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Let’s face it, one of the favorite ingredients of any pizza is the cheese.  It’s that hot and stringy cheese that separates pizza from all other foods. The moment you pull that slice from the pie and the hot stringy cheese stretches unto your plate, we all get excited about “what’s next”.

Let’s take a moment to look a little closer at this wonderful an essential ingredient of our beloved pie.
Most pizzas are made with mozzarella cheese. Though this may vary from time to time, mozzarella cheese is by far the favorite when constructing a delicious pizza.

What is mozzarella cheese? Where exactly does it come from? How is it made? Have you ever asked yourself these questions?

Mozzarella cheese is a sliceable curd cheese originating in Italy. That’s probably not a surprise to you. Traditional mozzarella is made from water buffalo (Ok, before your eyes get big, not the North American buffalo or bison as many people mistakenly think) milk, and its flavor is highly prized. Water buffalo milk is three times more expensive than cow’s milk and is costly to ship, so expect a corresponding high price tag on imported buffalo mozzarella.

These animals are typically only herded in a few select countries, primarily Italy and Bulgaria.  Due to this, most mozzarella as we know it, is now made from cow’s milk. Water buffalo milk is very high in fat and in many cases is not easily digestible in its raw form. As such, it is used exclusively for making mozzarella and not as a beverage.

Mozzarella contains 40 to 45 percent fat, although there are now lower fat, skim versions available as we’ve seen them make their way into the “low fat” pizza market space.

This type of mozzarella cheese is not aged like most cheeses and is actually best when eaten within hours of its making. The process of making mozzarella is called pasta filata, which means the curds are heated in water or whey until they form strings (hence the term “string cheese”) and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.

Different Mozzarella Cheese Types – Fresh Mozzarella Varieties

Mozzarella is not aged and is best when eaten within hours of its making.

Most people are quite familiar with mozzarella cheese. It is the cheese traditionally used on pizzas and to make fried cheese sticks. It’s important to note, there is quite a difference in flavor and texture between fresh mozzarella and processed sliced or shredded mozzarella, and it’s well worth your time to understand the differences.

It is easy to make homemade mozzarella cheese, and it can be used in a variety of recipes, including salads, meats, poultry, seafood, and vegetables.

Fresh Mozzarella Cheese

Fresh mozzarella cheese balls are sold in a brine, whey or water solution which helps them retain hydration and shape. It is smooth, mild, and slightly sweet/sour with a distinct milk flavor. The texture is creamy and much softer than mass-processed mozzarella cheese forms that are familiar to most. True buffalo mozzarella is much superior to any made with cow’s milk and is highly sought throughout the world.

Small balls (typically about one inch in diameter) of fresh mozzarella marinated in plain or herbed olive oil are called boconccini. Smoked mozzarella is known as mozzarella affumicata. Manteca is fresh mozzarella molded around a piece of butter.

Mozzarella rolls can be found with fillings of olives, prosciutto, Parma ham, sun-dried tomatoes, and any variety of herbs. The simplest and most enjoyable way to eat fresh mozzarella is with sliced fresh tomatoes, basil leaves, and a drizzle of olive oil. You’ll see this dish in a variety of forms served in many authentic Italian restaurants.

Fresh mozzarella is in high demand across America. It can typically be found in most common commercial grocery stores and in some Italian markets. It’s a good idea to keep fresh mozzarella in its liquid bath until ready to eat, and eat. This will usually last 2 to 3 days. If you choose to purchase fresh mozzarella you should always check the product dating and buy the freshest cheese that you can find. It’s preferable to purchase cheese made the same day. It’s also important to note, fresh mozzarella becomes bitter and sour with age. Freezing this type of cheese is also not recommended.

Processed Mozzarella Cheese

Contrary to fresh mozzarella, mass-produced mozzarella cheese is dryer, less flavorful, and has a rubbery texture. This bears little resemblance to its fresh counterpart. It’s quite a firm cheese that melts easily, which makes it best used as a binder for sauces, for melted toppings, and in baked dishes like our beloved pizza pies. Processed mozzarella cheese is easily attainable in part skim, low-fat, and non-fat versions. It’s typically packaged in pre-sliced or shredded assortments. It’s a good idea to keep processed mozzarella cheese tightly wrapped. It can usually be used within 2 to 4 weeks, if you want it to retain its full flavor.

