I would go with the lasagna and some garlic bread, that sounds a lot better than pizza.
A calzone (, , or , ; Italian: , "stocking" or "trouser") is a folded pizza or turnover shaped like a half-moon and made of salted bread dough. The typical calzone is stuffed with tomato, mozzarella, and sauce, and may include other ingredients that are normally associated with pizza toppings.
Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking. Fried versions typically filled with tomato and mozzarella, are made in Puglia and are called Panzerotti.
Somewhat related is the Sicilian cuddiruni or cudduruni pizza. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella: the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying.
In the United States, calzones are characteristically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough consists of flour, yeast, olive oil, water, and salt. Calzones are similar to stromboli, but traditionally the two are distinct dishes.
As a rule, calzones are usually stuffed with cheeses such as ricotta, mozzarella, Parmesan, Provolone or a type of regional cheese. The dough is folded into a half-moon shape then sealed with an egg wash mixture, or formed into a spherical shape and baked or fried. After cooking, calzones are typically served smothered in marinara sauce or topped with a combination of garlic, olive oil, and parsley.
Scacciata is similar to a calzone but is filled with either broccoli, spinach, potatoes or onions, and sometimes sausage.
Rotini is a type of helix- or corkscrew-shaped pasta. The name is supposed to derive from the Italian for twists, but the word "rotini" does not exist in Italian. It is related to fusilli, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle ("wagon wheel" pasta).
Rotini originated from Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto or tomato-based sauces.
Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice, or other grains are also available.
In the US these may also be called colloquially "Scroodle," "Scroodle Noodles", "Scrotini", "Skroodle", "Scroodle Macaroni", or "corkscrews".
Pizza (, Italian pronunciation: ) is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings. The modern pizza was originally invented in Naples, Italy, and the dish has since become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria". Many varieties of pizza exist worldwide, along with several dish variants based upon pizza. Pizza is cooked in various types of ovens, and a diverse variety of ingredients and toppings are utilized. In 2009, upon Italy's request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish. October is traditionally national Pizza month. Pizza has been described as having both potential health benefits and detriments. Pizza is also available in frozen prepared varieties. Documentation and records exist for the world's largest pizza and the most expensive pizza.
The word pizza (Italian pronunciation: , from the Latin verb pìnsere, to press and from the Greek pēktos, πηκτός, meaning "solid" or "clotted") is Greek in origin (see also pitta). The ancient Greeks covered their bread with oils, herbs and cheese. In Byzantine Greek, the word was spelled πίτα, pita, or πίττα, pitta, meaning pie. The word has also spread to Romanian as pită, Turkish as pide, and Bulgarian, Bosnian, Croatian, Macedonian and Serbian as pita, Albanian as pite and Modern Hebrew pittāh. The Romans developed placenta, a sheet of dough topped with cheese and honey and flavored with bay leaves.
Modern pizza originated in Italy as the Neapolitan flatbread.
A popular urban legend holds that the archetypal pizza, Pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pie swathed in the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen as Pizza Margherita, though recent research casts doubt on this legend.
In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When made at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic or herbs, or stuffed with cheese. The outer edge of the pizza is sometimes referred to as the cornicione.
The most popular cheeses to use on pizza are mozzarella, provolone, cheddar and parmesan. Romano and Ricotta are often used as toppings and processed cheese manufactured specifically for pizza is used in mass-produced environments. Processed pizza cheese is manufactured to produce preferable qualities like browning, melting, stretchiness and fat and moisture content. Many studies and experiments have analyzed the impact of vegetable oil, manufacturing and culture processes, denatured whey proteins and other changes to creating the ideal and economical pizza cheese. In 1997 it was estimated that annual production of pizza cheese was 2 billion pounds in the US and 200 million pounds in Europe.
Myriad toppings are used on pizzas, including, but not limited to:
Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and mozzarella di bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European protected designation of origin).
According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (00 or 0type , or a mixture of both), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimetres (0.12 in) thick. The pizza must be baked for 60–90 seconds in a stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant. There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe.
Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy, is available in two different styles. Take-away shops sell pizza rustica or pizza al taglio. This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm). The pizza is often cooked in an electric oven. It is usually cut with scissors or a knife and sold by weight. In pizzerias, pizza is served in a dish in its traditional round shape. It has a thin, crisp base quite different from the thicker and softer Neapolitan style base. It is usually cooked in a wood-fired oven, giving the pizza its unique flavor and texture. In Rome, a pizza napoletana is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called pizza romana, in Rome is called pizza napoletana).
Other types of Lazio-style pizza include:
In Sicily, there is a variety of pizza called Sfincione.
Mexican pizza is a pizza made with ingredients typical of Mexican cuisine. The Mexican pizza is not Mexican in origin, but is actually regionally modified cuisine of Italian pizza. This type of pizza is called "Mexicana" by adding Mexican toppings. The usual toppings that can be found throughout Mexico are chorizo, jalapeño pepper slices, grilled or fried onions, tomato, chile, hominy, shrimp, avocado, and sometimes beef, bell peppers, tripas or scallop. This pizza has the usual marinara sauce or white sauce and/or mozzarella cheese. Variations, substituting pepper jack cheese or Oaxaca cheese for mozzarella, is also popular. A Mexican pizza is offered by Taco Bell fast food restaurant in most locations in North America.
