HOW TO PIZZA MY NEW INVENTION Ep#21

pizza 1
this is me making the pizza dough my mommy made (she was against frozen&fast food)
so anytime I wanted id grab a ball of dough and add sauce(I skipped yucky) cheese and occasionally peperoni then bake …
I invented this recipe …on the grounds one day I daydreamed my version of the perfect pizza and here it is …
(I do recommend yeast I forgot it plus honey or sugar 1tea spoon)


Healthy Pizza is possible just know your ingredients and choose the best…
my pizza wasn’t vegan probably not gluten free but I did use healthy fresh ingredients here is recipe for the healthiest
vegan pizza :

Easy Buffalo Mozzarella
1 cup plain, unsweetened soy yogurt
1 cup raw cashews, soaked in water for 3 – 8 hours and drained
1 cup water, divided
1 1/2 teaspoons sea salt
3 tablespoons tapioca flour
1 tablespoon agar powder
Combine the yogurt, cashews, a half cup of the water, and salt in a blender and process until emulsified. Transfer to a container, cover loosely, and set aside for 12 to 24 hours until slightly tangy. Whisk in the tapioca flour.
Combine the agar and remaining half cup of water in a small saucepan. Whisk together. Cover with a lid and bring to a boil. Simmer for 3 to 4 minutes. Pour in the yogurt mixture and mix well with a whisk. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy.
Prepare a large bowl of ice water. Using an ice cream scooper, drop balls of the cheese into the ice bath. Let sit for 20 to 30 minutes until firm.

Vegan Pepperoni
Note: if you want a milder pepperoni, cut back on the pepper and pepper flakes.
- 1/2 cup of white kidney beans, rinsed and drained
- 1 cup cold water
- 1 tbsp olive oil
- 1 tsp liquid smoke
- 1 tsp HP sauce, or BBQ sauce
- 1 tbsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp whole anise seed
- 1 tsp red peppercorns
- 1 tsp green peppercorns
- 1 tsp crushed red pepper flakes
- 1 1/4 cups vital wheat gluten
METHOD
Get your water on it way to boiling in your steamer
1. Finely mash the beans with a fork. Add water, oil, liquid smoke, HP or BBQ sauce, paprika, cayenne, salt and sugar and mix well.
2. Roughly grind anise seed, peppercorns, and red pepper flakes with a mortar and pestle. Add into mixture. Add in wheat gluten and mix well with a fork.
3. Divide dough into three equal portions. Shape each into a tube and wrap like a tootsie roll in heavy duty aluminum foil. Make sure to wrap it tightly by twisting the ends. Heavy duty foil is needed to keep the pepperoni from bursting out of the wrapping when cooking.
4. Steam for 45 mins. Cool and slice.

really healthy pizza dough:
5-Ingredient Quinoa Pizza Crust (Vegan, Gluten-Free)
Prep time 8 hours Cook time 30 mins Total time 8 hours 30 mins
Ingredients
¾ c. quinoa, rinsed and drained
¼ c. water
½ t. sea salt
1 t. baking powder
1 T. oil (I’ve used both coconut and olive with great results. Be sure the coconut oil is melted if you choose to use it.)
Instructions
1.Rinse the quinoa VERY WELL.
2.Place the rinsed quinoa in a bowl and cover it with water (about one inch above where the quinoa sits).
3.Let the quinoa soak overnight (at least eight hours).
4.Preheat the oven to 425 degrees.
5.Drain and RINSE the quinoa VERY WELL again.
6.Place the drained and rinsed quinoa into a food processor along with the water, salt, and baking powder.
7.Process the mix for about two minutes until it is smooth in consistency.
8.Line an 8- or 9-inch cake pan with parchment paper. (I just place the cake pan on top of the parchment paper, draw an outline of it, cut it out, and place it into the cake pan.)
9.Pour the oil into the pan atop the parchment paper.
10.Pour the batter into the cake pan atop the oil, smoothing it out evenly.
11.Bake the crust for 15 minutes.
12.Carefully flip the crust over, and bake it for another five minutes.
13.Top the pizza as desired.
14.Bake the pizza for another 5-10 minutes until your toppings have cooked through.


…evidence contrary to my claim
‘pizza’ first appeared “in a Latin text from the southern Italian town of Gaeta in 997 AD
The Ancient Greek word πικτή (pikte), “fermented pastry”, which in Latin became “picta”, and Late Latin pitta > pizza.
The Ancient Greek word πίσσα (pissa, Attic πίττα, pitta), “pitch”or pḗtea, “bran” (pētítēs, “bran bread”)
Latin verb pìnsere (“to press”) and from the Greek pitta (derived from ancient Greek pēktos, πηκτός, meaning “solid” or “clotted”).
The ancient Greeks covered their bread with oils, herbs and cheese.
In Byzantine Greek, the word was spelled πίτα, pita, or πίττα, pitta, meaning pie.
The word has also spread to Romanian as pită,
Turkish as pide, and Bulgarian, Bosnian, Croatian, Macedonian and Serbian as pita,
Albanian as pite and Modern Hebrew pittāh.
The Romans developed placenta, a sheet of dough topped with cheese and honey and flavored with bay leaves.
The Latin word pinsa, the past participle of the verb “pinsere” which means to pound or to crush and may refer to the flattening out of the dough.
The Latin word picea which describes the blackening of bread in the oven or the black ash that gathers at the bottom of the oven.
The Italian word pizzicare meaning “to pluck” and refers to pizza being “plucked” quickly from the oven (pizzicare was derived from an older Italian word pizzo meaning “point”)
The Old High German word bizzo or pizzo meaning “mouthful” (related to the English words “bit” and “bite”) and was brought to Italy in the middle of the 6th century AD by the invading Lombards



Foods similar to pizza have been made since the end of the stone age. Records of people adding other ingredients to bread to make it more flavorful can be found throughout ancient history.
Similar to flat breads in other parts of the world include the Indian Paratha , the Central and South Asian Naan and Roti , the Sardinian Carasau, Spianata, Guttiau, Pistoccu and Finnish Rieska.
Also worth note is that throughout Europe there are many similar pies based on the idea of covering flat pastry with cheese, meat, vegetables and seasoning such as the Alsatian Flammkuchen, German Zwiebelkuchen, and French Quiche.


