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Dita Von TeeseOn the cover of Playboy, December 2002. Cover of a book by Midori, featuring Dita Von Teese in bondage.
Dita Von Teese (born Heather Sweet on September 28, 1972 in Rochester, Michigan) is a popular American burlesque artist.
Von Teese is fond of wearing elaborate lingerie such as corsets and stockings, and, in her words, "puts the tease back into striptease" with long, complex dance shows complete with props and characters.
She was featured in Playboy magazine in 1999, 2001 and 2002.
She is also a leading fetish model and has been compared to Bettie Page. She also acts, in such movies as Romancing Sara, Matter of Trust, in which she is billed as Heather Sweet, and also in two films by Andrew Blake: Pin Ups 2 and Decadence.
Appearances in Playboy Special Editions
On December 3, 2005, von Teese was married to American musician Marilyn Manson in a non-denominational ceremony at Curteen Castle in Kilsheelan (County Tipperary), Ireland, the home of Gottfried Helnwein. The wedding was officiated by surrealist film director and comic book writer Alejandro Jodorowsky. They reportedly exchanged vows in front of approximately 60 guests, including Lisa Marie Presley, and she wore a royal purple silk taffeta gown by Vivienne Westwood plus a tri-corned hat and matching corset. The two have been a couple since 2000.
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The two have been a couple since 2000. This deficiency was the focus of an extended passage in the Douglas Adams novel The Long Dark Tea-Time of the Soul. They reportedly exchanged vows in front of approximately 60 guests, including Lisa Marie Presley, and she wore a royal purple silk taffeta gown by Vivienne Westwood plus a tri-corned hat and matching corset. Until the early 1990s, pizza delivery was relatively unavailable in England. The wedding was officiated by surrealist film director and comic book writer Alejandro Jodorowsky. Pizza has also been used in teaching fractions and in computer games, such as Pizza Tycoon. On December 3, 2005, von Teese was married to American musician Marilyn Manson in a non-denominational ceremony at Curteen Castle in Kilsheelan (County Tipperary), Ireland, the home of Gottfried Helnwein. Pizza was the food of choice of the Teenage Mutant Ninja Turtles.
. Pizza plays a prominent role in other films, such as Loverboy, Mystic Pizza and Spike Lee's Do the Right Thing. She also acts, in such movies as Romancing Sara, Matter of Trust, in which she is billed as Heather Sweet, and also in two films by Andrew Blake: Pin Ups 2 and Decadence. In the film Splendor in the Grass, set in 1929, the character Bud Stamper visits a New Haven pizzeria (see also apizza) as a freshman at Yale University, and has to ask the waitress, "What is pizza?" In the 1920s, pizza would have been virtually unknown to a non-Italian Midwesterner. She is also a leading fetish model and has been compared to Bettie Page. Recently, frozen pizzas with a rising-crust have appeared on the market. She was featured in Playboy magazine in 1999, 2001 and 2002. Frozen pizzas are generally considered inferior in quality to pizzeria-made pizzas, though there are some exemplary frozen pizzas.
Von Teese is fond of wearing elaborate lingerie such as corsets and stockings, and, in her words, "puts the tease back into striptease" with long, complex dance shows complete with props and characters. In Japan, where full-size ovens are a rarity in the home, pizza toast is a popular version. Dita Von Teese (born Heather Sweet on September 28, 1972 in Rochester, Michigan) is a popular American burlesque artist. In some countries, creations such as pita pizza, bagel pizza, and tortilla pizza are popular, especially with children. ISBN 0060591676. In home-made pizza, there are many variations on the bread used for crust. Dita Von Teese, Burlesque and the Art of the Teese, Regan Books, 2006. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
Playboy's Sexy 100 February 2003. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. 84 March 2002. When making pizza at home, it can be baked on a "pizza stone" in a regular oven to imitate the effect of a brick oven. Playboy's Book of Lingerie Vol. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal pan that has holes in it like a screen). 78 March 2001. In restaurants, pizza can be baked in a gas deck (stone bricks above the heat source) oven, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven.
