Authentic Italian pizzas are based with nonna’s special fresh tomato sauce (which doesn’t get cooked at all!). This rich sauce must be prepared with peeled Italian tomatoes, preferably with San Marzano peeled tomatoes, and then blanched with salt, fresh basil and extra virgin olive oil to get an original taste.
Authentic Italian pizza uses a specific cheese. In Naples, it’s Mozzarella di Bufala. Bufala is a fresh, soft mozzarella made from buffalo native to the Salerno and Caserta regions.
What is a traditional pizza in Italy?
Originating in Naples, the margherita pizza has an interesting history supposedly rooted in a visit by Queen Margherita to Naples. The iconic pizza margherita is also known for representing the colours of the Italian flag: red tomato sauce, white mozzarella, and green basil.
What is the most authentic Italian pizza?
The most popular, authentic Italian pizzas
What toppings are on a traditional Italian pizza?
Authentic Italian pizza toppings
What are Italian pizzas called?
1. Pizza Napoletana. Born in Napoli, la pizza Napoletana is one of the most famous types of Italian pizza. Protected by a Traditional Specialty Guaranteed (TSG) certification, this style must be made in a very particular way.
What’s a Sicilian style pizza?
Traditional Sicilian pizza is often thick crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.
What makes Italian pizza different?
Italy offers sauce that many Americans might not be used to. Instead of slow-cooked tomato sauce like we offer here in the US, Italy uses olive oil, pureed fresh tomatoes, garlic, and oregano. This gives their pizza a herby taste that U.S. consumers may not come across often.
What pizzas are made in Italy?
Whats the most popular pizza topping in Italy?
Capricciosa Pizza, literally “capricious”, is one of the most popular Pizza toppings in Italy and is present in all menus of pizzeria all over the country. This recipe is basically a classic Margherita topped with black olives, ham, artichokes and porcini mushrooms.
What is the original pizza?
An often recounted story holds that on June 11, 1889, to honour the queen consort of Italy, Margherita of Savoy, the Neapolitan pizza maker Raffaele Esposito created the ‘Pizza Margherita’, a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colours of Italy as on the Flag of Italy.
What kind of cheese is used on authentic Italian pizza?
Fresh mozzarella should be your standard go-to cheese for pizza. This style of mozzarella cheese is the classic Italian pizza cheese and its minimal processing offers up a fresh taste with a light and creamy texture.
What pizzas do Italians like?
But as far as authentic Italian pizzas go, it’s a winner. Traditionally, one of the classic pizzas that you can get in Italy comes with artichoke, ham, and olives or mushrooms. Unlike the pizza that you might be used to, there will only be very few of these toppings. The pizza won’t be swimming in artichoke!
What is the difference between Roman and Sicilian pizza?
The Basics
It’s the original Roman street food and is an institution of the city that can be found all over Italy. The dough is crispy and sturdy so it can hold a ton of toppings, but is light and airy enough to eat an extra slice. On the other hand, Sicilian pizza has a thick, spongy, and fluffy dough.
What are the two types of pizza in Italy?
In the most traditional pizzerias they only make two types of pizza: Marinara (tomatoes, garlic, oregano and olive oil) or Margherita (tomato, mozzarella, basil and olive oil). → Perfect the art of pizza-making in our pizza masterclass.
What is Southern Italian style pizza?
Southern Italians may equate the term pizza italiana with industrialized, fastfood or supermarket pizza, even if some is handmade with fresh ingredients and baked in a wood-fired oven.
What qualities does authentic Italian pizza have?
How to make authentic Italian pizza at home?
– Preheat your oven to 400°, or hotter if you can get it. – Stretch a dough ball to 12 inches, then top it with enough fior di latte mozzarella to cover the pie, followed by sliced cherry tomatoes and a sprinkling of raw – Bake until the pizza crust is crispy. – Remove from the oven and top with fresh arugula, shaved parmesan, and a drizzle of olive oil.
What is the best Italian pizza?
What makes Italian pizza so good?
What makes an authentic Italian pizza
- With pizzas like these, who needs a lover?
- Super thin crusts made in a woodfired oven, a generous spread of fresh tomato sauce, creamy buffalo cheese, and fresh toppings — with pizzas like these, who needs a lover?
- It’s not just a dish; it’s a celebration of wonderful flavors that explode in your tongue and make you go ‘Mmmmm (che buono)!’ An real Italian pizza is more than a food; it’s an experience.
- An true Italian pizza is perfection on five separate levels: the foundation, the sauce, the cheese, the toppings, and, last but not least, the pizza chef who prepares the pizza from scratch.
- Let’s find out what it is about the pizza that makes it so faithful to its name by delving into the mysteries of each of these tiers…
- The Ground Zero (Bay Area) Instead of the deep dish pizzas that we are all used to eating at corner store pizzerias (which originated in the United States), cafés, and supermarkets, a true Italian pizza base is lighter, crispier and thinner in texture than the deep dish pizzas that we are all used to eating. Making a real Italian pizza foundation is an art form that can only be mastered by a true romantic. Years of experience have gone into the way your wrists knead the soft dough, twisting it between the palms of your hand, and causing it to fly into the air to produce a constantly thin crust. If you can get the foundation of the pizza correct, you’ve already won half the battle. Authentic Italian pizzas require special Italian pizza flour (of the Type ’00’ category, which is the finest and most refined kind available), which is only available in Italy. Following that, the amount of yeast and salt seasoning to the flour should be undeniably exact, according to the recipe. When the dough has been correctly rolled out, it must be allowed to rest for at least 10 hours before being stretched and baked in a wood-fired oven for around 3 12 minutes to get the distinct flavor and inviting blisters that are characteristic of Italian pizzas. Remember, apart from creating the pizza base, it is the dough that gives the pizza its distinct texture, binds and keeps all of the flavors together, and transports you to Italy in a single bite
- the sauce is the final component of the pizza. Authentic Italian pizzas are made with nonna’s secret fresh tomato sauce (which is never cooked!) as the basis. In order to have an authentic taste, this rich sauce must be made using peeled Italian tomatoes, ideally San Marzano peeled tomatoes, and then blanched with salt, fresh basil, and extra virgin olive oil. There is no room for error, and if you don’t do it perfect the first time, you will almost certainly have to start over from the beginning.
