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What is Cornicione on a Neapolitan Style Pizza?

 

Pizza was first invented in Naples Italy, the capital of Campania, the third biggest city in Italy after Rome and Milan. Naples is one of the oldest cities in the world. Yes, pizza was invented here, more accurately, Neapolitan pizza, which is quite different from Roman or Sicilian style pizza. 

A Neapolitan style pizza is a thin crust pizza, however many people do not realize this. In Naples Italy, only the bottom part of the pizza is considered crust, the outer edge is called, Cornicione, which means, the edge or the rim. A true authentic Neapolitan pizza will have a nice fairly thick cornicione that is crunchy on the outside and soft and chewy on the inside. 

A well developed cornicione is created by pushing the air from the bottom of the dough, into the outer rim, or cornicione, creating a nice puffy like rim, that is soft to chew. 

To get a beautiful cornicione developed correctly on a Neapolitan style pizza, the pizza should be baked at around 800 degrees, this creates a really nice thick and puffy cornicione, that is crunchy on the outside, yet soft inside, and you will also get the nice black burn spots, called leopard spotting. 

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