Playboy's Book of Lingerie Vol. Some pizzas are now made with a cheese-filled crust. 75 September 2000. The crust can be very thick as in Chicago-style pizza or almost non-existent as in the Roman pizza. Playboy's Book of Lingerie Vol. Pizza may be baked with a thin bread bottom (Italian or "hand-tossed" style) or with thicker bread (pan pizza). 74 July 2000 (pages 68-69). "Supreme" pizzas typically include a thick layer of many different toppings.
Playboy's Book of Lingerie Vol. Breakfast pizzas are topped with ingredients such as scrambled eggs. 72 March 2000. Pizzas can also be made without meat for vegetarians, and without cheese for vegans. Playboy's Book of Lingerie Vol. These pizzas consist of the same basic design but include an exceptionally diverse choice of ingredients, such as anchovies, egg, pineapple, grilled lamb, coconut, sauerkraut, eggplant, lamb, couscous, chicken, fish, and shellfish, meats done in ethnic styles such as Moroccan lamb, kebab or even chicken tikka masala, and non-traditional spices such as curry and Thai sweet chili. 70 November 1999. In recent years, pizza has become an international food since the toppings can be extensively varied to meet local variations in taste.
Playboy's Book of Lingerie Vol. Lately, frozen pizzas with completely raw ingredients have also begun to appear. Playboy's Girlfriends September 1999 (pages 76-81). Traditionally the dough is somewhat pre-baked and other ingredients are also sometimes pre-cooked. 69 September 1999. Modified corn starch is commonly used as a moisture barrier between the sauce and crust. Playboy's Book of Lingerie Vol. The main challenges include preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid.
67 May 1999 - Mizuno (pages 28-29). Considerable amounts of food technology has gone into the creation of palatable frozen pizzas. Playboy's Book of Lingerie Vol. Pizza is also found in supermarkets as a frozen food. 66 March 1999. These national pizza chains often coexist with locally-owned pizza restaurants. Playboy's Book of Lingerie Vol. Even Pizza Hut has shifted its emphasis away from pizza parlors and toward home delivery.
64 November 1998 (pages 84-85). Today, the pizza business is dominated by companies that specialize in home delivery, including Domino's, Little Caesar's, and Papa John's. Playboy's Book of Lingerie Vol. Some later entrants to the dine-in pizza market were Happy Joe's, California Pizza Kitchen, and Round Table Pizza. Playboy's Body Language October 1998. Some leading early pizza chains were Shakey's Pizza (inventor of the term pizza parlor; formerly, the term pizzeria was preferred) and Pizza Hut, both founded in 1954, in Sacramento and Wichita, respectively. 62 July 1998 (Mizuno, pages 14-15). With its rising popularity in the 1950s, especially in the US, pizza became a component of the growing chain-restaurant industry.
Playboy's Book of Lingerie Vol. The American troops involved in the Italian campaign took their appreciation for the dish back home. Playboy's Real Sex February 1998. Although the birthplace of modern day pizza is Naples, local bakers were at a loss to satisfy the demand from American soldiers. 58 November 1997 (Mizuno, pages 8-9). The international breakthrough came after World War II. Playboy's Book of Lingerie Vol. At this point in time in the U.S., pizza consumption was still limited mostly to Italian immigrants.
Playboy's Lingerie Model Search February 1997. The D'Amore family brought pizza to Los Angeles in 1939. Boston was introduced to pizza in 1926 by Anthony Polcari when he opened Pizzeria Regina in Boston's North End. Frank Pepe Pizzeria Napoletana opened in New Haven in 1925. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's.
On November 10th, 2005, Lombardi's celebrated its 100th anniversary by selling pizzas at the 1905 price, 5 cents, for the whole day. It was closed in 1984 and then reopened in 1994 a block down, at 32 Spring Street. The price for an entire pizza was 5 cents, but since many people couldn't afford the cost of a whole pie, they could rather say how much they could pay and they were given a slice corresponding to the amount offered (not unlike the method by which pizza is often sold in Italy today). Their pizza became so popular, Lombardi opened the first US pizzeria in 1905 at 53 1/3 Spring Street , naming it simply Lombardi's.
