Pizza is the name used to describe a flat, round bread that is baked in the oven and usually topped with a tomato sauce, meat, vegetables and cheese. The modern-day style was invented in Italy, but the dish has become increasingly popular in many areas of the world. Places that are known for making and selling this food item are called pizzerias. So many varieties are available.
The dish may be cooked in many different styles of oven. The ingredients are expected to range considerably based on preference of the maker or those consuming it. It can be served hot or warm. There are even people who like to eat it cold. Stromboli and calzone are variations of this recipe.
The word itself comes from a Latin verb meaning to press and from a Greek word defined as solid. The dish, as we know it today, originated as the Neapolitan flatbread in Naples, Italy. Still, there are some urban legends that the Pizza Margherita came to be in 1889 when Neopolitan pizzaiolo Raffaele Esposito was commissioned to make this for Queen Margherita.
At restaurants, the dish can be baked using one of the many different oven styles, including: electric deck oven, wood-fired brick, stone-brick, conveyor belt, and coal-fired brick. Less of these options are available for those cooking from home. In these cases, the dish is usually put on a stone and baked in a standard oven. Another cooking option is grilling it. This can be done on a barbecue grill. Both Chicago and Greek styles employ pans rather than placing it on the oven bricks directly.
The bottom half of this dish is the crust. This can vary in its overall style and thickness. Thin types are typically the result of hand-tossed dough. Thicker versions, also known as Roman style, are standard for pan- or Chicago-style versions. Typically the crust is plain. However, sometimes it is seasoned with various herbs and garlic, or filled with cheese.
Traditionally, mozzarella was the only cheese used and it came from the surrounding areas of Naples. Other kinds of cheeses are added nowadays. Processed versions are more common for mass-produced pizzas, as this provides favorable moisture content, browning, melting, and fat and stretchiness. Romano, provolone, scamorza, pecorino romano and ricotta are common cheese selections.
When it comes to toppings, the options are endless. Some prefer theirs with only cheese and sauce, with the belief that the best kinds do not need all the extras. Others like to include various meats, vegetables and even fruit to this dish. Some toppings that are commonly added to these dishes include, but are not limited to: anchovies, pineapple, ham, sausage, mushrooms, ground beef, olives, bacon, onions, peppers, artichoke, spinach, pepperoni, tomatoes, and seafood.
There are so many things to choose from when it comes to the modern-day pizza. This is a popular dish that has origins in Naples, Italy but has become an increasingly popular food choice in many other areas around the globe. There are different sauces, toppings, crusts and cheeses available. Furthermore, multiple styles and variations exist. The primary ingredients included with this recipe: dough, cheese and some version of tomato sauce.
The dish may be cooked in many different styles of oven. The ingredients are expected to range considerably based on preference of the maker or those consuming it. It can be served hot or warm. There are even people who like to eat it cold. Stromboli and calzone are variations of this recipe.
The word itself comes from a Latin verb meaning to press and from a Greek word defined as solid. The dish, as we know it today, originated as the Neapolitan flatbread in Naples, Italy. Still, there are some urban legends that the Pizza Margherita came to be in 1889 when Neopolitan pizzaiolo Raffaele Esposito was commissioned to make this for Queen Margherita.
At restaurants, the dish can be baked using one of the many different oven styles, including: electric deck oven, wood-fired brick, stone-brick, conveyor belt, and coal-fired brick. Less of these options are available for those cooking from home. In these cases, the dish is usually put on a stone and baked in a standard oven. Another cooking option is grilling it. This can be done on a barbecue grill. Both Chicago and Greek styles employ pans rather than placing it on the oven bricks directly.
The bottom half of this dish is the crust. This can vary in its overall style and thickness. Thin types are typically the result of hand-tossed dough. Thicker versions, also known as Roman style, are standard for pan- or Chicago-style versions. Typically the crust is plain. However, sometimes it is seasoned with various herbs and garlic, or filled with cheese.
Traditionally, mozzarella was the only cheese used and it came from the surrounding areas of Naples. Other kinds of cheeses are added nowadays. Processed versions are more common for mass-produced pizzas, as this provides favorable moisture content, browning, melting, and fat and stretchiness. Romano, provolone, scamorza, pecorino romano and ricotta are common cheese selections.
When it comes to toppings, the options are endless. Some prefer theirs with only cheese and sauce, with the belief that the best kinds do not need all the extras. Others like to include various meats, vegetables and even fruit to this dish. Some toppings that are commonly added to these dishes include, but are not limited to: anchovies, pineapple, ham, sausage, mushrooms, ground beef, olives, bacon, onions, peppers, artichoke, spinach, pepperoni, tomatoes, and seafood.
There are so many things to choose from when it comes to the modern-day pizza. This is a popular dish that has origins in Naples, Italy but has become an increasingly popular food choice in many other areas around the globe. There are different sauces, toppings, crusts and cheeses available. Furthermore, multiple styles and variations exist. The primary ingredients included with this recipe: dough, cheese and some version of tomato sauce.
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