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⚫ | '''Pizza''' is an oven-baked flat bread typically topped with [[tomato sauce]] and [[cheese]]. Baked in an oven, it is commonly supplemented with a selection of meats, vegetables and condiments. The term first appeared in 997 AD, "in a Latin text from the southern Italian town of [[Gaeta]]",<ref name=MartinMaiden/> in [[Lazio]], [[Central Italy]]. The modern pizza was invented in [[Naples, Italy]], and the dish and its variants have since become popular in many areas of the world.<ref name=Miller>{{cite web|last=Miller|first=Hanna|title=American Pie|url=http://www.americanheritage.com/content/american-pie|publisher=American Heritage Magazine|accessdate=4 May 2012|date=April–May 2006}}</ref> In 2009, upon [[Italy]]'s request, [[Neapolitan cuisine|Neapolitan]] pizza was safeguarded in the [[European Union]] as a [[Traditional Speciality Guaranteed]] dish.<ref>Official Journal of the European Union, [http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0007:0016:EN:PDF Commission regulation (EU) No 97/2010], 5 February 2010</ref><ref>International Trademark Association, [http://www.inta.org/INTABulletin/Pages/EUROPEANUNIONPIZZANAPOLETANAObtainsTraditionalSpecialityGuaranteedStatus.aspx European Union: Pizza napoletana obtains "Traditional Speciality Guaranteed" status], 1 April 2010</ref> Pizza is prepared fresh, frozen and in portioned slices or pieces, and various types of ovens are used to cook pizzas in restaurants. Many varieties exist, and several similar dishes exist that are prepared from ingredients commonly used in pizza preparation, such as [[calzone]] and [[Stromboli (food)|stromboli]]. |
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'''Pizza'''({{IPAc-en|audio=En-us-pizza.ogg|ˈ|p|iː|t|s|ə}}, {{IPA-it|ˈpittsa}}) is an oven-baked flat bread typically topped with [[tomato sauce]] and [[cheese]]. Baked variously in coal, wood, gas, and electric ovens, it is generally supplemented with a selection of meats, vegetables, and condiments. |
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⚫ | The modern pizza was invented in [[Naples, Italy]], and the dish and its variants have since become popular in many |
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== Etymology == |
== Etymology == |
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The term |
The term "pizza" first appeared "in a Latin text from the southern Italian town of [[Gaeta]] in 997 AD, which states 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>Salvatore Riciniello (1987) '''''Codice Diplomatico Gaetano''''', Vol. I, La Poligrafica</ref><ref name=MartinMaiden>{{cite web |first=Martin |last=Maiden |website=yourDictionary.com |title=Linguistic Wonders Series: Pizza is a German(ic) Word |url=http://www.yourdictionary.com/library/pizza.html |archiveurl=https://web.archive.org/web/20030115224054/http://www.yourdictionary.com/library/pizza.html |archivedate=2003-01-15}}</ref> |
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The origin of the word is uncertain. Suggested etymologies include: |
The origin of the word is uncertain. Suggested etymologies include: |
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* 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''.<ref>{{cite book|last1=Babiniotis, Georgios|title=Λεξικό της Νέας Ελληνικής Γλώσσας (Lexicon of New Greek)|date=2005|publisher=Κέντρο Λεξικολογίας|isbn=960-86190-1-7|page=1413|accessdate=5 October 2014}}</ref> |
* 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''.<ref>{{cite book|last1=Babiniotis, Georgios|title=Λεξικό της Νέας Ελληνικής Γλώσσας (Lexicon of New Greek)|date=2005|publisher=Κέντρο Λεξικολογίας|isbn=960-86190-1-7|page=1413|accessdate=5 October 2014}}</ref> |
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* 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> |
* 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> |
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* The Italian word ''pizzicare'' meaning |
* The Italian word ''pizzicare'' meaning "to pluck", which 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> |
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* The [[Old High German]] word ''bizzo'' or ''pizzo'' meaning |
* 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 name=MartinMaiden /><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> --> |
