Non-Italian types of pizza

In the 20th century and onward, pizza has become an international food and the toppings may vary considerably in accordance with local tastes. These pizzas consist of the same basic design but include an exceptionally diverse choice of ingredients.

United States styles and specialties

Home-made pepperoni pizza

Due to the wide influence of Italian and Greek immigrants in American culture, the United States has developed quite a large number of regional forms of pizza, many bearing only a casual resemblance to the Italian original. During the latter half of the 20th century, pizza in the United States became an iconic dish of considerable popularity. The thickness of the crust depends on what the consumer prefers; both thick and thin crust are popular. Often, "Americanized" foods such as barbecued chicken and bacon cheeseburgers are used to create new types of pizza. Mexican pizza, or taco pizza, is also popular in the U.S., popularized by the Taco Bell chain.

Ingredients

A home-made pizza exhibiting a plethora of toppings common to American pizzas

American pizza often has vegetable oil or shortening (often, but not always, olive oil) mixed into the dough; this is not as common in Italian recipes (for example, the pizza dough recipe in the influential Italian cookbook Il cucchiaio d'argento does not use oil). This can range from a small amount in relatively lean doughs, such as New York style, to a very large amount in some recipes for Chicago-style deep-dish dough. In addition, American pizza (at least thin-crust) is often made with a very high-gluten flour (often 13–14% protein content) of the type also used to make bagels; this type of flour allows the dough to be stretched rather thinly without tearing, similar to strudel or phyllo dough.

Various toppings may be added, most typically:

• Tomato sauce usually replaces the tomato Irsyad used on Italian-style pizzas, and is usually a fairly heavily seasoned, smooth sauce with a low water content. On some variants without tomatoes,pesto, alfredo and barbecue sauce are also used.
• Cheese, usually mozzarella but also provolone, cheddar, parmesan, feta, or a blend of other cheeses.
• Fruits and vegetables such as garlic, artichoke hearts, eggplant, olives, capers, onions, spinach, tomatoes, crushed red pepper, bell peppers, green chili peppers, jalapeños, banana peppers and pineapple.
• Fungi, usually Mushrooms and rarely truffles.
• Meat, such as sausage (pepperoni, salami or Italian sausage), ham, bacon, ground beef, and chicken.
• Seafood such as anchovies, tuna, salmon and shrimp.
• Herbs and spices such as basil, oregano, black pepper and chili pepper.
• Nuts such as cashews, pistachios and pine nuts.
• Oils such as olive oil, walnut oil and truffle oil.

In some pizza recipes the tomato sauce is omitted (termed "white pizza"), or replaced with another sauce (usually garlic butter, but sauces can also be made with spinach or onions). In the Philadelphia area there are also tomato pies—sauce only, or sauce with ripe Roma tomatoes and spices but no cheese—and upside-down pizzas, i.e., the cheese on the bottom and topped with sauce. Pizza is normally eaten hot (typically at lunch or dinner), but is sometimes eaten as cold leftovers for breakfast.

pizza type

Pizza (pronounced /ˈpiːtsə/ listen (help·info) or pronounced /ˈpiːdzə/, in Italian: ['pit.tsa] - from theLatin verb pìnsere, to press) is a world-popular dish of Italian origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and mozzarellacheese. Other toppings are added according to region, culture, or personal preference.

Pizza

History of pizza Pizza delivery Pizza varieties New York-style pizza Sicilian pizza · Greek pizza Chicago-style pizza Pizza al taglio New Haven-style pizza Hawaiian pizza California-style pizza St. Louis-style pizza Mexican pizza · Pissaladière Detroit-style pizza Similar dishes Lahmacun · Focaccia Manakish · Coca Sardenara· Calzone Pita · Flammkuchen Paratha · Naan Green onion pancake Tomato pie · Pizza bagel Grilled pizza · Deep-fried pizza Garlic fingers · Sausage bread Farinata · Quesadilla Pizza tools Pizza cutter · Mezzaluna Peel · Masonry oven Events World Pizza Championship Long Island Pizza Festival & Bake-Off

Originating in a part of Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant where pizzas are made and sold is called a "pizzeria". The phrases "pizza parlor", "pizza place" and "pizza shop" are used in the United States. The term pizza pie isdialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.Pizza types

