1.
Pizza Margherita
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Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil. Together with Pizza Marinara is the most popular Italian pizza and it represents a worldwide famous icon of the Italian cultural and culinary heritage. In 1830, in the book Napoli, contorni e dintorni, written by Riccio it was described a pizza with tomato, mozzarella, others are coverd with grated cheese and dressed with lard, and then they put over a few leaves of basil. Over the firsts is often added some small seafish, on the seconds some thin slices of mozzarella, sometimes they use slices of prosciutto, tomato, arselle, etc. Sometimes folding the dough over itself it forms what is called calzone, usi e costumi di Napoli e contorni descritti e dipinti. Pizza Neapolitan pizza Pizza marinara Neapolitan cuisine
2.
Pizza
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Pizza is a yeasted flatbread generally topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats, vegetables, the term was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy. The modern pizza was invented in Naples, Italy, and the dish and its variants have become popular. In 2009, upon Italys request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish, the Associazione Verace Pizza Napoletana is a non-profit organization founded in 1984 with headquarters in Naples. It promotes and protects the true Neapolitan pizza, Pizza is sold fresh or frozen, either whole or in portions, and is a common fast food item in Europe and North America. Various types of ovens are used to them and many varieties exist. Several similar dishes are prepared from ingredients used in pizza preparation, such as calzone. Suggested etymologies include, Byzantine Greek and Late Latin pitta > pizza, modern Greek pitta bread and the Apulia and Calabrian pitta, a round flat bread baked in the oven at high temperature sometimes with toppings. The word pitta can in turn be traced to either Ancient Greek πικτή, fermented pastry, the Lombardic word bizzo or pizzo meaning mouthful, which was brought to Italy in the middle of the 6th century AD by the invading Lombards. Foods similar to pizza have been made since the neolithic age, Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history. An early reference to a pizza-like food occurs in the Aeneid, in Book VII, Aeneas and his men are served a meal that includes round cakes topped with cooked vegetables. When they eat the bread, they realize that these are the tables prophesied by Celaeno, modern pizza evolved from similar flatbread dishes in Naples, Italy in the 18th or early 19th century. Prior to that time, flatbread was often topped with ingredients such as garlic, salt, lard, cheese and it is uncertain when tomatoes were first added and there are many conflicting claims. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries, of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of the Italian flag, red, green, and white. Supposedly, this kind of pizza was named after the Queen. Pizza was brought to the United States with Italian immigrants in the nineteenth century. The countrys first pizzeria, Lombardis, opened in 1905, following World War II, veterans returning from the Italian Campaign after being introduced to Italys native cuisine proved a ready market for pizza in particular. Since then pizza consumption has exploded in the U. S, Pizza chains such as Dominos, Pizza Hut, and Papa Johns, pizzas from take and bake pizzerias, and chilled or frozen pizzas from supermarkets make pizza readily available nationwide
3.
Italy
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Italy, officially the Italian Republic, is a unitary parliamentary republic in Europe. Located in the heart of the Mediterranean Sea, Italy shares open land borders with France, Switzerland, Austria, Slovenia, San Marino, Italy covers an area of 301,338 km2 and has a largely temperate seasonal climate and Mediterranean climate. Due to its shape, it is referred to in Italy as lo Stivale. With 61 million inhabitants, it is the fourth most populous EU member state, the Italic tribe known as the Latins formed the Roman Kingdom, which eventually became a republic that conquered and assimilated other nearby civilisations. The legacy of the Roman Empire is widespread and can be observed in the distribution of civilian law, republican governments, Christianity. The Renaissance began in Italy and spread to the rest of Europe, bringing a renewed interest in humanism, science, exploration, Italian culture flourished at this time, producing famous scholars, artists and polymaths such as Leonardo da Vinci, Galileo, Michelangelo and Machiavelli. The weakened sovereigns soon fell victim to conquest by European powers such as France, Spain and Austria. Despite being one of the victors in World War I, Italy entered a period of economic crisis and social turmoil. The subsequent participation in World War II on the Axis side ended in defeat, economic destruction. Today, Italy has the third largest economy in the Eurozone and it has a very high level of human development and is ranked sixth in the world for life expectancy. The country plays a prominent role in regional and global economic, military, cultural and diplomatic affairs, as a reflection of its cultural wealth, Italy is home to 51 World Heritage Sites, the most in the world, and is the fifth most visited country. The assumptions on the etymology of the name Italia are very numerous, according to one of the more common explanations, the term Italia, from Latin, Italia, was borrowed through Greek from the Oscan Víteliú, meaning land of young cattle. The bull was a symbol of the southern Italic tribes and was often depicted goring the Roman wolf as a defiant symbol of free Italy during the Social War. Greek historian Dionysius of Halicarnassus states this account together with the legend that Italy was named after Italus, mentioned also by Aristotle and Thucydides. The name Italia originally applied only to a part of what is now Southern Italy – according to Antiochus of Syracuse, but by his time Oenotria and Italy had become synonymous, and the name also applied to most of Lucania as well. The Greeks gradually came to apply the name Italia to a larger region, excavations throughout Italy revealed a Neanderthal presence dating back to the Palaeolithic period, some 200,000 years ago, modern Humans arrived about 40,000 years ago. Other ancient Italian peoples of undetermined language families but of possible origins include the Rhaetian people and Cammuni. Also the Phoenicians established colonies on the coasts of Sardinia and Sicily, the Roman legacy has deeply influenced the Western civilisation, shaping most of the modern world
4.
Campania
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Campania is a region in Southern Italy. Located on the Italian Peninsula, with the Mediterranean Sea to the west, it includes the small Phlegraean Islands, Campania was colonised by Ancient Greeks and was part of Magna Græcia. During the Roman era, the area maintained a Greco-Roman culture, the capital city of Campania is Naples. Campania is rich in culture, especially in regard to gastronomy, music, architecture, archeological and ancient sites such as Pompeii, Herculaneum, Paestum and Velia. The name of Campania itself is derived from Latin, as the Romans knew the region as Campania felix, the rich natural sights of Campania make it highly important in the tourism industry, especially along the Amalfi Coast, Mount Vesuvius and the island of Capri. During the 8th century BC, people from Euboea in Greece, known as Cumaeans, another Oscan tribe, the Samnites, moved down from central Italy into Campania. The Roman consul Quintus Publilius Filo recaptured Neapolis by 326 BC, the Second Samnite War ended with the Romans controlling southern Campania and additional regions further to the south. Campania was a part of the Roman Republic by the end of the 4th century BC, valued for its pastures. Its Greek language and customs made it a centre of Hellenistic civilization, during the Pyrrhic War the battle took place in Campania at Maleventum in which the Romans, led by consul Curius Dentatus, were victorious. They renamed the city Beneventum, which grew in stature until it was only to Capua in southern Italy. During the Second Punic War in 216 BC, Capua, in a bid for equality with Rome, the rebellious Capuans were isolated from the rest of Campania, which remained allies of Rome. Naples resisted Hannibal due to the imposing walls, Capua was eventually starved into submission in the Roman retaking of 211 BC, and the Romans were victorious. The rest of Campania, with the exception of Naples, adopted the Latin language as official and was Romanised. As part of the Roman Empire, Campania, with Latium, Roman Emperors chose Campania as a holiday destination, among them Claudius and Tiberius, the latter of whom is infamously linked to the island of Capri. It was also during this period that Christianity came to Campania, Two of the apostles, St. Peter and St. Paul, are said to have preached in the city of Naples, and there were also several martyrs during this time. Unfortunately, the period of calm was violently interrupted by the epic eruption of Mount Vesuvius in 79 which buried the cities of Pompeii. The area had many duchies and principalities during the Middle Ages, in the hands of the Byzantine Empire, under the Normans, the smaller independent states were brought together as part of the Kingdom of Sicily, before the mainland broke away to form the Kingdom of Naples. It was during this period elements of Spanish, French
5.
