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c c 

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c  (pronounced /6pi6ts / Italian: [6pit.tsa]), in the US often called Ú Ú , is an oven-
baked, flat, disc-shaped bread typically topped with a tomato
sauce, cheese (usually mozzarella) and various toppings depending on the culture. Since the
original pizza, several other types of pizzas have evolved.

Originating in Neapolitan cuisine, the dish has become popular in many different parts of the
world.[1] An establishment that primarily makes and sells pizzas is called a "pizzeria". The
phrases "pizza parlor", "pizza place", "pizza house" and "pizza shop" are used in the United
States. The term Ú Ú  is dialectal, and Ú  is used for simplicity in some contexts, such as
among pizzeria staff.

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½ 1 1/3 cups lukewarm water


½ 1 package (1/4 ounce) active dry yeast
½ [ig pinch of sugar
½ 1 1/2 tablespoons olive oil
½ 1 1/2 teaspoons salt
½ 3 1/4 to 31/2 cups unbleached flour

½ u cc 
½ 2 tablespoons olive oil
½ 1 1/2 cups of your favorite tomato sauce
½ 1 1/2 cups grated white Cheddar cheese
½ 1 cup grated mozzarella
½ Toppers, such as sliced or chopped cooked meats and/or vegetables






 
 
1. cour 1/3 cup of the warm water into a small bowl and sprinkle the yeast over it. Now
proof the yeast by stirring the sugar into it with a fork and letting it set for 5 to 8
minutes to see if the liquid turns frothy. If it does, you know it's active; if not, you'll need
to start again with a fresh package of yeast.
2. Combine the dissolved yeast with the remaining water, the olive oil, and the salt in a
large bowl. Stir well. Add 2 cups of the flour and beat well by hand for 100 strokes. Let
the mixture rest for 5 minutes.
3. Add the remaining flour 1/3 cup at a time, beating well each time. When the dough can
no longer be stirred and is firm enough to knead, turn it out onto a floured surface. With
floured hands, knead the dough for 7 to 8 minutes, until smooth and elastic.
4. cut the dough in a large, clean, lightly oiled bowl, turning it once to coat both sides.
Then cover the bowl with plastic wrap and set it in a warm, draft-free spot until the
dough doubles in bulk, about 45 minutes to 1 hour.
5. cunch down the dough several times to deflate it, then knead it again on a lightly
floured surface for 1 minute. Divide the dough in half. Knead each half into a ball and set
them aside on the floured surface, covered with plastic wrap, to rest for 10 minutes.
Meanwhile, lightly oil 1 very large or 2 medium-large baking sheets. Dust the sheets
lightly with cornmeal.
6. Once the dough has rested, roll or pat each ball into a large circle. The dough should be
quite thin, about 1/4 inch, but not paper-thin. If the dough springs back as you work
with it, let it rest for 2 minutes before trying again.
7. Carefully lift each dough circle onto a baking sheet. If you're baking both on a single
sheet, be sure to leave some room between them. Loosely cover the crusts with plastic
wrap and let them rest for 10 minutes. Heat the oven to 425°.
8. [rush the edge of each crust with olive oil. Next, divide the tomato sauce evenly
between the crusts, spreading it nearly up to the edge. Sprinkle half of the Cheddar
cheese onto the pizzas. Add your choice of toppings, as thickly or as sparingly as you
like, then top with the rest of the Cheddar cheese and all of the mozzarella.
9. cut the baking sheet on the center oven rack. If you're using 2 sheets, stagger them on
separate shelves so they aren't directly lined up with each other. Switch the positions
halfway through baking. [ake the pizzas until the cheese bubbles and the edges are
golden brown, about 18 to 22 minutes.
10. Slide the pizzas onto large wire racks and let them cool for 5 to 8 minutes before slicing
and serving. Makes 12 medium slices, or 4 to 6 servings.
[   
   

3 
½ Steel baking pans work well to bake pizzas. These pans are thin and heat quickly in the oven. That
means the pizza will have a crispy crust on the bottom. Because the pan is made of steel, it won't warp
when heated. You can choose a pan made with other metals, but steel works especially well.

3 
½ Rather than using a metal pan, try baking your pizza on a pizza stone. Pizza stones are made of
earthenware or masonry materials. Put the stone in a cold oven and heat it for about 30 minutes. Then
place the raw pizza on top of it and bake it. If the stone isn't properly heated, you will have raw dough and
burned toppings. Pizza stones are popular because they allow for even cooking of your pizza. Try baking
cookies on a pizza stone as well.


  
½ If you're making your own dough, a food processor is the way to go. Place your ingredients in the
food processor and allow it to mix for a few minutes. This helps the dough come together and takes less
time than mixing by hand. A stand mixer with a dough hook is another alternative that works well.

 
½ Professional pizza chefs form their dough by tossing it around in the air. That is probably a skill beyond
the reach of most home cooks. Use a rolling pin to roll your dough into a circle, rectangle or whatever
shape you choose.


