Who like Pizza?
18 Dec 06
I love Pizza... so much.. u r so sweet
• United States
18 Dec 06
I love pizza, but only peperoni I don't like many toppings. Sometimes I like ham, but not that often.
• United States
18 Dec 06
I love PIZZA it is my favorite thing in the whole wide world to eat, I think Papa Johns makes the best pizza, then come PIzza Hut, then Dominios. Thin crust is my all time favortie crust, and it has to have extra cheese and bacon on it.
27 Jan 07
['pi?ts?] listen (help·info)) or pizza pie is the name of an oven-baked, flat, usually round bread covered with tomato sauce with optional toppings. It is a typical dish of Neapolitan cuisine. Various toppings may be added, most typically: * cheese, traditionally mozzarella but often Provolone or a blend of other cheeses * herbs and seasonings such as basil, oregano, and garlic * vegetables such as tomatoes, bell peppers, asparagus, eggplant, broccoli, spinach, olives, onions, and artichoke hearts * meat or seafood such as sausage, (especially pepperoni or salami), ham, bacon, ground beef, anchovies, chicken, tuna, and shrimp * Other common toppings include mushroom and pineapple The crust is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese. In some pizza recipes the tomato sauce is omitted (termed "white pizza"), or replaced with another sauce (usually garlic butter but can be sauces made with spinach or onions). Pizza is normally eaten hot (typically at lunch or dinner), but leftovers are often eaten cold for breakfast or as a snack. Pissa is late Vulgar Latin (9th century) flat bread, and apparently came to mean a flat bread with a cheese topping by the 14th century in some Italian dialects. Pizzo, which means "point" in Italian, may have been an influence. Many languages around the Mediterranean have similar words meaning flat bread or unleavened bread, see pita. The Italian word for a person with talent for making pizza is pizzaiolo. A restaurant that serves pizza is called a pizzeria (from Italian); the phrase "pizza parlor" is also used in the United States and Canada. Pizza can also be purchased in grocery stores or supermarkets (usually, but not always, frozen); in many countries, pizza can also be ordered by telephone (or, increasingly, via the Web) to be delivered, hot and ready to eat, to almost any address within range of the restaurant. Crusts and baking methods The bread base of the pizza is called the crust. Its thickness may vary widely according to style: thin as in hand-tossed pizza, thick as in pan pizza, or very thick as in Chicago-style pizza. In restaurants, pizza can be baked in a gas canister (stone bricks above the heat source) oven, 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 pan that has holes in it like a screen). When making pizza at home, it can be baked on a "pizza stone" in a regular oven to imitate 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. In home-made pizza, there are many variations on the bread used for crust. In some countries, creations such as pita pizza, bagel pizza, matzo pizza and tortilla pizza are popular, especially with children. In Japan, where full-size ovens are a rarity in the home, pizza toast is a popular version. Frozen pizza Pizza is also found in supermarkets as a frozen food. Considerable amounts of food technology ingenuity has gone into the creation of palatable frozen pizza. The main challenges include preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid. Modified corn starch is commonly used as a moisture barrier between the sauce and crust. Traditionally the dough is somewhat pre-baked and other ingredients are also sometimes pre-cooked. More recently, frozen pizza with completely raw ingredients have also begun to appear, as have those with a rising crust. Another form of uncooked pizza is available from take and bake pizzerias. This pizza is created fresh using raw ingredients, then sold to customers who take it home and bake it in their own ovens and microwaves. Italian and European law Despite the simplicity of the ingredients used in a Neapolitan pizza, the most authentic versions are made with local ingredients: * San Marzano tomatoes, which grow on the volcanic plains in the south of Vesuvio, * 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.  