Flour
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Flour is a powder made by grinding raw grains or roots and used to make many different foods. While wheat is the most common base for flour, maize flour has been important in Mesoamerican cuisine since ancient times, rye flour is a constituent of bread in central Europe. The English word flour is originally a variant of the word flower, both derive from the Old French fleur or flour, which had the literal meaning blossom, and a figurative meaning the finest. The phrase fleur de farine meant the finest part of the meal, since flour resulted from the elimination of coarse, the earliest archaeological evidence for wheat seeds crushed between simple millstones to make flour dates to 6000 BC. The Romans were the first to grind seeds on cone mills, in 1879, at the beginning of the Industrial Era, the first steam mill was erected in London. In the 1930s, some began to be enriched with iron, niacin, thiamine. In the 1940s, mills started to enrich flour and folic acid was added to the list in the 1990s, an important problem of the industrial revolution was the preservation of flour. Transportation distances and a relatively slow distribution system collided with natural shelf life, the reason for the limited shelf life is the fatty acids of the germ, which react from the moment they are exposed to oxygen. This occurs when grain is milled, the fatty acids oxidize, depending on climate and grain quality, this process takes six to nine months. In the late 19th century, this process was too short for a production and distribution cycle. As vitamins, micronutrients and amino acids were completely or relatively unknown in the late 19th century, without the germ, flour cannot become rancid. Degermation started in densely populated areas and took approximately one generation to reach the countryside, heat-processed flour is flour where the germ is first separated from the endosperm and bran, then processed with steam, dry heat or microwave and blended into flour again. Milling of flour is accomplished by grinding grain between stones or steel wheels, today, stone-ground usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between. These terms are now applied broadly to uses of water. More recently, the Unifine mill, a mill, was developed in the mid-20th century. Home users have begun grinding their own flour from organic wheat berries on a variety of electric flour mills, the grinding process is not much different from grinding coffee but the mills are larger. This provides fresh flour with the benefits of wheat germ and fiber without spoilage, Flour contains a high proportion of starches, which are a subset of complex carbohydrates also known as polysaccharides. The kinds of used in cooking include all-purpose flour, self-rising flour
6.
Tomato
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The tomato is the edible fruit of Solanum lycopersicum, commonly known as a tomato plant, which belongs to the nightshade family, Solanaceae. The species originated in Central and South America, the Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato originates. Numerous varieties of tomato are widely grown in temperate climates across the world, with greenhouses allowing its production throughout the year, the plants typically grow to 1–3 meters in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its habitat, and grown as an annual in temperate climates. An average common tomato weighs approximately 100 grams and its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Tomato is consumed in diverse ways, including raw, as an ingredient in dishes, sauces, salads. While tomatoes are botanically fruits, they are considered culinary vegetables. The word tomato comes from the Spanish tomate, which in turn comes from the Nahuatl word tomatl and it first appeared in print in 1595. The native Mexican tomatillo is tomate, meaning fat water or fat thing), when Aztecs started to cultivate the Andean fruit, bigger and red, they called the new species xitomatl. It first appeared in print in 1595, the scientific species epithet lycopersicum means wolf peach, and comes from German werewolf myths. The Italian word, pomodoro was borrowed into Polish, and via Russian, the usual pronunciations of tomato are /təˈmeɪtoʊ/ and /təˈmɑːtoʊ/. The words dual pronunciations were immortalized in Ira and George Gershwins 1937 song Lets Call the Whole Thing Off and have become a symbol for nitpicking pronunciation disputes. In this capacity, it has become an American and British slang term. Or Its all the same to me, botanically, a tomato is a fruit, a berry, consisting of the ovary, together with its seeds, of a flowering plant. However, the tomato has a lower sugar content than other edible fruits. Typically served as part of a salad or main course of a meal, rather than at dessert, it is, in the US, considered a culinary vegetable. One exception is that tomatoes are treated as a fruit in home canning practices, they are acidic enough to process in a water bath rather than a pressure cooker as vegetables require. Tomatoes are not the food source with this ambiguity, bell peppers, cucumbers, green beans, eggplants, avocados
7.
San Marzano tomato
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San Marzano tomato is a variety of plum tomato. Compared to the Roma tomato, San Marzano tomatoes are thinner, the flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic. Many people describe the taste as bittersweet, the San Marzano vines are indeterminate and have a somewhat longer season than other paste tomato varieties, making them particularly suitable for warmer climates. As is typical of plants, San Marzano is an open-pollinated variety that breeds true from generation to generation. Though commercial production of the San Marzano variety is most closely associated with Italy, brands available in supermarkets include Cento, Nina, La Bella, Solania, Vantia, La Valle and Strianese. Most San Marzano tomatoes sold commercially are grown in Italy, though they are produced commercially in smaller quantities in other countries, because of San Marzanos premium pricing, there is an ongoing battle against fraudulent product. On November 22,2010, the Italian carabinieri confiscated 1,470 tons of canned tomatoes worth €1.2 million of improperly labeled product, San Marzano tomatoes have been designated as the only tomatoes that can be used for Vera Pizza Napoletana. San Marzano tomatoes originate from the town of San Marzano sul Sarno, near Naples, Italy. In the United States, San Marzano tomatoes are the base for another popular paste tomato. The Roma is a cross between a San Marzano and two varieties and was introduced by the USDAs Agricultural Research Service in 1955. San Marzano sul Sarno List of tomato cultivars The True History & Facts of the San Marzano Tomato Make a San Marzano sauce How to grow San Marzano tomatoes in your garden
8.
Mozzarella
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Mozzarella is a southern Italian cheese traditionally made from Italian buffalo milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998 and this protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe. The TSG certification does not specify the source of the milk, in Italy mozzarella made with the milk of the Italian water buffalo is an important variety. Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animals diet. Due to its moisture content, it is traditionally served the day after it is made. Low-moisture mozzarella can be refrigerated for up to a month. Mozzarella of several kinds is also used for most types of pizza and several dishes, or served with sliced tomatoes. Mozzarella, derived from the Neapolitan dialect spoken in Campania, is the form of mozza. The term is first mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading milk cream, fresh butter, ricotta cheese, fresh mozzarella, an earlier reference is also often cited as describing mozzarella. Historian Monsignor Alicandri, in Chiesa Metropolitana di Capua, states that in the 12th century the Monastery of Saint Lorenzo, in Capua and these are locations rather than products and mozza is taken by some to be mozzarella. When twisted to form a plait mozzarella is called treccia, Mozzarella is also available in smoked and reduced-moisture packaged varieties. Stuffed mozzarella, a new trend as of 2006, may feature olives or cooked or raw ham, several variants have been specifically formulated and prepared for use on pizza, such as low-moisture Mozzarella cheese. Mozzarella di bufala campana is a type of mozzarella made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, outside Italy mozzarella not clearly labeled as deriving from water buffalo can be presumed to derive from cow milk Mozzarella affumicata means smoked mozzarella. Ovolini refers to smaller-sized bocconcini, and sometimes to cherry bocconcini, low-moisture part-skim mozzarella, widely used in the food-service industry, has a low galactose content, per some consumers preference for cheese on pizza to have low or moderate browning. Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter, others can be made through the direct acidification of milk. Mozzarella di bufala is traditionally produced solely from the milk of the domestic buffalo, a whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk, after coagulation, the curd is cut into large, 1–2 pieces, and left to sit so the curds firm up in a process known as healing. After the curd heals, it is cut into 3/8–1/2 large pieces
9.
