Sit back and uncover the fascinating process of how pizzas are made and the technology that is used to mix and assemble this globally loved meal.
One of the most beloved foods of all time has to be pizza. Whether is going to a high-end Italian restaurant and indulging in a deliciously hand-made pizza with unique topics, or simply unwrapping a frozen pizza from your local store and placing it in your oven, pizzas are a delicious treat that many have become accustomed to eating. In a recent survey it has been noted that, “98 percent of Americans eat Pizza, with 54% saying that they love pizza.” This truly conveys how an Italian delicacy has grown into a globally loved and commonly sought-after meal. Because of this worldwide appreciation of pizza, its production has become more and more commercial meaning that companies have continually had to advance with their machines and technology in order to meet consumer demands. The stages of creating commercial pizza is very arduous and complex, as it involves many sectors coming together and many machines being operated. Statista supports the idea of the vast and powerful importance of the pizza sector by, “[predicting] that the US$16B global frozen pizza market is expected to jump by about 50% in the next five years.” With that being said, this feature wishes to discuss the production of pizza, how the dough is handled, and the machinery used to create these pizzas. The article will also look at any new innovations occurring around pizzas, whether that is how pizza dough is becoming healthier or even how ingredients are being added to improve texture or flavour.
Pizza history
As many are aware, pizza originated in Italy, but its creation actually begins during the Ancient Roman period, it was believed that these cultures produced basic flatbreads with several toppings. The word “pizza” was first documented in 997 AD in Gaeta and other parts of Southern Italy. It is believed that a precursor of pizza was probably focaccia, to which toppings were added. Modern pizza evolved later in Naples in the late 18th century and 19th century. Prior to this time, flatbread was often topped with ingredients such as garlic, salt, lard, and cheese. Similar cultures also utilised varying versions of flatbread and added extra ingredients like the Indian paratha where fat in incorporated in improve flavour. The dish called Manakish from Levant had thyme, cheese, and ground meat on top of the dough. These foods are still used in popular culture today. During this period, pizza was commonly eaten by those who lived in the country or regions in Italy in which it was popular. However, this changed after the Second World War when Allied troops stationed in Italy began to be introduced to pizza and other Italian foods.
Read more of the article here: January/February 2022 Single Issue form – International Bakery (in-bakery.com)
Media contact
Roshini Bains
Editor, International Bakery
Tel: +44 (0) 1622 823 922
Email: editor@in-bakery.com
