Pizza.docx

Pizza.docx

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Pizza

Pizza（pronounced/ˈpiːtsə/ （

listen）or/ˈpiːdzə/;Italian:

 [ˈpit.tsa]）isanoven-baked,flat,discshapedbreadusuallytoppedwithtomatosauceandmozzarellaandthenaselectionofmeats,salamis,seafood,cheeses,vegetablesandherbsdependingontasteandculture.

OriginatinginNeapolitancuisine,thedishhasbecomepopularinmanydifferentpartsoftheworld.Ashoporrestaurantthatprimarilymakesandsellspizzasiscalleda"pizzeria".Thephrases"pizzaparlor","pizzaplace"and"pizzashop"areusedintheUnitedStates.Thetermpizzapieisdialectal,andpieisusedforsimplicityinsomecontexts,suchasamongpizzeriastaff.

Contents

[hide]

∙1History

∙2Baseandbakingmethods

o2.1Pizzatypes

∙3Non-Italiantypesofpizza

o3.1PizzainAustralia

o3.2PizzainBrazil

o3.3PizzainIndia

o3.4PizzainIsrael

o3.5PizzainKorea

o3.6PizzainPakistan

o3.7UnitedStatesstylesandspecialties

o3.8Frozenandready-to-bakepizzas

∙4Similardishes

∙5ItalianandEuropeanlaw

∙6Healthissues

∙7Records

∙8Seealso

∙9References

History

Mainarticle:

Historyofpizza

TheAncientGreekscoveredtheirbreadwithoils,herbs,andcheese.TheRomansdevelopedplacenta,asheetofflourtoppedwithcheeseandhoneyandflavoredwithbayleaves.ModernpizzaoriginatedinItalyastheNeapolitanpiewithtomato.In1889cheesewasadded.[1]

KingFerdinandI（1751–1825）issaidtohavedisguisedhimselfasacommonerand,inclandestinefashion,visitedapoorneighborhoodinNaples.Onestoryhasitthathewantedtosinkhisteethintoafoodthatthequeenhadbannedfromtheroyalcourt—pizza.[2]

Baseandbakingmethods

Pizzasinatraditionalwood-firedbrickoven

Thebottombaseofthepizza,calledthe"crust",mayvarywidelyaccordingtostyle—thinasinhand-tossedpizzaorRomanpizza,orthickasinpanpizzaorChicago-stylepizza.Itistraditionallyplain,butmayalsobeseasonedwithbutter,garlic,orherbs,orstuffedwithcheese.

Inrestaurants,pizzacanbebakedinanovenwithstonebricksabovetheheatsource,anelectricdeckoven,aconveyorbeltovenor,inthecaseofmoreexpensiverestaurants,awood-orcoal-firedbrickoven.

Ondeckovens,thepizzacanbeslidintotheovenonalongpaddlecalledapeelandbakeddirectlyonthehotbricksorbakedonascreen（aroundmetalgrate,typicallyaluminum）.

Whenmakingpizzaathome,itcanbebakedonapizzastoneinaregularoventoreproducetheeffectofabrickoven.Anotheroptionisgrilledpizza,inwhichthecrustisbakeddirectlyonabarbecuegrill.Greekpizza,likeChicago-stylepizza,isbakedinapanratherthandirectlyonthebricksofthepizzaoven.

Pizzatypes

AuthenticNeapolitanpizzamargherita,thebaseformostkindsofpizza

PizzaaltaglioinRome

Neapolitanpizza（pizzanapoletana）:

AuthenticNeapolitanpizzasaremadewithlocalingredientslikeSanMarzanotomatoes,whichgrowonthevolcanicplainstothesouthofMountVesuvius,andMozzarelladiBufalaCampana,madewiththemilkfromwaterbuffaloraisedinthemarshlandsofCampaniaandLazioinasemi-wildstate（thismozzarellaisprotectedwithitsownEuropeanprotecteddesignationoforigin）.[3]AccordingtotherulesproposedbytheAssociazioneVeracePizzaNapoletana,thegenuineNeapolitanpizzadoughconsistsofItalianwheatflour（type0or00,oramixtureofboth）,naturalNeapolitanyeastorbrewer'syeast,saltandwater.Forproperresults,strongflourwithhighproteincontent（asusedforbread-makingratherthancakes）mustbeused.Thedoughmustbekneadedbyhandorwithalow-speedmixer.Aftertherisingprocess,thedoughmustbeformedbyhandwithoutthehelpofarollingpinorothermachine,andmaybenomorethan3 mm（⅛ in）thick.Thepizzamustbebakedfor60–90secondsina485 °C（905 °F）stoneovenwithanoak-woodfire.[4]Whencooked,itshouldbecrispy,tenderandfragrant.Therearethreeofficialvariants:

pizzamarinara,whichismadewithtomato,garlic,oreganoandextravirginoliveoil（althoughmostNeapolitanpizzeriasalsoaddbasiltothemarinara）,pizzaMargherita,madewithtomato,slicedmozzarella,basilandextra-virginoliveoil,andpizzaMargheritaextramadewithtomato,mozzarellafromCampaniainfillets,basilandextravirginoliveoil.

ThepizzanapoletanaisaTraditionalSpecialityGuaranteed（SpecialitàTradizionaleGarantita,STG）productinItaly.[5][6]

Laziostyle:

PizzainLazio（Rome）,aswellasinmanyotherpartsofItaly,isavailableintwodifferentstyles:

（1）Take-awayshopssellpizzarusticaorpizzaaltaglio.Thispizzaiscookedinlong,rectangularbakingpansandrelativelythick（1–2 cm）.ThecrustissimilartothatofanEnglishmuffin,andthepizzaisoftencookedinanelectricoven.Itisusuallycutwithscissorsoraknifeandsoldbyweight.