In 16th century Naples a Galette flatbread was referred to as a pizza. Known as the dish for poor people, it was sold in the street and was not considered a kitchen recipe for a long time.
The innovation that led to flat bread pizza was the use of tomato as a topping.
For some time after the tomato was brought to Europe from the Americas in the 16th century,
it was believed by many Europeans to be poisonous (as are some other fruits of the nightshade family).
However, by the late 18th century, it was common for the poor of the area around Naples to add tomato to their yeast-based flat bread,
and so the pizza began.
The dish gained in popularity, and soon pizza became a tourist attraction as visitors to Naples ventured into the poorer areas of the city to try the local specialty.
In 1843, Alexandre Dumas, père described the diversity of pizza toppings.
An often recounted story holds that on 11 June 1889, to honour the Queen consort of Italy, Margherita of Savoy,
the Neapolitan pizzamaker Raffaele Esposito created the “Pizza Margherita”, a pizza garnished with tomatoes, mozzarella, and basil, to represent the national colours of Italy


Pizza is now a type of bread and tomato dish, often served with cheese. However, until the late nineteenth or early twentieth century,
the dish was sweet, not savory, and earlier versions which were savory more resembled the flat breads now known as schiacciata.
Pellegrino Artusi’s classic early twentieth century cookbook, La Scienza in cucina e l’Arte di mangiar bene gives three recipes for pizza, all of which are sweet.
However, by 1927, Ada Boni’s collection of regional cooking includes a recipe using tomatoes and mozzarella.

Pizza first made its appearance in the United States with the arrival of Italian immigrants in the late 19th century and was very popular among large Italian populations in New York City, Chicago, Philadelphia, and Saint Louis .
In the late 19th century, pizza was introduced by peddlers who walked up and down the streets with a metal washtub of pizzas on their heads, selling their pizzas at two cents a slice.
It was not long until small cafes and groceries began offering pizzas to their Italian-American communities.
The first printed reference to “pizza” served in the US is a
1904 article in the Boston Journal.” Giovanni and Gennero Bruno came to America from Naples Italy in 1903 to introduce the Neapolitan Pizza.”
Vincent (Jimmy) Bruno (Giovanni’s son) went on to open the first Pizzeria in “The Loop” in Chicago at 421 S. Wabash Ave,
the Yacht Club. Gennaro Lombardi opened a grocery store in 1897 which was later established as the “said” first pizzeria in America in 1905 with New York’s
issuance of the mercantile license. An employee of his, Antonio Totonno Pero, began making pizza for the store to sell that same year.
The price for a pizza was five cents but, since many people could not afford the cost of a whole pie, they would instead say how much they could pay and they were given a slice corresponding to the amount offered.
In 1924, Totonno left Lombardi’s to open his own pizzeria on Coney Island called Totonno’s.
While the original Lombardi’s closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi’s grandson.
Pizza was brought to the Trenton area of New Jersey with Joe’s Tomato Pies opening in 1910, followed soon by Papa’s Tomato Pies in 1912.
In 1936, De Lorenzo’s Tomato Pies was opened. While Joe’s Tomato Pies has closed, both Papa’s and Delorenzo’s have been run by the same families since their openings and remain among the most popular pizzas in the area.
Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, was another early pizzeria which opened in 1925 (after the owner served pies from local carts and bakeries for 20–25 years)
and is famous for its New Haven style Clam Pie. Frank Pepe’s nephew Sal Consiglio opened a competing store, Sally’s Apizza, on the other end of the block, in 1938.
Both establishments are still run by descendants of the original family. When Sal died, over 2,000 people attended his wake, and the New York Times ran a half-page memoriam.
The D’Amore family introduced pizza to Los Angeles in 1939.
Before the 1940s, pizza consumption was limited mostly to Italian immigrants and their descendants. The international breakthrough came after World War II.
Allied troops occupying Italy, weary of their rations, were constantly on the lookout for good food.
They discovered the pizzeria and local bakers were hard-pressed to satisfy the demand from the soldiers.
The American troops involved in the Italian campaign took their appreciation for the dish back home,
touted by “veterans ranging from the lowliest private to Dwight D. Eisenhower.”
Two entrepreneurs, Ike Sewell and Ric Riccardo, invented Chicago-style deep-dish pizza, in 1943.
They opened their own restaurant on the corner of Wabash and Ohio, they wanted to invent pizza nobody’s ever heard of.
Chain restaurants sprang up with pizza’s rising popularity. Leading early pizza chains were Shakey’s Pizza, founded in 1954 in Sacramento, California,
Pizza Hut, founded in 1958 in Wichita, Kansas, and
Josey’s Pizza founded in Newnan, Georgia in 1943.
Later entrant restaurant chains to the dine-in pizza market were Bertucci’s, Happy Joe’s, Monical’s Pizza, California Pizza Kitchen, Godfather’s Pizza, and Round Table Pizza.
On Super Bowl Sunday, Americans will eat an estimated 15 million pizzas.
When Pizza Hut introduced a pie with mozzarella cheese filling inside the crust in 1995, it touted the product as an industry “revolution.”
It was a bold assertion with which cheese maker Anthony Mongiello and his family immediately took issue. The Brooklyn native claimed to have created the stuffed crust
a decade earlier when he was 18 years old and, with his relatives, held a 1987 patent to prove it.
Mongiello is not the only one to claim the invention. New Jersey pizza maker Anthony Sambogna says he started making stuffed crusts in the 1960s under the name Pizza Zune. Sambogna sought credit from the chain,
not money, and received a letter from then-Chief Executive Officer Allan Huston stating: “Pizza Hut believes that you were the first person to make a pizza with a cheese-filled crust,” reported The Record newspaper in 1996.

