1.
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
2.
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
3.
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
4.
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
5.
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
6.
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
7.
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
8.
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
9.
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
10.
Pizza box
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The pizza box or pizza package is a folding box made of cardboard in which hot pizzas are stored in for takeaway. The pizza box also makes home delivery and takeaway substantially easier, the pizza box has to be highly resistant, cheap, stackable, thermally insulated to regulate humidity and suitable for food transportation. In addition, it provides space for advertising, the pizza packages differ from those of frozen pizzas, which contain the frozen product in heat-sealed plastic foils as is the case with much frozen food. The aerated container was round and made of tin or copper, disposable packaging started to be developed in the United States, after the Second World War. At that time pizza was becoming popular and the first pizza delivery services were created. In the beginning they attempted to deliver pizzas in simple cardboard boxes, similar to those used in cake shops, other pizza chefs tried to put pizzas on plates and transport them inside paper bags. However, it was almost impossible to transport at the time more pizzas inside one bag. In this way, the pizzas on the top would have ruined the surface of the others, the combination of such slots along with water vapour absorbing materials prevented the humidity build-ups that characterized traditional transport packaging. It is assumed that the box was invented by Dominos Pizza. Until 1988 this chain employed a type of packaging whose front side was not directly connected to the lateral sides and this design is also known as Chicago folding. Dominos was the first pizza producer which employed pizza boxes on a large scale, towards the end of the 1960s, the delivery service was further developed thanks to the introduction of heat-insulating bags. Most packaging for the transport of pizzas is made of cardboard, both solid fibre board and single wall corrugated board are used. The corrugated cardboard in use is often of the E flute size, not only the geometric construction of the cardboard determines the stability of the box, but also especially the type of paper and its grammage. For the liner mostly containerboard is used on the inside of the box and this does not only make the box stable, it becomes more resistant against humidity and oil as well. To reduce the space needed to store the packaging to a minimum, the required storage space depends very much on the different thickness of the material. Pizza boxes made from solid fibre board take up half the space the boxes with E flute size cardboard need. Apart from the material itself, the stability of the box is determined by the form it is folded into, the type of pizza box with flaps firmly attached to the side walls that are folded into the front wall has established itself as the standard. In this case, the walls of the box are connected at the edges, the traditional way of folding the box is an example of this folding type
11.
Pizza cheese
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Pizza cheese encompasses several varieties and types of cheeses and dairy products that are designed and manufactured for use specifically on pizza. These include processed and modified cheese such as mozzarella-like processed cheeses, the term can also refer to any type of cheese suitable for use on pizza. The most popular used in the preparation of pizza are mozzarella, provolone, cheddar. Emmental, Romano and ricotta are often used as toppings, some mass-produced pizza cheeses are frozen after manufacturing and shipped frozen. Processed pizza cheese is manufactured to produce optimal qualities in browning, melting, stretchiness and fat, several studies and experiments have analyzed the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins and other changes to create ideal and economical pizza cheeses. The trend of steadily-increasing production and consumption of mozzarella and pizza cheese continued into the first decade of the 21st century in the United States, the International Dictionary of Food and Cooking defines pizza cheese as a soft spun-curd cheese similar to Mozzarella made from cows milk. That is. used particularly for pizzas and contains less water than real Mozzarella. Most are at least 95 percent Mozzarella, with different moisture, cheese for frozen pizzas may be comminuted, in which the cheese is processed into minute granules or fragments. Low-moisture Mozzarella can be formulated specifically for pizza, cheese may be processed into blocks, from which the product can be grated, made into granules or sliced for use on pizza or other foods. Pizza cheese frequently consists of a blend of two or more cheeses, such as low-moisture Mozzarella or Provolone, low-moisture Mozzarella was first manufactured in dairy factories in the Midwestern United States, and was originally called pizza cheese. Compared to standard Mozzarella, low-moisture Mozzarella has a texture, is easier to grate, has better browning and melting characteristics. Globally, Mozzarella is the most popular pizza cheese, however, it has been estimated that in the United States only 30% of all pizza cheese used is actual Mozzarella. Provolone is the second most popular one, Cheddar may be mixed with Mozzarella to preserve chewiness. Grated Parmesan may be added to the top of a pizza, a diverse variety of processed pizza cheeses are produced, including analogue cheese. Other pizza cheeses include Emmental, Romano and Ricotta for calzones or as a topping, several cheeses may be mixed together in its formulation, and each has individual browning and blistering characteristics. Pasteurized and processed cheese dairy products that are designed to melt well and remain chewy are used on many mass-produced pizzas in North America. Each year in the United States,700 million frozen pizzas are sold, analogue pizza cheeses may be formulated for processing with less sophisticated cheese-making equipment than is required for Mozzarella cheese, such as using simple mixing and molding. They tend to have a texture and once melted, may have a slightly stringy quality when pulled or bitten into
Cookbook: Neapolitan pizza 
Media: Neapolitan pizza.jpg)