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History of Big Pizzas

By Edited Jun 16, 2015 0 0

Pizza is undoubtedly one of the most common and popular fast foods in the world and rightly so, with its great variety of toppings and crusty dough it makes a great snack for anyone. Its roots can be found in Italy, pizza has been on the menu for almost three hundred years, but the Neapolitan tomato pie got cheese only in 1889. That's the base of most of the recipes we now call pizza.

The traditional margherita pizza is made with tomato sauce, mozzarella, basil and extra-virgin olive oil. The flour used is a high protein containing strong flour, which is similar to bread making flour. For the best results pizza dough has to be kneaded by hand, and formed to 1/8" thick circle shaped object.

Did you know that original pizzas are done in a big stone oven over oak-wood fire? The oven is heated to 900 F and pizza is baked for only a minute or a minute and a half. In this time at that heat pizza gets crusty on the outside, but doesn't burn, and all the ingredients stay juicy on top.

The original Neapolitan pizza is made with selected ingredients using traditional procedures. Other Italian pizzas are pizza rustica or pizza al taglio. These versions are using a thicker crust of about 1/2" and are made in a big pizza pan. They're cut with a scissor like pizza cutter and sold by weight.

In the 20th century pizza became internationally acknowledged food like chicken curry, or french fries. Most notable international variation is the Chicago-style deep pan pizza, which is baked in a pan instead of on a stone like the traditional version in Italy. The Chicago-style pizza is eaten with fork and knife instead of fingers because it's so thick.

The New-York style pizza is made with strong flour usually hand tossed and featuring a thin crust. Slices are often taken from a big pizza, around 18", and sold separately. The regular has sauce and cheese and is sometimes referenced to as cheese pizza.

A big pizza is often called family size and is usually 12" to 18" in diameter. The small version, which is often referenced to as regular, is 8" to 12" big.The biggest hand spun pizza ever made stretched 33" and was made of more than a pound of dough.

Pizzas are enjoyed all over the world, and there are probably dozens of variations in every country, but the original will always be the one made in Italy in late 19th century. That is where pizza comes from.



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