History of pizza
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The history of pizza begins in antiquity, when various ancient cultures produced flatbreads with toppings. The word pizza was first documented in AD997 in Gaeta and successively in different parts of Central, the precursor of pizza was probably the focaccia, a flat bread known to the Romans as panis focacius, to which toppings were then added. Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century, however, pizza was mainly eaten in the province of Italy and by immigrants from there. This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods, Foods similar to pizza have been made since the neolithic age. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history, in Sardinia, French and Italian archaeologists have found bread baked over 7,000 years ago. According to Professor Philippe Marinval, the local islanders leavened this bread, the Ancient Greeks had a flat bread called plakous which was flavored with toppings like herbs, onion, and garlic. In the 6th century BC, the soldiers in Persian King Darius I armies baked flatbreads with cheese, abba Eban has suggested that modern pizza was first made more than 2000 years ago when Roman soldiers added cheese and olive oil to matzah. In 16th-century Naples, a galette flatbread was referred to as a pizza, known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time. This was later replaced by oil, tomatoes or fish, in 1843, Alexandre Dumas, père, described the diversity of pizza toppings. Pizza is now a type of bread and tomato dish, often served with cheese, however, until the late nineteenth or early twentieth century, the dish was sweet, not savory, and earlier versions which were savory more resembled the flat breads now known as schiacciata. Pellegrino Artusis classic early-twentieth-century cookbook, La Scienza in cucina e lArte di mangiar bene gives three recipes for pizza, all of which are sweet, however, by 1927, Ada Bonis collection of regional cooking includes a recipe using tomatoes and mozzarella. The innovation that led to flat bread pizza was the use of tomato as a topping, for some time after the tomato was brought to Europe from the Americas in the 16th century, it was believed by many Europeans to be poisonous. However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread, and so the pizza began. The dish gained popularity, and soon became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries and it is possible to enjoy paper-wrapped pizza and a drink sold from open-air stands outside the premises. Antica Pizzeria PortAlba in Naples is widely regarded as the citys first pizzeria, purists, like the famous pizzeria Da Michele in Via C. Sersale, consider there to be only two true pizzas—the marinara and the margherita—and that is all they serve and these two pure pizzas are the ones preferred by many Italians today. The marinara is the older of the two and has a topping of tomato, oregano, garlic, and extra virgin olive oil
10.
Pizza delivery
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Pizza delivery is a service in which a pizzeria or pizza chain delivers a pizza to a customer. Pizzas may be delivered in pizza boxes or delivery bags, and deliveries are made with either an automobile, motor scooter, customers can, depending on the pizza chain, choose to pay online, or in person, with cash, credit or a debit card. A delivery fee is charged with what the customer has bought. Ordering pizza for delivery usually involves contacting a local restaurant or chain by telephone or online. Online ordering is available in countries, where some pizza chains offer online menus. The pizza delivery industry has kept pace with technological developments since the 1980s beginning with the rise of the personal computer, since 2008 GPS tracking technology has been used for real-time monitoring of delivery vehicles by customers over the Internet. Some pizzerias, such as the Ontario-based Canadian chain Pizza Pizza, will incorporate a guarantee to deliver within a period of time. For example, Dominos Pizza had a campaign in the 1980s. This was discontinued in the United States in 1993 due to the number of lawsuits arising from accidents caused by hurried delivery drivers, but is still offered in some countries. Pizzerias with no time guarantee will commonly state to the customer an approximate time frame for a delivery, without making any guarantees as to the actual delivery time. According to Dominos, Super Bowl Sunday is the most popular day for its pizza deliveries, others are Halloween, New Years Day, New Years Eve, and the day before Thanksgiving. Unscheduled events may cause an increase in pizza deliveries, for example. For decades, free delivery was a slogan for almost all pizza stores. In Australia, a portion of the charge is given to the driver as the store is required to reimburse the driver for the use of a personal vehicle. Dominos Pizza is credited with popularizing free pizza delivery in the United States, Pizza Hut began experimenting in 1999 with a 50-cent delivery charge in ten stores in the Dallas-Fort Worth area. By mid-2001 it was implemented in 95% of its 1,749 company-owned restaurants in the U. S. in 2005, Papa Johns implemented delivery charges in the majority of its company-owned stores. In some countries, it is common to give the pizza deliverer an optional tip upon paying for the order, in Canada and the United States, tipping for pizza delivery is customary. Opinions on appropriate amounts vary widely, bags used to keep pizza hot while being transported are commonly referred to as hotbags or hot bags
11.
Pizza in the United States
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Many regional variations of pizza the United States have been developed, many bearing only a casual resemblance to the Italian original. Pizza became most popular in America after soldiers stationed in Italy returned from World War II, during the latter half of the 20th century, pizza in the United States became an iconic dish of considerable popularity. The American slang terms za and slice can also refer to pizza, the thickness of the crust depends on what the consumer prefers, both thick and thin crust are popular. Often, foods such as barbecued chicken and bacon cheeseburgers are used to new types of pizza. Pizza is a popular fast food item and the United States pizza restaurant industry is worth $37 billion, and has an organized industry association. Pizza is normally eaten hot, but is eaten as cold leftovers. American pizza often has vegetable oil or shortening mixed into the dough and this can range from a small amount in relatively lean doughs, such as New York style, to a very large amount in some recipes for Chicago-style deep-dish dough. In some pizza recipes, the sauce is omitted, or replaced with another sauce. Bar pizza, also known as pizza, is distinguished by a thin crust, almost cracker-like. Cheese covers the entire pizza, including the crust, leaving an edge where the cheese meets the pan or oven surface. Bar pizzas are usually served in a bar or pub and are small in size. This style of pizza is popular in the Boston area, particularly the south shore, other parts of the northeast, California-style pizza is distinguished by the use of non-traditional ingredients, especially varieties of fresh produce. Some typical California-style toppings include Thai-inspired chicken pizza with peanut sauce, bean sprouts, and shaved carrots, taco pizzas, and pizzas with chicken and barbecue sauce as toppings. Chicago-style pizza is distinguished by a thick moist crust formed up the sides of a pan and sauce as the last ingredient, added atop the cheese. Stuffed versions have two layers of crust with the sauce on top, Chicago-style also includes a thin-crust pizza that is sliced into small squares or rectangles. Detroit-style pizza is a square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and olives, the square shape is the result of an early tradition of using metal trays originally meant to hold small parts in factories. Grandma pizza is a thin, square pizza, typically with cheese and it is reminiscent of pizzas cooked at home by Italian housewives without a pizza oven, and was popularized on Long Island. Greek pizza is a popular in New England, its name comes from it being typical of the style of pizzerias owned by Greek immigrants
12.
