Pizza
An pizza (Italian: [ˈpittsa], Neapolitan: [ˈpittsə]) iyo sarong lutoon gikan sa Italya na pigbibilog nin harus bilog, patag na basehan nin pigpaalsang dough hali sa trigo na pigkakagan sa ibabaw nin kamatis, keso, asin manlainlain pang mga salak (arug kan anchovies, ligbos, sibulyas, olives, pinya, karne, etc.), na pighuhurno sa halangkaw na temperatura, tradisyonal sa oven gamit an pigkalayohan na mga kahoy.[1] An sadit na pizza iyo minsan inaapod na pizzetta. An tawo na naggigibong pizza iyo bistado bilang sarong pizzaiolo.
 Pizza Margherita, an suanoy na klase nin Neapolitan pizza | |
| Klase | Patag na tinapay |
|---|---|
| Kurso | Pangudtohan o pamanggihan |
| Ginikanang lugar | Italya |
| Rehiyon o estado | Campania (Naples) |
| Temperatura nin pagsirbe | Mainit o mainit-init |
| Pangenot na salak | Dough, sawsawan (harus tomato sauce), keso |
| Baryasyon | Calzone, panzerotti, stromboli |
Beef Pepperoni Pizza
Sa Italya, an pizza iyo pigsisirbe sa mga pormal na lugar, arug kan sa restawrant, iyo pigpepresenta nin dae pa nababanga, asin iyo pigkakakan gamit an kutsilyo asin tinidor.[2][3] Sa mga normal na lugar, alagad, ini iyo pigbabanga pasiring sa wedges tanganing kakanon gamit an kamot.
Padagos na pagbasa
- "The Saveur Ultimate Guide to Pizza". Saveur. Retrieved 2 November 2014.
- Kliman, Todd (September 5, 2012). "Easy as pie: A Guide to Regional Pizza". The Washingtonian. http://www.washingtonian.com/articles/food-dining/easy-as-pie-a-guide-to-regional-pizza-styles/. Explanation of eight pizza styles: Maryland, Roman, "Gourmet" Wood-fired, Generic boxed, New York, Neapolitan, Chicago, and New Haven.
- Helstosky, Carol (2008). Pizza: A Global History. London: Reaktion Books. ISBN 978-1-86189-391-8. OCLC 225876066.
- Chudgar, Sonya (March 22, 2012). "An Expert Guide to World-Class Pizza". QSR Magazine. Retrieved October 16, 2012.* Raichlen, Steven (2008). The Barbecue! Bible. Workman Publishing. pp. 381–384. ISBN 978-0761149446.
- Delpha, J.; Oringer, K. (2015). Grilled Pizza the Right Way. Macmillan. ISBN 978-1-62414-106-5. 208 pages.