- The Spectator’s Cheese What is a real Italian pizza without a generous sprinkle of fresh and flavorful fior di latte, or buffalo cheese, over the top? It contributes to the distinctive texture of the pizza, which, when compared with the crispy crust, completely surprises and thrills the senses! Also keep in mind that there will be no compromise on the quality of the cheese produced. Low-quality cheese not only detracts from the authenticity of the overall taste of the pizza, but it is also detrimental to one’s health.
- The Accoutrements After the foundation, sauce, and cheese have been prepared, it is time to add the final touches to a genuine Italian pizza by adding the desired toppings. Because of this, you now have the freedom to experiment with different flavors and textures. Traditionally, fresh basil leaves would be used on a pizza to complete the tri-color of the Italian flag, which would also include red tomato sauce and white Mozarella di Bufala cheese on a classic Italian pizza. However, depending on one’s mood, some oregano and fresh olive oil can be sprinkled on top for a sense of spice and flavor. The textures and flavors available to individuals with a more adventurous spirit are numerous. Some classic Italian ingredients, such as Prosciutto San Daniele, Provolone, artichokes, Italian sausage, salami, black olives, anchovies, and, of course, a few strands of fresh basil, are the true ″wonder toppings″ for an authentic Italian pizza. Prosciutto San Daniele, Provolone, artichokes, Italian sausage, salami, black olives, anchovies, and, of course, a few Other ingredients that may be used include fresh tomatoes, onions, red capsicum, zucchini, mushrooms, eggplant, ham, capers, shaved parmesan, gorgonzola cheese, tuna, and bacon. The variety of toppings available is virtually limitless! Every item on our menu has been carefully chosen to compliment and balance the other ingredients, and we’ve included a plethora of various combinations for your convenience.
- The Pizza Chef is a chef who specializes in pizza. In the hands of the pizza chef, the final and most essential stage of the process, when all of the magic comes together to produce a culinary masterpiece – the true Italian pizza – is where everything comes together.
So, now that you’ve discovered the secret to cooking a genuine Italian pizza, put on your chef’s hat and experiment with your own creation! For those who are unable to prepare a meal in their own home, simply visit our online ordering page or reserve a table and we will take care of everything for you!
The most popular, authentic Italian pizzas
- No matter how it is prepared, whether it is deep-pan soft or thin and crunchy, classic or gourmet, with or without a loaded crust, pizza in Italy is a real institution and a symbol of the nation around the world.
- The majority of Italians eat pizza on Saturday or Sunday evenings after participating in sports or watching a game with friends.
- They also eat pizza to celebrate birthdays when they were children.
- In fact, pizza is a staple of Italian culture from birth to death.
- In the event that you decide to spend a weekend in Italy, or if you are considering relocating there, you should be familiar with the typical pizza toppings of all of the most famous Italian pizzas, as well as some common pizza names (as they are known among Italians).
Margherita
- There isn’t much else to say about her — she is, quite simply, the most powerful woman in the room.
- No matter whether it is served in its most basic form, either with mozzarella fiordilatte or mozzarella de bufala (in which case it would officially be referred to as a Bufalina pizza), the Margherita pizza is unquestionably the most popular pizza among Italians.
- The remaining components, in addition to mozzarella, are tomato, oil, and basil, which are blended in a customary manner by Italian pizza makers (called pizzaioli).
Marinara
- The trick lies in the fact that it is so straightforward.
- Ordering this pizza is a great method to evaluate the dough as well as the quality of the ingredients used at the pizzeria you’re in: tomato, garlic, oregano, and olive oil are all high-grade components (sometimes even basil).
- You might be perplexed as to why, when you order a pizza Marinara, there isn’t anything about the ingredients that reminds you of the water.
- A weird story behind the name: it derives from the fact that the components – all of which are readily stored – were employed by sailors on lengthy journeys, which gave rise to the name.
Prosciutto e funghi
With this pizza, simplicity is also the name of the game – it’s a ham and mushroom pizza that’s been turbo-charged by the fact that it’s been prepared in the Italian way. This dish can be requested in two distinct ways: with cooked ham or with raw ham that is added after the dish has been prepared.
Quattro Stagioni
- Another one of the Italians’ favorite pizzas is unquestionably the Quattro Stagioni, which translates as ‘Four Seasons’ in English.
- It consists of a combination of robust flavors, including mozzarella and tomatoes.
- Cooked ham, mushrooms, artichokes, and black olives are among the ingredients on this pizza.
- Sometimes you may even discover little additives like as anchovies or other delicacies, which are not always available.
- The most crucial element to consider while making this sort of pizza is the placement of the ingredients: each component must be placed in its own quarter of the pie.
Capricciosa
The Capricciosa pizza is quite similar to the Quattro Stagioni in flavor and appearance. The components are nearly identical, with the exception that the Capricciosa does not often include olives. All of the ingredients are combined over a base of tomato sauce and mozzarella, resulting in a delightful union of flavors.
Quattro Formaggi
- For this creamy, delectable, and visually appealing white pizza, whose name simply translates as ″Four Cheeses,″ you must be a real cheese enthusiast.
- It is possible that the ingredients and kind of cheese used at one pizzeria will differ from another: provolone, parmigiano reggiano, mozzarella, stracchino, fontina, or gorgonzola are just a few examples.
- Whichever cheeses are chosen, you’ll be licking your fingers clean when you’ve finished eating them!
Ortolana/Vegetariana
- Pizza is even a beneficial dish to eat when on a diet, according to some experts.
- This pizza is ideal for individuals who want to indulge in something tasty every now and then while still keeping an eye on their waistlines.
- Additionally, peppers, aubergines and courgette/zucchini sliced into strips or thin slices, or any other combination of roasted fresh veggies, are used to assemble this pizza, which includes mozzarella and tomato as well as other components.
Diavola
Diavola is a delicious, hearty pizza that is perfect for anybody who enjoys strong flavors, as the main ingredient is hot sausage. Even though it is better recognized by another name – the Pepperoni Pizza – it is one of the most well-known pizzas outside of Italy, particularly in the United States and the United Kingdom.
Boscaiola
While this particular pizza is characteristic of Naples, each area of Italy strives to provide the best of itself and to use goods that are unique to that region. A delicious topping of mushrooms, sausage pieces, and mozzarella is used to make the Boscaiola pizza, which is quite popular in Italy.
