This page will contain images about pizza, as they become available.PizzaIn 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. The cheese is usually mozzarella or sometimes a mixture of several specialty cheeses. Various other foodstuffs may be added to this design as toppings, most typically:
The crust is traditionally plain but may also be seasoned with butter, garlic, or herbs; or stuffed, with cheese, for example. In some pizza recipes (so-called "white pizzas") the tomato sauce is omitted, or replaced with another sauce (e.g. sauces made with spinach or onions). Pizza is normally eaten hot (typically at lunch or dinner), but leftovers are often eaten cold. The word "pizza" is from the Italian word pizza (IPA: /pittsa/), with plural form pizze (IPA: /pit:tse/). The term was originally used to refer to a range of dough-based dishes, and is thought to be derived from pinza ← Latin pincere "to mash up".[1] [2].
HistoryThe 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). Such products arguably have their first written mention in Book VII of Virgil's Aeneid: 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". Further evidence is found in Pompeii, the city "frozen in time" since 79 CE, where archaeologists have excavated shops that closely resemble modern pizzerias. 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. 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). The crust of pizza is very similar to focaccia bread common in Italian cuisine today. 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. 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. Pizza became a tourist attraction, and visitors to Naples ventured into the poorer areas of the city to try the local specialty. 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. In 1889, Raffaele Esposito who worked in the pizzeria "Pietro... e basta così" (literally "Peter... and that's enough", established in 1780 and still in activity; now called "Pizzeria Brandi" - Via Chiaia, Salita S. Anna di palazzo, 1-2 - Napoli - [3] ) baked a special pizza especially for the visit of the King Umberto I and Queen Margherita of Savoy. 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. Until about 1830, pizza was sold from open-air stands and street vendors out of pizza bakeries (including "Pietro... 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. Pizza met the aristocratic taste (the King of Naples Ferdinando II of Borbone greatly enjoyed the pizza made by 'Ntuono Testa at Salita S. Teresa) and an even more decided popular favour, establishing itself as a daily course, dinner and supper of the Neapolitans. An Italian immigrant to the US in 1897 named Gennaro Lombardi opened a small grocery store in New York's Little Italy. An employee of his, Antonio Totonno Pero (also an Italian immigrant) began making pizza for the store to sell. Their pizza became so popular, Lombardi opened the first US pizzeria in 1905 at 53 1/3 Spring Street [4], naming it simply Lombardi's. 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). It was closed in 1984 and then reopened in 1994 a block down, at 32 Spring Street. On November 10th, 2005, Lombardi's celebrated its 100th anniversary by selling pizzas at the 1905 price, 5 cents, for the whole day. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's. Frank Pepe Pizzeria Napoletana opened in New Haven in 1925. Boston was introduced to pizza in 1926 by Anthony Polcari when he opened Pizzeria Regina in Boston's North End. The D'Amore family brought pizza to Los Angeles in 1939. At this point in time in the U.S., pizza consumption was still limited mostly to Italian immigrants. The international breakthrough came after World War II. Although the birthplace of modern day pizza is Naples, local bakers were at a loss to satisfy the demand from American soldiers. The American troops involved in the Italian campaign took their appreciation for the dish back home. With its rising popularity in the 1950s, especially in the US, pizza became a component of the growing chain-restaurant industry. 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. Some later entrants to the dine-in pizza market were Happy Joe's, California Pizza Kitchen, and Round Table Pizza. Today, the pizza business is dominated by companies that specialize in home delivery, including Domino's, Little Caesar's, and Papa John's. Even Pizza Hut has shifted its emphasis away from pizza parlors and toward home delivery. These national pizza chains often coexist with locally-owned pizza restaurants. Pizza is also found in supermarkets as a frozen food. Considerable amounts of food technology has gone into the creation of palatable frozen pizzas. 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. Modified corn starch is commonly used as a moisture barrier between the sauce and crust. Traditionally the dough is somewhat pre-baked and other ingredients are also sometimes pre-cooked. Lately, frozen pizzas with completely raw ingredients have also begun to appear. Types of pizzaA "supreme" pizza such as this one includes many different toppings, such as pepperoni (one of the most popular pizza toppings), green peppers, olives, and mushrooms.In recent years, pizza has become an international food since the toppings can be extensively varied to meet local variations in taste. 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. Pizzas can also be made without meat for vegetarians, and without cheese for vegans. Breakfast pizzas are topped with ingredients such as scrambled eggs. "Supreme" pizzas typically include a thick layer of many different toppings. Pizza styles