Cooking

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
When made 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.
home Preparation:
Pre-heat oven to 425 deg To prepare pizza dough, stir whole wheat flour; lightly spoon into a measuring cup and level flour.
In large mixing bowl, combine whole wheat flour, yeast and salt. Blend in water, oil and honey or sugar. Stir by hand vigorously until all ingredients are well mixed;
about 3 minutes. Cover with plastic wrap and let rise to desired size.
Place dough in greased 15 x 10 x 1-inch jelly-roll pan or 12 to 14-inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim.

Crust
Ingredients:
•2 cups whole wheat flour
•1 package active dry yeast or instant yeast
•3/4 tsp salt
•1 cup hot water
•1 tbsp vegetable oil,or extra virgin olive oil
•1 tbsp honey or sugar


Traditional pizza dough tossing
The bottom of the pizza, called the “crust”, may vary widely according to style—thin as in a typical hand-tossed pizza, screen, thin, or Roman pizza,
or thick as in a typical pan pizza or deep like a Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese.
Whichever restaurant chosen, there are typically a few options of crust to chose from. The outer edge of the pizza is sometimes referred to as the cornicione.
Often, the pizza crust contains sugar to help with the yeast rising as well as the browning of the dough.

Cheese
Pizza cheese

The original pizza used only mozzarella, the highest quality ones the buffalo mozzarella variant, produced in the surroundings of Naples.
Other kinds of cheese may be used for creative alternative recipes (provolone, pecorino romano, ricotta, scamorza and many others),
including processed cheeses for mass-market pizzas manufactured to produce desirable qualities like browning, melting, stretchiness and fat and moisture content.
Many studies and experiments have analyzed the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins and other changes
to creating the ideal and economical pizza cheese.
In 1997 it was estimated that annual production of pizza cheese was 2 billion pounds in the U.S. and 200 million pounds in Europe.

Toppings
used on pizzas, including, but not limited to:
Anchovies
Ham
Mushrooms
Olives
Onions
Chili peppers
Pepperoni
Peppers
Seafood
Sun-dried tomato
Tomatoes
Vegetables
Feta cheese
Spinach


Other types of Lazio-style pizza include:
Pizza romana: tomato, mozzarella, anchovies, oregano, oil
Pizza viennese: tomato, mozzarella, German sausage, oregano, oil
Pizza capricciosa: mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil
Pizza quattro formaggi: tomatoes, and the cheeses mozzarella, stracchino, fontina and gorgonzola. Sometimes ricotta is swapped for one of the latter three.
Pizza bianca : In Rome, the term pizza bianca refers to a type of bread topped with olive oil, salt and, occasionally herbs, such as rosemary sprigs.
It is also a Roman style to add figs to the pizza, the result being known as pizza e fichi.
Pizza alla casalinga: (“Grandma pizza”) consists of a thin layer of dough which is stretched into an oiled, square “Sicilian” pan,
topped sparingly with shredded mozzarella, crushed uncooked canned tomatoes, chopped garlic andolive oil, and baked until the top bubbles and the bottom is crisp

Traditional Sicilian pizza is often thick crusted and rectangular,
It is often topped with onions, anchovies, tomatoes, herbs, and strong cheese such as Caciocavallo and Toma.
Other versions do not include cheese. The Sicilian methods of making pizza are linked to local culture and country traditions,[5] so there are differences in preparing pizza even among the Sicilian regions of Palermo, Catania, Siracusa and Messina.

The Sfincione originated in the province of Palermo. Unlike the more familiar Neapolitan pizza, it is typically rectangular, with more dough, sauce and cheese.
An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese, and anchovies. The sauce is sometimes placed on top of the toppings to prevent it from soaking into the thick dough.
In the province of Siracusa, especially in Solarino and Sortino, the Pizzòlu is a kind of round stuffed pizza.
In the province of Catania the traditional Scacciata is made in two different ways:
a first layer made of dough covered, within the city, by a local cheese (Tuma) and anchovies or,
by potatoes, sausages, broccoli, and tomato sauce.
In both cases a second layer of dough brushed with eggs covers everything.
Also in the region of Catania, in Zafferana Etnea and in Viagrande a typical pizza siciliana is a fried calzone stuffed with cheese and anchovies.
In the province of Messina, the traditional Piduni is a kind of calzone stuffed with endive, tuma cheese, tomato and anchovies.
There is also the Focaccia alla messinese, prepared with tomato sauce, tuma cheese, vegetables and anchovies.

A survey from 2004 showed that Norwegians eat the most pizza (5.4 kg/person*year), followed by Germans.
Canada: was first introduced to pizza in the late 1950s, with the arrival of the first pizza ovens entering the country.Some of Canada’s highly reputable and successful Pizza brand Boston Pizza,
also known as BP’s in Canada and Boston’s the Gourmet pizza in the United States and Mexico, is one of Canada’s largest franchising restaurants
Australia: Italian varieties are available, though more common is the style popular in the U.S., with more and richer toppings than Italian style.
A common unique type is the Aussie, Australian or Australiana which has the usual tomato sauce base and mozzarella cheese with bacon and egg
Pizzas with seafood such as prawns are also popular. In the 1980s some Australian pizza shops and restaurants began selling “gourmet pizzas”,
that is, pizzas with more expensive ingredients such as salmon, dill, bocconcini, tiger prawns, or unconventional toppings such as kangaroo, emu and crocodile.
“Wood-fired pizzas”, that is, those cooked in a ceramic oven heated by wood fuel, are well-regarded.

