Pizza

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Pizza is a traditional Italian dish consisting of yeast flatbread typically given ketchup and cheese and baked in an oven. It can also be given additional vegetables, meats and spices, and can be made without cheese.

The term pizza was first recorded in the 10th century, in a Latin script from the town of Gaeta in Southern Italy in Lazio, on the border with Campania. Modern pizza is found in Naples, and its dishes and variants have since become popular and common in many regions of the world. In 2009, at the request of Italy, Neapolitan pizza was registered with the EU as a Special Guaranteed Traditional dish. The Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association), a nonprofit organization founded in 1984 with headquarters in Naples, aims to "promote and protect... true Neapolitan pizza".

Pizza is one of the most popular foods in the world and fast food is common in Europe and North America. Many independent or chain restaurants, cafés and fast food outlets offer pizza. The restaurant or specialty chain pizza is pizzerias. Delivery of pizza is common in some parts of the world.

Pizza is sold fresh or frozen, either whole or part. Different types of ovens are used for cooking and many varieties exist. Some similar dishes are prepared from ingredients commonly used in pizza preparations, such as calzone and stromboli. In the United States, pizza is usually eaten raw after being divided into slices of a large pizza or small pizzetta as a whole. In Italy, pizza is eaten with forks and knives in restaurants, but is also sold to be taken and eaten straight away. Frozen pizza became popular in the late 20th century.

Video Pizza

Etymology

The word "pizza" ( Italian: Ã, ['pittsa] ) first appeared in the Latin text from the center of Gaeta in Italy, still part of the Byzantine Empire, in 997 AD; the text states that the tenant of a particular property is to give the bishop Gaeta duodecim pizze ("twelve pizzas") every Christmas Day, and the other twelve each Easter Sunday. "

Suggested etymology includes:

• Greek Byzantine and Latter Latin pitta & gt; pizza, cf. The modern Greek pita bread and Apulia and Calabria (then Italian Byzantine) pitta, round bread baked in the oven at high temperatures sometimes with toppings. The word pitta can be traced to the Ancient Greek ????? ( pikte ), "fermented cake", which in Latin becomes "picta", or Ancient Greek ????? ( pissa , attic ?????, pitta ), "pitch", or p? tea , "bran" ( p? tÃÆ't? s , "bran bread").
• Italian Etymology Dictionary explains it from dialectal pinza "brace", as in modern Italian pinze pliers, tongs, tongs, pliers ". Their origin is from Latin pinsere "to be ground, stamped".
• The word Lombardi bizzo or pizzo which means "bribe" (related to the English words "bit" and "bite"), brought to Italy in the middle from the 6th century AD by the invading Lombards.

Maps Pizza

History

Food similar to pizza has been made since neolithic times. The recording of those who add other ingredients to the bread to make it more flavorful can be found throughout ancient history. The ancient Greeks supplemented their bread with oil, spices, and cheeses, and in the 6th century BC, soldiers in Persian king Darius I's army baked bread with cheese and dates on their battle shields. Early references to food such as pizza occur in Aeneid, when Celaeno, the queen of Harpies, predicts that the Trojans will not find peace until they are forced by hunger to eat their tables (Book III). In Book VII, Aeneas and his men were served food that included round cakes (like pita bread) with vegetables cooked on top. When they eat bread, they realize that this is the "table" prophesied by the Celaeno.

Modern pizzas evolved from similar flatbread plates in Naples in the 18th century or early 19th century. Before that time, flat bread was often topped with ingredients such as garlic, salt, lard, cheese, and basil. It is uncertain when the tomatoes were first added and there are many conflicting claims. Until about 1830, pizza was sold from open-air stalls and from pizza bakeries, and the pizzeria kept this old tradition alive today.

A popular contemporary legend holds that a typical pizza, the Margherita pizza, was discovered in 1889, when the Capodimonte Royal Palace commissioned Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to make a pizza to honor the visit. Queen Margherita. Of the three different pizzas he made, the Queen loved the pizza wrapped in Italian flag colors: red (tomato), green (basil), and white (mozzarella). It is said that this type of pizza is then named in accordance with the Queen, although recent research doubt this legend. The official letter of recognition from the "head of the service" Queen remains on display at the store Esposito, now called Pizzeria Brandi.