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== History == |
== History == |
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[[File:Hot pizza.jpg|thumb|A pizza just removed from an oven]] |
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{{Main|History of pizza}} |
{{Main|History of pizza}} |
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The [[ancient Greeks]] covered their bread with [[vegetable oils|oils]], herbs and cheese. The [[Ancient Rome|Romans]] developed [[placenta cake |
The [[ancient Greeks]] covered their bread with [[vegetable oils|oils]], herbs and cheese. The [[Ancient Rome|Romans]] developed [[placenta cake]], a sheet of dough topped with cheese and honey and flavored with bay leaves. |
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Modern pizza evolved from similar flatbread dishes in [[Naples, Italy]] in the 18th or early 19th century.<ref name=Helstosky21>{{cite book|last1=Helstosky|first1=Carol|title=Pizza: A Global History|date=2008|publisher=Reaktion|location=London|isbn=1-86189-391-4|pages=21–22}}</ref> Prior to that time, flatbread was often topped with ingredients such as garlic, salt, lard, cheese, and basil. It is uncertain when tomatoes were first added and there are many conflicting claims.<ref name=Helstosky21 /> |
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A popular contemporary legend holds that the archetypal pizza, [[Pizza Margherita]], was invented in 1889, when the [[Palace of Capodimonte|Royal Palace of Capodimonte]] commissioned the Neapolitan [[wikt:pizzaiolo|pizzaiolo]] (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting [[Queen Margherita]]. Of the three different pizzas he created, the Queen strongly preferred a pie swathed in the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen as "Pizza Margherita",<ref>{{cite web | title = Pizza Margherita: History and Recipe | url = http://www.italymag.co.uk/italy-featured/recipes/pizza-margherita-history-and-recipe | work = Italy Magazine | date = 14 March 2011 | accessdate = 23 April 2012 }}</ref> although recent research casts doubt on this legend.<ref>{{cite web | title = Was margherita pizza really named after Italy’s queen? | url = http://www.bbc.co.uk/food/0/20515123 | work = BBC Food | date = 28 December 2012 | accessdate = 31 December 2012 }}</ref> |
A popular contemporary legend holds that the archetypal pizza, [[Pizza Margherita]], was invented in 1889, when the [[Palace of Capodimonte|Royal Palace of Capodimonte]] commissioned the Neapolitan [[wikt:pizzaiolo|pizzaiolo]] (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting [[Queen Margherita]]. Of the three different pizzas he created, the Queen strongly preferred a pie swathed in the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen as "Pizza Margherita",<ref>{{cite web | title = Pizza Margherita: History and Recipe | url = http://www.italymag.co.uk/italy-featured/recipes/pizza-margherita-history-and-recipe | work = Italy Magazine | date = 14 March 2011 | accessdate = 23 April 2012 }}</ref> although recent research casts doubt on this legend.<ref>{{cite web | title = Was margherita pizza really named after Italy’s queen? | url = http://www.bbc.co.uk/food/0/20515123 | work = BBC Food | date = 28 December 2012 | accessdate = 31 December 2012 }}</ref> |
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⚫ | Pizza began being served in the United States with the arrival of Italian immigrants. The country's first [[pizzeria]], [[Lombardi's Pizza|Lombardi's]], opened in 1905.<ref>{{cite web | title = The people who eat pizza every day | url = http://www.bbc.com/news/health-26255931 | work = BBC News | date = 28 February 2014 | accessdate = 23 September 2014 }}</ref> Following World War II, veterans returning from stations in Italy boosted demand for the dish they had experienced there. Since then pizza exploded in the U.S., with variations including [[Chicago-style pizza|deep-dish]], [[Chicago-style pizza#Stuffed pizza|stuffed]], [[Pizza Pockets|pockets]], turnovers, [[Pizza Rolls|rolled]], even pizza-on-a-stick, each with seemingly limitless combinations of sauce and toppings.<ref>{{cite web|url=http://cuip.uchicago.edu/wit/99/teams/pizza/pizzastory.htm|title=Pizza Garden: Italy, the Home of Pizza|website=CUIP Chicago Public Schools – University of Chicago Internet Project – The University of Chicago|accessdate=August 2014}}</ref> |