Frutti di Mare
- This pizza combines the taste of pizza with the amazing seafood that can be found in Italy: it has the compulsory tomato and mozzarella, as well as seafood such as shrimps, mussels, and squid, as well as seasonings like as garlic and parsley, among other things.
- After learning about the most popular pizzas in Italy as well as what the Italians like to order in their pizzerias, the only thing left to do is test them all out for yourself.
- Thank you for your time and consideration.
What are the most authentic Italian/Neapolitan pizzas?
- The Margherita and the Marinara pizzas are the typical Neapolitan pizzas served in Naples, the city where contemporary pizza was born.
- Naples is still widely considered as the home of the greatest pizza in the world, and it has become something of a paradise for pizza connoisseurs in recent years.
- ″Neapolitan pizza,″ as the name implies, is a phrase that you are undoubtedly familiar with.
- This is the term we use to describe to pizza that is cooked in the style of those that are traditionally served in Naples.
- Keep in mind that when it comes to real Italian pizzas, less is more when it comes to the toppings.
- This is true for the majority of Italian food.
- The components are chosen with care to ensure that they work together as harmoniously as possible.
- There are just a few distinct types of pizza served at many pizzerias in Naples.
- While I believe that there are more excellent options, I believe that looking at the classic Italian pizzas and their toppings is an excellent beginning point.
Pizza Margherita
- The Margherita pizza is a traditional pizza that we are all familiar with and like. In true Italian fashion, the toppings are composed of a small number of high-quality ingredients: a tomato sauce, mozzarella cheese, Parmesan cheese (optional), fresh basil, olive oil, and black pepper (optional)
- a pizza crust
- The idea here is to use high-quality ingredients; don’t scrimp on this.
- Purchase the highest-quality ingredients you can afford; believe me when I say it will be well worth it.
- It will still end up being far less expensive than ordering takeout.
- It will also be a million times better than what you are currently experiencing.
- Many people consider a margherita pizza to be uninteresting, yet when prepared with care and high-quality ingredients, it is one of the tastiest pizzas available.
- The tomato sauce adds a wonderful rich flavor with a hint of acidity, the mozzarella adds creaminess and a pillowy soft texture, the parmesan cheese adds a subtle sharpness and saltiness, the basil adds a hint of herbiness, the olive oil adds a luxurious oily flavor that coats the mouth, and the black pepper adds a little kick to the whole thing.
- Despite the fact that it appears to be a simple dish, all of the components have been meticulously chosen.
- They are all really well-matched to one another.
- It is critical that the components are combined in the proper proportions so that they all work together to create a harmonious whole.
- It will take some experience to get the proportions perfect, but it’s definitely a good idea to start with less toppings than you think.
- The majority of people tend to use too much, which prevents the dough from cooking correctly and overpowers the flavor of the dough itself.
- Click here to learn more about how to prevent getting a pizza that is undercooked.
- Traditionally made Neapolitan pizza is most notable for its dough, which should be allowed to show through in terms of both flavor and texture.
Where did the name for the Margherita pizza come from?
Margherita’s origins are debated, however there are two primary hypotheses on how the name came to be:
1. Queen Margherita
- Raffaele Esposito, the most renowned pizza-maker in Naples, is credited with giving the Margherita pizza its name in 1889 when the Italian Queen Margherita of Savoy praised him on his pizza.
- The Queen’s favorite pizza was a tomato, mozzarella, and basil pie whose colors occurred to be the same as the colors of the Italian national flag at the time (red, white, and green).
- After then, Raffaele named this pizza Margherita, after the Queen of Italy.
- If this is correct, then we may thank Queen Margherita for the widespread popularity of pizza that we enjoy today.
- In addition, many people believe that Raffaele Esposito is the ″godfather″ of modern pizza, which is incorrect.
2. The Daisy
- Margherita is the daisy blossom, which is how the Italians refer to it.
- Perhaps this isn’t the most interesting explanation, but it’s possible that the pizza was called after the flower because of the way it looked.
- The dazzling white petals of the daisy flower are reflected in the white mozzarella cheese used in this dish.
- While we may have different opinions on the name, I believe we can all agree on the flavor!
- It’s the Margherita that everyone loves, and it’s the one pizza that everyone loves.
Marinara pizza
- Many people believe that a Marinara is the same as a seafood pizza, however this is not the case! In the unfortunate case of numerous eateries, a seafood pizza has been offered under the false name of a Marinara pizza. As a matter of fact, seafood toppings are not seen on any authentic Neapolitan pizza. The marinara pizza has less toppings than the Margherita pizza, yet it is still a stunningly gorgeous pizza in its own right. Once again, real Italian pizza toppings of high quality are essential. The following are the ingredients that make up a traditional Marinara: Tomato sauce, garlic, fresh oregano, fresh basil, and olive oil are all ingredients.
- It is important to note that there is no cheese on this pizza.
- That’s correct, there will be no cheese!
- Although this is a vegan pizza, do not underestimate the power of a well-made Marinara sauce.
- The tomato sauce plays a crucial role in this dish.
- Because there is no cheese added, the tomato sauce is given the opportunity to truly show through.
- Therefore, the sauce should be made from the freshest tomatoes possible, and it should be well seasoned to taste.
- Because the Italians like garlic (as do I!
- ), a large amount of it is frequently used in the recipe.
- Crushed and torn or sliced garlic cloves (about 2 – 3 cloves for a big pizza) The garlic enhances the flavor of the tomato sauce and adds a substantial amount of flavor to this pizza as well.
- Make no apprehensions about going overboard with the garlic!
- After that, a liberal dusting of olive oil is sprinkled on top, followed by a handful of fresh oregano.
- The Marinara is, without a doubt, the healthiest Neapolitan pizza available.
- Take a look at this article to find out how many calories are in a Marinara pizza.
Where did the name for Marinara pizza originate?
- Despite the fact that this pizza does not include any seafood, marinara is an Italian word that means ″seafaring.″ The most widely accepted idea is that it was popularly consumed by sailor’s in Naples who were underpaid and ate the cheapest pizza available.
- Because there was no cheese added, the marinara was a reasonably priced alternative.
- It is also believed that sailors would prepare marinara pizzas while at sea, owing to the low cost of the components and the extended shelf life of the finished product.
- They would be able to effortlessly retain all of the components in good condition on a lengthy cruise.
