History Of Italian Pizza

 History Of Italian Pizza

Only the Margherita and Marinara are regarded as authentic Italian pizzas. The Marinara has tomato, garlic, oregano, extra virgin olive oil and possibly basil. There are very strict rules for the use of either of these pizza names on Italian soil.To be called 'authentic Italian', the pizza must be round and no more than 13 and three-quarter inches in diameter. It must have a center of less than one-tenth of an inch tall, and a crust of three-quarters of an inch thick or less. The dough must be kneaded by hand; and prepared from traditional types of flour, yeast, salt and tomatoes.