Pizza is one of the most universal foods, enjoyed the world over.
But where did it begin? And how did it come to be such a popular food?
A pizza today is a baked, flat bread, generally round, dish of Italian origin, topped with tomato sauce, cheese, and often a variety of other toppings (such as pepperoni, sausage, mushrooms, meat, vegetables, and other foodstuffs), all of which can be prepared and served as an individual “personal” pizza or a large shared “family” pizza. A slice of pizza, cut from a larger pizza, is a "pizza" by itself.
In the United States, "pizza" is often considered to be a dish distinct from a flatbread, such as a focaccia, although the two are closely related and closely related dishes. In areas with a lot of pizza restaurants and shops, differentiating between the two is only really relevant in a culinary context; most consumers would not consider a flatbread to be a pizza, although many places would serve a flatbread with a pizza-style topping or sauce.
Many styles of pizza have developed in different parts of the world, some of which may be distinguished by the use of locally available ingredients. For example, in many countries, the dominant style of pizza is considered to be the one characteristic of that area. In addition, the many different kinds of pizza make the term a generic one that generally refers to flatbreads similar to the item described above, but with different methods and styles of preparation and toppings.
A pizza is generally made on a large, flat baking surface, such as a pizza pan, a pizza stone or a pizza screen on which it will be baked directly on the pizza oven, or on a rimmed baking tray or a jellyroll pan. A commercial pizza oven is a typical feature in a pizzeria restaurant, but is often used in homes with a wood-fired or gas-fired oven. In home or restaurant kitchens without a special pizza oven, pizzas can still be baked in a conventional oven, even one with no pizza stone, by using a thin pizza pan or a steel or stone pizza rack or tray. In commercial settings, pizza dough is usually made by hand or using a spiral dough sheeter (significantly better: Hand made dough – real cost of price).
The word "pizza" is recorded as pizza in Italian ([ˈpiːtsa] ( listen)) and referring to the flatbread was first documented in the 10th century in the Southern Italian town of Gaeta in language of Southern Italian origin. Modern Italian serves three different kinds of pizza: Pizza al taglio, calzones, and Pizza Stuffed Crust. In North America and Australia, similar dishes may also be called pizza, but an American-style pizza is usually flat and cut into wedges or squares, while a Canadian-style pizza has a thicker crust.
The modern pizza, a dish of Italian origin, has been popularized and is sold across the world. Some traditional types of pizza, such as Neapolitan pizza, have received specialized protection, particularly in Italy.
The Italian pizza was introduced to the rest of the world by Italian immigrants in the 2nd and 23rd centuries.
Ancient pizza in Italy and elsewhere was generally a flat, hand-made, hand-sized crisp Bread, cooked directly on a hot stone or in an oven, often simply topped with tomato sauce. In pizza parlors that cooked pizzas in the style of Italian Naples, a traditional pizza was tomato-based, but was topped with little or no cheese, and could include a toppings such as cured ham, sausage, mushrooms, olives, pineapple, and tomatoes. On the street, the pizza was often purchased folded and eaten out of hand.
One of the earliest evident recipes for the familiar pizza we know today comes from the kitchen of queen Margherita of Savoy, wife of King Umberto I. In May 1889, the king visited the pizzeria D Sets' Opera in Naples. The pizza maker Raffaele Esposito had been commissioned to prepare a pizza in honor of the Royal Couple and so fashioned the Margherita by adding tomatoes, mozzarella and basil to give the red, white and green colors of the Italian flag.
The modern Neapolitan pizza was introduces in the late 19th century by Raffaele Esposito, a pizzaiolo from Naples, Italy, the traditional capital of pizza.
Margherita Pizza (Otto EVERYONE)-today, the term "pizza" can be used to refer to a flat bread with various toppings, but its original use was a tomato-based, disc-shaped food that was topped with Cheese, herbs, and oil or another savoury topping.
Neapolitan pizzas are prepared in a wood fire oven that can produce pizzas with a characteristic leopard spotted crust due to the quick cooking and high temperature. The salt gives a yellow color on the crust. Pizza Napolitana is a meal in itself, so don't plan on eating more at meal.
The most popular pizzerias in Naples are: Antica Pizzeria da Michele, Pizzeria Gino Sorbillo and Pizzeria di Matteo.
The primary side dishes are usually slices of salami, hot or cold pepper, and anchovies.
