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Pizza…
.
Pizza
/ˈpiːtsə/
['pit.tsa]
) is the name of anoven-baked, flat, usually round bread that is usually covered with tomatoes or a tomato-
based sauce and oftenmozzarellacheese, with other toppings added according to region,culture or personal preference. While originating as a part of Neapolitan cuisine, the dishhas become popular in many different parts of the world. A shop or restaurant where pizzas are made and sold is called a "pizzeria" (fromItalian) although the phrase "pizza parlor" is also used in the United States.Various toppings may be added, most typically:
•
sauce, although traditionally tomato-based, pesto, alfredo and barbecue sauceare
also used;
•
cheese, usually mozzarella but also provolone, cheddar , or a blend of other
cheeses;
•
herbsand seasonings such as basil,oreganoand black pepper ;
•
fruitsandvegetablessuch asgarlic,artichoke hearts,mushrooms,eggplant,
olives,onions,spinach, tomatoes, bell peppers, banana peppers, jalepenosand
pineapple;
•
meat,such assausage( pepperoni, salamior Italian sausage),ham, bacon,ground
beef , andchicken,or seafoodsuch as anchovies, tuna, salmonandshrimp;
In some pizza recipes the tomato sauce is omitted (termed "white pizza"), or replacedwith another sauce (usually garlic butter, but sauces can also be made with spinach or onions). In the Philadelphia area there are also tomato pies — sauce only, or sauce withripe Roma tomatoes and spices but no cheese — and upside-down pizzas, i.e., the cheeseon the bottom and topped with sauce. Pizza is normally eaten hot (typically atlunchor dinner ), but is sometimes eaten as cold leftovers for breakfast.
History
Main article: History of pizza
Bases and baking methods
The bread base of the pizza (called the "crust" in the United States and Canada) may varywidely according to style: thin as in hand-tossed pizza or Roman pizza, thick as in pan pizza, or very thick as inChicago-style pizza. It is traditionally plain, but may also beseasoned with butter ,garlic, or herbs, or stuffed with cheese.
In restaurants, pizza can be baked in a gas oven with stone bricks above the heat source,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 along paddle called a peel and baked directly on the hot bricks or baked on a screen (a
round metal grate, typically aluminum). When making pizza at home, it can be baked on
a pizza stonein a regular oven to imitate the effect of a brick oven. Another option is
grilledpizza, 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 somecountries, creations such asfrench breadpizza, pitapizza, bagel pizza, matzo pizza, and
tortillapizza are popular, especially with children. In Japan, where full-size ovens are ararity in the home, pizzatoastis a popular version.A wood-burning pizza oven.
Types of pizza
In the 20th century and onward, pizza has become an international food and the toppingsmay vary considerably in accordance with local tastes. These pizzas consist of the same basic design but include an exceptionally diverse choice of ingredients, such asanchovies,egg, pineapple, banana,coconut,sauerkraut,eggplant, kimchi,lamb,
couscous,chicken, fish, pierogies, french fries, shellfish, meats prepared in styles such as
Moroccan lamb,shawarma or chicken tikka masala, and non-traditional spices such as
curry, cilantro,cumin, and Thai sweet chili. Pizzas can also be made without meat for
vegetarians, and without cheese for vegans.Breakfastpizzas are topped with ingredients
such asscrambled eggs."Supreme" pizzas typically include a thick layer of many
different toppings.
Pizza styles
Authentic Neapolitan Pizza Margherita, the base for most kinds of pizza.
Neapolitan Pizza Marinara.
Neapolitan pizza (
pizza Napoletana
)
. Authentic Neapolitan pizzas are made with localingredients likeSan Marzano tomatoes,which grow on the volcanic plains to the south of
Mount Vesuviusand Mozzarella di Bufala Campana, made with the milk from water
buffaloraised in the marshlands of CampaniaandLazioin a semi-wild state (this
mozzarella is protected with its own European Protected designation of origin).
,the genuine Neapolitan pizza dough consists of Italian wheatflour (type 0 and/or 00), natural Neapolitanyeast or brewer's yeast, salt and water. For proper results, strong flour with
high protein content (as used for bread-making rather than cakes) must be used. Thedough must be kneaded by hand or with a low-speed mixer. After the rising process, thedough must be formed by hand without the help of arolling pin or other mechanical
device, and may be no more than 3mm(1/8in) thick. The pizza must be baked for 60–90
secondsin a 485 °C (905 °F) stone oven with an oak-wood fire.
When cooked, it should be crispy, tender and fragrant. Neapolitan pizza has gained the status of "guaranteedtraditional specialty" in Italy. This admits only three official variants:
Pizza marinara
,which is made with tomato, garlic, oregano andextra virgin olive oil(although most Neapolitan pizzerias also add basilto the marinara),
, made withtomato, sliced mozzarella, basil and extra virgin olive oil, and
Pizza Margherita Extra
made with tomato, buffalomozzarella fromCampaniain fillets, basil and extra virgin
olive oil.Pizza al taglio in Rome.
Lazio style
: Pizza inLazio(Rome), as well as in many other parts of Italy is available in
2 different "flavors": 1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio".Pizza is cooked in long, rectangular baking pans and relatively thick (1-2 cm). The crustsimilar to that of anEnglish muffinand mostly cooked in an electric oven. When purchased, it is usually cut with scissors or knife and priced by weight. 2) In Pizza
of 00
. Pizza (Pronounced /ˈpiːtsə/ Listen (Help·info), In Italian: ['Pit.tsa]) Is
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| Upload Date: | 09/28/2009 |
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