essay on how to make pizza

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How to Make Pizza, Essay Example

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Words: 882

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Pizza is ranked among the popular foods that the world has. It refers to flat bread; round in shape, normally baked with an oven and on top is covered with mozzarella cheese, and tomato sauce. However, it is not necessary to use the afore-mentioned toppings, since they can be done according to personal preference, culture, and religion. In the discussion that follows, the focus is on the process of preparing a pizza.

While preparing a pizza, it is important to know that the steps are very simple, although it is vital to follow them well, in order to get a good product.

Adding yeast

The following is the process of preparing a pizza. Warm water is poured in a mixing bowl, and then sugar is dissolved in it. Next, yeast is added, and like sugar, one should wait until it dissolves. However, yeast is not added at once, but is it added continuously while stirring.

Sugar and water added

The mixture of sugar and water should be left to settle for ten minutes, or even more, in order to allow yeast to become active. More yeast and oil is added when the mixture appears cloudy and foamy on the surface. The two are equally dissolved through stirring.

Adding flour

Next, one should add two cups of flour to the foamy mixture, while stirring and only stop after it has dissolved in it. In order to get perfect results, one should ensure the entire mixture appears smooth. In order to ensure the dry flour is moistened, one should use hands to combine it.

Kneading the mixture

On seeing that all the moisture has absorbed the flour, and it has become a solid mass, one should discard it from the mixing bowl, and place it on a surface with flour in order to knead it properly.

Testing the dough

In order to ensure the dough is kneaded properly, one should fold it in half, and squeeze it repeatedly for around fifteen to twenty minutes. One can tell dough is kneaded well, when it appears into a silky textured ball.

Coat the dough

While in this form, it is time to coat is with a layer of olive oil. Next, the coated dough is placed on the large bowl of mixing, which is as well smeared with olive oil.

Panning the dough

The next step is panning the well-prepared dough of pizza. Many people, who have prepared pizza as challenging, because spreading the dough on the pan determines its eventual shape, have identified this step.

Methods of spreading pizza

In order to get this right, pizza makers have introduced various methods one can use to suit one’s need. Some of the well-known ways include hand tossing pizza, pizza dough pressing, and pizza dough pressing, and lastly pin rolling pizza among others.

Making pizza sauce

After making the pizza, the next step is making a pizza sauce. While at home, it is advisable to use tomato sauce, which has limited amounts of basil and oregano. Some people who eat pizza are even comfortable taking it with less tomato sauce.

Ingredients for a tomato sauce

Notably, tomato sauce is easier to make for a person who is at home. The ingredients to produce a perfect tomato sauce include butter, basil, canned Italian tomatoes, minced yellow onions, black pepper, minced garlic, salt, tomato puree, and olive oil.

Making a tomato sauce

The first step involves melting olive oil with butter in a large oven. Gradually, sauté the onion and garlic. Next, add salt, tomatoes, puree, basil, oregano, and pepper, and leave it to boil. The mixture is then covered and left to keep bubbling for close to two hours. While the mixture is still bubbling, keep stirring. Tomatoes should be crushed using a smasher, and the process should continue until the sauce attains a texture of a soup.

Cooling the sauce

Next, the sauce is put aside in order to cool down, prior to smearing it on the pizza. In the event, the cooling process is not fast, it is advisable to place it in a fridge.

Topping the pizza

Next is the process of pizza topping, which is done by spreading the sauce on the dough surface. While smearing the sauce, a margin should be left on the outer part of the dough in order to allow the crust to crisp and rise easily. Adding the pizza top should be done according to one’s preference.

Baking the pizza

The last step involves baking the pizza. The oven should be heated in advance to 450 0 F for around fifteen to twenty minutes. Following the preheating, the pizza should be placed on the center of the oven. The pan should be placed in such a way that, enough room for circulation of air is allowed. The pizza maker should ensure baking continues at that temperature for almost twenty minutes. Signs to show that the pizza is cooked include cheese melting and beginning to turn brown. In addition, the edge of the crust is brown, and at this stage, one should turn it to confirm the bottom side is equally brown.

Pizza ready

If the afore-mentioned signs are witnessed, the pizza is cooked and ready for consumption.

Evidently, preparation of pizza is a tedious process, and if not followed correctly, one may end up producing a low quality product. Therefore, it advisable for pizza makers to prepare in advance and ensure all the ingredients is in place, to ensure a good product.

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How to Make Pizza

A guide by Sam Sifton

You can make pizza at home. In fact, you can make pizza that will equal some of the best on the planet. With planning and practice, you can become good at it — even if you are a relatively novice cook. We are here to help that happen.

Before You Start

Plan ahead. Make the dough at least a day before you intend to make pizza, to give it enough time to rise.

Buy a food scale on which to weigh the ingredients for dough and toppings. It’s a smart investment: In baking, weight is a more accurate measurement than volume.

You will need a cooking surface. This could be a pizza stone or steel, or four to six unglazed quarry tiles measuring 6 inches by 6 inches from a building supply store. Whichever you use, heat in a very hot oven for at least an hour before cooking.

Roberta’s Pizza Dough

Recipe from carlo mirarchi , brandon hoy , chris parachini and katherine wheelock adapted by sam sifton.

• Yield Two 12-inch pizzas

Melina Hammer for The New York Times

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

Our Greatest Pizza Recipes —Sam Sifton

Featured in: A Little Pizza Homework . 

Ingredients

• 153 grams 00 flour (1 cup plus 1 tablespoon)
• 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
• 8 grams fine sea salt (1 teaspoon)
• 2 grams active dry yeast (3/4 teaspoon)
• 4 grams extra-virgin olive oil (1 teaspoon)

Preparation

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Storing the Dough

Allow for a minimum of three to four hours for your dough to rise. But planning further ahead pays dividends: You can store that dough in the refrigerator until you are ready to cook, which means any weeknight can be pizza night.

Melina Hammer for The New York Times pizza dough..Published 04-09-2014

We put our pizza dough in the refrigerator to rise, placing the balls of dough on a floured baking pan covered loosely with a clean, damp kitchen towel. The chill leads to a slow rise, so we generally allow it to go overnight, or for at least six to eight hours. For a faster rise, leave the dough out on a countertop, similarly covered. It should be ready — that is, roughly doubled in size — in three or four hours.

Time imparts a marvelous tanginess to pizza dough, but it extracts a price as well. What you want to avoid is a skin developing on the dough . When the dough has risen, if you are not going to use it right away, wrap it tightly in plastic wrap , or place it in a quart-size plastic bag. Pizza dough so wrapped will last in the refrigerator for three days or so.

Another option is to freeze the dough using this incredibly easy freezer dough recipe . Make it, put it in the freezer in a freezer-safe plastic bag, and then move it to the refrigerator on the morning of the evening you want to cook.

If you end up making pizza at least once a week, consider investing in a few pizza dough pans , available in restaurant supply stores.

Shaping the Pizza

Shaping a pizza takes practice. The goal is to make a thin circle of dough, with a raised edge around circumference of the pie. Don’t worry if that doesn’t happen the first few times. Pizzas shaped like trapezoids or kites taste just as delicious.

Working on a floured surface, with floured hands, softly pat down the risen ball of dough into a circle , rotating it as you do.

Using the tips of your fingers, push down gently around the perimeter of the pie, rotating it as you do, to create the edge.

Pick up the dough and lightly pass it back and forth between your palms, trying to rotate it each time you do, using gravity to help the dough stretch. At approximately 12 inches in diameter, the pizza is ready to go.

Return the pizza to the floured surface, making sure that the side that you first pressed down upon remains facing upward, and gently slide the pie back and forth a few times to make sure that it does not stick . Add a little more flour to the surface beneath the pie if it does.

Gently slide a lightly floured pizza peel beneath the pie, or place it carefully on a floured cutting board or the back of a baking pan. Make sure again that the dough can slide back and forth. If it does, the pie is certified for topping.

The act of topping a pizza is a gentle one. Use a light touch. Above all, try not to overload the pie, particularly its center, which will lead to an undercooked crust. Two to three tablespoons of sauce are all you need, and perhaps a small drizzle of olive oil, accompanied by a couple of other toppings.

Pizza sauce does not need to be cooked ahead of time, and is so simply prepared that there is no reason to use the store-bought variety. Instead, use a food processor to combine a can of whole, drained tomatoes with a splash of olive oil and a sprinkle of salt.

Spread the sauce out on the dough using the back of a spoon, stopping approximately 1/2 inch from the dough’s edges. Do not use too much ; two or three tablespoons is enough. Keep leftover sauce refrigerated.

Mozzarella is the traditional pizza cheese, but depending on the sort of pie you are creating, really any good melting cheese will do: fontina, Cheddar, Colby, blue, provolone and smoked Gouda, among others, make for delicious pizzas.

Meat on a pizza is an option for some. Sausage and meatballs are both traditional toppings and should be cooked beforehand. Pepperoni, ham and other cured meats do not need to be, though delicate sheets of air-dried beef or pork should perhaps go onto the pie midway through or at the end of the cooking process, lest they dry out in the heat.