Bangladesh:Home-made Pizza in Bangladesh
a popular fast food in Bangladeshi urban areas. Introduction of various branded pizza such as Domino’s and Pizza Hut in early to mid-2000s,
it has reached almost all classes of urban peoples.
Brazil:Pizza made using Chocolate, served as a dessert at a restaurant in Brazil
São Paulo has 6,000 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.
though, tends to have less tomato sauce than the Italian version, or uses slices of tomato in place of sauce.
Brazilian pizzerias offer also Brazilian variants such as “pizza com catupiry”.
July 10 is “Pizza Day” in São Paulo, marking the final day of an annual competition among “pizzaiolos”.
In Brazil, pizza quatro queijos (pizza quattro formaggi) uses mozzarella, provolone, parmesan and gorgonzola, and there is also a variety with five cheeses,
which adds catupiry.
India:Pizza is an emerging fast food in Indian urban areas. American pizza chains opened their first outlets in India in 1996.
pizza is available in most cities in India.
Pizzas served in India Indian pizzas are generally spicier and more veggie-oriented, For instance, oregano spice packs are included with a typical pizza order
instead of Parmesan cheese.
several Indian-style toppings like Tandoori Chicken and Paneer. Pizzas available in India range from localized basic variants available in neighborhood bakeries,
to gourmet pizzas with exotic and imported ingredients available at specialty restaurants.
Israel:Pizza with corn and za’atar in Kfar Saba, Israel
Many Israeli and American pizza stores and chains, including Pizza Hut and Sbarro, have both kosher and non-kosher locations.
Kosher locations either have no meat or use imitation meat because of the Jewish religious dietary prohibition against mixing meat with dairy products,
Kosher pizza locations must also close during the holiday of Passover, when no leavened bread is allowed in kosher locations.
Some Israeli pizza differs from pizza in other countries because of the very large portions of vegetable toppings such as mushrooms or onions,
and some unusual toppings, like corn or labane, and middle-Eastern spices, such as za’atar. Like most foods in Israel, pizza choices reflect multiple cultures.
Japan:American pizza chains entered Japan in the 1970s. The largest Japanese pizza chain is Pizza-La. Local types of pizza are popular, with many using mayonnaise sauces,
and sometimes other ingredients such as corn, potatoes, avocado, eel, or even honey or chocolate (as in dessert).
“Side orders” also often include items such as french fries, fried chicken, baked pasta, as well as vegetable soups, green salads, desserts, and soda or
Japanese tea. There is also a strong connection to using Tabasco sauce on cooked pizzas.
Local crust variants also exist, for instance mochi pizza (crust made with Japanese mochi cakes).
The Italian association Associazione Verace Pizza Napoletana also has an independent branch in Japan.
Korea:Pizza is a popular snack food in South Korea, especially among younger people. Major American brands compete against domestic brands such as Mr. Pizza and Pizza Etang,
offering traditional as well as local varieties which may include toppings such as bulgogi and dak galbi.
Korean-style pizza tends to be complicated, and often has nontraditional toppings such as corn, potato wedges, sweet potato, shrimp, or crab.
The super-deluxe “Grand Prix” at Mr. Pizza has Cajun shrimp, bell peppers, olives, and mushrooms on one side, and potato wedges, bacon, crushed tortilla chips, and
sour cream on the other side. Its potato mousse-filled cookie dough crust is sprinkled with sunflower seeds, pumpkin seeds, and raisins,
and can be dipped in a blueberry sauce that is provided.
many Italian restaurants in Seoul and other major cities. North Korea’s first pizzeria opened in its capital Pyongyang in 2009
Mexico: The Mexican pizza is not Mexican in origin, but is a regionally modified cuisine of Italian pizza. This type of pizza is called “Mexicana” by adding Mexican toppings.
The usual toppings that can be found throughout Mexico are chorizo, jalapeño pepper slices, grilled or fried onions, tomato, chile, hominy, shrimp, avocado,
and sometimes beef, bell peppers, tripas or scallop. This pizza has the usual marinara sauce or white sauce and mozzarella cheese.
Variations, substituting pepper jack cheese or Oaxaca cheese for mozzarella, are also popular.
A Mexican pizza is offered by Taco Bell fast food restaurant in most locations in North America.
Nepal: popular as a fast food in the urban areas of Nepal, particularly in the capital city, Kathmandu. There are a number of restaurants that serve pizzas in Kathmandu.
With the opening of a number of international pizza brands, the popularity as well as consumption has markedly increased in recent times.
Norway:The Norwegians eat most pizza in the world 50 million frozen pizzas a year, with consumption being 22,000 tons of frozen pizza, 15,000 tons of home-baked and
13,000 tons of restaurant-made pizzas.
Pakistan:The first pizzerias opened up in Karachi and Islamabad in the late 1980s, with Pappasallis serving pizza in Islamabad since 1990.
Pizza has gained a measure of popularity in the eastern regions of Pakistan—namely, the provinces of Sindh, Punjab, and Azad Kashmir,
as well as the autonomous territory of Gilgit-Baltistan.
Pizza has not penetrated into western Pakistan; of the remaining provinces and territories of Pakistan, only one (Khyber Pakhtunkhwa) has seen much of the dish,
in the form of a single Pizza Hut in Peshawar.
In the regions where pizza is known, spicy chicken and sausage-based pizzas are very popular, as they cater to the local palate.
Sweden:Pizza arrived in Sweden with Italian guest workers and became popular around 1970. Swedish pizza is mainly of the Neapolitan type and most pizzerias in Sweden
have pizzas Margherita, Capricciosa and Quattro Stagioni at the top of the menu, although with altered recipes.
For example, a Swedish Margherita uses Swedish hard cheese instead of mozzarella and dried oregano instead of fresh basil.
The Swedish pizza has been developed with lots of inventions and styles, creating a tradition distinct from the Italian one,
although some names may coincide. Occasionally pizzerias offer “Italian pizza” imitating Italian recipes in addition to the Swedish ones.
A typical Swedish pizzeria offers 40-50 different named varieties in the menu, even up to 100, and personal modifications are offered.
Besides, many pizzerias also serve salads, lasagne, kebab and hamburgers, especially if there is a facility to sit and eat.
Italian style restaurants often combine a restaurant menu with a pizza menu.
Some popular varieties common in most of Sweden, mostly with the same name, all having tomato sauce and cheese to start with and additional toppings:
Capricciosa: mushrooms, ham
Quattro Stagioni: ham, shrimps, (mussels), mushrooms, artichoke
Vegetariana: mushrooms, onion, (pineapple), (artichoke), (asparagus), (paprika)
Marinara: shrimps, mussels
Frutti di mare: tuna, shrimps, mussels
Napolitana: anchovies, olives, capers
Hawaii: ham, pineapple
Ciao-ciao (folded): beef, garlic, (onion)
Calzone (folded): ham
Bolognese: minced meat, onion, (fresh tomato)
Africana: ham/beef/chicken, banana, pineapple, onion, curry powder
Kebabpizza: döner kebab, onion, green peperoncini, (kebab sauce poured over after baking)
Mexicana: various recipes with minced beef, jalapeños, onion, spicy sauce and other hot ingredients
Varieties with filet of beef or pork and sauce béarnaise and onion
One of the most popular types of pizza in Sweden since the 1990s is kebab-pizza, and a song in the Swedish Eurovision song contest 2008 was “Kebabpizza slivovitza”.
The invention ought to be a result of the common tendency of pizza bakers to create their own flagship compositions and novel flavors,
using whatever might be available in their kitchen. Since the last years one can find pizza with fresh lettuce or chips (French fries) put on top after baking.
The amount of topping compared to the crust is rather high in international comparison.
The typical side order with Swedish pizza is a free “pizza salad”, made with shredded cabbage, coarse pepper and sometimes red paprika, slightly pickled (fermented)
in vinaigrette for a few days.
In general, Swedish pizzerias are private enterprises and not franchise, often owned as a family business by immigrants, but very seldom Italians.
Russia — mockba (a combination of sardines, tuna, mackerel, salmon, and onions), red herring
France — flambée (bacon, onion, fresh cream)
Costa Rica — coconut
Netherlands — “Double Dutch” — double meat, double cheese, double onion

