Pizza By kevin tejada by https://padlet.com/40769/ww9j6jaog0dk en-us 2017-01-10 19:01:20 UTC 2017-01-10 19:20:07 UTC hello@padlet.com la historia de la pizza 40769 https://padlet.com/40769/ww9j6jaog0dk/wish/146355121
The history of pizza probably begins with the history of the use of bread by humanity. There is evidence that in ancient Greece (birthplace of the flatbreads ) which served as the plakuntos decorated with herbs , spices , garlic and onions , in the time of Darius the Great (521-486 BC.) The soldiers Persians took flatbread with cheese and dates at the top, 1 and Virgil in the Aeneid mentions a similar dish. 2


Many authors claim that the pizza, as known today, comes from the city of Naples ( Italy ) and appears as popular dish among the Neapolitans, at some undefined time in the seventeenth century. 3 is therefore that the pizza comes from a food made by the humble people of the city of Naples and the composition was not as varied as the current one .


The flatbreads and preparations founded on them, such as pizza , are typical of Mediterranean cuisines . Thus, there is the old " focaccia " (very popular food among Roman soldiers ) dating back to the ancient Etruscans , the cocaine (which has variants sweet and savory ) of Spanish cuisine , the bread gives Greek related and the Turkish " asks " the African injera . Similar breads exist outside the Mediterranean area is including Indian Indian " paratha " and "German flammkuchen ". The existence of these local variants has made the name of the "pizza" has been diluted in countless regional variations.


The pizza is one of the fast food more international (along with the burger ), which has spread from Naples to the rest of Italy and then the world, perhaps because Italian immigration to various parts, diaspora that brought outside the borders this plate. 4 Since the invention, the pizza has undergone many regional changes, for example in Rome is very popular pizza al taglio in Liguria the Sardenara , in Sicily the sfincione , etc. And outside of Italy in Mexico Mexican pizza, Arab manakish in EE. UU. the chicago-style pizza , the French pissaladière , etc.

]]> 2017-01-10 19:04:04 UTC https://padlet.com/40769/ww9j6jaog0dk/wish/146355121 40769 https://padlet.com/40769/ww9j6jaog0dk/wish/146358348 2017-01-10 19:13:06 UTC https://padlet.com/40769/ww9j6jaog0dk/wish/146358348 40769 https://padlet.com/40769/ww9j6jaog0dk/wish/146359069 2017-01-10 19:15:14 UTC https://padlet.com/40769/ww9j6jaog0dk/wish/146359069 40769 https://padlet.com/40769/ww9j6jaog0dk/wish/146359401 2017-01-10 19:16:05 UTC https://padlet.com/40769/ww9j6jaog0dk/wish/146359401 40769 https://padlet.com/40769/ww9j6jaog0dk/wish/146360507 Preparing pizza dough is easy and quite fun. The truth is that it has nothing to do with the one I have used during these years. Since I have prepared this pizza dough with Luca there is a before and after. And of course, I share with all of you, a very elastic pizza mass, finite and reminiscent of Neapolitan pizzas. Luca and Fabio are " Italian laboratory " and are helping to spread the Italian cuisine in Madrid. This recipe has no milk, egg or sugar, almost sin for an Italian, rather it is a mass of bread that is quite thin.

When baking is left with the right thickness, in the style we can taste in any pizzeria in Rome or Venice. In this base of dough we can even play with other white flour or add some aromatic herb. As the Italians say: " The Italian pizza, where gluttony is not a sin "

I remind you that in addition to the dough and baking the surface where you place the pizza are equally important, as I explain in the definitive guide to prepare pizza at home . About two months ago I bought a baking stone and I'm delighted with it. The difference is evident when baking pizza, bread or empanadas. It has no comparison with the baking sheet, it's like going back to the wood-burning oven. The bottom is not soft or undercooked. Do you prepare the dough in another way?]]> 2017-01-10 19:19:19 UTC https://padlet.com/40769/ww9j6jaog0dk/wish/146360507