Precedents for pizza appeared in antiquity, including a Middle Eastern pita, and flat breads with mellow flour and toppings that were found from one time to Morocco. The Italian-American Historical Society credits Roman legionnaires stationed in Palestine with first using herbs and olive oil to flavor the local, non-alcoholic bread. That's why some say the mother of all pizzas is the nonalcoholic loaf known as matzoh, which is still eaten by Jews for Passover.
About a century later, citizens of Rome began to eat this round, oiled and flavored pastry as well. It was called focaccia, and was served as a snack or appetizer. About a thousand years ago, this kind of baked round pastry covered with herbs and spices became particularly popular in Nablus, and the word picea appeared in the Nablus dialect. There is no definitive word for the origin of the word, and semanticists believe it is derived from an old Italian word meaning "to pull" or "to pinch," which may refer to the method of removing hot bread from the oven.
Nevertheless, pizza as we know it today didn't really appear until the late 1700s, when Old World Europeans had already overcome their fears of the new world they had just discovered. A plant native to Peru and Ecuador with the Latin scientific name Lycopersicon esculentum (tomato) produces a fleshy, plump yellow or red fruit, and at the time it was grown primarily for decorative purposes. Taxonomically, it belongs to the same family as the poisonous belladonna, so it was naturally viewed with suspicion.
In the early 16th century, New World governors brought the tomato back home to Spain. It wasn't until two centuries later that Europeans plucked up the courage to discover the tomato's ultimate use. The peasants of Nablus, who ate mainly bread and little else, were the first to add this new ingredient to their bread.
The pizza remained a peasant food, even though travelers often went to the hungry, poor areas of Nablus to taste it. But by 1830, its status was raised with the opening of the world's first real pizza parlor. Called Port' alba, where pizzas were baked in ovens with hearths made of lava from Mount Vesuvius, the restaurant was soon embraced by the literati.
The modern pizza was born in 1889, when Queen Margherita, wife of Italy's King Umberto I, visited Naples and asked Raffaele Esposito, owner of Pietro il Pizzaiolo, to prepare a special treat for her. What better than a pizza that includes the colors of the Italian flag? Esposito used tomatoes for the red, shiso for the green, and a previously unused ingredient for the white - mozzarella cheese made from buffalo milk. The pizza proved to be a hit with the queen and with the regulars at Esposito's restaurant. Home made without microwave
I, and flour:
With warm milk moderate (about 40 ℃ is appropriate), add yeast moderate. After mixing well, add the flour, stirring well with chopsticks, the noodles should be thinner and softer, and good fermentation. If you like milky flavor, you can add more cream to the milk.
2. Preparation:
1. seasoning: tomato sauce, shredded cheese or cheese dices.
2. Vegetables: diced mushrooms, small slices of carrots, small pieces of green peppers, small pieces of red peppers, boiled baby corn.
3. Meat: Fresh Beef Froth
Three, production:
After the fermentation of the noodles, preheat the pan, the bottom of the pan spread a thin layer of vegetable oil, the hair of the good noodles spread on the bottom of the pan,
The pasta cake on the dripping of a little vegetable oil, add a layer of tomato salsa, a layer of shredded cheese, and sprinkle the vegetables. Top with shredded or diced cheese.
Cook on low heat for about 15 minutes.
pizza production method
1. base material: 110g of high-gluten flour. 50g of low-gluten flour dry. Yeast 3g. salt 3g. warm water 80g. olive oil 16g.
2. other materials: green pepper moderate. Onions. Pizza cheese. Ham.
3. tomato sauce materials: tomatoes. Tomato sauce. Black pepper. Onion. Garlic. Salt. Sugar. Olive oil. Cheese powder. spices.
4. First introduced the practice of tomato sauce, sauce Department of pizza in the status of a good important, so the production of good sauce directly affect the flavor of the pizza.
1, first of all, garlic, onion chopped into mush, fall into the olive oil to burst incense, burst until golden brown
2, add tomatoes, tomato paste continue to fry, stirring well, add spices (it is spoken of spices Wu Department of Chinese fruit D, such as the Department of Russia Ligang leaves, thyme, basil leaves, etc., there is what on the addition of so and so, as far as possible, so that the sauce smells more flavorful, if there is no beg it)
3, according to personal taste add salt, sugar, sugar and sugar to the sauce is a very important part of the pizza. According to personal taste add salt, sugar, cheese powder, adjust the flavor, cook until thick can be loaded up, cool tomato sauce is ready.
