How pizza is made – making, history, used, parts, History, Raw Materials



A pizza is a round, clear proto-indo european made with yeast dough and topped with tomato sauce, tall mallow, and a assortment of early ingredients .


Flatbreads or rounds of boodle with versatile toppings can be found throughout the history of culture. What is known as pizza today can be traced to Naples, Italy in the Middle Ages. The Italians are besides credited with coining the term pizza, although its origin is not clear. It could have derived from the italian word for point,
mean to pinch or pluck, or a verb intend to sting or to season.

early toppings may have included cheeses, dates, herb, olive oil, and honey. Tomatoes or tomato sauce were not introduced until the one-sixteenth hundred when New World explorers brought the red yield back from South America. The affluent classes regarded the tomato as a yield to be avoided ; indeed many thought it to be poisonous. But in the peasant neighborhoods of Naples, residents were enjoying it with the rounds of boodle that constituted their basal staple. Somehow the news program of this tomato pie outspread, and alfresco pizza parlors began to do a bracing clientele. It was besides not strange to see the pizza marker, or
plying his wares through the streets .
precisely as the tomato made its way to Europe, the pizza traveled to the United States with the large inflow of italian immigrants in the latter part of the nineteenth century. One of the earliest know pizzeria was opened by Gennaro Lombardi in New York City in 1905. The thin-crust pie served featured a layer of tomato puree, mozzarella cheese, and diverse toppings such as blimp and pepperoni. In 1943, Ike Sewell created a deep-dish version at his Chicago restaurant, Pizzeria Uno. The deep-dish pizza combines the sausage, pepperoni, mushrooms, and such with the cheese, which is then poured into a high-sided crust. A layer of tomato sauce is then ladled over the top .
By the end of the 1940s, Frank A. Fiorello was packaging and marketing the first commercial pizza mix. Frozen pizza were introduced in 1957. By the 1990s, one out of every 20 meals eat american english homes each workweek was pizza. From its base beginnings as a staple of the peasant diet, pizza nowadays sport everything from prawn to pineapples to barbecued chicken. The manufacture process, however, remains virtually the like .

Raw Materials

Flour is ground from grain. All grains are composed of three parts : bran ( the hard out layer ), germ ( the generative component ), and endosperm ( the soft inner core ). All three parts are ground together to make solid wheat flour. To make white flour, the bran and the source must be removed. Since bran and germ incorporate much of the nutrients in texture, the white flour is frequently “ enriched ” with vitamins and minerals. Some white flour has besides been fortified with fiber and calcium .
yeast is a single-celled fungus. The kind
Sacchromycetais cerevisae
is cultivated for use in zymosis to produce alcoholic beverages and boodle. Yeast enzyme allow its cells to extract oxygen from the starch in flour and produce carbon dioxide. The carbon dioxide then causes the flour to rise .The dough must be kneaded for about 10 minutes until it is allowed to rise.
Baker ‘s yeast is sold fresh in cakes or dried in powder form. Mozzarella cheese was primitively made from buffaloes ‘ milk. In the italian regions of Latium and Campania, it is still made this way, but the huge majority of mozzarella cheese is now made from cows ‘ milk. It is stored in salt body of water or whey to keep it damp. For manipulation as a pizza top, the mozzarella is shredded.

Pizza sauce is made from puree tomatoes seasoned with a diverseness of spices including garlic, oregano, oregano, and basil. Both fresh and dried spices can be used .
The planning of olive vegetable oil is adenine honest-to-god as, if not older, than the that of pizza. Olives are gathered from orchards of olive trees and pressed to release their anoint .
The list of pizza toppings is exhaustive. Meats include blimp, pepperoni, bacon, chicken, and pork barrel. Vegetables include mushrooms, spinach, olives, broccoli, onions, green peppers, and artichokes. Some of the toppings may be partially cooked before being added to the pizza .

The Manufacturing


Making the pizza crust

  • 1 A small amount of baker’s yeast, about 1 tbsp, is mixed with a
    cup or so of warm water. It is left in a warm place until the mixture
    becomes foamy.
  • 2 Several cups of sifted flour are poured into a bowl. The yeast and
    water mixture along with 1 tbsp of olive oil is poured into a well made
    in the center of the flour. The liquids are mixed into the flour with
    the hands and then kneaded on a floured surface until smooth and
    elastic. The kneading time is approximately 10 minutes.
  • 3 The kneaded dough is formed into a ball, dusted with flour and then
    placed in a bowl and covered with a damp kitchen towel. The bowl is
    placed in a warm place until the dough has doubled in size. This occurs
    in approximately one to two hours.
  • 4 The dough is kneaded again for about one minute and then rolled out
    onto a floured surface into a circle. The standard pizza is
    approximately 10 in (25 cm) in diameter. The edges of the circle are
    raised by pushing up on the dough with the thumbs.

Filling the pizza

  • 5 A half cup or so of tomato sauce is spooned over the pizza dough. The
    sauce is spread over the surface of the pie to within 0.5 in (1.3 cm) of
    the rim. The shredded cheese may be added before the toppings or on top
    of them.

Baking the pizza

  • 6 Using a wide metal pizza peel, a long-handled flat shovel, the pizza
    is eased onto a metal pan or clay stone. Pizza pans feature a flat,
    circular bottom set into a round metal frame. After the pizza is baked,
    the outer frame is removed. Pizza stones are made of a clay similar to
    that of old-fashioned brick ovens. Because the clay is porous, it
    absorbs moisture. The thickness of the stone, usually about 0.75 in (2
    cm), radiates heat evenly.
  • 7 The pizza is baked at 450°F (230°C) for about 15 minutes or
    until the cheese is bubbling. The pan or stone is removed from the oven
    with the peel. The pizza is allowed to sit for approximately five
    minutes before cutting it into slices with a pizza wheel. Slice shapes,
    like the placement of the mozzarella cheese, differs from region to
    region. In some cities the pizza is sliced into pie-shaped pieces. In
    other cities, the pie is cut into squares.

The Future

A staple since the begin of human refinement, the pizza shows no sign of diminishing in popularity. alleged epicure pizza, made with pastry boodle, capricorn tall mallow, and escargot, can be found on the menu of upscale restaurants. And in hurt of increase awareness about cholesterol levels and fatten content, a slice of pizza oozing with cheese and pepperoni is a favorite item in shopfront pizzeria and shop plaza food courts .

Where to Learn More


Anderson, Kenneth N., and Lois E. Anderson.
The International Dictionary of Food & Nutrition.
New York : John Wiley & Sons, 1993 .
Lang, Jenifer Harvey, erectile dysfunction.
Larousse Gastronomique.
New York : crown Publishers, 1998.

Scicolone, Charles, and Michela Sciolone.
Pizza: Any Way You Slice It.
Broadway Books .


Stradley, Linda. “ History and Legends of Pizza. ”
What’s Cooking America Web Page.
2000. December 2001. < hypertext transfer protocol : // > .