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Pizza was a sweet dish (not savory) until the early twentieth century.{{cn|date=October 2014}} There is a record showing that the current bread-tomato-cheese combination was introduced as early as 1927.<!-- This date is an obvious error, as pizza in its recognizable form was being made in the US as early as 1905 --><ref>{{cite book|last1=Boni|first1=Ada|title=Italian Regional Cooking|date=1987|publisher=Crescent|isbn=978-0517023853|pages=211–212|accessdate=5 October 2014}}</ref> Along with the popularity of the tomato in Europe, pizza was led to a form using flat bread with tomato that serves as toppings. Famous examples of the savory pizzas with tomato toppings include the [[Marinara sauce|Marinara]] and the Margherita. |
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== Preparation == |
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⚫ | Pizza began being served in the United States with the arrival of Italian immigrants |
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[[File:Neapolitan pizza.jpg|thumb|An uncooked neapolitan pizza on a [[Peel (tool)|peel]]]] |
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Pizza is prepared fresh, [[Frozen food|frozen]], and as portion-size slices or pieces. Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid. There are frozen pizzas with raw ingredients and self-rising crusts. |
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Another form of uncooked pizza is available from [[take and bake pizzeria]]s. This pizza is assembled in the store, then sold to customers to bake in their own [[Conventional ovens|ovens]]. Some grocery stores sell fresh dough along with sauce and basic ingredients, to complete at home before baking in an oven. |
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⚫ | In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a [[conveyor belt]] oven or, in the case of more expensive restaurants, a wood- or coal-fired [[masonry oven|brick oven]]. On deck ovens, pizza can be slid into the oven on a long paddle, called a [[peel (tool)|peel]], and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When made at home, it can be baked on a [[pizza stone]] in a regular oven to reproduce the effect of a brick oven. Another option is [[grilled pizza]], in which the crust is baked directly on a barbecue grill. [[Greek pizza]], like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven. |
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⚫ | In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a [[conveyor belt]] oven or, in the case of more expensive restaurants, a wood- or coal-fired [[masonry oven|brick oven]]. On deck ovens, pizza can be slid into the oven on a long paddle, called a [[peel (tool)|peel]], and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). Prior to use, a peel may be sprinkled with cornmeal to allow pizza to easily slide onto and off of it.<ref>{{cite book | url=http://books.google.com/books?id=bmI2YJ1vMxMC&pg=PA3 | title=Make Great Pizza at Home | publisher=Taste of America Press | author=Owens, Martin J. | year=2003 | pages=3 | isbn=0-9744470-0-5}}</ref> When made at home, it can be baked on a [[pizza stone]] in a regular oven to reproduce the effect of a brick oven. Another option is [[grilled pizza]], in which the crust is baked directly on a barbecue grill. [[Greek pizza]], like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven. |
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<gallery caption="" heights="159px" mode=packed> |
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File:Jupiter - Flickr - Joe Parks.jpg|Traditional pizza dough being tossed |
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File:My Tomato Pie Pizza and Calzone.jpg|A cooked pepperoni pizza pie. In the background is a [[calzone]] |
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</gallery> |
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=== Crust === |
=== Crust === |
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[[File: |
[[File:Hot pizza.jpg|thumb|A pizza just removed from an oven, with a close-up view of the ''cornicione'' (crust)]] |
