Pizza

I come from a cooking family, he explained. It s a cuisine. This is what I do. I don t do pizza. ... 

When you eat a slice of pizza, the crust is often less hot than the toppings or sauce. This most likely occurs because the toppings and sauce have a greater —... 

Calcium caseinate and butter oil have been extruded directly at 50-60% moisture levels to obtain a cheese analog with no surface water or fat (Cheftel et ah, 1992). The fat emulsification and melting ability increased with screw speed or barrel temperature. The texture of the extmded analogs was similar to those obtained by batch cooking and was affected by pH (Cheftel et ah, 1992) and emulsifying salts (Cavalier-Salou and Cheftel, 1991). The product can be used as adjimcts for hamburger, pizza, and sauces. 

Food products may include frozen produce, canned produce, pasta, sauces in jars, prepared meals or pizzas. It is important to work closely with the manufacturer, in working out the best types of ingredients to use, depending on the manufacturing facilities available. For example, frozen fruit and vegetable processors require a specific size and quality, pasta and bread manufacturers will have their specific requirement of the variety and grade of wheat. They require consistent quality and volume so as to be able to produce a consistent end product. As with restaurants, it is important to build a good relationship with your processor and to keep the manufacturer informed of any potential problems. This allows them to take other action to ensure their production does not suffer. 

Two major trends in the industrialised world are the demand for convenience food and awareness of the need for healthy eating patterns. The trend is away from generic foods towards processed products, for example, as we have seen, there is a growing demand for organic frozen desserts and items such as frozen pizzas. Many supermarkets see a potential for surplus products in freezing and canning surplus produce (FAO, 2002). The popularity of functional or healthy foods is also a potentially lucrative area for organic produce, especially dairy products. 

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). 

When talking about temperature control, what do we mean An example from everyday life is the storage of frozen food like pizza, ice cream, vegetables or others. In many cases, the package indicates the maximum storage time depending on the temperature of storage. If the food is not kept below a certain temperature it often has to be eaten at the day of purchase. 

One example of such an application that has already been comerzialized are pizza-heaters. The use of a container with PCM with the right melting temperature allows multiplying by three the length of time the food is kept above 65 °C. 

Katie and her family ordered a pizza for dinner and ate f of it. The next day, Katie ate of what was leftover for lunch. What fraction of the original pizza did Katie eat for lunch ... 

At a party there are 3 large pizzas. Each pizza has been cut into 9 equal pieces. Eight-ninths of the first pizza have been eaten j of the second pizza have been eaten j of the third pizza have been eaten. What fraction of the 3 pizzas is left ... 

Philbert gave the pizza delivery person a tip of 4.00, which was 20% of his total bill for the pizza he ordered. How much did the... 

Zelda cuts a pizza in half in a straight line. She then cuts a line from the center to the edge, creating a 35-degree angle. What is the supplement of that angle ... 

Kullak-Ublick GA, Ismair MG, Stie-ger B, Landmann L, Huber R, Pizza-galli F et al. Organic anion-transporting polypeptide B (OATP-B) and its functional comparison with three other OATPs of human liver. Gastroenterology 2001 120(2) 525—533. 

V. Carbone, P. Montoro, N. de Tommasi and C. Pizza, Analysis of flavonoids from Cyclanthera pedata fruits by liquid chromatography/electrospray mass spectrometry, J. Pharmaceut. Biomed., 34, 295 304 (2004). 

A study at the Harvard School of Public Health done on 48,000 men for 4 years reported that men who ate 10 or more servings of tomato products (such as tomatoes, tomato sauce, pizza sauce) per week had up to 34% less chance to develop prostate cancer (Giovannucci and others 1995). They showed that lycopene intake from tomato-based products is related to a low risk of prostate cancer, but consumption of other carotenoids ((3-carotene, a-carotene, lutein, (3-cryptoxanthin) or retinol was not associated with the risk of prostate cancer. 

Masullo M, Bassarello C, Suzuki H, Pizza C and Piacente S. 2008. Polyisoprenylated benzophenones and an unusual polyisoprenylated tetracyclic xanthone from the fruits of Garcinia cambogia. J Agric Food... 

In some products a spell in the retarder can be part of the process. This can be the case with some pizza doughs. 

Deck ovens resemble a cupboard with several chambers (Figures 6 and 7). The floor of each compartment is heated so heat transfer is mainly by conduction. These ovens are used among others by hot bread shops and those bakeries selling pies, pizzas, sausage rolls and similar items. 

There can be little doubt that pizza originated as a way of using up scraps of bread dough. Various origins are claimed for pizza, ranging to Naples in the nineteenth century, classical antiquity and the USA. 

Pizza or something like it could have been produced by the Phoenicians, the Greeks or the Romans. Given the tendency of people to eat their food off a piece of flat bread the inventive step of cooking the other ingredients with the bread could have occurred to any number of people. 

It is said that the soldiers of Darius the Great (521-486 bc) emperor of Persia baked a kind of flat bread on their shields and then covered it with cheese and dates when on campaign. Cato the Elder, i.e. Marcus Porcius Cato (234-149 bc), wrote of a flat round of dough dressed with olive oil, herbs and honey baked on stones . Shops were found in the ruins of Pompeii apparently equipped for the manufacture and sale of flat breads, possibly pizzas. 

Italian immigrants took the recipe to the USA, where made with American flour a different product emerged. The first American pizza parlour opened in 1905 in New York City. The next American development was the Chicago deep dish pizza in 1943. 

Pizza seems to have arrived in the UK from the USA rather than via Italy visiting American service men possibly had something to do with it. The effect of increased European travel and visits to Italian restaurants has led to a demand for authentic Italian pizza. The problem is, what is meant by pizza ... 

The classic Neapolitan pizza is supposed to be similar to Margherita but with added anchovies. This is a thin light product that is cooked by placing it on a very hot bake stone (around 600°C) on top of a wood fired oven for 0.5-1 min. 

Pizza is, because of its history, one of the more variable bakery products. Pizzas made from Italian soft flour are never going to be the same as an American pizza made from American flour. 

Chicago style pizza is made in a pan or dish with the cheese going in first and then sauce on top. The crust is then formed up the side of the pan even with two crusts with sauce in between, known as a stuffed crust . 

The St Louis style pizza is a thin crust pizza using local Provel cheese in place of Mozzarella. This product is crisp with a seasoning of oregano, other spices and a slightly sweet sauce. Hawaiian pizza uses pineapple and Canadian bacon, giving a rather sweeter product. 

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. 

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. 

Some pizza doughs are mixed, kneaded, given a short proof, and sheeted out for use. Other doughs are mixed, divided and rounded, followed by 24 hours in a retarder at 5-8°C. This gives the effect of a very long fermentation step. The dough is then sheeted and the pizza is made up and baked. 

Lastly, frozen pizzas are often not yeast raised at all but are chemically leavened. The usual leavening agent would be a double acting baking powder. 

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