（2）Inpizzarestaurants（pizzerias）,pizzaisservedinadishinitstraditionalroundshape.Ithasathin,crispbasequitedifferentfromthethickerandsofterNeapolitanstylebase.Itisusuallycookedinawood-firedoven,givingthepizzaitsuniqueflavorandtexture.InRome,apizzanapoletanaistoppedwithtomato,mozzarella,anchoviesandoil（thus,whatinNaplesiscalledpizzaromana,inRomeiscalledpizzanapoletana）.

TypesofLazio-stylepizzainclude:

∙Pizzaromana（inNaples）:

tomato,mozzarella,anchovies,oregano,oil;

∙Pizzaviennese:

tomato,mozzarella,Germansausage,oregano,oil;

∙Pizzacapricciosa（"capriciouspizza"）:

mozzarella,tomato,mushrooms,artichokes,cookedham,olives,oil（inRome,prosciuttorawhamisusedandhalfahard-boiledeggisadded）;

∙Pizzaquattrostagioni（"fourseasonspizza"）:

sameingredientsforthecapricciosa,butingredientsnotmixed;

∙Pizzaquattroformaggi（"fourcheesepizza"）:

tomatoes,mozzarella,stracchino,fontina,gorgonzola（sometimesricottacanbeswappedforoneofthelastthree）;

∙Sicilian-stylepizzahasitstoppingsbakeddirectlyintothecrust.Anauthenticrecipeusesneithercheesenoranchovies.（"Sicilian"pizzaintheUnitedStatesistypicallyadifferentvarietyofproduct,madewithathickcrustcharacterizedbyarectangularshapeandtoppedwithtomatosauce,cheeseandoptionaltoppings.PizzaHut's"SicilianPizza",introducedin1994,isnotanauthenticexampleofthestyleasonlygarlic,basil,andoreganoaremixedintothecrust）;

∙Whitepizza（pizzabianca）omitsthetomatosauce,oftensubstitutingpestoordairyproductssuchassourcream.Mostcommonly,especiallyontheEastcoastoftheUnitedStates,thetoppingsconsistonlyofmozzarellaandricottacheesedrizzledwitholiveoilandspiceslikefreshbasilandgarlic.InRome,thetermpizzabiancareferstoatypeofbreadtoppedwitholiveoil,saltand,occasionally,rosemarysprigs.ItisalsoaRomanstyletobottomthewhitepizzawithfigs,theresultbeingknownaspizzaefichi（pizzawithfigs）;

∙Ripienoorcalzoneisaturnover-stylepizzafilledwithseveralingredients,suchasricotta,salamiandmozzarella,andfoldedovertoformahalfcirclebeforebeingbaked.InItaliancalzoneliterallymeans"largesock",whilethewordripienoactuallymeansjust"filling"anddoesnotbyitselfimplyaformofpizza.

Non-Italiantypesofpizza

Inthe20thcenturypizzahasbecomeaninternationalfoodwithwidelyvaryingtoppings.Thesepizzasconsistofthesamebasicdesignbutincludeanexceptionallydiversechoiceofingredients.

PizzainAustralia

TheusualItalianvarietiesareavailable,butthereisalsotheAustralian,oraustraliana,whichhastheusualtomatosaucebaseandmozzarellacheesewithbaconandegg（seenasquintessentiallyAustralianbreakfastfare）.Prawnsarealsosometimesusedonthisstyleofpizza.

Inthe1980sAustralianpizzashopsandrestaurantsbegansellinggourmetpizzas,pizzaswithupmarketingredientssuchassalmon,dill,bocconcini,tigerprawns,andsuchunconventionaltoppingsaskangaroo,emuandcrocodile.Wood-firedpizzas,cookedinaceramicovenheatedbywoodfuel,arealsopopular.

PizzainBrazil

PizzawasbroughtbyItalianimmigrantstothatcountry.SãoPaulo,callingitself"ThePizzaCapitaloftheWorld",has6000pizzaestablishmentsand1.4millionpizzasareconsumeddaily.[7]ItissaidthatthefirstBrazilianpizzaswerebakedintheBrásdistrictofSãoPaulointheearlypartofthe20thcentury.Untilthe1950s,theywereonlyfoundintheItaliancommunities.Sincethen,pizzabecameincreasinglypopularamongtherestofthepopulation.ThemosttraditionalpizzeriasarestillfoundintheItalianneighborhoods,suchasBexigaandBelaVista.BothNapolitan（thickcrust）andRoman（thincrust）varietiesarecurrentlybeingappreciatedinBrazil,saltedversionswithtomatojuiceandmozzarelaasabaseandtheotheringredientsdefiningtheflavor,orthesweetones,likebanana,chocolateorpineappletoppingsbeingofferedattheendofmeallikeadessert.Thereisa"PizzaDay"（July10）inSãoPaulo,thatmarksthefinaldayofanannualcompetitionamong"pizzaiolos".SucheventhelpsleverupevenmorethepizzamarketinSãoPauloandtherestofBrazil.

PizzainIndia

PizzaisanemergingfastfoodinIndianurbanareas.WiththearrivalofbrandedpizzasuchasDomino'sandPizzaHutinearlytomid1990s,ithasreachedalmostallmajorcitiesinIndiaby2010[1].

PizzaoutletsservepizzaswithseveralIndiabasedtoppingslikeTandooriChickenandPaneer.Indianpizzasaregenerallymademorespicy,comparedtotheirwesterncounterparts,tosuitIndiantaste.[citationneeded]AlongwithIndianvariations,moreconventionalpizzasarealsoeaten.PizzasavailableinIndiarangefromlocalizedbasicvariantsavailabl