2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The only misconception is the belief that if we prefer thinner pasta pizza we will save some other calories. Recently, scientists have refuted this thinking.
According to new research in the field of cooking and nutrition, thin pizza is much richer in fat and salt than that made with thick dough. In addition, the thick dough has much less harmful ingredients.
Thin or thick, the classic dictates that pizza dough be made from flour, yeast, sugar, salt, olive oil and water. Knead by hand, leave to swell for a while and roll into a layer about 5 mm thick.
The classic pizza is baked in a special oven with burning wood, very quickly and at a very high temperature (usually in an oven heated to about 200 ° C, baked for about 10-12 minutes).
The first information about the preparation and consumption of pizza dates back to the ancient Greeks and Romans. When tomatoes were first brought to Europe in 1522, the prototype of Italian pizza appeared in Naples. In the 17th century, the first pizzerias specialized - they were called "pizzaioli". They made pizza for the Italian peasants.
Pizza became a favorite food of the wife of King Ferdinand IV of Naples - Maria Carolina Lorena, and later of the Italian King Umberto I and his wife Margarita of Savoy, in whose honor the pizza was named "Margarita".
In the United States, the Italian dish was brought in the second half of the nineteenth century. It was first prepared in Chicago, Illinois. In 1957 the first semi-finished pizzas appeared.
In recent years, pizza has become a hit in Japan, where it is made mainly with seafood and fish.
It is a little known fact that the Italian Parliament passed the Traditional Italian Pizza Act, specifying specific ingredients as well as how to prepare the product (including frozen pizzas).
With a thinner or juicier dough, pizza is traditionally preserved as a favorite temptation for many generations from around the world.
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