The next time you sink your teeth into your favorite pizza pie, remember it’s the cheese that makes our eyes widen and lips smack. “Oh my”, pizza, what a wonderful and delightful treat.

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Popularity: 5% [?]

Pizza, Hot Off the Grill

Reported by: Paul Kita

Real pizza will change your life.

No, not those faux-’talian discs served up with a cardboard tang, courtesy of your local pizza chain.

We’re talking about pies with flamelicked crusts puffed to perfection. Pies with pools of earthy olive oil and a slather of savory tomato sauce. Start here, and you may never wait for the delivery man again. Don’t say we didn’t warn you.

“Authentic pizza is simple, yet it does amazing things with tastes and textures and aromas,” says Mathieu Palombino, chef and owner of Motorino, a Naples-style pizzeria in Brooklyn. “The best pizza satisfies the soul,” he says.

After moving to New York in 2000, Palombino worked for Laurent Tourondel, a prestigious French chef. But Palombino couldn’t shake his taste for the homemade pizza he ate as a child in an Italian family. So last year he opened Motorino, where the pizza ovens run on wood and his burning passion.

He pulls a pizza margherita out of the 900°F oven. Molten mozzarella bubbles, fresh basil melds with red sauce, and steam rises from the puffed, crackling crust.

“This doesn’t look like Pizza Hut, does it?” he says.

But you don’t have go to Naples or even New York City for a taste of old-world pizza. Try your backyard.

“Besides an authentic brick oven, your grill is the best way to cook a pizza,” says Palombino. “It’s much faster than your home oven, there’s less mess, and you have more control over the quality of your pizza.”

With Palombino as your sous chef, you’ll be flinging dough and melding delicious toppers like a true pizzaiolo. Why tip the delivery guy when you can do it better yourself?

Step 1: Develop Your Dough
“You can make good dough in a few very easy steps,” Palombino says. The key is exact measurements and a brief workout for your forearms.

What you’ll need:
6 1/2 cups all-purpose flour
3 cups warm water (77° to 81°F)
4 1/2 tsp active dry yeast
1/4 tsp salt

How to make it:
1. Let the yeast dissolve in the warm water for about 5 minutes.

2. Combine the flour and salt and dump the mixture onto a flat surface. Make a depression in the middle, pour the yeast and water into it, and combine the dry and wet ingredients by hand until the dough starts to come together. Keep working the dough with the palms of your hands for 7 to 8 minutes, and then let it rest at room temperature for about 2 hours, or until it doubles in size. Now punch it down, squeezing out all the air bubbles. Cut the dough into four equal pieces and shape them into balls. Place them in the fridge for another 2 hours.

3. For each pizza, dust your table and the top of a dough ball with flour. Let the dough rest for 5 minutes. Use the tips of your fingers to stretch it outward to a 10-inch circle, with the edges thicker than the center. Leftover dough (kept in ball form) will keep in the fridge for 3 days.

Tip: Nervous about making your own dough? Your local pizza shop may sell premade dough balls.

Step 2: Whip Up The Sauce
“The best sauce is simple,” says Palombino. “No tricks.” His recipe will take you about 5 minutes to make and will taste far fresher than any jarred sauce.

What you’ll need:
1 can (28 oz) peeled San Marzano tomatoes, like Cento

How to make it:
Wash your hands and dump the entire contents of the can into a bowl. Squeeze each tomato until the sauce is smooth but not soupy. Chunks are okay.

Tip: Apply the sauce using a wide, flat spoon, instead of a deep ladle, for a more uniform consistency.

