現代のピザはイタリアのナポリで生まれましたが、古代文明にはトッピング付きの平たいパンがありました。酵母が発酵して二酸化炭素を生成し、生地が膨らみ、軽くてふわふわした食感になります。シカゴスタイルのディープディッシュピザは、厚い生地、バターのような層、そして上にかかったトマトソースで知られています。クラシックなマルゲリータピザには、美しく溶けて酸味のあるトマトソースとバランスの取れた新鮮なモッツァレラチーズが使われます。ハワイアンピザには伝統的にハムとパイナップルが含まれており、オリーブは含まれません。本格的なナポリピザは、スモーキーな風味を出すために、非常に高い温度の薪窯で調理されます。イタリア語で「ペペロニ」は「ピーマン」を意味し、ソーセージではありません!スパイシーなソーセージのバージョンはアメリカの発明です。ティポ00小麦粉は細かく挽かれており、軽くて柔らかく、弾力のある生地を作るのに最適です。ラファエレ・エスポジートは、サヴォイア家のマルゲリータ女王を称えるために1889年にマルゲリータピザを考案しました。小麦粉のタンパク質から形成されるグルテンは、ピザ生地に弾力性と歯ごたえを与えます。トマトソースは標準的なピザベースで、ピリッとした風味と水分を提供します。ニューヨークピザは薄くてサクサクした生地ですが、ナポリは柔らかく、少し焦げ目がついています。バジルはイタリアのピザソースに欠かせないハーブで、香りと風味を加えます。イタリア産のサンマルツァーノトマトは、甘くて酸味の少ない風味がソースに最適であると高く評価されています。デザートピザには、マシュマロ、チョコレート、フルーツなどの甘いトッピングがよく使われます。本物のナポリピザは700〜900°Fでわずか90秒で焼かれます!「ピザ・ビアンカ」は「白いピザ」を意味します。トマトソースなしで作られ、チーズとオリーブオイルがトッピングされることが多いです。1950年代、トティーノというミネソタの会社が冷凍ピザを家庭の定番にしました。ペパロニはアメリカで最も愛されているピザのトッピングとして君臨しています。「ピッツァイオーロ」は、生地、トッピング、オーブンの技術に熟練した訓練されたピザ職人です。マルゲリータの色—トマト、モッツァレラチーズ、バジル—はイタリアの国旗を映しています。カルツォーネは、チーズ、肉、野菜を詰めて折りたたんだピザです。すりおろしたパルメザンは、焼いた後に塩味とナッツのような風味を加えます。セントルイススタイルのピザは、薄くてクラッカーのような生地で四角にカットされます。焼く前に生地にオリーブオイルを塗ると、焦げ付きとサクサク感が促進されます。デトロイトスタイルのピザは長方形で、厚くて風通しの良い生地にチーズの上にソースが乗っています。オークは高温で均一に燃焼するため、ピザに必要な高い熱を維持するのに最適です。ドミノ・ピザは1960年にミシガン州イプシランティで創業しました。スタッフドクラストピザは、外側のクラストの中に溶けたチーズが焼き込まれており、さらなる贅沢を味わえます。「ピザ・アル・タリオ」は「切り売りのピザ」と訳され、イタリアで一般的なストリートフードのスタイルです。アクションスターのジャン=クロード・ヴァン・ダムは、ハリウッドでのキャリアをスタートさせる前にピザを配達していました。モッツァレラとプロヴォーネの組み合わせが、伸びるような食感とまろやかな酸味を与えます。砂糖はイーストの餌となり、生地を早く膨らませ、焼き色を良くします。オリーブオイルはコクと風味を加え、生地の弾力性を向上させます。新鮮なバジルがペストに鮮やかな緑色と独特の香りを与えます。世界初のピザ屋、アンティカ・ピッツェリア・ポート・アルバは1830年にナポリでオープンしました。ピザハットのスローガンは、ピザの世界での優位性を強調していました。「ナポリタン」とは、イタリアのナポリで生まれたピザのスタイルを意味します。イタリア人は、風味を高めるためにオリーブオイルやバジルなどのシンプルな飾り付けを好みます。史上最大のピザは直径130フィートを超え、途方もないピザの偉業でした!You scored 0 out of 40You scored 1 out of 40You scored 2 out of 40You scored 3 out of 40You scored 4 out of 40You scored 5 out of 40You scored 6 out of 40You scored 7 out of 40You scored 8 out of 40You scored 9 out of 40You scored 10 out of 40You scored 11 out of 40You scored 12 out of 40You scored 13 out of 40You scored 14 out of 40You scored 15 out of 40You scored 16 out of 40You scored 17 out of 40You scored 18 out of 40You scored 19 out of 40You scored 20 out of 40You scored 21 out of 40You scored 22 out of 40You scored 23 out of 40You scored 24 out of 40You scored 25 out of 40You scored 26 out of 40You scored 27 out of 40You scored 28 out of 40You scored 29 out of 40You scored 30 out of 40You scored 31 out of 40You scored 32 out of 40You scored 33 out of 40You scored 34 out of 40You scored 35 out of 40You scored 36 out of 40You scored 37 out of 40You scored 38 out of 40You scored 39 out of 40You scored 40 out of 40
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ピザについて何でも知っているつもりですか?マルゲリータの起源から完璧な生地の裏にある科学まで、このクイズはあなたのピザの知識を究極のテストにかけます。カジュアルなピザ好きでも、本格的な食通でも、この13の質問は焦げた生地よりも手ごわいと感じるでしょう。ナポリ風とニューヨーク風のスライスを見分けられますか?それとも、本物の生地を適切に膨らませるための主要な材料を挙げられますか?プロのシェフでさえ、これでつまずいたことがあります。挑戦して、ピザの腕前を証明し、逆境を乗り越えて100%のスコアを獲得できるか見てみましょう!








