But the thing that makes here special is the fact that it can be expanded upon. The base of a pizza is dough and sauce, and from there it is anyone's guess as to where the pie could end up. This can take us all on fascinating culinary trip that would be well worth undertaking.
One of the most powerful words you can use is "new" b ecause people naturally gravitate towards learning about new trends, new technologies, new happenings, and new products. In fact, people are so interested in what's new that international pizza chains seem to be introducing a "new pizza" every week? Think about it: New Square Pizza, New XL-Sized Pizza, New $10 Pizzas, New & Improved Pizza Recipe...and the list goes on. It doesn't matter how they "make it new" as long as they can associate the keyword "new" with the product. visit www.pizzabags.com for more information. Eventually, the "newness" wears off and consumers look for the next craze - and the process begins again.
Baking stones are ideal for baking a pizza for a number of reasons. Its primary reason, and the reason that it was originally conceived by Stone Age man, was to prevent food from being burnt. Because the stone absorbs some of the heat, the edges and bottom of a pizza or flat bread don't get too much direct heat during the cooking process.
Modern baking stones are usually round or rectangular in shape, although their ergonomic designs are more recent developments, as primitive man would have used irregularly shaped stones that could fit into the fire pit.
Mizza, a rice crust Pizza that can be found in Taiwan. It's considered a more organic take on the pie. Replacing a dough crust with a thick rice patty, the pizza is topped with the kind of items one may find in an American pizzeria, i.e. mushrooms, green peppers, cheese, etc., etc.
Besides the sauce, there are many different ingredients that make a Chicago pizza great. Mozzarella cheese is one. Some cooks prefer it shredded; others prefer sliced. Mozzarella is good either way, so you have a choice. Sliced mushrooms are a favorite, but check with your guests first. There is no sense in adding mushrooms only to watch people disdainfully remove them and set them to the side.
DIRECTIONS :When the dough is ready, knead it lightly, form it into a ball, and divide it into 2 or more pieces if you like; roll each piece into a round ball and put each ball on a lightly floured surface. Sprinkle with flour, cover with plastic wrap or a towel, and let rest for about 30 minutes while you heat the oven.
If you go back to the Egyptian times, the main source of food matter grown would be wheat and barley. Pharaohs ate a type of flat bread baked with herbs to mark a celebration.
One of the most powerful words you can use is "new" b ecause people naturally gravitate towards learning about new trends, new technologies, new happenings, and new products. In fact, people are so interested in what's new that international pizza chains seem to be introducing a "new pizza" every week? Think about it: New Square Pizza, New XL-Sized Pizza, New $10 Pizzas, New & Improved Pizza Recipe...and the list goes on. It doesn't matter how they "make it new" as long as they can associate the keyword "new" with the product. visit www.pizzabags.com for more information. Eventually, the "newness" wears off and consumers look for the next craze - and the process begins again.
Baking stones are ideal for baking a pizza for a number of reasons. Its primary reason, and the reason that it was originally conceived by Stone Age man, was to prevent food from being burnt. Because the stone absorbs some of the heat, the edges and bottom of a pizza or flat bread don't get too much direct heat during the cooking process.
Modern baking stones are usually round or rectangular in shape, although their ergonomic designs are more recent developments, as primitive man would have used irregularly shaped stones that could fit into the fire pit.
Mizza, a rice crust Pizza that can be found in Taiwan. It's considered a more organic take on the pie. Replacing a dough crust with a thick rice patty, the pizza is topped with the kind of items one may find in an American pizzeria, i.e. mushrooms, green peppers, cheese, etc., etc.
Besides the sauce, there are many different ingredients that make a Chicago pizza great. Mozzarella cheese is one. Some cooks prefer it shredded; others prefer sliced. Mozzarella is good either way, so you have a choice. Sliced mushrooms are a favorite, but check with your guests first. There is no sense in adding mushrooms only to watch people disdainfully remove them and set them to the side.
DIRECTIONS :When the dough is ready, knead it lightly, form it into a ball, and divide it into 2 or more pieces if you like; roll each piece into a round ball and put each ball on a lightly floured surface. Sprinkle with flour, cover with plastic wrap or a towel, and let rest for about 30 minutes while you heat the oven.
If you go back to the Egyptian times, the main source of food matter grown would be wheat and barley. Pharaohs ate a type of flat bread baked with herbs to mark a celebration.