5. bottom crust
1, first of all, high-gluten, low-gluten flour sifted, put the Department of a large bowl.
2, the yeast and warm water to open a good, poured into 1, plus olive oil.
3, mix the above ingredients and roll into a ball, about 7 or 8 minutes, the dough will be smooth and not sticky
4, put the dough in a large bowl, cover with plastic wrap, and let it rise for at least 30 minutes (the dough will be about 2 to 3 times as big as it was when it was fermented).
5: Take the dough out of the bowl, roll it out, and let it rest for 10 minutes.
6: Shape the dough into a circle or any other shape you like with a floured stick.
7: Spread the tomato sauce with the back of a spoon.
8, sprinkle a layer of shredded cheese, add shredded green pepper, onion, ham, and shredded cheese on top again
9, preheat the oven to 200C and cook for about 15 minutes to melt the cheese and color the crust
. Pizza
Main ingredient: flour
Accessories: butter, milk powder, cooking oil, tomato salsa, pesto, shredded cheese, green peppers, onions, shrimp, portobello mushrooms
Practice:
1, put the milk powder, butter into the flour in the live well, save 2 hours;
2, will be washed and cut into rings onion, green peppers washed and cut into dice, portobello mushrooms washed and cut into slices;
2, will be washed and cut into circles, green peppers washed and diced, portobello mushrooms washed and cut into slices.
3, in the frying pan on the pour a little oil, the dough into the pan into a thin center edge of the thick round cake, with a fork evenly in the cake full of small holes, and then spread with tomato sauce and pesto, plus onions, green peppers, mushrooms, shrimp, shredded cheese;
4, will be put in the seasoning of the pizza into the microwave oven for 10 minutes, and then press the (Crisp) button for 5 minutes after the .
. There is another way to do pizza:
Materials: pizza sauce, onions, butter, sticky cheese (to special, otherwise not pull out of the silk), fruit, self-rising flour, eggs, milk, green pepper, bacon, peas, corn, mushrooms.
Seasoning: salt, MSG, pepper, hot and sour sauce, olive oil, etc.
First step: Mix the dough, heat a small amount of butter, mix it with an egg and a small amount of self-raising flour, then add the milk and the flour, and keep on kneading and kneading, remembering that you have to add the flour and the milk little by little.
Approximately 250 ml of milk will make two pizzas, the dough should not be too soft, and finally made into two doughs and left to rise for 20 minutes.
Step 2 While the dough is fermenting, you can process the vegetables and fruits, cut them into small pieces, colorful and beautiful.
Coat the pan evenly with a little olive oil and roll the dough out flat and put it into the koalas, because there is no round pan, so you can only make it into a square. Be careful to make the center thin and the edges thick so that the pizza has an edge.
Step 3: Spread the pizza sauce, adding pepper or salt to taste.
Place the fruits, vegetables, bacon, etc. on top, and mix and match according to your taste.
My recipe is: onions, peppers, peas, corn, bacon, and mushrooms for the veggie bacon;
strawberries, pineapple, and bacon for the fruit bacon. You can also sprinkle some more sauce on top.
Step 4 Use a grater to shred the cheese and sprinkle it on the pizza, make it plentiful so it tastes good.
Step 5 Preheat the oven to 220 degrees and bake for about 20 minutes, you should cover a layer of tinfoil on top to avoid overheating the cheese.
. Family pizza practice
1. with eggs, milk, a little sugar, a little salt (their customary taste) and water and noodles, a little thinner
2. their favorite dishes washed and shredded with salt mix a little bit, but also the sausage and bacon slices to be used
3. wake up half an hour of the surface, the non-stick pan or baking dish smeared with layer of oil, the surface put in the spread of thin stalls well
4. 4. put the ketchup thick smear layer
5. the shredded vegetables (and sliced meat) sprinkled
6. the shredded cheese sprinkled on a thick layer, (personal opinion: more delicious)
7. sprinkled with pepper
8. on the heat of the cooking, with a low fire, until the cheese melted on it. (The oven is fine, but it's too expensive, and it takes more than 10 minutes at 250 degrees).