In Italy, there is a bill before Parliament to safeguard the traditional Italian pizza, specifying permissible ingredients and methods of processing (e.g., excluding frozen pizzas). Only pizzas which followed these guidelines could be called "traditional Italian pizzas" in Italy.
On 9 December 2009, the European Union, upon Italian request, granted Traditional Speciality Guaranteed (TSG) safeguard to traditional Neapolitan pizza, in particular to "Margherita" and "Marinara". The European Union enacted a protected designation of origin system in the 1990s.
During the latter half of the 20th century, pizza become a globally accessible dish, mainly due to Italian immigrants that had brought their dishes to new people with resounding success, often in racially and culturally resistive environments.
A survey from 2004 showed that the Norwegians eat most pizza 5,4 kg/year, followed by Germany 2,1 kg/year on average.
The usual Italian varieties are available, though more common is the style popular in the US, with more and richer topping than Italian style. A common unique type is the Aussie, Australian or Australiana which has the usual tomato sauce base and mozzarella cheese with bacon and egg (seen as quintessentially Australian breakfast fare). Pizzas with seafood such as prawns are also popular. In the 1980s some Australian pizza shops and restaurants began selling "gourmet pizzas", that is, pizzas with more expensive ingredients such as salmon, dill, bocconcini, tiger prawns, or unconventional toppings such as kangaroo, emu and crocodile. "Wood-fired pizzas", that is, those cooked in a ceramic oven heated by wood fuel, are well-regarded.
São Paulo has 6,000 pizza establishments and 1.4 million pizzas are consumed daily. It is said that the first Brazilian pizzas were baked in the Brás district of São Paulo in the early part of the 20th century. Until the 1950s, they were only found in the Italian communities. Since then, pizza became increasingly popular among the rest of the population. The most traditional pizzerias are still found in the Italian neighborhoods, such as Bexiga (official name: Bela Vista). Both Neapolitan (thick crust) and Roman (thin crust) varieties are common in Brazil, with traditional versions using tomato sauce and mozzarella as a base. Brazilian pizza in general, though, tends to have less tomato sauce than the Italian version, or uses slices of tomato in place of sauce. Brazilian pizzerias offer also Brazilian variants such as "pizza com catupiry". July 10 is "Pizza Day" in São Paulo, marking the final day of an annual competition among "pizzaiolos". In Brazil, pizza quatro queijos (pizza quattro formaggi) uses mozzarella, provolone, parmesan and gorgonzola, and there is also a variety with five cheeses, which adds catupiry.
Pizza is an emerging fast food in Indian urban areas. With the arrival of branded pizza such as Domino's and Pizza Hut in early to mid-1990s, it has reached almost all major cities in India by 2010.][ There are some domestic pizza brands such as Smokin' Joes and Pop-Tates.
Pizza outlets serve pizzas with several Indian-style toppings like Tandoori Chicken and Paneer. Along with Indian variations, more conventional pizzas are also eaten. Pizzas available in India range from localized basic variants available in neighborhood bakeries to gourmet pizzas with exotic and imported ingredients available at specialty Italian restaurants.
Many Israeli and American pizza stores and chains, including Pizza Hut and Sbarro, have both kosher and non-kosher locations. Kosher locations either have no meat or use imitation meat because of the Jewish religious dietary prohibition against mixing meat and dairy products, such as cheese. Kosher pizza locations must also close during the holiday of Passover, when no bread products other than matza are allowed in kosher locations. Some Israeli pizza differs from pizza in other countries because of the very large portions of vegetable toppings such as mushrooms or onions, and some unusual toppings, like corn or labane, and middle-Eastern spices, such as za'atar. Like most foods in Israel, pizza choices reflect multiple cultures.
American pizza chains entered Japan in the 1970s (e.g. Shakey's Pizza and Pizza Hut 1973, Domino’s pizza in 1985). The largest Japanese pizza chain is Pizza-La. The most popular pizza chain promoting Italian style artisanal pizza is Salvatore Cuomo. The Italian association Associazione Verace Pizza Napoletana has an independent branch in Japan. Local types of pizza have been made, for instance mochi pizza (crust made with Japanese mochi cakes).
Pizza restaurants in Malaysia include Domino's, Pizza Hut, Papa John's, Jom Pizza, and Sure Pizza.][
Pizza is becoming more popular as a fast food in the urban areas of Nepal, particularly in the capital city, Kathmandu. There are a number of restaurants that serve pizzas in Kathmandu. With the opening of a number of international pizza brands, the popularity as well as consumption has markedly increased in recent times.
The Norwegians eat most pizza in the world according to a survey by ACNielsen 2004, 5,4 kg/year per capita. 50 million frozen pizzas were sold. The consumption 2004 was 22 000 tons of frozen pizza, 15 000 tons of home baked and 13 000 tons restaurant made pizzas.
The first pizzerias opened up in Karachi and Islamabad in the late 1980s, with Pappasallis serving pizza in Islamabad since 1990. Pizza has gained a measure of popularity in the eastern regions of Pakistan—namely, the provinces of Sindh, Punjab, and Azad Kashmir, as well as the autonomous territory of Gilgit-Baltistan. Pizza has not penetrated into western Pakistan; of the remaining provinces and territories of Pakistan, only one (Khyber Pakhtunkhwa) has seen much of the dish, in the form of a single Pizza Hut in Peshawar. In the regions where pizza is known, spicy chicken and sausage-based pizzas are very popular, as they cater to the local palate.
