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| − | {{pizza}} | + | {{honor header|1|2014|Household Arts|Inter-European Division|Pizza_Maker.png}} |
| − | Although the word pizza was first documented in 997 AD in [[Gaeta]]<ref name=autogenerated1>Salvatore Riciniello (1987) '''''Codice Diplomatico Gaetano''''', Vol. I, La Poligrafica</ref> and successively in different parts of Central and South Italy, the history of the dish itself is not very clear or well documented.
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| − | The precursor of [[pizza]] was probably the [[focaccia]], a flat bread known to the Romans as "panis focacius",<ref>[http://www.italiantourism.com/pane.html "panis focacius denoted a flat bread cooked in the ashes ("focus" meant hearth)" - ENIT North America]</ref> to which toppings were then added.<ref name=Treasures>{{cite book|last=Anderson|first=Burtan|title=Treasures of the Italian Table|year=1994|publisher=William Morrow and Company|isbn=978-0688115579|page=318}}</ref>
| + | ==1. Do a short research on the history of pizza.== |
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| − | ==Etymology==
| + | Reference - [http://en.wikipedia.org/wiki/History_of_pizza History of Pizza] |
| − | The term 'pizza' first appeared "in a Latin text from the southern Italian town of [[Gaeta]] in 997 AD, which claims that a tenant of certain property is to give the bishop of Gaeta ''duodecim pizze'' ['twelve pizzas'] every Christmas Day, and another twelve every Easter Sunday".<ref name=autogenerated1 /><ref>[http://pizzaindia.wordpress.com/2014/06/19/linguistic-wonders-series-pizza-is-a-german-word/ Martin Maiden (2012) "Linguistic Wonders Series: Pizza is a German Word", YourDictionary.com]{{dead link|date=August 2013}}</ref>
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| − | The origins of the word are uncertain and disputed. Suggested etymologies include:
| + | ==2. Make a list of the basic ingredients for the pizza dough.== |
| − | * The [[Ancient Greek]] word πικτή (''pikte''), "fermented pastry", which in Latin became "picta", and [[Late Latin]] ''pitta'' > ''pizza''. Compare Greek [[pita]] bread and the Apulia and Calabrian ''pitta''.
| + | The basic ingredients for pizza dough are: |
| − | * The [[Ancient Greek]] word πίσσα (''pissa'', [[Attic dialect|Attic]] πίττα, ''pitta''), "pitch",<ref>{{cite web|url=http://www.etymonline.com/index.php?term=pizza |title=''Pizza'', at Online Etymology Dictionary |publisher=Etymonline.com |date= |accessdate=2009-06-05}}</ref><ref>{{cite web|url=http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3D%2383267 |title=''Pissa'', Liddell and Scott, "A Greek-English Lexicon, at Perseus |publisher=Perseus.tufts.edu |date= |accessdate=2009-06-05}}</ref> or ''pḗtea'', "bran" (''pētítēs'', "bran bread").<ref>{{cite web|url=http://dictionary.reference.com/search?q=pizza&r=66 |title=''Pizza'', at Dictionary.com |publisher=Dictionary.reference.com |date= |accessdate=2009-06-05}}</ref>
| + | *Flour |
| − | * The Latin word ''pinsa'', the past participle of the verb “pinsere”, which means to pound or to crush and may refer to the flattening out of the dough. | + | *Water |
| − | * The Latin word ''picea'', which describes the blackening of bread in the oven or the black ash that gathers at the bottom of the oven. | + | *Yeast |
| − | * The Italian word ''pizzicare'' meaning “to pluck”, which supposedly refers to pizza being “plucked” quickly from the oven (''pizzicare'' was derived from an older Italian word ''pizzo'' meaning “point”).<ref>{{cite web|url=http://whatscookingamerica.net/History/Pizza/PizzaHistory.htm |title=Pizza, History and Legends of Pizza |publisher=Whatscookingamerica.net |date= |accessdate=2009-06-05}}</ref> | + | *Sugar (to activate the Yeast) |
| − | * The [[Old High German]] word ''bizzo'' or ''pizzo'' meaning “mouthful” (related to the English words “bit” and “bite”), which was brought to Italy in the middle of the 6th century AD by the invading [[Lombards]].<ref>{{cite web|url=http://www.garzantilinguistica.it/ricerca/?q=pizza|title=Pizza|work=Garzanti Linguistica|publisher=De Agostini Scuola Spa|accessdate=2014-01-31}}</ref><!-- This is the origin favored by the [[Oxford English Dictionary]] though the entry notes that it is unattested.<ref>{{cite web|url=http://www.oed.com/ |title=Oxford English Dictionary: The definitive record of the English language |publisher=Oed.com |date= |accessdate=2009-06-05}}</ref> --> | + | *Oil |
| | + | *Salt |
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| − | ==Origins== | + | ==3. Find out at least one biblical text about each single ingredient. Explain at least 4 of these texts and their symbolic meaning.== |
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| − | Foods similar to pizza have been made since the [[neolithic age]]. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history.
