Learning Knowledge to Make Pizza: A 1930 guide to dining out in New York defined pizza as “a inch-thick, potato pan-cake, sprinkled with Parmesan cheese and stewed tomatoes.”

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There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.

Adventure in Pizza Making

There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.

Friday, December 9, 2011

A 1930 guide to dining out in New York defined pizza as “a inch-thick, potato pan-cake, sprinkled with Parmesan cheese and stewed tomatoes.”

I don’t know how accurate this article is, but find it interesting how many pizzerias were listed from 1958 until 2010 in NY.

http://blogs.wsj.com/metropolis/2011/11/30/how-new-york-became-a-pizza-capital/

Page 10 in this article from The Italian Academy tells about how pizza became popular in the 50’s. I had to chuckle when I read this part of the article:

A good starting point to observe how popular magazines dealt with Italian Food in the 1950s is the case of pizza. Before the war, most non-Italian Americans were completely unfamiliar with it. A 1930 guide to dining out in New York defined pizza as “a inch-thick, potato pan-cake, sprinkled with Parmesan cheese and stewed tomatoes.” In 1947, The New York Times Magazine introduced readers to a recipe for making pizza at home, claiming that the Italian specialty, a favorite in New York’s Little Italies, “could be as popular a snack as the hamburger, if only the Americans knew more about it.”22 The prescience is astonishing, as a national market for pizza was created overnight.

http://www.italianacademy.columbia.edu/publications/working_papers/2003_2004/paper_sp04_Cinotto.pdf

I think there are good references in the pdf document above that could be researched more.

Norma