. Microwave pizza
I. Base material: 110g of high-gluten flour, 50g of low-gluten flour, 3g of dry yeast, 3g of salt, 80g of warm water, 16g of olive oil.
II. Other ingredients: green pepper moderate, onion moderate, pizza, cheese moderate, ham moderate.
III. Tomato sauce material: tomato, tomato sauce, black pepper, onion, garlic, salt, sugar, olive oil, cheese powder, spices.
four. First of all, introduce the practice of tomato sauce, sauce Department of pizza in the status of good importance, so the production of good sauce directly affect the flavor of the pizza.
1, first of all, garlic, onion chopped into mush, fall into plus olive oil popping incense, popping until golden brown
2, add tomatoes, tomato paste continue to fry, stirring well, add spices (it is said that spices Wu Department of the Chinese fruit D, for example, the Department of Russia Ligang leaves, thyme, basil leaves, etc., try to make the sauce smell more fragrant,
3, according to personal taste add salt, sugar, cheese powder, adjust the flavor,
3, according to personal taste add salt, sugar, cheese powder, mix the flavor,
3, according to personal taste add salt, sugar, cheese powder, mix the flavor,
3, according to personal taste add salt, sugar, cheese powder, mix the flavor. Cheese powder, adjust the flavor, cook until thick can be loaded up, cool, tomato sauce is ready.
V. Bottom crust.
1. First, sift the high-gluten and low-gluten flours into a large bowl
2. Add the yeast and warm water, pour it into a bowl, and add the olive oil
3. Mix all the above ingredients together, and roll the dough into a ball shape for about 7 or 8 minutes, and then roll it out. 5. Take the dough out of the bowl, roll it out, and let it rest for 10 minutes
6. Shape the dough into a circle or any other shape you like with a floured stick
7. Take the tomato sauce with a tablespoon, and use the back of the tablespoon to spread it evenly on the crust
8. Sprinkle with shredded cheese, shredded peppers, and a few drops of green pepper. Sprinkle a layer of shredded cheese, add shredded peppers, onions, ham, and top with shredded cheese
Next, let the crust rest for at least 30 minutes to allow the crust to rise again so that it can fully bind with the ingredients, which is an important step.
After the pastry has "fattened up", cover it with a lid and start baking over low heat, without oil!
When the bottom of the pie starts to brown, it's almost done. Remove the pizza from the oven and place it in the microwave on high heat for 1 to 2 minutes to allow the cheese to melt and stick to the pie and toppings.
Remove the pizza and top with tomato salsa, and the pizza is ready to serve
. Salted egg yolk shrimp pizza
Raw materials: 1 small dough, fresh shrimp 75 grams, 2 salted egg yolks, 50 grams of young corn kernels, 25 grams of green beans, 50 grams of tomato salsa, 25 grams of cheese, salt, pepper, wine, lemon juice, refined oil, a little
Method of preparation: dough rolled out into a rounded crust, put in a baking dish, a layer of tomato salsa smeared over the top of the crust.
Fresh shrimp cut into cubes, with refined salt, pepper, yellow wine, lemon juice marinade for a few moments;
Salted egg yolks pressed into a puree; tender corn kernels and green beans into a pot of boiling water to blanch a water.
Then mix the diced shrimp, the mashed salted egg yolk, the young corn kernels and the green beans, and spread them together on the crust.
Shred the cheese and sprinkle it on top of all the ingredients, then drizzle with refined oil.
Place the baking dish in a 250°C oven and bake until the crust is crisp and the cheese is melted.
. Seasonal Vegetable Pizza
Raw materials: 1 small dough, potatoes, onions, large green and red peppers, eggplant, mushrooms, 35 grams each, 50 grams of tomato salsa, 25 grams of cheese, refined salt, pepper, cumin, refined oil, a little
Measurement: the dough rolled out into a round crust, put it into a baking dish, and smear tomato salsa on the top of the crust.
Potatoes boiled and cut into strips;
Onions cut into thick julienne strips;
Large green and red peppers stemmed and seeded and cut into thick julienne strips;
Eggplants cut into strips and blanched in a pot of boiling water;
Mushrooms cut into slices.
The potatoes, onions, large green and red peppers, eggplant, and mushrooms are then tossed with fine salt and spread together on the crust.