Cossaca Pizza
- The Pizza Cossaca, also known as Cossack pizza, is identical to a Margherita pizza, except that instead of mozzarella, Parmesan or Pecorino is used. When the Russian tsar Nicholas I visited Naples in the 1840s, it is believed that this little-known Neapolitan pizza was born. It is believed to have originated in the 1840s. He had a warm relationship with the people of Naples, and he made a donation of two bronze sculptures, which are still on display outside the palace of Naples. Because of their strong connection, the Neapolitans decided to name a pizza after him, which became known as Pizza Cosacca. It was the Cosacca (also known as Cossack) who was the name of the state that the tsar reigned over at the time, which included both Russia and Ukraine. I thought I’d include this pizza because hard cheeses, such as cheddar and parmesan, last longer than mozzarella. On the days when you don’t have mozzarella on hand, you may substitute Parmesan or Pecorino cheese for the mozzarella. Unless, of course, you’re having a marinara that doesn’t include any cheese at all. Generally speaking, I prefer a combination of Parmesan and Pecorino, but feel free to experiment and use whatever you want or happen to have on hand. Also, this pizza happens to be one of the healthiest pizzas you’ll ever eat. You may find out how many calories are in a pizza cosacca by reading my essay on the subject. This pizza, like the majority of Neapolitan pizzas, is quite straightforward. In this dish, the real Italian toppings complement one another well. The use of Parmesan cheese instead of Mozzarella gives the Pizza Cossaca a considerably stronger flavor and a lot sharper taste than a Margherita pizza. Due of the strong flavor of the garlic, it is not included on this pizza since it may clash with the strong flavor of the hard cheese. Of course, you may play about with the ingredients, but the fundamental formula is as follows: Garnished with fresh basil and Parmesan/Pecorino cheese
- topped with olive oil and black pepper (optional).
The Pizza Cosacca is a simple, delicious, and authentic Italian pizza that is made with fresh ingredients.
Pizza Diavola
- This is one sizzling, devilishly delicious pizza! In reality, Diavola is an Italian word that means ″Devil″ in English. It is, in essence, the real Italian form of a pepperoni pizza with more cheese (except the Italians came up with it first). The spicy Italian salami used as the primary topping on a Diavola Pizza is a must-have. There are several varieties of salami available, and any of them can be utilized. When using a milder salami, it is often necessary to add a few chilies to give the dish a little more spice. After all, this is meant to be a scorching pizza, right? Following is a list of the ingredients: Olive oil, tomato sauce, mozzarella cheese, salami, chili peppers (optional), basil (optional), and extra virgin olive oil
Please keep in mind that salami is often fairly fatty, so use a bit less olive oil than you would normally use when preparing it.
Pizza Nduja
- Even while Nduja is not technically a pizza in the classic sense, it is unquestionably a genuine, traditional Italian product. For those of you who are unfamiliar with Nduja (pronounced en-doo-ya), it is a spicy Italian salami that may be spread over bread. The fact that Nduja melts when cooked, in addition to its excellent flavor, is what makes it such a terrific topping for pizza. Spreading it on a pizza and seeing it melt into the tomato sauce is one of my favorite things about it. This pizza can be made with either mozzarella cheese or Parmesan/Pecorino cheese. Because the spiciness of the Nduja overpowers the delicate flavor of the Mozzarella, I like to use hard cheese for this pizza instead of soft. However, you should explore and use anything you choose. Getting your hands on Nduja might be tricky at stores, but thankfully, it’s widely accessible on Amazon! My favorite Nduja may be purchased on Amazon. It comes in a jar, which makes it convenient to preserve in the refrigerator for a few months. It’s also quite simple to spoon onto a pizza crust. And the flavor is out of this world! Trust me when I say that if you haven’t tasted Nduja yet, you should! You may purchase my favorite Nduja on Amazon by clicking on the image above. You may also come across a pizza known as Diavola on occasion, in which Nduja is substituted for or served in addition to salami. The Nduja pizza has the following appearance: Ingredients: tomato sauce, mozzarella/Parmesan/Pecorino cheese, nduja, basil, olive oil
It is important to note that Nduja is often quite greasy, much more so than ordinary salami. Make careful to use far less oil on the pizza than you would normally. I like to use only a very little amount of drizzle, if any at all. After it has been cooked, you may always add extra if you like.
Pizza Prosciutto e Funghi
- Mushrooms and ham are an old-fashioned combo. In terms of flavor, it’s a fantastic mix that works particularly well on pizza. Prosciutto di Parma, an Italian cured ham, is the finest choice for this recipe since it will not overcook on the pizza. Any cured ham will do, but if you’re searching for a true Italian topping, Proscuitto di Parma is the way to go. Hard cheeses such as Mozzarella are often thought to be the finest choice for this pizza since the stronger flavor of hard cheeses may overshadow the ham and mushroom. For the Prosciutto e Funghi, the following ingredients are used as toppings: tomato sauce, prosciutto/cured ham, mushrooms, Parmesan/Pecorino cheese, olive oil, and black pepper (optional).
Make sure your mushrooms are thinly sliced, or else they will be undercooked when served.
Authentic Italian pizza toppings
- Additionally, in addition to the usual pizza toppings, feel free to experiment with the actual Italian pizza toppings listed below: Arugula/rocket/arugula, oregano (or basil), olives, olive oil, and black pepper. Tomato sauce, mozzarella cheese, parmesan cheese, and pecorino cheese. Garlic, mushrooms, prosciutto (cured ham), chillies/peppers, anchovies, olive oil, and black pepper.
I’m sure there are many more excellent toppings that I’ve overlooked, but I’ve attempted to keep the list as traditional as possible. Click here to see a list of pizza toppings and variants by nation on Wikipedia, which might provide more inspiration.
Final thoughts on authentic Neapolitan pizza toppings…
- Personally, I believe that starting with the classic Neapolitan pizzas, Margherita and Marinara, is the greatest way to get started.
- Once you’ve mastered the standard pizzas, you may move on to experimenting with different toppings and combinations.
- It’s important to remember that when it comes to genuine Italian Neapolitan pizza, less is more in terms of toppings.
- Concentrate on a small number of high-quality toppings that complement one another while letting the dough’s superior quality to come through.
- Take risks, have fun, and get creative when it comes to baking excellent pizza at home!
7 Different Types of Italian Pizza
- Pizza is, after all, pizza.
- Not so fast, my friend.
- It’s possible that if you’ve ever been to Italy (or Eataly for that matter!