Anchovies are a marvelous addition to pizzas, and so are clams and mussels , even sheets of smoked salmon, particularly when paired with crème fraîche and capers.

Making a fried egg breakfast pizza is not for freshman-class pizza makers. Sliding a pizza topped with a raw egg into a hot oven takes patience and practice. In the meantime, while your pizza is cooking, gently fry an egg in olive oil in a small skillet on the stove, and when the pizza is done, slide it gently on top of the pie.

You can put anything on a pizz a . The question is where, and when. Herbs can go below cheese to protect them from the heat of the oven, or onto the top of the pie when it’s done.

Pineapple can take heat like a fireman and can go on from the start, raw. Grapes can, too (a nice pairing for sausage). Mushrooms , though, should be cooked on the stovetop before you use them as a topping for pizza. Likewise peppers both red and green. (Thinly-sliced jalapeno pepper is an exception.) Potatoes can go on a pizza raw only if you’re cooking in a very, very hot oven and you’ve sliced them very, very thinly – otherwise, parboil them before slicing and adding them to the top of a pie. Grilled asparagus is an excellent addition to a “white,” or tomato-free pizza. We like thinly sliced Brussels sprouts , sometimes, on similar pies (pair with pancetta!), and leeks melted slowly over butter as well.

As a rough guide: Precook anything that won’t cook fast, or cut it so thinly that it will. Anything delicate, like a pile of arugula dressed simply in lemon juice and oil, can go on the pie when it’s done, to cook gently in the pizza’s residual heat.

Cooking the Pizza

We cook most of our pizzas in the oven, on top of a stone or a steel. But you can bake pizza in a sheet pan as well, or grill it outdoors. You can even cook a pizza on a stovetop.

Baking in the Oven

To bake a pizza in an oven, you’ll need either to do it on a stone or metal surface, or in a sheet pan. Either way, you should set the oven to its highest temperature and let it heat it for a full hour before you intend to cook.

If you are using a pizza stone, steel or a set of tiles, begin by placing it on the middle rack of the oven before you turn it on, allowing it to preheat for a hour.

When you’re ready to cook, carefully place your shaped dough on a lightly floured pizza peel or cutting board, or on the back of a baking pan. Gently shake the peel, board or pan back and forth a few times to make sure the dough can move, then add your toppings.

Pick up your pizza peel with the topped pie on top of it, and gently slide the pie onto the stone or tiles, starting at the back of the oven and working your way toward its front. Bake for about four to eight minutes, until the edges are a beautiful golden brown, and the sauce and cheese are bubbling nicely. Slide the peel back under the baked pizza to remove it from the oven, and then slide the pizza onto a cutting board, where it can be cut into slices.

If you are using a sheet pan, lightly oil the pan , then stretch the risen dough into the shape of the pan, then top and place in the oven until golden brown and bubbling.

Pan-Frying on the Stovetop

Cooking a pizza on top of the stove is a simple way to get started in the pizza-making game, and a single ball of dough will yield two pan pizzas .

Simply heat a 10-inch cast-iron skillet over medium-high heat, then film it with olive oil. Take one half of a ball of risen pizza dough and press it out into a circle just smaller than the pan .

When the oil shimmers, put the dough in the pan and adjust the heat so it browns evenly without burning. Prick the dough all over with the tines of a fork. Cook this round in the pan for a minute or so, then turn it over with the bottom is browned and cover with toppings. Either top the pan with a lid to melt the cheese or run it under a broiler to achieve the same result.

Grilling Outdoors

Grilling pizza really means grilling one side of a flatbread over fire , then turning it over and topping it. And while you can certainly use our essential pizza dough recipe to do that, a sturdier dough recipe that is less prone to ripping will yield a better result.

To cook a pizza on a grill requires some planning. You need to cook one side of the pizza before turning it over and topping it, and cooking the other side. So take time to assemble all the ingredients you’ll need to make the pizzas beforehand.

Prepare a hot fire; if your grill grate is clean, you shouldn’t need to oil it. Slide the pizza dough from the peel onto the rack. After a few minutes, use tongs to lift the dough and check whether it’s browning on the bottom . Watch closely so it doesn’t burn. When it’s nicely browned, use the tongs to flip the dough over, then brush it with olive oil and cover it with toppings. Place the lid on the grill for a few minutes more until the cheese is melted.

Our Best Pizza Recipes

Pizza Margherita

Sam Sifton, Carlo Mirarchi, Brandon Hoy, Chris Parachini, Katherine Wheelock

15 minutes, plus 1 hour to heat oven

Quick Pizza Dough

Suzanne Lenzer

About 30 minutes

Green and White Pizza

Mari Uyehara, Cathy Lo, Joe Beddia, Pizzeria Beddia

2 hours 15 minutes, plus about 28 hours’ fermenting, rising and resting

Lidey Heuck

Rick Easton’s Pizza With Peppers

Mark Bittman, Rick Easton

1 hour, plus rising

Pizza Sauce

Creamed Kale Pizza

Cheeses Pizza

See all recipes

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How to Make Easy Pizza

Last Updated: December 24, 2021 Tested

This article was co-authored by wikiHow Staff . Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. The wikiHow Culinary Team also followed the article's instructions and verified that they work. This article has been viewed 291,961 times. Learn more...

Pizza is one of the most splendid meals in the world — pizza that is easy to make might be one of the most exciting things that has ever happened. All you need are fresh ingredients, some tasty toppings, a little creativity and maybe a little help for children. It's pretty hard to beat these delicious recipes.

Making Easy Traditional Pizza

• Some cooks like using cornmeal on the bottom of a baking sheet or pizza stone. Cornmeal helps the cooked pizza slide off the baking sheet or pizza stone easier. Plus, the cooked cornmeal adds a nice crunch to the dough.
• If you are in a rush and don't have time to go out and buy a pre-made sauce or make your own, you can always use ingredients lying around the house. For instance, spread your pizza with simple tomato sauce. If you are in a real rush, you could even use ketchup.
• Bell peppers
• To speed up the process, buy pre-shredded cheese to help speed up the process. Shredded cheese, rather than thick slices of cheese, will melt more quickly, ensuring that you are eating your delicious pizza as soon as possible.
• Keep an eye on your pizza so that it doesn't burn. In particular, burnt cheese can ruin a pizza. A slightly burnt crust, however, can be a tasty mistake.

Making Super-Easy "Pizza"

• English muffins
• A piece of toast
• Chicken breast, artichoke hearts, tomatoes, and black olives
• Caramelized onions, sausage, and fennel
• Walnuts, prosciutto, and blue cheese
• If you're using a strong cheese like Gorgonzola or a crumbly cheese like feta, plan on adding a little bit less to your pizza. Too much of these cheese can overwhelm the pizza.
• If you're not using pizza dough and you're really crunched for time, you can even cook your pizza in the microwave. Microwaves are excellent at getting the cheese and toppings piping hot, but be prepared for a soft, squishy crust, rather than a baked, crunchy crust. Plan on cooking for 2 minutes to start and then checking in every 30 seconds thereafter.

Trying Different Kinds of Pizza

Community Q&A

• Get your kids to help knead the dough and help put on their favorite toppings; it's a fun way to get them involved. Thanks Helpful 1 Not Helpful 0
• Make sure the water used to dissolve the yeast is not too hot! Running it over your wrist, the way people sometimes do with a baby's bottle, is one way to gauge whether it's too hot. Thanks Helpful 1 Not Helpful 0

Things You'll Need

• 1 cup of warm water
• 1 package (.25 oz.) dry yeast
• 1 tsp. salt
• 2 tbsp. olive oil
• 2 1/2 c. of all-purpose or bread flour
• 1 tsp. granulated sugar
• Pizza, pesto, or Alfredo sauce
• Cheese (mozzarella or any other kind)
• Meat selection
• Vegetable selection
• Baking sheet
• Cooking spray

You Might Also Like

• ↑ http://www.bettycrocker.com/recipes/extra-easy-pizza/689039a4-8c43-4a9e-9d48-27b1b0dda2c3
• ↑ http://au.lifestyle.yahoo.com/mens-health/nutrition/cooking/article/-/6975517/how-to-make-traditional-italian-pizza/
• ↑ http://allrecipes.com/recipe/quick-and-easy-pizza-crust/

About This Article

To make a quick, easy pizza, preheat your oven to 450 degrees and unroll a pre-made pizza dough onto a greased baking sheet. Spread on pizza sauce with a knife or spatula, sprinkle on some mozzarella cheese, and add whatever toppings you want, like pepperoni, olives, mushroom, or sausage. Bake your pizza for 15-20 minutes, or until the crust is golden brown and the cheese is melted. Let it cool for a couple minutes and enjoy! If you want to learn how to cook pizza with a premade crust, keep reading the article! Did this summary help you? Yes No

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An Essay on My Favorite Food Pizza [PDF]

Yummy! Is not it? Today I’ll show you the example of an essay on Pizza.

