Pizza story Pizza story &quot;Pizza&quot; is a special cake from the bottom, cheese, sauces and stuffing baked with Italian style food. This food has gone beyond the language and culture barrier, global access, subject to national consumers. But when and where food really comes from, and now have no way elegant. Now, in the face every day throughout the world, &quot;pizza specialists&quot; - Pizza Hut restaurant baked millions of pizza, we all naturally think this is a baker in Naples, Italy 400 years ago, first of its kind. 3rd century BC, Rome&#39;s first historical reference: &quot;round bread add olive oil, spices and honey, put stone baked&quot;; and &quot;thin bread topped with cheese and honey, and flavored with geraniol&quot; . In the ruins of Pompeii, archaeologists also found a similar site today pizza room. Although the food is very similar to today&#39;s pizza, but pizza is now required two ingredients: tomatoes (tomatoes) and Mosalila cheese _mozzarella, was not yet reached Italy and the Mediterranean. Some people think pizza originated from China, the legend of the famous Italian traveler then Marco. Polo travels in China like to eat one kind of popular rou north pie. Back to Italy he has been to be able to taste again, but not baked nowhere to be found. One Sunday, he gathered with friends at home, one of the chefs from Naples, Marco. Polo inspiration, the chef who called around, &quot;such and such&quot; picture of northern China from Hong onion pie to. Chef who has great interest by Mark. Polo described the process to make up. But Mangliaobantian still unable to filling into the dough. At this point has been almost 14 o&#39;clock, we have been hungry. So Marco. Polo proposal would put bread on the food filling. We eat, the call &quot;good.&quot; The chef has done a few times then back to Naples, and Naples, accompanied by a cheese and condiments, unexpectedly greatly welcome diners, from &quot;pizza&quot; to spread open. According to statistics, a total of 20 000 more than the Italian pizzeria, where there was not Jin Si region 1200. Most of it is not Jin died before at least a week to eat a pizza, some people eat lunch and dinner almost daily. Patrons, rich or poor, are used to is the pizza folded up in our hands to eat. This will become the basis of the merits hand signed one of Pisa. Pizza must be soft and hard medium, even if its like &quot;wallet-like&quot; fold up the outer layer will not break. Currently, the world&#39;s most famous specialty pizza chain was founded in 1958, Kansas continents than the appearance of a significant customer win mark. In more than 90 countries around the world and regions, more than Pizza Hut has more than 12,300 branches, including 50 restaurants in China, received more than four million customers each day, more than 170 million baked pizza. Types of pizza: New York-style pizza (New York Style) New York-style pizza can be traced back to the 17th century, Spanish soldiers during the occupation of Naples, Italy, when the soldiers most popular snack in Naples, who was called &quot;Sfiziosa&quot; a soft, crackers and top with the filling of the surface cake. Locals like New York pizza on top of each piece of walking, eating, Spanish soldiers who formed the dough into shape and the quartet built a small book in his hand to eat. New York-style pizza is one of the main features of its very thin crust to chew more sense, but it is not the full definition of the New York-style pizza. Many people might say it&#39;s time to eat at your left elbow, yellow grease, otherwise it is not a New York-style pizza. This is because they use due to the high-fat cheese. Big DaveOstraner said that most of New York pizza is with Grande mozzarella (Mozzarella) cheese to achieve this feature. The terms of the New York-style pizza, fresh mozzarella (Mozzarella) cheese is not an option, but a requirement. New York-style pizza is the predominant style and template style fireplace oven baked and thin it with pizza sauce and top with only a few pie filling. Dough is made of high protein, high gluten flour degree (usually in the 13.5-14.5% protein content), and chewy with a slight sense. New York, there is an ancient local legend, because the unique hard water here, so we can produce only in New York, real New York-style pizza. New York does have hard water, but is where its secret formula is still a controversy. Chicago-style pizza (Chicago Style) Chicago-style pizza is a feature of the definition of deep dish pizza (Deep Dish). In 1943, Ike Sewell created a deep-dish pizza (DeepDish), Ike believed that if you do pizza with a large number of fillings (especially sausage), it will become the choice of sumptuous food. The fact that he is, he opened a pizzeria called PizzeriaUno, which is specialized in deep-dish pizzeria featuring pizza, and thus began the phenomenon of the Chicago-style pizza. Normally, the Chicago-style pizza eating better hand than the use of knives and forks, because it is thick and heavy. Dough but with the imagination of many people against, not very thick, but it has a muffin like texture as the United States and in the taste of deep dish soaked in fat, pan up and lift up all of the fillings. Cheese cake was placed directly on the bottom, and then put the filling on top. Pisa was placed above the pizza cheese and thick sauce, and pizza sauce spread sporadically placed on top of a small amount of cheese. As the thick