Pizza was brought to the United States by Italian immigrants in the late nineteenth century, and first appeared in an area where Italian immigrants were concentrated. The country's first pizza, Lombardi's, opened in 1905. After World War II, veterans returning from the Italian Campaign after being introduced to authentic Italian cuisine proved to be a ready market for pizza in particular. Since then pizza consumption has exploded in the United States. Pizza chains like Domino, Pizza Hut and Papa John's, pizza from baked and baked pizza, and cold or frozen pizza from supermarkets make pizza available all over the country. Everywhere, thirteen percent of the US population consume pizza on a given day.

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Get started

The pizza is prepared fresh, frozen, and as a serving slice of servings or pieces. Methods have been developed to overcome challenges such as preventing sauce from combining with dough and producing crust that can be frozen and reheated without becoming stiff. There is a frozen pizza with raw ingredients and crumbs that arise itself.

Another form of raw pizza is available from pizza and take pizza. These pizzas are assembled in stores, then sold to customers for baking in their own ovens. Some grocery stores sell fresh dough along with sauce and ingredients, to finish them at home before baking in the oven.

• Preparation pizza

Cooking

In a restaurant, pizza can be baked in an oven with bricks over a heat source, electric deck oven, conveyor belt oven or, in the case of more expensive restaurants, brick or coal ovens. Above the oven deck, pizza can be put into oven with long paddles, called leather, and baked directly on hot bricks or baked on screen (grated metal round, usually aluminum). Before use, the skin may be sprinkled with corn flour to allow the pizza to easily slide up and out of it. When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effects of a brick oven. Aficionado home-chefs sometimes use a special wood-fired pizza oven, usually installed outdoors. Dome-shaped pizza ovens have been used for centuries, which is one way to achieve the correct heat distribution in a wood-fired pizza oven. Another option is grilled pizza, where the crust is baked directly on the barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pot rather than directly over a pizza oven brick.

When it comes to preparation, dough and ingredients can be combined on any type of table. With mass production of pizza, the process can be fully automated. Most restaurants still use the standard pizza tables and are specially built. Pizzerias today can even opt for high-tech pizza preparation tables that combine elements of mass production with traditional techniques.

• Cooking pizza

Crust

The bottom of the pizza, called 'crust', can vary according to style; thin as in a typical Neapolitan pizza thrown by hand, or as thick as in Chicago style. Traditionally plain, but may also be seasoned with garlic or herbs, or filled with cheese. The outer edge of the pizza is sometimes referred to as cornicione . Pizza dough often contains sugar, both to help rise yeast and increase brownish crust.

Dipping a special sauce for pizza was discovered by American pizza chain Papa John's Pizza in 1984, and has since become popular when eating pizza, especially the crust.

Cheese

Mozzarella is commonly used in pizza, with the highest quality buffalo mozzarella produced in the neighborhood of Naples. Currently, other cheese has been used as a pizza (especially Italian cheese), including provolone, pecorino romano, ricotta, and scamorza. Reduced cheese cheese or analog cheese has been developed for mass market pizza to produce desirable qualities such as browning, melting, elasticity, consistent fat and moisture content, and stable shelf life. This quest to create an ideal and economical cheese pizza has involved many studies and experiments that analyze the impact of the process of vegetable oils, manufacturing and culture, denatured whey protein and other changes in the making. In 1997 it was estimated that the annual production of pizza cheese was 1 million tons (1,100,000 short tons) in the US and 100,000 tons (110,000 short tons) in Europe.

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Variety

Italy

Genuine Neapolitan pizza (pizza napoletana) is usually made with tomato San Marzano, grown in the volcanic plains south of Mount Vesuvius, and mozzarella in bufala Campana, made with milk from buffalo raised in swamps in Campania and Lazio. This Mozzarella is protected by its European-protected flag. Other traditional pizzas include the pizza alla marinara, topped with marinara sauce and presumably the most ancient tomato pizza, capricciosa pizza, prepared with mozzarella cheese, grilled ham, mushrooms, artichokes and tomatoes, and pizza pugliese , prepared with tomato, mozzarella, and onions.