Pizza is an Italian dish with a round in shape made with a base of wheat dough on which, the toppings of tomato, onion, capsicum, corn, cheese, and chicken is put with contents of spices then baked in the oven at high-temperature and lastly served with chili flakes and oregano or seasonings.

It has a soft crust after it is baked with cheese and has mouth-watering taste savoring your tongue with spongy and different toppings on it. Pizzas are the best to have for lunch or dinner. It is easily available at affordable rates in many of the restaurants and cafes too. 

The Italian dish, Pizza became my favorite when for the first time I had a margarita cheese pizza with extra cheese on it. It was a medium-sized pizza with servings for six people each or three people if they ate in pairs. The Pizza was hot and spongy to touch.

Its top layer was swollen and round shaped. I sprinkled chili flakes and oregano for great taste, and after this when I took a slice of pizza, the cheese was melting and gave yummy taste my tongue. With packed Pizza, inside it also had sachets of tomato sauce that I also tried on another slice of Pizza that I took. 

Pizza is an easy dish to make at homes too. I had seen many videos on YouTube telling different ways to make Pizza, in which they had toppings of vegetables and corn too. People who are not having oven for baking, use a pressure cooker or a pan for baking their Pizza using various seasonings.

It could be easily ordered in any size like large for a group of friends or family, medium-sized for a small group and small-sized for an individual. They are made either in fresh pan or hand-tossed, whichever way we want we can have it.

There are up to more than 15 varieties of Pizza’s made to serve. There are three variations of Pizza that are Stromboli, panzerotti, and calzone.

Dominos and Pizza hut are the two main largest selling pizza restaurants with multiple varieties for vegetarians and non-vegetarians too. They are available in pizza mania with four slices. Side beverages are also available that could be ordered with pizza-like garlic bread, cold drinks or chocolate brownie.

Portions of pasta are also available in both the restaurants. However, they both have variations in price range’s as in Dominos you could get Pizza at reasonable rates but Pizza Hut might be a little bit costly for you to have your favorite Pizza or try new ones.

In today’s time being in every city, we have both these restaurants in every city or every area. With the commencement of these restaurants, they were not having online orderings before but with the advancement of technology they had made available online orderings and delivery services at your doorstep in just 30 minutes. 

Not only these both restaurants but also various other restaurants are also opened servings different varieties of Pizza at affordable rates or sometimes high rates too.

Since Pizza is one of my favorite dishes that I love to eat so I must also keep in mind the contents and other fats present in it to prevent myself from harming my body as it could also lead to negative health effects causing digestive tract cancer or cardiovascular problems.

However, lycopene content is present in Pizza that provides a shield or protection from both these critical issues. 

Pizzas are made with mouth-savoring taste and soft crush but could cause harm to your health if consumed excessively. Eating Pizza every day could damage your internal organs’ liver or could cause you digestive problems like stomach pain too.

It could create serious health problems and easily to children it could deteriorate their health, and to women, it could cause pregnancy issues creating too many hectic problems regarding their health status.

Pizza contains a high quantity of calories, and so it could cause severe damage to your body. So, a person should consume a pizza once or twice a month, only to remain healthy. It would save him or her from a high amount of fat and salt ingredient present in it. 

Now I would Like to Hear from You

There you have it: essay on pizza.

Now here are my few questions:

How was the essay on pizza?

Did you find this helpful?

Or maybe you want to share your thoughts.

Either way, let me know by leaving a quick comment below.

I am pretty sure that now you are hungry to eat a pizza right? So what now! Just order a Pizza! AND if you liked this essay please mention in the comment section, also do not forget to share it on your favourite social handles.

Oh, by the way, do you need help writing a descriptive essay on pizza? You have a great opportunity to get custom essays written by academic experts.

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How to Make Pizza at Home

An easy homemade pizza recipe from our test kitchen with tips to make it your own.

We've been independently researching and testing products for over 120 years. If you buy through our links, we may earn a commission. Learn more about our review process.

Ingredients

Cornmeal for baking sheet

Flour for surface

pizza dough (thawed, if frozen)

marinara sauce

mozzarella cheese, coarsely grated

grated parmesan

Basil, for sprinkling

• Step  2 On a lightly floured surface, shape pizza dough into a 14- to 16-in oval or circle and place on prepared sheet (make sure that the dough slides easily around the sheet, if not, add a bit more cornmeal). 
• Step  3 Spread sauce on dough, leaving a ½-in boarder all the way around and sprinkle with mozzarella and then Parmesan. If using a stone, slide the pizza off the sheet onto the stone. Bake until crust is golden brown, 10 to 12 minutes. Sprinkle with basil just before serving, if desired.

Five Steps for Delicious Pizza at Home:

1. start with a solid pizza dough recipe..

To quote Ina Garten, “store-bought is fine,” but making pizza dough from scratch allows you to control the ingredients and ultimately the results. A lot of recipes call for “00” flour, but remember that “00” only refers to the fine grind of the flour, not a high protein content, which is often insinuated by pizza dough recipes. A finer grind requires less hydration than a typical all-purpose grind, which creates a less chewy dough, while a higher protein percentage provides more structure.

When we chatted with Laura Meyer, Administrator and Instructor at the International School of Pizza and one of the presenters on Breville’s “ Meet the Makers: A Virtual Pizza Tour ,” and she shared that most pizzerias use a blend of flours, which contribute to a unique texture and taste. When shopping for flour, she recommends purchasing from smaller mills that offer more variety, including curated pizza dough mixes, like this one from Central Milling .

2. Make the dough.

Pizza dough can be made by hand, in a food processor , or in a stand mixer . When making a pizza dough by hand , it’s best to start by using a wooden spoon to stir together the liquid ingredients (including proofed yeast) in a large bowl with half of the dry ingredients. From there, add the remaining dry ingredients little by little, until the dough starts to form a shaggy ball and has difficulty incorporating more dry ingredients. Once the ball is firm, transfer to a floured surface and use your hands to knead until it is smooth and springs back when touched.

To make pizza dough in a food processor , add the dry ingredients to the bowl first. Pulse a few times to stir. Then, with the motor running, use the feed tube to slowly add in the liquid ingredients until the dough forms a ball and rotates around the bowl without sticking to the sides. Process for about 30 seconds.

To make pizza dough in a stand mixer , add the liquid ingredients to the bowl first and, while the mixer is running on low, add in the dry ingredients, little by little, until the dough forms a ball and doesn't stick to the sides. Increase the speed to medium-low and allow to knead for about 5 to 6 minutes, adding in more dry ingredients as necessary. The beater or dough hook may be used.

3. Proof the dough.

Once the dough is kneaded, transfer to a large bowl and cover with plastic wrap and/or several dish towels so it can proof. As the dough proofs, it will form air bubbles, which increase the size of the dough, and develop flavor. Proofing can take place in a warm area where it will bulk up quickly, or even in the fridge over a couple of days. (If proofing in the fridge, cover loosely with plastic wrap to avoid condensation from forming.) The longer you proof dough, the more flavorful it will become; take care not to overproof because it can become sour. A general rule of thumb is to proof it until it doubles in bulk.

After the dough has proofed, divide into individual balls that can be stretched just before cooking.

4. Prepare the sauce and toppings.

Different styles of pizza use different types of sauce. Since the sauce cooks in the oven, there’s no need to cook it beforehand unless you’re looking for an extra deep tomato flavor. For a Neapolitan style, try whole canned tomatoes that you break up with your hands, or for New York style, try crushed tomatoes seasoned with dried Italian seasoning.

When adding the sauce to the dough, add less than you think you'll need and use the bottom of a ladle to even it out as much as possible. Pools of sauce slow down the cooking process and cause wet spots.

Almost anything can be used as pizza topping, but keep in mind that you want to try to balance the flavors as much as possible. If you like a lot of sauce and it’s very flavorful, stick to simple flavors that won’t compete, like cheese and simply seasoned vegetables. If you have toppings you want to show off, like a creamy burrata or a special meat like prosciutto, let those ingredients be the star by using a scant amount of sauce or other overpowering additions.

Toppings can be added to pizza raw or cooked, before or after cooking the pizza. When deciding how to use, think of the flavors you want to achieve; cooking them before will create deeper flavors, while cooking them during will create more simple ones. Pre-cooking meat, like sausage, on the other hand, will make it drier, while cooking it on the pizza will make it more tender and juicy.

5. Shape the dough.

When ready to form the pizza, Anthony Falco, International Pizza Consultant and the first instructor on Breville’s “Meet the Makers: A Virtual Pizza Series, ” recommends doing so on a wooden peel that can be used to transfer the pizza to the oven. Flour the peel generously and often to make sure the dough doesn’t stick. All purpose flour can be used, or some people like semolina or cornmeal; both are granular and don’t clump.

To shape the dough, Meyer recommends using your hands versus a rolling pin, which can deflate the dough and make it less airy. Push it down in the middle first, and then form the crust a little so it can stay intact while the rest of the dough is shaped. When done, Falco uses his fingertips to dimple the center, which he says leaves air in there and is also good for toppings.