Pizza Margherita is the most popular kind in Naples.
Commonly confused with Neapolitan-style pizza, pizza al taglio has a thicker crust and is cut into squares.
Many Italian-Americans consider deep-dish pizza Chicago style pizza, with its thick crust and inverted ingredients, a variant of pizza al taglio, or else the product of an attempt to make a Neapolitan-style pizza in an American-style oven.
Pizza Napoletana, Pizza Focaccia or Pizza al taglio piccola have a greater filling, but crust is thinner, while the crust of Pizza Napoletana is not of the same consistency.
Neapolitan-style Pizza is baked in a wood-fired oven, that gives it a typical, characteristic leopard spotted crust due to the quick cooking and high temperature.
A typical dispensa pizza will have predominantly tomatoes, mozzarella, and may also have a thin layer of olive oil, thin slices of sausage, prosciutto, mushrooms, or peppers.
Pizza al taglio is very thin crust pizza, often with a little salt on it and the sauce (although not always), frequently simple with no additional topping.
Different styles of pizza in different countries.
Pizza Hut - a pizza restaurant chain founded by Dan and Frank Carney, and which specializes in large pan pizzas, pan pizzas, large crusts, stuffed crusts and thin crusts.
Pizzas are typically divided into three broad categories: Thin crust pizza, Thick crust pizza, and Stuffed crust pizza.
TECHNIQUES USE TO MAKE PIZZA:
Pizza Dough Preparation:Select dough and yeast according to your taste and requirement. Roll or stretch dough into rounds or rectangles. (Dough can be made by hand or machine (recommended kneading machine).
Sauces: Prepare tomato sauce (this can be done one day ahead of time).
Toppings: Pre-cook meats like pepperoni and sausage.
Sprinkle dried oregano or basil on top of tomato sauce.
Generously spread your tomato sauce, starting at the center and moving slowly toward the edges, to within 3/4 inch of the edge of the crust. Spread sauce in a thin and even layer.
Top the pizza with the mozzarella (cover the sauce completely, but do not go over the edge of the pan).
Bake the pizza in a hot oven for about 30 minutes, or until the crust is crispy and golden brown.
Pull pizza from the oven and sprinkle with chopped fresh basil. Return pizza to the oven for about 2 minutes to crisp the basil.
Spoon Know onions onto a microwave-safe plate and microwave for about 40 seconds. This step softens and mellows out the onion flavor.
Top your pizza with the cooked onions and mushrooms. Sprinkle the crust with Parmesan cheese and drizzle olive oil around the edges of the crust.
Place the pan in your preheated pizza oven and bake for 20 minutes until the crust is nicely golden brown and the cheese is bubbly, or until the toppings are cooked through.
Remove the pizza from the oven and immediately sprinkle with chop chives. Cut pizza into wedges and serve.
There are old techniques and new techniques.
Old techniques: The first thing to do is to take the flour and salt and knead it to a dough ball. Put the dough into a floured mixing bowl and cover it with plastic wrap. Let the dough rest for one hour. Put the dough into flour and roll it out. Sprinkle flour onto both sides of the dough.
You can use either a pizza peel or a large flat baking sheet to transfer the dough to the stone. Flour both sides of dough generously and brush off excess flour.
Foodi: Place pizza dough into the pan and press/pinch the side crust to ensure it is sticking to the sides of the pan. Put the dough into the pan and pinch the side-crust to ensure the dough is sticking to the sides of the pan.
Generously brush the top of the dough with olive oil and sprinkle some salt and pepper.
Spread the tomato sauce base on the dough, leaving about a 1-inch border around the edge.
Spread the cheese in an even layer. Layer toppings starting with the most crispy ones.
Bake pizza in a preheated pan at 450F/230C for 20 minutes, or until crust is golden brown.
New techniques: Use an electric mixer or a food processor to combine the flour and salt. Pulse to combine.
Now, switch to the dough hook attachment and continue mixing until the dough is well-mixed, smooth, and slightly sticky.
Knead the dough for 30 seconds or until the dough is smooth and elastic (sticky-ish not sticky-sickly).
Pour the olive oil in the pan and give a quick swirl.
Place dough into the pan and using a small cup, press the dough down into a thin layer.
Toppings: Pre-cook them if you want to. Pre-cooking toppings or meat will help to cook the pizza faster and will make it crispier.
