The Mystery of Pizza

Everyone says, “what’s the big deal” you mix flour, water, yeast, and salt, and as far as I am concerned, you’ve got DOUGH, but what kind of dough? Usually, with my experience, 95% of pizzerias do not know how to make great dough. In North America we consider the money as the vessel for the hundreds of ingredient choices to place on top we don’t think the dough as the primary flavor and texture foundation of the pizza, as far as the master pizza chefs from Naples Italy are concerned PIZZA is an art and rightly so, it’s like playing tennis, easy game to play and understand but very difficult to master the game. So you ask, “what’s the big deal?” the big deal is quality and an unforgettable flavor that lasts a lifetime. I still remember as a child my uncle Pasquale taking me to marcos pizza coupon code website, he was greeted by the head chef, and everyone shook hands and kissed each other on the cheeks. I was introduced to everyone and politely escorted to our table. My uncle must have been an essential person because we didn’t wait in the line up outside, later I found out that they were all related to each other.

When the waiter came to our table, my uncle made a hand motion I never saw before, and he placed his hand palm facing towards him. He put his index finger on one side of his jaw and his thumb of the same hand on the other side of his jaw. He quickly pulled his hand downwards towards the table following the curvature of his jaw, and at the peak of his jaw he touched all his fingers together simultaneously winking. The waiter answered, “si signor Pasquale” immediately left and came back with wine and mineral water to be followed with two pizzas. I thought to myself, “WoW all this with a hand motion and a wink,” I wonder what else we would have gotten if he also scratched his head with the other hand.”

Margherita pizza

The two pizza’s that we got were a Margherita pizza and a Marinara Pizza, only to find out that at this world-renowned pizzeria, they only serve two kinds of pizza, Margherita and Marinara, so how do you want it with cheese or without? These were not just pizzas; after forty years since that day, I can still taste it, an unforgettable moment in time. At that very moment, I said to myself that I must learn how to make a pizza like that. Look at little caesars coupon code website for more information.

There are three elements to make a great pizza, your dough formula, your oven temperature, and time.

There are a lot of pizza chefs that do a good job making the dough in the morning and serving it at night, but that’s all it is GOOD, not MEMORABLE, something you crave for time after time. The more you eat it, the pleasure and satisfaction it brings you, now that’s a pizza, and that’s Italian. The only memories I have of a North American style pizza is a bloating feeling for three or four hours and having an Alka seltzer dessert.