An employee of his, Antonio Totonno Pero (also an Italian immigrant) began making pizza for the store to sell. An Italian immigrant to the US in 1897 named Gennaro Lombardi opened a small grocery store in New York's Little Italy. Teresa) and an even more decided popular favour, establishing itself as a daily course, dinner and supper of the Neapolitans. Pizza met the aristocratic taste (the King of Naples Ferdinando II of Borbone greatly enjoyed the pizza made by 'Ntuono Testa at Salita S.
e basta così"), but then the world's first true pizzeria, Antica Pizzeria Port'Alba, opened in Naples and is still in business today at Via Port'Alba 18. Until about 1830, pizza was sold from open-air stands and street vendors out of pizza bakeries (including "Pietro.. The pizza was very patriotic and resembled the Italian flag with its colors of green (basil leaves), white (mozzarella), and red (tomatoes), and was named Pizza Margherita in honor of the Queen and set the standard by which today's pizza evolved and spread worldwide. Anna di palazzo, 1-2 - Napoli -  ) baked a special pizza especially for the visit of the King Umberto I and Queen Margherita of Savoy.
and that's enough", established in 1780 and still in activity; now called "Pizzeria Brandi" - Via Chiaia, Salita S. e basta così" (literally "Peter.. In 1889, Raffaele Esposito who worked in the pizzeria "Pietro.. The first dynasties of Neapolitan pizza makers (Italian: pizzaioli) originate in these years: modern pizza is attributed to baker Raffaele Esposito of Naples in the Italian region of Campania.
Pizza became a tourist attraction, and visitors to Naples ventured into the poorer areas of the city to try the local specialty. However, by the late 18th century even the poor of the area around Naples added it as an ingredient to their yeast-based flat bread, and the dish gained in popularity. The tomato was first believed to be poisonous (as some other fruits of the nightshade family are), when it came to Europe in the 16th century. The crust of pizza is very similar to focaccia bread common in Italian cuisine today.
The tomato was still unknown in Europe and the Indian water buffalo, whose milk is used to make the real mozzarella cheese, had not yet been imported to Campania, the area around Napoli (Naples). Though several kinds of flat bread made with flour, often cooked with oil and spices, were familiar to ancient Romans and popular in all the Mediterranean area, they were considerably different from pizza as it is known today. Further evidence is found in Pompeii, the city "frozen in time" since 79 CE, where archaeologists have excavated shops that closely resemble modern pizzerias. In the 3rd century BCE, the first history of Rome, written by Marcus Porcius Cato, mentions a "flat round of dough dressed with olive oil, herbs, and honey baked on stones".
Such products arguably have their first written mention in Book VII of Virgil's Aeneid:. The history of food items which may have served as the roots of modern pizza can be traced to the Greek colonies of Magna Graecia (southern Italy). . Pizza can also be purchased in grocery stores or supermarkets (usually but not always frozen); in many countries, pizza can also be ordered by phone (or, increasingly, via the Web) to be delivered, hot and ready to eat, to the home.
sauces made with spinach or onions). In some pizza recipes (so-called "white pizzas") the tomato sauce is omitted, or replaced with another sauce (e.g. The crust is traditionally plain but may also be seasoned with butter, garlic, or herbs; or stuffed, with cheese, for example. Various other foodstuffs may be added to this design as toppings, most typically:.
The cheese is usually mozzarella or sometimes a mixture of several specialty cheeses. In its native form, a pizza (occasionally, pizza pie) is an oven-baked, flat, usually circular bread covered with tomato sauce and cheese with optional toppings. "When the moon hits your eye like a big pizza pie,That's Amore." sung by Dean Martin, reached US number 2 in 1953. Borders are sometimes optionally filled with cheddar or catupiry.
In São Paulo, Brazil, pizzas are often made without cheese (if they are not cheese flavoured), emphasizing the topping ingredients. In India, pizza toppings include curry and other traditional sauces or chunks of tandoori chicken. Some pizzas include ingredients such as beans, beef, poblano pepper, jalapeño pepper, corn nibblets, chorizo, onion, etc. In Mexico, pizza is often enjoyed dipped in ketchup and/or hot sauce.
In Hong Kong, Pizza Hut customers may choose to have their pizzas dressed with Thousand Island dressing instead of tomato sauce. In addition, sweet potato puree in a circular ring near the edge of the crust is very popular. In South Korea, kimchi and bulgogi are used as toppings, as well as many of the toppings used in Japan.  The Japanese dish okonomiyaki is occasionally referred to in English as "Japanese pizza", although its ingredients, preparation method, and taste are substantially different from traditional pizza.