| + | [http://bible.knowing-jesus.com/topics/Flour Bible verses on Flour] |
| − | * In [[Sardinia]], French and Italian archaeologists have found bread baked over 7,000 years ago. According to Professor Philippe Marinval, the local islanders leavened this bread.<ref>http://www.sardegnaturismo.it/documenti/1_39_20060829130058.pdf</ref>
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| − | * The [[Ancient Greeks]] had a flat bread called ''plakous'' (''πλακοῦς'', gen. ''πλακοῦντος'' - ''plakountos'')<ref>[http://www.perseus.tufts.edu/cgi-bin/ptext?doc=Perseus%3Atext%3A1999.04.0057%3Aentry%3D%2383459 Plakous], Liddell and Scott, "A Greek-English Lexicon", at Perseus</ref> which was flavored with toppings like herbs, onion, and garlic.
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| − | Like pizza, these flatbreads are from the [[Odyssey]] area. Other examples of flatbreads that survive to this day from the ancient Mediterranean world are [[focaccia]] (which may date back as far as the ancient [[Etruscan civilization|Etruscans]]), [[Coca (pastry)|coca]] (which has sweet and savory varieties) from [[Catalonia]], [[Valencia (province)|Valencia]] and the [[Balearic Islands]], the [[Greeks|Greek]] [[Pita]]. [[Lepinja]] or in the [[Balkans]] or [[Piadina]] in the Romagna part of Emilia-Romagna in Italy.<ref>{{cite web|url=http://www.hitit.co.uk/foodrink/pide.html |title=Food and Drink - Pide - HiTiT Turkey guide |publisher=Hitit.co.uk |date= |accessdate=2009-06-05}}</ref>
| + | [http://bible.knowing-jesus.com/topics/Water Bible verses on Water] |
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| − | Foods similar to flatbreads in other parts of the world include the Indian [[Paratha]] (in which fat is incorporated), the Central and South Asian [[Naan]] (leavened) and [[Roti]] (unleavened), the Sardinian [[Pane Carasau|Carasau]], [[Spianata]], [[Guttiau]], [[Pistoccu]] and Finnish [[Breads of Finland#Rieska|Rieska]]. Also worth note is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian [[Flammkuchen]], German [[Zwiebelkuchen]], and French [[Quiche]].
| + | [http://bible.knowing-jesus.com/topics/Leaven Bible verses on Yeast or Leven] |
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| − | In 16th century [[Naples]] a [[Galette]] flatbread was referred to as a pizza.<ref>{{cite web|url=http://pomopizzeria.com/index.php?/pages/the_history_of_neapolitan_pizza |title=Home |publisher=Pomo Pizzeria |date= |accessdate=2013-08-10}}</ref> Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time.<ref>{{cite web|url=http://www.tobetravelagent.com/history-of-pizza-margherita-recipe/ |title=History of Pizza Margherita|publisher=tobetravelagent.com |date=2012-04-09 |accessdate=2012-04-09}}</ref> This was later replaced by oil, tomatoes (after Europeans came into contact with the Americas) or fish. In 1843, [[Alexandre Dumas, père]] described the diversity of pizza toppings.<ref name=dumas>{{cite book |first=Alexandre |last=Dumas |authorlink=Alexandre Dumas |title=Le Corricolo |year=1843 |edition=Oeuvres Complètes (1851) |page=91 |url=http://www.dumaspere.com/pages/bibliotheque/chapitre.php?lid=v4&cid=9 |accessdate=2012-05-22}}</ref> An often recounted story holds that on 11 June 1889, to honour the Queen consort of [[Italy]], [[Margherita of Savoy]], the [[Naples|Neapolitan]] pizzamaker Raffaele Esposito created the "Pizza Margherita", a pizza garnished with tomatoes, [[mozzarella]], and basil, to represent the [[national colours of Italy]] as on the [[Italian flag]].<ref>{{cite journal|journal=Vegeterian Times|title=Beyond Pizza|last=Danford|first=Natalie|number=109|date=October 1994|publisher=Active Interest Media|issn=0164-8497}}</ref><!-- {{sfn|Danford|p=38}} --><ref>{{cite news|title=Rallying to protect 'real' pizza|newspaper=[[Philadelphia Enquirer]]|date=5 April 1989}}</ref><!-- p=E08 --><ref>{{cite news|title=Pizza purists out to protect patriotic pie|newspaper=[[Lakeland Ledger]]|agency=[[Associated Press]]|date=2 March 1989}}</ref><!-- p=12A --><!-- NOTE: American Heritage article by Hanna Miller is not a reliable citation for this claim -->
| + | [http://bible.knowing-jesus.com/topics/Honey Bible verse on Sugar (Honey is mentioned)] |
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| − | Pizza is now a type of bread and tomato dish, often served with cheese. However, until the late nineteenth or early twentieth century, the dish was sweet, not savory, and earlier versions which were savory more resembled the flat breads now known as [[schiacciata]].<ref>Alexandra Grigorieva, "Naming Authenticity and Regional Italian Cuisine [http://books.google.com/books?lr=lang_en&id=HflTVd898PAC&dq=Pellegrino+Artusi&q=pizza#v=snippet&q=pizza&f=false]," in Richard Hosking, ed., ''Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food and Cookery 2005'' (Prospect Books, 2006): 211-216.</ref> [[Pellegrino Artusi]]'s classic early twentieth century cookbook, ''La Scienza in cucina e l'Arte di mangiar bene'' gives three recipes for pizza, all of which are sweet.<ref>Pellegrino Artusi, ''La scienza in cucina e l'Arte di mangiar bene'' (1911; rpr. Torino: Einaudi, 2001)</ref> However, by 1927, Ada Boni's collection of regional cooking includes a recipe using tomatoes and mozzarella.<ref>Grigorieva, Naming Authenticity," p. 211-212.</ref>