Pizza is a popular snack food in South Korea, especially among younger people. Major American brands such as Domino's, Pizza Hut, and Papa John's Pizza compete against domestic brands such as Mr. Pizza and Pizza Etang, offering traditional as well as local varieties which may include toppings such as bulgogi and dak galbi. Korean-style pizza tends to be complicated, and often has nontraditional toppings such as corn, potato wedges, sweet potato, shrimp, or crab. The super-deluxe "Grand Prix" at Mr. Pizza has Cajun shrimp, bell peppers, olives, and mushrooms on one side, and potato wedges, bacon, crushed tortilla chips, and sour cream on the other side. Its potato mousse-filled cookie dough crust is sprinkled with sunflower seeds, pumpkin seeds, and raisins, and can be dipped in a blueberry sauce that is provided.
Traditional Italian-style thin-crust pizza is served in the many Italian restaurants in Seoul and other major cities. North Korea's first pizzeria opened in its capital Pyongyang in 2009.
Pizza arrived in Sweden with Italian guest workers and became popular around 1970. Swedish pizza is mainly of the Neapolitan type and most pizzerias in Sweden have pizzas Margherita, Capricciosa and Quattro Stagioni at the top of the menu, although with altered recipes. For example, a Swedish Margherita uses Swedish hard cheese instead of mozzarella and dried oregano instead of fresh basil. The Swedish pizza has been developed with lots of inventions and styles, creating a tradition distinct from the Italian one, although some names may coincide. Occasionally pizzerias offer "Italian pizza" imitating Italian recipes in addition to the Swedish ones.
A typical Swedish pizzeria offers 40-50 different named varieties in the menu, even up to 100, and personal modifications are offered. Besides, many pizzerias also serve salads, lasagne, kebab and hamburgers, especially if there is a facility to sit and eat. Italian style restaurants often combine a restaurant menu with a pizza menu.
Some popular varieties common in most of Sweden, mostly with the same name, all having tomato sauce and cheese to start with and additional toppings:
One of the most popular types of pizza in Sweden since the 1990s is kebab-pizza, and a song in the Swedish Eurovision song contest 2008 was "Kebabpizza slivovitza". The invention ought to be a result of the common tendency of pizza bakers to create their own flagship compositions and novel flavours, using whatever might be available in their kitchen. Since the last years one can find pizza with fresh lettuce or chips (French fries) put on top after baking. The amount of topping compared to the crust is rather high in international comparison.
The typical side order with Swedish pizza is a free "pizza salad", made with shredded cabbage, coarse pepper and sometimes red paprika, slightly pickled (fermented) in vinaigrette for a few days. In general, Swedish pizzerias are private enterprises and not franchise, often owned as a family business by immigrants, but very seldom Italians. Of international restaurant chains only Pizza Hut is well established, although Vapiano has a few restaurants in Stockholm and Domino's have been trying to establish in southern Sweden since 2008. Many pizzerias offer affordable (about 1-2 € total, or free with large order) home delivery in less than 30 minutes and many are connected to an on-line ordering service. The take-away price of one standard size (30 cm) pizza is 5 to 8 € depending on topping, about the double for a "family pizza" of double size (weight), and about the half for a "children's pizza" (mostly served in restaurants). Pizza has become a staple food in Sweden (1,1 kg/year), although most people prepare their own food, as home cooking skills generally are good, and is largely considered as an acceptable occasional fast food alternative to a proper meal. See also sv:pizza.
In 1905, the first pizza establishment in the United States was opened in New York's Little Italy. Due to the wide influence of Italian immigrants in American culture, the US has developed regional forms of pizza, some bearing only a casual resemblance to the Italian original. Chicago has its own style of a deep-dish pizza. Detroit also has its unique twice-baked style, with cheese all the way to the edge of the crust, and New York City has its own distinct variety of pizza. New Haven-style pizza is a thin crust variety that does not include cheese unless the customer asks for it as an additional topping.
Slices of New York-style pizza
A supreme-style pizza
Pizza is available frozen, as round traditional pizzas or in portion size pieces. Methods have been developed to overcome challenges such as preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid. Modified corn starch is commonly used as a moisture barrier between the sauce and crust. Traditionally the dough is partially baked and other ingredients are also sometimes precooked. There are frozen pizzas with raw ingredients and self-rising crusts. A form of uncooked pizza is available from take and bake pizzerias. This pizza is created fresh using raw ingredients, then sold to customers to bake in their own ovens or microwave ovens. Another approach is using a fresh dough, sold with sauce and basic ingredients, to complete before baking in oven.
Some mass-produced pizzas by food chains have been criticized as having an unhealthy balance of ingredients. Pizza can be high in salt, fat and calories. There are concerns about negative health effects. Food chains, such as Pizza Hut, have come under criticism][ for the high salt content of some of their meals, which were found to contain more than twice the daily recommended amount of salt for an adult.
