, stuffed and sealed on one edge and baked or fried.
    Puglia - tomato, mozzarella, bacon, olives
    Ripieno - ricotta, salami and mozzarella
    Apulian - traditional, sandwich-sized
    Marche - sweet filled, cookie-sized


    • Sicilian-Style Pizza

    Original Sicilian Pizza
    Sicilian Pizza square-shaped slices with thick dough originating from Palermo, Sicily with pecorino cheese and bits of anchovies.

    Sicilian Cuddiruni
    Traditional Sicilian Cuddiruni is made with onions, anchovies, olives, cheese and mortadella, the dough is folded in two over the stuffing and the edge is braided prior to baking.

    Sicilian Pizza America-Style
    Sicilian Pizza America-Style is traditionally thick square dough with toppings on top instead of inside the dough.


    • New York-Style Pizza

    Hand Tossed New York-Style Pizza
    New York-style pizza is wide and thin with traditional toppings of tomato sauce and mozzarella cheese, hand-tossed and light on sauce. The slices are traditionally eaten folded in half, often sold by the slice, which is typically an 18 inch or larger pizza cut into 6 or 8 slices. Sometimes called "Italian pizza" referring to the variety of pizza most common in Italian-American-owned pizza shops.


    • Chicago-Style Pizza

    Chicago-Style Deep Dish Pizza
    Chicago-Style Deep Dish Pizza is traditionally considered to be a type of hearth cake such as focaccia, and similar to a casserole, such as lasagna. Made with a buttery crust that is formed up the sides of a deep-dish pan. It reverses the order of ingredients, using crust, cheese, filling, and then chunky tomato sauce on top.

    Chicago-Style Thin Crust Pizza
    Chicago-Style Thin Crust Pizza is a thin crust baked flat with noticeable crunch yet soft and doughy on the top. Topped with a southern-Italian sauce and "party cut” into 3-4”squares.

    Chicago-Style Pan Pizza
    Chicago-Style Pan Pizza is similar to the deep-dish style, with buttery crisp crust and foccacia combination. Toppings go on top rather than under the sauce.

    Chicago-Style Pizza Recipe
    Dough:
    Extra virgin olive oil
    Rolled thin layer
    Dusted with cornmeal
    Deep Round Pan:
    pull up the sides of crust.
    Partially bake
    Line Crust with:
    Mozzarella Cheese
    Italian Sausage
    Top Crust with:
    Seasoned Crushed Tomatoes
    Bake to Completion

    Classic Pizzas

    Bianca: white pizza, no tomato sauce, mozzarella and ricotta cheese, olive oil

    California-Style Pizza: gourmet or non-traditional ingredients, especially fresh produce

    Capricciosa: mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil

    Focaccia: flat oven-baked bread seasoned with olive oil and herbs, topped with cheese

    Greek: thick, chewier crust, baked in a pan in the pizza oven, olive oil topping

    Grilled Pizza: thin crust cooked on a barbecue grill, toppings on flipped baked side

    Pizza al Taglio: thin crispy crust baked in rectangular tray, sold by weight

    Hawaiian: Canadian bacon, pineapple, mozzarella cheese.

    Quattro Formaggi: tomatoes, mozzarella, stracchino, fontina, gorgonzola

    Romana: tomato, mozzarella, anchovies, oregano, olive oil

    Rustica: rectangular thick crust, cut into squares, priced by weight.

    St. Louis-Style: a thin-crust using St. Louis provel cheese

    Viennese: tomato, mozzarella, German sausage, oregano, olive oil

    Countywebsite.com ©2007