Low Fat Pizza Dough
Low Fat Pizza Dough
Pizza (pronounced /ˈpiːtsə/ or /ˈpiːdzə/ ; ) is an oven-baked, flat, disc shaped bread usually topped with tomato sauce and mozzarella and then a selection of meats, salamis, seafood, cheeses, vegetables and herbs depending on taste and culture.
Originating in Neapolitan cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a "pizzeria". The phrases "pizza parlor", "pizza place" and "pizza shop" are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.
History
Main article: History of pizzaThe 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 (1751–1825) 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 court—pizza.
Base and baking methods
The bottom base of the pizza, called the "crust", may vary widely according to style—thin as in hand-tossed pizza or Roman pizza, or thick as in pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.
In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
Pizza types
Neapolitan pizza (
pizza napoletana
)
: Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin). According to the rules proposed by the
Associazione Verace Pizza Napoletana
, the genuine Neapolitan pizza dough consists of Italian wheat flour (type
0
or
00
, or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (⅛ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant. There are three official variants:
pizza marinara
, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara),
pizza Margherita
, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and
pizza Margherita extra
made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil.
The pizza napoletana is a Traditional Speciality Guaranteed (
Specialità Tradizionale Garantita
, STG) product in Italy.
Lazio style : Pizza in Lazio (Rome), as well as in many other parts of Italy, is available in two different styles: (1) Take-away shops sell pizza rustica or pizza al taglio . This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm). The crust is similar to that of an English muffin, and the pizza is often cooked in an electric oven. It is usually cut with scissors or a knife and sold by weight. (2) In pizza restaurants (pizzerias), pizza is served in a dish in its traditional round shape. It has a thin, crisp base quite different from the thicker and softer Neapolitan style base. It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture. In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana , in Rome is called pizza napoletana ).
Types of Lazio-style pizza include:
- Pizza romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;
- Pizza viennese : tomato, mozzarella, German sausage, oregano, oil;
- Pizza capricciosa ("capricious pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome, prosciutto raw ham is used and half a hard-boiled egg is added);
- Pizza quattro stagioni ("four seasons pizza"): same ingredients for the capricciosa, but ingredients not mixed;
- Pizza quattro formaggi ("four cheese pizza"): tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can be swapped for one of the last three);
- Sicilian-style pizza has its toppings baked directly into the crust. An authentic recipe uses neither cheese nor anchovies. ("Sicilian" pizza in the United States is typically a different variety of product, made with a thick crust characterized by a rectangular shape and topped with tomato sauce, cheese and optional toppings. Pizza Hut's "Sicilian Pizza", introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust);
- White pizza ( pizza bianca ) omits the tomato sauce, often substituting pesto or dairy products such as sour cream. Most commonly, especially on the East coast of the United States, the toppings consist only of mozzarella and ricotta cheese drizzled with olive oil and spices like fresh basil and garlic. In Rome, the term pizza bianca refers to a type of bread topped with olive oil, salt and, occasionally, rosemary sprigs. It is also a Roman style to bottom the white pizza with figs, the result being known as pizza e fichi (pizza with figs);
- Ripieno or calzone is a turnover-style pizza filled with several ingredients, such as ricotta, salami and mozzarella, and folded over to form a half circle before being baked. In Italian calzone literally means "large sock", while the word ripieno actually means just "filling" and does not by itself imply a form of pizza.
Non-Italian types of pizza
In the 20th century pizza has become an international food with widely varying toppings. These pizzas consist of the same basic design but include an exceptionally diverse choice of ingredients.
Pizza in Australia
The usual Italian varieties are available, but there is also the Australian , or australiana , which has the usual tomato sauce base and mozzarella cheese with bacon and egg (seen as quintessentially Australian breakfast fare). Prawns are also sometimes used on this style of pizza.
In the 1980s Australian pizza shops and restaurants began selling gourmet pizzas , pizzas with upmarket ingredients such as salmon, dill, bocconcini, tiger prawns, and such unconventional toppings as kangaroo, emu and crocodile. Wood-fired pizzas , cooked in a ceramic oven heated by wood fuel, are also popular.
Pizza in Brazil
Pizza was brought by Italian immigrants to that country. São Paulo, calling itself "The Pizza Capital of the World", has 6000 pizza establishments and 1.4 million pizzas are consumed daily. It is said that the first Brazilian pizzas were baked in the Brás district of São Paulo in the early part of the 20th century. Until the 1950s, they were only found in the Italian communities. Since then, pizza became increasingly popular among the rest of the population. The most traditional pizzerias are still found in the Italian neighborhoods, such as Bexiga and Bela Vista. Both Napolitan (thick crust) and Roman (thin crust) varieties are currently being appreciated in Brazil, salted versions with tomato juice and mozzarela as a base and the other ingredients defining the flavor, or the sweet ones, like banana, chocolate or pineapple toppings being offered at the end of meal like a dessert. T
pizza recipes from FATFREE.COM: The Low Fat Vegetarian ...
Low-fat vegetarian and vegan recipes for dough, sauces, and toppings.
Low Fat Pizza Dough
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Low Fat Pizza Recipes
This dough recipe makes 4 bases. Each base makes a pizza for 4. This base is low in fat, and contains iron, zinc, niazin, magnesium and vitamin B1.
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Low-Fat Basil Pizza Recipe - MyRecipes.com
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Super Fast Low Fat Pizza Crust ... Next time I'm going to try a little spice in the dough. THANKS!
RecipeSource: Low Fat Pizza Dough
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