Shred the cheese and sprinkle it on top of all the ingredients, then sprinkle with pepper and cumin and drizzle with refined oil.
Place the baking dish in a 250°C oven and bake until the crust is crisp and the cheese is melted.
. This is a more authentic approach to PIZZA
Raw materials: 150g of flour, 2.5g of dry yeast, 90ml of lukewarm water, 10g of butter, 1/4 teaspoon of salt, 1/4 teaspoon of sugar
Pizza sauce ingredients: 1.5 tomatoes, 1/4 onion, 5g of butter, a pinch of thyme, black pepper, salt, sugar, chicken essence
Pizza sauce ingredients: mushrooms, embryo roots , kernel-less olives, corn kernels, 2 hot dog sausages, 250g of Suriname cheese
Flouring method: 1, pour the dry yeast into the warm water, stir well and let it rest for about 10 minutes; 2, mix the flour, salt and sugar, then add the yeast water. Play with the kneading, add the water little by little. After kneading into a ball; 3: Add butter and continue to knead without stopping. Knead until the dough is smooth, cover with plastic wrap and put a pot of hot water underneath the basin (do not be too hot, or you will burn the surface, the hand can accept the temperature can be) 4, placed 2 hours later, fermentation
Pizza sauce practice: 1, ready to seasoning; 2, chopped onions, tomatoes, peeled and diced; 3, the pot put heating butter melting; 4, put onions sauteed; 5, and then into the tomatoes, diced! continue to not quite stir-fry, know that after stir-fry soup add thyme, black pepper, salt, chicken broth, high heat to collect dry soup; 6, stir-fried pizzas sauce to put the amount of spare
pizzas practice: 1, ready to prepare the materials;
2, hot dog intestines, olives, mushrooms sliced, corn kernels dry water control (because I use the canned, so the water to be empty dry);
3, mozzarella shaved into the shredded spare (can also be cut into thin strips)
1, pizzeria plate brush with oil
2, take out the dough and divide it into two, roll it into a round cake and put it on the plate, the sides can be a little thicker, poke small holes with a fork in the cake
3, smear the pizzeria sauce just done on the edge of the place do not smear
4, put the cheese
5, spread the embryonic roots, corn kernels in the Sprinkle some cheese, then sprinkle the olives and sausage on top, preheat the oven at 220 degrees, bake for 15 minutes first. Take it out, cut it into pieces, (this step is for convenience when eating) sprinkle a little more cheese, put some olives and continue baking for 5 minutes.
I used peppers, corn kernels, ham, green beans, shrimp, you can also make your own seafood PIZZA or vegetable PIZZA
These are my own summary of the best. I have to make pizza for myself. So it exists on the computer. "Pizza" is a special crust, cheese, sauce and toppings made of Italian-style food, but in fact, this food has transcended the language and cultural barriers, become a global drink, by the consumers of all countries. However, the origin of this delicacy is not known. Nowadays, in the face of millions of pizzas baked every day in Pizza Hut restaurants, the world's "pizza expert", it is natural to assume that it was created by a baker in Naples, Italy, 400 years ago.
So who invented pizza? Some people believe that pizza originated in China: Marco Polo, the famous Italian traveler, loved a popular northern style of scallion pie when he was traveling in China. When he returned to Italy he always wanted to be able to taste it again, but he didn't know how to bake it. One Sunday, he and his friends gathered at home, one of them is a chef from Naples, Marco Polo had an idea, called the chef to the side, "so and so" depicted the northern Chinese scallion pie. The chef also excitedly according to Marco Polo depicted the method of production. But after half a day's work, he was still unable to put the filling into the dough. It was almost two o'clock in the afternoon and everyone was hungry. So Marco Polo proposed to put the filling on the dough to eat. After everyone ate it, they all said "good". The chef returned to Naples and then made a few times, and with the Neapolitan cheese and ingredients, not expected to be very popular with the diners, and from then on, "pizza" has been spread.
According to statistics, there are more than 20,000 pizzerias in Italy, including 1,200 in Naples. Most Neapolitans eat at least one pizza a week, and some eat it almost every day for lunch and dinner. It is customary for both rich and poor diners to fold their pizzas and hold them in their hands. This is now one of the criteria for recognizing the quality of the pizza's handiwork. The pizza must be soft enough that the outer layer will not break even if it is folded "wallet-like".