| + | [http://bible.knowing-jesus.com/topics/Oil Bible verses on Oil] |
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| − | ==Innovation==
| + | [http://bible.knowing-jesus.com/topics/Salt Bible verses on Salt] |
| − | The innovation that led to flat bread pizza was the use of [[tomato]] as a topping. For some time after the tomato was brought to [[Europe]] from the Americas in the 16th century, it was believed by many Europeans to be poisonous (as are some other fruits of the [[nightshade]] family). However, by the late 18th century, it was common for the poor of the area around [[Naples]] to add tomato to their yeast-based flat bread, and so the pizza began.<ref>{{cite web|url=http://www.pizzatoday.com/magazine/deep-dish-pizza#.UWMimo4ZzHM |title=Deep Dish Pizza |publisher=Pizzatoday.com |date= |accessdate=2013-08-10}}</ref> The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty.
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| − | [[Image:Pizzeria Port Alba.jpg|thumb|left|[[Antica Pizzeria Port'Alba]] in Naples]]
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| − | Until about 1830, pizza was sold from open-air stands and out of pizza bakeries, and pizzerias keep this old tradition alive today. It is possible to enjoy paper-wrapped pizza and a drink sold from open-air stands outside the premises. [[Antica Pizzeria Port'Alba]] in Naples is widely regarded as the city's first pizzeria.<ref>{{cite web|url=http://www.pizzanapoletana.org/showassoc_eng.php?id=140 |title=Avpn |publisher=Pizzanapoletana.org |date=1984-09-28 |accessdate=2009-06-05}}</ref>
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| − | Purists, like the famous pizzeria “Da Michele” in Via C. Sersale (founded 1870),<ref>{{cite web|url=http://www.damichele.net/ |title=Antica Pizzeria "Da Michele" dal 1870 |publisher=Damichele.net |date= |accessdate=2009-06-05}}</ref> consider there to be only two true pizzas — the [[Marinara sauce|Marinara]] and the Margherita — and that is all they serve. These two "pure" pizzas are the ones preferred by many Italians today.
| + | ==4. Describe the leavening process.== |
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| − | The Marinara is the older of the two and has a topping of tomato, [[oregano]], [[garlic]] and [[extra virgin olive oil]]. It is named “marinara” because it was traditionally the food prepared by "la marinara", the seaman's wife, for her seafaring husband when he returned from fishing trips in the [[Gulf of Naples|Bay of Naples]].
| + | A leavening agent (also leavening agent or leaven agent; /ˈlɛvənɪŋ/ or /ˈlɛvən/), also known as a raising agent, is any one of a number of substances used in doughs and batters that causes a foaming action that lightens and softens the finished product. Formation of carbon dioxide is induced by chemical agents reacting with moisture, heat, acidity, or other triggers. |
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| − | The Margherita is topped with modest amounts of tomato sauce, mozzarella cheese and fresh basil. It is widely attributed to baker [[Raffaele Esposito]], who worked at "Pizzeria di Pietro," established in 1880. Though recent research casts doubt on this legend,<ref>{{cite web | + | The leavening agent incorporates gas bubbles into the dough. The alternative or supplement to leavening agents is mechanical leavening by which air is incorporated by mechanical means. Most leavening agents are synthetic chemical compounds, but carbon dioxide can also be produced by biological agents. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain. |
| − | | title = Was margherita pizza really named after Italy’s queen?
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| − | | url = http://www.bbc.co.uk/food/0/20515123
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| − | | work = BBC Food
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| − | | date = 28 December 2012
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| − | | accessdate = 31 December 2012
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| − | }}</ref> the tale holds that, in 1889, he baked three different pizzas for the visit of King [[Umberto I of Italy|Umberto I]] and Queen [[Margherita of Savoy]]. The Queen's favorite was a pizza evoking the colors of the Italian flag — green ([[basil]] leaves), white ([[mozzarella]]), and red ([[tomato]]es).<ref name=amherit>{{cite news |first= |last= |authorlink= |coauthors= |title=American Pie |url=http://www.americanheritage.com/articles/magazine/ah/2006/2/2006_2_30.shtml |quote=Cheese, the crowning ingredient, was not added until 1889, when the Royal Palace commissioned the Neapolitan pizzaiolo Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three contenders he created, the Queen strongly preferred a pie swathed in the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella). |work=[[American Heritage (magazine)|American Heritage]] |date=April–May 2006 |accessdate=2009-07-04 }}</ref> According to the tale, this combination was named Pizza Margherita in her honor. Although those were the most preferred, today there are many variations of pizzas.