Authentic Neapolitan pizza margherita, the base for most kinds of pizza

Neapolitan pizza marinara

Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are made with local ingredients likeSan 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 Lazio (Rome), as well marshlands of Campania and Lazioin a semi-wild state (this mozzarella is protected with its own European protected designation of origin).[1]According to the rules proposed by the Associazione vera pizza napoletana, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast orbrewer'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 othermechanical device, and may be no more than 3 mm (¹⁄₈ in) thick. The pizza must be baked for 60–90seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[2] When cooked, it should be crispy, tender and fragrant. Neapolitan pizza has been given the status of a "guaranteed traditional specialty" in Italy. This allows only 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 extra made with tomato, buffalo mozzarella from Campania in fillets, basil and extra virgin olive oil.
Pizza al taglio in Rome

Lazio style: Pizza

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 an English 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 to 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).

Other 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. An authentic recipe uses neither cheese nor anchovies. "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 and 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) uses 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 leaves. It’s also a Roman style to bottom the white pizza with figs, the result called pizza e fichi (pizza with figs);
* Ripieno or calzone is a pizza in the form of a half moon, sometimes filled with ricotta, salami and mozzarella; it can be either fried or oven baked.
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HumBurger

A hamburger (or burger) is a sandwich consisting of a cooked ground meat patty, usually beef, placed in a sliced bun or between pieces of bread or toast. Hamburgers are often served with various condiments, such as ketchup, mustard, mayonnaise,relish etc. as well as lettuce, tomato, onion, pickles, and cheese.A fast food hamburger within a traditional "hamburger bun".Origin informationCountry of origin:United StatesCreator(s) of the dish:Multiple claimsDish informationCourse served:Main courseServing temperature:HotMain ingredient(s):Ground beef and breadVariations:Multiple

Ingredients and dietary aspects

A high-quality hamburger is made entirely of ground beef and seasonings. A hamburger that contains no major ingredients besides beef may be referred to as an "all beef hamburger" or "all beef patties" to distinguish them from inexpensive hamburgers made with added flour, texturized vegetable protein or other fillers to decrease their cost. In the 1930s ground liver was sometimes added to the patties. Some cooks prepare their patties with binders, such as eggs or bread crumbs, and seasonings, such as, parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce.

After cooking the patty and placing it on a bun, other ingredients are placed on top of the patty as toppings. The most popular include ketchup,mustard, iceberg lettuce, mayonnaise, tomatoes, white onions and pickles, though other ingredients, such as sauerkraut and guacamole are not uncommon.

Recent years have seen the increasing popularity of new types of "burgers" in which alternatives to ground beef are used as the primary ingredient. For example, a turkey burger uses ground turkey meat, a chicken burger uses either ground chicken meat or chicken filets. Abuffalo burger uses ground meat from a bison and some mix cow and buffalo meat, thus creating a "Beefalo burger" and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer. ^[4]

Veggie burgers

A veggie burger, garden burger, or tofu burger uses a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.

Cheeseburger

Main article: Cheeseburger

A cheeseburger is a hamburger with cheese in addition to the meat. In 1924, Lionel Sternberger is considered to have grilled the first cheeseburger in Pasadena, California. When Sternberger died in 1964, Time magazine noted in its February 7 issue that:

"...at the hungry age of 16, [Sternberger] experimentally dropped a slab of American cheese on a sizzling hamburger while helping out at his father's sandwich shop in Pasadena, thereby inventing the cheeseburger..."

North America

North American homemade Burger

In North America burgers can be divided into two main types: fast food hamburgers and individually prepared ones made in homes and sit down restaurants. The latter are traditionally prepared "with everything" (or "all the way," "deluxe," "the works," "through the garden," or in some regions "all dressed"), which includeslettuce, tomato, onion, and often sliced pickles (or pickle relish). Cheese (usually processed cheese slicesbut often cheddar, Swiss, or blue, either melted on the meat patty or crumbled on top), is generally an option. Condiments are usually added to the hamburger, but they may be offered separately ("on the side"), with the two most common condiments being mustard and tomato ketchup. However, mayonnaise, other salad dressings, and barbecue sauce are also popular. Traditional "Texas" hamburgers and cheeseburgers usually omit other liquid condiments besides mustard. Other popular toppings include bacon, avocado orguacamole, sliced sautéed mushrooms, cheese sauce and/or chili (usually without beans). Heinz 57 sauce is popular among burger enthusiasts. Somewhat less common additions/ingredients include fried egg,scrambled egg, feta cheese, blue cheese, salsa, Jalapenos and other kinds of chile peppers, anchovies, slices of ham, pastrami or teriyaki-seasoned beef, tartar sauce, french fries or potato chips.

