Water Purity For Food

When you’re making your own pizza dough or pasta, it may come as a surprise to you to hear this, but the purity of the water that you use is one of the most under rated aspects of how your finished dish will taste. You can purify water at home really easily and you can even use a camping water filter if you just want something small.

This video has more information about how to make dough for your pizza using purified water:

Making the perfect pizza dough with a food processor

Pizza Dough With Food ProcessorNot many people realise this because when you think of a classic italian pizza dough being made it is very tempting to imagine the old guy swinging the dough around his head, throwing it up in the air etc, but in actual fact if you want to try making a good dough at home you can do so successfully with a food processor.

The whole process is outlined in detail on this page but the general gist of it is as follows:

  • Dissolve dry yeast in water
  • Add oil, flour and salt
  • Place all in a food processor
  • Add more flour gradually
  • Remove ball of dough and begin kneading as usual

The processor method is a great way to skip ahead to the kneading phase rather quickly so next time you feel like making some dough you don’t have any reasons to be intimidated by the process any more.

If you’re still stuck – check out this video we found on youtube:

Pizza 101 – Part 2

Pizza Napoletana

This is one of the most basic pizza toppings possible, but it is also the one that is the most authentic to the history of the pizza. As the name indicates, it comes straight from Naples. A topping of tomatoes and mozzarella cheese follows the simple olive oil glazing on the dough. What’s remarkable about the original instructions for making this pizza is the short time and high temperature necessary to bake it. A temperature of almost 1000 degrees Fahrenheit is prescribed, in which the pizza should bake to perfection in about one and a half minutes.

Pizza Romana

The pizza from Rome, as the name suggests, consists of olive oil, tomatoes, mozzarella cheese and anchovies. When visiting Italy, it may be worthwhile to remember this fun fact, to avoid disappointment: what the people in Rome call Pizza Napoletana is what the people of Naples call Pizza Romana! Try making sense of that one!

Aside from these two typically Italian versions, the global popularity of the pizza gave way to the development of local varieties (that usually have a mock-Italian name).

Pizza Australiana

A prime example of the above characteristics of an international take on pizza is the Australiana, which combines the quintessential tomato sauce and mozzarella cheese with some bacon and egg; a typical local breakfast!

Pizza Hawaii

An all time favorite with the children, this American creation is rather sweet and fruity. The tomato sauce and mozzarella is supplemented with shreds of ham, sweet corn and pineapple chunks for that tropical touch.

Pizza Mexicana

This type of pizza, faithful to its name, will typically feature toppings that are typical of the Mexican cuisine. A combination of tomato sauce, kidney beans, cheese and sour cream with a handful of chilies and some meat would be expectable. Alternatively, the Mexican-style pizza may have a quesadilla-type topping with slices of bell pepper, seafood and perhaps a touch of avocado.

Pizza Frutti Di Mare

The name literally means: “fruits of the sea” in Italian, though it is most probably a mock Italian name once again. Nevertheless, the pizza itself is delicious, with a wide assortment of fish, shellfish, octopus, scallops, olives and onions alongside the usual tomato and cheese garnish.

The list just goes on and practically only human creativity is the limit. The key for a great pizza is to find toppings that work well together and the rest is history. A lot depends on personal taste when it comes to this. For a more conservative audience, it is worth to stick to the simple tomato sauce, meat, Italian vegetables and cheese combination.

For a slightly more gourmet experience, why not transpose a dish completely not associated with pizza or with bread at all into a great topping? A chicken curry pizza, anyone? Or perhaps, a pizza with sweet and sour sauce? Once again, the limit as to how far one can stretch the pizza topping is just a matter of creativity and of course having an audience that will be ready to taste the creation. Perhaps knowing that it is not uncommon in Brazil to serve pizzas topped with chocolate, as a desert will illustrate this point.

To conclude, the pizza we know today has a long and rich history, for which reason it is actually very difficult to define what a pizza is beside the generic description of the flat bread and the topping. Yet, ask anyone if they know what a pizza is and they will say they do. Ask them to define what it is, and they will struggle. Perhaps, this is the best part about a pizza: anyone can enjoy it just the way they want it to be like!

Italian Pizza 101

Who would not know of this world famous oven baked delight? The essence of pizza is that it consists of a large, round and flattened piece of dough that is topped with a variety of garnishes before it is baked to perfection. However, as to what kind of dough is used or what sorts of toppings there are, the definition is not so easy. This article will give an introduction to the history of the pizza and the most popular varieties that exist today.

When looking at the origins of pizza, there are numerous sources that suggest that the concept of a flat, baked bread occurred in numerous countries of southern Europe. These were called by other names, however. The history of the modern pizza can be traced back to Italy, more specifically to Naples, where it was sold as the food of the poor. After tomatoes have come to Europe (from America), the pizza took the basic composition that it is associated with today: mixture of olive oil and tomatoes as topping. Within centuries, the pizza evolved from the food of the poor to the delight of the rich. It is said that the popular Pizza Margherita was named after the queen consort of Italy, Margherita of Savoy. The topping of the pizza is made up of cheese, tomatoes and basil, featuring the colors found in Italy’s flag.

As for the international popularization of pizza, the process is quite obscure. It can be said with certainty that Italian immigrants introduced the pizza to the United States in the 19th century. True enough, after the first pizzeria was founded in New York’s charming district, Little Italy, the concept of the pizza spread quickly, though it remained contained mostly to the Italian immigrants up until the 1940s. However, even to this time, several competing pizza stores had sprung up. Today, there are two distinctively American pizza creations that enrich the culinary scene: the wide and large New York and the fluffy Chicago deep-dish pizza. These are quite different from the thin and crunchy crust of the Italian version. Due to the wide variations existing today, all of them running under the same name, there is actually a bill in Italy that defines the traditional Italian pizza in the law, preventing other variations to be sold under the same title!

More specifically, in terms of the dough, we can distinguish the Roman pizza with a thin crust that comes from hand tossing and the American or Chicago style pizza with thick dough. The dough for the pizza is always made with yeast. The way one can really distinguish pizzas today, however, is through the many varieties of toppings that are available. Below, there are some of the names of the most popular toppings with an explanation of the ingredients.

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