I'm Mad About Pizza (Giggle-tastic stories)

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Pizza is sold fresh or frozen, and whole or in portion-size slices. 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. There are frozen pizzas with raw ingredients and self-rising crusts. Godoy, Maria (13 January 2014). "Italians To New Yorkers: 'Forkgate' Scandal? Fuhggedaboutit". The Salt (blog). National Public Radio. Archived from the original on 20 September 2019 . Retrieved 20 September 2019. Calzone and stromboli are similar dishes that are often made of pizza dough folded (calzone) or rolled (stromboli) around a filling. Helga Rosemann, Flammkuchen: Ein Streifzug durch das Land der Flammkuchen mit vielen Rezepten und Anregungen (Offenbach: Höma-Verlag, 2009). a b c d Gómez, Leire (17 July 2015). "Buenos Aires: la ciudad de la pizza". Tapas (in Spanish). Madrid: SpainMedia [ es] . Retrieved 10 December 2022.

Braimbridge, Sophie; Glynn, Joanne (2005). Food of Italy. Murdoch Books. p.167. ISBN 978-1-74045-464-3. Archived from the original on 2016-06-14 . Retrieved 2015-12-12. a b c d e f g h Lazar, Allie (25 April 2016). "Buenos Aires Makes Some of the World's Best (and Weirdest) Pizza". Saveur . Retrieved 10 December 2022. Rhodes, Donna G.; Adler, Meghan E.; Clemens, John C.; LaComb, Randy P.; Moshfegh, Alanna J. "Consumption of Pizza" (PDF). Food Surveys Research Group. Archived (PDF) from the original on 5 October 2014 . Retrieved 25 September 2014. Authentic Neapolitan pizza ( pizza napoletana) is made with San Marzano tomatoes, grown on the volcanic plains south of Mount Vesuvius, and either mozzarella di bufala Campana, made with milk from water buffalo raised in the marshlands of Campania and Lazio [52] or Fior-di-latte. Buffalo mozzarella is protected with its own European protected designation of origin. [52] Other traditional pizzas include pizza alla marinara, which is topped with marinara sauce and is supposedly the most ancient tomato-topped pizza, [53] pizza capricciosa, which is prepared with mozzarella cheese, baked ham, mushroom, artichoke, and tomato, [54] and pizza pugliese, prepared with tomato, mozzarella, and onions. [55]

The Associazione Verace Pizza Napoletana (lit. True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples that aims to promote traditional Neapolitan pizza. [39] In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish, [40] [41] and in 2017 the art of its making was included on UNESCO's list of intangible cultural heritage. [7] Preparation

Oxford English Dictionary (Onlineed.). Oxford University Press. (Subscription or participating institution membership required.)Owens, Martin J. (2003). Make Great Pizza at Home. Taste of America Press. p.3. ISBN 978-0-9744470-0-1. Archived from the original on 2016-05-27 . Retrieved 2015-12-12. Shrikant, Adit (2017-07-27). "How Dipping Sauce for Pizza Became Oddly Necessary". Eater. Vox Media. Archived from the original on 27 July 2017 . Retrieved 28 July 2017. Mad About Pizza Ltd is an entity registered with the Companies House, Department for Business, Energy & Industrial Strategy, United Kingdom. Wilbur, Todd (1997). Top Secret Restaurant Recipes. Penguin. p.27. ISBN 978-1-4406-7440-2. Archived from the original on 2016-05-21 . Retrieved 2015-12-12.