Pizzeria
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This list of pizzerias includes notable pizzerias and pizza chains. Pizza is a dish of Neapolitan origin and cuisine, made with an oven-baked, flat, generally round bread that is covered with tomatoes or a tomato-based sauce. Other toppings are added according to region, culture, or personal preference, a shop or restaurant where pizzas are made and sold as main food is called a pizzeria. The phrases “pizza parlor, ” pizza place and pizza shop are used in the United States, the term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff. Boston Pizza California Pizza Kitchen Chuck E. Debonairs Dominos Panarottis Mr
13.
California-style pizza
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California-style pizza is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is attributed to chef Ed LaDou, and Chez Panisse, in Berkeley. Wolfgang Puck, after meeting LaDou, popularized the style of pizza for the rest of the country and it is served in a number of California Cuisine restaurants. Such restaurant chains as California Pizza Kitchen, Extreme Pizza, nancy Silvertons Pizzeria Mozza is also a popular California-style pizza restaurant in Los Angeles. LaDou had learned pizza-making in the 1970s as a teenager at Frankie, Johnnie & Luigi Too and he made pizzas briefly at Ecco, an upscale restaurant at the Hyatt Hotel in Palo Alto, California, before starting at Prego. At one table, to whom he served an off-menu invention involving mustard, ricotta, pâté, Waters was a long-time fan of Tommassos Italian restaurant in San Franciscos North Beach, which had installed the West Coasts first wood-fired pizza oven when it opened in 1935. After traveling to Italy, Waters decided to make an open kitchen featuring a Tomassos-style pizza oven the focus of the new cafe she was opening above her main dining room. Although prepared in classic fashion, her chefs added exotic fine ingredients to their pizzas and calzones, such as goat cheese. Her cafe, and its pizzas in particular, were an instant success, Wolfgang Puck, in 1980 and 1981, was preparing to open the restaurant that would make him famous, Spago, in West Hollywood, California. Initially conceived as a pizzeria, Spagos was modeled after the cafe at Chez Panisse. He was so impressed with the pizza LaDou had made for him at Prego, under Pucks guidance, LaDou developed more than 250 pizza concepts using ingredients such as scallops, roe, and baby zucchini flowers. Among their most famous invention was Jewish pizza, a pizza dough first cooked then topped with smoked salmon, crème fraîche, capers, another innovation was using infused olive oil, baby vegetables, chili oil, and flavored dough. In 1985 LaDou helped two inexperienced lawyer-restaurateurs, Richard L. Rosenfeld and Larry S. Flax, start a new restaurant concept and he brought them many of Spagos recipes, which he had carefully saved. When the new restaurants chef quit less than a month before opening, LaDou quickly designed and cooked an entire menu, LaDou also helped develop pizza menus for Sammys Woodfired Pizza and the Hard Rock Cafe. Both Wolfgang Puck and California Pizza Kitchen were instrumental in turning California-style pizza from a food trend to a mass consumer food product. California Pizza Kitchen grew to 200 outlets, both introduced frozen pizzas, but after an early success Pucks supermarket lines were overtaken by CPKs, which are backed by Kraft foods. Pizza in the United States List of pizza varieties by country
14.
Chicago-style pizza
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Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably, the most famous of these is known as deep-dish pizza, the pan in which it is baked gives the pizza its characteristically high edge and a deep surface for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza, according to Tim Samuelson, Chicagos official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Unos founder Ike Sewell, however, a 1956 article from the Chicago Daily News asserts that Unos original pizza chef Rudy Malnati developed the recipe. Although the entire pizza is very thick, in traditional Chicago-style deep-dish pizzas, deep-dish pizza is baked in a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan. The pan is oiled in order to allow for removal as well as to create a fried effect on the outside of the crust. In addition to wheat flour, the pizza dough may contain corn meal, semolina. The dough is pressed up onto the sides of the pan, the thick layer of toppings used in deep-dish pizza requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer of the pizza. Because of this, the toppings are assembled upside-down from their order on a pizza. The crust is covered with cheese, followed by various options such as pepperoni or sausage. Other toppings such as onions, mushrooms and bell peppers are also used. An uncooked sauce, typically made from crushed canned tomatoes, is added as the layer, though sometimes. It is typical that when ordered for carry-out or delivery, the pizza is uncut, as this prevents the oils from soaking into the crust, some Chicago deep-dish pizza restaurants ship their partially baked pizzas within the continental United States. Palese based his creation on his mothers recipe for scarciedda, an Italian Easter pie from his hometown of Potenza, Chicago Magazine articles featuring Nancys Pizza and Giordanos stuffed pizza popularized the dish. Stuffed pizzas are often deeper than deep-dish pizzas, but otherwise. A stuffed pizza generally has much deeper topping density than any type of pizza. As with deep-dish pizza, a layer of dough forms a bowl in a high-sided pan. Then, a layer of dough goes on top and is pressed to the sides of the crust
15.
Detroit-style pizza
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Detroit-style pizza is a style of pizza developed in Detroit, Michigan. It is a pizza that has a thick deep-dish crisp crust and toppings such as pepperoni. What makes Detroit-style pizza different from Chicago and New York styles is the layering of the ingredients, pepperoni is placed on top of the crust, followed by cheese and other traditional toppings. The sauce is on top, in contrast to New York thin crust with visible toppings, the square shaped pizza is the result of being baked in a square pan, which is often not a pizza pan. Rather, industrial parts trays are used, which were originally made to hold small parts in factories. Some parlors will apply melted butter with a soft brush prior to baking, the resulting pizza has a chewy texture. The origins of Detroit-style pizza can be traced historically to Buddys Rendezvous in 1946. Over the next decades, the chain grew and developed, cooks moved on. Shawn Randazzo and Detroit Style Pizza currently lead the way for the generation of Detroit Style pizza. In 2009, both Buddys Detroit-style square pizza and Luigis the Original of Harrison Township, Mich were singled out as two of the 25 best pizzas in America by GQ magazine food critic, Alan Richman. Passport Pizza in Macomb County has been perfecting the Detroit Style Deep Dish since the early 80s, nikis in Greektown, Buddys, Cloverleaf, Jets in Sterling Heights, G. Willies in St. The pizza at these restaurants is square or rectangular, with a crispy crust. Other restaurants that serve square specialty pizzas, similar to Detroit style, but more related to Southern Italian style include Benitos Pizza, Cottage Inn. In April 2013, Detroit-based Little Caesars launched the first Detroit-style deep dish pizza that is available nationwide, Pizza in the United States List of pizza varieties by country Rector, Sylvia. Detroit-style pizza gaining fame, winning fans nationwide, blogger invents the all-crust Detroit pan pizza. Buddys Pizza revives Detroit tradition, Friday night bocce is back, northside Nathans, Best of Las Vegas 2002 - Paper Edition Pizza Squared review by Tampa Tribune The Detroit-style pizza The Great White Bear, Detroit Style Pizza
16.