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| − | "Associazione Verace Pizza Napoletana"<ref name="pizzanapoletana1">{{cite web|url=http://www.pizzanapoletana.org/index_eng.php |title=Avpn - Associazione Verace Pizza Napoletana |publisher=Pizzanapoletana.org |accessdate=2009-06-05}}</ref> ("True Neapolitan Pizza Association"), which was founded in 1984, has set the very specific rules that must be followed for an authentic Neapolitan pizza. These include that the pizza must be baked in a wood-fired, domed oven; that the base must be hand-kneaded and must not be rolled with a pin or prepared by any mechanical means (i pizzaioli — the pizza makers — make the pizza by rolling it with their fingers) and that the pizza must not exceed 35 centimetres in diameter or be more than one-third of a centimetre thick at the centre. The association also selects pizzerias all around the world to produce and spread the verace pizza napoletana philosophy and method.
| + | Found on [http://en.wikipedia.org/wiki/Leavening_agent Wikipedia]. |
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| − | There are many famous pizzerias in Naples where these traditional pizzas can be found like Da Michele, Port'Alba, Brandi, Di Matteo, Sorbillo, Trianon and Umberto (founded: 1916).<ref>{{cite web|url=http://www.umberto.it/ |title=Benvenuti su umberto.it |publisher=Umberto.it |date= |accessdate=2009-06-05}}</ref> Most of them are in the ancient historical centre of Naples. These pizzerias will go even further than the specified rules by, for example, only using "San Marzano" tomatoes grown on the slopes of [[Mount Vesuvius]] and only drizzling the olive oil and adding tomato topping in a clockwise direction.
| + | ==5. What is the difference between Neapolitan style pizza and Roman style pizza?== |
| | + | Roman pizza is thin and usually stretched with the help of a rolling-pin. It is baked for a longer time at a lower temperature. Neapolitan pizza instead is thicker and softer. It is formed by hand – that’s why its outer edge is also thicker. It must be cooked for a much shorter time. |
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| − | The pizza bases in Naples are soft and pliable. In Rome they prefer a thin and crispy base. Another popular form of pizza in Italy is "[[pizza al taglio]]" which is pizza baked in rectangular trays with a wide variety of toppings and sold by weight.
| + | ==6. According to its shape and size, how many kinds of pizza do you know?== |
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| − | In December 2009, the pizza napoletana was granted [[Protected Geographical Status|Traditional Speciality Guaranteed]] status by the [[European Union]].<ref>{{cite news |first=John |last=Hooper |title=Pizza napoletana awarded special status by EU |url=http://www.guardian.co.uk/world/2009/dec/09/italian-pizza-wins-protected-status |work=The Guardian |date=9 December 2009 |accessdate=9 December 2009}}</ref>
| + | 1. Neapolitan - Many pizzas are variations on the original pie of Naples — a flat, hearth-baked, chewy crust topped with tomatoes or tomato sauce and mild cheese. A few of the most common variations are New York-style pizza, which is bigger and flatter than the original pizza of Napoli, designed to be cut into large, flexible wedges that can be folded and eaten while walking or working. |
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| − | In 1990 the world's largest pizza was made in South Africa at the Norwood supermarket, the pizza weighed 12.9 tons.<ref>[http://www.guinnessworldrecords.com/world-records/3000/largest-pizza Guinness World Records]</ref>
| + | 2. Sicilian - True Sicilian pizza is a rectangular slab of bread with toppings — which typically do not include cheese — pushed into the dough before baking. The American version is radically different, usually with a thick layer of cheese encasing all the toppings. |
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| − | ==Pizza in Canada==
| + | Most pizzas are based on these first two types, with the the follow most common variants with New York Style mentioned above under Neapolitan: |
| − | [[Canada]] was first introduced to pizza in the late 1950s, with the arrival of the first pizza ovens entering the country.<ref>{{cite web|url=http://www.canada.com/story.html?id=02f306cd-5f68-4472-82d8-af9524003ec1
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| − | |title=Bringing the first pizza ovens to Canada in the 1950s|publisher=Canada.com |date= |accessdate=2014-02-20}}</ref> It gained popularity throughout the 1960s with many pizzerias and restaurants opening across the country. Pizza was mostly served in restaurants and small [[pizzerias]] across town. Most pizza restaurants across Canada also serve popular Italian cuisine in addition to pizza, such as: pasta, salad, soups and sandwiches. Fast food pizza chains also provide other side options for customers to choose from, in addition to ordering pizza: chicken wings, fries and [[Poutine]], salad, and [[calzones]]. Pizza chains across Canada can be found in shopping centres, schools, and neighbourhood plazas, with majority of these chains offering a sit-and-dine facility for customers.
