Gimena Pepe Arias
02/08/2020 - 7:01
- Clarín.com
- Society
Do you remember when the pizza fans' dilemma revolved around going to a place that made it to the stone, half mold or mold? Later the novelty was added that raised the wand: to the grill. Finite, crispy and with a smell of grilled. Well, while we always carry those four styles in our hearts, now we celebrate the time of the latest generation pizzas.
Just as we have imported many other celebrations from other latitudes, such as Halloween or Valentine's Day, today, we celebrate “ pizza day ”, a tradition that is not Italian, as you might imagine… but of the USA. More as a marketing strategy to promote its consumption than a fact with historical rigor.
To honor that delicious preparation, with crunchy flour and yeast base, painted by tomato sauce and covered by the delicious mozzarella, we will aggiornate with the new trends. What is it about? Huge and inflated edges, or portions that hardly have it. Large triangles or individual portions. Each one has its own style and all are delicious.
1) The Neapolitan
Cincinnati has a huge Neapolitan oven that ships pizzas every 50 seconds.
The most striking detail of this style of pizzas is that the edge is prominent, but the dough is thin . One of the places where you can try it is Cincinnati. "Neapolitan pizza must have a soft, light and easy to digest dough. This is achieved with a slow and long fermentation and ripening process: little yeast is used and allowed to stand for at least eight hours, maximum forty-eight hours. In Cincinnati you work with a whole day of maturation and fermentation to achieve the right cooking point, "they explain from the kitchen of the Neapolitan pizza restaurant that owns an oven built in Naples by artisans who have spent generations dedicated to that task, with stone from Vesuvius volcano . It reaches a temperature of 500 ° making cooking this specialty ready in just 50 seconds.
Orno ferments the dough buns for three days.
In Olivos there is Orno , a super cool place that cooks the pizzas made with raw material from local producers who care for the environment, with varied, diverse and sustainable agriculture, in view of the customers. Their buns ferment for three days to achieve a pizza with more alveoli, more digestible, more crispy on the outside and softer on the inside. In La Fina , the leave is a minimum of forty-eight hours. “Our pizza has a very Italian, immigrant style, with a crunchy flavor and texture that conquers Argentines. They are served in individual size so that they can be eaten easily by hand, ”says Tobias Jovenich, partner of the venture.
La Pebeta offers "farm to table" food, from farm to table.
Another place to try these pizzas is La Pebeta . His pizzaiolo teacher, Felipe Zapia, feels that the real Napoletana pizza is balanced: “It is not overloaded with cheese, so you can appreciate the flavor of all the ingredients: tomato, olive oil and dough. Because none of the three things is out of quantity. ” Just opened Antonio´s pizza , in the Buenos Aires Center. They let the dough rest for twenty-four hours cold and cook it in its oven also Neapolitan at a very high temperature for a minute “that the edges are inflated and the center is very tender,” explains Gonzalo Louro, partner of the place.
2) The Roman
Cosi mi piace, pizza without edge.
It is the pizza indicated for those who do not like to eat the famous "little tree". "The Roman pizza has the particularity that, compared to others, has almost no edge. The amount of flour we use to make it is smaller and when cooked it results in a thin and very crispy pizza. In addition, the dough has a fermentation natural that makes it lighter and in Cosi mi Piace we add high quality ingredients. It is healthier and achieves a lot of flavor, "says Natalia Czerwonogora, owner of the restó.
3) New York style
Hells, real New York pizza.
This American variety stands out for being very thin and huge portions. In Hell´s Pizza , the dough circles measure at least 45 centimeters in diameter and start from a semolina base, with the particularity of a long cold-lifting process. They are cooked in special stone ovens, with low ceilings that generate more heat, resulting in a thin and flexible dough, but at the same time crispy and with a lot of presence. Its creator, Danilo Ferraz, a pizza specialist, says that “a good dish comes from a good product,” that is why they use Italian pomodoro, homemade salsa and cheeses, cold meats and organic vegetables from small, carefully selected local producers. . Under the same concept, Dante Franco works at La Choppería , where he offers New York pizzas with funny names and varied ingredients.
4) From sourdough
Francisca offers pizza made with sourdough.
Mother dough is called the natural ferment that supplants the classic pressed or powdered yeast. When used in a dough, it results with large alveoli, a sustained crumb and a special flavor, pulling acidic. In Francisca , the new space of Los Arcos del Rosedal, use the benefits of the sourdough to achieve a light and healthy product that is sealed in its clay oven baking, as a way to enhance the product's own flavors. They use biodynamic tomatoes, Italian sausages and cheese varieties. The Pizza also offers gourmet natural fermentation products, made with blends of organic flours. You can choose from thirteen options, all with top ingredients: Spanish octopus, black truffles, smoked salmon gravlax and other specialties.
Choose a style, or several, and celebrate pizza day, companion of good and happy moments. Do you imagine in these days of summer rigor something more pleasant than a good portion of pizza washed down with an ice cold drink? Surely: instead of one, two portions. In your day, let's live pizza to the fullest.