½ A pizza peel is a large tool with a long handle that is typically made of wood. Sprinkle flour or cornmeal
onto the peel and use it to roll your dough on. Then use the peel to slide the pizza onto the pan or pizza
stone that is already in the oven. When the pizza is done, use the pizza peel to pull the pie back out of the
oven.



½ The best way to cut a pizza is with a pizza wheel. Pizza wheels are round, metal knives that you roll
over the pizza to cut it. It works with a continuous motion, which means the toppings won't be pulled off as
you slice.
‰    

Pizza can be an extremely unhealthy, greasy food piled with high fat cheese and meats on a highly
processed crust or it can be a healthy treat. Lycopene, a nutrient found in tomatoes is highly
prevalent in pizza. This cancer fighting antioxidant is actually stronger and healthier in a processed
form like tomato sauce. So while pizza can be beneficial, consider how it's made and watch your
portions. Here are some tips for healthier pizza.

*Go easy on the cheese. Order or use little to no cheese and try soy cheese or low fat cheese
instead.

*Make pizza with whole grain crusts instead of the highly processed white crusts. Whole grains have
much more fiber and nutrients than processed carbohydrates.

*Avoid the fatty meats. Sausage and pepperoni are high in sodium, saturated fat, calories, free
radicals, and cholesterol.

*Ask for or use extra tomato sauce. More lycopene!


*Fill your pizza up with vegetables. My personal favorite is tomatoes.

*Go easy on the oil. If making your own pizza, use a little bit of extra virginolive oil. If ordering a
pizza, wipe off the excess oil with a napkin before eating.
*Don't over indulge in pizza. Eat it no more than every few days and limit yourself to no more than
two slices. If you're trying to loose weight, try one large piece a week or a fourth to a half of a small
pizza.

*Be careful what you eat it with. Drink water instead of soda, don't use fatty dips, and avoid eating it
with French fries or other fatty foods. Instead try complimenting the greasy food with a light salad (no
Ranch dressing!) or other light vegetable.

*Enjoy and eat slowly!


è  

The Ancient Greeks covered their bread with oils, herbs and cheese. The Romans developed
placenta, a sheet of flour topped with cheese and honey and flavored with bay leaves.
Modern pizza originated in Italy as the Neapolitan pie with tomato. In 1889 cheese was
added.

King Ferdinand I (1751ʹ1825) is said to have disguised himself as a commoner and, in


clandestine fashion, visited a poor neighborhood in Naples. One story has it that he wanted
to sink his teeth into a food that the queen had banned from the royal courtͶpizza.

In 1889, during a visit in Naples, Queen Margherita of Savoy was served a pizza resembling
the colurs of the Italian flag, red (tomato), white (Mozzarella) and green (basil). This kind of
pizza has been named after the Queen as cizza Margherita.

The word "pizza" is a contemporary mispronunciation of the word "pita",a type of bread
and dish that exists since time immemorial in the Middle Eastern and Mediterranean
cuisines. [y 997 the term had appeared in Medieval Latin, and in 16th
century Naples a Galetteflatbread was referred to as a pizza. The pizza was a baker's tool: a
dough used to verify the temperature of the oven. A dish of the poor people, it was sold in
the street and was not considered a kitchen recipe for a long time. [efore the 17th century,
the pizza was covered with white sauce.] This was later replaced by oil, cheese, tomatoes or
fish. In 1843, Alexandre Dumas, père described the diversity of pizza toppings. In June 1889,
to honor the Queen consort of Italy, Margherita of Savoy, the Neapolitan chef Raffaele
Esposito created the "cizza Margherita," a pizza garnished with
tomatoes, mozzarella cheese, and basil, to represent the colors of the Italian flag. He was
the first to add cheese. The sequence through which flavored flatbreads of the ancient and
medieval Mediterranean became the dish popularized in the 20th century is not fully
understood.
 


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Makes 12 medium slices, or 4 to 6 servings.

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Nutrition research conducted in Europe studied the eating habits of people with cancer. It
indicated that people who were eating pizza at least once a week were less likely to develop
certain cancers such as mouth, esophageal, throat, and colon cancer.
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      Ú         
        
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       Ú    Ú   Nicola O͛Connor, of
Cancer Research UK, told [[C News Online; Ë              
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It is theorized that Lycopene, an antioxidant found in tomatoes, helps a person to protect
against developing cancer. This is great news for all those pizza connoisseurs out there.

The disadvantages of eating pizza are It is high in sodium and fat lots of calories. For those with
high blood pressure, the sodium is enough to make a person with low blood pressure go high.
And I think first must be oily.
If you realized the method to make a pizza, you should know that pizza need a lot of oil.
Secondly, pizza is a high calories food and less nutrition food. by using high heat, all nutrients
will be damaged. A lot of fattening grease from the oil and cheese that clogs the arteries and
carbohydrates from the dough. You would receive major/minor health issues (depending on
each person's health) if you eat cizza all the time. Having a balanced diet and exercising would
decrease health issues. Having cizza at least twice a month would be alright if you were trying
to maintain a healthy lifestyle.

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