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| − | There are two distinct pizzas that are identifiable to Canadians: the “Canadian” pizza and the Poutine Pizza. A “Canadian” Pizza is usually prepared with the following toppings, which makes this pizza recipe well known by its name worldwide: tomato sauce, mozzarella cheese, bacon, pepperoni and mushrooms. Many variations of this pizza exist, but the two standout ingredients that makes this pizza distinctly Canadian is the inclusion of bacon and mushroom on all “Canadian” pizzas. The Poutine Pizza is recent pizza creation that has become a Canadian phenomenon since its creation. The pizza is a spin on the classic Canadian dish, which traditionally includes [[cheese curds]] and gravy, topped on [[french fries]]. Pizza Hut first introduced the pizza alternative into Canada for a limited time in June 2013.<ref>{{cite web|url=http://globalnews.ca/news/635033/poutine-makes-its-debut-as-pizza-topping/
| + | 1. Chicago Pizza Pie - Around the world, Chicago-style pizza usually refers to the deep-dish, multi-layered pizzas first created by Ike Sewell in the mid-twentieth century. That pie, almost a casserole, offers a unique pizza experience. It usually includes a thin crust in a deep dish, with toppings on the bottom, covered in cheese and tomato sauce on the top. It has also spawned some lesser pizzas, generally called pan pizzas. Pan pizzas are round with a thick, well-oiled crust — somewhat similar to a Sicilian crust — with an indentation to hold more toppings. |
| − | |title=Poutine Makes its debut as pizza opping |publisher=globalnews.ca|date= |accessdate=2014-02-20}}</ref> Many local pizza chains have since adapted the invention as a regular menu item across Canada. The toppings for this pizza included: cheese curds, french fries, gravy, and shaved beef.
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| − | There are many different crust styles that pizza is served on in Canada, which includes: a traditional style pan crust, a thin crust, cheese crust- multi-grain crust, whole grain crust, and a gluten-free crust. Stuffed crust pizza is also a very popular pizza alternative to Canadian customers. It contains pizza toppings of the customer’s choice on a mozzarella-filled crust.
| + | 2. California-Style Pizza - California-style pizza is characterized by a plate-sized, very thin cracker-like crust and a range of unusual toppings. |
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| − | Some of Canada’s highly reputable and successful Pizza brands include: [[Boston Pizza]], [[Pizza Pizza]], and Vanelli’s. Boston Pizza, also known as BP’s in Canada and Boston's the Gourmet pizza in the United States and Mexico, is one of Canada’s largest franchising restaurants.<ref name="Boston Pizza Company History">{{cite web|url=https://bostonpizza.com/assets/mediacentre/documents/pdf/Boston_Pizza_-_Company_History.pdf |title=Boston Pizza Company History |publisher=bostonpizza.com |date= |accessdate=2014-02-20}}</ref> The brand has opened over 325 locations across Canada and 50 locations in Mexico and USA.<ref name="Boston Pizza Company History"/> The first Boston Pizza location was opened in Edmonton, Alberta, in 1964, and operated under the name "Boston Pizza & Spaghetti House". Today, Boston Pizza is recognized as Canada’s top casual dining brand,{{citation needed|date=July 2014}} with locations still opening across the nation. It is the first Canadian restaurant to introduce the heart-shaped pizza on Valentine’s Day, a 22-year tradition, where a dollar from each pizza ordered supports Boston Pizza Foundation Future Prospects.<ref>{{cite web|url=http://blogs.leaderpost.com/2014/02/05/boston-pizza-once-again-offering-heart-shaped-pizzas-for-valentines-day/
| + | 3. Sourdough Pizza - San Franciscans have long adored their hearty sourdough-crust pizzas topped with the freshest ingredients. |
| − | |title=Boston Pizza Once Again Offering Heart Shaped Pizza For Valentine’s Day|publisher=leaderoist,cin.com |date= |accessdate=2014-02-20}}</ref> Pizza Pizza, and its subsidiary chain [[Pizza 73]] in Western Canada, is one of Canada’s largest domestic brands based in Ontario.{{citation needed|date=July 2014}} To date, they have over 500 locations nationwide, and have filled over 29 million orders annually.<ref>{{cite web|url=http://www.techvibes.com/blog/hungry-want-pizza-theres-an-app-to-help-you-order-one-2011-04-04
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| − | |title=Hungry? Want Pizza? There’s an app to help you order one |publisher=techvibes.com |date= |accessdate=2014-02-20}}</ref>
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| − | Vanelli’s is an international pizza chain that is based in [[Mississauga, Ontario]].<ref name="lAbout Us Us">{{cite web|url=http://www.vanellisrestaurants.com/en/about-us |title=lAbout Us Us|publisher=vanellisrestaurant.com |date= |accessdate=2014-02-20}}</ref> The chain first opened in 1981, serving both pizza and other fresh Italian cuisine, such as pasta and Italian sandwiches.<ref name="lAbout Us Us"/> In 1995, the brand opened its first international location in [[Bahrain]] and became an international success. The brand continued to open additional locations across the Middle East, with chains now opened in the [[United Arab Emirates]], [[Lebanon]], and [[Morocco]].<ref>{{cite web|url=http://www.vanellisrestaurants.com/en/locations |title=locations|publisher=vanellisrestaurant.com |date= |accessdate=2014-02-20}}</ref> There are over 110 locations worldwide; making Vanelli’s the first pizza brand in Canada to open locations internationally.