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The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed [[New York-style pizza|New York-style]], or thick as in a deep dish [[Chicago-style pizza|Chicago-style]]. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the ''cornicione''.<ref>Braimbridge, Sophie; Glynn, Joanne (2005) [http://books.google.com/books?id=nXUkqkBA-DkC&pg=PA167&dq=cornicione,+pizza&hl=en&sa=X&ei=qJ9_UYeOJ4nCigKKhYCABQ&ved=0CDYQ6AEwAA#v=onepage&q=cornicione%2C%20pizza&f=false ''Food of Italy'']. Murdoch Books. p. 167. ISBN 1-74045-464-2</ref> |
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Often pizza dough contains sugar, both to help its yeast rise and enhance browning of the crust.<ref>{{cite book|last=DeAngelis|first=Dominick A.|title=The Art of Pizza Making: Trade Secrets and Recipes|date=December 1, 2011|publisher=The Creative Pizza Company|isbn=0-9632034-0-1|pages=20–28}}</ref> |
The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed [[New York-style pizza|New York-style]], or thick as in a deep dish [[Chicago-style pizza|Chicago-style]]. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the ''cornicione''.<ref>{{cite book|last1=Braimbridge|first1=Sophie |last2=Glynn|first2=Joanne |title=Food of Italy|url=http://books.google.com/books?id=nXUkqkBA-DkC&pg=PA167|year=2005|publisher=Murdoch Books|isbn=978-1-74045-464-3|page=167}}</ref> Often pizza dough contains sugar, both to help its yeast rise and enhance browning of the crust.<ref>{{cite book|last=DeAngelis|first=Dominick A.|title=The Art of Pizza Making: Trade Secrets and Recipes|date=December 1, 2011|publisher=The Creative Pizza Company|isbn=0-9632034-0-1|pages=20–28}}</ref> |
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=== Cheese === |
=== Cheese === |
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{{Main|Pizza cheese}} |
{{Main|Pizza cheese}} |
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The original pizza used only [[mozzarella]], the highest quality ones [[buffalo mozzarella]] produced in the surroundings of Naples. Today, other cheeses have found their way onto quality pies, including [[provolone]], [[Pecorino Romano|pecorino romano]], [[ricotta]], and [[scamorza]]. |
The original pizza used only [[mozzarella]],{{citation needed|date=November 2014}} the highest quality ones [[buffalo mozzarella]] produced in the surroundings of Naples.<ref>{{cite web|url=http://www.nytimes.com/2012/10/14/magazine/buffalo-mozzarella-craig-ramini.html?pagewanted=all|title=Go Ahead, Milk My Day|first=Sam|last=Anderson|publisher=NYTimes|date=October 11, 2012|accessdate=November 7, 2014|deadurl=no}}</ref> Today, other cheeses have found their way onto quality pies, including [[provolone]], [[Pecorino Romano|pecorino romano]], [[ricotta]], and [[scamorza]]. |
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Less expensive processed cheeses have been developed for mass-market pizzas to produce desirable qualities like browning, melting, stretchiness, consistent fat and moisture content, and stable shelflife. This quest to create the ideal and economical pizza cheese has involved many studies and experiments analyzing the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins and other changes in manufacture. In 1997 it was estimated that annual production of pizza cheese was |
Less expensive processed cheeses have been developed for mass-market pizzas to produce desirable qualities like browning, melting, stretchiness, consistent fat and moisture content, and stable shelflife. This quest to create the ideal and economical pizza cheese has involved many studies and experiments analyzing the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins and other changes in manufacture. In 1997 it was estimated that annual production of pizza cheese was {{convert|2000000000|lb|kg}} in the U.S. and {{convert|200000000|lb|kg}} in Europe.<ref>{{cite book |title=Fundamentals of Cheese Science |last=Fox |first=Patrick F.; () |authorlink= |coauthors= |year=2000 |publisher=Aspen Pub |location= |isbn=0-8342-1260-9 |page=482 |url=http://books.google.com/books?id=-oRp5VCVTQQC&pg=PA482&dq=pizza+cheese |accessdate=|author2=and others |displayauthors=1 }}</ref> |
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=== Toppings === |
=== Toppings === |
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[[File:Pizza with various toppings.jpg|thumb|A pizza with various toppings]] |