A popular Italian pizza variant is a Sicilian pizza (locally called sfincione or sfinciuni ), a thick pizza or deep crust dating back to the 17th century in Sicily: basically focaccia which is usually given ketchup and other ingredients. Until the 1860s, sfincione was the kind of pizza normally consumed in Sicily, especially in the western part of the island. Other variations of pizza are also found in other regions of Italy, such as alt pizza al padellino or almamino pizza, small, deep-crust pizza and in-the-plate dishes are usually served in Turin , Piedmont.

United States

Common toppings for pizza in the United States include ground beef, mushrooms, onions, pepperoni, pineapple, garlic, olives, peppers, carrots, tomatoes, spinach, anchovies, chicken, bacon, ham and sausages. Different regional types were developed in the twentieth century, including California, Chicago, Greece, New Haven, Detroit, St. Louis, and New York style. The first pizza restaurant in the US opened in Little Italy New York in 1905 and from then on the territory across America offered variations, including deep-dish, stuffed, pockets, turnover, rolled and pizza-on-a-stick, each with the seemingly endless combination of sauces and toppings.

Another variation is the baked pizza, which is made by taking a very thin, round (more typical, irregularly shaped) yarn dough sheets, putting it directly on top of the grill fire and then turning it over after the bottom is ripe and thin. a topping layer on the baked side. Toppings can be thinly sliced ​​to ensure that they heat up, and chunkier toppings such as sausages or peppers can be worked on before being placed on a pizza. Garlic, spices, or other ingredients are sometimes added to the pizza or crust to maximize the taste of the dish.

Grilled pizzas were offered in the United States at Al Forno restaurant in Providence, Rhode Island by owners Johanne Killeen and George Germon in 1980. Though inspired by the confusing misconception of a wood-fired brick oven with a grill, baked pizza did exist prior to 1980, Italy, and in Argentina where it is known as pizza par la la. It has become a popular cook dish, and there are even some pizza restaurants that specialize in style. The traditional style of grilled pizzas employed in Al Forno's restaurant uses dough coated with olive oil, tomato sauce, thinly sliced ​​fresh mozzarella, and a leafy scallion ornament, and served without cut. The final product can be likened to a flat bread with a pizza topping. Other Companies in Providence, Bob & amp; Timmy's Grilled Pizza, featured in a Providence-themed episode of Travel Channel's Man v. Food Nation in 2011.

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Recordings

The world's largest pizza was prepared in Rome in December 2012, and measured 1,261 square meters (13,570 square feet). The pizza was named "Ottavia" in honor of the first Roman emperor Octavian Augustus, and was made with a gluten-free base. The world's longest pizza is made in Naples in 2016. It is baked using a series of wheeled ovens that move along its length, and measured 1.85 kilometers (1.15 mi).

The world's most expensive pizza listed by Guinness World Records is a commercially available thin-crust pizza at the Maze restaurant in London, England, which costs <£ GBÃ, Â £ 100 . The pizza is firewood, and topped with onion puree, white truffle pasta, fontina cheese, baby mozzarella, pancetta, mushroom cep, freshly picked freshly picked mizuna, and fresh shavings of rare white Italian truffles.

There are some more expensive pizza examples, such as GBÃ, Â £ 4,200 "Pizza Royale 007" at Haggis restaurant in Glasgow, Scotland, which has caviar, lobster and topped with 24 carat gold dust, and caviar pizza US $ 1,000 created by Nino's Bellissima pizzeria in New York City, New York. However, this is not officially recognized by Guinness World Records . In addition, the pizza is made by the owner of the restaurant Domenico Crolla which includes toppings such as sunblush-tomato sauce, Scottish smoked salmon, deer meat medallions, edible gold, lobster soaked in cognac, and caviar moistened champagne. Pizza was auctioned for charity in 2007, increasing GBÃ, Â £ 2,150 .