Focaccia
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Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients, Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with onion, cheese and meat. It might also be flavored with a number of vegetables, Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread. Focaccia al rosmarino is a common style in Italian cuisine that may be served as an antipasto, appetizer, table bread. The common-known focaccia is salt focaccia, Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a layer of dough. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread, also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is spread over the dough. In the northern part of Italy, lard will sometimes be added to the dough, giving the focaccia a softer, Focaccia recipes are widely available, and with the popularity of bread machines, many cookbooks now provide versions of dough recipes that do not require hand kneading. The added leavening firms the crust and gives focaccia the capacity to absorb large amounts of olive oil, unleavened pizza dough is already too dense to absorb much olive oil. A conventional loaf of bread is too tall to absorb olive oil all the way through to its center. Being shorter in height than a loaf and less dense than a pizza dough. As such, focaccia might well be thought of as olive oil bread, Focaccia is most often square whereas conventional pizza is more commonly round. Focaccia most often employs more salt than pizza, there exist traditional Italian pizza recipes, incorporating more leavening, in amounts similar to focaccia, specifically sfinciuni. If these leavened pizzas were to incorporate equivalent amounts of oil in the dough, they would be very similar to a focaccia. Similarly any thick-crust pizza that incorporates large amounts of oil would be very similar to focaccia, again except for the variance in the herbs. Contrary to pizza where more than one topping is often mixed on the same pizza, toppings are not commonly mixed on one focaccia although one topping
17.
Greek pizza
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Greek pizza refers to a style of pizza crust and its preparation, rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven, the pan used is a shallow pan, in-contrast to the deep pans used in Chicago-style deep dish pizza. The pan is oiled with olive oil. It has a crust that is usually chewy and puffy, almost like focaccia bread, the crust is also rather oily, due to the heavily oiled pan used for the cooking process. Due to the use of a larger tomato paste-to-crushed tomato ratio the sauce is typical tangy, the sauce amounts are greater, relative to the light amounts of cheese placed on the pizza. The cheese itself is typically, a blend of mozzarella and cheddar and this style of pizza may be referred to as Greek pizza even when it has non-Greek toppings, since it is typical of pizzerias owned by Greek immigrants. In the United States, the usage is common in New England cuisine. Pizza in the United States List of pizza varieties by country Food portal
18.
Hawaiian pizza
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Hawaiian pizza is made up of a dough crust, tomato sauce, ham pieces, and pineapple rings or chunks. Often versions will have mixed peppers, mushrooms and bacon, however, a 2016 survey of US adults had pineapple in the top three least favourite pizza toppings, behind anchovies and mushrooms. In Germany, Hawaiian pizza is thought to be a variation of the ham, pineapple and cheese topped Toast Hawaii, some pizza purists contend that pineapple has no place on pizza because it is a fruit. In February 2017, the president of Iceland, Guðni Th, jóhannesson, reportedly told a group of high school students during a Q&A that he was fundamentally opposed to pineapple on pizza. He added that, if he could, he would ban pineapple as a pizza topping and his off-the-cuff remark generated a flurry of media coverage and inspired lovers and haters of Hawaiian pizza to express their opinions on social media. Panopoulis, long retired from the restaurant business was called upon by media outlets to defend his creation. List of pizza varieties by country Food portal
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Meatball pizza
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Meatball pizza is pizza prepared with meatballs. Meatball pizza has become popular in Upstate New York in contemporary times. Some restaurants offer them as a specialty pizza, several varieties exist, such as Tex Mex and Greek-style lamb sweet and sour. The meatballs on meatball pizzas may be sliced to reduce their size, sliced in half, or broken-up, meatball pizzas may be prepared in Neapolitan or deep-dish style. Some meatball pizzas incorporate meatballs into the crust of the pizza, american pizza restaurant chains that have marketed meatball pizzas include Papa Johns Pizza and Pizza Hut. List of pizza varieties by country Vermillion, Allecia
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Mexican pizza
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A survey from 2004 showed that Norwegians eat the most frozen pizza, followed by Germans. Pizza became a popular fast food in Bangladeshi urban areas, since the introduction of various pizza brands such as Dominos and Pizza Hut in the early to mid-2000s, it has reached almost all classes of urban peoples. Pizza is an emerging fast food in Indian urban areas, American pizza chains Dominos Pizza and Pizza Hut opened their first outlets in India in 1996. Domestic pizza brands include U. S. Pizza, Smokin Joes, branded pizza is available in most cities in India. Indian pizzas are generally spicier and more vegetable-oriented than those in other countries, for instance, oregano spice packs are included with a typical pizza order in India instead of Parmesan cheese. In addition to spicier and more vegetable-oriented ingredients, Indian pizza also utilized unique toppings, for example, a pizza topping unique to India would be pickled ginger. Pizza outlets serve pizzas with several Indian-style toppings, such as tandoori chicken, more conventional pizzas are also eaten. Pizzas available in India range from localized basic variants, available in bakeries, to gourmet pizzas with exotic. American pizza chains entered Japan in the 1970s, the largest Japanese pizza chain is Pizza-La. Local types of pizza are popular, with many using mayonnaise sauces, side orders also often include items such as french fries, fried chicken, baked pasta, as well as vegetable soups, green salads, desserts, and soda or Japanese tea. There is also a tradition of using Tabasco sauce on cooked pizzas. Pizza toppings in Japan also differ from that found in the United States, one of the unique pizza toppings found in Japan is squid. Seafood may be found on pizza everywhere, but having squid as the ingredient is unique to Japan. Local crust variants also exist, for instance mochi pizza, Traditional pizza served in Italian-style restaurants are also popular, and the most popular pizza chain promoting Italian style artisanal pizza is Salvatore Cuomo. The Italian association Associazione Verace Pizza Napoletana also has an independent branch in Japan, Pizza is a popular snack food in South Korea, especially among younger people. Korean-style pizza tends to be complicated, and often has nontraditional toppings such as corn, potato wedges, sweet potato, shrimp, Traditional Italian-style thin-crust pizza is served in the many Italian restaurants in Seoul and other major cities. North Koreas first pizzeria opened in its capital Pyongyang in 2009, Pizza restaurants in Malaysia include Dominos, Pizza Hut, Papa Johns, Jom Pizza, and Sure Pizza. Pizza is becoming popular as a fast food in the urban areas of Nepal, particularly in the capital city
21.
New Haven-style pizza
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New Haven-style pizza, locally known as apizza, is a style of Neapolitan pizza common in and around New Haven, Connecticut. It originated at the Frank Pepe Pizzeria Napoletana and is now served in many other restaurants in the area, most notably Sallys Apizza. This geographically limited pizza style has been referenced by national critics. In a New Haven-style pizzeria, a pizza is crust, oregano. Mozzarella is considered to be a topping, a customer who wants it must ask for it, Pepe invented the white clam pie. Pepes restaurant used to serve littleneck clams on the shell at the bar which he eventually decided to put on the pizza. The white clam pie is crust, olive oil, oregano, grated cheese, chopped garlic, what makes New Haven style pizza distinct is its thin, oblong crust, characteristic charring, chewy texture, and limited use of melting cheeses. It tends to be drier and thinner than, but closely related to, both styles in turn are close descendants of the original Neapolitan style. New Haven-style pizza is baked in a coal-fired oven at extremely hot temperatures in excess of 650 °F and is sold whole rather than by the slice. Although most commonly available in the New Haven area, New Haven-style pizza has begun to spread to parts of Connecticut. It has been available in the Italian-American areas of Bridgeport, Frank Pepe Pizzeria Napoletana Modern Apizza Sallys Apizza Pizza in the United States Food portal Shelton, Jim. You say Sallys, I say Pepes
22.
