Inside EPCOT and its Italy Pavilion is Through Napoli. The genuine Italian pizzeria is an open-kitchen expertise firing up your pizza pies to 800 levels.
The three wood-burning ovens are named after the energetic volcanoes in Italy: Mount Etna, Mount Vesuvius and Stromboli.
Costantino Ghinzani is the chief chef. Hailing from northern Italy, he takes delight in authenticity.
“We have a particular water and flour imported straight from Italy,” he says.
On this week’s Chef’s Kitchen, Chef Ghinzani showcases two pies for Spectrum News. He describes the primary one as “unexpected.”
“It’s very unusual for — I believe — the American taste,” he reveals.
So let’s style! Listed below are your recipes, together with a bonus grown-up concoction:
Prosciutto e Melone Pizza — by Through Napoli
White pizza — fontina, mozzarella, prosciutto, thinly sliced cantaloupe, arugula
Serves 4 particular person pizzas/servings
Substances for the Pizza Dough
- 1kg flour
- 0.6 L water
- 4.5 g yeast
- 26 g salt
Substances for Prosciutto e Melone Pizza
- 4 oz mozzarella
- 2 oz fontina
- 2 oz arugula
- Cantaloupe (sliced) *4 slices on a person sized pizza*
- Prosciutto (sliced) *3 slices on a person sized pizza*
Instructions for the Pizza Dough:
- First, soften and mix the yeast within the water (room temperature).
- Then add the entire 1kg of flour into the bowl with water.
- Begin mixing it, and after three minutes, add the salt.
- Proceed mixing it for a complete of quarter-hour at medium velocity with a mixer. The method will also be made by hand.
- The dough will probably be prepared when water and flour are fully blended right into a easy dough ball. If utilizing a mixer, it is going to fully be wrapped up across the hook of the mixer. If performed by hand, the dough will probably be detaching simply from the partitions of the blending bowl.
Instructions for Carciofi Pizza
1. Evenly distribute the Mozzarella and Fontina cheese on prime of the dough, then put within the wooden fired oven at 850 F.
2. As soon as the bottom is cooked, add recent arugula and recent sliced cantaloupe and Prosciutto di Parma.
RECIPE: Carciofi Pizza
White pizza — artichoke, fontina, mozzarella, truffle oil
Serves 4 particular person pizzas/servings
Substances for the Pizza Dough
- 1kg flour
- 0.6 L water
- 4.5 g yeast
- 26 g salt
Substances for Carciofi Pizza
- 4 oz mozzarella
- 2 oz fontina
- 2 oz artichokes
- Truffle oil to your style
Instructions for the Pizza Dough:
- First, soften and mix the yeast within the water (room temperature).
- Then add the entire 1kg of flour into the bowl with water.
- Begin mixing it, and after three minutes, add the salt.
- Proceed mixing it for a complete of quarter-hour at medium velocity with a mixer. The method will also be made by hand.
- The dough will probably be prepared when water and flour are fully blended right into a easy dough ball. If utilizing a mixer, it is going to fully be wrapped up across the hook of the mixer. If performed by hand, the dough will probably be detaching simply from the partitions of the blending bowl.
Instructions for Carciofi Pizza
- Evenly distribute the Mozzarella, Fontina cheese and marinated artichoke hearts on prime of the dough.
- Put within the wooden fired oven at 850F.
- As soon as cooked, add white truffle oil as a ultimate contact.
RECIPE: Italian Beer Sangria
Peroni beer, St. Germain, pear purée, orange juice, lemon juice
Substances
- 4 oz Peroni
- 0.5 oz Saint Germain
- 1.5 oz Pear Puree
- 0.5 oz Orange Juice
- 0.5 oz Lemon Juice
- 0.5 oz Easy Syrup
Instructions
- Measure and pour the pear puree, the orange and lemon juices, easy syrup and the St. Germain Liquor in a 12 oz rocks glass.
- Fill the glass with ice
- Prime off the beverage with the draft Peroni beer
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