stuffed crust conspiracy: evidence exsibit 1:
Patent US4661361 – Forming closed pockets on dough base for variety of fillings
Publication number US4661361 A
Publication type Grant
Application number US 06/624,190
Publication date Apr 28, 1987
Filing date Jun 25, 1984
Priority date Jun 25, 1984
Fee status Paid

Inventors Anthony T. Mongiello, Lawrence A. Mongiello, Sr., Angelo A. Mongiello, Sr.
Original Assignee Mongiello Anthony T, Mongiello Sr Lawrence A, Mongiello Sr Angelo A
Export Citation BiBTeX, EndNote, RefMan
Patent Citations (11), Non-Patent Citations (3), Referenced by (24), Classifications (11), Legal Events (4)

Forming closed pockets on dough base for variety of fillings
US 4661361 A

US4661361-1

US4661361-2

US4661361-3

A pizza shell and a method for forming pizza shells. The pizza shell comprises a dough base, a plurality of closed pockets uniformly distributed about at least a portion of the base, and a plurality of food portions held within those closed pockets. To form the pizza shell, a flat dough base is formed, a plurality of food portions are placed on the dough base, the food portions are covered, and a plurality of closed pockets are formed to enclose each food portion within a separate closed pocket. The pizza shell is then used in a conventional manner to make a pizza pie.

We claim:

1. A method of making a pizza comprising the steps of:
(a) forming a generally flat dough base;

(b) placing a plurality of separated individual food portions on the dough base such that, when the dough base is cut into substantially equalily sized portions, each individual food portion is located upon a portion of each piece;

(c) covering each food portion with an unbaked dough section of sufficient dimensions to cover said food portion thereby forming a separate closed pocket about each food portion;

(d) covering the portions of the dough base which are not covered by said closed pockets with a layer of tomato sauce and cheese to form an unbaked pizza product; and

(e) baking the unbaked product to obtain a pizza.

2. A method according to claim 1 wherein the placing step includes the step of uniformly locating the individual food portions upon the dough base.

3. A method according to claim 1 wherein:
(a) the placing step further includes the step of locating the individual food portions adjacent an outside perimeter of the dough base;

(b) the covering step includes the step of folding an outside peripheral strip of the dough base over the food portions; and

(c) the step of forming a plurality of closed pockets includes the steps of
(i) pinching an edge of the peripheral strip to the dough base, and

(ii) pinching to the dough base areas of the peripheral strip between the food portions.

4. A method according to claim 1 wherein:
(a) the covering step includes the step of covering the food portions with unbaked dough sections which are separate from the dough base; and

(b) the step of forming a plurality of closed pockets includes the step of pinching areas of the dough sections to the dough base.

5. A method according to claim 4 wherein the dough sections comprise a single continuous strip of dough.

6. A method according to claim 4 wherein the dough sections comprise a plurality of separate pieces of dough.

7. A method according to claim 1 wherein the placing step includes the steps of:
(a) placing template means having a plurality of openings on the dough base; and

(b) placing the individual food portions on the dough base through the template openings.

8. A method according to claim 7 wherein the template openings are uniformly distributed about at least a portion of the template.

9. A method according to claim 1 wherein the covering step further comprises the steps of placing a pinching apparatus having a plurality of bars forming a framework upon said dough base; and pressing the pinching apparatus onto the dough sections covering the food portions to join the dough sections to the dough base.

10. A method according to claim 1 wherein the layer of tomato sauce and cheese further comprises a topping.

11. A method of making a pizza comprising the steps of:
(a) forming a generally flat dough base;

(b) forming a plurality of closed pockets each pocket enclosing a portion of food;

(c) placing the closed pockets on portions of the dough base;

(d) covering portions of the dough base which are not covered by said closed pockets with a layer of tomato sauce and cheese to form an unbaked pizza product; and

(e) baking the unbaked product to obtain a pizza.

12. A method according to claim 11 wherein the placing step includes the step of uniformly distributing the pockets about at least a portion of the base.