Go on to the next page to learn how to put together a well-balanced pie…

Step 3: Assemble Your Toppings
Well-balanced pies have four or five ingredients, tops, says Palombino. So pick your toppings wisely. “Choose your ingredients as if you were shopping 100 years ago,” he says — fresh cheese, fresh vegetables, fresh tomatoes. Start with Palombino’s pie chart, but don’t be afraid of improv: “The best flavors come from experimentation,” Palombino says.

Olive oil
High heat can wreck good olive oil, says Palombino; spread it on last, after cooking.

Pecorino Romano/Parmesan
These cheeses work as a salt substitute.

Herbs
It’s summer, and you can grow these fresh herbs in a garden plot, or even on your windowsill.

Cheese/Meat
Shop at an Italian market, or try marianofoods.com.

White Pizza
Usually a mix of cheeses, punched up with finely chopped garlic and a drizzle of olive oil.

Vegetables
Cut them thin to speed cooking.

Step 4: Crank The Grill
No brick oven? Try the Weber! You’ll have sufficient heat to make several pizzas in 30 to 40 minutes.

Bring the heat
1. Charcoal Use a chimney starter; lighter fluid tastes lousy. When the coals are hot, toss on a handful of presoaked wood chips (apple or cherry) and wait until the chips start smoking.

2. Gas/Electric Ratchet the heat to 500°F, and then lower to medium or medium low. The grates will be hot enough to cook your crust.

Fire the crust
Transfer the crust onto the grill using a well-floured pizza board ($10, www.webstaurantstore.com) or cookie tray. Grill the crust uncovered for 20 seconds, or until the dough is slightly charred and rigid. Rotate it 90 degrees and cook for another 20 seconds. Now flip the crust; cook it for another 30 seconds. Remove it from the grill.

Fire the toppings
With the crosshatched side up, top your pizza. Return it to the heat and cover the grill. Cook the pie for 2 to 5 minutes, or until the cheese melts, the ingredients cook through, and the bottom is well charred.

Indulge
Remove the pizza and finish it with a drizzle of olive oil and a generous shake of Parmesan or pecorino Romano. Cut into quarters and serve.

The Recipes

Soppressata Picante

What you’ll need:
1 fresh pizza crust
1/2 cup crushed San Marzano tomatoes
2 oz fresh fior di latte mozzarella, cut into medium-sized cubes
10 small slices soppressata picante sausage
1 clove garlic, thinly sliced 1 fresh jalapeno (preferably red), sliced
1 Tbsp fresh oregano
1 Tbsp grated pecorino Romano cheese
1 Tbsp extra-virgin olive oil
1/2 tsp sea salt
Grilled Fava Bean and Pancetta Pizza

What you’ll need:
1 fresh pizza crust
2 oz pancetta or bacon
1/4 lb fava beans or peas, blanched (see below)
3 oz fresh fior di latte or fresh mozzarella, cut into medium-sized cubes
1 Tbsp grated grana Padano or Parmesan cheese
1/2 large garlic clove, cut into slivers
1 Tbsp extra-virgin olive oil

How to cook the beans Blanch the fava beans by boiling them in salted water for about 1 minute. Let them cool and then pinch the beans to remove their membranes. Transfer them to ice water to cool. If you’re using peas, peel them from their pods and blanch them for 1 minute.

Tip: Drop denser vegetables (like broccoli, green beans, or asparagus) into boiling salted water for a minute and a half, before you anoint the pizza.
Pizza Margherita

What you’ll need:
1 fresh pizza crust
1/3 cup crushed tomatoes
2 oz fresh fior di latte mozzarella, cut into medium-sized cubes
5 large fresh basil leaves
1 Tbsp grated pecorino Romano cheese
1 Tbsp extra-virgin olive oil
1/2 tsp sea salt

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Popularity: 6% [?]

In today’s world of never ending diets and numerous angles for reducing calories and fat content there is one thing that seems to stand out in spite of all of our “good diet” intentions. We want to lose weight but we do NOT want to give up one of our most  beloved and favorite foods… “The Pizza Pie”.

Yes, that’s right…we want a great diet plan but the thought of giving up our unquenchable desire for the infamous pizza pie is simply out of the question. We’ll try “whole wheat pizza”, “sun dried tomato pizza”, “grilled chicken pizza” you name it, just don’t leave out that last descriptive word “pizza.”

