Pizza Types

Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).^[5] According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (⅛ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.^[6] When cooked, it should be crispy, tender and fragrant. There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara), pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extramade with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.
The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe.^[7][8]

A homemade version of a pizza cooked on a pizza pan.

Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy, is available in two different styles: (1) Take-away shops sell pizza rustica or pizza al taglio. This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm). The crust is similar to that of anEnglish muffin, and the pizza is often cooked in an electric oven. It is usually cut with scissors or a knife and sold by weight. (2) In pizza restaurants (pizzerias), pizza is served in a dish in its traditional round shape. It has a thin, crisp base quite different from the thicker and softer Neapolitan style base. It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture. In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome is called pizza napoletana).

Types of Lazio-style pizza include:

• Pizza romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;
• Pizza viennese: tomato, mozzarella, German sausage, oregano, oil;
• Pizza capricciosa ("capricious pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham,olives, oil (in Rome, prosciutto raw ham is used and half a hard-boiled egg is added);
• Pizza quattro stagioni ("four seasons pizza"): same ingredients for the capricciosa, but ingredients not mixed;
• Pizza quattro formaggi ("four cheese pizza"): tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can be swapped for one of the last three);
• Sicilian-style pizza has its toppings baked directly into the crust. ("Sicilian" pizza in the United States is typically a different variety of product, made with a thick crust characterized by a rectangular shape and topped with tomato sauce, cheese and optional toppings.Pizza Hut's "Sicilian Pizza", introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust);
• White pizza (pizza bianca) omits the tomato sauce, often substituting pesto or dairy products such as sour cream. Most commonly, especially on the East coast of the United States, the toppings consist only of mozzarella and ricotta cheese drizzled with olive oil and spices like fresh basil and garlic. In Rome, the term pizza bianca refers to a type of bread topped with olive oil, salt and, occasionally,rosemary sprigs. It is also a Roman style to bottom the white pizza with figs, the result being known as pizza e fichi (pizza with figs);
• Ripieno or calzone is a turnover-style pizza filled with several ingredients, such as ricotta, salami and mozzarella, and folded over to form a half circle before being baked. In Italian calzone literally means "large sock", while the word ripieno actually means just "filling" and does not by itself imply a form of pizza.

Pizza

Pizza, in the US sometimes called pizza pie, is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually mozzarella) and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved.
Originating in Neapolitan cuisine, the dish has become popular in many different parts of the world.^[1] An establishment that primarily makes and sells pizzas is called a "pizzeria", sometimes misspelled as "pizzaria". The phrases "pizza parlor", "pizza place", "pizza house" 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.

About me

Haii, i'm Kevvin, i just ordinary boy, who school in SMAK Kolese Saint Joseph Malang.this is my first blog, in so please be understandable if there is a less interesting with my blog, because I was really confused to manage. My blog contains everything about pizza. i pick the theme of pizza becauseI think the pizza is not enough to know how to manufacture and its history. but many people like to eat it. so enjoy my blog. Thank You

History of Pizza

Pizza is a type of bread and dish that exists since time immemorial in Middle Eastern and Mediterranean cuisine. By 997 the term had appeared in Medieval Latin, and in 16th century Naples a Galette flatbread was referred to as a pizza. The pizza was a baker's tool: a dough used to verify the temperature of the oven. A dish of the poor people, it was sold in the street and was not considered a kitchen recipe for a long time. Before the 17th century, the pizza was covered with white sauce. This was later replaced by oil, cheese, tomatoes (after the discovering of America) or fish. In 1843, Alexandre Dumas, père described the diversity of pizza toppings. In June 1889, to honor the Queen consort of Italy, Margherita of Savoy, the Neapolitan chef Raffaele Esposito created the "Pizza Margherita," a pizza garnished with tomatoes, mozzarella cheese, and basil, to represent the colors of the Italian flag. He was the first to add cheese. The sequence through which flavored flatbreads of the ancient and medieval Mediterranean became the dish popularized in the 20th century is not fully understood.

How to make a Pizza

 Ingredients

• Premade
  
• 1 egg
• Tomato paste
• Grated cheese (usually mozzarella, romano, parmesan, or some combination)
• Olive oil(Optional)
• Toppings can be almost anything you like including
  • Sliced pepperoni
  • Chopped onions
  • Green peppers
  • Sausage
  • Bacon or bacon bits
  • Chicken
  • Olives
  • Mushrooms
  • Ground beef
  • Ham
• yeast
• sifted flour
• warm water

Steps

1. Spread tomato paste on your pizza dough. .
   
   
2. Add a sprinkling of cheese.
3. Add any other toppings that you might enjoy
4. With a brush add some egg all around your pizza dough.
5. Place your pizza on an oven tray sprayed with olive-oil, so that the pizza doesn't stick.
6. Put your pizza in the oven, and turn it down to about 160C or 320F degrees. #Take it out after about 15 - 25 minutes, depending on your oven. Use your own judgment to tell when the pizza is ready. The cheese should be a golden brown, but it should not be burnt.

Oven Method (fast)

1. Preheat your oven to about 180c or 350F. (C=Celsius F=Fahrenheit.)
2. Sprinkle the yeast into a medium bowl containing 1 1/4 cup warm water and stir until yeast dissolves.
3. Add 2 cups sifted flour and stir until blended.
4. Add another 1 1/2 to 2 cups flour and blend until too stiff to stir with a spoon.
5. Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic. (See "How to Knead Bread Dough" in the Related eHows.)
6. Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled.
7. Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes--until the dough rises to about double its original size.
8. Dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes.
9. Roll each half into a 12-inch circle, depending on your personal preference for how thick pizza crust should be. (It will puff slightly when baked.)
10. Transfer the dough to an oiled pizza pan or baking sheet, or, if you have a baking stone, to a cornmeal-sprinkled wooden pizza peel for transfer directly to the stone.
11. Add sauce, cheese and toppings as desired. If you like, brush exposed edges of the crust with olive oil.
12. Bake each pizza for 15 to 20 minutes, or until crust is nicely browned and cheese is melted.

Grill Method (Faster)

1. Spread the sauce all over the tortilla but you might want to leave a little crust around the edge.
2. Put on your toppings and arrange.
3. Grate the cheese over the pizza.
4. Simply put it under the grill. Be careful not to get burned and your pizza could sizzle and pop because of the common bubbles in the pizza crust.
5. Take it out after three minutes, it should be done!