13. A method according to claim 11 wherein the layer of tomato sauce and cheese further comprises a topping.

14. A method of making a pizza product comprising the steps of:
(a) forming a generally flat dough base;

(b) placing template means having a plurality of openings upon the dough base;

(c) placing individual food portions upon the dough base through the template openings;

(d) removing the template means;

(e) forming a plurality of closed pockets around each individual food portion upon the dough base with dough; and

(f) covering the areas on the dough base which are not covered by the closed pockets with a layer comprising tomato sauce and cheese to form an unbaked pizza product.

15. The method of claim 14 further comprising baking the unbaked pizza product to obtain a pizza.


Description

BACKGROUND OF THE INVENTION
This invention generally relates to pizzas, and more specifically to pizza shells and to methods of making pizza shells.

The conventional pizza pie comprises a dough base formed into a generally flat, circular or rectangular shell and covered with a sauce and a topping. Normally, the dough is a bread dough, the sauce is a tomato sauce, and the topping includes cheese and often also includes other foods such as pieces of pepperoni or anchovies. An outer edge crust is formed around the perimeter of the dough base to hold the sauce and the topping on the base as the pie is made. The pie is then baked in an oven, cut, and eaten.

Pizza is a very popular food. Nevertheless, the conventional pizza pie does have several disadvantages. For example, many people do not like to eat the baked outer crust of a pizza and often they simply throw that crust away. In addition, usually only a relatively limited number of food products are used with pizzas. Another disadvantage of pizzas of the general type described above is that the amount of the topping provided with individual pizzas normally is also within a relatively narrow range. Pizzas do not have the same flexibility as sandwiches have, for example, with respect to the range of different food products or the quantity of food products that are normally used with pizzas.
SUMMARY OF THE INVENTION
The present invention is a pizza shell and a method of making a pizza shell. The shell comprises a dough base, a plurality of closed pockets uniformly distributed about at least a portion of the base, and a plurality of food portions held within those closed pockets. The shell is made by forming a generally flat dough base, placing a plurality of food portions on that base, covering the food portions, and forming a plurality of closed pockets to enclose each food portion within a separate closed pocket.

An extremely wide range of foods such as meats, meatballs, creams, fruit fillings, eggs, or vegetables may be located in the closed pockets. Thus, with the present invention it is very simple to provide a pizza that satisfies an appetite or a hunger for a plurality of different types of foods. In addition, the size of the closed pockets and the amount of food located in individual pockets may vary over a very wide range. As a result, pizzas, or even a single pizza, employing the present invention may be used to satisfy widely varying appetites. Moreover, because the closed pockets are uniformly distributed about at least a portion of the base of the pizza shell, those pockets facilitate cutting that portion into a plurality of substantially equally sized pieces with one pocket on each piece.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a top view of a pizza shell in accordance with this invention.

FIGS. 2 and 3 are sectional views taken along lines II–II and III–III of FIG. 1 respectively.

FIGS. 4, 5 and 6 are top views of three alternate embodiments of the present invention.

FIGS. 7 and 8 show the pizza shells of FIGS. 1 and 4 respectively during formation of those shells.

FIG. 9 shows a pinching mechanism and FIG. 10 shows a template that are used to make the pizza shell shown in FIG. 1.

FIG. 11 is a sectional view taken along line XI–XI of FIG. 10.
A DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
FIGS. 1, 2 and 3 show pizza shell 100 generally comprising dough base 102, a plurality of closed pockets 104, and a plurality of food portions 106. Any suitable dough, for instance a conventional bread dough, may be used as base 102. Base 102 is generally flat, and as shown in FIG. 1, the base has a generally circular shape. Pockets 104 are uniformly distributed over at least a portion of base 102 so that this portion of the base may be cut into a plurality of equally sized pieces with each such piece having one closed pocket thereon.

With the embodiment of the invention shown in FIG. 1, the means that form pockets 104 extend substantially continuously around the entire perimeter of base 102. In this way, pockets 104 also form an outer raised rim or crust of pizza shell 100 to hold sauce and toppings on the inside surface of base 102 during preparation and cooking of a pizza pie having shell 100. Alternately, it should be noted, the means that form pockets 104 may extend along only a portion of the perimeter of base 102, for example a half or a quarter of that perimeter. In both cases, preferably the means that form pockets 104, first, has a length substantially longer than its width, and second, longitudinally extends along the perimeter of base 102.

Food portions 106 include foods different from dough base 102 and are held within pockets 106. An extremely wide range of foods may be located in pockets 104. For instance, food portions 106 may include cheeses, creams, fruit fillings, eggs, vegetables, or meats such as pepperoni, sausage, or meatballs. The different food portions 106 of a pizza shell 100 may consist of different foods. For instance, one food portion of a particular pizza shell 100 may consist of eggs, while another food portion of the same pizza shell may consist of meatballs. Moreover, the size of pockets 104 and the amount of food in individual pockets may also vary widely, even on the same pizza shell. For example, a single pizza shell 100 may be formed with one large pocket having a large amount of food, such as four or five meatballs, and with one small pocket having a much smaller amount of food, such as one meatball or a half a meatball. Thus, the present invention provides an individual with a very high degree of flexibility to prepare a pizza pie that will satisfy a number of appetites for different types and quantities of food.

It should be noted that pizza shells in accordance with the present invention may include bases with shapes other than as shown in FIG. 1, and that the closed pockets of the shells may be positioned about or over the base in a number of different patterns. For example, FIG. 4 shows pizza shell 110 also having a generally flat, round base 112 but where closed pockets 114 are located between the circumference and center of the base, substantially equally spaced apart in an annular direction. FIG. 5 illustrates pizza shell 120 having a generally rectangular or square dough base 122, with a plurality of closed pockets 124 extending along opposite edges of the base. FIG. 6 illustrates pizza shell 130 also having a generally rectangular or square base 132, and a plurality of closed pockets 134 uniformly distributed over the surface area of that base.

