Neapolitan pizza:
The Neapolitan Pizza is customary Specialty assured (STG, Specialità-Tradizionale-Garantita) merchandise in Europe. Bona fide Neapolitan-pizzas are classically finished with Mozzarella cheese and tomatoes. These could be prepared using ingredients such as tomatoes of San Marzano, which is cultivated in the area south of Mount-Vesuvius on the plains of volcano, and mozzarella di bufala Campana, is prepared using the milk from water buffalo found in the Lazio and Campania’s marshlands, a partly-wild state.
There are 3 official variations:
Pizza marinara: It is prepared using garlic, tomato, extra-virgin olive-oil and oregano (even though the majority of Neapolitan pizzerias include basil into the marinara as well).
Pizza Margherita: It is prepared using sliced mozzarella, tomato, extra-virgin olive-oil and basil.
Pizza is one of the world's most popular food. Now with the help of special offers you can order it at a reduced cost. To get a discount, all you need to do is use one of available coupons.
Pizza-Margherita-extra: It is prepared using Campania mozzarella, tomato, extra-virgin olive-oil and basil.
Lazio style:
Lazio (Rome) Pizza, in numerous different parts around Italy as well, is presented in two contrasting styles pizza-al-taglio or pizza rustica. A rectangular, long, relatively thick (1–2 cm) baking pan is used to cook this pizza. Its crust is the same as an English muffin, and often an electric oven is used to cook this pizza. It is generally slice with a knife or scissors and vended by weight.
Lazio-style pizza types
Pizza romana: In Rome when Neapolitan Pizza is topped with mozzarella, tomato, anchovies, oregano and oil is known as Pizza romana.
Pizza viennese: Consists of the topping of mozzarella, tomato, oregano, German sausage and oil.
Pizza capricciosa: It is topped with tomato, mozzarella, cooked ham, mushrooms, olives, artichokes and oil.
Pizza Quattro-stagioni: It has the ingredients similar to the capricciosa, except ingredients are not blended.
Pizza-Quattro-formaggi: The topping consists of mozzarella, tomatoes, fontina, stracchino and gorgonzola.
Sicilian-style pizza: The toppings directly baked into the pizza crust. (In America “Sicilian” pizza is in general a different array of product, prepared having considerably thick crust distinguished through rectangular shape with topping of cheese, tomato sauce, and other toppings of choice.
White pizza: It is also known as “pizza Bianca” leaving out tomato sauce, frequently replacing dairy products like sour cream or pesto. Particularly around the East-coast of U.S., the toppings comprise of just ricotta cheese and mozzarella with olive oil drizzled over and different spices like garlic and fresh basil sprinkled.
Grandma’s Pizza This style of pizza comprises of a dough with thin layer expanded within an square, oiled “Sicilian” pan, carefully topped with trodden fresh canned tomatoes, shredded mozzarella, olive oil and chopped garlic, baked till the bottom gets crisp and the bubbles appear on top.
Ripieno: Also known as “calzone” is a brand of pizza packed with numerous ingredients, like ricotta, mozzarella and salami, and crinkled to shape a semi circle before baking. Calzone denotes “large sock” in Italian, while ripieno in fact means “filling” and may not entail a kind of pizza by itself.
Pizza Leggera: Also known as “Pizza Mezzogiorno” is very slim base 1/2 centimeter maximum, large pancake size having a single topping ingredient like cheese or herbs, appropriate for lunch.