 Another variation is rice pizza, substituting baked rice for the crust. Salad pizza, a pizza topped with tossed salad, is occasionally seen. Tabasco sauce is often used as a condiment. In Japan, pizza toppings may include corn, diced potatoes, scrambled eggs, mayonnaise, Camembert cheese, curry sauce, and various kinds of seafood.
"Hawaiian pizza" (see above) is the most popular topping combination in Australia, accounting for 20 percent of all sales. In Australia, a commonly sold style is the Aussie pizza, which is topped with ham, bacon, cheese and egg. A pizza with mushrooms, pepperoni, and green bell pepper is referred to as "all-dressed". In Quebec, the same topping combination is called a 'Québécois Pizza'.
In Canada, the topping combination of bacon, pepperoni and mushrooms is called 'Canadian Pizza' . In Scotland, a "pizza supper" commonly sold in fish and chip shops consists of a portion of fried chips (french fries) and a frozen pizza which has been deep fried rather than baked. This style also is sometimes called "bakery pizza." A similar product is made in bakeries in Italy. It is usually (but not always) wrapped in individual strips (hence the name).
It has a minimal amount of cheese and is served cold. Rhode Island's strip pizza, commonly sold in bakeries, consists of thick, chewy dough and is topped with a very thick tomato sauce. Brier Hill is the city's historically Italian area. Youngstown, Ohio's "Brier Hill Pizza" features a thick sauce topped with a mixture of Parmesan and Romano cheese and green peppers.
In Dayton, Ohio, the local preference is for pizza with thin crust and a light sauce cut into small squares. This type of pizza is usually served cold, and is topped only with a light layer of Pecorino Romano cheese. In Utica, New York, a type of pizza called tomato pie is common. In Buffalo, New York, pizza is made with a thicker, doughier crust than traditional New York style pizza, with a slightly thicker and sweeter sauce, mozzarella cheese and (usually) pepperoni cooked until it is burned and crispy on the edges.
Louis, Missouri, Saint Louis-style pizza is made with a thin crispy crust, often heavily seasoned with salt and oregano, topped with provel cheese, and served in small squares rather than pie-like slices. In St. Made popular by the originating restaurant, BeauJo's, it is piled high with toppings and kept from spilling over by a large, hand-rolled crust that can also be used as an in-pie dessert. In Colorado, a type of pizza, called mountain pie, is a regional favorite.
In Baltimore, Maryland, pizza is traditionally served with a thick, doughy crust and a heavy amount of sauce. Sourdough crust pizza is the type most commonly associated with San Francisco, however. In San Francisco, California, the Indian Pizza (see below) has become a source of pride. The canonical New Haven-style pizza is a white clam pie.
This thin-crust pizza originated with the Frank Pepe Pizzeria Napoletana in the Wooster Square neighborhood of New Haven. In New Haven, Connecticut, the local specialty is known as apizza. In Long Island, New York, aka the birthplace of the "pizza bagel", which substitutes bread with a half sliced bagel, but otherwise has normal toppings and ingredients. Pizza Puffs are dough pouches, usually deep fried, filled with the ingredients of a pizza, such as cheese, pizza sauce, sausage, and pepperoni.
Grilled pizza, invented in Providence, Rhode Island, uses a fairly thin crust cooked on a grill; the toppings are placed on the baked side after the pizza has cooked for a bit and flipped over. Ham and pineapple is also a popular topping combination in Australia although, notably, not in Hawaii, this type is also common within the EU as Pizza Hawaii. A style referred to as "The Perfect Pizza" consists of Hawaiian-style on one half and pepperoni on the other. Hawaiian pizza has Canadian bacon and pineapple toppings and is especially popular in the Western United States.
Plain olive oil is the predominant sauce. It has a thicker, chewier crust and is baked in a pan in the pizza oven, instead of directly on the bricks. Greek pizza is a variation popular in New England. In Rome, the term pizza bianca refers to a type of bread topped only with olive oil.
Most commonly, the toppings consist only of mozzarella and ricotta cheese. White pizza (pizza bianca) uses no tomato sauce, often substituting pesto or dairy products such as sour cream. California-style pizza (often termed in the United States gourmet pizza) refers to pizzas with non-traditional ingredients, especially those that use a considerable amount of fresh produce. Louis-style Pizza chains are Imo's Pizza and Cecil Whittaker's Pizzeria.
