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Pizza Crust

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Pizza Crust on Wikipedia:

For other uses, see Pizza (disambiguation). 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 Grilled pizza · Deep-fried pizza Lahmacun · Focaccia Manakish · Coca Sardenara· Calzone Pita · Flammkuchen Paratha · Naan Green onion pancake Tomato pie · Pizza bagel Garlic fingers · Sausage bread Farinata · Quesadilla


Pizza tools Pizza cutter · Mezzaluna Peel · Masonry oven


Events World Pizza Championship Long Island Pizza Festival & Bake-Off

Pizza (pronounced /ˈpiːtsÉ™/ ( listen) or /ˈpiːdzÉ™/; Italian: [ˈpit.tsa]) is a world-popular dish of Neapolitan origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference.

Originating in Neapolitan cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a ``pizzeria``. The phrases ``pizza parlor``, ``pizza place`` 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.

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History

Main article: History of pizza

The Ancient Greeks covered their bread with oils, herbs, and cheese. The Romans developed placenta, a sheet of flour topped with cheese and honey and flavored with bay leaves. Modern pizza originated in Italy as the Neapolitan pie with tomato. In 1889 cheese was added.[1]

King Ferdinand I (1751–1825) is said to have disguised himself as a commoner and, in clandestine fashion, visited a poor neighborhood in Naples. One story has it that he wanted to sink his teeth into a food that the queen had banned from the royal court—pizza.[2]

Base and baking methods

The bottom base of the pizza (called the ``crust`` in the United States and Canada) may vary widely according to style—thin as in hand-tossed pizza or Roman pizza, or thick as in pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.

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, the 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). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate 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.

Pizza types

Authentic Neapolitan pizza margherita, the base for most kinds of pizza Neapolitan pizza marinara Pizza al taglio in Rome

Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes and Mozzarella di Bufala Campana, which is made with water buffalo milk.[3] According to the rules proposed by the Associazione Verace Pizza Napoletana, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or