In 2017, the world pizza market is $ 128 billion and in the US it costs $ 44 billion spread over 76,000 pizzeria. Overall, 13% of US citizens aged 2 years and over, consume pizza on certain days.

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Health issues

Some pizzas that are mass produced by fast food chains have been criticized for having a balance of unhealthy ingredients. Pizza can be high in salt, fat and calories (food energy). USDA reports an average sodium content of 5.101 mg per 14 in (36 cm) pizza in a fast food chain. There are concerns about negative health effects. The food chain has come under fire at various times due to the high salt content of some of their food.

Frequent pizza eaters in Italy have been found to have relatively low incidence of cardiovascular disease and gastrointestinal cancers relative to rare pizza eaters, although the correlation between pizza and the perceived benefits is unclear. Italian pizza consumption may only show adherence to traditional Mediterranean dietary patterns, which have been shown to have multiple health benefits.

Some of the obvious health benefits attributes of pizza to lycopene content in pizza sauce, which research suggests may play a role in protecting against cardiovascular disease and various types of cancer.

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Moon Pizza National

Moon Pizza National is an annual celebration that takes place for the month of October in the United States and some areas of Canada. This commemoration began in October 1984, and was created by Gerry Durnell, publisher of Pizza Today's magazine. During this time, some people observe the National Pizza Month by consuming various types of pizza or pizza slices, or going to various pizzas.

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Similar plates

• Calzone and stromboli are similar dishes (a half-moon calzone, while tubular stromboli) often made from pizza dough rolled or folded around the stuffing.
• Panzerotti is similar to calzones, however, fried rather than baked.
• "Farinata" or "cecina". A Ligurian (farinata) and Tuscan (cecina) regional dishes made from peanut flour, water, salt and olive oil. Also called socca in the Provence region of France. Often baked in a brick oven, and is usually weighed and sold by slices.
• The Alsatian Flammekueche (German Standard: Flammkuchen , French: Tarte flambà © e) is a thin disk of dough covered in rÃÆ'¨ i fraÃÆ'®che, onions, and bacon.
• The garlic fingers are an Atlantic Canadian dish, similar to pizza in shape and size, and made with similar dough. Decorated with melted butter, garlic, cheese, and sometimes bacon.
• Anatolian Lahmajoun (Arabic: la? bi'aj? n ; Armenian: lahmajoun , also Armenian pizza or Turkish Pizza ) is a round dough filled with meat. The bread is very thin; layers of meat often include chopped vegetables.
• The Levantine Manakish (Arabic: ma'ujn? t ) and Sfiha (Arabic: la? m bi 'aj? n , also Arabic pizza ) are dishes similar to pizza.
• The Macedonian Pastrmajlija is a bread cake made from dough and meat. Usually oval-shaped with minced meat on top.
• The ProvenÃÆ'§al PissaladiÃÆ'¨re is similar to Italian pizza, with slightly thicker crust and cooked onion sprinkles, anchovies, and olives.
• Pizza bagels are bagels with toppings similar to traditional pizza
• Pizza bread is a type of sandwich that is often served with an open face consisting of bread, pizza or ketchup, cheese, and various toppings. Homemade version can be set up.
• Pizza sticks can be prepared with pizza dough and pizza ingredients, where the dough is formed into sticks, sauce and toppings added, and then baked. Bread dough can also be used in their preparations, and some versions are fried.
• Pizza Rolls is a variation of traditional frozen pizza snacks that can include a variety of toppings. Homemade versions can be prepared too.
• Okonomiyaki, a Japanese dish cooked on a hotplate, often referred to as "Japanese pizza".
• "Zanzibar pizza" is a street food served in Stone Town, Zanzibar, Tanzania. It uses a much thinner dough than pizza dough, almost like a phyllo dough, stuffed with minced beef, onions, and eggs, similar to Moroccan bestila.
• Panizza is half bread (often baguette), topped with the usual pizza stuff, baked in an oven

Source of the article : Wikipedia