New York-style pizza
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New York-style pizza is a style of pizza characterized by large hand-tossed thin-crust pies, often sold in wide slices to go. It has a crust which is crisp along its edge yet soft and pliable enough beneath its toppings to be folded in half to eat. This style evolved in the U. S. from a type that originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. This style of pizza is similar to the original Italian version, regional variations exist throughout the Northeast and elsewhere in the U. S. The first pizzeria in the United States of America was founded by Gennaro Lombardi in New York Citys Little Italy in 1905, an immigrant pizzaiolo from Naples, he opened a grocery store in 1897, eight years later, it was licensed to sell pizza by New York State. An employee, Antonio Totonno Pero, began making pizza, which sold for five cents a pie. Many people, however, could not afford a whole pie and instead would offer what they could in return for a corresponding sized slice, in 1924, Totonno left Lombardis to open his own pizzeria on Coney Island, called Totonnos. The original pizzerias in New York used coal brick ovens and baked their pizza with the cheese on the bottom, by 2010, over 400 pizza restaurants existed in New York City, with hundreds more of varied cuisine also offering the dish. Pies are typically around 18 inches in diameter, and commonly cut into 8 slices and these large wide slices are often eaten as fast food or a street snack while folded in half from the crust, as their flexibility sometimes makes them unwieldy to eat flat. Folding the slice also allows it to be eaten with one hand, New York-style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. Minerals present in New York Citys tap water supply are also credited with giving the dough in metro area pies their characteristic flavor, some out-of-state pizza makers even transport the water cross-country for the sake of authenticity. Typical condiments include dried oregano, dried basil, grated Parmesan cheese, garlic powder, New York-style pizza is most prevalent in New York, New Jersey, and Connecticut, but can be found throughout the Northeastern region and beyond. A detailed recipe for the production of authentic New York-style pizza by Jeff Varasano Top 10 Pizzas in New York-2006 Serious Eats
23.
Pan pizza
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Pizza is a yeasted flatbread generally topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats, vegetables, the term was first recorded in the 10th century, in a Latin manuscript from Gaeta in Central Italy. The modern pizza was invented in Naples, Italy, and the dish and its variants have become popular. In 2009, upon Italys request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish, the Associazione Verace Pizza Napoletana is a non-profit organization founded in 1984 with headquarters in Naples. It promotes and protects the true Neapolitan pizza, Pizza is sold fresh or frozen, either whole or in portions, and is a common fast food item in Europe and North America. Various types of ovens are used to them and many varieties exist. Several similar dishes are prepared from ingredients used in pizza preparation, such as calzone. Suggested etymologies include, Byzantine Greek and Late Latin pitta > pizza, modern Greek pitta bread and the Apulia and Calabrian pitta, a round flat bread baked in the oven at high temperature sometimes with toppings. The word pitta can in turn be traced to either Ancient Greek πικτή, fermented pastry, the Lombardic word bizzo or pizzo meaning mouthful, which was brought to Italy in the middle of the 6th century AD by the invading Lombards. Foods similar to pizza have been made since the neolithic age, Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history. An early reference to a pizza-like food occurs in the Aeneid, in Book VII, Aeneas and his men are served a meal that includes round cakes topped with cooked vegetables. When they eat the bread, they realize that these are the tables prophesied by Celaeno, modern pizza evolved from similar flatbread dishes in Naples, Italy in the 18th or early 19th century. Prior to that time, flatbread was often topped with ingredients such as garlic, salt, lard, cheese and it is uncertain when tomatoes were first added and there are many conflicting claims. Until about 1830, pizza was sold from open-air stands and out of pizza bakeries, of the three different pizzas he created, the Queen strongly preferred a pizza swathed in the colors of the Italian flag, red, green, and white. Supposedly, this kind of pizza was named after the Queen. Pizza was brought to the United States with Italian immigrants in the nineteenth century. The countrys first pizzeria, Lombardis, opened in 1905, following World War II, veterans returning from the Italian Campaign after being introduced to Italys native cuisine proved a ready market for pizza in particular. Since then pizza consumption has exploded in the U. S, Pizza chains such as Dominos, Pizza Hut, and Papa Johns, pizzas from take and bake pizzerias, and chilled or frozen pizzas from supermarkets make pizza readily available nationwide
24.
Pizza al taglio
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This type of pizza was invented in Rome, Italy, and is common throughout Italy. Many variations and styles of pizza al taglio exist, and the dish is available in areas of the world in addition to Italy. In the most traditional Italian pizza al taglio parlours or outlets, such as pizzerie and bakeries, in todays establishments, electric ovens are also often used. The concept is similar to fast food, the main emphasis may not be upon the visual aspect of the pizza. Rather, the taste of the product and convenience of the process may be a priority, the rectangular pizza shape makes it easier to cut and divide the pizza to the buyers desire, which is often distinguished by weight. The simplest varieties include pizza Margherita, pizza bianca, and pizza rossa, pizza al taglio was invented in Rome, Italy. Its a popular food in Italy, Argentina and Malta. The dish is eaten as a takeaway dish that is eaten outside of restaurants where it is served. It has started to catch on in other countries with differences in the styles of crusts. Sicilian pizza Neapolitan pizza Italian tomato pie Food portal
25.
Pizza cake
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A pizza cake is a multiple-layer pizza baked in a pot or cake pan. Recipes were posted online as early as April 2014, though they did not become viral until the Pillsbury Company posted an example in September 2014, reviews have been mixed, with praise aimed at its taste and criticism leveled at its complexity and unhealthiness. In April 2014, the Canadian-based chain Boston Pizza included the pizza cake as part of its Pizza Game Changers promotion, which featured numerous outlandish pizza-related products. The recipe quickly became the promotions most popular, receiving 15,000 votes by 21 April – more than five times as much as its nearest competitor and it held this position until the promotion closed. The company advertised the concoction as great for birthdays, bar mitzvahs, weddings, in September 2014, a recipe for pizza cake by Shawn Syphus was posted by the Pillsbury Company. It soon circulated widely on the internet, becoming viral, the company was sometimes attributed with originating the recipe. The So Good Blog recipe calls for regular pizza dough, rolled into a layer 1⁄5 inch thick and these rounds are cooked in a preheated oven for 15 minutes, then allowed to cool. Meanwhile, baking powder is sprinkled into a pot, the sides of which are lined with a 1⁄5-inch thick layer of dough. When this is complete and the rounds are cooled, a round is placed at the bottom, then covered in pizza ingredients, after excess dough is trimmed off and the edges are tucked in, the pizza cake is baked for 45 minutes. The Pillsbury recipe which went viral in September 2014 had a similar, though smaller, the recipe recommended a pan with tall sides, and called for three layers of dough and a total of 28–33 minutes of cooking time. The Daily Mirror gave a total of 5,000 calories for a six-layer Boston Pizza pizza cake, the Daily Mail, reviewing the Pillsbury recipe, estimated that each pizza cake had 3,818 calories, or 636 per slice of the layered pie. Peter Sagal of NPR found the recipe was more complicated than it appeared, writing Its not exactly x, and he concluded that the recipe was fun to make, and the obscene amount of cheese being eaten makes one forget issues with the crust. April Blake, writing in the Cleveland Free Times, had a negative view of the recipe. She considered it difficult to prepare, lacking crispiness in the crust, chicago-style stuffed pizza Bacon cake Media related to Pizza cake at Wikimedia Commons Media related to Chinese pizza cake at Wikimedia Commons
26.
