Pizza is a curious creature. It is without a doubt one of the last true arts in food. Like a magician, most people don't understand the science, or art of creating a good pizzeria style pizza at home. It's actually not all that difficult, it just takes several factors to happen in the right sequence in order for the dough to come out just right. A method called delayed fermentation is similar to what large pizza chains use, and with proper patience the beginner pizza maker can succeed at making great tasting pizza dough at home. This is the preferred method if you choose to use wheat-mix flours.
White pizza or pizza bianca is a type of pizza which uses no tomato sauce. In Rome, bianca or white pizza is a bread drizzled with olive oil. Feel free to experiment using anything, but my favorite way is to top it with bocconcini balls, baby plum tomatoes, and fresh spices.
PIZZA QUICK FACTS:
- 17% of all restaurants are pizzerias
- 1/3 of all pizzas ordered are pepperoni
- Brazilian pizza includes peas.
- Pizza was originally spelled pitsa.
- Pizza in India, includes pickled ginger and tofu.
Ingredients: (for 1 large pizza)
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Try seasoning your crust:
Take some melted low fat butter or margarine, a bit of garlic powder, and brush it on to the crust after you bake it. Then sprinkle some low fat Parmesan cheese!