Pizza is the popular food par excellence, which is a product of Italian gastronomic tradition: more than a dish, it is a true historical symbol of Italy and in particular Naples.
Its popularity has led to the introduction of many variations all over the world. The most famous types of pizza are the Neapolitan pizza and the Roman pizza.
The Italian pizza masters – thanks to their creative flair – have made pizza an art, a real tool for promoting personal and social work. The factors that make each pizza dough different are many. The dough is the first and foremost of all the ingredients for the Best Pizza in Thousand Oaks.
The most common are flour, water, yeast and salt, but what makes the difference between classic pizza and Roman pizza is the preparation, therefore the interactions, the uses and methods of mixing or processing these ingredients.
To give an example: the characteristics of pizza – so its final appearance, aroma, flavor and digestibility can change radically even for one detail, that secret which makes one type of pizza unique rather than another.
The preparation of the dough, the leavening, the shape and weight of the dough balls, the laying of the pizza dough disk and the ingredients used for garnish and seasoning affect the quality of the final product.
On the basis of all this, the result that the pizza chefs obtain is always very different, to the point of being able to offer customers an almost infinite range of flavor and format characteristics: some pizzas will thus have a more pronounced, soft or crunchy edge, while others they will be more or less satiating. But there is a specific reason that makes different Neapolitan pizza and Roman pizza, let’s see together what it is.
Perhaps one of the greatest Italian diatribes: have you ever tried to ask your friends “do you prefer Neapolitan or classic pizza? Do you like the high one or the low one? “. We, in doubt, give you a detailed answer for both options, and lots of arguments to feed the discussion with your friends (maybe in front of a pizza, though).
What characterizes Best Pizza in Thousand Oaks is a combination of raw materials, preparation methods, dough and specific parameters. We are led, not surprisingly, to believe that pizza is a very serious thing, to be eaten strictly in a short time, to be enjoyed standing, as in the case of Neapolitan pizza.
It will seem an unusual suggestion, but this is the first difference between high pizza and low pizza that we want to talk about: the Neapolitan pizza is high on the edges and very thin in its central part, unlike the Roman one.
