That Pizza!

Appreciated throughout the world, the pizza has been recently defined by science as real food. This is why.

Margherita
For the queen of pizzas (or rather the “pizza of the queen,” as we shall see), the timeless Margaret, the ingredients are pasta, San Marzano tomatoes (with the variation of chopped tomatoes or fresh tomatoes), mozzarella , the extra virgin olive oil, basil and sea salt. How to prepare a real Margherita? Before the tomato sauce: it lies on the basis (the “hard paste”) from the center rocking motion and uniform to the edge (cornice). Add the mozzarella, cut to pieces not very thick, evenly distributed over the surface of red tomato. Cook, strictly in a wood oven (at temperatures reaching 400 degrees or so), you add the little oil and add the finishing touch, the sprig of basil in the center!

Each of the ingredients of the Daisy is full of healthful properties, and should be chosen the highest quality and taste to see exalted virtue. Organic products meet these criteria of quality.

Farina
Rich in complex carbohydrates, and energy, cereals also provide a fair amount of protein, B vitamins, minerals and fiber.
To get a good pizza you can use all types of flour, as long as you respect the times of rising flour that has been decided to use. It should be noted that the refined flour (white), whose beans are shelled, suffers a loss of nutrients during processing. If not from organic farming may even have been artificially bleached.
Wheat flour (better, so if full and organic), water, fresh yeast (Saccharomyces cerevisiae), sea salt are the raw materials of the dough, which is rising at the end of “fat” in ‘appearance, smooth to the touch.

Water
Not hard, nor too sweet. Too hard water slows considerably leavened dough, while a too sweet creates a very sticky dough and therefore more difficult to handle. For the more fussy, the water should have a slightly acidic pH (6.7) and a hardness of about 20 French degrees.

Sea salt
Integral, unrefined, has a high content of iodine – a natural – and iodides, which have the property to regulate the proper functioning of the thyroid is important for our metabolism, and many vital microparticles with a high biological value: magnesium, sulfur, calcium , potassium, bromine, carbon, zinc, phosphorus … Only if full salt has all the qualities … highlights of the most valuable elements of the sea!

Tomato
If made for the pizza this “prince” of the Mediterranean cuisine: its lycopene, a potent antioxidant and anticancer activity, is more bioavailable when associated with fat (or oil of mozzarella cheese for example). What’s more, it’s also the food that best facilitates the digestion of starch bread and pasta. The tomato sauce, ripened on the vine and harvested at the right point, when everything is red, is rich in precious substances for health and beauty, the carotenoids.

Mozzarella
Traditionally used for cheese pizza: its origin dates back to medieval times, when the dairymen noticed that the milk that comes to them from the stables, thickened along the way due to the slow means of transport, are well placed to be spun. The tape was spun paste “severed” from the dairyman, giving rise, in fact, the “mozzarella”.
The mozzarella is not considered a low-fat cheese: it has a fat content of 20-25%, contains proteins (18%), calcium, phosphorus and vitamin A. That “pizza” has less water and less fat (15-20%) of that table, so that the dough too dry and grease.
Only the mozzarella is made with organic milk from cows raised with high standards of welfare secured, without antibiotics and without exaggeration, with a real feeding hay.

Extra virgin olive oil
Condiment / food of ancient origin, the oil is extra virgin olive oil when it is or what has been achieved with the unique processing technique, that of extra fact, able to keep intact the nutrients and flavor oil . Pizza in the use of oil is the most popular natural common sense would suggest: its flavor blends in perfectly with the other ingredients of the Mediterranean tradition, which, thanks to its composition, can also extols the virtues of healthy. The best pizza chefs use it strictly to raw, cooked to order.

Basil
And ‘The third color ingredient of pizza Margherita, with leaves bright green, with white mozzarella and red tomato, represent the tricolor Italian in honor of Queen Margherita. The leaves of fresh basil are digestive, antiseptic and perfume the breath. Are added to cooked, whole or in pieces with your fingers.

Tagged as: Gourmet, Pizza, Tips