That “true” – original pizza, based on bread dough, rolled thin with the palm of hands and fingers and went “naked”, without any vessel or plaque, in a Dutch oven bread (or pizza of course) with the shovel. The oven is heated with wood chips dry. After serving pizza with one of the seasonings listed below, you will bake and brown for a minute or two on the one hand, and then, with a slight twisting motion, turns around and leave in oven for two minutes so that the edges pulp becomes crisp and the center is permeated with the flavors.
For the homemade pizza is that the calculations will be enough for 4 1 / 2 kg of pasta ready, or prepared at home with 400 g of flour, 20 g of yeast and enough water so the dough is very soft. The oven temperature should lie between 250 ° and 300 ° on the thermostat, according to the diffusion of heat that might differ from oven to oven. The cooking time will vary from 30 to 45 minutes. If you want you can add to the homemade pasta a few tablespoons of oil.
Neapolitan Pizza “the original pizza”: only tomato flakes and chopped parsley, basil, garlic, olive oil, salt and pepper (optional).
Roman Pizza (the most common): As above, plus anchovies and cubes of mozzarella.
Pizza Margherita: tomato, mozzarella, parsley, chopped basil, grated cheese (optional), salt and pepper (optional) and olive oil.