6. Bake the pizza.

Now, for the fun part. Pizza can be baked many ways: in the oven, in a toaster oven, in a skillet and then finished under the broiler, in a sheet pan, or on a grill. To bake pizza in an oven, Meyer highly recommends a baking steel, which retains heat even better than a baking stone. She also recommends investing in two, particularly if you plan on making more than one pizza at a time. To use, position the baking steel or stone on the top rack of your oven (instead of the bottom, which is often recommended!) while your oven heats up to 500ºF or the highest temperature. If you don’t have a baking steel or stone, you may also use a sheet pan flipped upside down.

When heated, use a wooden or perforated peel to transfer the pizza to the baking steel or stone on the upper rack. Monitor it until the cheese is melted, the crust is browned and the bottom is fully cooked. The pizza may be transferred to the middle rack toward the end of cooking to finish.

• Toaster ovens are a great option to make pizza because they get very hot in a short amount of time. Many are big enough to fit a 12-inch pie and can be used with a stone. Use the highest temperature on convection mode and the bottom rack.
• Cast iron skillets are a popular way to make pizza. They can be used to start the cooking process on the stovetop for a very crispy bottom, or completely in the oven for a saucy, deep dish. When using a cast iron, apply a generous amount of oil to the bottom of the pan, and stretch your dough directly in the pan. Top with ingredients, and either heat over medium high until the crust forms and finish in a hot oven, like this method, or under a broiler, or transfer skillet with uncooked pizza to the middle rack of a preheated oven until fully cooked.
• Sheet pans may also be used to make Grandma or Sicilian style pizza. Just like when using a cast iron skillet, generously coat the bottom of the pan with oil before spreading out the dough. Bake on the bottom rack of a very hot oven until browned and crispy.
• To make pizza on a grill, heat until the temperature reaches about 700ºF. Shape the dough, brush one side with oil and cook, oil-side down, over medium-high with the lid closed until firm. Add more oil to the top, flip and then add the toppings. Reduce the heat to medium, close the lid, and cook until the cheese is melted and bottom is golden brown.

7. Cool the pizza.

Once your pizza is cooked, Falco recommends using a metal pizza peel to remove it from the oven. He also suggests transferring it to a wired rack before serving, where it can stay crisp and not soak up any possible condensation.

At Home Pizza-Making Must Haves

Epicurean Pizza Peel

This pizza peel is large enough to build a 12-inch pizza on and can be used to transfer pizza in and out of the oven. It's sturdy, yet lightweight with a reversible beveled edge to get under cooked pizza. It can also be used for cutting on and serving. 

Cuisinart 3-Piece Pizza Grilling Set

A flexible metal pizza peel makes for easy pizza retrieval; plus, this one has a folding handle for storage. The included pizza cutter and pizza stone, which can be used in the oven or on the grill, feel like a bonus. 

Baking Steel The Original Baking Steel

Baking steels get even hotter than pizza stones, which better replicate brick-oven results; their rectangular shape allows for more heating and cooking area.

Lodge Cast Iron Skillet

Cast iron skillets get hot and stay hot without the use of pizza stones or steels. Top with extra sauce for a deep dish, or as you normally would for a more personal pan take. 

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Essays on Pizza

Faq about pizza.

Steps In A Process: How To Make A Pizza

Students will construct their own pizzas (or pizza shop menus). Students will identify the steps in the process of making a pizza Students will write about how to make a pizza with complete sentences and supporting details that allow the reader to envision the pizza being made

DOWNLOAD LESSON PLANS

Steps in a process making a pizza  – w.2.3 w.2.5.

F.I.T. Family  books to read at home with parents and younger siblings

Secret Pizza Party  by Adam Rubin and Daniel Salmieri The Little Red Hen (Makes a Pizza)  by Philemon Sturges The Little Red Hen  by Jerry Pinkney Tops & Bottoms  by Janet Stevens E-I-E-I-O: How Old MacDonald Got His Farm  by Judy Sierra Secrets of the Garden  by Kathleen W. Zoehfeld Maisy Grows a Garden  by Lucy Cousins I Will Not Ever Eat a Tomato  by Lauren Child Diary of a Worm  by Doreen Cronin The Tale of Peter Rabbit  by Beatrix Potter

WEBSITE LINKS

• Smithsonian Institute’s How Does Pizza Grow?
• Sustainable Food Laboratory
• School Garden Checklist by Let’s Move!
• Harvest Calendar for Rhode Island
• The Edible Schoolyard Project
• Wholesome Wave
• What is Soil? from Soil4Kids
• Engineering is Elementary’s Designing Plant Packages
• Printable Maps from National Geographic 
• Cooking Light’s How to Make Pizza Dough
• IRA/NCTE Read Write Think

BOOKS AND ARTICLES

Pizza, Grains, Cheese and Tomatoes

Butterworth, C. (2011).  How Did that Get in my Lunchbox? The Story of Food.  Somerville, MA: Candlewick Press.

Child, L. (2000).  I Will Never Not Ever Eat a Tomato.  Somerville, MA: Candlewick Press.

De Laurentiis, Giada. (2013).  Recipes for Adventure: Naples!  New York: Grosset & Dunlap.

Eamer, C. (2012). The World in Your Lunchbox: The Wacky History and Weird Science of Everyday Foods. Toronto, Ontario: Annick Press.

Integrated Marketing Services.(2012).  Fresh Produce Guide: 300(+) Fruits, Vegetables and Herbs .  Apopka, FL: Integrated Marketing Services.

Keller, L. (2003).  Arnie, the Doughnut (Adventures of Arnie the Doughnut) . New York: Henry Holt and Co.

Pinkney, J. (2006).  The Little Red Hen.  New York: Dial Books for Young Readers.

Rubin, A. and Salmieri, D. (2013).  Secret Pizza Party!  New York: Dial Books for Young Readers.

Sturges, P. (1999).  The Little Red Hen (Makes a Pizza).  New York: Puffin Books.

Taus-Bolstad, S. (2013).   From Wheat to Bread.  Minneapolis, MN: Lerner Publishing Group, Inc.

Creasy, R. (1994).   Blue Potatoes, Orange Tomatoes.  San Francisco, CA: Sierra Club Books for Children.

Hardesty, C. (2000).  Grow Your Own Pizza: Gardening Plans and Recipes for Kids.  Golden, CO: Fulcrum Publishing.

Sierra, J. (2014).  E-I-E-I-O: How Old MacDonald Got His Farm.  Somerville, MA: Candlewick Press.

Stevens, J. (1995).   Tops & Bottoms.  New York: Houghton Mifflin Harcourt Publishing Company.

Zoehfeld, K.W., (2012).  Secrets of the Garden: Food Chains and the Food Web in Our Backyard.  New York: Alfred A. Knopf.

Bial, R. (2000).  A Handful of Dirt . New York: Walker Publishing Company, Inc.

Kudlinski, K. (2005).  What Do Roots Do?  Minnetonka, MN: Northwood Books for Young Readers.

NSTA Press. (2001).  Dig In! Hands-On Soil Investigations . Arlington, VA: National Science Teachers Association Press.

Schreiber, A. (1994).  Log Hotel . New York: Scholastic Trade.

Silver, D. (1993).  One Small Square: Backyard.  New York: W.H. Freeman and Company.

Tomecek, S. (2002).  Dirt.  Washington, D.C.: National Geographic Society.

Cronin, D. (2003).  Diary of a Worm.  New York: Joanna Cotler Books.

French, V. (2009).  Yucky Worms.  Somerville, MA: Candlewick Press.

Holmes, K. (1999).  Earthworms.  Mankato, MN: Bridgestone Books.

Kalman, B. (2004).  The Life Cycle of an Earthworm.  New York: Crabtree Publishing Company.

Llewellyn, C., Watts, B. (2000).  Earthworms . London: Franklin Watts.

Loewen, N. (2006).  Garden Wigglers: Earthworms in Your Backyard.  North Mankato, MN: Picture Window Books.

Pfeffer, W. (2004).  Wiggling Worms at Work.  New York: HarperCollins Children’s Books.

Ross, M.E., (1996).  Wormology.  Minneapolis, MN: Carolrhoda Books.

Sunlight and Water

Bang, M., Chisholm, P. (2009).  Living Sunlight: How Plants Bring the Earth to Life.  New York: The Blue Sky Press.

Strauss, R. (2007).  One Well: The Story of Water on Earth.  Tonawanda, NY: Kids Can Press Ltd.

Kingsolver, B. (2007).  Animal, Vegetable, Miracle: A Year of Food Life . New York: Harper Perennial.

Lehr, S. (1991).  The Child’s Sense of Developing Theme: Responses to Literature . New York: Teachers College Press.

Louv, R. (2008).  Last Child in the Woods: Saving Our Children from Nature-Deficit Disorder.  Chapel Hill, NC: Algonquin Books of Chapel Hill.

Obama, M. (2012).  American Grown: The Story of the White House Kitchen Garden and Gardens Across America . New York: Crown.

Pappas, C., Kiefer, B., and Levstik, L. (1999).  An Integrated Language Perspective in the Elementary School: An Action Approach, Third Edition . New York: Addison Wesley Longman, Inc.

