Pizza delivery is a service in which a pizzeria or pizza chain delivers a pizza to a customer. An order is made either by telephone or over the internet to the pizza chain, in which the customer can request pizza type and other products alongside the pizza including soft drinks. Pizzas may be delivered in pizza boxes or delivery bags, deliveries are made with either an automobile, motorized scooter, or bicycle. Customers can, depending on the pizza chain, choose to pay online, or in person, with cash, credit card, debit card or cryptocurrency. A delivery fee is charged with what the customer has bought. Ordering pizza for delivery involves contacting a local pizza restaurant or chain by telephone or online. Online ordering is available in many countries, where some pizza chains offer online menus and ordering; the pizza delivery industry has kept pace with technological developments since the 1980s beginning with the rise of the personal computer. Specialized computer software for the pizza delivery business helps determine the most efficient routes for carriers, track exact order and delivery times, manage calls and orders with PoS software, other functions.
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 predetermined period of time. For example, Domino's Pizza had a commercial campaign in the 1980s and early 1990s which guaranteed orders in 30 minutes; the guarantee was for 3 dollars off the order if broken but is misremembered today as "30 minutes or its free". 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 state to the customer an approximate time frame for a delivery, without making any guarantees as to the actual delivery time. According to Domino's, New Year's Eve is the most popular day for its pizza deliveries. Unscheduled events may cause an increase in pizza deliveries. For decades, "free delivery" was a popular slogan for all pizza stores.
In Australia, a portion of the delivery charge is given to the driver as the store is required to reimburse the driver for the use of a personal vehicle. Domino's 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. and in a smaller number of its 5,250 franchisee-owned restaurants. By 2002, a small percentage of stores owned or franchised by U. S. pizza companies Domino's and Papa John's were charging delivery fees of 50 cents to $1.50, some of Little Caesar's franchisees charged delivery fees. In 2005, Papa John's 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.
Employees are obligated to report tips to their employer for income tax purposes, while independent contractors, who may charge a per-delivery fee to a restaurant, are obligated to report tips to the Internal Revenue Service. Bags used to keep pizza hot while being transported are referred to as hotbags or hot bags. Hotbags are thermal bags made of vinyl, nylon, or Cordura, that passively retain heat. Material choice affects cost and condensation. Heated bags supply added heat through insertion of externally heated disks, electrical heating elements, or pellets heated by induction from electrically generated magnetic waves. Innovations in delivery bag designs have allowed without the usage of a fixed box for bike delivery, such as a hard frame, back straps, waterproofing; these systems proved to be more efficient and faster to use. Modern pizza boxes are made of corrugated fiberboard. Corrugated board has a number of advantages for pizza delivery: it is cheap and disposable, it is stiff yet light, it is absorbent thus keeping oil and juice from leaking, the channels of air in the cardboard have excellent insulation properties.
The history of the pizza box began in Naples during the 1800s where bakers put pizzas into metal containers called stufas: round, vented tin or copper containers with shelves that held the pizzas apart from one another. Since the 1940s pizza take-out was done with the pizza sitting on a round cardboard base and covered with a paper bag, it is believed Domino's developed the modern corrugated flat square pizza box in the early 1960s, but they never patented it. Patent designs for pizza boxes date to at least 1968. Innovations since have included various venting configurations; the lid of the box is supported by a disposable plastic tripod on top of the pizza known as a pizza saver. Pizza boxes have a large amount of corrugated fiberboard, individually and in total volume produced each year, but they are not accepted by some municipal recycling programs because the cardboard is soaked with grease, making them unsuitable for some forms of recycling. Boxes may thus be thrown away with household waste into
A baking stone is a portable cooking surface used in baking. It may be made of ceramic, stone or, more salt. Food is put on the stone, placed in an oven, though sometimes the stone is heated first. Baking stones are used much like cookie sheets, but may absorb additional moisture for crispier food. A pizza stone is a baking stone designed for cooking pizza. Due to the thermal mass of baking stones and the material's property as a poor heat conductor, food is less to burn when one uses a baking stone instead of metal or glass bakeware. Baking stones are a variation on hot stone cooking, one of the oldest cooking techniques known; some cooks recommend sprinkling corn meal or flour on the baking stone to prevent the crust from sticking or using parchment paper atop the stone. Baking "stones" may be purchased as unglazed ceramic tiles, unglazed fired clay tiles and quarried tiles, from tile shops and hardware stores. To prevent fracturing of the stone by thermal shock, some bakers place the baking stone in a cold oven and heat it over at least 45 minutes allow it to cool inside the oven after switching it off.