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Myriad toppings are used on pizzas, |
Myriad toppings are used on pizzas, including, but not limited to: |
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{{Div col|cols=3}} |
{{Div col|cols=3}} |
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* [[Anchovy (food)|Anchovy]] |
* [[Anchovy (food)|Anchovy]] |
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* [[Artichoke]] |
* [[Artichoke]] |
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* [[Bacon]] |
* [[Bacon]] |
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* [[Bell pepper]] |
* [[Bell pepper]] |
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* [[Chili pepper]] |
* [[Chili pepper]] |
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* [[Corn]] |
* [[Corn]] |
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* [[Feta]] |
* [[Feta]] |
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* [[Tomato|Fresh |
* [[Tomato|Fresh tomato]] |
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* [[Garlic]] |
* [[Garlic]] |
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* [[Ground beef]] |
* [[Ground beef]] |
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* [[Ham]] |
* [[Ham]] |
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* [[Jalapeño]] |
* [[Jalapeño]] |
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* [[ |
* [[Mushroom]] |
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* [[Olives]] |
* [[Olives]] |
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* [[Onion]] |
* [[Onion]] |
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* [[Seafood]] |
* [[Seafood]] |
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* [[Spinach]] |
* [[Spinach]] |
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* [[Sun-dried tomato]] |
* [[Sun-dried tomato]] |
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{{div col end}} |
{{div col end}} |
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== Varieties == |
== Varieties == |
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{{Main|List of pizza varieties by country}} |
{{Main|List of pizza varieties by country}} |
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[[File:Pizza menu with 500 styles in Tropea, Calabria, Italy.jpg|thumb|500 |
[[File:Pizza menu with 500 styles in Tropea, Calabria, Italy.jpg|thumb|500 pizza varieties listed on a ''[[trattoria]]'' menu in [[Southern Italy]]]] |
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=== Italy === |
=== Italy === |
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⚫ | Authentic [[Neapolitan pizza]] (''pizza napoletana'') is typically made with [[San Marzano tomato]]es grown on the volcanic plains south of [[Mount Vesuvius]], and [[Buffalo Mozzarella|mozzarella di bufala Campana]] made with the milk from water buffalo raised in the marshlands of [[Campania]] and [[Lazio]].<ref name="Selezione geografica">{{cite web|url=http://europa.eu.int/comm/agriculture/qual/it/147_it.htm |title=Selezione geografica |publisher=Europa.eu.int |date=2009-02-23 |accessdate=2009-04-02}}</ref> This mozzarella is protected with its own European [[protected designation of origin]].<ref name="Selezione geografica" /> |
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⚫ | Authentic [[Neapolitan pizza]] (''pizza napoletana'') is typically made with [[San Marzano tomato]]es grown on the volcanic plains south of [[Mount Vesuvius]], and [[Buffalo Mozzarella|mozzarella di bufala Campana]] made with the milk from water buffalo raised in the marshlands of [[Campania]] and [[Lazio]].<ref>{{cite web|url=http://europa.eu.int/comm/agriculture/qual/it/147_it.htm |title=Selezione geografica |publisher=Europa.eu.int |date=2009-02-23 |accessdate=2009-04-02}}</ref> |
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Another popular style is [[Sicilian pizza|Sicilian]], a thick-crust or deep-dish pizza originating in the 17th century in [[Sicily, Italy|Sicily]]. Derived from the sicilian ''Sfincione'',<ref name="WiseGeek">{{cite web|title=What is Sicilian Pizza?|url=http://www.wisegeek.org/what-is-sicilian-pizza.htm|work=WiseGeek|accessdate=14 April 2013}}</ref><ref>{{cite book|url=http://books.google.com/?id=PyNb-aKOlqAC&pg=PT55&dq=Sfincione |title=Made In Sicily | author = Giorgio Locatelli |publisher= |date=2012-12-26 |accessdate=2013-07-04|isbn= |
