The famous Neapolitan Pizza is called "Pizza Napoletana" in Italian, or "Pizza alla Napoletana", which we would like to introduce to you in this Italian Street Food in Berlin Episode. Pizza Margharita is the absolute classic and consists of the basic ingredients Tomato, Mozzarella and fresh Basil. Of course there are many other variants of the Neapolitan pizza with Meat like Parma Ham, Salami, Salsiccia or Mortadella as topping, which we will present to you at Mangiare Berlin right next to the Pizza Bakers.With the high quality of all ingredients used and the very precise traditional craftsmanship, Mangiare Berlin sets the bar extremely high for Neapolitan Pizzas in Berlin and is one of the absolute Top Addresses in Berlin.
[1] Mangiare Berlin / Arminiusmarkthalle - Moabit, Berlin
Bugenhagenstrasse 19, 10551 Berlin
/ mangiareberlin
[2] A Neapolitan Pizza Oven must be 485 °C / 905 °F hot
The Dome of a Neapolitan Pizza Oven must be 480 °C / 896 °F and the baking surface of the Oven 380 °C / 716 °F to 430 °C / 906 °F. For these high temperatures one also needs a correspondingly suitable Dough, which requires a Hydration/Water content of 57 to 62%.
[3] The Dough needs 24 Hours of Resting TimeIt is very important to give the Dough enough time so that the yeast has enough time to break down sugar and release gases in the Dough so that the soft, airy edge can develop later. Because the Pizza Dough is a very sensitive being. The later taste of the finished Neapolitan Pizza is already decided during the creation process of the Dough.
[4] UNESCO declared the Art of Neapolitan Pizza Makers an Intangible World Heritage SiteThe UNESCO justified their unanimous decision with the fact that the production of the Pizza is associated with culinary know-how, the gestures, facial expressions, songs, local jargon, the correct handling of the Pizza Dough, the counter and the Pizza Oven during the Pizza preparation would be the stage, presenting oneself and sharing with others is an undisputed Cultural Heritage".
[5] "Pizza" means "to pluck" from the Neapolitan "piceà, pizzà"
The exact Origin is not exactly clear. There are several vague assumptions, such as from the Neapolitan "piceà, pizzà" - to pluck or from the ancient Greek "pita" - the Piece of Bread and from the Lombard "bizzo" - Flatbread.
[6] "Pizza Fritta Napoletana" is a Fried Pizza
Pizza Fritta Napoletana is also often called the Pizza of the people and was sold on the streets in the post-war period by women who wanted to earn some extra money with it. Because in the post-war period, a baked Pizza was pure luxury and hardly affordable for the common people. Because this required a wood stove, which was usually not available, and very expensive firewood. The Neapolitans solved the problem in a very creative way by simply frying the Neapolitan Pizza dough in a pot.
[7] In 1889, Pizza Maker Raffaele Esposito made this pizza for Queen MargheritaDuring her stay in Naples in 1889, Queen Margherita ordered three Pizzas. Pizza Maker Raffaele Esposito brought three different types of Pizza. One of the three, topped with Tomato, Mozzarella and Basil in the National Colors of Italy, tasted particularly good to the Queen. That's why the Pizza got the name of Queen Margherita.
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