A “watered down” form of pizza is better than no pizza at all! Any form of pizza that suggests we’re cutting corners with calories and making headway on reducing fat but still enjoying the taste of one of our favorite foods and past times, well that’s an idea worth addressing.

The fact is pizza is one of the most beloved foods in the world. Here’s a few facts to ponder that suggest our love for pizza:

• Americans eat approximately 100 acres of pizza EACH day, that’s about 350 slices per second.

• According to a recent Gallup Poll, 82 percent of children ages 3 and 11 prefer PIZZA over chicken nuggets, hot dogs, macaroni & cheese, and hamburgers.

• Gourmet toppings are gaining ground in some areas of the country such as chicken, oysters, crayfish, dandelions, sprouts, eggplant, Cajun shrimp, artichoke hearts and tuna. More recent trends include game meats such as venison, duck and Canadian bacon.

• Pizza is a $30+ BILLION per year industry. There are approximately 69,000 pizzerias in the United States. Approximately 3 BILLION pizzas are sold in the U.S. each year. (Source: Blumenfeld and Associates)

Let’s face it, we want an effective diet but we don’t want to give up the pizza pie that we’ve grown to love and adore.If we could only incorporate healthy stuff like  whole wheat”, some form of “gluten free” flour, or even organic tomatoes that will do just fine.

Whatever we need to do but the last thing we want to do is ELIMINATE the pizza pie.

I guess there will never be a substitute for pizza. It doesn’t matter if we’re dieting or not. As a matter of fact, you can’t have a good and workable diet plan unless you have a diet pizza associated with the plan.

If there’s a way to “squeeze in” a “workable” pizza then I might just take a look at your diet plan. If there’s no way to do that…well… the diet plan might be a bit to strict for me. Give us all breaks… find a way to work in the taste we’ve all grown tolove and crave. Find a way to create a PIZZA that will fit into our diet plans, because if you don’t, invariably, we’re going to wait until no one’s looking and we’re going to pick up that telephone and order the pie of all pies.

Better yet, we’ll crank up the oven and make our own. We want the taste that can’t be substituted or denied. We want the one and only pie that can be customized to our taste buds and our taste buds alone. We want our favorite pizza pie and we want it now!

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Popularity: 2% [?]

Few American foods are loved more that the infamous “pizza pie”. It doesn’t matter if you’re young, old or somewhere in between, almost everyone has a favorite when it comes to pizza. It would be rare to find someone that has never tried a slice of pizza.

It doesn’t matter where you’re from, what you look like or how much money you make. If you’ve got a few extra bucks and a hearty appetite, sooner or later the perfect combination of cheese, sauce, crust and toppings are going to find their way into your mouth.

Americans eat approximately 100 acres of pizza a day. (Yes…that’s ACRES) That’s a whopping 350 slices per second! This gives real meaning to the term “pizza lover”. Did you know that there are approximately 69,000 pizzerias in the United States? Approximately 3 BILLION pizzas are sold in the U.S. each year. (Source: Blumenfeld and Associates)

You probably would have guessed it – the biggest day of the year for pizza in the United States is none other than Super Bowl Sunday! There’s nothing like watching the big game with a few friends while you wait anxiously for the pizza guy to show up.

Pizza has become a very personal subject for most people. Everyone knows exactly how they want their pizza made. They can tell you exactly what type of crust they like, what size they prefer, how much sauce is “enough” sauce, and what toppings are the absolute best. Some can even tell you how long they prefer their pizza to cook in the pizza oven. There’s no doubt about it, when asked, they’ll talk about their favorite pizza with a big smile on their face.

People learn about many new cheeses and new ingredients through pizza. They love to experiment ordering pizza with unique toppings and fancy crust. Pizza crust alone has evolved through the years giving pizza lovers yet another reason to adore their favorite pies. Stuffed crust, cheesy crust, whole-wheat crust … you name it.