Another popular Italian style is [[Sicilian pizza|Sicilian]], a thick-crust or deep-dish pizza originating in the 17th century in [[Sicily, Italy|Sicily]]. Derived from the sicilian ''Sfincione'',<ref name="WiseGeek">{{cite web|title=What is Sicilian Pizza?|url=http://www.wisegeek.org/what-is-sicilian-pizza.htm|work=WiseGeek|accessdate=14 April 2013}}</ref><ref>{{cite book|url=http://books.google.com/?id=PyNb-aKOlqAC&pg=PT55&dq=Sfincione |title=Made In Sicily | author = Giorgio Locatelli |publisher= |date=2012-12-26 |accessdate=2013-07-04|isbn=978-0-06-213038-9 }}</ref> is essentially [[focaccia]] with toppings. Until the 1860s, ''Sfincione'' was the type of pizza usually consumed in Sicily, especially on the western portion of the island.<ref name=Gangi2007>{{cite web|last1=Gangi|first1=Roberta|title=Sfincione|url=http://bestofsicily.com/mag/art250.htm|publisher=Best of Sicily Magazine|archiveurl=https://web.archive.org/web/20140402082228/http://bestofsicily.com/mag/art250.htm|archivedate=2014-04-02|date=2007}}</ref> |
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[[ |
Additional Italian styles include [[pizza capricciosa]], which is prepared with mozzarella cheese, baked ham, mushroom, artichoke and tomato,<ref>{{cite book | url=http://books.google.com/books?id=mm_xkiHltdAC&pg=PA244 | title=Rough Guide Phrasebook: Italian: Italian | page=244| isbn=978-1-4053-8646-3 | date=2011-08-01 }}</ref> and [[pizza pugliese]] with tomato, mozzarella and onion.<ref>{{cite book | url=http://books.google.com/?id=VCwtAQAAMAAJ&q=%22Pizza+pugliese%22&dq=%22Pizza+pugliese%22 | title=Wine Enthusiast, Volume 21, Issues 1-7 | publisher=Wine Enthusiast | year=2007 | page=475}}</ref> |
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=== United States === |
=== United States === |
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{{Main|Pizza in the United States}} |
{{Main|Pizza in the United States}} |
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[[File:Tk pizza.jpg|thumb|A wrapped frozen pizza]] |
[[File:Tk pizza.jpg|thumb|A wrapped frozen pizza]] |
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Pizza was brought to the United States with Italian immigrants in the late nineteenth century;<ref>{{cite book|last1=Helstosky|first1=Carol|title=Pizza: A Global History|date=2008|publisher=Reaktion Books|isbn=978-1-86189-630-8|page=48}}</ref> and first appeared in areas where Italian immigrants concentrated. Distinct regional types developed in the twentieth century, including [[California-style pizza|California]], [[Chicago-style pizza|Chicago]], [[Greek pizza|Greek]], [[New York-style pizza|New York]] styles. |
Pizza was brought to the United States with Italian immigrants in the late nineteenth century;<ref>{{cite book|last1=Helstosky|first1=Carol|title=Pizza: A Global History|date=2008|publisher=Reaktion Books|isbn=978-1-86189-630-8|page=48}}</ref> and first appeared in areas where Italian immigrants concentrated. Distinct regional types developed in the twentieth century, including [[California-style pizza|California]], [[Chicago-style pizza|Chicago]], [[Greek pizza|Greek]], [[New York-style pizza|New York]] styles. However, the dish gained in popularity after [[World War II]] when soldiers who served in the [[Italian Campaign (World War II)|Italian Campaign]] returned home after being introduced to [[Italian cuisine|Italy's native cuisine]] and proved a ready market for that dish in particular.<ref name=HTV>{{cite web|last1=Turim|first1=Gayle|title=A Slice of History: Pizza Through the Ages|url=http://www.history.com/news/hungry-history/a-slice-of-history-pizza-through-the-ages|website=[[History (TV channel)|History.com]]|accessdate=9 November 2014}}</ref> |
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Today, [[List of pizza chains of the United States|pizza chains]] such as [[Domino's]], [[Pizza Hut]], and [[Papa John's Pizza|Papa John's]], pies from [[take and bake pizzeria]]s and chilled and frozen from supermarkets, make pizza readily available nationwide. It is so ubiquitous, thirteen percent of the U.S. population consumes pizza on any given day.<ref>{{cite web|last1=Rhodes|first1=Donna G.|last2=Adler|first2=Meghan E.|last3=Clemens,|first3=John C.|last4=LaComb|first4=Randy P.|last5=Moshfegh|first5=Alanna J.|title=Consumption of Pizza|url=http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/11_consumption_of_pizza_0710.pdf|publisher=Food Surveys Research Group|accessdate=25 September 2014}}</ref> |