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How to make a pizza.

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            Making the perfect pizza is like an artist making a masterpiece. It takes time and practice to make a great pizza. The more you work at it, the better your pizza will look time after time. Don't get frustrated if your pizza doesn't come out the way you want it. The part of pizza making is like a fine wine it gets better with age.              The first thing you will need to make the pizza are all the ingredients and utensils. The ingredients you will need consist of dough, pizza sauce, sugar, cheese, and pepperoni. You can also add other toppings on your pizza such as mushrooms, sausage, bacon, and peppers if you'd like to. Utensils you will need are as followed; a pizza pan about the size of the pizza you want to make, a medium size bowl, a fork, a long handle metal spoon, and a pizza cutter to cut your pizza with.              First, we can start out by making your sauce. I like to use pre-made pizza sauce to simplify the pizza making process. After I pour the can of pizza sauce into a bowl, I add a ½ cup of sugar. After that, stir up your sauce until the sugar dissolves. If you want to make your own sauce, I'm sure you can find many different recipes over the Internet. Use one that suits your tastes and needs.              Now that we have our sauce made, we need to spread our dough out on the pizza pan. If you put vegetable spray on the pan and your hands, it will help you to spread the dough on to the pan. Take your dough and roll it into a ball and place it in the center of your pizza pan. Take your hands and spread out the dough, from the middle of the pan outwards. If you start at the outside ends of the dough then your pizza will be too thick in the middle and too thin around the edges. It's a good idea to spread the dough out so it's about the same thickness all the way around the pan.              The next step you can do is optional. If you take a fork or some like a fork and poke little holes in the pizza dough, it will help keep your pizza from bubbling up.

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1. how to make a pizza casserole.

If you really in the mood for a pizza taste and a great dish. Then I have the perfect dish for you a sausage and pepperoni pizza casserole. Before you start you must make sure you have the right ingredients for the dish. ... Once you are done with this make sure that the oven is at 350 degrees Fahrenheit if not wait till the oven reaches the right temperature. ... Once done cooling you are ready to enjoy the great taste of this wonderful pizza casserole dish. ...

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2. Propaganda In Advertising

The commercial starts off with a puppet named Andy printing out pictures of Domino's Pizza on pieces of paper and sticking them in pizza boxes instead of pizza. One of the Domino's workers finds the paper and tells Andy that they still make all of their pizza's by hand. ... Next, a man's voice comes on while a picture of a delicious looking pizza and he tells the viewer to come to Domino's because they make their pizza's by hand. ... The propaganda technique that is used in this ad is transfer because Domino's uses a cartoon figure, which is humorous, to g...

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3. Dumpster Diving

So for food he began to dig around dumpsters and this is where he explains how he had no choice to this and how he starts learning how cruel and ignorant people can be. For instants he started hanging around a pizza parlor because they would throw out pizza that people didn't pick up or if they made the wrong kind of pizza they would just throw it out. ... But when the pizza parlor employees found out that some one was digging in the trash for the old pizza they started to put a lot of chili thinking that people wont want it for being to hot. ... Well I already knew how rude people coul...

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4. Business Interview - Fusion Grill and Bar

Question: Why did you start Fusion as opposed to transforming an existing pizza chain? ... Question: How many people does Fusion currently employ? ... It only makes sense that legislators be focused on supporting the needs of the foundation of this country's economic force. Question: How do you compete with larger restaurant chains to get customers to your restaurants? ... How do you discover the special ingredients you need to keep your pizza up to par? ...

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5. Narrative About My Roommate

You can almost say he's my brother from another mother so you can imagine how much I know about him. ... This is where I realized how in love Justin was with his girlfriend. ... He then leaves. 30 minutes pass so I call him to make sure he got there and I get no answer so I call again. ... I thought to myself I can't be mad because he at least got me pizza. The label on my pizza box real "small chicken pizza" I opened the box and there was onions and bacon, with chicken. ...

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6. Advertising

But if Nike gets someone who is arrested the next day for drug abuse for example, it doesn't make Nikes image seem respectable. ... Using someone like Elvis for a pizza brand would not be the most effective advertising. Elvis made music professionally, not pizzas. ... If the pizza product slogan was "Elvis, the king of pizza's", then this might work. ... The advertisement requires someone who is in touch with how women think, act, and most importantly go through during her period. ...

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8. process essay: how to make lasagna.

Becoming a new housewife can be quite a challenge. There is so much expected of a wife in so many different cultures. One thing that is set in all cultures and expected of the woman, will be cooking. When you get married, one of the biggest expectations is to know how to cook. In a Hispanic culture,...

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9. The Parody

When he tries to act like a powerful mastermind, he merely makes a fool of himself. ... Pizza the Hut is even more unsightly. Pizza sauce and cheese drip from his stomach-churning body. ... Lord Helmet turns to the next group and asks, "How about you?" ... Now let's see how you handle it." ...

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A History of Pizza

The world’s most popular fast food has ancient roots, but it was a royal seal of approval in 1889 that set pizza on the path to global domination.

Pizza is the world’s favourite fast food. We eat it everywhere – at home, in restaurants, on street corners. Some three billion pizzas are sold each year in the United States alone, an average of 46 slices per person. But the story of how the humble pizza came to enjoy such global dominance reveals much about the history of migration, economics and technological change.

People have been eating pizza, in one form or another, for centuries. As far back as antiquity, pieces of flatbread, topped with savouries, served as a simple and tasty meal for those who could not afford plates, or who were on the go. These early pizzas appear in Virgil’s Aeneid . Shortly after arriving in Latium, Aeneas and his crew sat down beneath a tree and laid out ‘thin wheaten cakes as platters for their meal’. They then scattered them with mushrooms and herbs they had found in the woods and guzzled them down, crust and all, prompting Aeneas’ son Ascanius to exclaim: “Look! We’ve even eaten our plates!”

Pizza for breakfast

But it was in late 18th-century Naples that the pizza as we now know it came into being. Under the Bourbon kings, Naples had become one of the largest cities in Europe – and it was growing fast. Fuelled by overseas trade and a steady influx of peasants from the countryside, its population ballooned from 200,000 in 1700 to 399,000 in 1748. As the urban economy struggled to keep pace, an ever greater number of the city’s inhabitants fell into poverty. The most abject of these were known as lazzaroni , because their ragged appearance resembled that of Lazarus. Numbering around 50,000 they scraped by on the pittance they earned as porters, messengers or casual labourers. Always rushing about in search of work, they needed food that was cheap and easy to eat. Pizzas met this need. Sold not in shops, but by street vendors carrying huge boxes under their arms, they would be cut to meet the customer’s budget or appetite. As Alexandre Dumas noted in Le Corricolo (1843), a two liard slice would make a good breakfast, while two sous would buy a pizza large enough for a whole family. None of them were terribly complicated. Though similar in some respects to Virgil’s flatbreads, they were now defined by inexpensive, easy-to-find ingredients with plenty of flavour. The simplest were topped with nothing more than garlic, lard and salt. But others included caciocavallo (a cheese made from horse’s milk), cecenielli (whitebait) or basil. Some even had tomatoes on top. Only recently introduced from the Americas, these were still a curiosity, looked down upon by contemporary gourmets. But it was their unpopularity – and hence their low price – that made them attractive.

For a long time, pizzas were scorned by food writers. Associated with the crushing poverty of the lazzaroni , they were frequently denigrated as ‘disgusting’, especially by foreign visitors. In 1831, Samuel Morse – inventor of the telegraph – described pizza as a ‘species of the most nauseating cake … covered over with slices of pomodoro or tomatoes, and sprinkled with little fish and black pepper and I know not what other ingredients, it altogether looks like a piece of bread that has been taken reeking out of the sewer’.

When the first cookbooks appeared in the late 19th century, they pointedly ignored pizza. Even those dedicated to Neapolitan cuisine disdained to mention it – despite the fact that the gradual improvement in the lazzaroni ’s status had prompted the appearance of the first pizza restaurants.

Royal approval

All that changed after Italian unification. While on a visit to Naples in 1889, King Umberto I and Queen Margherita grew tired of the complicated French dishes they were served for breakfast, lunch and dinner. Hastily summoned to prepare some local specialities for the queen, the pizzaiolo Raffaele Esposito cooked three sorts of pizza: one with lard, caciocavallo and basil; another with cecenielli ; and a third with tomatoes, mozzarella and basil. The queen was delighted. Her favourite – the last of the three – was christened pizza margherita in her honour.

This signalled an important shift. Margherita’s seal of approval not only elevated the pizza from being a food fit only for lazzaroni to being something a royal family could enjoy, but also transformed pizza from a local into a truly national dish. It introduced the notion that pizza was a genuinely Italian food – akin to pasta and polenta.