Regional specialties
Crusts and baking methodsPizza may be baked with a thin bread bottom (Italian or "hand-tossed" style) or with thicker bread (pan pizza). The crust can be very thick as in Chicago-style pizza or almost non-existent as in the Roman pizza. Some pizzas are now made with a cheese-filled crust. 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. 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). 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. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven. In home-made pizza, there are many variations on the bread used for crust. In some countries, creations such as pita pizza, bagel pizza, and tortilla pizza are popular, especially with children. In Japan, where full-size ovens are a rarity in the home, pizza toast is a popular version. Frozen pizzas are generally considered inferior in quality to pizzeria-made pizzas, though there are some exemplary frozen pizzas. Recently, frozen pizzas with a rising-crust have appeared on the market. Pizza in cultureIn 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. Pizza plays a prominent role in other films, such as Loverboy, Mystic Pizza and Spike Lee's Do the Right Thing. Pizza was the food of choice of the Teenage Mutant Ninja Turtles. Pizza has also been used in teaching fractions and in computer games, such as Pizza Tycoon. Until the early 1990s, pizza delivery was relatively unavailable in England. This deficiency was the focus of an extended passage in the Douglas Adams novel The Long Dark Tea-Time of the Soul. Quotation
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This deficiency was the focus of an extended passage in the Douglas Adams novel The Long Dark Tea-Time of the Soul. Pizza plays a prominent role in other films, such as Loverboy, Mystic Pizza and Spike Lee's Do the Right Thing. The character Red Sonja is a famous example. 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. In addition, a variant of the bikini popular in fantasy literature is a bikini that is made up of metal to serve as (admittedly rather impractical) armor (Sometimes referred to as a Chainmail Bikini). Recently, frozen pizzas with a rising-crust have appeared on the market. These scenes were recently ranked 1, 86, and 84 in Channel 4 (UK)'s 100 Greatest Sexy Moments. Frozen pizzas are generally considered inferior in quality to pizzeria-made pizzas, though there are some exemplary frozen pizzas. No (1962), Raquel Welch as the prehistoric cavegirl in the 1966 film One Million Years B.C., and Phoebe Cates in the 1982 teen film Fast Times at Ridgemont High. In Japan, where full-size ovens are a rarity in the home, pizza toast is a popular version. Iconic portrayals of bikinis in movies include Ursula Andress as Bond girl Honey Ryder in Dr. In some countries, creations such as pita pizza, bagel pizza, and tortilla pizza are popular, especially with children. They include the numerous surf movies of the early 1960s and the television series, Baywatch. In home-made pizza, there are many variations on the bread used for crust. The obvious sex appeal of the apparel prompted numerous film and television productions as soon as public morals changed to accept it. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven. Sportswomen who play beach volleyball are required to wear two-pieces. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. One can see the trend toward reduction in the following styles: slingshot, mini, teardrop, minimini, micro, and, what could be called a double g-string, the minimicro. 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. This trend started with the top piece, but after shrinking the top so much that it barely covers the nipples, swimsuit manufacturers have moved on to reducing the size of the bottom piece. 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). Recently bikinis have been getting smaller. 