Pizza

Pizza

By
From
Encyclopedia of Food and Cookery

Probably no other food has had such a quick rise to fame as the pizza. From Italy, it has spread to almost every country in the world. Its power to please lies in the aroma of the freshly baked yeast crust, the savoury topping, and its versatility as a snack, first course, or meal in itself.

The word ‘pizza’ in Italian actually means any kind of cake or pie, but the pizza most familiar is the pizza alla Napoletana, a dish typical of Naples. It consists of a layer of dough, rolled or patted to a preferred thickness, and is beautiful to look at topped with a wonderful fresh tomato sauce or sliced tomatoes, black olives, anchovies, mozzarella cheese and sometimes a sprinkling of oregano leaves. Today, round pizza ovens, with their glowing coals, are to be found at work from the narrow alleyways of Naples to all over the south and into the north of Italy as well. Indeed, pizza shops are all over the world.

Pizza is traditionally cooked in a round pan in a hot oven until the edges are brown and crisp and the cheese bubbly and golden. It is cut into wedges to serve, and eaten with the fingers. For parties, bake pizza in a rectangular or square tin, which makes it easier to cut into serving-size portions.

There are countless varieties of pizza, ranging from the simplest – just a crust, tomato sauce and mozzarella cheese – to the elaborate four seasons pizza, each section representing a season of the year. Washed down with a goodly quantity of light wine, pizza makes a delicious and substantial meal prepared before your very eyes.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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