Because of the possibility of rapid temperature change, baking stones should not be left in an oven while it is in self cleaning mode. Baking stones can be cleaned with a dry scouring pad followed by plain hot water; because it is porous, a baking stone will absorb any fluid which it comes into contact with, including detergent. Use of any detergents may taint the stone, imparting the flavor of detergent to foods cooked on the stone; when designed for cooking pizzas, a baking stone is referred to as a pizza stone. Using a pizza stone more or less mimics the effects of cooking a pizza in a masonry oven; the porous nature of the stone is believed to absorb moisture. Small pizza stones can be purchased to fit any conventional cooking oven or an enclosed barbecue-style grill. High-end ovens sometimes offer optional pizza stones that are designed for each oven model and may include a specialized heating element. In addition to traditional methods, a pizza stone can be made out of metal. Stone Ceramic Cast Iron Cordierite Earth oven – underground ovens Masonry oven – colloquially known as a brick oven or stone oven
Seafood pizza is pizza prepared with seafood as a primary ingredient. Many types of seafood ingredients in fresh, frozen or canned forms may be used on seafood pizza; some retail pizza chains, as well as smaller restaurants, offer seafood pizzas to consumers. Various seafood can be used to prepare the dish, such as fish, clams, mussels, squid and scungilli, among others. Imitation seafood may be used. Fresh or frozen seafood may be used, some versions use canned seafood, such as canned tuna. Frutti di Mare is an Italian type of pizza that may be served with mussels or squid, it lacks cheese, with the seafood being served atop a tomato sauce. A variety of seafood pizza is pizza pescatore, prepared with mussels and squid. Domino's Pizza offers a seafood pizza in Vietnam, the company's "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 India. Barleycorn Pizza in Owego, New York developed a specialty seafood pizza prepared with garlic, crab legs and scallops.
Benedetti's Pizza in Manzanillo, Mexico specializes in seafood pizza, including those prepared with anchovy and smoked oysters. Ciro's Restaurant & Lounge in Mahopac, New York developed a seafood pizza prepared with clams, shrimp and scungilli. Frank Pepe Pizzeria Napoletana in New Haven, Connecticut is well known for its white clam pizza, featuring fresh littleneck clams. Ko Olina's Pizza Corner restaurant in Kapolei, Hawaii developed a pizza called "Original Hawaiian Poke Pizza", which uses poke, a raw seafood salad, on pizza; the poke is placed atop the pizza. Another dish the restaurant serves is a seafood pizza that includes lobster cream sauce in its preparation; the world's most expensive pizza listed by Guinness World Records is a 12-inch seafood pizza called the "C6", prepared at Steveston Pizza Co. restaurant in Steveston, British Columbia which costs C$450. The pizza includes lobster, tiger prawns and smoked salmon; each slice is worth C$45. It has to be pre-ordered one day in advance.
The title for world's most expensive pizza was 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. There are several instances of more expensive pizzas, such as the US$4,200 “Pizza Royale 007" at Haggis restaurant in Glasgow, which has caviar, lobster and is topped with 24-carat gold leaf, the US$1,000 caviar pizza made by Nino's Bellissima pizzeria in New York City, New York. However, these are not recognized by Guinness World Records. List of pizza varieties by country List of seafood dishes Ann Evans, Joyce. Acceptability of Seafood Pizza. East Carolina University. "Seafood pizza ideas from Chef Wanted with Anne Burrell". Paula Duffy. 2013
Pizza is a savory dish of Italian origin, consisting of a round, flattened base of leavened wheat-based dough topped with tomatoes and various other ingredients baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas; the term pizza was first recorded in the 10th century in a Latin manuscript from the Southern Italian town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, the dish and its variants have since become popular in many countries, it has become one of the most popular foods in the world and a common fast food item in Europe and North America, available at pizzerias, restaurants offering Mediterranean cuisine, via pizza delivery. Many companies sell ready-baked frozen pizzas to be reheated in an ordinary home oven; the Associazione Verace Pizza Napoletana is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza.