Pizza is loved so much that it has its own month. October is officially pizza month. Allow me to help put this into perspective for you… “Presidents” have “days”… pizza has it’s own “Month”. Oh how we love our dear pizza pies.

The thought of watching a pizza maker throw pizza dough into the air as it is being perfectly shaped brings a smile and wide eyes to most kids’ faces. The only smile that’s bigger is the smile after the first slice has been quickly consumed. According to a recent Gallup Poll, 82 percent of children ages
3 and 11 prefer pizza over chicken nuggets, hot dogs, macaroni & cheese, and hamburgers.
Pizza is here to stay. Even as many people continue to pursue weight loss programs and try to engage in healthy eating practices, pizza seems to be one of those foods that we just must have from time to time and simply don’t want to give up completely. We don’t mind diets and we surely want to become more educated about healthy eating practices but whatever you do…

Don’t take away our pizza!

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Popularity: 2% [?]

California pizza, a totally different “style” of pizza has thoroughly integrated itself into the mainstream. So much so that many people do not recognize it as a separate pizza style.

In much the same way as pizza restaurants throughout the United States may carry a Chicago-style deep dish option, they may also have California-style items on the menu.

Once-innovative ingredients like barbecue, curry, eggs, or goat cheese, are now sold at more traditional pizza restaurants and chains, as simply another topping choice. California-style pizza is also quite common as frozen pre-prepared pizza.

In fact, a number of smaller and newer chains either specialize in, or carry, the California pizza style. In the fine dining end, many expensive restaurants continue to offer single-serving pizzas with expensive or exotic ingredients, baked in wood ovens, or even devote a portion of their menu to California-style pizza.

While most other styles of pizza are associated with the more traditional kind of pizza crust, the distinguishing feature of California-style pizza is the use of nontraditional toppings that derive from cuisines other than the usual Italian-style tomato sauce and mozzarella cheese, and especially incorporating fresh vegetables such as artichokes.

California-style pizza might include pizza like Thai pizza topped with bean sprouts and peanut sauce; Mexican pizza topped with carne asada, guacamole, and sour cream; Caribbean pizza topped with Jamaican jerk chicken; or chicken pizza with a white creamy garlic sauce. Breakfast pizza is in the same genre as California pizza, with toppings such as scrambled eggs and breakfast meats.

California pizzas are generally smaller than the standard eight-slice Neapolitan; most are single-serving dishes. Due to the “gourmet” nature of the California pizzas, their high menu price often misleads those from the eastern United States; almost no California style pizzas can serve more than two or three at most, yet they cost about the same as a much larger New York-style pizza.

While this provides more versatility in individual tastes, it can be surprising to those who are used to the traditional size, expecting a single pizza to serve five or six people. If you haven’t tried California style pizza give it a try for a refreshing taste in pizza.

If you haven’t already done so, try a California style pizza.

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Popularity: 3% [?]

The Chicago-style “deep-dish” pizza that many people love was invented at Pizzeria Uno, in Chicago, in 1943, reportedly by Uno’s founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the famous recipe.

The pizza’s foundation is simple. It uses a thick layer of dough (made with olive oil and cornmeal) that is formed to a deep round pan and pulled up the sides. The pizza crust is then parbaked before the toppings are added to give it greater spring.

Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen or cooled. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that it is now essentially cooked inside, but not so far as to have generated “crust” or other externally desirable qualities that are difficult to preserve once fully cooked.

The crust is then covered with cheese (generally sliced mozzarella) and covered with meats and/or vegetables such as Italian sausage, onions, and bell peppers. A sauce consisting of crushed or pureed tomatoes is then added. Usually this is topped with a grated cheese blend to add additional flavor. On the usual pizza, about a pound of cheese is added. Because of the amount of ingredients in this style of pizza, it is usually eaten with a knife and fork. It’s quite messy to eat with your fingers.

