COMPENDIUM

In TVE III
( Bread and
Pastry)

Submitted by: Sorila, Ciello E.

G9- Anonas
Submitted to: Mrs. Eleanor Ambid
Introduction
Pizza is a yeasted flatbread typically topped
with tomato sauce and cheese and baked in an oven. It is
commonly topped with a selection of meats, vegetables
and condiments.
The term pizza was first recorded in the 10th
century, in a Latin manuscript from Gaeta in Central
Italy.[1] Modern pizza was invented in Naples, Italy, and the
dish and its variants have since become popular and common in
many areas of the world.[2] In 2009, upon Italy's
request, Neapolitan pizza was safeguarded in the European
Union as a Traditional Speciality
Guaranteed dish.[3][4] Associazione Verace Pizza
Napoletana (True Neapolitan Pizza Association), a non-profit
organization founded in 1984 with headquarters in Naples,
aims to "promote and protect... the true Neapolitan pizza".[5]
Pizza is sold fresh or frozen, either whole or in
portions, and is a common fast food item in Europe and North
America.[6] Various types of ovens are used to cook them and
many varieties exist. Several similar dishes are prepared from
ingredients commonly used in pizza preparation, such
as calzone and stromboli.
 II. Technical Aspects
A. Name of Recipe /Product/ Project
Ham ang Chese Pizza
B.Ingredients and specification
All-purpose flour
It is commonly used in baking

Cakes,pies and other desserts. It may

also also be used as thickening agent.

Yeast
Used in baking and leavening agent
Sugar
Used to add flavor

Salt-
- It contributes to overall flavor.

-It has a strengthening effect on

the gluten protein in the dough.

Cheese
It is used to add cheesy flavor

on baked product