Nevertheless, pizza was slow to move out of Naples. The initial spur was provided by migration. From the 1930s onwards, a growing number of Neapolitans moved northwards in search of work, taking their cuisine with them. This trend was accelerated by war. When Allied soldiers invaded Italy in 1943-4, they were so taken with the pizza they encountered in Campania that they asked for it wherever else they went. But it was tourism – facilitated by the declining cost of travel in the postwar period – that really consolidated pizza’s position as a truly Italian dish. As tourists became increasingly curious about Italian food, restaurants throughout the peninsula started offering more regional specialities – including pizza. The quality was, at first, variable – not every restaurant had a pizza oven. Nevertheless, pizza quickly spread throughout Italy. As it did so, new ingredients were introduced in response to local tastes and the higher prices that customers were now willing to pay.

Pizza goes west

But it was in America that pizza found its second home. By the end of the 19th century, Italian emigrants had already reached the East Coast; and in 1905, the first pizzeria – Lombardi’s – was opened in New York City. Soon, pizza became an American institution. Spreading across the country in step with the growing pace of urbanisation, it was quickly taken up by enterprising restaurateurs (who were often not from an Italian background) and adapted to reflect local tastes, identities and needs. Shortly after the US entered the Second World War, a Texan named Ike Sewell attempted to attract new customers to his newly opened Chicago pizzeria by offering a much ‘heartier’ version of the dish, complete with a deeper, thicker crust and richer, more abundant toppings – usually with cheese at the bottom and a mountain of chunky tomato sauce heaped on top of it. At about the same time, the Rocky Mountain Pie was developed in Colorado. Although not as deep as its Chicago relative, it had a much wider crust, which was meant to be eaten with honey as a desert. In time, these were even joined by a Hawaiian version, topped with ham and pineapple – much to the bewilderment of Neapolitans.

From the 1950s onwards, the rapid pace of economic and technological change in the US transformed the pizza even more radically. Two changes are worthy of note. The first was the ‘domestication’ of pizza. As disposable incomes grew, fridges and freezers became increasingly common and demand for ‘convenience’ foods grew – prompting the development of the frozen pizza. Designed to be taken home and cooked at will, this required changes to be made to the recipe. Instead of being scattered with generous slices of tomato, the base was now smothered with a smooth tomato paste, which served to prevent the dough from drying out during oven cooking; and new cheeses had to be developed to withstand freezing. The second change was the ‘commercialisation’ of pizza. With the growing availability of cars and motorcycles, it became possible to deliver freshly cooked food to customers’ doors – and pizza was among the first dishes to be served up. In 1960, Tom and James Monaghan founded ‘Dominik’s’ in Michigan and, after winning a reputation for speedy delivery, took their company – which they renamed ‘Domino’s’ – nationwide. They and their competitors expanded abroad, so that now there is scarcely a city in the world where they cannot be found.

Paradoxically, the effect of these changes was to make pizza both more standardised and more susceptible to variation. While the form – a dough base, topped with thin layers of tomato and cheese – became more firmly entrenched, the need to appeal to customers’ desire for novelty led to ever more elaborate varieties being offered, so that now Pizza Hut in Poland sells a spicy ‘Indian’ version and Domino’s in Japan has developed an ‘Elvis’ pizza, with just about everything on it.

Today’s pizzas are far removed from those of the lazzaroni ; and many pizza purists – especially in Naples – balk at some of the more outlandish toppings that are now on offer. But pizza is still recognisable as pizza and centuries of social, economic and technological change are baked into every slice.

A recipe for pizza marinara

Alexander Lee is a fellow in the Centre for the Study of the Renaissance at the University of Warwick. His latest book, Humanism and Empire: The Imperial Ideal in Fourteenth-Century Italy is published by OUP. 

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Short essay on pizza 13 models

Last updated Saturday , 16-03-2024 on 10:33 am

Short essay on pizza ,  Pizzas are foods that did not exist in the Middle East before and came to us from the West, but are now famous and a lot of people loved  it. We will talk about pizza and its most important and famous restaurants in the world.All this information will be here in  Short essay on pizza.

Short essay on pizza

Pizza is a worldwide favorite. The reason for pizza spread is that you can add anything to it and eat it anytime of the day and anywhere.

The pizza originated in Italy and it is one of the favorite foods for adults and children.

It was originally dough with topping of any ingredients as meat or vegetables that baked in the oven. Pizza developed to become more organized as Italians added sauce, cheese mozzarella and many other types of cheese. Such new way moved from Italy to other countries by Italian immigrants.

Pizza arrived the Middle East and spread very quickly and become favorite.

I’m not fond of pizza, I have pizza only once a month and when there are no options, this time I had dinner at the Pizza restaurant. The menu contained exciting varieties in terms of appetizers, pizza and pasta with a detail of the ingredients of each dish.

The appetizers were a chicken soup with delicious cream.

The second dish was a mushroom dish with pashamel sauce (cream sauce) and the onion was excellent and the mushroom was fresh.

The third dish was garlic bread.

Then we ordered three types of pizza, medium size divided into four pieces.

The pizza dough was light and soft and its ingredients were excellent in terms of quantity and taste.

The first was “Polo Kun Fungi” pizza. It  was made of chicken, pashamel sauce and mushroom.

The second was sausage pizza. It was made of sausage, mushroom sauce and mozzarella.

It was very good but the first one was better.

The third was romana diavolo pizza, which of the same dough but they extend the dough until it becomes bigger and thinner. It was made of  beef, pepperoni, cold pepper and tomato sauce.

Personally, I do not like meat in the pizza nor the pepperoni, so I did not like this pizza and it was very ordinary.

The bill was fairly high but the quality of the pizza differed from other well known restaurants.

After the interesting experience with this restaurant. I decided to have a weekly visit to a different pizza restaurant to try different pizza types and explore the best restaurant.

Indeed, pizza can be eaten anytime, anywhere hot or cold.

I became a pizza expert in a short time.

Pizza essay

Pizza is the best meal that my brothers and I like, even though we are different in our love of the flavors that it presented with.

I love it so much with chicken and to put a lot of cheese on it, I like the layer of dough to be thin and not leave it too much in the oven until it becomes solid, but I like it medium maturity.

Unlike my brother, he likes to eat it with shrimp pieces and does not like to add many ingredients to it. He does not pay much attention to the details, such as the degree of cocking or thickness. Which makes me feel that I beat him in the art of taste. I also love making it with my mom in case we want to eat it homemade. I love preparing the dough and adding a touch of olive oil and sauce.

I really like putting ingredients on it and layering it wherever I like it to be. That makes me want to eat it more. It is wonderful to have an international meal that many people around the world agree on.

Paragraph about pizza

Pizza with imaginative taste for children and adults. There are many people, especially children, whose favorite meal is pizza. I myself can not do without eating it. I really like adding a lot of ketchup to it and eating it hot. I like to have a soft drink with it. I really like chicken pizza, shrimp pizza and beef pizza.

Now I remember my mother asking me and my older sister what you would like to eat for food, and at the same time we were saying pizza. This was very nice.

Essay on pizza

Pizza is famous all over the world, so it has become in every home and has millions of restaurants and flavors, and it is the only food that adults and children love. But why did pizza become so famous and conquered the world so quickly. There are various reasons why food is universal and irresistible, one of the most important of these reasons is the ease of preparation, pizza is prepared simply and everyone can prepare it, even children. Second, the low cost of preparation, as pizza consists of dough, some vegetables, and small pieces of meat or leftovers. Third, the speed of preparation makes the food distinct from others, as pizza is prepared in just a few minutes. Fourth, people look for looks and the pizza is great. Fifthly, the good taste and this is available in pizza.

Essay about pizza

My name is Michael, my dad works in a pizza shop. I love pizza because of my family’s love for it. I’ve been going with him to work since the age of five. He taught me how to make pizza. My dad and I are always trying to improve our products, by adding new flavours.

Do you know why people like to eat pizza? Because it is quick to prepare and this is what matters most to young people these days. We are in the age of speed and everyone is in a hurry and cannot be patient. Even in food types, no one likes food that takes a long time to make.

Pizza paragraph

I really like to eat hot pizza. It is best if it is very fresh. I like to add a lot of ketchup to it. I have many experiences in restaurants that serve pizza as a main meal.

I like to go to restaurants that offer ingredients in addition to pizza, such as cheese, or chicken nuggets, of course, the higher the quality of the ingredients, the more amazing the taste.

Seeing pizza always makes me happy. And when I eat it I always smile and enjoy and I can’t stop eating it. I really like to have a soft drink with it.

Paragraph on Pizza

My name is(put your name here). I live in the city of ( put a city here ). My family consists of (put the number of your family members here) people. I study in class (Put the class you are studying in here).

I really like to eat takeaway pizza. Me and all my family members eat pizza every Sunday and watch a recent movie. We like to gather a lot and have soft drinks with pizza. I love eating chicken pizza, and I love adding a lot of ketchup to it. This is my favorite pizza. I like it fresh and hot.

Essay on Pizza in English

There is no doubt that the pizza meal is loved by many, although it may be unhealthy in many cases. Consumption of pizza is large in America and many other countries.

It is rumored in various countries of the world that pizza is one of the foods that cause obesity, and this may be true if it is prepared in unhealthy ways and a lot of ingredients saturated with fat.

We can know the ingredients in the pizza through the following points:

High protein.

Saturated fat.

The calcium.