In addition to Uno, additional famous deep-dish restaurants include Uno’s companion restaurant Due, which was opened just down the block by Sewell in 1955. However, a year before, in 1954, The Original Gino’s Pizza, located on Rush Street, opened its doors, and 12 years later in 1966, Gino’s East opened. Other deep dish restaurants include Edwardo’s, Connie’s, Giordano’s, Carmen’s, Pizano’s (which is owned by Rudy Malnati’s son, Rudy Jr.), and Lou Malnati’s (which was begun by another of Rudy Malnati’s sons and is now run by his grandsons and has 26 Chicago area locations).

Chicago deep-dish pizza is famous throughout the world. Accordingly, many Chicago deep-dish pizza restaurants will ship their pizzas, partially baked, within the continental U.S.

In the mid-1970s, two Chicago chains, Nancy’s, founded by Rocco Palese, and Giordano’s began experimenting with deep dish pizza and created the stuffed pizza. Palese based his creation on his mother’s recipe for scarciedda, an Italian Easter pie from his hometown of Potenza. A Chicago Magazine article featuring Giordano’s stuffed pizza popularized the dish. Other pizzerias that make stuffed pizzas include Bacino’s, Edwardo’s and Carmen’s. Most also make thin crust pizzas.

Stuffed pizzas are often even taller than deep-dish pizzas, but otherwise, it can be hard to see the difference until you cut into it. A stuffed pizza generally has much higher topping density than any other type of pizza. As with deep-dish pizza, a thin layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the bottom crust.

At this stage of the process, the thin dough top has a rounded, domed appearance. Pizza makers often puncture a small hole in the top of the “pizza lid” to allow air and steam to escape while cooking. This allows the pizza sauce to permeate through the pie. Pizza sauce is added to the top crust layer and the pizza is then baked.

Chicago pan pizza in Chicago is similar to the traditional deep-dish style pizza served in other areas of the country, and baked in a similar deep-sided pan, but its crust is quite thick — a cross between the buttery crisp crust and focaccia. Toppings and cheese frequently go on the top of a pan pizza, rather than under the sauce as is traditionally the case with deep-dish and stuffed pizza. The placement of the cheese and toppings on top make the pan pizza variety similar to a thin-crust pizza with a thicker and larger crust.

In addition to Chicago-style deep-dish pizza, there is also a thin-crust pizza unique to Chicago, sometimes referred to as “flat pizza”. The crust is thin and firm, usually with a crunchy texture, unlike a New York-style pizza, yet thick enough to be soft and doughy on the top.

The crust is topped with a liberal quantity of Italian style tomato sauce. This type of sauce is usually seasoned with herbs or and highly spiced. Typically there are no visible chunks of tomato in the crust. A layer of toppings is added, and finally a layer of mozzarella cheese.

Chicago style pizza has a rich and famous heritage and admirers from all over the world. If you’re a pizza lover and you’ve never tried this type of pizza, be sure to give it a try, I’m absolutely convinced that you will love it!

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Popularity: 6% [?]

The infamous pizza pie continues to be one of the most beloved foods in the world, especially in the United States. As the baby boomer generation continues to dictate a wide variety of trends inside and outside of the food and beverage sectors, new and alternative ideas are beginning to emerge to move pizza closer to healthier and more exciting recipes that this sector of society craves.

The way pizza is served, cooked and eaten is also evolving. Many people are experimenting with new ways of enjoying their favorite pizza pies without the gluten content found in traditional pizza crusts. Some examples of these types of gluten free products include tapioca flour, corn flour, white rice flour and corn meal.

Some pioneer pizza makers are blending these types of ingredients into traditional flour mixes to reduce gluten content in hopes of increasing the possibility of creating healthier pies. Some are even developing i nnovative means to use only these ingredients as they recreate their favorite pizza creations.

Here’s a few characteristics about some of the healthier ingredients that are emerging for pizza lovers:

Tapioca Flour – This is a gluten free, light, white and very smooth flour that originates from the cassava root. It tends to give baked good a chewy taste. Use it in recipes where a “chewy texture is desirable. Many times tapioca flour can be blended well with cornstarch or soy flour. Tapioca flour can be purchased from many health food stores.

