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Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various ot
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- The outer edge of the pizza is sometimes referred to as the cornicione.
- It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese.
- The bottom of the pizza, called the "crust", may vary widely according to style – thin as in a typical hand-tossed Neapolitan pizza or thick as in a deep-dish Chicago-style.
- Pizza grilling on an outdoor gas range
- Charred crust on a pizza Margherita, an acceptable trait in artisanal pizza
- A pizza being removed with a wooden peel
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- Pizzas baking in a traditional wood-fired brick oven
- Mass production of pizza by chains can be completely automated.
- Most restaurants use standard and purpose-built pizza preparation tables to assemble their pizzas.
- Greek pizza, like deep dish Chicago and Sicilian style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
- Another variation is grilled pizza, in which the pizza is baked directly on a barbecue grill.
- As in restaurants, these are often dome-shaped, as pizza ovens have been for centuries, in order to achieve even heat distribution.
- Some home chefs use a wood-fired pizza oven, usually installed outdoors.
- Cooking directly on a metal surface results in too rapid heat transfer to the crust, burning it.
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- When made at home, a pizza can be baked on a pizza stone in a regular oven to reproduce some of the heating effect of a brick oven.
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- Before use, a peel is typically sprinkled with cornmeal to allow the pizza to easily slide on and off it.
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- The pizza is slid into the oven on a long paddle, called a peel, and baked directly on hot bricks, a screen (a round metal grate, typically aluminum), or whatever the oven surface is.
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- an electric deck oven, a conveyor belt oven, or, in traditional style in a wood or coal-fired brick oven.
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- In restaurants, pizza can be baked in an oven with fire bricks above the heat source,
- A wrapped, mass-produced frozen pizza to be baked at home
- An unbaked Neapolitan pizza on a metal peel, ready for the oven
- Toppings being placed on pan pizzas
- Traditional pizza dough being tossed
- Pizza dough being kneaded before being left undisturbed and allowed time to proof.
- Some grocery stores sell fresh dough along with sauce and basic ingredients, to assemble at home before baking in an oven
- This pizza is assembled in the store, then sold unbaked to customers to bake in their own ovens.
- Another form of pizza is available from take and bake pizzerias.
- There are frozen pizzas with raw ingredients and self-rising crusts.
- and producing a crust that can be frozen and reheated without becoming rigid.
- Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough,
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- Pizza is sold fresh or frozen, and whole or in portion-size slices.
- and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage.
- In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish,
- The Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza.
- who were introduced to Italy's native cuisine, proved a ready market for pizza in particular.
- Following World War II, veterans returning from the Italian Campaign,
- The country's first pizzeria, Lombardi's, opened in New York City in 1905.
- Pizza was taken to the United States by Italian immigrants in the late nineteenth century and first appeared in areas where they concentrated.
- pointing that no media of the period reported about supposed visit and that both the story and name Margherita were first promoted in the 1930s-1940s.
- Later research cast doubt on this legend, undermining the authenticity of the letter of recognition,