Some studies have linked consumption of the antioxidant lycopene, which exists in tomato products that are often used on pizza, as having a beneficial health effect. European nutrition research on the eating habits of people with cancer of the mouth, oesophagus, throat or colon showed those who ate pizza at least once a week had less chance of developing cancer. Dr Silvano Gallus, of the Mario Negri Institute for Pharmaceutical Research in Milan, attributed it to lycopene, an antioxidant chemical in tomatoes, which is thought to offer some protection against cancer. Carlo La Vecchia, a Milan-based epidemiologist said, "Pizza could simply be indicative of a lifestyle and food habits, in other words the Italian version of a Mediterranean diet." A traditional Mediterranean diet is rich in olive oil, fiber, vegetables, fruit, flour, and freshly cooked food. In contrast to the traditional Italian pizza used in the research, popular pizza varieties in many parts of the world are often loaded with high fat cheeses and fatty meats, a high intake of which can contribute to obesity, itself a risk factor for cancer.
Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. In the US, the phrase Sicilian pizza is often synonymous with thick-crust or deep-dish pizza.
It is believed Sicilian pizza, Sfincione, or focaccia with toppings, was popular on the western portion of the island as far back as the 1860s. Pizza was a popular dish in western Sicily by the mid-19th century. The version with tomatoes was not available prior to the 17th century. It eventually reached America in a slightly altered form, with thicker crust and a rectangular shape.
Traditional Sicilian pizza is often thick crusted and rectangular, but also round and similar to the neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs, and strong cheese such as Toma. Other versions do not include cheese. The Sicilian methods of making pizza are linked to local culture and country traditions, so there are differences in preparing pizza even among the Sicilian regions of Palermo, Catania, Siracusa and Messina.
The Sfincione (or Sfinciuni in Sicilian language) is a very common variety of pizza that originated in the province of Palermo. Unlike the more familiar Neapolitan pizza, it is typically rectangular, with more dough, sauce and cheese. An authentic recipe often calls for herbs, onion, tomato sauce, strong cheese, and anchovies. The sauce is sometimes placed on top of the toppings to prevent it from soaking into the thick dough.
In the province of Siracusa, especially in Solarino and Sortino, the Pizzòlu is a kind of round stuffed pizza.
In the province of Catania the traditional Scacciata is made in two different ways: a first layer made of dough covered, within the city, by a local cheese (Tuma) and anchovies or, in the region around Catania, by potatoes, sausages, broccoli, and tomato sauce. In both cases a second layer of dough brushed with eggs covers everything. Also in the region of Catania, in Zafferana Etnea and in Viagrande a typical pizza siciliana is a fried calzone stuffed with cheese and anchovies.
In the province of Messina, the traditional Piduni is a kind of calzone stuffed with endive, tuma cheese, tomato and anchovies. There is also the Focaccia alla messinese, prepared with tomato sauce, tuma cheese, vegetables and anchovies.
In the United States, a Sicilian pizza is typically a square pie with dough over an inch thick. It is derived from the Sfinciuni and was introduced in the States by the first Italian (Sicilian) immigrants. Thick-crust and deep-dish pizza is often mistakenly called Sicilian pizza in the US. Sicilian-style pizza is popular in Italian-American enclaves throughout Boston, Detroit, Portland, Connecticut, New York and New Jersey, and also in Utica, New York, a city whose sizable Italian-American population is predominantly Sicilian. Detroit-style pizza is a direct descendent of Sicilian pizza.
Pizza Hut is an American restaurant chain and international franchise that offers different styles of pizza along with side dishes including salad, pasta, buffalo wings, breadsticks, and garlic bread.
Corporately known as Pizza Hut, Inc., it is a subsidiary of Yum! Brands, Inc., the world's largest restaurant company.
As of 2012, there were more than 6,000 Pizza Hut restaurants in the United States, and more than 5,139 store locations in 94 other countries and territories around the world.
Pizza Hut was founded on June 15, 1958 by brothers Dan and Frank Carney in their hometown of Wichita, Kansas. When a friend suggested opening a pizza parlor—then a rarity—they agreed that the idea could prove successful, and they borrowed $600 from their mother to start a business with partner John Bender. Renting a small building at 503 South Bluff in downtown Wichita and purchasing secondhand equipment to make pizzas, the Carneys and Bender opened the first Pizza Hut restaurant; on opening night, they gave pizza away to encourage community interest. A year later, in 1959, Pizza Hut was incorporated in Kansas, and Dick Hassur opened the first franchise unit in Topeka.
Pizza Hut is split into several different restaurant formats; the original family-style dine-in locations; store front delivery and carry-out locations; and hybrid locations that offer carry-out, delivery, and dine-in options. Many full-size Pizza Hut locations offer lunch buffet, with "all-you-can-eat" pizza, salad, bread sticks, and a special pasta. Additionally, Pizza Hut also has a number of other business concepts that are different from the store type; Pizza Hut "Bistro" locations are "Red Roofs" which offer an expanded menu and slightly more upscale options.
"Pizza Hut Express" and "The Hut" locations are fast food restaurants. They offer a limited menu with many products not found at traditional Pizza Huts. These type of stores are often paired in a colocated location with a sibling brand such as WingStreet, KFC or Taco Bell, and are also found on college campuses, food courts, theme parks, and in stores such as Target.
Vintage "Red Roof" locations can be found throughout the United States, and quite a few exist in the UK and Australia, and México. Even so, many such locations offer delivery/carryout service. This building style was common in the late 1960s and early 1970s. The name "Red Roof" is somewhat anachronistic now, since many locations have brown roofs. Dozens of "Red Roofs" have closed or been relocated/rebuilt. Many "Red Roof" branches have beer if not a full bar, music from a jukebox, and sometimes an arcade. In the mid 1980s, the company moved into other successful formats including delivery/carryout and the fast food "Express" model.
