Publisher's Synopsis
Pizza is eaten all over the world. After World War II, it became popular in the United States. In North America alone, we now have over 50,000 locations selling about $30 billion in pizza per year. At least five factors have fueled its expansion. For starters, pizza incorporates ingredients from all of the basic food groups. Second, it necessitates personal participation - the cutting, picking, and pulling actions make it a one-of-a-kind eating experience. Experience. It's also a social food. Pizza consumption necessitates sharing - the "breaking of bread." Fourth, pizza encapsulates enticing, broadly accepted flavors such as freshly baked bread, tangy tomato, Italian seasonings, cheese, as well as, in several cases, spicy meats as well as vegetables. Eventually, it's a dish that can be prepared in a variety of ways. It's no surprise that such a magnificent creation has grown from humble origins towards becoming among the most exciting, famous, and intriguing foods on the planet.
with THE HEALTHY PIZZA COOKBOOK FOR HOME AND RESTAURANT You'll learn how to make starters, dough, assembly, toppings, and baking, as well as how to rig your home oven to make pizza like a pro and all the other tips and tricks that turn home pizza-making into a craft.
