bakit ang sarap2 mo?
bakit halos lahat ng tao nagccrave sa yo?
ano bang meron sa yo at talagang nilalasap ka kapag inorder ka,
dahil ba sa keso? sa toppings? or sa dough? or sa lahat ng yun?
come on! tell me!
SOME SCENES ARE NOT SUITABLE FOR AN EMPTY STOMACH, PARENTAL GUIDANCE, IS ADVISED
ang pizza ay isnag uri ng sandwich na open-faced, meaning hindi ito ang tulad ng isang typical sandwich the closed... shawarma is also considered as a sandwich, wrapped naman siya,
eto, para sa isang mumunting History ng pizza: (courtesy of wikipedia.org)
The Ancient Greeks covered their bread with oils, herbs and cheese. In Byzantine Greek, the word was spelled πίτα or pita, meaning pie. The word has now spread to Turkish as pide, Serbo-Croatian and Bulgarian as pita, Albanian as pite and Modern Hebrew pittāh. The Romansdeveloped placenta, a sheet of flour topped with cheese and honey and flavored with bay leaves. Modern pizza originated in Italy as the Neapolitan pie with tomato. In 1889, cheese was added.
King Ferdinand I (1751–1825) is said to have disguised himself as a commoner and, in clandestine fashion, visited a poor neighborhood in Naples. One story has it that he wanted to sink his teeth into a food that the queen had banned from the royal court—pizza.
In 1889, during a visit to Naples, Queen Margherita of Italy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita.
ang dough ay gawa sa flour and yeast,
there are several types of yeast by the way, the usual yeast you find in a supermarket is the dry and active one. yun po, is diretso halo na lang, hindi na kailangang buhayin sa luke-warm water. and fresh yeast po is yung type na bubuhayin mo pa with-luke warm water. btw.... luke-warm is maligamgam, in order for you to distinguish kung warm water to luke warm water, dip your pinky... kapag mainit na masakit, mainit pa rin..
if mainit but tolerable, that's it.....(burns are not an excuse sa culinary, da2an at da2an ka sa ganyan sa ayaw at gusto mo, ngunit, subalit, datapwat, habang tumatagal, keme na lang yun....)
the dough has to be measured evenly kapag nagawa na,
if the recipe calls for a 350g dough, then get a 350g dough, kahit sobra or kulang lang ilang numbers (lets say 359 or 341), okay lang...
lay the dough on a floured surface, (the flour helps you to mold the dough and also prevent the dough from sticking,) your hands should also be floured, of course, with her help:
|miss rolling pin|
magagawa mong iflat ang dough, and of course, para mapabilog mo, aalalayan mo syempre,
and of cours,e hindi natatapos ang dough sa kanya, kailangan mo rin ng dough docker:
take note: masakit kapag naipit ka nyan, hehe
this guy helps to allow the dough to have holes in order for the circulation of the heat to enter,
that is to ensure that the inside is cooked....madaling maluluto ang nasa ibabawa, but you also have to give priority dun sa loob ng dough, kasi maglalasa yun kung may hilaw na part,
you have to heat the dough also para medyo umalsa at medyo tumigas,
mga 2 - 3 mins lang naman,
then form the crust
add your sauce, whatever you prefer (tomato, white sauce,or barbeque sauce--pwede yan, and is best for meat pizzas too!)
then add your toppings na rin then salpak sa oven
antay ng ilang minutes para maluto
ingat lang baka mapaso ka,
budbudran ng dired herbs and spices, and then,
anu pa ba gusto mong ilagay, garlic powder? chili sauce? Salt? pepper? your free to do so,
a pizza gives you the liberty to design it, and flavor it sa anong paraan mo gusto kaya nga open-faced eh....
anyhow balitaan niyo na lang ako ng inyong pizza-eating, hehe
sana busog na rin kayo, hehe
okay, hanggang dito na lang muna, okay?
from the YEE
to the HAW!!!!!