One particular advantage of the pizza shells shown in FIGS. 1 and 5 is that those shells advantageously employ a part of the shell that is often simply discarded–the outer peripheral crust–to form the pizza pockets and thereby to increase the taste and appeal of pizza pies made from those shells.

With all the preferred embodiments of the pizza shells discussed above, the ends of the pizza pockets are pinched downward to the bases of the shells. These pinched ends of the pockets facilitate cutting the pizza shells into a plurality of equally sized pieces, by providing a visual guide as to where the pizza shells should be cut to accomplish this. This feature of the present invention is especially pronounced with the embodiments of the pizza shells illustrated in FIGS. 1 and 5.

In particular, with pizza shell 100 shown in FIG. 1, the means that forms pockets 104 also forms pocket ends 108, which are substantially equally spaced apart along the perimeter of base 102, between each adjacent pair of pockets 104. By cutting pizza shell 100 along radii extending through pocket ends 108, the pizza shell can be cut into eight equally sized pieces, with each piece having one closed pocket thereon. As will be appreciated by those knowledgeable in the art, if the means that form pockets 104 extends along only a portion of the perimeter of base 102, pocket ends 108 may be substantially equally spaced apart along that portion of the perimeter of the base, and thus help to cut at least a part of shell 100 into a plurality of equally sized pieces.

With reference to FIG. 5, the means that forms pockets 124 also forms pocket ends 128. A first group of pocket ends are substantially equally spaced apart along a first edge of base 122, between adjacent pairs of pockets 124 on that edge of the base; and a second group of pocket ends are substantially equally spaced apart along a second, opposite edge of base 122, between adjacent pairs of pockets 124 on that edge of the base. By cutting pizza shell 120 along lines extending between opposing ends of opposite pockets 124, pizza shell 120 is divided into three sections. Then by cutting each of these sections in half across the width of those sections, pizza shell 120 is cut into six equally sized pieces, with each piece having one closed pocket 124 thereon. Cutting the pizza shells 100 and 120 into a plurality of pieces without cutting through the interior of pockets 104 or 124 insures that any food or filling in those pockets does not accidentally spill from those pockets as the individual pizza pieces are cut and handled.

Generally, pizza shell 100 is made by forming a flat dough base 102, placing a plurality of food portions 106 on this base, covering the food portions, and then forming closed pockets 104 to enclose those food portions. This general method may be accomplished in a number of specific ways.

For example, with reference to FIG. 7, food portions 106 may be located adjacent and slightly spaced from the outside perimeter of base 102, and then an outer peripheral strip of the dough base may be folded inward and over the food portions, toward the center of the base. The inside circumferential edge of this strip and portions of the strip between adjacent food portions are then pinched to base 102 to form closed pockets enclosing food portions 106.

As an alternate method, with reference now to FIG. 8, the food portions are placed on the dough base, and then one or more pieces of dough, initially separate from the dough base, are placed over those food portions and outside edges of those cover pieces are pinched to the dough base to form a plurality of closed pockets. This method is especially well suited to form the pizza shells having closed pockets that are not closely located adjacent an outside edge of the dough base, for example pizza shell 110 shown in FIG. 4 or pizza shell 130 shown in FIG. 6.

With both of the above-described methods, a pinching mechanism comprising an appropriately shaped grid of rods or bars may be used to pinch to the dough base the material that covers the food portions. One such framework 150, specifically designed to help make pizza shell 100 of FIG. 1, is shown in FIG. 9. Framework 150 comprises outer ring 152, inner ring 154, and a plurality of diametrically extending bars or rods 156. Outer ring has a diameter substantially equal to the outer diameter of pizza shell 100, and inner ring 152 has a diameter substantially equal to the diameter of the circle formed by the inside perimeter of pockets 104. Rods 154 extend along radii of the circles formed by rings 152 and 154 and are angularly equally spaced around those circles. In use, after food portions 106 are covered with material, framework 150 is pressed onto shell 100 so that bars 156 pinch to base 102 areas of that food cover material that are between adjacent pairs of food portions 106. With modifications well within the purview of those of ordinary skill in the art, alternate frameworks may be designed for use with other pizza shells constructed in accordance with this invention.

Preferably, it should be observed, the food portions of the pizza shells are covered with the same dough that is used to form the base of those shells. However, a dough having a consistency or texture different from the consistency and texture of the dough base, or having additional food materials mixed in the dough base, may be used to cover the food portions. Also, a plurality of closed pockets, with food portions enclosed therein, may be formed separately from the dough base and then placed thereon. Depending on the specific food or foods comprising the food portions, it may further be desirable to form small vent openings in the sides of the closed pockets, for example by punching those sides with the prongs of a fork, to allow steam or other vapors to escape from those closed pockets during baking of the pizza shell.

Moreover, with both of the specific methods disclosed above, a template may be used to locate the food portions of the pizza shells in the preferred position. FIGS. 10 and 11 show one template 160 that may be used in the practice of this invention, and that, in particular, is used to make pizza shell 100 of FIG. 1. Template 160 comprises a substantially flat metal plate 162 having a plurality of openings 164 formed therein. In use, template 160 is placed on dough base 102 after that base has been formed into a flat shape. Then food portions 106 are placed on the dough base, through openings 164. As shown in FIG. 11, the edges of openings 164 may be turned up to help form and hold food portions 106 in a small lump or pile on dough base 102. As will be apparent to those skilled in the art, template 160 is removed prior to covering food portions 106.

Once formed, the pizza shells described above may be used to make pizza pies in a conventional manner. That is, a tomato sauce is poured or ladled onto the base of the shell and then covered or sprinkled with cheese. Additional foods such as sausage or pepperoni may be placed on the shell. Then the pizza pie is baked in a conventional manner.

While it is apparent that the invention disclosed herein is well calculated to fulfill the objects stated above, it will be appreciated that numerous modifications and embodiments may be devised by those skilled in the art, and it is intended that the appended claims cover all such modifications and embodiments as fall within the true spirit and scope of the present invention.

