Iyini Pizza YaseYurophu Yesitayela?
Uma ngabe uke waya eNew York City, ngokuqinisekile uthola isikhathi sokuthatha ucezu lwe-pizza. I-NYC ingamakhemikhali amakhulu, ama-pizzerias, nezindawo zokudlela ze-pizza ezikhonza pizza esinobuciko nesehlukile. Isigaba sesitayela saseNew York sakhula nge- pizza ye- Neapolitan uma izakhamuzi zase-Italy ziletha i-pizza e-NYC-nase-America-ekuqaleni kwawo-1900. I-pizza yesitayela sase-New York inezinkinobho ezinkulu futhi ezibanzi nge-crust encane ephoqelekile kodwa i-crispy.
Ngokwemvelo igcwele utamatisi ushukela kanye noshizi we-mozzarella, nanoma yikuphi okunye okwenziwe ngaphezulu kwe-ushizi. I-pizza ngaphandle kwe-toppings eyengeziwe ibizwa ngokuthi "ithafa," "ejwayelekile," noma "ushizi."
I-pizza ivame ukuthengiswa ngocezu noma i-pie egcwele, ekhulu kakhulu-ejwayelekile ngamasentimitha angu-18-futhi ihlukaniswe zibe izingcezu eziyisishiyagalombili. Abathengi bavame ukuthenga ucezu odliwa ekuhambeni ngokuwufakela ngesigamu. I-pizza yesitayela yaseNew York yayivame ukuphekwa kuhhavini lokushisa amalahle, kanti ngenkathi izindawo ezimbalwa zisasebenzisa leyo ndlela, izindawo eziningi namuhla zisebenzisa i-oven evamile yegesi.
Umlando we-Pizza wesitayela se-New York
I-pizza ye-style yaseNew York yaqala ngokuvula i-pizzeria yaseMelika yokuqala, i-Lombardi, ngoGennaro Lombardi endaweni yase Little Italy yaseManhattan ngo-1905, eyayikhonza amaphiko amakhulu amakhulu. Isisebenzi, u-Antonio Totonno Pero, sipheke ama-pizza kanye nezicucu zathengiswa ngo-5 ยข. Ngo-1924, washiya esitolo ukuze avule i-pizzeria yakhe, i-Totonno, eConey Island.
Kokubili ama-ovens aphethwe amalahle kaLombardi no-Totonno, njengoba kwenza uPatsy eHarlem, evule ngo-1933, futhi zonke izindawo zokudlela ezintathu zivulekile namuhla. I-Di Fara Pizza, evuliwe ngo-1964 futhi iqhutshwa nguDomenico DeMarco kusukela ngaleso sikhathi, isebenza lokho abaningi bakholelwa ukuthi yiyona pizza engcono kakhulu eNew York City, inhlanganisela yezitayela zaseNew York neNeapolitan.
Ama-pizzeri amaningi e-NYC ahamba ngegama elithi Ray's Pizza noma ama-iteration amaningi ("I-Ray's Pizza," "i-Ray's Original Pizza" kanye ne "World-Famous Original Ray's Pizza") futhi ngokuvamile aphethwe yizimele, nakuba abambalwa banokuningi izindawo. Ngo-1959, uRalph Cuomo wavula iRay's Pizza yokuqala, e-Little Italy, evala ngo-Okthoba 2011.
Yini Engena Pizza YaseNew York?
I-pizza yesitayela sase-New York inezithako eziningi kune- pizza yendabuko yase- Neapolitan . I-Sugar namafutha omnqumo ngokuvamile yengezwe kufulawa ophezulu we-gluten , imvubelo namanzi ukudala inhlama , ekhishwa ngesandla. Abanye abantu bathi ukunambitheka okuyingqayizivele nokuthungwa kwe-crust kwenzeka ngenxa yamaminerali atholakala kwamanzi kampompi ka-NYC kuphela.
I-tomato sauce ephekiwe kakhulu, ephekiwe yenziwe ngamafutha omnqumo, utamatisi okheniwe, u-garlic, ushukela, usawoti kanye namakhambi afana ne-oregano, i-basil, ne-pepper obomvu, ngokumelene ne-sauce e-Neapolitan elula, eyenziwa utamatisi ochotshoziwe ongenayo usawoti. I-cheese ihlale igayiwe nge-mozzarella ephansi-umswakama, hhayi izinhlamvu ezintsha ozothola ku-pizza yesitayela se-Neapolitan.
Njengoba kuphawuliwe ngenhla, ama-pizza aseNew York angayifaka ama-toppings anjengezinombolo zemifino, inyama enjenge- pepperoni nesoseji , noma ezinye izinhlobo ushizi phezu kwe-mozzarella.
Iziqu ezivamile zokubeka phezu kwesiqephu ngemuva kokuphuma kuhhavini zihlanganisa i-garlic powder, pepper obomvu ochotshoziwe, i-oregano eyomile, noshizi oqoshiwe we-Parmesan.