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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