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Referenced by

US4938975 * Sep 6, 1988 Jul 3, 1990 Roland Waller Food product and method of making same
US5185167 * Apr 6, 1990 Feb 9, 1993 Janet Schwartz Placing edible filling in center of dough rectangle, folding to enclose, pressing to secure, refrigerating, dipping in caustic soda solution, baking
US5312633 * Feb 5, 1993 May 17, 1994 Janet Schwartz Method of making a stuffed pretzel dough product and completed stuffed pretzel product
US5756137 * Dec 22, 1995 May 26, 1998 Little Caesar Enterprise, Inc. Sealing dough to cover filling; controlling fat content of filling ingredient to eliminate breaking of seals; baking
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US7610837 Apr 21, 2005 Nov 3, 2009 Pizza Hut, Inc. Systems and methods for making a pizza pie having an outer cheese portion
US7823489 * Sep 10, 2009 Nov 2, 2010 Pizza Hut, Inc. Systems and methods for making a pizza pie having an outer cheese portion
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* Cited by examiner

Classifications
U.S. Classification 426/283, 426/302, 426/297, 426/502, 426/94
International Classification A21C11/00, A21D13/00
Cooperative Classification A21D13/007, A21C11/00
European Classification A21D13/00H2, A21C11/00

pizza fun Facts …
October is National Pizza Month.
Mozzarella cheese was originally made from the milk of water buffalo!
how many pizzas are sold worldwide per year? 5 billion

Pizza History Timeline
• 1st millennium BC – Archeologist in Sardinia found ancient remains of a flattened bread that was apparently very popular among local population.
• 6th Century B.C – Writings of the conquests of Darius the Great (521-486 B.C.) mention that his soldiers baked a kind of bread flat upon their shields and then covered it with cheese and dates. This is possibly the earliest mentioning of pizza.
• 3rd Century B.C. – Famous Roman historian Marcus Porcius Cato (234-149 B.C.) mentioned in his memoirs about “flat round of dough dressed with olive oil, herbs, and honey baked on stones.”
• 1st Century B.C. – Roman poet Virgil described in one of his famous poems “The Aeneid” a cakes or circles of bread that resemble pizza.
• 1st Century B.C . – Excavations made in Pompeii under the mountain and volcano Vesuvius that prove the existence of pizzas that were common in that part of Italy. People of Pompeii and nearby Naples often eat such meals, and in the ruins of Pompeii archeologist even found entire untouched workshops, shops, and tools of the trade that are used for selling and production of pizzas.
• 1522 – After tomatoes were first imported to the Europe from the New World, people of Naples first managed to combine them with their bread products, thus creating the earliest form of modern pizza. As was Naples one of the centers of the Italy food production and a busy port full of sailors, the word of mouth about this new dish spread across the Europe.
• 17th Century – Pizza created in Naples gained great popularity among its citizens and tourists who visited that area of Italy.
• 18th Century – Wife of King of Naples, Queen Maria Carolina d’Asburgo Lorena (1752-1814) had in her palace special oven that was used for making pizzas.
• 1830 – Antica Pizzeria Port’Alba, the first ever modern pizzeria opened in Naples.
• 1889 – By the orders of Umberto I King of Italy and his wife Queen Margherita di Savoia, the most famous Naples pizza chef Raffaele Esposito created for them three pizzas. After the King and Queen expressed their immense satisfaction for his work, Naples became firmly the center of Pizza world, and designs of Raffaele Esposito became standard for all future pizzas.
• 19th Century – By the end of 19th century, citizens of Naples consumed pizza for breakfast, lunch and dinner. The manufacturing of pizzas gained much advancement, especially use of various toppings. Pizza was sold on the streets, and later on in dedicated street establishments – pizzerias.
• Early 20th century – The first Italian pizza in America was introduced in Chicago by the street peddlers who walked up and down Taylor Street and sold the hot slices of Pizzas to the pedestrians. They maintained the heat of the slices by holding them in cylindrical drums that had a compartment which was filled with hot charcoal.
• 1905 – First American license for baking pizzas granted to Gennaro Lombardiin Spring Street in New York City.
• 1910 – Famous Joe’s Tomato Pies pizzeria opens in Trenton’s Chambersburg section.
• 1912 – Papa’s Tomato Pies, one of the oldest pizzerias that is still active was opened in Trenton’s Chambersburg.
• 1924 – Famous American cook Anthony “Totonno” Pero opens his Totonno’s Pizzeria in Coney Island, N.Y.
• 1925 – Frank Pepe opened his famous Frank Pepe Pizzeria Napoletana in New Haven, Conn.
• 1943 – Invention of Chicago-style deep-dish pizza (with crust that rises an inch or more above the plate and surrounds deep piles of toppings) by Ike Sewell in his “Pizzeria Uno”.
• 1945 – American soldiers that returned from the World War 2 brought home their newfound taste for pizza.
1950 – Popularity of pizza rose in America after several big celebrities of Italian origin started promoting it (Jerry Colonna, Frank Sinatra, Jimmy Durante, and baseball star Joe DiMaggio).
• 1957 -The first supermarket frozen pizza was released by Celentano Brothers. Soon after that frozen pizzas became very popular across entire US.
• 1958 – Opening of the first Pizza Hut in Wichita, Kansas, which will later become worldwide franchise of pizza restaurants.
• 1959 – The first of many “Little Caesar” pizzerias opens.
• 1967 – The first Domino’s opens.
• 1984 – The first Papa John’s opens.
• 1995 -The first appearance of revolutionary “self-rising” crust was unveiled by Kraft, which purchased Tombstone in 1986.
• 2009 – European Union established ruling that protected Naples’ Neapolitan pizza as a cultural food heritage. All pizzerias that want to create real Neapolitan pizza must comply with the strict standards for ingredients and process of its preparation.

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