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Autor buljo
Ovo im je reklama za pizzu...
This photo of Pizzeria O'hara is courtesy of TripAdvisor
Vratio bi im to da mi stave na stol.  |
ovo je stara fotka, nije njihova reklama nego trip advisor, romana (mlinac) tijesto i ta pizza je bila promjerom veća od napolitane.
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Sa svojom lovom tam ne idem.
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Ja bih ti ipak savjetovao da odeš i probaš. Sasvim sigurno je drugačija od svih pizza koje si probao, je ovakvu pizzu nitko drugi u hr ne radi.
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Ljudi se se kunuli i u Kariolu pa je to tijesto za bacit u smeće.
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Karijola ima mlinac pizze, i ne lajkam njivou pizzu.
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Daj plz objasni napoletana style tijesto?
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According to the rules proposed by the Associazione Vera Pizza Napoletana,[2] the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimeters (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[3] When cooked, it should be soft, elastic, tender and fragrant.
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Rikola savršeno paše na pizzu