It is recommended to prepare pizza at home and to be saturated with vegetables and low in cheese and fatty elements, so that it becomes a healthy meal and gives healthy calories for young and old.

It can be included in a healthy diet, and Italian experts recommend eating it once a week to prevent cancer, because it contains tomatoes.

Pizza Introduction Essay

Pizza is one of the most consumed dishes in the world. Who excels in presenting it with distinct flavors and taste were Italians people.

Despite that, pizza does not belong to Italian sources, and the name of the first person who invented it in the world is not known, but it dates back to many centuries ago and was made in different civilizations. But the final preparation was excellent and good by Italian hands. The word pizza in the Italian language means pie.

There are sources that say that pizza dates back to the era of the Egyptian pharaohs, and this is really amazing. But the real progress in the pizza industry, both in terms of ingredients and degree of maturity, was in the sixteenth century. In Italy.

The sure thing about eating pizza is that it has won the admiration of everyone in different centuries, whether ancient or modern times. And it continues to develop, to become the love of young people in particular and adults as well.

Pizza essay example

Pizza is my first love in food. Of course, I’m too young to choose a grainy variety and say it’s the best thing for me in all foods because I haven’t eaten many foods yet. But I can say that I am really fond of eating pizza and the consistency and harmony of it.

I love eating pizza with soft drinks, especially fresh pizza covered with lots of cheese, olives, chicken pieces, and a little ketchup. That’s how I like eating it and watching TV during it.

Short essay about pizza

Pizza is one of the delicious foods that young and old love, and when prepared correctly, it is healthy and useful, and contains all the nutrients that the body needs.

The mother can benefit from her children’s love for pizza and introduce healthy and useful ingredients such as introducing proteins, vegetables, starches, etc., as it becomes a useful and healthy meal, and benefits from the love of her children for this meal.

It can be said that pizza is one of the most requested meals in all the world, and children love it very much, and they never refuse it like the rest of the food.

It is wonderful that pizza has a variety of foods and recipes, so it can be prepared with more than one type of meat, such as chicken or pieces of beef, many other varieties, including seafood as well, which gives the mother a great opportunity for diversity and change, and the introduction of many useful and healthy nutrients.

About Pizza in English

Pizza is one of the meals that children and adults love, and it cannot be resisted, especially when it is fresh and contains ingredients that are loved by the person.

Seeing it fumes and oil shining on the face with cheese, tomatoes and chicken pieces makes a person want to eat them immediately. So it is great to eat it from time to time and make it like a weekly meal.

For those who want to eat it continuously, doctors advise using healthy ingredients so as not to cause weight gain. Many healthy food recipes can be found that help preserve energy and give full nutrients without obesity and high calorie intake. Therefore, it is wonderful in all cases, whether it is healthy or what we eat from restaurants.

Essay on why pizza is the best food

Pizza has been around for many years, yet it has remained a favorite and loved by everyone, whether young or old. If you want to please someone, bring him a pizza, you will find a smile drawn on his face instantly, as it has a magical effect on the eyes, nose and heart.

Pizza contains all the nutrients necessary for the body, and when prepared in a healthy way, it is an integrated meal and helps the body get the nutrients it needs.

The healthy pizza recipe is the most popular among mothers. Everyone wants to provide healthy, useful and lovable food for children, so take the healthy pizza recipe that is the most popular among the recipes.

Therefore, pizza is the best food, whether for adults or children.

In this way, we have given a short essay on pizza in English ,and you can read more through the following link:

• English essay

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Simple Steps To Making Restaurant Quality Pizza At Home

Posted: March 10, 2024 | Last updated: March 10, 2024

Achieve pizza perfection

The best flour to use

Making dough

Allow the dough to rise

Leaving enough time for the dough to rise will give it a better structure and improve the flavor. Recipes will vary, but as a rough guide, allow four hours for it to rise, covered with a damp cloth or oiled plastic wrap. You can also leave it for 24 hours in the refrigerator for a slow rise which will add even more flavor. Follow our recipe for perfect pizza dough. It calls for fresh yeast but just halve the quantity if using active dry yeast.

Get the recipe for pizza dough here

Rolling out the dough

Sauce: fresh tomatoes

A fresh tomato sauce for pizza needs a specific type of cooking tomato, namely San Marzano. They have thick skins and flesh, and contain much less water than salad tomatoes. Plus they're sweet and low in acidity, with few seeds. Skin the tomatoes before roughly chopping and cooking with a little garlic and seasoning until thickened.

Sauce: tinned tomatoes

There's nothing wrong at all with using tinned tomatoes for the sauce. However, buy Italian plum tomatoes, preferably San Marzano. Although they will cost a little more, cheaper brands tend to be too watery and not as sweet. Take the tomatoes out of their juice and mash them with your hands or a potato masher to keep the texture, and add a little sea salt and black pepper. A simple yet tasty sauce.

Sauce: passata

For a speedy, easy sauce, try using passata – tomato sauce which has been strained of its skin and seeds. Good Italian brands will be thicker and sweeter so buy the best quality you can. Add a little sea salt and perhaps a pinch of dried oregano, depending on your recipe. Ladle a little into the center of the dough, then use the base of the ladle to spread it evenly and thinly all over the surface.

Love this? Follow our Pinterest page for more food inspiration

Cheese: block mozzarella

Cheese: buffalo mozzarella

For an authentic Italian pizza, buffalo mozzarella is the cheese of choice. And when making a classic margherita, Parmesan is also used, to add a salty, more savory flavor to the relatively neutral mozzarella. Other good melting cheeses are provolone, fontina and Cheddar, which can be combined with buffalo mozzarella. Ensure to drain fresh mozzarella well before using it on pizza.

Get the recipe for classic margherita pizza here

How to achieve the crispy base

Getting pizza into a hot oven

Invest in a pizza cutter

Make your own chili oil

A drizzle of chili oil really peps up a pizza. It's very easy to make and is so versatile. It also adds punch to a simple pasta dish, livens up a stir-fry and gives extra zing to a cheese toastie.

Get the recipe for chili oil here

Roman pizza

Translated as 'trouser leg', calzone was invented in Naples as an easy on-the-go food. It's basically a pizza which is folded in half before baking, often stuffed with mozzarella, salami and ricotta. Our recipe is for mini calzones, which make a great party snack, stuffed with Parmesan and vegetables. The quantity would make two to three larger-sized calzones.

Get the recipe for calzone here

Pizza bianca

This is white, as opposed to red, pizza, with no tomato sauce. It's a wonderfully cheesy option – the base is usually covered in ricotta, mozzarella and Parmesan. Crème fraîche can be used in place of the ricotta, and it could also topped with ham or salami, green olives, artichoke hearts or anchovies.

Yeast-free instant pizza

With a simple dough made with flour, yogurt, water and baking powder, there's no resting or rising involved in this pizza, and it's topped with melting mozzarella, zucchini, artichokes and mushrooms. Start cooking it in an ovenproof frying pan before finishing off in the oven. This ensures the base is crisp.

Get the recipe for yeast-free instant pizza here

Speedy shortcut pizza

By using fast-acting, easy-blend dried yeast, you can rustle up this pizza in under an hour, with only a 10-minute rise. It will be even quicker if you use a stand mixer with a hook attachment to knead the dough. The topping calls for passata, mozzarella and garlic, but experiment with adding whatever ingredients you fancy, like pepperoni, sliced black olives and grated Parmesan.

Get the recipe for speedy shortcut pizza here

Popular in North Africa and Turkey, these spicy lamb pizzas called pide are often sold as street food. The dough is similar to pizza dough, although it contains oil so the base can be rolled very thinly. The ground lamb is flavored with chili, tomato, garlic and dried mint, which is much more intense than fresh. Traditionally, there's no cheese but it's tasty with some feta crumbled over.

Get the recipe for pide here

In northern Spain, these pizzas are known as coca. Rectangular in shape, they are topped with tomato, a local creamy blue cheese, garlic, smoked paprika and a local sausage similar to salami or chorizo. It's a very good combination for any pizza.

Get the recipe for coca here

Vegan pizza

Pizza is pretty tough on vegans, without that lovely bubbling cheese. But this recipe uses vegan mozzarella, which is not a bad substitute, plus shredded shallots, Brussels sprouts and slices of roasted lemon which have a very intense citrus flavor.

Get the recipe for vegan pizza here

Gluten-free pizza

Although you won't achieve the same light, crisp and airy result with a gluten-free base, it still works pretty well. Ready-made gluten-free bases are widely available in stores now – some made with gluten-free flour, some based on puréed cauliflower. Or try our recipe for gluten-free focaccia dough, either using gluten-free strong flour, or the flour blend as directed in the recipe. Simply add your favorite toppings.

Get the recipe for gluten-free focaccia here

Margherita naan pizza

Homemade Indian naan makes a great pizza base. The dough traditionally uses ghee (clarified butter) but substitute with olive oil if you prefer. Our recipe also includes milk and yogurt for a soft bread, filled with pockets of air. Topped with a little chili, mozzarella and tomatoes, this Italian-Indian hybrid is definitely worth a try.

