Pizza is believed to have it origin in Naples about 1720. Back, then pizza was basically for poor people, a "fast food" that was sold and eaten outside. Vendors would navigate the roads boisterously shouting to publicize their delicacies. The pizzas were kept warm in a scudo, a copper container that was carried on the vendor's head.
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Pizza is best cooked in a wood-burning oven. The smoke that is discharged amid cooking gives the pizza it delicate aroma, while slender layer of slag on the base of the pizza gives it a scrumptious taste.
Today, young people love pizza but a word of caution is needed. To be viewed as nutritious, pizza ought to be produced using ingredients that are healthful. It should be balanced in carbohydrates, proteins, and fats and also rich in vitamins, minerals and amino acids. Another recommended ingredient for pizza is olive oil. It promotes the development of HDL, depicted as "a healthy kind of cholesterol that helps clean the arteries."
Furthermore, when pizza is cooked well, it will not cause digestive problems. This is on the ground that the carbohydrates in the flour get an abundant measure of hydration amid the kneading and leavening procedure. On the other hand, the presence of complex carbohydrates adds to a full feeling, and generally helps keep true lover of pizza from overindulging.