The world's most famous pizza chain is Pizza Hut, which was founded in Kansas in 1958. The "red roof" is the distinctive symbol of Pizza Hut's appearance. In more than 90 countries and regions around the world, Pizza Hut has more than 12,300 outlets, including nearly 40 outlets in China, and receives more than 4 million customers and bakes more than 1.7 million pizzas every day.
It is understood that a top quality pizza must have four qualities: fresh crust, top quality cheese, top quality pizza sauce and fresh toppings. The crust must be freshly made every day, and the flour is usually ground from Grade A wheat in spring and winter, so that the crust is made crispy on the outside and fluffy on the inside. Pure cheese is the soul of pizza, and authentic pizzas generally use mozzarella, which is rich in protein, vitamins, minerals and calcium and low in calories.
The process of making the pizza is as follows: firstly, the flour is mixed with the secret ingredients of the house, then the base is oiled, then a layer of rich pizza sauce made of fresh tomatoes mixed with natural spices is spread on it, and then the soft l00% grade A mozzarella cheese is sprinkled on it, and then the seafood, Italian sausage, Canadian cured meats, ham, spiced meat, mushrooms, peppers, pineapple and other fresh toppings are put into the oven at 2:00 pm, and finally the pizza is put into the oven at 2:00 pm, and then it is placed in the oven at 2:00 pm. Finally, bake in the oven at 260°C for 5 to 7 minutes. There you have it, a delicious pizza out of the oven, it is worth noting one thing: eaten right out of the oven, the best flavor. Pizza by size is generally divided into three sizes: 6 inches (cut into 4 pieces), 9 inches (cut into 6 pieces), 12 inches (cut into 8 pieces), according to the thickness is divided into two kinds of thick and thin.
The reason why people like pizza, in addition to its own delicious, but also with other snacks. For example, Pizza Hut's pizza comes with creamy chicken and mushroom soup, flavorful chicken wings, a variety of baked dumplings, fried small potatoes, and a self-service salad bar. One of the most familiar dishes in Italian cuisine is pizza, a globally recognized Italian delicacy that first appeared in Naples. Although some people like to associate it with Chinese pies, NAPOLI is still recognized as the birthplace of pizza, and many people believe that it is a combination of the city's romance and fantasy.
The Italians have the highest quality of life, with superb art and dynamic soccer, as well as Italian food that brings unlimited flavor to the taste buds. PIZZA is definitely another great contribution to the world's culinary culture of the romantic Italians in addition to Tiramisu:)
The world's best PIZZA makers are the Italians, but the best PIZZA business is the Americans, and Pizza Hut is a great example of this. Americans, Pizza Hut as a spring in every inch of the world to go popular, the food will be improved into a thick and greasy American taste, so that PIZZA has no choice but to stay in the fast food class. Those who put more than a dozen ingredients to a piece of cake on the pile of food, never Italian PIZZA, because the authentic Italian food is the route of fine dining, dishes light and not greasy, advocating the original flavor, cooking simple. Pizza Hut that fluffy multi-material thick loaded Pizza image is too deep-rooted, in turn, let the authentic Napoli Pizza in vain suffered.
One of the most striking differences between Italian and American pizza is that it is thin, not thick, simple but grand, with Mozzarella Cheese and herbs.
While Napoli Pizza can be made all over the world, there is only one authentic one. The Italians have even drafted a series of rules regarding the shape of the pizza, its thickness, the toppings, and even the way the olive oil is poured over it....... Only pizzas that meet these rules qualify for the name Napoli Pizza. It is said that the establishment of these provisions is to protect and promote the original traditional Napoli Pizza. a food is respected to the legislation to regulate and protect, I am afraid that only the Italian Napoli Pizza to have this honor, which is more visible to the Italians on the importance of the love of PIZZA, and do not hesitate to use the law to uncritically maintain their traditions.
A piece of real Napoli Pizza must be handmade, the raw dough must be kneaded, shaped, and then gently placed in a round dish by hand, "without the use of a rolling pin or any other mechanical tool"; but also try to bake in a charcoal oven, "the finished product must be fluffy and elastic. The finished product must be fluffy, elastic, and easily folded in half."