Pizza capricciosa
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Pizza capricciosa is a style of pizza in Italian cuisine prepared with mozzarella cheese, Italian baked ham, mushroom, artichoke and tomato. Types of edible mushrooms used may include cremini, white mushrooms, some versions may also use prosciutto, marinated artichoke hearts, olive oil, olives, basil leaves and egg. Some versions may be prepared using a thin crust, list of pizza varieties by country Food portal Italy portal Pedrotti, Walter
27.
Pizza pugliese
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Pizza pugliese is a style of pizza in Italian cuisine prepared with tomato, onion, and mozzarella. Its named after the Puglia region, variations exist, in which different cheeses and ingredients may be added. Some versions may also use oregano, olives and capers as ingredients, some versions may use pecorino cheese. List of pizza varieties by country List of tomato dishes Food portal Italy portal
28.
Quad City-style pizza
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Quad City-style pizza is a unique pizza style that originates from the Quad Cities region of Iowa and Illinois in the United States. The crust has a nutty taste, the sauce is spicy, the toppings are under the cheese. Quad City-style pizza dough contains a spice jam, which is heavy on malt, the pizzas are hand-tossed to be stretched into an even quarter-inch thin crust with a slight lip ringing the edge. The sauce contains red chili flakes and ground cayenne, and the smooth, thin tomato spread is more spicy than sweet. The sausage is typically a thick blanket of lean, fennel-flecked Italian sausage sometimes ground twice, the pizzas are cooked using a special gas oven with an average cooking time of about 12 minutes. The pizza is cut into strips, as opposed to being cut in slices, an average 16-inch pizza has about 14 strips, and a 10-inch pizza has about 10 strips. The dish originates in the Quad Cities region of the United States, purveyors as of April 2015 include, The dish has been prepared in other areas of the United States, including Mesa, Arizona and Chicago. In 2016, a group of Quad City residents reviewed and compared two popular brands of Quad City-style pizza, Harris and Wise Guys. The review used a numerical rubric to take account the key aspects of the style including the nutty crust, spiced sauce. Harris Pizza scored an 81/92 while Wise Guys scored a 75/92, roots Brings Quad City Pizza to Ukrainian Village
29.
Seafood pizza
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Seafood pizza is pizza prepared with seafood as a primary ingredient. Many types of ingredients in fresh, frozen or canned forms may be used on seafood pizza. Some retail pizza chains, as well as restaurants, offer seafood pizzas to consumers. Various seafood can be used to prepare the dish, such as fish, shellfish, clams, scallops, mussels, shrimp, squid, lobster and scungilli, imitation seafood may also be used. Fresh or frozen seafood may be used, and some versions use canned seafood, frutti di Mare is an Italian type of pizza that may be served with scampi, mussels or squid. It typically lacks cheese, with the seafood being served atop a tomato sauce, a variety of seafood pizza is pizza pescatore, which is prepared with mussels and squid. Dominos Pizza offers a seafood pizza in Vietnam, which was the companys best-selling product in Vietnam, Pizza Hut has offered a seafood pizza in Malaysia and India called Seafood symphony. The Indian Pizza Hut version was prepared with fresh seafood from the waters of Kochi, barleycorn Pizza in Owego, New York developed a specialty seafood pizza prepared with garlic, crab legs, shrimp and scallops. Benedettis Pizza in Manzanillo, Mexico specializes in pizza, including those prepared with anchovy. Ciros Restaurant & Lounge in Mahopac, New York developed a seafood pizza prepared with clams, shrimp, mussels, frank Pepe Pizzeria Napoletana in New Haven, Connecticut is well known for its white clam pizza, featuring fresh littleneck clams. Ko Olinas Pizza Corner restaurant in Kapolei, Hawaii developed a pizza called Original Hawaiian Poke Pizza, which uses poke, the poke is placed atop the pizza after the pizza has been cooked. Another dish the restaurant serves is a pizza that includes lobster cream sauce in its preparation. The pizza includes lobster, caviar, tiger prawns and smoked salmon, each slice is worth C$45, because it is divided into 10 slices. It has to be pre-ordered one day in advance, the title for worlds most expensive pizza was previously held by a C$178 pizza prepared with white truffle by Gordon Ramsay. As of September 2014, Guinness World Records still lists the Gordon Ramsay pizza on their website, however, these are not officially recognized by Guinness World Records. List of pizza varieties by country List of seafood dishes Ann Evans, Seafood pizza ideas from Chef Wanted with Anne Burrell
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Sicilian pizza
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Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. In the United States, the phrase Sicilian pizza is often synonymous with thick-crust or deep-dish pizza derived from the Sicilian sfincione. It is believed that Sicilian pizza, also known as sfincione or focaccia with toppings, was popular on the portion of the island as far back as the 1860s. Pizza was a dish in western Sicily by the mid-19th century. The version with tomatoes was not available prior to the 17th century and it eventually reached America in a slightly altered form, with thicker crust and a rectangular shape. Traditional Sicilian pizza is often thick crusted and rectangular, but also round and it is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese, the sfincione is a very common variety of pizza that originated in the province of Palermo. Unlike the more familiar Neapolitan pizza, it is rectangular, with more dough, sauce. An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese, the sauce is sometimes placed on top of the toppings to prevent it from soaking into the thick dough. In the province of Siracusa, especially in Solarino and Sortino, in both cases a second layer of dough brushed with eggs covers everything. Also in the region of Catania, in Zafferana Etnea and in Viagrande a typical pizza siciliana is a fried calzone stuffed with cheese, in the province of Messina, the traditional piduni is a kind of calzone stuffed with endive, toma cheese, tomato and anchovies. There is also the focaccia alla messinese, prepared with tomato sauce, toma cheese, in the United States, a Sicilian pizza is typically a square pizza with dough over an inch thick, a crunchy base, and an airy interior. It is derived from the sfinciuni and was introduced in the United States by the first Italian immigrants, sicilian-style pizza is popular in Italian-American enclaves throughout Massachusetts, Rhode Island, Michigan, Oregon, Connecticut, New York, and New Jersey. It bears similarity to the dish Italian tomato pie, Neapolitan pizza List of Sicilian dishes List of pizza varieties by country
31.
St. Louis-style pizza
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St. Louis-style pizza is a distinct type of pizza popular in the Midwestern American city of St. Louis, Missouri and surrounding areas. The thin, cracker-like round crust is made without yeast, as opposed to a deep dish Chicago-style pizza or the thin and this may be done as the square shape can support the toppings better than wedge slices. Some local restaurants make their pizzas rectangular rather than round, St. Louis pizza is cut into squares and is referred to as party or tavern cut. According to local legend, Ed Imo was a tile layer, St. Louis-style pizza often, but not always, includes a white processed cheese known as Provel. Provel is a trademark for three cheeses fused to one, used instead of the mozzarella or provolone common to other styles of pizza. Provel cheese was developed by the St. Louis firm Costa Grocery in the 1950s and is made in Wisconsin primarily for the St. Louis market. The cheese is not widely available outside the St. Louis area but can be made by combining Swiss, sharp cheddar, the sauce is often seasoned with more oregano than other pizza types. Despite its thin crust, St. Louis-style pizza can be layered deeply with many different toppings because of the sturdiness of the cracker-like crust. Some of the sauces have a sweetness to them, which is due to the influence of Sicilian immigrants upon Italian foods in St. Louis
32.
