Pizza (Italy: onions, olives, pineapple, meat, etc.), then baked at a high temperature, traditionally in a wood oven. The person who makes the pizza is called a pizza man.
In Italy, pizza served in formal settings, such as restaurants, is served without slices and eaten with the use of a knife and fork. [2] [3] In common settings, however, it can be cut into pieces to eat while holding it in hand.
The word pizza was first recorded in a Latin manuscript in the 10th century on the Campania border with Gaita in the southern Italian city of Lazio. [4] Modern pizza was found in Naples, and since then the dish and its variants have become popular in many countries. [5] It has become one of the world's most popular meals and a common fast food item in Europe and North America, serving pizzerias (restaurants specializing in pizza), pizza-serving restaurants, and pizza delivery. [5] [6] Most companies sell frozen baked pizzas to reheat in a normal household oven.
The Veras Pizza Napoleon Association (N. [7] In 2009, at the request of Italy, Napoleon Pizza was registered as a guaranteed traditional specialty dish in the European Union, [8] [9] and in 2017 its art was added to the Incomplete list of UNESCO cultural heritage. [10]
Etymology
Pizza with Cheese and Toppings, sliced
The word "pizza" comes first from the central Italian city of Gita in Latin text, then part of the Byzantine Empire in 997 AD. The text establishes that the Gita Duodezim pizza ("twelve pizzas") every Christmas day and the tenant who gives another twelve every Easter Sunday is property of the property. [4] [11]
Etymologies indicated:
Byzantine Greek and Late Latin Pitta> Pizza, cf. Modern Greek quail bread and Puglia and Calabrian pita (then Byzantine Italian), [12] a round flatbread baked in the oven, sometimes with toppings at high temperatures. The word pitta can be found in ancient Greek πικτή (picte), "fermented pastry", in Latin "picta" or in ancient Greek becameα (pizza, Attic πίττα, quail), "brea", [13]. [14] or πήτεα (petia), "bran ka" (πητίτης ptítēs, "bran bread ka"). [fifteen]
Like the modern Italian pin "pliers, pins, pliers, forceps", the Etymological Dictionary of the Italian language describes it as coming from the dialect pinza "pinza". Its origins range from the Latin pinser to the "pound, stamp". [sixteen]
The Lombard word bizzo or pizzo means "mouthwash" (English words for "bit" and "bite"), brought by the Lombards who invaded Italy in the middle of the 6th century AD. [4] [17] The change b> p can be explained by the change of the high German consonant, and in this sense the word imbis in German means "sandwich".
Story
Main article: History of pizza
On pizza in 1830
Antica Pizzeria Port'Alba in Naples
There are records in ancient history of people adding other ingredients to make bread more palatable. In the 6th century a. During the reign of Darius the Great, the Persian soldiers of the Achaemenid Empire baked flatbreads with cheese and dates in their armor [19] [20] and the ancient Greeks used bread, oils and cheese. [21] [22] A preview of a pizza-like diet occurs in Enid, who predicted that the Trojans would not find peace until the Trojans were forced to eat their tables (Book III). In Book VII, there are round cakes (like pita bread) topped with cooked vegetables for Aeneas and his men. As they eat the bread, they realize that these are the "tables" prophesied by Seleno. [2. 3]
Modern pizza originated from similar flatbread recipes in Naples, Italy, in the early 18th or 19th century. [24] Before that time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. There is uncertainty as to when the tomatoes were first added and there are many conflicting arguments. [24] Until about 1830, pizza was sold at outdoor stands and pizza bakeries.
According to a well-known contemporary legend, Margerita pizza was invented in 1889 by Rafael Esposito, a Neapolitan pizza maker, who designed the pizza in honor of Queen Margarita, who visited the Royal Palace of Capodimonte. Of the three different pizzas he created, the queen loved the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella). This type of pizza is named after the Queen, [25] but later research cast doubt on the myth. [26] An official letter of recognition from the Queen's "Head of Service" is displayed at the Esposito store, now known as Pizzeria Brandy. [27]
Pizza was brought to the United States by Italian immigrants in the late 19th century, [28] and first appeared in areas where Italian immigrants were concentrated. The country's first pizzeria, Lombardy, opened its doors in 1905. [29] After World War II, veterans returning from the Italian campaign were introduced to the local Italian cuisine, especially demonstrating that the market was ready for pizza. . [30]
Preparation
The pizza can be fresh or frozen, and sold whole or in slices or slices. Techniques have been developed to prevent the sauce from mixing with the dough and to produce a crust that can be frozen and reheated without becoming stiff. There are frozen pizzas with raw ingredients and homegrown crusts.
Take and Bread Another form of raw pizza comes from the pizzeria. This pizza is assembled in the store and then sold to customers to bake in their own ovens. Some grocery stores sell fresh flour along with sauces and basic ingredients to finish at home before baking in the oven.
Make pizza
Wrapped and highly produced frozen pizza for home cooking
Knead the pizza dough. After this, you are usually not bothered and given time to try it out.
Traditional pizza dough is launched
Various toppings were placed on the skillet pizzas.
Raw Neapolitan pizza on a metal shell, ready for the oven
Cooking
In restaurants, pizza can be baked in a stone brick oven on top of the heat source, an electric deck oven, a conveyor oven, or, in the case of more expensive restaurants, a brick-based oven. of firewood or charcoal. Before using, sprinkle the pizza with cornmeal so the pizza will slide easily. [31] When made at home, pizza can be baked in a normal oven on a stone to reproduce the effect of a brick oven. Cooking directly in a metal oven causes very rapid heat transfer to the crust, which burns it. [32] Chefs at fan houses sometimes use a wood-fired pizza oven, usually installed outside. Tower pizza ovens have been used for centuries, [33] a way to achieve true heat distribution in a wood-fired pizza oven. Another option is grilled pizza, in which the dough is baked directly on the grill. Greek pizza, like Chicago-style pizza, is baked in a skillet rather than directly on the bricks of the oven.