- ), you’ve noticed that there are many various sorts of Italian pizza to choose from, ranging from the traditional Napoletana to the more exotic Romana.
- In the same way that America has New York-style pizza, Chicago-style deep dish pizza, and so on, we in Italy have a plethora of various sorts of pizza!
- Each slice will be examined in further detail below.
1. Pizza Napoletana
- La pizza Napoletana, which originated in Naples, is one of the most well-known forms of Italian pizza.
- It is required that this style be created in a certain manner in order to be protected by the Traditional Specialty Guaranteed (TSG) certification.
- The dough is made from wheat flour, yeast, salt, and water, and it is allowed to rise for up to 24 hours before being baked.
- It is formed by hand into a flat, circular disk with a thickness of around 3 millimeters.
- Afterwards, it’s topped with ingredients and baked for 90 seconds in a blisteringly hot wood-burning oven (approximately 900°F).
- A soft, elastic heart with a towering, fluffy crust, known as the cornicione in Italian, is created as a consequence of this process.
- The La Pizza & La Pasta restaurant, which is part of the Eataly chain, offers a wide selection of options.
- Fascinating fact: In 2017, the skill of cooking Napoletana pizza was officially recognized by UNESCO as an intangible cultural asset!
2. Pizza alla Pala
- Pizza alla pala, which translates as ″paddle pizza″ in Italian, is a type of pizza that developed in Roman bakeries as a means to use up leftover bread dough.
- On a wooden paddle, the bakers would stretch the dough lengthwise, top it with fresh toppings, and deliver it by the slice to customers.
- The dough for this form of pizza is extremely hydrated (approximately 80 percent water), and it is baked in an electric oven at a temperature of roughly 580 degrees Fahrenheit.
- The dough is denser and rises for a longer period of time, resulting in a soft, fluffy center and a crispy outside in each slice.
- Try our recipe after you purchase a slice at your local Eataly!
3. Pizza Tonda Romana
Pizza alla pala isn’t the only type of pizza to be found in the Italian capital city of Rome. Another sort of pizza may be seen at Roman pizzerias: the pizza tonda Romana. This kind is flat and circular, with a very thin crust on the outside. In contrast to traditional Napoletana pizza, this version is crispy and has a crust that is almost cracker-like in texture!
4. Pizza al Taglio
Pizza al taglio, which literally translates as ″pizza by the slice,″ is the perfect pizza to eat while walking along the street. It’s cooked in a huge, rectangular pan before being sliced into squares or long strips to serve as dessert. The price of each slice is frequently decided by the weight of the slice, and consumers can choose how much of a slice they want when placing their order.
5. Pizza Fritta
- Pizza fritta is a famous Neapolitan street snack that consists of fried pizza crust.
- In terms of appearance, it comes in many various shapes and sizes.
- For example, the shape of the montanara is circular, but the shape of the calzone is half moon.
- Pizza fritta, like many other great things in life, was conceived as a result of a crisis.
- In the aftermath of World War II, the price of mozzarella and wood for the ovens skyrocketed, as did the cost of labor.
- Cooks in Napoli made the decision to fry the dough rather than baking it in order to continue serving their traditional meal, instead stuffing it with ingredients they had on hand.
- Panzerotti is a sort of fried pizza that is similar to fried pizza fritta.
- Panzerotti are half-moon-shaped pizza dough balls that are loaded with toppings like as mozzarella, tomato, and ricotta before being deep-fried till golden brown.
- However, while they are commonly served as street food in Puglia, they have become a popular tradition in many other parts of Italy.
6. Pizza al Padellino
- Pizza al padellino, often known as ″pan pizza,″ is a sort of pizza that is baked in tiny, circular pans, similar to those used for baking bread.
- Consider it to be similar to an Italian-style ″deep dish.″ Pizza al padellino, as it is known in Torino, is characterized by a thick, soft crust that becomes slightly browned on the exterior as it is baked.
- Various components, such as prosciutto and mozzarella, can be used to decorate the top of the pizza.
7. Pizza Siciliana
- Sicilian-style pizza, also known as sfincione, is distinguished by its thick crust and fluffy, sponge-like substance.
- In a rectangle baking pan, it is roasted till golden brown and covered with tomato sauce, anchovies, onions, oregano, and hard sheep’s milk cheese.
- The last touch is a layer of breadcrumbs on top of the pizza, which helps to absorb some of the oil released by the item.
- Sfincione is typically offered as a snack or street food at bakeries rather than pizzerias, but it may sometimes be found in both.
- Now that you’ve become an expert on Italian pizza, check out the selection at Eataly Toronto!
The Differences Between Italian Pizza and American Pizza
- In the event that you’re a fan of pizza as much as we are, you’ve most likely asked what the distinctions are between Italian and American pizza.
- While it is true that pizza was invented in Italy, it is also true that it evolved and achieved its pinnacle of popularity in the United States.
- Consider the following evolution of pizza, as well as the distinctions between it and the traditional American pie.
| Italian Pizza | American Pizza | |
| The Crust | Very thin crust resembling a cracker. | From thin to very thick. |
| The Sauce | Olive oil, pureed fresh tomatoes, garlic, and oregano. | Tangy and often slow-cooked over the course of a few hours. |
| The Toppings | One topping at a time or no toppings. | A variety of toppings. |
The Crust
- Not every crust is created equal. A significant distinction exists between Italian pizza and traditional American pizza, and it all begins with the dough. In most Italian pizzerias, the dough is skilfully stretched out to the point where it is similar in appearance to a cracker with tomato sauce and cheese applied on top of it. Because it’s so thin and light, many individuals consume a whole pie by himself or herself. Furthermore, Sicilian pizza, a totally distinct take on the conventional pie, is utterly different from anything else. It is thick and rectangular in shape, and it weighs a great deal more. American pizza, on the other hand, is available in a wide range of crusts, including: Slices of New York
- deep-dish pizza in Chicago
- a pan in Detroit
- a coal fire in New Haven
Regional pizzas, on the other hand, are not limited to the regions in which they were created. If you travel to a city that is not well-known for its pizza, you will almost always discover at least one ″New York style″ pizzeria. In addition, unlike Italy, the United States boasts a significant number of chain pizzerias, each of which has its own distinct take on the traditional pizza dough.
The Sauce
- Many Americans may not be familiar with the sauces available in Italy.
