TOP 1 WORLDWIDE FOOD

PIZZA

In June 1889, pizza took a big leap forward. Raffaele Esposito , a famous pizzaiolo in Naples, Italy, made a pizza in
honour of King Umberto 1 and Queen Margherita. The nobles had just visited Naples.
Raphael’s pizza was open flat-topped with white mozzarella, red tomatoes, and green basil. The baker arranged the
toppings to resemble the colours of the Italian flag – green, white and red. Queen Margherita immediately fell in love
with the pizza.

From then on, pizza became more and more popular. In 1905, Italian immigrants to the United States opened the first
pizzeria in New York City. Within a very short time, other pizzerias sprang up in Chicago, New Jersey, California and
other states
 PREPARATION OF THE SAUCE

Ingredients for the preparation of the pizza sauce

½ can tomato paste 2 ½ tablespoons olive oil 2 tablespoons balsamic vinegar 1 clove
minced garlic, 1 tablespoon dried oregano and basil.

¾ cup water
• This is the easiest way to prepare pizza. Mix the tomato paste with water, minced garlic,
balsamic vinegar, olive oil, dried oregano, basil and salt. Puree the mixture in a food
processor. Place the pureed mixture in a saucepan and simmer over low heat until you
have a thick pizza sauce.
PREPARE THE PIZZA TOPPING

• There are no limits when it comes to pizza toppings. Chefs make them from grated
cheese, pepperoni, ham, pineapple, grilled meats, shrimp, sausage, margherita,
mushrooms, artichokes, or sauteed vegetables. Everyone has the freedom to choose a
topping combination that tastes best to them.
ASSEMBLE THE PIZZA FOR BAKING

• Spread the dough on a parchment paper or baking sheet to form a round crust. Most
likely, the crust should be 1.4 inches thick and 10-12 inches wide. Use a spoon to spread
the sauce evenly over the dough. Spread the cheese and toppings over the sauce.
BAKING THE PIZZA

Preheat the oven to 550 degrees Fahrenheit. Do not be afraid to turn the oven up to higher
temperatures if you want a pizza with a crispy crust. Let the oven run for about half an hour
before sliding in your finished pizza.
• After 30 minutes, slide your pizza onto the baking stone of your oven. Alternatively, you
can bake the pizza directly on parchment paper or a pizza tray. Bake the pizza until the
crust is golden brown and the cheese melts. And you have a delicious pizza which you
can eat at lunch or any other meal.
PIZZA CRUST

The crust makes or breaks the taste of your pizza. A thin crust gives the pizza light and
crispy texture. A thin crust also allows you to enjoy the full flavour of the pizza toppings,
cheese and sauce.
• The thick crust has a buttery, bread-like flavour and chewy texture. In a pizza like this,
the flavour of the crust is often more pronounced than the toppings and cheese. Reputable
pizzerias like Pizza Hut are known for making pizzas with this kind of crust.
PIZZA CHEESE

Like the crust, the type of cheese used for the pizza also affects the overall taste of the pizza. The crust and toppings of the pizza soak up the flavours of the
cheese. Chefs always choose a cheese that will pair well with the flavours of the pizza topping. Some of the most flavorful cheeses preferred by chefs are:

Mozzarella

Cheddar cheese

Gorgonzola

Ricotta

Parmesan

Goat cheese

Provolone

Gruyere
• Pecorino-Romano
CONCLUSION ABOUT PIZZA

• Pizza is a popular dish for family dinners, parties, dates, and virtually any special
occasion. The cheese and toppings of pizza are rich in glutamate, a compound that
stimulates the human taste buds in a special way. No wonder it is a top dish for millions
of people around the world.
• Surprisingly, pizza was not so noble when it was first introduced. Originally, it was
simple street food for peasants. It gained its fame when Raffaele Esposito created an
improved version for Queen Margherita.