The source of pizza!

Italian pizza comes from Naples and is a famous food capital in Campaina province in the south. Because it is close to the Mediterranean Sea, there are abundant seafood resources. In addition to fresh and delicious seafood, especially tender and sweet tomatoes and soft mozzarella cheese, it is not only a delicious appetizer, but also the main source of the best application materials for pizza.

Pizza originated from Focaccia's bread. Italian civilian bread, with a history of 1000 years, originated from bread-like food in south-central China. Its raw materials are wheat flour, salt, olive oil, yeast and so on. Fully mixed and fermented, and then baked with fire. In the Middle Ages, foccacia stood for fire, and foccacia stood for "something baked by fire".

Therefore, barbecue with fire is easy to store and transport. At first it was eaten with cheese, but later it was eaten with meat, fish and shellfish because of people's favorite tastes. However, this practice does not reflect its characteristics, and I always feel that something is missing. Therefore, with the richness of local specialties, various ingredients have been added to cooking, which has produced endless changes.

Tomatoes were used for cooking in the early 18th century, so the pizza made in the 16th century is similar to and inseparable from Fokasha's practice. However, today's Fukasha bread, some vegetables and ham are sandwiched between two pieces of Fukasha and eaten together. Therefore, Forcia bread can be said to be the ancestor of pizza, and now Forcia bread is also widely circulated in the Italian countryside.

In fact, there are different opinions about the origin of pizza. One of the most interesting sayings is that pizza is a beautiful mistake made by Mr. Kyle Poirot after his memory of China scallion cake changed qualitatively. In fact, the name pizza is a personal name and also the name of a princess. This kind of cake was originally just a folk snack. One day, the princess in the palace was insatiable and invited a folk chef to cook in the palace. The cook made a cake with tomatoes, basil and mozzarella. When the princess ate it, she was very surprised. This cake is named after the princess. The princess's name is Margaret Pizza, and this is the origin of Margaret Pizza.

Pizza introduction

The ingredients in pizza vary greatly and are very integrated, which can be adjusted according to the food culture of each nation. Common pizza flavors include seafood pizza, Hawaiian pizza, meatball pizza and vegetable pizza.

I. Classification

The classification of pizza can be generally divided into the following three types according to the thickness of the crust:

(1) thin skin: the thickness of plastic skin is about 1.5~2mm.

(2) Thick crust: the thickness of dough after molding is about 4.5 ~ 5 mm. ..

(3) Double skin: the upper layer thickness of the plastic skin is about 1.5~2mm, and the bottom layer thickness is about 4.5~5mm. When making, cover the bottom dough with stuffing and bake, then cover the top dough and bake until cooked.

Second, materials: fermented dough, tomato sauce and cheese are three main raw materials, which are described as follows:

(1) fermented noodles

Fermented dough is made of high-gluten flour, salt, yeast and a little oil. High-gluten flour has strong toughness and good elasticity, and the dough made is crisp. The main function of salt is to improve the taste and strengthen the gluten of dough, and the dosage is 1~2%. Grease can make dough softer, increase flavor, make dough easier to handle, prevent dough from being infiltrated by the moisture in the stuffing, and affect the quality of finished products. The dosage is between 3~ 14%.

(2) Ketchup

Tomato paste refers to concentrated tomato paste with only a small amount of salt and pepper added in the processing, so it can be seasoned according to personal taste when making pizza. Generally speaking, spices, such as chopped onions, oregano, basil and pepper, are used to add flavor.

(3) Cheese

Cheese used in pizza making must be solid and melt easily when heated. The general specialty cheese is mozzarella cheese. If you don't have it, you can use cheddar cheese or Parmansan cheese, but you should add mozzarella cheese to bake the pizza five minutes before it is baked, and you can't put it too early, otherwise it will burn. Cheddar cheese or Parmansan cheese needs to be baked on the pizza surface before entering the oven, because they don't melt easily.

Third, the production process and baking

Pizza is made by mixing high-gluten flour, water, salt, yeast and a little oil, fermenting, cutting into appropriate sizes, rolling with a rolling pin or hand, pressing into cakes with uniform thickness, spreading the prepared stuffing for decoration, sprinkling a little oil to increase brightness and luster, and finally sprinkling shredded cheese, and then baking in the oven for about 30 minutes.

The baking tray needs oiling to prevent it from sticking to the pan. The baking temperature is set at 2 10℃ for 20~25 minutes, and the fire is slightly smaller than the fire, because the fire can bake crispy pizza.