- Instead of the slow-cooked tomato sauce that we are used to in the United States, Italians use olive oil, pureed fresh tomatoes, garlic, and oregano to make their sauce.
- This imparts a herbaceous flavor to their pizza, which may be unfamiliar to customers in the United States.
- Even if they were used to it, Italians wouldn’t be very familiar with the acidic sauces that many American pizzerias use on their dough.
The Toppings
- Due to the wide variety of palates in the United States, pizzerias are forced to provide a wide variety of toppings and cheese options.
- The amount of cheese on American pizza is far higher than on Italian pizza, even when you choose a simple pie.
- This is due to the fact that in Italy, full pies are frequently enjoyed on the go.
- This means that they must be extremely light and easily digested.
- It’s also one of the reasons why Italians don’t prefer to order their pizza with a single topping on it.
- In reality, combining different toppings is a part of the American development.
- There is no other country that can compete with the diversity that we have here in the United States.
- Whether it’s a meat lover’s special, the whole shebang, or anything in between, American pizza is unlike any other pizza anywhere else on the planet.
- After all of that, we hope we were able to clear up any confusion about the distinctions between Italian pizza and American pizza.
- Whatever your choice, though, we can all agree that pizza is really delicious.
7 Different Types of Italian Pizza
- Pizza is, after all, pizza.
- Not so fast, my friend.
- It’s possible that if you’ve ever been to Italy (or Eataly for that matter!
- ), you’ve noticed that there are many various sorts of Italian pizza to choose from, ranging from the traditional Napoletana to the more exotic Romana.
- In the same way that America has New York-style pizza, Chicago-style deep dish pizza, and so on, we in Italy have a plethora of various sorts of pizza!
- Each slice will be examined in further detail below.
- La pizza Napoletana, which originated in Naples, is one of the most well-known forms of Italian pizza.
- It is required that this style be created in a certain manner in order to be protected by the Traditional Specialty Guaranteed (TSG) certification.
- The dough is made from wheat flour, yeast, salt, and water, and it is allowed to rise for up to 24 hours before being baked.
- It is formed by hand into a flat, circular disk with a thickness of around 3 millimeters.
- Afterwards, it’s covered with toppings and cooked for 90 seconds in a blisteringly hot wood-burning oven (about 900°F).
- A soft, elastic heart with a towering, fluffy crust, known as the cornicione in Italian, is created as a consequence of this process.
- The La Pizza & La Pasta restaurant, which is part of the Eataly chain, offers a wide selection of options.
- Fascinating fact: In 2017, the skill of cooking Napoletana pizza was officially recognized by UNESCO as an intangible cultural asset!
- Pizza alla pala, which translates as ″paddle pizza″ in Italian, is a type of pizza that developed in Roman bakeries as a means to use up leftover bread dough.
- On a wooden paddle, the bakers would stretch the dough lengthwise, top it with fresh toppings, and deliver it by the slice to customers.
- The dough for this form of pizza is extremely hydrated (approximately 80 percent water), and it is baked in an electric oven at a temperature of roughly 580 degrees Fahrenheit.
- The dough is denser and rises for a longer period of time, resulting in a soft, fluffy center and a crispy outside in each slice.
- Try our recipe after you purchase a slice at your local Eataly!
- Pizza alla pala isn’t the only type of pizza to be found in the Italian capital city of Rome.
- Another sort of pizza may be seen at Roman pizzerias: the pizza tonda Romana.
This kind is flat and circular, with a very thin crust on the outside.In contrast to traditional Napoletana pizza, this version is crispy and has a crust that is almost cracker-like in texture!Pizza al taglio, which literally translates as ″pizza by the slice,″ is the perfect pizza to eat while walking along the street.It’s cooked in a huge, rectangular pan before being sliced into squares or long strips to serve as dessert.The price of each slice is frequently decided by the weight of the slice, and consumers can choose how much of a slice they want when placing their order.
Pizza fritta is a famous Neapolitan street snack that consists of fried pizza crust.In terms of appearance, it comes in many various shapes and sizes.For example, the shape of the montanara is circular, but the shape of the calzone is half moon.Pizza fritta, like many other great things in life, was conceived as a result of a crisis.In the aftermath of World War II, the price of mozzarella and wood for the ovens skyrocketed, as did the cost of labor.
Cooks in Napoli made the decision to fry the dough rather than baking it in order to continue serving their traditional meal, instead stuffing it with ingredients they had on hand.Panzerotti is a sort of fried pizza that is similar to fried pizza fritta.Panzerotti are half-moon-shaped pizza dough balls that are loaded with toppings like as mozzarella, tomato, and ricotta before being deep-fried till golden brown.
However, while they are commonly served as street food in Puglia, they have become a popular tradition in many other parts of Italy.Pizza al padellino, often known as ″pan pizza,″ is a sort of pizza that is baked in tiny, circular pans, similar to those used for baking bread.Consider it to be similar to an Italian-style ″deep dish.″ Pizza al padellino, as it is known in Torino, is characterized by a thick, soft crust that becomes slightly browned on the exterior as it is baked.Various components, such as prosciutto and mozzarella, can be used to decorate the top of the pizza.Sicilian-style pizza, also known as sfincione, is distinguished by its thick crust and fluffy, sponge-like substance.
In a rectangle baking pan, it is roasted till golden brown and covered with tomato sauce, anchovies, onions, oregano, and hard sheep’s milk cheese.The last touch is a layer of breadcrumbs on top of the pizza, which helps to absorb some of the oil released by the item.Sfincione is typically offered as a snack or street food at bakeries rather than pizzerias, but it may sometimes be found in both.Now that you’ve become an expert on Italian pizza, head to your nearest Eataly to sample the many types!
Mozzarella – The Official Cheese for Pizza
There are three primary types of mozzarella to choose from. Fresh mozzarella, deli mozzarella, and whatever else you can get in the major brand cheese section are all good options. If you have never cooked with fresh mozzarella before, you definitely must give it a shot!
Deli Mozzarella
- When making shredded mozzarella cheese, deli-style mozzarella is the best cheese to use since it is more flavorful.
- The majority of supermarket shops sell mozzarella from a block in their deli department…………………………….
- As an alternative to having it cut, ask for a chunk and shred it later at home using a box grater.
- In addition to providing a richer and creamier cheese flavor than using bagged shred mozzarella cheese, using deli cheese is frequently less expensive per pound than using bagged shredded mozzarella cheese.