When authentic Italian Pizza is served to diners, there is always a certain distance between it and the image of Pizza ingrained in the mind. The real traditional Italian Pizza is a thin bottom, handmade, ingredients than the American single, even as simple as just sprinkle some ham, tomato juice, cheese with Mozzarella Cheese, the portion will not be too much, the salty flavor is light, never like the American Pizza as mentioned a trace of coupling effect. The hand-formed crust is soft on top and crispy on the bottom, and the edges are high and aromatic.
Italian PIZZA eating method is very delicate, before the entrance, should be cut from the tip of the PIZZA to roll outward, a bite, the lubrication of the cheese thick and crust of the crispy fluffy net, the warmth of the feeling from the forefinger to the lips, teeth and cheeks remain fragrant. Italian food is known as "Mom's Taste" because most mothers in Italy are good at cooking and use their love to cook delicious food.
"We work for living, not living for work!" is the favorite saying of the Italians who enjoy life the most. To the Italians, "a dinner is worth more than a good poem". Pizza, or Italian pie, has transcended the barriers of language and culture and has become a globally accepted food. But people in different countries and regions have slightly different tastes when it comes to eating this kind of pie.
The origins of the delicacy are uncertain, perhaps dating back to
the discovery of yeast and the fermentation of raw pasta by the ancient Egyptians some 6,000 years ago.
Experts and scholars agree that the millions of pizzas baked every day around the world today were pioneered by bakers in Naples, Italy, about 200 years ago. At that time, Naples, a large city in Europe, a large population, and pizza is a poor people's simple fast food. Naples is to pizza what Munich is to beer, the origin of the authentic stuff.
To make "authentic" pizza, you have to follow a recipe that has been passed down from generation to generation by local pizza makers. This recipe has now been compiled into an official manual.
According to the book, one liter of water is added to every 1.8 kilograms of flour, and the amount of yeast depends on the ambient temperature and humidity, and how long you want the dough to take to rise - about five hours is about right.
According to statistics, there are more than 20,000 pizzerias in total*** in Italy, including 1,200 in the Naples region. Most Neapolitans eat at least one pizza a week, and some are said to eat it every day for lunch and dinner.
Hundreds of years ago, pizza was originally a round baked pastry without tomatoes, usually served for breakfast. In those days, vendors sold pizzas on the street in tall copper "stufe" vessels held over their heads. Buyers were often poor and could only afford a slice or asked for credit. There is an "eight-day pizza" that allows customers to be a week in arrears.
Diners, rich and poor alike, folded their pizzas and ate them in their hands. This is still one of the criteria for recognizing the quality of a pizza's handiwork. The pizza had to be soft enough that the outer layer would not break even if it was folded "like a wallet".
Don't expect to get a pizza with pepperoni, herring, curry or tofu in a city that's all about authentic pizza. "You're going to put a piece of pineapple on your own pizza, sure, but that wouldn't be Neapolitan pizza." Antonello Pace, president of the Authentic Neapolitan Pizza Guild, says dismissively. The guild, which has 150 members around the world, has vowed to sell only the authentic stuff.
There are only two types of authentic Neapolitan pizza, Margherita and Marinara. The former is popular throughout Italy and, according to the Authentic Neapolitan Pizza Guild, can only be served with the following ingredients: San Marzano tomatoes, ultra-pure olive oil, buffalo milk cheese, shiso and salt. The latter, named after the fisherman who used to eat pizza for breakfast, is topped with tomatoes, garlic, olive oil and mint shavings.
In 1994, the World Summit was held in Naples. One day, local pizza maker Caccioli was in his own little pizzeria in the city center when he saw a fleet of black sedans drive by and pull up almost right outside his store. Then, U.S. President Bill Clinton was seen getting out of the limos and walking down the sidewalk.
Turns out it was Clinton who wanted to take a walk. The sideburned Cacharelli then bypassed the Secret Service agents (who are good at subduing assassins but can't stop a persistent baker) and went up to greet the U.S. president.
Cachari said offhandedly, "Mr. President, how about a pizza?"
Clinton was slightly surprised, but immediately replied with a smile, "Yes. Pizza."
Cachari made two in the blink of an eye, one a traditional Margherita pizza, the other smaller and fried through in boiling oil, a specialty of his store. Clinton devoured both. In the two hours that followed, Cachari became the world's most famous pizza maker.