The two largest St. Sauces tend to have a sweetness to them, some more noticeably than others. Despite its thin crust, it can be layered deeply with many different toppings. It is often salty and seasoned with more oregano than other pizza types.
Louis pizza is somewhat crisp and cannot be folded easily, and is typically cut into three- or four-inch squares instead of the pie-like wedges typical of other pizza. The crust of a St. The pizza has a thin, round crust, as opposed to Chicago's deep-dish style or New York's pan-style. Louisan provel cheese used instead of (or rarely in addition to) the mozzarella common to other styles of pizza.
Louis-style pizza is the distinctively St. It is also sometimes duplicated in other areas of the Midwest.The most notable characteristic of St. Louis-style pizza is a distinct style of pizza popular in Saint Louis, Missouri and its surrounding areas. St.
Deep dish pizza was purportedly invented and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood. Some versions (usually referred to as "stuffed") have two layers of crust with the sauce on top. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. Chicago-style pizza, or deep dish pizza contains a crust which is formed up the sides of a deep dish pan.
Many pizza establishments in the New York metropolitan area offer two varieties of pizza: "Neapolitan", or "regular", made with a relatively thin, circular crust and served in wedge-shaped slices, and "Sicilian", made with a thicker, rectangular crust and served in large, rectangular slices. This style of pizza tends to dominate the Northeastern states and is very similar to the basic style common through the United States and known simply as pizza. The slices are sometimes eaten folded in half, as its size and flexibility may otherwise make it unwieldy to eat by hand. It is traditionally hand-tossed and light on sauce.
New York-style pizza is a style originally developed in New York City, where pizza is often sold in oversized, thin and flexible slices. American pizzas:
An authentic recipe uses neither cheese nor anchovies. Sicilian-style pizza has its toppings baked directly into the crust. Four Cheeses Pizza: tomato, mozzarella, other cheeses;. Pizza Quattro Stagioni ("Four Seasons Pizza"): same ingredients for the Capricciosa, but ingredients not mixed;.
Pizza Capricciosa ("Caprice Pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome raw ham is used and half hard-boiled egg is added ;. Pizza with Ham and Mushrooms: tomato, mozzarella, ham, mushrooms;. Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil;. Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;.
Strange enough, there is no such "Pizza Napoletana" in Naples and no "Pizza Romana" in Rome. In Rome a "Pizza Napoletana" is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called "Pizza Romana", in Rome is called "Pizza Napoletana"). It is mostly cooked in a wood-fired oven which gives pizza its unique flavour and taste. 2) In Pizza Restaurants (Pizzerie), where it is served in a dish in its traditional round shape, it features a very thin crust compared to Neapolitan recipe.
When purchased, it is usually cut with scissors or knife and priced by weight. The crust similar to that of an English Muffin and mostly cooked in an electric oven. Pizza is cooked in long, rectangular baking pans and relatively thin (1-2cm). Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy is available in 2 different "flavours": 1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio".
Little sauce is used and a popular topping is strips of Prosciutto. Veneto style: Pizza in Veneto (Venice, Padova) is very thin (0.5cm), crispy in the outer ring but soft, almost flimsy, in the inner portion. Pizza Margherita Extra: tomato, buffalo mozzarella from Campania in listels, basil and oil. Pizza Margherita: tomato, mozzarella in listels, basil and oil;.
Pizza marinara: with tomato, garlic, oregano and oil;. This admit only three official variants:
The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. After the rising process, the dough must be formed by the right hand and the first two fingers of the left without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (1/8 in) thick. The dough must be kneaded by hand or with an approved mixer that moves in a clockwise direction. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used.
The genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or 00), natural Neapolitan yeast or brewer's yeast, and water. According to the rules proposed by the Associazione vera pizza napoletana and other sources quoted by the BBC , and the legal EU document with the Vera Pizza Napoletana Specification in translation. Neapolitan pizza (pizza Napoletana). Italian pizzas:
mushrooms. meat, seafood or fish products, sausage, (especially pepperoni or salami), ham, bacon, ground beef, anchovies and shrimp. vegetables such as bell peppers, asparagus, broccoli, olives, onions. herbs and seasonings such as basil, oregano, and garlic.