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Pizza styles

 

Italian pizza:

A " supreme " pizza includes many different toppings,

such as pepperoni, green peppers, olives, and

mushrooms.Neapolitan pizza (pizza Napoletana).

According to the rules proposed by the Associazione

vera pizza napoletana and other sources quoted by the

BBC,[7] and the legal EU document with the Vera Pizza

Napoletana Specification in translation, the genuine

Neapolitan pizza dough consists of Italian wheat flour

(type 0 and/or 00), natural Neapolitan yeast or

brewer's yeast, 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 mechanical device, 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. When cooked, it should be soft and

fragrant. Neapolitan pizza has also gained in Italy

the status of " guaranteed traditional specialty " . This

admits only three official variants:

 

Pizza marinara: with tomato, garlic, oregano and oil;

 

Pizza Margherita: tomato, sliced mozzarella, basil and

oil;

Pizza Margherita Extra: tomato, buffalo mozzarella

from Campania in fillets, basil and oil.

Lazio style: Pizza in Lazio (Rome), as well as in many

other parts of Italy is available in 2 different

" flavours " : 1) In take-away shops so-called " Pizza

Rustica " or " Pizza a Taglio " . Pizza is cooked in long,

rectangular baking pans and relatively thick (1-2 cm).

The crust similar to that of an English muffin and

mostly cooked in an electric oven. When purchased, it

is usually cut with scissors or knife and priced by

weight. 2) In Pizza Restaurants (Pizzerie), where it

is served in a dish in its traditional round shape, it

features a very thin crust compared to Neapolitan

recipe. It is mostly cooked in a wood-fired oven which

gives pizza its unique flavour 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 " ).

Strangely enough, there is no " Pizza Napoletana " in

Naples and no " Pizza Romana " in Rome.

Pizza Romana (in Naples): tomato, mozzarella,

anchovies, oregano, oil;

Pizza Viennese: tomato, mozzarella, German sausage,

oregano, oil;

Pizza with Ham and Mushrooms: tomato, mozzarella, ham,

mushrooms;

Pizza Capricciosa ( " Capricious Pizza " ): mozzarella,

tomato, mushrooms, artichokes, cooked ham, olives, oil

(in Rome raw ham is used and half a hard-boiled egg is

added);

Pizza Quattro Stagioni ( " Four Seasons Pizza " ): same

ingredients for the Capricciosa, but ingredients not

mixed;

Four Cheeses Pizza ( " Pizza quattro formaggi " ):

tomatoes, mozzarella, stracchino, fontina, gorgonzola

(sometimes ricotta can be swapped for one of the last

three);

Sicilian-style pizza has its toppings baked directly

into the crust. An authentic recipe uses neither

cheese nor anchovies. Sicilian Pizza in the United

States is typically a different variety of product

made with a thick crust characterized by a rectangular

shape and topped with tomato sauce and cheese (and

optional toppings). Pizza Hut's Sicilian Pizza,

introduced in 1994, is not an authentic example of the

style as only garlic, basil, and oregano are mixed

into the crust;

White pizza (pizza bianca) uses no tomato sauce, often

substituting pesto or dairy products such as sour

cream. Most commonly, the toppings consist only of

mozzarella and ricotta cheese. In Rome, the term pizza

bianca refers to a type of bread topped only with

olive oil. It's also a roman style, to top the white

pizza with figs, called Pizza e fichi (Pizza with

figs);

Ripieno or Calzone is a pizza in the form of a half

moon, filled with ricotta, salami and mozzarella; it

can be either fried or oven baked.

Similar dishes:

" Farinata " or " cecina " [8]. A Ligurian (it:farinata)

and Tuscan (cecina) regional dish made from chickpea

flour, water, salt and olive oil. Also called Socca in

the Provence region of France. Often baked in a brick

oven, and typically weighed and sold by the slice.

The Alsacian tarte flambée (German: Flammkuchen) is a

thin disc of dough covered in crème fraîche, onions,

and bacon.

The Anatolian Lahmacun (Arabic: lahma bi ajeen;

Armenian: lahmajoun; also Armenian pizza or Turkish

pizza) is a meat-topped dough round. The bread is

usually very thin; the layer of meat often includes

chopped vegetables.

The Provençal pissaladiere is similar to an Italian

pizza, with a slightly thicker crust and generally a

topping of cooked onions, anchovies, and olives.

Calzone and stromboli are very similar dishes (calzone

is traditionally half-moon-shaped, while a stromboli

is tube-shaped) that are often made of pizza dough

rolled or folded around a filling.

Pizza is sometimes used as a general word for a savory

pie; the Campanian pizza rustica and the Italian

American pizzagiena (Easter pie) are examples of this

more general sense.

Cheeseless pizza is pizza with no cheese. It usually

only has tomato on, but may have optional toppings.