The oldest continuously operating Pizza Hut in the world is in Manhattan, Kansas, in a shopping and tavern district known as Aggieville near Kansas State University.
In North America, Pizza Hut sells "Stuffed crust " pizza, with the outermost edge wrapped around a cylinder of mozzarella cheese; "Hand-Tossed", more like traditional pizzeria crusts; "Thin 'N Crispy", a thin, crisp dough which was Pizza Hut's original style; "Dippin' Strips pizza", a pizza cut into small strips that can be dipped into a number of sauces; and "The Edge pizza", where the toppings nearly reach to the edge of the pizza. There was also formerly a crust that was not as thick as Pizza Hut's pan pizza, and not as thin as its thin crust. This crust was used on the Full House XL pizza and discontinued in 2007. There are regional differences in the products and bases sold.
Pizza Hut experiments with new products frequently, with less successful ones being discontinued. These include the initially popular two-foot by one-foot square cut pizza Bigfoot, the 16" Big New Yorker, made with a sweet sauce, the Chicago Dish Pizza and Sicilian pizza, the latter also offered in 2006 as Lasagna Pizza. Other products Pizza Hut has offered are the "P'zone," which is Pizza Hut's version of the calzone; the Cheesy Bites pizza, similar to the Stuffed Crust pizza except the crust has been divided into 28 bite-sized pieces that can be pulled apart; and the Insider pizza, where a layer of cheese is in between two layers of dough. Another limited time offer was a Double Deep pizza with double the toppings and 50% more cheese, with the crust wrapped over the top to hold in all the toppings. In 1985 Pizza Hut introduced the Priazzo, a two-crusted Italian pie that resembled a deep-dish pizza. Varieties included Priazzo Milano, a blend of Italian sausage, pepperoni, beef, pork fillings, a hint of bacon, mozzarella and cheddar cheese; Priazzo Florentine, a light blend of five cheeses with ham and a touch of spinach, and Priazzo Roma, stuffed with pepperoni, mushrooms, Italian sausage, pork filling, onions, mozzarella and cheddar cheese. The double-crusted pie was topped with a layer of tomato sauce and melted cheese. The Priazzo was introduced by a $15 million advertising campaign, but proved too labor-intensive and was removed from the menu several years later.
Depending on the individual restaurant size, Pizza Huts also may offer pasta dinners such as spaghetti and Cavatini – a mixture of Cavatelli (shells), Rotini (spirals), and Rotelle (wheels).
A new, upscale concept was unveiled in 2004, called Pizza Hut Italian Bistro. Unveiled at fifty locations nationwide, the Bistro is similar to a traditional Pizza Hut, except that new, Italian themed dishes are offered, such as penne pasta, chicken pomodoro, toasted sandwiches and other foods. Instead of black, white, and red, Bistro locations feature a burgundy and tan motif. Pizza Hut Bistros still serve the chain's traditional pizzas and sides as well. In some cases, Pizza Hut has replaced a "Red Roof" location with the new concept.
On May 9, 2008, Pizza Hut created and sold in Seattle, Denver, and Dallas, "The Natural", featuring organic ingredients. This was discontinued on October 27, 2009 in the Dallas market. It has since launched a nationwide advertising campaign. Also in 2008, Pizza Hut created their biggest pizza ever, the Panormous Pizza.
Pizza Hut introduced stuffed pan pizza on August 23, 2009. Unlike a regular stuffed crust pizza, cheese is not inside the crust, just pressed into the pan crust. Pizza Hut introduced the Big Italy, a pizza that is almost two feet long on August 22, 2010.
In 2010, Pizza Hut came under fire when its supplier of palm oil, Sinar Mas, was exposed to be illegally slashing and burning the Paradise Forests of Indonesia to plant palm oil plantations.
Due to its previous ownership by PepsiCo, Pizza Hut, as with all Yum! Brands concepts, have a lifetime contract to sell Pepsi products. While Pizza Hut was owned by Pepsi, all three of Pizza Hut's major competitors--Domino's Pizza, Papa John's Pizza, and Little Caesars—all sold Coca-Cola products. However, since Pepsi's divestment of its restaurant business, both Papa John's (in 2012) and Little Caesars (in 2007) later switched to Pepsi products themselves.
Pizza Hut developed a pizza for use as space food, which was delivered to the International Space Station in 2001. It was vacuum sealed and about 6 inches (15 cm) in diameter to fit in the Station's oven. It was launched on a Soyuz and successfully eaten by Yuri Usachov in orbit.
In 2012, Pizza Hut released its own brand of perfume in limited quantities in Canada.
Pizza Hut's very first ad was "Putt Putt to the Pizza Hut". It starts with a man apparently ordering take-out and driving his 1965 Mustang JR to Pizza Hut, while some of the townspeople start chasing him. He picks up his pizza and goes to his house, when all of the people who were chasing him start eating all the pizza except the man who ordered it. Frustrated, he calls Pizza Hut again.
