British pizza

British pizzas probably started from a point where they would be unrecognisable to either Italians or Americans. As in other fields the demand for authenticity has led to the production of products that are much closer to the original. 

A Danish charcuterie company increased its sales of salami by 50% by being on the list of suppliers to a pizza chain that sells organic pizzas to British consumers (Organic Denmark, 2003). 

The variations possible are limitless however, pizza essentially is bread dough with other ingredients added. If the pizza is to be thin a dough is needed that spreads rather than lifts. If the pizza is to be thick then the dough needs to be nearer to British or American bread dough. 

The results of this investigation suggest that British sausages, even at a very overcooked state, contain acrylamide in only small quantities, up to 25 pg/kg. With the exception of one of the sausages analysed, most contain less than lOpg/kg when cooked to a normal endpoint. These quantities are similar to or less than the amount found in bread (31 pg/kg), breaded chicken (24 pg/kg), pizza (20 pg/kg) or pie (22 pg/kg) and compare favourably with 200 pg/kg -12000 pg/kg in French fries and 800 pg/kg -1200 pg/kg in crispbread. ... 

---