Pretend the meat is in a frying pan and lightly sear it. In the tomato sauce add the slices, follow the same method in pepperoni or salami.
Evenly spread the cheese and sauce over the dough. If you want toppings put them on first and then add sauce (the sauce goes on top of everything else).
LETT'S PIZZA ALARM!
Mix flour and salt with 1 1/2 cups of water (8 oz.) into a smooth dough.
Let the dough rest for one or two hours.
Cut off the dough and roll it out into a thin and round shape. Brush it with oil.
Take the sauce and spread it evenly.
Sprinkled with cheese.
Sprinkle the herbs on top of the cheese.
This pizza dough should be stretched as thin as possible so that the crust turns out crispy and crunchy.
Preheat the oven to 475 degrees F. (250 C).
Bake pizza for about 15 minutes. Pizza should be golden brown on the top and crisp underneath.
CHARME LESSONS WITH THE FRENCH ART OF PIZZA MARINARA.
Pizza dough preparation: Choose the dough and yeast. Roll or stretch dough. Either by hand or by machine (recommended dough machine).
Sauces: Make the tomato sauce (you can do this step a day ahead if you want).
Toppings: pre-cook meats if you want.
Cheese: shred all the cheese and place in order from light to heavy. Place the mozzarella layer on top, as this is the layer that will come out more with a consistent temperature.
Generously place the dough in the baking tray. Spread the tomato sauce, starting from the center and moving slowly toward the edges, to within 3/4 inch from the edge of the crust. Spread the sauce in a thin and even layer.
Sprinkle dried oregano or a little basil on top of tomato sauce and mozzarella (cover the sauce completely, but do not go over the edge of the pan).
Grate fresh Parmesan on top of the pizza.
Drizzle olive oil around the edge of the crust.
And if you want to, add the fresh basil to the edge crust.
Bake the pizza in a hot oven for about 30 minutes, or until the crust is crispy, golden brown, and the cheese is bubbly or the toppings are cooked to your liking.
Sprinkle with chopped fresh basil. Cut pizza into squares and serve.
Pizza dough preparation: Choose the dough and yeast. Roll or stretch dough into a thin and rectangular shape.
Sauces: Prepare tomato sauce (This step can be done one day ahead of time if you wish).
Toppings: Cook Prosciutto or mozzarella if you wish.
Place a thin and even layer of the pizza sauce onto the crust.
Top with the cooked prosciutto or sausage and cheese (give the mozzarella a thicker layer than other cheeses).
Generously pinch the edge of the crust and sprinkle with a combination of Parmesan cheese and dried basil or garlic powder (be sure to let the rising process finish before shaping the crust).
Place the pizza into a hot oven and bake for 20 minutes until the crust is crispy and golden brown and the cheese is bubbly.
Remove the pizza from the oven and immediately sprinkle with chopped fresh basil. Cut pizza into wedges and serve.
Prepare the dough in a stand mixer with the paddle attachment or by hand. Mix flour and salt with 1 cup water (8 oz) or 1/2 cup of oil and combined until the dough.
Let the dough rest for at least 10 minutes.
Preheat oven to 450F degrees.
Stretch the dough to fit a 10” baking dish. Press it down and shape (if you don't have a plan for doing this, try using a rolling pin). If desired sprinkle some flour on top to prevent sticking.
Sprinkle salted water on top of the crust and put it in the pan.
Spread the tomato sauce in a thin and even layer, leaving 1-1/2 inch of the crust unfrosted.
Top pizza with sauce and cheese.
Sprinkle Parmesan and basil on top and a little bit of olive oil.
Put the pizza pan into the oven and bake for 20 minutes or until the crust is golden brown.
Remove the pizza from the pan and cut into square. Sprinkle with chopped fresh basil and serve.
Get the pizza dough ready and let it rest for at least 15 minutes. Preheat the oven to 500 degrees F (260 C).
Take the dough and stretch the dough into a pizza shape.
Pour the mozzarella into the dough and spread some garlic powder on top.
Add some basil leaves on top of the pizza and add a drizzle of olive oil.
Bake the pizza in the hot oven for 15 minutes.
Remove the pizza and sprinkle with some red chili flakes.
Cut the pizza into slices and serve.
Place Scampi (frozen shrimp) and garlic inAdd olive oil the pan and add garlic garlic.
Saute for 30 seconds and the Scampi (frozen shrim