Until early 2007, Pizza Hut's main advertising slogan was "Gather 'round the good stuff", and was "Now You're Eating!" from 2008 to 2009. From 2009 to 2012, the advertising slogan was "Your Favorites. Your Pizza Hut." The advertising slogan is currently "Make it great," an updated version of the original "Makin' it great" slogan that was used from 1987 to 1993. Pizza Hut does not have an official international mascot, but at one time, there were commercials in the United States called 'The Pizza Head Show.' These commercials ran from 1993 to 1997 and were based loosely on the Mr. Bill shorts from Saturday Night Live during the late-1970s. The ads featured a slice of pizza with a face made out of toppings called 'Pizza Head'. In the 1970s, Pizza Hut used the signature red roof with a jolly man named "Pizza Hut Pete". Pete was on the bags, cups, balloons and hand puppets for the kids. In Australia during the Mid to late 1990s, the advertising mascot was a delivery boy named Dougie, with boyish good looks who, upon delivering pizza to his father, would hear the catchphrase "Here's a tip: be good to your mother". Adding to the impact of these advertisements, the role of Dougie was played by famous Australian soap opera and police drama actor Diarmid Heidenreich.
Pizza Hut sponsored the film Back to the Future Part II (1989), and offered a free pair of futuristic sunglasses, known as "Solar Shades", with the purchase of Pizza Hut pizza. Pizza Hut also engaged in product placement within the film itself, having a futuristic version of their logo with their trademarked red hut printed on the side of a mylar dehydrated pizza wrapper in the McFly family dinner scene, and appear on a storefront in Hill Valley in the year 2015.
The 1990 NES game Teenage Mutant Ninja Turtles II: The Arcade Game, came with a coupon for a free pizza. The game was filled with Pizza Hut advertising (the first ever console video game with product placement) and pizza that would refill the character's life.
In 1994, Donald Trump and ex-wife Ivana Trump featured in a commercial. The ending of the commercial showed Ivana Trump asking for the last slice, to which Donald replied, "Actually dear, you're only entitled to half", a play on the couple's recent divorce.
In 1995, Ringo Starr appeared in a Pizza Hut commercial which also featured The Monkees. A commercial with Rush Limbaugh dates from the same year, in which he boasts that "nobody is more right than me," yet he states that for the first time he will do something wrong, which was to participate in Pizza Hut's then "eating pizza crust first" campaign regarding their stuffed crust pizzas.
Talk show host Jonathan Ross, co-starred in an ad with American model, Caprice Bourret. They were used to advertise the stuffed crust pizza, with Jonathan Ross saying "Stuffed Cwust", to which is a play on Jonathan's pronunciation of 'R's.
Another UK ad shows British Formula One driver Damon Hill visit a Pizza Hut restaurant and order a pizza, with famous F1 commentator Murray Walker visiting with him, and narrating as though it was a Formula One race. As Hill is about to finish his meal, Walker, in a play on Hill's 1994 & 1995 seasons where he was runner up in the Formula One World Championship both won by Michael Schumacher, shouts "And Hill finishes second, again!" at which Hill grabs Walker by his shirt and shakes him angrily, Walker proclaiming, in his usual tones, "He's lost it! He's out of control!"
Following England's defeat to Germany on penalties in the semi-finals of Euro 96, Gareth Southgate, Stuart Pearce and Chris Waddle featured in an advert. The advert shows Southgate wearing a paper bag over his head in shame as he was the one, who missed the crucial penalty against Germany. Waddle and Pearce, who both missed penalty kicks in Italia 90 are ridiculing him, emphasising the word 'miss' at every opportunity. After Southgate finishes his pizza he takes off his paper bag, heads for the door and bangs his head against the wall. Pearce responds with, "this time he's hit the post".
In 1997, former Soviet Union Premier Mikhail Gorbachev starred in a Pizza Hut commercial to raise money for the Perestroyka Archives. In recent years, Pizza Hut has had various celebrity spokespeople, including Jessica Simpson, the Muppets, and Damon Hill and Murray Walker. Recent commercials have Queen Latifah providing the voiceover. Also in 1997, Pizza Hut, reunited "greatest of all time boxer" Muhammad Ali with trainer Angelo Dundee in a sentimental made for Super Bowl commercial.
In 1999, the game Crazy Taxi for Sega Dreamcast featured Pizza Hut as one of the locations that players were able to drive to and drop off customers. However, in the 2010 re-release of the game for Xbox Live and PlayStation Network, all of the product placement, including the Pizza Hut locations were removed.
Pizza Hut paid for their logo to appear on a Russian Proton rocket in 2000, which launched the Russian Zvezda module.
January 2003 saw Pizza Hut's Advert's Slogan Called "Eat. Laugh. Share." the Commercials are Created By Head Gear Animation as of January 2007 the New Commercial we called The "4 For All" At The End of the "Excitement" Commercial. Hew Open and Closes the Pizza Hut Box to reveal an Underwater while saying "¿Se puede tener un Pizza Pan" The Subtitles with the words "Can you Have a Pan Pizza" in it Early 2007 saw Pizza Hut move into several more interactive ways of marketing to the consumer. Utilizing mobile phone SMS technology and their MyHut ordering site, they aired several television commercials (commencing just before the Super Bowl) containing hidden words that viewers could type into their phones to receive coupons. Other innovative efforts included their "MySpace Ted" campaign, which took advantage of the popularity of social networking, and the burgeoning user-submission marketing movement via their Vice President of Pizza contest.
As of October 2009, Pizza Hut is advertising its WingStreet brand on a nationwide basis, having met its internal requirement of 80% of stores having the product available.