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. The lower part of the bikini was further reduced in size in the 1970s to the Brazilian thong, where the back of the suit is so thin that it disappears into the buttocks. Some pizzas are now made with a cheese-filled crust. A string bikini is a more revealing alternative style where both top and bottom are reduced to triangles of cloth connected by strings. The crust can be very thick as in Chicago-style pizza or almost non-existent as in the Roman pizza. The tankini is a swimsuit combining a tank top and a bikini bottom. Pizza may be baked with a thin bread bottom (Italian or "hand-tossed" style) or with thicker bread (pan pizza). The term was coined by Rudi Gernreich. "Supreme" pizzas typically include a thick layer of many different toppings. Where monokinis are in use, the word bikini may jokingly refer to a two-piece outfit consisting of a monokini and a sun hat. Breakfast pizzas are topped with ingredients such as scrambled eggs. In recent years, the term monokini has come into use for topless bathing by women: where the bikini has two parts, the monokini is the lower part. Pizzas can also be made without meat for vegetarians, and without cheese for vegans. The term two-piece is considered a neutral alternative. 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. People who are familiar with the history of Bikini Atoll—particularly opponents of nuclear proliferation—may find the etymology and use of the word "bikini" for a garment as inappropriate, as its tongue-in-cheek "explosive" reputation effectively reduces the significance of a serious historic humanitarian crisis—one that still influences the politics of the Marshall Islands—to a mere popular culture sex symbol in the minds of most people. In recent years, pizza has become an international food since the toppings can be extensively varied to meet local variations in taste. Finally the bikini caught on, and by 1963, the movie Beach Party, starring Annette Funicello (emphatically not in a bikini, by mentor Walt Disney's personal request) and Frankie Avalon, led a wave of films that made the bikini a pop-culture symbol. Lately, frozen pizzas with completely raw ingredients have also begun to appear. In 1957, however, Brigitte Bardot's bikini in And God Created Woman created a market for the swimwear in the US, and in 1960, Brian Hyland's pop song "Itsy Bitsy Teenie Weenie Yellow Polka Dot Bikini" inspired a bikini-buying spree. Traditionally the dough is somewhat pre-baked and other ingredients are also sometimes pre-cooked. In 1951 bikinis were banned from the Miss World Contest. Modified corn starch is commonly used as a moisture barrier between the sauce and crust. It took fifteen years for the bikini to be accepted in the United States. 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. He ended up hiring Micheline Bernardini, a nude dancer from the Casino de Paris, as his model. Considerable amounts of food technology has gone into the creation of palatable frozen pizzas. Reard split the "atome" even smaller, but could not find a model who would dare to wear his design. Pizza is also found in supermarkets as a frozen food. Reard's suit was a refinement of the work of Jacques Heim who, two months earlier, had introduced the "Atome" (named for its size) and advertised it as the world's "smallest bathing suit". These national pizza chains often coexist with locally-owned pizza restaurants. The modern bikini was invented by engineer Louis Reard in Paris in 1946 (introduced on July 5), and named after Bikini Atoll, the site of nuclear weapon tests in the Marshall Islands, on the reasoning that the burst of excitement it would cause would be like the atomic bomb. Even Pizza Hut has shifted its emphasis away from pizza parlors and toward home delivery. . Today, the pizza business is dominated by companies that specialize in home delivery, including Domino's, Little Caesar's, and Papa John's. Two-piece garments worn by women for athletic purposes have been observed on Greek urns and paintings, dated as early as 1400 BC. Some later entrants to the dine-in pizza market were Happy Joe's, California Pizza Kitchen, and Round Table Pizza. The shapes of both parts of a bikini closely resemble women's underwear, and the lower part of a bikini can therefore range from the more revealing thong or g-string to briefs and the more modest square-cut shorts. 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. A bikini or two-piece is a type of women's bathing suit, characterized by two separate parts—one covering the breasts, the other the groin (and optionally the buttocks), leaving an uncovered area between the two garments. With its rising popularity in the 1950s, especially in the US, pizza became a component of the growing chain-restaurant industry. The American troops involved in the Italian campaign took their appreciation for the dish back home. Although the birthplace of modern day pizza is Naples, local bakers were at a loss to satisfy the demand from American soldiers. The international breakthrough came after World War II. At this point in time in the U.S., pizza consumption was still limited mostly to Italian immigrants. 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 [4], 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 - [3] ) 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. [7] 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. [6] 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 [5], 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. |