Please enable JavaScript.

Coggle requires JavaScript to display documents.

PIZZA - Coggle Diagram

- - - - LARGE, ROUND, THIN CRUST
      - TOPPED WITH:
        
        SAN MARZANO TOMATOES
        
        GROWN IN FERTILE AREA AROUND MOUNT VESUVIUS VOLCANO
        
        BUFFALO MOZZARELLA OR COW'S MILK FIOR DI LATTE
      - BAKED IN A WOOD OVEN
      - CONSIDERED THE ORIGINAL PIZZA
    - - SOLD BY THE SLICE
      - BAKED IN LONG RECTANGLES
      - HIGH HYDRATION DOUGH: LIGHT AND FLUFFY WHEN BAKED
      - TOPPINGS:
        
        OFTEN OMITS TOMATOES
        
        INCLUDES ONIONS AND OLIVES
    - - SIMILAR TO PISSALADIÈRE OF PROVENCE, FRANCE
      - ROUND, THIN PIZZA OR FOCACCIA
      - TOPPED WITH:
        
        TOMATO
        
        ANCHOVIES
        
        ONIONS
      - ORIGINS:
        
        NAMED AFTER ANDREA DORIA, ADMIRAL FROM ONEGLIA
        
        ORIGINALLY MADE WITH ONIONS AND PISSALA (ANCHOVY PASTE)
    - - FORMED BY FOLDING UNCURED PIZZA IN HALF BEFORE BAKING
      - FEATURES:
        
        OUTER CRUST: CRISPY
        
        FILLING: CHEESY (RICOTTA AND MOZZARELLA)
        
        WARM AND GOOEY
      - ORIGINATED IN 1700'S NAPLES, ITALY
      - SOLD ON THE STREETS AND INTENDED FOR ON-THE-GO EATING
    - - THICK, BREADY RECTANGLE
      - TOPPED WITH:
        
        TOMATO
        
        CARAMELISED ONION
        
        ANCHOVY
        
        BREAD CRUMBS
        
        GRATED CHEESE
      - ORIGINS:
        
        NAME TRANSLATES AS "THICK SPONGE"
        
        CREATED BY NUNS OF SAN VITO'S MONASTERY IN PALERMO
        
        ORIGINALLY A SPECIAL CHRISTMAS BREAD
    - - ORIGINATED IN THE MOUNTAINS AROUND NAPLES
      - PREPARATION:
        
        DROP UNCURED PIZZA DOUGH IN HOT OIL AND DEEP FRY FOR ONE MINUTE
        
        TOP WITH MARINARA SAUCE (TOMATO, GARLIC, OREGANO) AND CHEESE
        
        BAKE FOR ANOTHER MINUTE TO MELT CHEESE AND CHAR CRUST