Pizza

The history of pizza

Pizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive. The word pizza is believed to be from an Old Italian word meaning "a point," which in turn became the Italian word "pizzicare," which means "to pinch" or "pluck."
The pizza could have been invented by the Phoenicians, the Greeks, Romans, or anyone who learned the secret of mixing flour with water and heating it on a hot stone.
In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food.

Way of preparation:

Mass for Pizza (Oven to the firewood)

Income: 2 units

- 30 g of I leaven cool biologico

- 1/3 pot (tea) of oil

- 2 spoons (tea) of salt;

- 1 1/2 pot (tea) of water;

- of 5 the 6 xícaras (tea) of wheat flour;

- semolina to open;

- oil to dip in grease;

Way of preparation:

It dissolves I leaven it in the water, I add the oil, the salt and the flour to the few moving with a spoon until freeing of the canister. It transfers to a surface of rock or wood and sove per 5 minutes or until getting a smooth and soft mass. It places in a canister and it dips in grease with oil. It covers and it leaves to rest for 1 hour or until folding of volume. It divides the mass in 2 portions and boleie. It covers and it leaves to rest for 1 hour. It opens in aid of a coil and pierces with a yoke. It dips in grease with oil and daily pay-it bakes for 3 the 5 minutes in the oven to the firewood. It spreads the filling and it comes back to the oven per 5 minutes capsizing in the half of the time or until . It serves after that. If it will be to bake in the oven caretaker, it diminishes 1/4 of the water and it adds to 2 spoons (soup) of curd or natural yoghurt. It heats the oven well (higher possible) - also the pan of rock in which the pizza will be baked. It removes the pan and it places the mass without the filling (it does not forget to dip in grease with oil) daily pay-to bake per 8 minutes, it spreads the filling and it bakes per 15 minutes or until to bake and the cheese to melt.

Gravy Raw Caretaker
Income 2 pots (tea)
- 8 well mature Italian tomatoes;
- 4 spoons (soup) of onion well cut;
- 5 spoons (soup) of oil;
- 1 spoon (tea) of sugar;
- perforated cool basil the taste;
- salt and pepper-do-kingdom in the hour the taste;

Way of preparation:
It washes the tomatoes, cut to the way and rale in thin the thick one until being only the skin (well-taken care of not to ralar the fingers, the hand dries aid in the footprint well), it places in the bolter it leaves per 30 minutes or until all leaving the excess water. It tempers with the oil, the onion, the sugar, the basil, salt and pepper. It uses.

Coverings:

Marguerita
- 1/2 pot (tea) of tomatoe gravy;
- 200 g of mussarela in rodelas;
- 50 cheese;
- 1 Italian tomatoe sliced finely;
- basil leves the taste;

Vegetables
- 1/2 pot (tea) of tomatoe gravy;
- 200 cheese g mussarela;
- 1/2 sliced green chili;
- 1/2 sliced onion;
- 1 pot (tea) of champignon sliced Paris;


Chocolate
- 200 g of chocolate;
- 150 g of milk cream;