Best Mozzarella Brand
- There is little difference between the easily accessible brands of deli mozzarella in general, and certainly not enough to warrant going out of one’s way to purchase a specific brand of deli mozzarella.
- When it comes to shredded cheese for pizza, I like Whole Foods whole milk mozzarella, which is often available in pre-cut blocks that are custom wrapped by the deli.
- It has a consistency that is significantly closer to fresh mozzarella than other brands, but it is still classified as a deli style mozzarella.
- I like how it melts and how it has a rich, creamy flavor.
Whole Milk Mozzarella vs. Part Skim Milk Mozzarella
- The most significant difference between deli mozzarella prepared from whole milk and half skim milk is the amount of fat in each serving.
- The whole milk mozzarella, which has only a gram or two extra fat per serving, has a stronger taste and a creamier cheese texture than the reduced fat mozzarella.
- It has a more pleasing taste overall due of the usage of whole milk and more fat.
- You will likely require less of the whole milk mozzarella cheese to achieve a pleasant cheese flavor than you will of the part-skim mozzarella.
- Ultimately, the reduction in fat becomes a non-issue for individuals who are managing their fat consumption, which is the case for the majority of low-fat items.
Fresh Mozzarella
- Fresh mozzarella should be your go-to cheese for pizza on a regular basis.
- With its little processing, this form of mozzarella cheese is the typical Italian pizza cheese, and its fresh taste and light and creamy texture are a result of the low processing.
- It is available in a variety of forms and sizes, and while it may be shredded, it cannot be shredded like the drier mozzarella cheeses that you may be accustomed to eating.
- A variety of fresh mozzarella products are readily accessible, and are frequently offered as eight-ounce balls that are vacuum packed or resting in a bowl of whey at your local deli counter.
- It has a somewhat limited shelf life and should be consumed within a week of being opened.
- When using fresh mozzarella on your pizza, be sure to use bigger slices that are well spaced.
- This keeps the cheese from being overheated and losing its taste, but because of the lightness of fresh mozzarella, the cheese will melt and spread throughout the pie as it bakes.
- This also provides you with a diversity of flavors with each bite; some slices may include more cheese, while others may contain more sauce, providing you with a different flavor experience with each slice.
Smoked Fresh Mozzarella
- Smoked mozzarella is a type of cheese made from fresh mozzarella that has been smoke-cured.
- Smoked mozzarella is most typically found as 8-ounce balls with a yellowish-brown outer peel and is available in a variety of flavors.
- The edible skin is formed as a result of the exposure to smoke that occurs during the smoking process.
- The texture is a little drier than ordinary fresh mozzarella as a result of the smoking process, but the flavor is intensely smokey on the surface and milder on the interior thanks to the smoking procedure.
- As an accent taste, consider using smoked mozzarella combined with ordinary, fresh mozzarella as a substitute.
- A variety of specialized grocery and cheese stores carry smoked mozzarella, which is more durable than ordinary fresh mozzarella and has a longer shelf life than standard fresh mozzarella.
Sizes of Fresh Mozzarella
- Based on its size and form, fresh mozzarella is referred to by a variety of different names.
- These are the most frequent sizes seen in grocery shops, and they are the best sizes for slicing since they are the optimum size for a log.
- Perle (4g), ovoline (4oz), bocconcini (1.5oz), ciliegine (13g), noccioline (9g), perle (4g), and lastly, perline (4g) are the smallest of the sizes available (1g).
- Pre-packaged mozzarella may be bought in the refrigerated cheese department or fresh mozzarella can be obtained at the deli counter or at the deli counter.
Provolone
Aged or Italian Provolone
- In Italy, provolone is a semi-hard cheese that is similar in texture to provola and provoleta cheeses.
- The term ″Aged Provolone″ refers to the Italian Provolone that is popular in the United States.
- Short age times result in a sweet mild flavor and a more creamy texture, while longer maturing times result in a distinct spicy flavor and drier texture.
- Provolone is available in a variety of flavors, each with its own unique taste and texture.
- When mixed with mozzarella to give it a bit more taste, or when used as a final garnish after cooking, any variation will work very well!
Deli Provolone
- Additionally, in the United States, there is a variety of cheese known as Provolone, which can be found at most deli counters and is often presented in the shape of a round log.
- When it comes to pizza, this sort of provolone might be a fantastic choice because it is somewhat drier than deli mozzarella while still melting smoothly.
- Despite the fact that it has a minor variation in flavor, it would be overshadowed by any additional toppings and would taste nothing like its Italian equivalent.
- If you want the flavor of provolone, choose an Italian or aged kind that may be blended with shredded mozzarella to achieve the desired result.
Aged Italian Hard Cheeses
- Authentic Aged Italian Camembert When used on pizza, hard cheeses are fantastic complements.
- Whether grated or shaved, they provide the final touch that makes your pizza stand out.
- However, because of their delicate tastes and dryness, it is not recommended to bake with them in the oven.
- Heat degrades the flavor of all cheeses to some extent, and there is just no need to cook these cheeses in any manner.
- The majority of people have tried the American-made versions of these cheeses, which are generally labeled as Parmesan, rather than the Kraft grated cheese, and Romano, which are sold in wedges; while they are delicious in their own right, they do not compare to the complex piquant flavors of the authentic Italian variety.
Parmigiano Reggiano
- Parmigiano Reggiano is a DOP (Denominazione di origine protetta) and PDO (Protected designation of origin) certified product from Parma, Italy, that has been matured for 12 to 36 months before being released for consumption.
- This should not be mistaken with goods marketed as Parmesan that are matured for less than 9 months and have a significantly inferior flavor.
- These products are created from cows that have been fed more than simply grass and hay, and they are prepared from pasteurized milk.
- Parmigiano Reggiano has a crumbly texture and a nutty flavor that is significantly more robust than other cheeses.
- It is produced using natural procedures and cows who are fed a particular breed and diet.
- The cheese also has substantially less salt, whereas the high salt content in American-made Parmesan cheese is a key component to the taste of the cheese.
Grana Padano
- A DOP and PDO recognized cheese from Italy, Grana Padano is available in various ages ranging from 8 to 20 months, with variants aged over 20 months labeled as Grana Padano Riserva.
- It has a flavor that is comparable to Parmigiano Reggiano, but it is produced under less severe regulations controlling the production location, breed, and food of the cows, resulting in a cheese that is less costly.