pizza, baking time is usually longer. This pizza dough is usually between the protein content of 10.5-11.5%. The use of margarine in baking to add a touch of fried crisp and with a keen sense of smell, can easily Pisa remove from pan. California-style pizza (California Style) California-style pizza is a feature of the definition of the top cake fillings. California-style pizza tend to use the attractive combination of fillings and toppings. But the California-style pizza is difficult to determine the origin, it was that it began in the seventies or early eighties. In the seventies, like Wolfgang Puck cooking experts began to try a different, non-traditional fillings. Subsequently, in the mid-eighties, like California Pizza Kitchen (California PizzaKitchen) began selling the West Coast-style pizza. Protein content of the dough with the same Chicago-style pizza, but very smooth dough and manufacturing. Dough is placed in a baking dish and can Zhucun fermentation. Many times these are pre-baked crust off, so it will help to maintain a high degree of pizza after baking, you can also reflect the crisp flavor characteristics. Crust light, porous and soft, from flour and fermentation. Choice of fillings ranging from shrimp and asparagus to smoked salmon and other seafood, vegetarian dishes are also very popular combinations. Pan pizza (Pan Pizza) Is known as pan pizza, because the fact is indeed in a baking dish pizza baked in, but otherwise more other terms. Because there is the oil pan, and bake the pizza in accordance with practice than in the bottom of baking make pizza has a light, crisp feel and a slightly different flavor. Pizza dough a bit thick, it is pizza dough in the pan before baking the result of fermentation. Pizza bread and cheese on top of pan pizza ingredients not normally be qualified in terms of, can take any amount. In the southeastern United States, this popular style of pizza. Thick Pizza (Thick style) Thick style thin crust pizza is nothing but a thicker version of pizza. They are usually on the screen, pan or directly on the oven. The height or thickness of this pizza dough through fermentation to achieve the weight and, but not as pan pizza, as the thickness of fermentation. Rapidly in the fermented bread with pizza sauce and top ingredients, according to the usual way into the oven baking. Grilled pizza with the appropriate thickness, slightly crisp bottom crust and a moderate sense of a sense of the characteristics of chewing. Pisa no boundaries such that it throughout the entire United States. Crispbread type pizza (Cracker and Thin Styles) In the 50&#39;s, Pizza Hut made of thin, crisp crust style is very popular, and until now they can still have this characteristic. According to the U.S. Institute of TomLehmann about baking, mix the dough and the system will face to remain white flour can be seen (only about five minutes). This pizza dough fermentation need five or six hours, you must use the pressure of the ideal surface plane to get the same thickness and texture, like biscuits. Thin, crisp crust type dough and manufacturing style is smooth, then hand to expand. Real thin, crisp crust texture type structure should be crunchy shell and soft inside. This type of pizza is usually appropriate to add the cake top ingredients and cheese, pizza sauce and use thinner to achieve the best results. Take-out style pizza baking (Take and Bake Style) This pizza is the pizza of the transformation in the latest styles. It began in the West Coast PapaMurphy&#39;s. You probably in the past year or two heard reports on the pizza style, unless you are trapped in a desert pizza from the outside world. The pizza just like the other pizza you made the same, the only difference is that the pizza is not by you but by your customers to baking. This trend originated in Oregon, Northern California and near the eastern part of the last two years to spread rapidly. Stuffed pizza (Stufffed) Some people will be stuffed pizza and Chicago-style pizza to be confused. They may seem similar, but it is very different. Stuffed pizza from a medium-thickness crust dough or the beginning, and then add pizza sauce, top ingredients and a layer of cheese cake. Then another layer of very thin crust on top of ingredients on the pizza pie, and then you put another layer of pizza sauce and cheese. In this type of pizza baking usually take 30 minutes of time. Focaccia Style As the Focaccia-style pizza without using pizza sauce, so it is easy to distinguish other types of pizza out of. Making this pizza from a round, flat bread (focaccia) starting thickness of 3 / 8 to 1 inches. They are brush oil, put off grilled vegetables and other ingredients cake top can be found in many gourmet pizza. Focaccia is the oldest style pizza in the European explorers to tomatoes from Mexico and Central America and introduced back to Europe before, it was the first pizza made out of style. Other styles Crust types to distinguish the various styles of pizza, one of the points. But you may have noticed, and pie filling top choice and their use ways to create many different types and style of pizza. Pizza made with local flavor, you can use and their ingredients as the cake top. For example, in Pennsylvania and Ohio area pizza than mozzarella cheese (MozzarellaCheese) people are more often used Provolone (Provolone Cheese). Northern California region tend to use seafood and smoked salmon for the filling.