Delicious, Wood-Fired Neapolitan Pizza
Perhaps the most popular of all Neapolitan cuisine, pizza is the ideal blending of dough, tomato sauce, and of course, cheese, with a rich history. Shortly after its creation, it became the preferred choice for barons and princes. In fact, it was a popular choice amongst the famed Bourbon court, which ruled over the realms of Navarre and France during the 16th century. Even King Ferdinand I, the King of the Two Sicilies, experienced pizza cooked in an oven crafted by the famed Capodimonte porcelain artisans.
Following the Italian unification, the new kings were drawn to this southern delicacy. Pizza grew so popular that in honor of queen Margherita of Savoy, a nationalistic pizza called Raffaele Esposito was created based off of the Italian flag: mozzarella for the white, tomato for the red, and basil for the green. Now, this pizza is called the pizza Margherita.
Pizza is an inexpensive and nutritious meal, and as such, it has found great success worldwide. Ordinary pizza can be made in home ovens, but traditional Neapolitan pizza must be cooked in a wood-fired oven. The pies are hand-made by able pizzaiolos who make the inner-crust thin, while leaving the outer-crust thick. The ingredients, plus olive oil, are spread on the disk, and with artful movements, the pizza is slid into the oven and rotated properly for uniform cooking.
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