Today, [[List of pizza chains of the United States|pizza chains]] such as [[Domino's]], [[Pizza Hut]], and [[Papa John's Pizza|Papa John's]], pies from [[take and bake pizzeria]]s and chilled and frozen from supermarkets, make pizza readily available nationwide. It is so ubiquitous, thirteen percent of the U.S. population consumes pizza on any given day.<ref>{{cite web|last1=Rhodes|first1=Donna G.|last2=Adler|first2=Meghan E.|last3=Clemens,|first3=John C.|last4=LaComb|first4=Randy P.|last5=Moshfegh|first5=Alanna J.|title=Consumption of Pizza|url=http://www.ars.usda.gov/SP2UserFiles/Place/12355000/pdf/DBrief/11_consumption_of_pizza_0710.pdf|publisher=Food Surveys Research Group|accessdate=25 September 2014}}</ref> |
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== Health issues == |
== Health issues == |
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Some mass-produced pizzas by fast food chains have been criticized as having an unhealthy balance of ingredients. Pizza can be high in salt, fat and calories. The USDA reports an average sodium content of 5101 mg per 14" pizza in traditional fast food chains.<ref>{{cite web|url=http://ndb.nal.usda.gov/ndb/foods/show/6802?qlookup=21299&max=25&man=&lfacet=&new=1 |title= Basic Report 21299 |publisher= National Nutrient Database for Standard Reference |date=2014-09-28}}</ref> There are concerns about negative health effects.<ref>{{cite web|url=http://www.food.gov.uk/science/surveillance/fsis2004branch/fsis5804 |title= Survey of pizzas |publisher=Food Standards Agency |date=2004-07-08 |accessdate=2009-04-02 |archiveurl=https://web.archive.org/web/20051228212200/http://www.food.gov.uk/science/surveillance/fsis2004branch/fsis5804 |archivedate=2005-12-28}}</ref> Food chains have come under criticism at various times for the high salt content of some of their meals.<ref>{{cite news|url=http://news.bbc.co.uk/1/hi/health/7050585.stm |title=Health | Fast food salt levels "shocking" |publisher=BBC News |date=2007-10-18 |accessdate=2009-04-02}}</ref> |
Some mass-produced pizzas by fast food chains have been criticized as having an unhealthy balance of ingredients. Pizza can be high in salt, fat and calories. The USDA reports an average sodium content of 5101 mg per 14" pizza in traditional fast food chains.<ref>{{cite web|url=http://ndb.nal.usda.gov/ndb/foods/show/6802?qlookup=21299&max=25&man=&lfacet=&new=1 |title= Basic Report 21299 |publisher= National Nutrient Database for Standard Reference |date=2014-09-28}}</ref> There are concerns about negative health effects.<ref>{{cite web|url=http://www.food.gov.uk/science/surveillance/fsis2004branch/fsis5804 |title= Survey of pizzas |publisher=Food Standards Agency |date=2004-07-08 |accessdate=2009-04-02 |archiveurl=https://web.archive.org/web/20051228212200/http://www.food.gov.uk/science/surveillance/fsis2004branch/fsis5804 |archivedate=2005-12-28}}</ref> Food chains have come under criticism at various times for the high salt content of some of their meals.<ref>{{cite news|url=http://news.bbc.co.uk/1/hi/health/7050585.stm |title=Health | Fast food salt levels "shocking" |publisher=BBC News |date=2007-10-18 |accessdate=2009-04-02}}</ref> |
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Some attribute the apparent health benefits of pizza to the [[lycopene]] content in pizza sauce,<ref>Bramley, Peter [http://aprendeenlinea.udea.edu.co/lms/moodle/file.php/204/Documentos_PDF/licopeno_y_salud.pdf "Is Lycopene Benefitial to Human Health?"], Phytochemistry, Volume 54, Issue 3, 1 June 2000, Pages 233–236, Retrieved on 5 October 2014</ref> which research indicates likely plays a role in protecting against cardiovascular disease and various cancers.<ref>Adetayo O. Omoni, Rotimi E. Aluko. [http://www.sciencedirect.com/science/article/pii/S0924224405000373 "The anti-carcinogenic and anti-atherogenic effects of lycopene: a review"], Trends in Food Science & Technology, Volume 16, Issue 8, August 2005, Pages 344–350, Retrieved on 5 October 2014.</ref> |
