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The terms dessert pizza and sweet pizza are used for a variety of dishes resembling a pizza, including chocolate pizza and fruit pizza. [85] [86] Some are based on a traditional yeast dough pizza base, [87] while others have a cookie-like base [88] and resemble a traditional pizza solely in having a flat round shape with a distinct base and ...
The history of pizza began in antiquity, as various ancient cultures produced flatbreads with several toppings. Pizza today is an Italian dish with a flat dough-based base and toppings, with significant Italian roots in History. A precursor of pizza was probably the focaccia, a flatbread known to the Romans as panis focacius, to which toppings ...
Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, founded by Ike Sewell and Richard Riccardo in 1943. [8] [9] [10] Riccardo's original recipe for a pizza cooked in a pie pan or cake tin was published in 1945 and included a dough made with scalded milk, butter, and sugar. [11]
This is your chance. 12. Greek Style. wirestock/Getty Images. This hyper-local style of pizza is common in New England (and pretty much nowhere else). Greek-style pizza is almost like a thin ...
Pizza. Pizza Margherita or Margherita pizza[1] is a typical Neapolitan pizza, roundish in shape with a raised edge (the cornicione) and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil. [2][3] The dough is made by mixing water, salt, and yeast (either ...
Numerous regional variations have evolved, with many bearing only a casual resemblance to the Italian original. Pizza is a popular item produced by many small restaurants as well as several large pizza restaurant chains. The United States pizza restaurant industry was worth $37 billion in 2015. [2] [3]
Detroit-style pizza showing typical lacy cheese crust edge and sauce on top. Detroit-style pizza is a deep-dish rectangular pizza topped with Wisconsin brick cheese and a cooked tomato-based sauce. [2] [3] The dough typically has a hydration level of 70 percent or higher, which creates an open, porous, chewy crust with a crisp exterior.
Brier Hill pizza is characterized by a breadlike dough, thick tomato sauce, bell peppers and Romano cheese rather than the more-typical mozzarella. [1][4][5][6] The traditional toppings were used because home-canned tomatoes and peppers were common items in many Italian homes and Romano cheese can be stored without refrigeration. [6]