Pizza
On Pizza, Pizza Ovens and the Worldwide Italian Dish
There can be few “national” dishes that have fired the imagination of the international community quite like pizza.Pizza, along with pasta, is of course a dish associated with Italy. However its genius lies in the fact that it can be topped with more or less anything edible, which leaves it open to be adopted as a food form by practically any culture, whatever its culinary tradition.
The pizza is in essence a fusion of ingredients (the “topping”) cooked upon a base of dough. The base, or crust, may be thick (“deep pan”) or thin. It may be seasoned with herbs or stuffed with cheese. Although ordinarily the pizza is round in shape it can be square (an option often preferred in the United States), or indeed may take the “torpedo” shape more commonly associated with a baguette.
To the purists there are only two “real” pizzas, the Margherita and the Napoletana. Notwithstanding this the Italians themselves have produced a veritable host of other toppings and peculiarly national and local versions also abound throughout the world.
Homemade Pizza – Pizza Crust Video
When we think of pizza, most Americans think cheese and pepperoni. Of course there are many popular toppings that branch out from these staples, but in general, we tend not to stray too far from the occasional artichoke heart or sundried tomato.
But think about it… pizza crust is just a simple flatbread. Flatbreads are a staple food all over the world and are eaten with all kinds of traditional ethnic foods, such as Indian curries, peppery African stews, Moroccan harissas, and even with a simple South American breakfast. For these folks, flatbreads are used in the same way that Westerners use forks. So why not make a pizza out of it?
Since the vast majority of Western kids have a positive association with pizza, “making a pizza out of it” is a fabulous way to introduce young children to new and exotic flavors. Not only will the pizza LOOK appealing, the bread will act to soften strong, ethnic spices that may be foreign to the uninitiated palatte. Cheese, of course, can also help soften the blow.