As for the preparation, the flour and ingredients can be mixed on any type of table. With mass pizza production, this process can be fully automated. Most restaurants still use standard and specially designed pizza making tables. Pizzeria These days you can also choose high-tech pizza prep tables that combine elements of mass production with traditional methods. [3. 4]
Cooking pizza
Baking pizzas in a traditional wood-brick oven
The pizza, cooked in a wood oven, peels off the wood.
Cooked pizza is served at the New York pizzeria.
Cortex
The pizza was removed from the oven, with a closer view of the ledge (outer edge).
The bottom of the pizza, called the "crust," can vary greatly in style, being as thin or deep as a typical handcrafted Napoleon pizza, similar to a Chicago-style plate. It is traditionally simple, but can be seasoned with garlic or herbs or filled with cheese. The outer edge of the pizza is sometimes called the ledge. [35] Pizza dough often contains sugar, which helps increase its yeast and increase the browning of the crust. [36]
Dipping sauce specifically for pizza was invented in 1984 by the American pizza chain Papa Johns Pizza and has become popular when eating pizza, especially when eating crust. [37]
Cheese
Main article: Pizza cheese
Pizza Quattro Pharmaggi in London (Italian: [wkwattro forˈmaddʒi], "four cheeses")
Mozzarella is commonly used in pizza, and the highest quality buffalo mozzarella is produced in the Naples neighborhood. [38] Over time, other cheeses were used with pizza toppings, especially Italian cheeses, including provolone, pecorino romano, ricotta, and scamorza. Less expensive processed cheeses or cheese analogs have been developed for mass market pizzas to produce desirable properties such as browning, melt, stretch, consistent fat and moisture, and consistent shelf life. This quest to create the ideal inexpensive pizza cheese includes many studies and experiments looking at the effect of vegetable oil, manufacturing and growing processes, denatured whey proteins, and other changes in preparation. In 1997, the annual production of pizza cheese in the US is estimated at 1 million metric tons (1,100,000 short tons) and 100,000 metric tons (110,000 short tons) in Europe. [39]
Spinach pizza, Turin
Types
Main article: Types of pizza by country
Italy
The standard Neapolitan pizza (Pizza Napoleon) is made with San Marzano tomatoes, made with milk from a buffalo grown on the volcanic plains south of Mount Vesuvius and in the Campania and Lazio buffalo mozzarella swamps. [40] Mozzarella is protected by its own European defensive status. [40] Other traditional pizzas include pizza alla marinara, topped with marinara sauce and the older pizza with tomato, [41] capricciosa pizza, with mozzarella cheese, roasted ham, mushrooms, artichokes and tomato, [42] Made with puggies, tomatoes, mozzarella and onions. [43]
The most popular variant of pizza in Italy is Sicilian pizza (known locally as sfincione or sfinciuni), [44] [45] a deep-crust or deep-dish pizza originally from Sicily in the 17th century: it is essentially topped with focaccia tomato sauce and other ingredients. Until the 1860s, sfincione was the most common type of pizza in Sicily, especially in the western part of the island. [46] Other variations of pizza are also found in other parts of Italy, such as Pizza al Padellino or Pizza al Tegamino, a small-sized, thick-crust, deep-dish pizza generally served in Turin, Piedmont. [47] [48] [49]
USA
Main article: Pizza in the United States
Pizza Dinner at the White House (2009)
U.S. The first pizzeria opened in 1905 in Little Italy, New York. [50] Common pizza toppings in the United States include anchovies, ground beef, chicken, ham, mushrooms, olives, onions, bell peppers, pepperoni, pineapple, salami, hot dogs, spinach, steak, and tomatoes. During the 20th century, a variety of regional varieties developed in Buffalo, [51] including the California, Chicago, Detroit, Greek, New Haven, New York, and St. Louis styles. [52] These regional variations include deep plates, fillings, pockets, empanadas, rolls, and bar pizza, each with unlimited combinations of sauces and toppings.
Pizza chains such as Domino's Pizza, Pizza Hut, and Papa Johns make teak and pastries at the pizzeria, and cold or frozen pizzas from supermarkets make pizza available nationwide.
Argentina
Argentina, and especially Buenos Aires, received massive Italian immigration in the early 19th century. Immigrants from Naples and Genoa opened the first pizzerias, but over time Spanish residents made up most of the pizza business.
In the tradition of Argentine gastronomy, pizza is served with a fine, elegant Genoese crust topped with peas and pet wine placed on a slice of pizza. The most popular type of pizza is called "mozzarella" (mozzarella), which is similar to Neapolitan pizza (bread, tomato sauce and cheese) but with a thicker crust of "half massa", triple cheese and tomato sauce, usually with olives. It can be found in almost every corner of the country; Buenos Aires is considered by most of the people in the world as the one with the most pizzerias. [54] Other popular varieties include marmalade, tomato slices, red pepper, and longaniza. Two types of Argentine-born pizza with onion are also very popular: fugazza con queso and fugazetta. The first consists of a simple pizza base topped with cheese and onion; Then there is cheese between the two pizza crusts, with onions on top. [55] [56]
0 Comments:
Post a Comment