Tarihi, halitta, da kuma yadda aka yi
Pizza-style pizza yawanci tana nufin zurfin-tasa pizza, wanda yake shi ne wani lokacin farin ciki pizza dafa a cikin kwanon rufi da kuma rataye da cuku, cika kamar nama da kayan lambu, da kuma miya, a cikin wannan tsari. Kullun yana yawanci 2-3 inci tsayi kuma samun dan kadan a gurasa saboda man a cikin kwanon rufi. Babban bambancin tsakanin pizza mai zurfi da pizza Pizza ko Pizza Neapolitan shi ne cewa, kamar yadda sunan ya nuna, ɓawon burodi ne mai zurfi, yana samar da pizza mai mahimmanci wanda ya fi kama da launi fiye da launi.
Kodayake dukan pizza yana da matukar damuwa, ƙwayar jikin kanta maƙasa ne zuwa matsakaici a cikin kauri.
Tarihin Pep-Dish Pizza
An kirkiro pizza ne a wuri na asali na Pizzeria Uno a Birnin Chicago a 1943. Wasu sun ce an ƙirƙira shi ne daga ɗaya daga cikin wadanda suka kafa Pizzeria Uno, Ike Sewell, amma wasu sunyi jayayya da cewa pizza chef Rudy Malnati ya gina shi kuma / ko dafa Alice May Redmond. Pizzeria Uno da aka sani da shi Pizzeria da kuma Pizzeria Riccardo (bayan wani mai kafa Ric Riccardo), amma lokacin da Sewell da Riccardo suka bude Pizzeria Dubu a bango a shekarar 1955, sun sanya suna farko Pizzeria Uno.
Bugu da ƙari ga Uno da Due, karin gidajen gine-ginen da ke cikin zurfin gine-ginen sun hada da Gino's Pizza na farko, wanda ya buɗe a shekara ta 1954 amma yanzu an rufe shi. Gino's East bude a 1966 da kuma hayar Alice May Redmond da 'yar'uwarsa Ruth Hadley a matsayin chefs. Har yanzu an san shi daya daga cikin wuraren cin abinci pizza mafi kyau.
Wasu pizzerias mai zurfi sun haɗa da Connie, Edwardo's, Pizano's (wanda Rudy Malnati ne, Rudy Jr. mallakarsa), da Lou Malnati (wanda Rudy Malnati dansa daga farkon aurensa, Lou, ya kafa shi, kuma yanzu 'ya'yan jikokinsa ke gudana ).
Ciyar da Pizza Vs. Deep-tasa
Cikakken pizza yana da alaka da pizza mai zurfi kuma ya zo ne a Birnin Chicago, amma kada a rutsa su biyu a matsayin "Pizza-style style-style". Cikakken abincin ya zo a shekarar 1974 lokacin da Nancy da Giordano suka bude kofofin su.
Suna da'awar cewa girke-girke sun fito ne daga tsoffin girke-girke na iyali daga Italiya na rashin lafiya ko Easter. Wadannan wurare masu mahimmanci suna da naman da / ko cuku da aka zubar a tsakanin nau'i biyu na ɓawon burodi. A Chicago buge pizza ne mafi zurfi fiye da kowane irin pizza. Wannan nau'in pizza da sauri ya sami sananne kuma har yanzu yana da mashahuri a yau.
Ta yaya Deep-tasa Pizza An Made
An yi gishiri mai gurasar pizza daga gari alkama kuma wani lokaci yana dafa gari, yana ba da ɓawon burodi maras kyau. Akwai kuma man fetur man shanu ko man shanu a cikin girke-girke, yana ba da shi cewa mayaƙa, dandano kamar biscuits. An yi naman pizza mai laushi a cikin zagaye, ƙaramin karfe wanda yayi kama da cake ko gurasa. Ana kulle kullu a kan tarnaƙi na kwanon rufi, da yin kwandon don kwanciyar cuku da cakuda. An saka kayan kwanon rufi don ba da izini don sauƙin cirewa kuma yana haifar da tasiri a kan gefuna na ɓawon burodi.
Amma ga wadanda aka cika su, sun kasance sun kasance a cikin tsari wanda ba a juya ba, tare da cuku a kasan, duk abincin nama da kayan lambu a tsakiya, da kuma abincin tumatir a saman. Wannan shi ne don hana cuku daga konewa, saboda karin lokacin da ake buƙatar lokacin da ake buƙata don pizzas mai zurfi. Yawan tumatir shine yawancin chunky, wanda ba a sanya shi ba daga crushed gwangwani tumatir.
Cikakken pizza na iya duba irin wannan daga waje, amma bambancin ya bayyana sau ɗaya idan ka yanke cikin shi. Kamar naman pizza mai zurfi, mai zurfi na kullu yana samar da basin a cikin babban kwanon rufi da kuma cakuda da cuku suna cikin ciki. Amma a cikin pizza ɓoyayye, ƙarin murfin kullu ya ci gaba kuma an guga shi zuwa ɓangarorin ɓawon burodi, wanda aka rufe shi da tumatir miya. A kullu kuma flakier kuma yawanci sanya tare da canola man fetur maimakon masara mai.