In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish, in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage. The word "pizza" first appeared in a Latin text from the central Italian town of Gaeta still part of the Byzantine Empire, in 997 AD. Suggested etymologies include: Byzantine Greek and Late Latin pitta > pizza, cf. 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", which in Latin became "picta", or Ancient Greek πίσσα, "pitch", or pḗtea, "bran". The Etymological Dictionary of the Italian Language explains it as coming from dialectal pinza "clamp", as in modern Italian pinze "pliers, tongs, forceps", their origin is from Latin pinsere "to pound, stamp". The Lombardic word bizzo or pizzo meaning "mouthful", 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. In the 6th century BC, the Persian soldiers of Achaemenid Empire during the rule King Darius I baked flatbreads with cheese and dates on top of their battle shields and the ancient Greeks supplemented their bread with oils and cheese. An early reference to a pizza-like food occurs in the Aeneid, when Celaeno, queen of the Harpies, foretells that the Trojans would not find peace until they are forced by hunger to eat their tables. 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. Modern pizza evolved from similar flatbread dishes in Naples, Italy, in the 18th or early 19th century. Prior to that time, flatbread was topped with ingredients such as garlic, lard and basil, 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, antecedents to modern pizzerias. A popular contemporary legend holds that the archetypal pizza, pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen preferred a pizza swathed in the colors of the Italian flag — red and white; this kind of pizza was named after the Queen, although research cast doubt on this legend. An official letter of recognition from the Queen's "head of service" remains on display in Esposito's shop, now called the Pizzeria Brandi. Pizza was brought to the United States with Italian immigrants in the late nineteenth century and first appeared in areas where Italian immigrants concentrated; the country's first pizzeria, Lombardi's, opened in 1905. Following World War II, veterans returning from the Italian Campaign, who were introduced to Italy's native cuisine proved a ready market for pizza in particular.
Pizza is prepared fresh, as portion-size slices or pieces. Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid. There are frozen pizzas with self-rising crusts. Another form of uncooked pizza is available from bake pizzerias; this pizza is assembled in the store sold to customers to bake in their own ovens. Some grocery stores sell fresh dough along with sauce and basic ingredients, to complete at home before baking in an oven. Pizza preparation In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood or coal-fired brick oven. On deck ovens, pizza can be slid into the oven on a lo
The pizza box or pizza package is a folding box made of cardboard in which hot pizzas are stored for takeaway. The "pizza box" makes home delivery and takeaway easier; the pizza box has to be resistant, 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. Containers to deliver freshly baked pizzas have existed at least since the 19th century, when Neapolitan pizza bakers put their products in multi-layered metallic containers known as stufe and sent them to the street sellers; the aerated container was made of tin or copper. Disposable packaging started to be developed 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, but these became wet, bent or broke in two.
Other pizza chefs tried to transport them inside paper bags. This solved the problem. However, it was impossible to transport at the same time more pizzas inside one bag. In this way, the pizzas on the top would have ruined the surface of the others; the first patent for a pizza box made of corrugated cardboard was applied in 1963 and it displayed the characteristics of today's pizza packaging: plane blanks, foldability without need of adhesive and ventilation slots. The combination of such slots along with water vapour absorbing materials prevented the humidity build-ups that characterized traditional transport packaging, it is assumed by brand historians that the pizza box was invented by Domino's Pizza if they did not file a patent application. Until 1988, this chain employed a type of packaging whose front side was not directly connected to the lateral sides, but rather the flaps fixed to the lateral sides were folded inward under the lid; this design is known as "Chicago folding". Domino's was the first pizza producer which employed pizza boxes on a large scale and in this way expanded its delivery range beyond the area close to the pizzeria.
