Pizza is the most common fast-food chain. It can be bought anywhere. It has a soft base and is filled with a variety of cheeses, meats, salamis, fish, and even pineapple. But this modern Italian-American pizza is a far cry from the original pizzas.
Pizza has a long history in Mediterranean cuisine. It dates back to the type of flatbread that was made and sold throughout the Mediterranean and Middle East. This type of flatbread was often brushed with oil and flavored with olives, garlic, and herbs or dates.
Flatbread is still often served for breakfast in the Mediterranean. Originally, the main meal was served on this type of bread. It can also be used to take food out of a common dish, such as the modern Indian paratha bread.
In Sydney, this type of flatbread became known as pizza. The word was also applied to sweet dishes made from puff pastry.
Italian Kitchen Pizza
Italian Kitchen Pizza as we know it, with its characteristic tomato-based sauce wrapper, was only born after the tomato was imported to Europe from America. The legend that pizza was invented by Marco Polo who missed the green onion omelets he had eaten in China is probably not true.
Over the course of the 18th century, the poor of Naples began seasoning their flatbread with tomato. As Naples began to attract tourists, interest in local specialties grew. The first pizzeria was established in Naples in 1830. From there, pizza has spread throughout Italy and around the world, as immigrants from southern Italy have brought their cuisine with them.
Pizza began to appear in the US in the 19th century. It was sold on the streets of cities with large Italian populations, such as New York, Chicago, San Francisco, and Philadelphia. It is said that the first pizzeria opened in New York at the beginning of the 20th century. Lombardi’s in Manhattan claims to be descended from this original pizzeria.
International dish
After World War II, pizza began to become a truly international dish. New types of pizza began to appear and large commercial pizza chains began to appear.
The idea of pizza to go began to emerge and pizza began to encapsulate everything that was alluring and hype about modern convenience foods. Clients could order any coverage they wanted. They could consume large amounts of fatty cheese and meat. Like the hamburger, a once simple food has become a source of obesity and poor health.
There is no reason why a pizza should be unhealthy. Eaten in moderation and without dripping with cheese and high-fat meat, it can be a healthy food. Going back to its roots is definitely the way forward for pizza in the future.
Purists argue that there are only two types of authentic pizza: the marinara and the Neapolitan. Both are topped with tomato paste and mozzarella, but the marinara has added anchovies. Both can be flavored with oregano, basil, and pepper.
Traditional Pizza
The base of a traditional pizza is usually much thinner and crispier than commercial pizzas available elsewhere. This base is rubbed with a thin layer of olive oil and spread with tomato paste. Rounds of fresh mozzarella are then added. The grated mozzarella that is often served even in Italy has nothing to do with the real thing. The cheap shredded Cheddar cheese crusts often used on commercial pizzas are an abomination and should be avoided. It is flavorless and contains high cholesterol.
A few anchovies can be added before being quickly baked in a wood-fired oven. When it comes out of the oven, sprinkle some basil leaves on top. The whole result is light, crisp and tasty.
Anyone who has tried a traditional pizza made in a wood-fired oven, especially one made with pruning vine shoots, will rarely return willingly to the commercial one. At its best, pizza, especially when eaten outdoors on a summer afternoon with friends and a bottle of red wine, is the essence of simple, rustic dishes.
Italian Pizza Types
Pizza is the circular bread pie that is baked in the oven and topped with cheese, tomato, and other toppings to delight the taste buds. The pizzas that are eaten today have their origin in Italy. There are different italian pizza types depending on the bottom or the dough, such as, for example, the thin dough that we find in Roman style pizzas; the most common is the deep-dish pizza.
This style originated in Chicago. One pizza in particular was also named after the queen of the Italian kingdom Margareta, called Pizza Margareta, which was covered to resemble the Italian flag. Pizza can be baked in different ways depending on the feasibility options of restaurants. You can have a brick oven, which is essentially built with refractory bricks.
The heat source can be obtained from electricity or coal mining. Conveyor-type ovens have also been found, in certain restaurants, to meet the needs of bulk orders. This is really a time saving option. Charcoal is a rare commodity, which is why this method of baking, which uses charcoal, is often found in expensive restaurants. A more viable option is grilled pizza, where the cooking is done on the barbecue grill. The thick-bottomed pizzas are baked in the pan rather than in brick ovens.
At home, the effect of baking in a brick oven can be obtained if the pizza base is placed on a ceramic plate in a regular oven. This ceramic plate is called a pizza stone. This stone heats the pizza evenly and thus enhances the effect.