Get the recipe for margherita naan pizza here

Try a new topping: mushroom and truffle

Sliced chestnut mushrooms are cooked with lots of garlic to release their juices, which are thickened with flour to make a rich liquor. Add in some mozzarella, Parmesan and fresh basil for a wonderful hit of tasty, savory flavors. Truffle oil is drizzled on the pizza once cooked – it's very strong, so use it sparingly.

Get the recipe for mushroom and truffle pizza here

Try a new topping: double pepperoni and spicy honey

Honey infused with fresh chilies may become an addiction! It needs at least 12 hours to infuse, but will keep for up to three weeks to drizzle over roasted veg, use in salad dressings, whatever you like. But when combined with two different types of pepperoni, mozzarella, fresh chilies and olive oil, it's a seriously good pizza topping.

Get the recipe for double pepperoni and spiced honey pizza here

Four cheese pizza

Sourdough pizza

We're not going to suggest you begin to perfect the art of sourdough bread-making just for a pizza, but if you're a sourdough convert, the dough makes a very flavorsome base. Just add your favorite toppings and follow our-step-by-step guide to making sourdough.

Get the recipe for sourdough bread here

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“Yale University loved her Papa John’s Pizza college application essay.”  Carolina Williams’ supplemental essay for Yale has gone viral thanks to headlines like this one.

Now let’s get some perspective on the situation , understand what really matters about this application essay, analyze how it can help you come up with compelling angles in your own narratives , and map out how this essay connects to other Yale supplemental essay topics .

BUSTING THE MYTH OF THE PIZZA ESSAY GETTING A STUDENT INTO YALE

Let’s face an essential fact.

Saying that an essay on pizza got Carolina into Yale is a bit of an exaggeration.

Take a look at the handwritten letter from Yale:

“I absolutely loved reading your application. Your essay on reading 100 books in a year was so passionate, fun, and likable , and, as a fellow lover of pizza, I laughed out loud (then ordered pizza) after reading your application.”

Her regional admissions officer wrote to say:

“I am so glad that I had the opportunity to read your application. As someone who kept trying to read books for fun on top of thousands of applications this winter, I really loved reading your essay on reading 100 books in a year and I laughed so hard on your pizza essay. I kept thinking that you are the kind of person that I would love to be best friends with. I want you to know that every part of your application stood out in our process and we are thrilled to be able to offer you a spot at Yale.”

Hmmmm. . . .

Interesting, isn’t it?

The first essay both admissions officers commented on was the one on reading, but. . . .

The media  is  only picking up and promoting the pizza essay .

Stories about essays on books just aren’t very likely to go viral.

That’s sad but true.

However, what’s also true is that the Yale team felt that every single part of her application stood out.

Trust me, no admissions officer or committee is going to say, “Wow. . .this one essay on pizza is so clever. . .it made me laugh so hard. . .we have to let her in.”

WHAT’S SO IMPORTANT ABOUT THIS PIZZA ESSAY?

On the surface, it might seem that Carolina’s pizza essay is just some sort of gimmicky hook, but it’s not.

Let’s consider her perspective:

“When I read the prompt, `Write about what do you love to do,’  ordering pizza was literally the first thing that came to my mind . So I just ran with it. I thought that even if I wanted to change it I would just start writing and see how it went. And it flowed so well , and I loved it so much and I didn’t want to change it and I was so proud of it. It was so reflective of my personality that if they wanted me they would really know what they are getting. So I decided to submit it.”

So many students stress out about being super serious and trying to impress admissions officers by telling them what they think they want to hear .

Guess what?

That often backfires .

Carolina’s essay works so well precisely because it’s so real and relatable. It isn’t pretentious. There are no veiled brag alerts.

She’s simply describing something she loves:

“The sound of my doorbell starts off high, then the pitch mellows out, and the whole effect mimics an instrumental interpretation of rain finally finding a steady pace at which to fall. I have spent several minutes analyzing its tone because I have had many opportunities to do so, as one thing I love to do is order pizza and have it delivered to my house. When the delivery person rings my doorbell, I instantly morph into one of Pavlov’s dogs, salivating to the sound that signals the arrival of the cheesy, circular glory. It smells like celebration, as I love to rejoice a happy occasion by calling Papa John’s for my favorite food. It tastes like comfort, since having pizza delivered to my quiet home is a way for me to unwind. It looks like self-sufficiency, because when I was young, ordering pizza made me feel grown-up, and it still provides that satisfaction for my child at heart. Accepting those warm cardboard boxes is second nature to me, but I will always love ordering pizza because of the way eight slices of something so ordinary are able to evoke feelings of independence, consolation, and joy .”

Her essay is refreshingly simple and straightforward, but also humorous and serious.

REMEMBER. . . .

Admissions officers are genuinely curious about what you love to do.

That’s why Yale gives you the option of writing a 200-word supplemental essay to share “something that you love to do.”

That’s also why MIT has a similar 100-word essay: “We know you lead a busy life, full of activities, many of which are required of you. Tell us about something you do for the pleasure of it .”

One of my students who recently graduated from Yale wrote his MIT essay on glowsticking. It was awesome.

(Obviously, that’s not a video of my student.)

YALE SUPPLEMENTAL ESSAYS

As I mentioned earlier, it’s important to keep in mind that the pizza essay was one of a few additional essays that Yale requires.

Yale asks you “choose two of the following topics and respond to each in 200 words or fewer”:

1. What is a community to which you belong? Reflect on the footprint that you have left. (You may define community and footprint in any way you like.)

2. Reflect on a time in the last few years when you felt genuine excitement learning about something.

3. Write about something that you love to do.

There’s also a very short (100 words or less) “Why Yale?” essay:

Why does Yale appeal to you?

1. Who or what is a source of inspiration for you?

2. If you could live for a day as another person, past or present, who would it be? Why?

3. You are teaching a Yale course. What is it called?

4. Most Yale freshmen live in suites of four to six students. What would you contribute to the dynamic of your suite?

If you’re applying to computer science or engineering, you’re asked to write another essay: 

“Please tell us more about what has led you to an interest in this field of study, what experiences (if any) you have had in computer science or engineering, and what it is about Yale’s program in this area that appeals to you.(Please answer in 500 words or fewer).”

CLICK HERE to read my article on how to successfully apply to engineering programs .

CLICK HERE to read my article on Yale’s evaluative alumni interviews .

MY PERSPECTIVE ON SHORT SUPPLEMENTAL ESSAY TOPICS

I’m not sure if Carolina’s essay would have worked so well if it were expanded into a longer 650-word essay like the one you have to write for the Common Application .

My sense is that it packed a nice punch precisely because it was short and part of multiple short narratives .

You should think about how each of your essays –long or short– offer additional insight into who you are.

Are you coming across as one-dimensional? Is everything in your application very serious? Then, you need to consider how you can show more range .

Are you coming across as totally scattered? Will admissions officers walk away not having a clear sense of who you are? Then, you need to consider how you can tactfully and subtly tweak your narratives so there’s more unity .

WAYS TO WORK WITH DR. BERNSTEIN!

Click here to learn how to schedule a private consultation with Dr. Bernstein.

Click here to learn more about Dr. Bernstein’s ongoing private college preparation and college admissions support .

Click here to learn about the online Get Yourself Into College® program .

Blog post image used: ©Nirzar Pangarkar/unsplash.com

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Tuesday, january 4, 2011, how to make a pizza, 33 comments:.

Have got bunch of home work? Don't would like hang out on writing? Use this paper writing service essay-writing-place.com . This one always providing structured article with guarantees!

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Former Camp Pendleton Marine sentenced to 9 years in prison for firebombing Planned Parenthood

Chance brannon, 24, of san juan capistrano and an accomplice threw a molotov cocktail at the front entrance to the costa mesa clinic, scorching a wall.

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A former U.S. Marine who firebombed a Planned Parenthood clinic in Costa Mesa two years ago while he was stationed at Camp Pendleton was sentenced to nine years in federal prison on Monday.

Chance Brannon, 24, of San Juan Capistrano has been in custody since his arrest in June, a little over a year after he and an accomplice threw a Molotov cocktail at the front entrance to the clinic, scorching a wall.

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We offer subscribers exclusive access to our best journalism. Thank you for your support.

The next morning, workers at the clinic smelled gasoline and were forced to evacuate the building, according to court documents.

After the FBI released security-camera footage of the two attackers, a witness came forward identifying both Brannon and the other man, Tibet Ergul, 23, of Irvine.

Ergul had texted the witness photos of himself holding the glass bottle filled with gasoline while Brannon drove him to the clinic. The witness sent the photos to the FBI, who began investigating Brannon and Ergul.

A third man, Xavier Batten, of Florida was also arrested on suspicion of teaching Brannon and Ergul how to make the device.

In January, Batten agreed to plead guilty to possession of a destructive device. Court records show Ergul, who previously was expected to face a trial over planning and carrying out the attack, agreed to a plea deal in February.

Brannon was immediately returned to custody on Monday to begin his sentence.

Cain writes for Southern California News Group.

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