On April 1, 2008, Pizza Hut in America sent emails to customers advertising that they now offer pasta items on their menu. The email (and similar advertising on the company's website) stated "Pasta so good, we changed our name to Pasta Hut!" The name change was a publicity stunt held in conjunction with April Fools' Day, extending through the month of April, with the company's Dallas headquarters changing its exterior logo to Pasta Hut. This name change was also used to promote the new Tuscani Pasta line and new Pizza Hut dine-in menu. The first Pasta Hut advertisement has the original Pizza Hut restaurant being imploded, and recreated with a sign saying "Pasta Hut" placed on the building.
Pizza Hut was launched in Pakistan in 1993. Since that time it has setup its outlets in almost all major cities in Pakistan. Lahore, Islamabad and Karachi are the backbone cities where they manage to attract many customers daily. Pizza Hut is one of the top pizza brands in Pakistan following Dominos. There are many local flavors in which Pizza is presented by Pizza Hut like Chicken Tikka. Pizza Hut also offer a Home Delivery service in all major cities which remain open all night.
In the United Kingdom, Pizza Hut announced it would be changing its name to Pasta Hut in October 2008, six months after the US 'April Fool' trial. It was described as a temporary name change to reflect the chain's new emphasis on healthier foods. On January 19, 2009, the company announced that following an online poll where 81% of voters chose to keep the Pizza Hut name the Pasta Hut trial had ended and all stores converted to Pasta Hut would revert to their original name.
In Costa Rica, aside from the Pizza Hut restaurants, there is another brand called "PHD - Pizza Delivered Hot by Pizza Hut." This brand is only for food courts at malls and for express delivery. This was created to compete on the "fast food" market while restaurants will concentrate in casual food.
In Nicaragua, aside from the Pizza Hut restaurants, there is another brand called "PHD - Pizza Hut Delivery." This brand is for deliveries. There are various Pizza Hut Delivery stores which are equipped with 10-20 motorcycles per store to fulfill the demand. All of the stores are in Managua.
In Southeast Asia, aside from Pizza Hut restaurants, there is a subsidiary brand called "PHD - Pizza Hut Delivery by Pizza Hut," only for food courts at malls and for express delivery. Pizza varieties are changed to suit local tastes; pasta products with similarly Asian tastes are also sold in Indonesia. In Singapore, Pizza Hut have sold a baked rice dish called Curry Zazzle.
Pizza Hut has been a sponsor of the Book It! reading incentive program since it started in 1985. Students who read books according to the goal set by the classroom teacher, in any given month from October through March, are rewarded with a Pizza Hut certificate good for one free, one-topping Personal Pan Pizza; and the classroom whose students read the most books is rewarded with a pizza party sponsored by Pizza Hut. The program has been criticized by some psychologists on the grounds that it may lead to overjustification and reduce children's intrinsic interest in reading. However, a study of the program found that participation in the program neither increased nor decreased reading motivation. The program's 25th anniversary was in 2009. The Book It! program in Australia ceased in 2002 when Pizza Hut in Australia was removing its dine-in stores as Australians opt for take away pizza instead of dine-in.
In the UK, Pizza Hut was criticised in 2007 for the high salt content of its meals, some of which were found to contain more than twice the daily recommended amount of salt for an adult. The meats that consumers demand for pizza toppings (pepperoni, sausage, bacon, etc.) are, likewise, salty and fatty meats.
To meet the Food Standards Agency 2010 target for salt levels in foods, between 2008 and 2010 the company removed over 15% of salt across its menu.
Focaccia (Italian pronunciation: ) is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients.
Focaccia is popular in Italy and is usually seasoned with olive oil and salt, and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables.
Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread.
Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a pastry brush prior to rising and baking. In the northern part of Italy, lard will sometimes be added to the dough, giving the focaccia a softer, slightly flakier texture. Focaccia recipes are widely available, and with the popularity of bread machines, many cookbooks now provide versions of dough recipes that do not require hand kneading.
Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread.
In ancient Rome, panis focacius was a flat bread baked on the hearth. The word is derived from the Latin focus meaning "hearth, place for baking." The basic recipe is thought by some to have originated with the Etruscans or ancient Greeks, but today it is widely associated with Ligurian cuisine.
As the tradition spread, the different dialects and diverse local ingredients resulted in a large variety of bread (some may even be considered cake). Due to the number of small towns and hamlets dotting the coast of Liguria, the focaccia recipe has fragmented into countless variations (from the biscuit-hard focaccia of Camogli to the oily softness of the one made in Voltri), with some bearing little resemblance to its original form. The most extreme example is the specialty "focaccia col formaggio" (focaccia with cheese) which is made in Recco, near Genoa. Other than the name, this Recco version bears no resemblance to other focaccia varieties, having a caillé and cheese filling sandwiched between two layers of paper-thin dough. It is even being considered for European Union PGI status. Regional variations also exist, such as focaccia dolce (sweet focaccia), popular in some parts of north-western Italy, consisting of a basic focaccia base and sprinkled lightly with sugar, or including raisins, honey, or other sweet ingredients.
Focaccia is present in many variants in Italy itself, for example the focaccia alla genovese, originated in Genoa, the focaccia alla barese, from Bari, or the focaccia alla messinese, from Messina. Another widespread variation is the Focaccia Barese, common in the provinces of Bari, Brindisi, Lecce and Taranto. It usually comes in three variations: classic focaccia with fresh tomatoes and olives, potato focaccia with potato slices 5 mm thick and white Focaccia with salt grains and rosemary. Some other variations include peppers, onions, eggplant or other vegetables.