Another pizza maker, Paganini, heard that Cacciari had "caught" the president of the United States and sent a telegram to the hotel where Clinton was staying. The telegram read, "We are waiting for you at First Pizza's pizzeria." That was no more than a slight exaggeration, as his establishment, called Brundy's, is a venerable Neapolitan pizzeria that has enjoyed a reputation ever since one of its chefs coined the name Margherita's Pizza.
It was June 11, 1889, when pizza maker Esposito was invited to bake pizzas for Queen Margherita at a time when the Kingdom of Italy had not long been united and King Umberto was on the throne. Some scholars believe that this was a deliberate attempt by the queen to win the hearts and minds of the people by trying the food that her people liked.
According to historical records, the pizza chef baked three kinds of pizzas, the last of which was served with tomato, cheese and shiso, and the red, white and green colors of the Italian flag. The queen is said to have particularly admired the last one, and so before long the pizza was called Margherita.
105 years later, the U.S. president's limousine arrived outside Paganani's. Clinton got out of the car, thanked the heir to the Esposito, and said he couldn't find the time to be invited to a table, but he had brought his mother-in-law and daughter with him.
Paganani finally saved face! Not only did the two female guests each have a Margherita pizza at the store, they took two with them when they left.
Today, people all over the world want to learn how to make pizza. Pizza chef Cachari then holds classes in Seoul to teach experienced techniques to Korean pizza chefs. In addition, the Neapolitans plan to create a "pizza university" with intensive on-the-job training at several historic pizzerias. A number of students have already enrolled in the two-month program. Courses include the history of pizza, flour mixing, dough preparation, and the use of wood-fired stoves, etc. There are many claims about the origin of pizza, one of which is that it originated in China. When the famous Italian traveler Marco Polo traveled in China, he liked to eat a kind of northern popular scallion oil pie. When he returned to Italy he always wanted to be able to taste it again, but couldn't bake it. One Sunday, he gathered with friends at his home, one of them was a chef from Naples, Marco Polo had an idea, called the chef to his side, "so and so" to describe the northern Chinese scallion pie. The chef also excitedly according to Marco Polo depicted the method of production. But after half a day's work, he was still unable to put the filling into the dough. It was almost two o'clock in the afternoon and everyone was hungry. So Marco Polo proposed to put the filling on the dough to eat. After everyone ate it, they all said "good". The chef returned to Naples and did a few more times, and with the Neapolitan cheese and ingredients, not expected to be very popular with diners, since the "pizza" has spread
Pizza originated from the salty cake called Piza put tomatoes, anchovies, capers and mozzarella cheese original eating, evolved to in the In 1889, a pizza maker celebrated the arrival of the new King of Italy in Naples and the honor of Queen Margaret by using green basil, red tomatoes and white mozzarella cheese to make what is now known as Tomato Pizza
In fact, it seems that the origin of this delicacy has been lost in the past, perhaps dating back to the time when the ancient Egyptians discovered yeast and knew how to make pasta fermentation, some 6,000 years ago. when the ancient Egyptians discovered yeast and knew how to ferment raw pasta about 6,000 years ago.
Currently, experts and scholars agree that the millions of pizzas baked every day around the world today were first created by bakers in Naples, Italy, about 200 years ago.
So when it comes to the origin of pizza, it is said to have originated in Naples, Italy.
The classification of pizza
Currently on the market there are many different types of pizza, each store believes that their own pizza is the most authentic Italian pizza, the price is even more from a few dollars each to a few hundred dollars. What kind of pizza is authentic Italian pizza? After reading the following classification you will naturally understand.
(1), according to the size classification
A, 6-inch pizza (Small Pizza), for 1-2 people to eat
B, 9-inch pizza (Regular Pizza), for 2-3 people to eat
C, 12-inch pizza (Large Pizza), for 4-5 people to eat
(4), according to the baking apparatus classification
A, electric baking
B, gas baking
C, wood oven baking
(5), according to the overall process classification
A, Italian pizza
B, American pizza
Distinguish a pizza is authentic is to see the bottom of the cake is how to mold, the industry is recognized to distinguish the bottom of the cake, the bottom of the cake is formed. At present, the industry recognized standards for differentiation are as follows, if it is Italian pizza that is bound to be a hand-thrown pizza, the bottom of the pie is formed by hand-thrown,