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Healthy Pizza Recipes Biography

Pizza is an oven-baked flat bread generally topped with tomato sauce and cheese. It is commonly supplemented with a selection of meats, vegetables and condiments. The term first appeared in 997 AD, "in a Latin text from the southern Italian town of Gaeta", in Lazio, Central Italy. The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular in many areas of the world.

In 2009, upon Italy's request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish. The Associazione Verace Pizza Napoletana (AVPN) (the True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with legal and operational headquarters in Naples. Its mission is to promote and protect the "true Neapolitan pizza" ("verace pizza napoletana") defined as the product made in accordance with the International Regulations for the brand.

Pizza is sold fresh, frozen or in portions. Various types of ovens are used to cook them and many varieties exist. Several similar dishes are prepared from ingredients commonly used in pizza preparation, such as calzone and stromboli.

History:

The ancient Greeks covered their bread with oils, herbs and cheese. The Romans developed placenta cake, a sheet of dough topped with cheese and honey and flavored with bay leaves.

Modern pizza evolved from similar flatbread dishes in Naples, Italy in the 18th or early 19th century. Prior to that time, flatbread was often topped with ingredients such as garlic, salt, lard, cheese, and basil. It is uncertain when tomatoes were first added and there are many conflicting claims.

A popular contemporary legend holds that the archetypal pizza, Pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pie swathed in the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen as "Pizza Margherita", although recent research casts doubt on this legend.

Pizza was brought to the United States with Italian immigrants in the late nineteenth century; and first appeared in areas where Italian immigrants concentrated. The country's first pizzeria, Lombardi's, opened in 1905. Following World War II, veterans returning from the Italian Campaign after being introduced to Italy's native cuisine proved a ready market for pizza in particular. Since then pizza consumption has exploded in the U.S. pizza chains such as Domino's, Pizza Hut, and Papa John's, pies from take and bake pizzerias and chilled and frozen from supermarkets, make pizza readily available nationwide. It is so ubiquitous, thirteen percent of the U.S. population consumes pizza on any given day.

Preparation:

Pizza is prepared fresh, frozen, and as portion-size slices or pieces. Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid. There are frozen pizzas with raw ingredients and self-rising crusts.

Another form of uncooked pizza is available from take and bake pizzerias. This pizza is assembled in the store, then sold to customers to bake in their own ovens. Some grocery stores sell fresh dough along with sauce and basic ingredients, to complete at home before baking in an oven.

Cooking:

In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). Prior to use, a peel may be sprinkled with cornmeal to allow pizza to easily slide onto and off of it.When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.

Cheese:

The original pizza used only mozzarella,[citation needed] the highest quality ones buffalo mozzarella produced in the surroundings of Naples. Today, other cheeses have found their way onto quality pies, including provolone, pecorino romano, ricotta, and scamorza.

Less expensive processed cheeses have been developed for mass-market pizzas to produce desirable qualities like browning, melting, stretchiness, consistent fat and moisture content, and stable shelflife. This quest to create the ideal and economical pizza cheese has involved many studies and experiments analyzing the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins and other changes in manufacture. In 1997 it was estimated that annual production of pizza cheese was 2,000,000,000 pounds (910,000,000 kg) in the U.S. and 200,000,000 pounds (91,000,000 kg) in Europe.

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