In Burgundy, focaccia is called "foisse" or "fouaisse", and in Catalonia, Provence and Languedoc it's "fogassa" or, more commonly, the French "fougasse". In Argentina, it is widely consumed under the name fugazza, derived from fugàssa in the native language of Argentina's many Ligurian immigrants. The Spaniards call it "hogaza".
In American-English, it is sometimes referred to as focaccia bread. The Sicilian-style pizza, and the Roman pizza bianca (white pizza) can be considered a variant of focaccia. Focaccia is used extensively as a sandwich bread outside of Italy.
Mozzarella (; Italian: ) is a fresh cheese, originally from southern Italy, traditionally made from Italian buffalo and later cow's milk by the pasta filata method. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb means "to cut"):
Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in .
is a type of mozzarella made from the milk of Italian buffalo raised in designated areas of Campania, Lazio, Apulia, Molise in Italy. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk—it holds the status of a protected designation of origin (PDO 1996) under the European Union.
In 1996 mozzarella was recognised as a Specialità Tradizionale Garantita (STG).
(written also as one word) designates mozzarella made from cow (and not water buffalo) milk, which greatly lowers its cost. Outside Italy "mozzarella" not clearly labeled as deriving from water buffalo can be presumed to derive from cow milk.
Mozzarella is available fresh or partly dried. Fresh it is usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz), or about 6 centimetres (2.4 in) in diameter, sometimes up to 1 kilogram (2.2 lb), or about 12 centimetres (4.7 in) diameter, and soaked in salt water (brine) or whey, sometimes with citric acid added. Partly dried (desiccated) its structure is more compact, and in this form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.
When twisted to form a plait mozzarella is called . Mozzarella is also available in smoked () and reduced-moisture packaged varieties. "Stuffed mozzarella", a new trend as of 2006, may feature olives or cooked or raw ham, or small tomatoes ().
Several variants have been specifically formulated and prepared for use on pizza, such as low-moisture Mozzarella cheese. The International Dictionary of Food and Cooking defines this cheese as "a soft spun-curd cheese similar to Mozzarella made from cow's milk" that is "[u]sed particularly for pizzas and [that] contains somewhat less water than real Mozzarella".
Low-moisture part-skim mozzarella has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning. Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. Others can be made through the direct acidification of milk.
Mozzarella di bufala is traditionally produced solely from the milk of the domestic water buffalo. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk. After coagulation, the curd is cut into large, 1"–2" pieces, and left to sit so the curds firm up in a process known as healing.
After the curd heals, it is further cut into 3/8"–1/2" large pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched.
The cheese is then stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, "The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella." It is then typically formed into ball shapes or in plait. In Italy, a "rubbery" consistency is generally considered not satisfactory; the cheese is expected to be softer.
Mozzarella—which is derived from the Neapolitan dialect spoken in Campania—is the diminutive form of ('"cut"), or ("to cut off") derived from the method of working. Scamorza cheese is a close relative, which probably derives from ("without a shirt"), with allusion to the fact that these cheeses have no hard surface covering typical of a dry cured cheese. In continental Italian and standard English use of the word mozzarella, the vowel at the end of mozzarella is pronounced, although some longstanding Italian-American communities typical of the east coast United States drop the vowel by convention, rendering the spoken word "mozzarell."
The term mozzarella is first found definitively mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading "milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk".
Bocconcini (Italian pronunciation: [ˌbokɔnˈtʃiːni]) (singular Bocconcino, [ˌbokɔnˈtʃiːno]) are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffaloes. Nowadays they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours. This cheese is described by its Italian name which means small mouthfuls. It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling and stretching. Each cheese is about the size, shape and colour of a hardboiled egg: indeed an alternative name used is Uova di bufala, or “Buffalo eggs”. Baby ("bambini") bocconcini can also be purchased; these are a smaller version about the size of large grapes. Bocconcini of water buffalo’s milk are still produced in the provinces of Naples, Caserta and Salerno, as bocconcini alla panna di bufala, in a process which involves mixing freshly made Mozzarella di Bufala Campana DOP with fresh cream. A Bocconcino di Bufala Campana DOP is also made, which is simply Mozzarella di Bufala Campana DOP, produced in the egg-sized format. Bocconcini of whole cow’s milk are also manufactured, where the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of fior di latte. Bocconcini can be bought at most Italian supermarkets and is often used in tomato, red onion and basil salads to accompany pasta.
Pizza Hut is an American restaurant chain and international franchise that offers different styles of pizza along with side dishes including salad, pasta, buffalo wings, breadsticks, garlic bread and desserts
Corporately known as Pizza Hut, Inc., it is a subsidiary of Yum! Brands, Inc., the world's largest restaurant company.
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Cuisine
In journalism, a human interest story is a feature story that discusses a person or people in an emotional way. It presents people and their problems, concerns, or achievements in a way that brings about interest, sympathy or motivation in the reader or viewer.
Human interest stories may be "the story behind the story" about an event, organization, or otherwise faceless historical happening, such as about the life of an individual soldier during wartime, an interview with a survivor of a natural disaster, a random act of kindness or profile of someone known for a career achievement.