In Italy there is a bill before Parliament to safeguard the traditional Italian pizza,  specifying permissible ingredients and methods of processing  (e.g. excluding frozen pizzas). Only pizzas which followed these guidelines could be called "traditional Italian pizzas", at least in Italy. Italy has also requested that the European Union safeguard some traditional Italian pizzas, such as "Margherita" and "marinara". The European Union enacted a protected designation of origin system in the 1990s. Types of pizza In the 20th century and onward, pizza has become an international food and the toppings can be extensively varied to meet local variations in taste. These pizzas consist of the same basic design but include an exceptionally diverse choice of ingredients, such as anchovies, egg, pineapple, coconut, sauerkraut, eggplant, kimchi, lamb, couscous, chicken, fish, and shellfish, meats done in ethnic styles such as Moroccan lamb, shawarma or chicken tikka masala (India) , and non-traditional spices such as curry and Thai sweet chili. Pizzas can also be made without meat for vegetarians, and without cheese for vegans. Breakfast pizzas are topped with ingredients such as scrambled eggs. "Supreme" pizzas typically include a thick layer of many different toppings. Pizza styles * Italian pizza: A "supreme" pizza includes many different toppings, such as pepperoni, green peppers, olives, and mushrooms. A "supreme" pizza includes many different toppings, such as pepperoni, green peppers, olives, and mushrooms. o Neapolitan pizza (pizza Napoletana). According to the rules proposed by the Associazione vera pizza napoletana and other sources quoted by the BBC, and the legal EU document with the Vera Pizza Napoletana Specification in translation, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or 00), natural Neapolitan yeast or brewer's yeast, 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 mechanical device, and may be no more than 3 mm (1/8 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 soft and fragrant. Neapolitan pizza has also gained in Italy the status of "guaranteed traditional specialty". This admits only three official variants: + Pizza marinara: with tomato, garlic, oregano and oil; + Pizza Margherita: tomato, sliced mozzarella, basil and oil; + Pizza Margherita Extra: tomato, buffalo mozzarella from Campania in fillets, basil and oil. o Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy is available in 2 different "flavours": 1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio". Pizza is cooked in long, rectangular baking pans and relatively thick (1-2 cm). The crust similar to that of an English muffin and mostly cooked in an electric oven. When purchased, it is usually cut with scissors or knife and priced by weight. 2) In Pizza Restaurants (Pizzerie), where it is served in a dish in its traditional round shape, it features a very thin crust compared to Neapolitan recipe. It is mostly cooked in a wood-fired oven which gives pizza its unique flavour 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"). Strangely enough, there is no "Pizza Napoletana" in Naples and no "Pizza Romana" in Rome. o Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano, oil; o Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil; o Pizza with Ham and Mushrooms: tomato, mozzarella, ham, mushrooms; o Pizza Capricciosa ("Capricious Pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome raw ham is used and half a hard-boiled egg is added); o Pizza Quattro Stagioni ("Four Seasons Pizza"): same ingredients for the Capricciosa, but ingredients not mixed; o Four Cheeses Pizza ("Pizza quattro formaggi"): tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can be swapped for one of the last three); o 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 and 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; o White pizza (pizza bianca) uses no tomato sauce, often substituting pesto or dairy products such as sour cream. Most commonly, the toppings consist only of mozzarella and ricotta cheese. In Rome, the term pizza bianca refers to a type of bread topped only with olive oil. It's also a roman style, to top the white pizza with figs, called Pizza e fichi (Pizza with figs)
27 Jan 07
i can't get enaugh ... i like caniballe pizza (a lot of meat and eggs ) ... huh ... 10x to you now i'm hungry
26 Jan 07
thankyou for creating such a great discussion.. i am glad to reply to in this tag.. thank you for sharing with us.. yes i love pizza..
29 Dec 06
I DID like pizza...but recently i went to India for a month. I ate all Indian food except for on enight when i had a vegetarian pizza at pizza hut. I was really sick a few hours later. saw a doctor adn he said i had severe food poisining. not a nice way to lose ten kilos. I've gone off pizza a bit now.
25 Jan 07
Dear Pizza is a good food but the stuff is not good for health so if u r not health conscious then do eat it !!!!!!