Standard toppings on hamburgers can vary by geographical region, particularly at restaurants that are not national or regional franchises. In the Upper Midwest, particularly Wisconsin, burgers are often made with a buttered bun, butter as one of the ingredients of the patty or with a pat of butter on top of the burger patty. This is called a "Butter Burger." In portions of the Carolinas, for instance, a Carolina-style hamburger "with everything" may be served with cheese, chili, onions, mustard, and cole slaw and national chain Wendy's sells a "Carolina Classic" burger with these toppings in these areas. In Hawaii hamburgers are often topped with teriyaki sauce, derived from the Japanese-American culture, and locally grown pineapple. Waffle House claims on its menus and website to offer 70,778,880 different ways of serving a hamburger. In portions of the Midwest and East coast, a hamburger served with lettuce, tomato, and onion is referred to as a "California burger." This usage is sufficiently widespread to appear on the menus of fast-food restaurants, most notably in locations of the Dairy Queen franchise. However in the Western U.S., a "California" burger most often consists of a normal cheeseburger, with the addition of guacamole and bacon.

A hamburger with two patties is a "double decker" or simply a "double," of which the Big Boy claims to be the first commercially sold, while a hamburger with three patties is a "triple," with the Wendy's restaurant chain being among the first to offer this as a regular product. Doubles and triples are often combined with cheese and occasionally with bacon as well, yielding a "double cheeseburger" or a "triple bacon cheeseburger," or alternatively, a "bacon double/triple cheeseburger." A hamburger with one patty, bacon, and cheese is a "bacon cheeseburger" or a "Banquet Burger"; hamburgers with bacon but no cheese are often called "bacon-burger"s. The Hardee's restaurant chain gained extensive publicity within the United States following its introduction of the Monster Thickburger, with two meat patties, three slices of cheese, six strips of bacon, 1,420 calories and 107 grams of fat. Other restaurants, such as In-N-Out, offer multiple patties and cheese on a burger (for example, 4 X 4 which is 4 meat patties and 4 slices of cheese). One could order as many meat patties as desired. The largest ordered was a 100X100 at the cost of about $400 for a special occasion.

A patty melt is a sandwich consisting of a hamburger patty, sautéed onions and cheese between two slices of rye bread. The sandwich is then grilled so that the cheese melts thoroughly.

To decrease cooking and serving time, fast food hamburgers have thinner patties than their fancier counterparts. The Carl's Jr. restaurant chain acknowledged this with the introduction of the "Six Dollar Burger," featuring a patty the same size as those served by sit-down restaurants for a lower price. Hamburgers also tend to be described by their combined uncooked weight, with a single uncooked burger a nominal four ounces (a "quarter pounder" [113.5 grams]); so, instead of a "double hamburger" one might encounter a third- or half-pounder (i.e. eight ounces [227 grams].) Burger patties are nearly always specified in fractions of a pound.

Fast-food hamburgers are usually dressed with a variety of condiments, and in order to get a fast-food hamburger without one of these standard condiments a special order may be required.

Another variety of hamburger is the "slider", which is a very small square hamburger patty sprinkled with diced onions and served on an equally small bun. This is the kind of hamburger popularized by White Castle. The name comes from their size, whereby they are considered to "slide" right down your throat in one or two bites. Another purveyor of the slider is Krystal. Burger King's "Burger Buddies" (a pair of slyders in a pull-apart format) are now discontinued.

In the continental U.S. it is uncommon to hear a chicken patty or breast on a hamburger bun referred to as a "chicken burger". This is almost always called a chicken sandwich except for rare exceptions, such as with the Red Robin chain of restaurants. In Canada, chicken burgersgenerally refer to patties and when using a chicken breast, to chicken sandwiches. In Hawaii, small (usually marinated) pieces of chicken piled on a bun can be found, referred to as a teriyaki chicken burger, for example. This is similar to what is found in Japan^[5], but is a local variation.

In Alberta, Canada a kubie burger is a hamburger made with a pressed Ukrainian sausage (kubasa).^[6]

In Toronto the local eatery Dangerous Dan's Diner [2] offers the Colossal Colon Clogger (or Quad C) 24oz burger served with a quarter pound of cheese, a quarter pound of bacon, and 2 fried eggs.

In Mexico, a hamburger usually consists of actual "ham" with the meat patty along with avacado, cheese, and bacon.