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, because this material is cheap and has many useful properties. Both solid fibre board and single wall corrugated board are used; the corrugated cardboard in use is of the E flute size, but thicker B flute cardboard with a flute pitch of 2.2 to 3.0 mm are used. Not only the geometric construction of the cardboard determines the stability of the box, but especially the type of paper and its grammage. For the liner containerboard is used on the inside of the box; this does not only make the box stable, it becomes more resistant against oil as well. To reduce the space needed to store the packaging to a minimum, the pizza boxes are folded just before use out of flat blanks; the required storage space depends much on the different thickness of the material. Pizza boxes made from solid fibre board take up about half the space the boxes with E flute size cardboard need, a quarter of the space of those made of B flute size cardboard.
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 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 and this increases its stability; the traditional way of folding the box is an example of this folding type. Its disadvantage is that the walls of the box rise vertically which makes cutting the pizza in the box with a pizza cutter more difficult; the pizza box is supposed to allow the transport of a baked pizza with the minimum loss in quality possible. This means the box has two tasks to fulfill that are not easy to combine: On the one hand, the box should insulate as well as possible against the cold air outside, the occasional wind and heat radiation, in order to keep the pizza warm. To reduce heat flow the box has to close as as possible to keep the warm air inside. Consumers consider a temperature between 85 °C to be ideal for pizza consumption.
On the other hand, the box should keep the pizza from getting soggy, so that the crust and the covering are crisp on arrival. To ensure this, the condensation caused by the pizza must be absorbed by the box. Pizza boxes made of single wall corrugated board that are not equipped with additional insulation cool the transported pizza down too far after just ten minutes; the oil in the pizza dough can extract some of the essence in the cellulose when in contact with untreated corrugated cardboard. To prevent a change in the taste of the pizza through the material of the pizza box and to stop the cardboard from getting soggy the pizza boxes have a thin coating of aluminium foil on the inside. Another possibility is to lay the pizza on aluminium foil, a mixture of corrugated cardboard and blotting paper, or waxed paper. However, this changes the thermodynamic properties of the pizza box considerably; the pizza crust cannot give up any humidity downwards, meaning the layer beneath does not only impedes fat from trickling down but steam.
In the US, many pizza boxes include a spacer made of heat-resistant plast
Sushi pizza is a Canadian dish that originated from Toronto and a fusion of sushi and pizza served in the Greater Toronto Area, invented by Kaoru Ohsada no than May 2013, Oli teimoso, as a Nami Japanese Seafood Restaurant chef. It uses a crispy yet chewy fried rice patty as the base and is topped with a layer of sliced avocado, a layer of sliced salmon, tuna or crab meat, a drizzle of blended mayonnaise and wasabi powder and is served in wedges. Nori, pickled ginger and roe are sometimes served as toppings or sides. Due to the popularity and wide availability of the dish in Toronto it has become one of the city's signature dishes, along with the peameal bacon sandwich. Peameal bacon sandwich
Pan pizza is a thin or thick pizza baked in a deep dish pan. The bottoms and sides of the crust become crispy in the oil used to coat the pan. Chicago and Detroit-style pizza may be considered a form of pan pizza. Pan pizza refers to the thin to thick style popularized by Pizza Hut in the 1960s. Dan and Frank Carney opened a pizza parlor in Wichita, Kansas which would become Pizza Hut. At first, the brothers focused on a thin crust pizza which included cheese, pepperoni and/or sausage; the pizza parlor added a thicker crust pan pizza. Other pizza companies later included pan pizza. In 1989, Domino's Pizza introduced its deep pan pizza, its introduction followed market research showing that 40% of pizza customers preferred thick crusts. The new product launch cost $25 million, of which $15 million was spent on new sheet metal pans with perforated bottoms