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I've never tasted a Pizza in Italy, but I once ate a Pizza made by an Italian chef, and it was divine.

In Italy there is a law stating that pizza dough must be left for at least 6 hours to rise/prove, before it can be used. This allows for the perfect dough to create thin, crispy pizza crusts. An authentic Italian pizza may have less topping than you're used to - less topping means the pizza cannot go soggy whilst being baked.

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12y ago

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