A pizza moderna originou-se em Nápoles, Itália, embora civilizações antigas tivessem pães sírios com coberturas.O fermento fermenta e produz dióxido de carbono, o que ajuda a massa a crescer e lhe confere sua textura aerada.A pizza deep-dish estilo Chicago é conhecida por sua crosta grossa, camadas amanteigadas e molho de tomate por cima.A clássica pizza Margherita usa mussarela fresca, que derrete lindamente e equilibra o molho de tomate picante.A pizza havaiana tradicionalmente inclui presunto e abacaxi, não azeitonas.Pizzas napolitanas autênticas são cozidas em fornos a lenha em temperaturas extremamente altas para um sabor defumado.“Peperoni” em italiano significa “pimentões”, não salsicha! A versão de salsicha picante é uma criação americana.A farinha Tipo 00 é finamente moída e perfeita para conseguir uma massa leve, macia e elástica.Raffaele Esposito criou a pizza Margherita em 1889 para homenagear a Rainha Margherita de Saboia.O glúten, formado a partir de proteínas na farinha, proporciona elasticidade e mastigabilidade à massa de pizza.O molho de tomate é a base de pizza padrão, proporcionando sabor picante e umidade.A pizza nova-iorquina tem uma crosta fina e crocante, enquanto a napolitana é macia e levemente carbonizada.Manjericão é a erva preferida no molho de pizza italiano, adicionando aroma e sabor.Os tomates San Marzano da Itália são valorizados por seu sabor doce e de baixa acidez, perfeito para molhos.Pizzas de sobremesa geralmente usam coberturas doces como marshmallows, chocolate e frutas.As verdadeiras pizzas napolitanas são cozidas a 370–480°C por apenas 90 segundos!“Pizza Bianca” significa “pizza branca” — feita sem molho de tomate, muitas vezes coberta com queijo e azeite.Na década de 1950, uma empresa de Minnesota chamada Totino’s tornou a pizza congelada um item básico.O pepperoni reina supremo como a cobertura de pizza mais amada na América.Um “pizzaiolo” é um fabricante de pizza treinado e habilidoso em massa, coberturas e técnica de forno.As cores da Margherita — tomate, mussarela e manjericão — espelham a bandeira italiana.Um calzone é uma pizza dobrada recheada com queijo, carnes e legumes.Parmesão ralado adiciona um toque salgado e de nozes após assar.A pizza estilo St. Louis é cortada em quadrados com uma crosta fina e crocante.Pincelar a massa com azeite antes de assar promove o dourado e a crocância.A pizza estilo Detroit é retangular, com uma crosta grossa e arejada e molho por cima do queijo.O carvalho queima quente e uniformemente, perfeito para manter o alto calor necessário para a pizza.A Domino’s foi fundada em 1960 em Ypsilanti, Michigan.A pizza de borda recheada tem queijo derretido assado dentro da borda externa para uma indulgência extra.“Pizza al taglio” se traduz como “pizza por fatia”, um estilo comum de comida de rua na Itália.O astro de ação Jean-Claude Van Damme entregava pizzas antes de sua carreira em Hollywood decolar.A combinação de mussarela e provolone confere aquela textura elástica e acidez suave.O açúcar ajuda a alimentar o fermento, fazendo a massa crescer mais rápido e dourar melhor.O azeite adiciona riqueza, sabor e melhora a elasticidade da massa.O manjericão fresco confere ao pesto sua cor verde vibrante e aroma distinto.A primeira pizzaria do mundo, Antica Pizzeria Port’Alba, abriu em Nápoles em 1830.O slogan da Pizza Hut enfatizava seu domínio no mundo da pizza.“Napolitana” significa o estilo de pizza que se originou em Nápoles, Itália.Os italianos preferem guarnições simples como azeite ou manjericão para realçar o sabor.A maior pizza já feita mediu mais de 130 pés de diâmetro — um feito enorme de pizza!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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Até chefs profissionais já tropeçaram nesta. Aceite o desafio, prove seu domínio da pizza e veja se você consegue desafiar as probabilidades e marcar 100%!
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Pensa que sabe tudo sobre pizza? Das origens da Margherita à ciência por trás da crosta perfeita, este quiz testará seu conhecimento sobre pizza. Seja você um amante casual de pizza ou um verdadeiro 'foodie', achará estas 13 perguntas mais difíceis do que uma crosta queimada. Você consegue diferenciar sua fatia napolitana da sua fatia de Nova York? Ou nomear o ingrediente chave que faz a massa autêntica crescer perfeitamente? Até chefs profissionais já tropeçaram nesta. Aceite o desafio, prove seu domínio da pizza e veja se você consegue desafiar as probabilidades e marcar 100%!