Pecorino Romano
- Cheese manufactured in Tuscany from sheep’s milk and matured for at least eight months, Pecorino Romano is a DOP and PDO certified product.
- With the maturing process and the usage of sheep’s milk, this cheese had the most distinct peppery flavor of the three cheeses we tasted.
- A more bland cheese than true Pecorino Romano, Ramono manufactured in the United States is often branded as just Romano.
- It is commonly made from primarily if not entirely cow’s milk and kept for a shorter period of time, resulting in a more bland cheese than authentic Pecorino Romano.
Smoked Gouda
- Smoked Gouda is a yellow cheese manufactured from cow’s milk in the Dutch city of Gouda that is cured with smoke.
- The cheese has an edible peel and is often creamier in texture than new wax sealed Gouda wheels, but it has a pronounced smokey taste that distinguishes it from the latter.
- Because the cheese does not melt easily, it is best utilized in diced form on pizza.
- However, when warmed, the cheese has a very rich and creamy feel.
- It goes great with bacon, caramelized onions, and roasted veggies, among other things.
- It’s delicious when one part Smoked Gouda is blended with four parts Mozzarella.
Blue (Bleu) Cheese
- When combined with fresh, bright-flavored veggies such as cherry tomatoes and arugula, blue cheese crumbles are a winning combination.
- Make a blue cheese béchamel sauce and use it as the sauce layer on the bottom layer, or crumble it on top of the bottom layer.
- The natural molds that give blue cheese its characteristic flavor may be rather potent, so a little goes a long way when it comes to serving size.
Cream Cheeses (Goat Cheese, Cream Cheese, Boursin and Mascarpone)
- Cream type cheeses are a terrific alternative to traditional cheeses since they can be used alone or infused with herbs and other flavors to create a variety of dishes.
- Use them as a spread on the crust of a flat bread pizza or as little bits sprinkled throughout the dough for a unique twist.
- Because they burn rapidly, it is recommended to serve these cheeses cold and on the bottom of the plate.
Tips When Using Cheese on Pizza
- Using cold cheese will help to avoid the cheese from overcooking and maybe burning.
- Don’t go overboard with the cheese. For a 13-inch thin crust or New York style pizza, 4-6 ounces of mozzarella is a suitable quantity of cheese.
- Avoid using the following cheeses on pizza: processed cheeses or greasy cheeses such as Velveeta, American cheese, and Cheddar, or cheese that has been pre-shredded.
- Hard cheeses should always be added after the pizza has been baked in order to maintain their delicious tastes. Because of the remaining heat from the pizza, they will soften fast after being shredded.
5 Pizza Toppings You’ll Never Find In Italy (5 You Will)
- All people are aware that pizza is a uniquely Italian invention.
- However, it is less well recognized that the traditional pizza served in Italy differs significantly from the pizza served at chain restaurants in the United States, such as Pizza Hut or Dominos.
- OTHER RELATED ARTICLE: 10 Regions in Italy You Must Visit In comparison to American-style pizzas, authentic Italian pizzas are typically significantly more straightforward to prepare.
- In addition to the fact that the dough is frequently paper-thin in the core, there are also far less ingredients.
- The sorts of toppings that you will find in Italy are frequently quite different from the ones that are served at Pizza Hut locations across the world.
- Take a look at these five pizza toppings that you won’t find in Italy, as well as five that you will.
10 Not In Italy: Pineapple
- No other pizza topping has ever caused such a rift between pizza enthusiasts as pineapple.
- Despite the fact that some people adore pineapple on their pizza, others are outraged by the thought of serving the sweet and acidic fruit alongside something cheesy and sauce like a slice of deep-dish pie.
- Neither of us is taking sides, but it’s reasonable to conclude that the vast majority of Italians would fall into the second group.
- When you go out to eat pizza in Italy, you will not be able to order pineapple since it is not on the menu.
- Italy is not the place to go if you want to order ham with pineapple, BBQ chicken and pineapple, or anything else with pineapple.
9 Definitely In Italy: Basil Leaves
- Basil is the herb that you will find on your pizza in Italy.
- Basil, which is sweet and tasty, is often used in many Italian cuisine, particularly in the country’s southern regions.
- Pizza, of course, but also spaghetti sauce, summer salads and other dishes.
- Instead of breaking it up into little bits, Italian pizza chefs like to use whole leaves of basil on top of a pizza that has very little else on it, according to the tradition.
- Pizzas in Japan will likely have sauce, cheese, and oil on them, but they will not have the mountains of stuff that you see on pizzas in the United States.
8 Not In Italy: Chicken
- Speaking of the mountains of toppings that may be found on pizzas served outside of Italy, chicken is a common element seen on these pies.
- You can now get pizza topped with tandoori chicken, barbeque chicken, and just about any other type of chicken you can think of.
- Italians do eat chicken, but not on their pizza, which is a shame.
- CONNECTED: 10 Incredible Things To Do In Milan, Italy The concept of putting chicken on a pizza is almost as sacrilegious to Italians as the thought of putting pineapple on a pizza.
- In Italy, you will find certain meats used as pizza toppings, but the majority of them will be pork-based preserved meats such as salami and prosciutto, which are popular in the country.
- There isn’t a chicken in sight.
7 Definitely In Italy: Artichoke
- The artichoke is a vegetable that you will almost certainly find on your pizza in Italy.
- This stacked vegetable is not something that most pizza cooks in the United States utilize on a regular basis.
- However, when it comes to true Italian pizzas, it’s a clear winner.
- Traditional Italian pizzas include artichokes, ham, olives, and mushrooms, and they are available at many restaurants around the country.
- The number of toppings on this pizza will be limited in comparison to the pizza that you may be accustomed to.
- The artichoke won’t be swimming in the sauce on the pizza!
6 Not In Italy: Lamb
- Another type of meat that you won’t generally see on your pizza in Italy is veal.
- Lamb.
- While lamb is a common element in Greek cuisine, it is not generally regarded to be a mainstay of Italian food in general.
- Although there are certain traditional lamb dishes in Italy, lamb does not appear on the menu of a typical pizza parlor in the country.
- Other countries, on the other hand, aren’t afraid to put lamb on their pizzas, and they do it with relish.
- It’s not unusual to see Greek lamb pizzas topped with garlic sauce or spicy Moroccan lamb pizzas in the United States.
- However, while these toppings may be tasty to s
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