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Pizza-cooking Tips

The pie is a ubiquitous symbol of bothand sauce between, so-called "stuffed"
Italian cooking and Americana. Oven-baked,pizzas. The ingredients are "reversed" in a
thin-crust or deep-dish, round or square, itChicago pizza, with cheese going in first,
is a common favorite throughout the Unitedand then sauce on top. This particular form
States, with a wide number of regionalof pizza was invented in 1943 at Uno's
variations.Pizzeria in the River North neighborhood of
Chicago.
The most traditional pie is the pizza
Napolitano, or Neapolitan pizza. Made ofThe Midwest also plays host to the St. Louis
strong flour, the dough is often kneaded bystyle pizza. This thin-crust delicacy is made
hand and then rolled flat and thin without ausing local provel cheese instead of
rolling pin. The pizza is cooked in anmozzarella, and is very crispy. Heavily
extremely hot wood-fired stone oven for onlyseasoned with oregano and other spices, with
sixty to ninety seconds, and is removed whena slightly sweet sauce, it is difficult to
it is soft and fragrant. Common varieties offold because of the crust and is often cut
Neapolitan pizza include marinara, made withinto  squares,  instead  of served in slices.
tomato, olive oil, oregano, and garlic, and
marguerite, made with tomato, olive oil,A Hawaiian pizza is an American invention
fresh  basil  leaves,  and mozzarella cheese.that has nothing to do with Hawaii save that
one of the main ingredients is pineapple. The
New York was home to the first pizza parlorpineapple is put atop the pizza, along with
in the United States, opened in Little ItalyCanadian bacon, giving a rather sweet taste
in 1905 by Gennaro Lombardi. It is notvery different from pizzas closer to the
surprising, then, that New York-style pizzaItalian original. Hawaiian pizza is very
dominates in the Northeastern part of thecommon  in  the  Western  United  States.
country. It is thin-crusted, and made with a
thin layer of sauce and grated cheese. TheIn fact, a number of esoteric pizzas are
dough is hand-tossed, making the pie largecommon on the West coast, and "gourmet" pizza
and thin. As a result, it is served cut intois often referred to as "California-style"
slices, traditionally eight, which are oftenpizza. This is an example of fusion cuisine,
eaten folded in half. It can be served withand many of the pizzas go far beyond the
any number of toppings, including pepperoni,common tomato sauce and cheese. Thai pizza,
the most popular topping in the Unitedfor example, can include bean sprouts and
States, or as a "white pizza", which includespeanut sauce, while breakfast pizza, as the
no tomato sauce and is made with a variety ofname implies, may be topped with bacon and
cheeses,  such  as  mozzarella  and  ricotta.scrambled eggs. As a "gourmet" food,
California pizzas are often individual sized,
Chicago is also home to a major variety ofserving two people at most, and are not cut
pizza. The Chicago-style pizza is deep dish,in slices like other common types of pizza
meaning it is made in a pan with the crustpie.
formed up the sides, or even with two crusts



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