Deep-fried pizza
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Deep-fried pizza is a dish consisting of a pizza that instead of being baked in an oven is deep-fried, resulting in a different flavor and nutritional profile. This technique is known in both Scotland and Italy, but there are differences between the Scottish and Italian variants, which likely developed independently. The Italian dish of pizza fritta originates in Napoli, and is made by frying a disk of pizza dough before applying toppings. Alternatively, the fillings may be enclosed in a pocket of dough like a calzone, which is then fried, frying allows one to prepare a pizza without a pizza oven, for example from a street food cart where an oven is impractical. Deep-fried pizza is available in chip shops in Scotland. The basis is a fresh or frozen oven-ready pizza consisting of a thick parbaked base with toppings already applied. This is then fried until crisp, the dish can be served as a pizza supper or single, in whole and half pizza portions. The dish may be served with salt and vinegar, or with salt and sauce in Edinburgh, often the chips will be poured onto one side of the pizza, and the pizza then closed around them. Deep-fried Mars bar Frybread Lángos List of deep fried foods Food portal For Scotland, deep fried pizza is the taste of home Media related to Deep-fried pizza at Wikimedia Commons
33.
Pizza cutter
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A pizza cutter is a utensil that is used to cut pizzas. There are two types of pizza cutters. The most common uses a wheel that rotates in a circle while a person moves the cutter in a direction that they would like to cut the pizza, the other type is a large curved knife called a mezzaluna, which is rocked back and forth to cut the pizza. These two types of pizza cutters come in different sizes. Many people might use the wheel pizza cutter for other things, some types of mezzalunas are often used to mince herbs or chop vegetables
34.
Baking stone
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A baking stone is a portable cooking surface used in baking. They may be made of ceramic, stone, or more recently, food is put on the baking stone, which is then placed in the oven, though sometimes the stone is heated first. Baking stones are used much like cookie sheets, but may absorb additional moisture for crispier food. Due to the mass of baking stones and the materials property as a poor heat conductor. Baking stones are a variation on hot stone cooking which is one of the oldest cooking techniques known, baking stones may be purchased as unglazed ceramic tiles, unglazed fired clay tiles and quarried tiles, very cheaply from tile shops and hardware stores. Because of the possibility of rapid change, baking stones should not be left in an oven while it is in self cleaning mode. Some cooks recommend sprinkling corn meal, semolina, bread crumbs or rice flour on the stone to prevent the crust from sticking. Because it is porous, a stone will absorb any fluid which it comes into contact with. They should be cleaned with a dry brush and then plain water, when designed for cooking pizzas, a baking stone is often referred to as a pizza stone. Using a pizza stone more or less mimicks the effects of cooking a pizza in a masonry oven, the porous nature of the stone used also helps absorb moisture, resulting in a crispy crust. Small pizza stones can be purchased to fit in any conventional cooking oven or an enclosed barbecue-style grill, high-end ovens sometimes offer optional pizza stones that are specifically designed for each oven model and may include a specialized heating element. In addition to methods, a Pizza stone can also be made out of metal
35.
Peel (tool)
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A peel is a shovel-like tool used by bakers to slide loaves of bread, pizzas, pastries, and other baked goods into and out of an oven. It is usually made of wood, with a flat carrying surface for holding the baked good, alternatively, the carrying surface may be made of sheet metal, which is attached to a wooden handle. Wood has the advantage that it not become hot enough to burn the users hands the way metal can. The word presumably derives from the French pelle, which both a peel and a shovel. A peels intended functions are to, Transfer delicate breads, pastries, allow food to be placed further back in an oven than could normally be reached by the baker. Keep the bakers hands out of the hottest part of an oven, prior to use, peels are often sprinkled with flour, cornmeal, or milled wheat bran, to allow baked goods to easily slide onto and off them. There are peels of many sizes, with the length of the handle suited to the depth of the oven, the term is also sometimes used for the blade of an oar. All three meanings derive ultimately from the Latin pala, a spade, dough scraper, a small, handheld, raw-dough working tool Washing paddle, a short handled, wooden washing tool Food portal
36.
Masonry oven
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A masonry oven, colloquially known as a brick oven or stone oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, clay, or cob. Though traditionally wood-fired, coal-fired ovens were common in the 19th century, modern masonry ovens are closely associated with artisanal bread and pizza, but in the past they were used for any cooking task involving baking. The precursor to most modern masonry oven designs is the earth oven, masonry ovens are used in the Persian Gulf region for the preparation of the traditional khubz bread. In India, tandoors are traditional clay ovens, although these days modern electrically fired tandoors are available, the open-topped tandoor is a transitional design between the earth oven and the Roman-plan masonry oven. The traditional direct-fired masonry design is called a Roman or black oven. It is known as a black oven because the smoke from the used as fuel sometimes collects as soot on the roof of the oven. Such ovens were in use throughout medieval Europe and were often built to serve entire communities. Such ovens became popular in the Americas during the era and are still in wide use in artisanal bakeries and pizzerias, as well as some restaurants featuring pizzas. Descendants include the beehive ovens of the colonial United States and the Quebec ovens based on the designs of the ovens of France. In the precolumbian Americas, similar ovens were made of clay or adobe and are sometimes referred to by the Spanish term horno. Masonry ovens are built with fire-resistant materials like firebrick or clay. Generally, a properly-built Roman-plan oven is roughly egg-shaped, with the ceiling of the oven constructed as an arch over the baking surface. The front entrance is ideally approximately 63%±5% the height of the top of the ceiling, too high and heat is lost, too low. The white oven is a more complex design that pipes heat in from an external firebox without routing the smoke from the fire through the oven. A compromise design known as the gueulard in France combines aspects of internal and external-fired models. Modern-designed masonry ovens sometimes bear little resemblance to their forebears, sometimes having only a concrete deck inside a conventional oven exterior. Such devices are used in commercial settings, though tabletop models are available. Wood-burning masonry ovens are mandated for production of true Neapolitan pizza and it is possible to get some of the benefits of a masonry oven without constructing a full oven
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Mezzaluna
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A mezzaluna is a knife consisting of a single or double curved blade with a handle on each end. It is often used for chopping cheese, or, as a common alternative. Very large single blade versions are used for pizza. Common uses in Italy include preparation of a soffritto or a pesto, Mezzaluna means half moon in Italian, after the curved shape of the blade, and is the most common name used in the UK. Other names used include herb chopper or hachoir, which is its French name, mezzalunas may be found sold with a cutting board that has a shallow indentation in it, marketed as a herb chopper. It is also the name of a restaurant chain, both Ron Goldman and his friend, Michael Nigg, worked as waiters at Mezzaluna Trattoria, located at 11750 San Vicente Boulevard in the Brentwood neighborhood of Los Angeles. Nicole Brown Simpson was a frequent diner there
Cookbook: Neapolitan pizza 
Media: Neapolitan pizza.jpg)