Justified & Ancient
- May 19, 2015
- Broadcasting from the moon...
I could not for the life of me imagine how much pizza that was, so I went and looked at the weights of frozen pizzas online, and it's only 10 or 15 pizzas, that's not as much as I thought.Unknown to me until now there is a National Pizza Day on February 9th.
Italy wants to be different and call their’s World Pizza Day tied to a celebration of a Saint Anthony on January 17 th.
Surprisingly per person, Norway out eats the world in pizza eating 11 pounds per person or around 5 kg per year.
A 2,000 year-old fresco recently uncovered in Pompeii shows what looks extremely like a pizza - accompanied by a couple of pineapples.
The latter possibly qualify as OOPARTS, as conventional history tells us that pineapples were first brought to Europe by Columbus in the 16th century.
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In Herculaneum with Escette we saw ovens like that, then went for a pizza from a shop with a very similar one.Further discoveries at the Pompeii Archaeological Park, include this beautifully preserved oven, adjacent to the Pizza fresco.
It looks almost identical to pizza ovens you can see in pizzerias today.
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Storm- I just tried using puff pastry as a base for pizza and it was very good.For the pizza bases, any strong/bakers flour will do.
Pasta, though, really needs zero-zero flour; I think it's because it's ultra-fine for the texture. You can, however, make gyoza/dim sum 'skins' using ordinary plain flour, so I can't see the problem.
I've always got 0-0 and strong flour in stock all the time.
Storm- I just tried using puff pastry as a base for pizza and it was very good.
Even though I suspect it will be more fattening than a regular flour pizza, due to the butter used to make it, it had a very light and airy feel.
For the next attempt, I shall make a marinara pizza ie without cheese, to counteract the added aforementioned butter.
Actually, I've always liked ham and pineapple pizza. There used to be a brilliant pizza place in Prittlewell (part of Southend-on-Sea) called Planet Pizza, I'm talking the 1970's now. They named their pizza's after planets and their Neptune seafood and black olive pizza was to die for.Supposedly ham and pineapple getting more popular on pizza.
When I make flatbreads/wraps whatever you want to call them, them first one is always a bit crap (even though I make sure the pan is hot?) - a bit 'stiff' if you will, without the 'air pockets/bubbled up bits' that I like to have - so I usually oven it for a few minutes and use it as a base with maybe only cheese, or perhaps oil and some herbs.Y'see, technically it depends on what you mean by a pizza.
Bread base? Sure. Variable toppings? Uh ... okay. Grilled or at least oven warmed? Y...yeah.
So technically, you could take a slice of bread, smear it with ketchup, add a bit of ham, sprinkle of cheese and ... PRESTO! A pizza.
I'm not a purist at all - food is food!
But I think we do need some form of expectation management here.
If I make a flatbread with topping, I still call it a flatbread.