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| − | With pizza gaining popularity across the nation, major American pizza chains such as [[Pizza Hut]], [[Domino’s Pizza]] and [[Little Caesars]] have expanded their locations up in Canada, competing against the domestic Canadian brands. The major American pizza chains have brought up their signature classic pizza recipes and toppings into their Canadian chains, offering their traditional classic pizzas to Canadian customers. However, the American chains have also created Canadian specialty pizzas that are only available in Canada. Pizzas that have been made exclusively for Canada by American Chain Pizza Hut for a limited time, included the following:
| + | It has evolved into many different variations like deep-dish pizza, stuffed pizza, pizza pockets, pizza turnovers, rolled pizza, pizza-on-a-stick, all with combinations of sauce and toppings limited only by one's inventiveness. |
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| − | * Hot Dog Stuffed Crust Pizza: an Angus beef hot dog, placed inside a stuffed crust, served in a medium or large pizza, with toppings of the customer’s choice.<ref name="New Pizza Hut Pizzas">{{cite web|url=http://www.huffingtonpost.ca/2013/06/11/new-pizza-hut-pizzas_n_3423659.html |title=New Pizza Hut Pizzas |publisher=huffingtonpost.ca |date= |accessdate=2014-02-20}}</ref>
| + | Here are some good references to pizza styles - [http://www.netplaces.com/pizza/pizza-basics/classic-pizza-styles.htm Pizza Styles] or [http://en.wikipedia.org/wiki/Pizza#Pizza_types Wikipedia] |
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| − | * Grilled Chicken Club: a spin on Canada’s popular sandwich that is served with an alfredo sauce, grilled chicken strips, bacon, diced tomatoes, lettuce, mozzarella cheese and a pepper mayo sauce.<ref name="New Pizza Hut Pizzas"/>
| + | ==7. What are three different ways to bake a pizza. Describe the differences in detail.== |
| − | * Smokey Maple Bacon Pizza: a pizza served with Alfredo sauce, maple bacon strips, bacon crumble, sliced mushrooms, shredded cheddar and mozzarella cheese.<ref name="New Pizza Hut Pizzas"/>
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| − | ==Pizza in the United States==
| + | In order, a Brick oven, wood fired or coal fired, is the best as described in the reference below, followed by a Grill so you are closer to a brick oven type of baking and then followed by a electric oven using a pizza stone to help simulate a brick oven. |
| − | {{Main|Pizza in the United States}}
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| − | [[File:My Tomato Pie Pizza and Calzone.jpg|thumb|A pizza pie. In the background is a [[calzone]]]]
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| − | [[File:Pizza with roast chicken.jpg|thumb|Pizza with roast chicken]]
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| − | Pizza first made its appearance in the [[United States]] with the arrival of Italian immigrants in the late 19th century and was very popular among large Italian populations in [[New York City]], [[Chicago]], [[Philadelphia]], and [[St. Louis|Saint Louis]] . In the late 19th century, pizza was introduced by peddlers who walked up and down the streets with a metal washtub of pizzas on their heads, selling their pizzas at two cents a slice. It was not long until small cafes and groceries began offering pizzas to their Italian-American communities.
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| − | The first printed reference to "pizza" served in the US is a 1904 article in the ''[[The Boston Journal|Boston Journal]]''.<ref>{{cite web|url=http://slice.seriouseats.com/archives/2009/01/dear-slice-boston-may-have-had-the-first-pizza-in-the-us.html |title=Dear Slice: Boston May Have Had the First Pizza in America |publisher=slice.seriouseats.com |date=2009-01-10 |accessdate=2010-07-17}}</ref> Giovanni and Gennero Bruno came to America from Naples, Italy in 1903 to introduce the Neapolitan Pizza.{{clarify|date=July 2014|reason=Did they immigrate, or was it a business trip?}} Vincent (Jimmy) Bruno (Giovanni's son) went on to open the first Pizzeria in "[[Chicago Loop|The Loop]]" in Chicago at 421 S. Wabash Ave, the Yacht Club. Gennaro Lombardi opened a grocery store in 1897 which was later established as the "said" first pizzeria in America in 1905 with [[New York]]'s issuance of the mercantile license. An employee of his, Antonio Totonno Pero, began making pizza for the store to sell that same year. The price for a pizza was five cents but, since many people could not afford the cost of a whole pie, they would instead say how much they could pay and they were given a slice corresponding to the amount offered. In 1924, Totonno left [[Lombardi's]] to open his own pizzeria on [[Coney Island]] called [[Totonno's]]. While the original Lombardi's closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi's grandson.