Some attribute the apparent health benefits of pizza to the [[lycopene]] content in pizza sauce,<ref>Bramley, Peter [http://aprendeenlinea.udea.edu.co/lms/moodle/file.php/204/Documentos_PDF/licopeno_y_salud.pdf "Is Lycopene Benefitial to Human Health?"], Phytochemistry, Volume 54, Issue 3, 1 June 2000, Pages 233–236, Retrieved on 5 October 2014</ref> which research indicates likely plays a role in protecting against cardiovascular disease and various cancers.<ref>Adetayo O. Omoni, Rotimi E. Aluko. [http://www.sciencedirect.com/science/article/pii/S0924224405000373 "The anti-carcinogenic and anti-atherogenic effects of lycopene: a review"], Trends in Food Science & Technology, Volume 16, Issue 8, August 2005, Pages 344–350, Retrieved on 5 October 2014.</ref> |
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== National Pizza Month == |
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[[National Pizza Month]] is an observance that occurs for the month of October every year in the United States and some areas of Canada.<ref name="Genovese">{{cite book|url=http://books.google.com/books?id=NOLfqD3cyN8C&pg=PA97|title=Pizza City|publisher=|accessdate=16 October 2014|page=97}}</ref><ref>{{cite book|url=http://books.google.com/books?id=uZyQL6XtvLkC&pg=PA4|title=Pizza Anytime|publisher=|accessdate=16 October 2014|page=4}}</ref><ref>{{cite book|url=http://books.google.com/books?id=DOJMAgAAQBAJ&pg=RA1-PA643|title=The Oxford Encyclopedia of Food and Drink in America|publisher=Oxford University Press|accessdate=16 October 2014|page=643}}</ref><ref name="NPM">{{cite web | url=http://pizza.com/news/national-pizza-month/ | title=National Pizza Month | publisher=Pizza.com | accessdate=15 October 2014}}</ref> This observance began in October 1984, and was created by Gerry Durnell, the publisher of Pizza Today magazine.<ref name="NPM" /> During this time, some people observe National Pizza Month by consuming various types of pizzas or pizza slices, or going to various pizzerias.<ref name="Genovese" /> |
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== Similar dishes == |
== Similar dishes == |
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== Further reading == |
== Further reading == |
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* {{cite web | url=http://www.saveur.com/article/hubs/Pizza-Guide | title=The Saveur Ultimate Guide to Pizza | publisher=''[[Saveur]]'' | accessdate=2 November 2014}} |
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* {{cite journal |first=Todd |last=Kliman |url=http://www.washingtonian.com/articles/food-dining/easy-as-pie-a-guide-to-regional-pizza-styles/ |title=Easy as pie: A Guide to Regional Pizza |journal=[[The Washingtonian (magazine)|The Washingtonian]] |date=September 5, 2012}} Explanation of eight pizza styles: Maryland, Roman, "Gourmet" Wood-fired, Generic boxed, New York, Neapolitan, Chicago, and New Haven. |
* {{cite journal |first=Todd |last=Kliman |url=http://www.washingtonian.com/articles/food-dining/easy-as-pie-a-guide-to-regional-pizza-styles/ |title=Easy as pie: A Guide to Regional Pizza |journal=[[The Washingtonian (magazine)|The Washingtonian]] |date=September 5, 2012}} Explanation of eight pizza styles: Maryland, Roman, "Gourmet" Wood-fired, Generic boxed, New York, Neapolitan, Chicago, and New Haven. |
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* {{cite book |last=Helstosky |first=Carol |title=Pizza: A Global History |location=London |publisher=Reaktion Books |year=2008 |isbn=978-1-86189-391-8 |oclc=225876066 }} |
* {{cite book |last=Helstosky |first=Carol |title=Pizza: A Global History |location=London |publisher=Reaktion Books |year=2008 |isbn=978-1-86189-391-8 |oclc=225876066 }} |
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== External links == |
== External links == |
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{{Commons category|Pizzas}} |
{{Commons category|Pizzas}} |
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* {{cite web | url=http://www.npr.org/blogs/money/2014/02/26/282132576/74-476-reasons-you-should-always-get-the-bigger-pizza | title=74,476 Reasons You Should Always Get The Bigger Pizza | publisher=[[NPR]] | date=February 26, 2014}} |
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{{Sisterlinks}} |
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{{Subject bar |commons=y |n=yes |wikt=y |b=y |q=y |s=y |v=y}} |
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{{Cuisine of Italy}} |
{{Cuisine of Italy}} |