Follow on Google News News By Tag * Pizza * World * Popular * Dish * Best * Ballantyne * Tonys * Charlotte * nc * Neopolitan * Oven * Baked * Tomatoes * Sauce * Cheese * Bread * More Tags... Industry News News By Location Country(s) Industry News
Follow on Google News | Best Ballantyne Pizza, Tonys Pizza of Ballantyne in Charlotte NC tells the history of pizzaPizza (pronounced /ˈpiːtsə/ ( listen) or /ˈpiːdzə/; 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.
By: HPM, LLC 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” 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) 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, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).[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 brewer’s yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (¹⁄₈ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[4] When cooked, it should be crispy, tender and fragrant. Neapolitan pizza has been given the status of a “guaranteed traditional specialty” in Italy.[ambiguous] Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy, is available in two different styles: (1) Take-away shops sell pizza rustica or pizza al taglio. This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm). The crust is similar to that of an English muffin, and the pizza is often cooked in an electric oven. It is usually cut with scissors or a knife and sold by weight. (2) In pizza restaurants (pizzerias), pizza is served in a dish in its traditional round shape. It has a thin, crisp base quite different from the thicker and softer Neapolitan style base. It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture. In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome is called pizza napoletana). REFERENCES FOR THIS ARTICLE ARE FOUND ON THE LINK BELOW http://www.ballantynepizza.com READ THE REST BY CLICKING THE LINK BELOW http://www.ballantynepizza.com/ # # # High Power Marketing in Charlotte 8440 Read Road Charlotte, NC 28277 704-905-8275 803-396-0537 Email: keith@charlottemarketingfirms.com Website: http://www.charlottemarketingfirms.com End
|
|