| + | 1. Wood fired brick oven - [http://camosse.com/learning-library/why-cooking-pizza-in-a-brick-oven-is-better/ Web Page Reference] |
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| − | Pizza was brought to the [[Trenton, New Jersey|Trenton]] area of [[New Jersey]] with Joe's Tomato Pies opening in 1910, followed soon by [[Papa's Tomato Pies]] in 1912. In 1936, [[De Lorenzo's Tomato Pies]] was opened. While Joe's Tomato Pies has closed, both Papa's and Delorenzo's have been run by the same families since their openings and remain among the most popular pizzas in the area. [[Frank Pepe Pizzeria Napoletana]] in [[New Haven]], [[Connecticut]], was another early pizzeria which opened in 1925 (after the owner served pies from local carts and bakeries for 20–25 years) and is famous for its New Haven style Clam Pie. Frank Pepe's nephew Sal Consiglio opened a competing store, [[Sally's Apizza]], on the other end of the block, in 1938. Both establishments are still run by descendants of the original family. When Sal died, over 2,000 people attended his wake, and the ''[[New York Times]]'' ran a half-page memoriam. The D'Amore family introduced pizza to [[Los Angeles]] in 1939.
| + | 2. Grill (Electric, Gas or Charcoal) - [http://www.thekitchn.com/how-to-grill-pizza-cooking-lessons-from-thekitchn-120920 Web Page Reference] |
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| − | Before the 1940s, pizza consumption was limited mostly to Italian immigrants and their descendants. The international breakthrough came after World War II. Allied troops occupying Italy, weary of their rations, were constantly on the lookout for good food. They discovered the pizzeria and local bakers were hard-pressed to satisfy the demand from the soldiers. The American troops involved in the Italian campaign took their appreciation for the dish back home, touted by "veterans ranging from the lowliest private to [[Dwight D. Eisenhower]]."
| + | 3. Electric or Gas oven (Home or Industrial) - Using a pizza stone will help to more evenly distribute the heat to the pizza in a Home oven, so you get closer to a brick oven type of baking. |
| − | Two entrepreneurs, Ike Sewell and Ric Riccardo, invented Chicago-style deep-dish pizza, in 1943. They opened their own restaurant on the corner of Wabash and Ohio, they wanted to invent pizza nobody’s ever heard of.{{citation needed|date=January 2014}}
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| − | Chain restaurants sprang up with pizza's rising popularity. Leading early pizza chains were [[Shakey's Pizza]], founded in 1954 in [[Sacramento]], [[California]], [[Pizza Hut]], founded in 1958 in [[Wichita, Kansas]], and Josey's Pizza founded in [[Newnan]], [[Georgia (U.S. state)|Georgia]] in 1943. Later entrant restaurant chains to the dine-in pizza market were [[Bertucci's]], [[Happy Joe's]], [[Monical's Pizza]], [[California Pizza Kitchen]], [[Godfather's Pizza]], and [[Round Table Pizza]].<ref>{{cite web|url=http://www.youtube.com/watch?v=ZlhU8-nAw2k |title=1957 CBC broadcast |publisher=Youtube.com |date= |accessdate=2013-08-10}}</ref>
| + | ==8. What is the ideal temperature if you use a wood oven to cook pizza? What is the ideal temperature if you use an electric oven?== |
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| − | Today, the American pizza business is dominated by companies that specialize in pizza delivery, such as [[Domino's]], [[Papa John's Pizza]] and [[Pizza Hut]].{{citation needed|date=July 2014}}
| + | Wood or Brick Oven 400°C / 752°F |
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| − | ==Further reading==
| + | Home ovens 280°C / 450°F to 500°F |
| − | {{portal|Food}}
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| − | * Helstosky, Carol. ''Pizza: A Global History''. London, UK: Berg, 2008.
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| − | * Dickie, John. ''Delizia: The Epic History of the Italians and Their Food''. New York, US: Free Press, 2010
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| − | ==References==
| + | Industrial ovens 330°C / 626°F |
| − | {{reflist|2}}
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| − | * [http://sphotos-a.xx.fbcdn.net/hphotos-prn1/17918_10200184720519587_1773807582_n.jpg - Article from the Early 1900s regarding Bruno Family]
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| − | * [http://sphotos-a.xx.fbcdn.net/hphotos-ash4/215155_10200184647717767_1249627411_n.jpg - Early 1900s article regarding Bruno Family]
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| − | ==External links== | + | ==9. Prepare a Pizza Margherita.== |
| − | * [http://whatscookingamerica.net/History/Pizza/PizzaHistory.htm What's Cooking America - History of Foods - Pizza]
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| − | * [http://www.webvisionitaly.com/category.php?id=213&ref_genre=&ref_item=117 Pizzeria Brandi - the home of Pizza Margherita - video]
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| − | * [http://www.brunoslittleitaly.com/the-brunos-story - Bruno's Little Italy History - First Pizza in New York City]
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| − | {{DEFAULTSORT:History Of Pizza}}
| + | It’s made with tomato sauce and cheese and topped with tomatoes and basil. The type of each ingredient can vary, such as the type of tomato sauce used, the type of tomatoes used as well as the type of basil used. Experiment and research different types and see what others use and what you like best. |
| − | [[Category:History of food and drink|Pizza]]
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| − | [[Category:Pizza]]
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| − | [[nl:Pizza]]
| + | ==References== |
| − | [[fi:Pizzan historia]]
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| − | [[sv:Pizzans historia]]