Corn Flour – This type of flour is milled from corn and can be easily blended with cornmeal for a more cornbread or muffin type of taste and texture. some have had success using a derivative of this blend for deep dish and chicago style pizza pies.

White Rice Flour – This type of flour is a great flour for gluten-free baking. It originates from polished white rice. It does have somewhat of a bland flavor so it’s usually best when ble nded with other types of flour. It bakes well but doesn’t impart much flavor. White rice flour is usually available in most health food stores and Asian markets. When using this type of flour for your pizza creations I suggest using “fine textured white rice flour”.

If you’re ready to try a few alternative ingredients for your favorite pizza creations, try using your favorite recipes and substituting some of the healthier ingredients for different tastes and textures. Augment your new creations with healthier toppings like unique blends of veggies and meats.

Approaching your pizza making activities in this manner will yield some delightful results. The difference in taste is often quite minimal. If all else fails simply try purchasing a gluten-free flour mixture from your favorite health store. This helps to avoid the guesswork involved when substituing traditional ingredients.

Also, a great source for natural foods and ingredients may be found at:
http://www.kingarthurflour.com/

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Popularity: 3% [?]

Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.

It’s fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito’s creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito’s time they were already embraced by Italian cuisine).

As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas.

With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.

The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It’s where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.

In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell’s pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell’s pizzeria, and a whole new way of looking at this favorite food was born.

To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria- style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.

So you’re lucky enough to find yourself in New York or Chicago, or any city for that matter that has a true pizzeria, complete with checked tablecloths and plenty of garlic on the menu, indulge yourself in an old tradition and order a slice. After all, its tradition.
About the Author: Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com

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Popularity: 2% [?]

Around the world, pizza toppings vary greatly; reflecting regional tastes, indigenous foods and cultural preferences. Pizza remains a favorite dish regardless of geographical location.

Venezuela
In Caracas, Venezuelans love pizza as much as anywhere in the world. Predominantly, pizzas are separated into to varieties: the “artisan” type, made in ovens with wood fires and, the “commercial” type. They have tomato based pizzas and cream based pizzas and with a lot of toppings: mozzarella, (some times bufala cheese), anchovies, olives, artichokes, pepperoni, sausage, onion, bacon, mushroom, tomato, goat cheese, and corn. The most popular toppings being pepperoni, vegetarian and anchovies. (Source: Inés Peña Madriz, Chadom Arte Culinario)

Japan
Squid and Mayo Jaga (mayonnaise, potato and bacon) in Japan; and green peas in Brazil.

In Russia, they serve pizza covered with mockba; a combination of sardines, tuna, mackerel, salmon and onions.

In France, a popular combo is called the Flambé, with bacon, onion and fresh cream.

Pakistan
In Pakistan, curry pizza is a huge favorite.

Canada
In Canada popular toppings are “pepperonni, sausage, bacon, hamburger, ham, anchovies, tuna, mushrooms, green peppers, red peppers, hot peppers, jalapino peppers, onions, green olives, black olives, pineapple and of course, the entire list of cheeses and an assortment of different flavoured stuffed crusts

India
Some of the more popular international toppings in India are pickled ginger, minced mutton and “paneer,” (a form of cottage cheese), which looks quite like tofu but is obviously a dairy product. Tandoori chicken and chicken “tikka” are also increasingly popular toppings in India. (Source: Shiv Sharan Singh, New Delhi, India)

France
In France, a popular pizza combo is called the Flambé, with bacon, onion and fresh cream. (Source: Domino’s.)

Iceland
Vegetable for pizza toppings in Iceland are grown in greenhouses because of the lava terrain there. (Source: Domino’s.)

Netherlands
In the Netherlands, the “Double Dutch” is a favorite pizza recipe; double cheese, double onions and double beef. (Source: Domino’s.)

Saudi Arabia
Pork products are not consumed in Saudi Arabia, all meat toppings must be 100% beef. (Source: Domino’s.)

Costa Rica
Costa Ricans favor coconut on their pizzas. (Source: Numero Uno Pizzeria.)

Pizza is loved around the world…

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