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Template:Honor header
1. Do a short research on the history of pizza.
Reference - History of Pizza
2. Make a list of the basic ingredients for the pizza dough.
The basic ingredients for pizza dough are:
- Flour
- Water
- Yeast
- Sugar (to activate the Yeast)
- Oil
- Salt
3. Find out at least one biblical text about each single ingredient. Explain at least 4 of these texts and their symbolic meaning.
Bible verses on Flour
Bible verses on Water
Bible verses on Yeast or Leven
Bible verse on Sugar (Honey is mentioned)
Bible verses on Oil
Bible verses on Salt
4. Describe the leavening process.
A leavening agent (also leavening agent or leaven agent; /ˈlɛvənɪŋ/ or /ˈlɛvən/), also known as a raising agent, is any one of a number of substances used in doughs and batters that causes a foaming action that lightens and softens the finished product. Formation of carbon dioxide is induced by chemical agents reacting with moisture, heat, acidity, or other triggers.
The leavening agent incorporates gas bubbles into the dough. The alternative or supplement to leavening agents is mechanical leavening by which air is incorporated by mechanical means. Most leavening agents are synthetic chemical compounds, but carbon dioxide can also be produced by biological agents. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain.
Found on Wikipedia.
5. What is the difference between Neapolitan style pizza and Roman style pizza?
Roman pizza is thin and usually stretched with the help of a rolling-pin. It is baked for a longer time at a lower temperature. Neapolitan pizza instead is thicker and softer. It is formed by hand – that’s why its outer edge is also thicker. It must be cooked for a much shorter time.
6. According to its shape and size, how many kinds of pizza do you know?
1. Neapolitan - Many pizzas are variations on the original pie of Naples — a flat, hearth-baked, chewy crust topped with tomatoes or tomato sauce and mild cheese. A few of the most common variations are New York-style pizza, which is bigger and flatter than the original pizza of Napoli, designed to be cut into large, flexible wedges that can be folded and eaten while walking or working.
2. Sicilian - True Sicilian pizza is a rectangular slab of bread with toppings — which typically do not include cheese — pushed into the dough before baking. The American version is radically different, usually with a thick layer of cheese encasing all the toppings.
Most pizzas are based on these first two types, with the the follow most common variants with New York Style mentioned above under Neapolitan:
1. Chicago Pizza Pie - Around the world, Chicago-style pizza usually refers to the deep-dish, multi-layered pizzas first created by Ike Sewell in the mid-twentieth century. That pie, almost a casserole, offers a unique pizza experience. It usually includes a thin crust in a deep dish, with toppings on the bottom, covered in cheese and tomato sauce on the top. It has also spawned some lesser pizzas, generally called pan pizzas. Pan pizzas are round with a thick, well-oiled crust — somewhat similar to a Sicilian crust — with an indentation to hold more toppings.
2. California-Style Pizza - California-style pizza is characterized by a plate-sized, very thin cracker-like crust and a range of unusual toppings.
3. Sourdough Pizza - San Franciscans have long adored their hearty sourdough-crust pizzas topped with the freshest ingredients.
It has evolved into many different variations like deep-dish pizza, stuffed pizza, pizza pockets, pizza turnovers, rolled pizza, pizza-on-a-stick, all with combinations of sauce and toppings limited only by one's inventiveness.
Here are some good references to pizza styles - Pizza Styles or Wikipedia
7. What are three different ways to bake a pizza. Describe the differences in detail.
In order, a Brick oven, wood fired or coal fired, is the best as described in the reference below, followed by a Grill so you are closer to a brick oven type of baking and then followed by a electric oven using a pizza stone to help simulate a brick oven.
1. Wood fired brick oven - Web Page Reference
2. Grill (Electric, Gas or Charcoal) - Web Page Reference
3. Electric or Gas oven (Home or Industrial) - Using a pizza stone will help to more evenly distribute the heat to the pizza in a Home oven, so you get closer to a brick oven type of baking.
8. What is the ideal temperature if you use a wood oven to cook pizza? What is the ideal temperature if you use an electric oven?
Wood or Brick Oven 400°C / 752°F
Home ovens 280°C / 450°F to 500°F
Industrial ovens 330°C / 626°F
9. Prepare a Pizza Margherita.
It’s made with tomato sauce and cheese and topped with tomatoes and basil. The type of each ingredient can vary, such as the type of tomato sauce used, the type of tomatoes used as well as the type of basil used. Experiment and research different types and see what others use and what you like best.
References
