Pizza, the beloved Italian dish that has taken the world by storm. Whether you’re a classic margherita fan or a meat-lover, one thing that unites us all is the foundation of a great pizza – the base. But have you ever stopped to think, what is pizza base called? In this article, we’ll delve into the world of pizza crust, exploring its history, different types, and the secrets to achieving the perfect base.
The History of Pizza Crust
To understand what pizza base is called, we need to take a step back and explore its origins. Pizza as we know it today originated in Naples, Italy in the 18th century. However, the concept of flatbreads dates back thousands of years to ancient civilizations in the Middle East and Mediterranean.
In ancient times, people would top flatbreads with olive oil, herbs, and other ingredients to create a simple yet satisfying meal. The modern version of pizza as we know it today was popularized by Raffaele Esposito, a Neapolitan baker, who in 1889 created a pizza topped with tomato sauce, mozzarella, and basil for Queen Margherita of Savoy.
The Evolution of Pizza Crust
Over time, pizza crust has undergone many transformations. In the early 20th century, Italian immigrants brought their pizza-making skills to the United States, where it gained popularity in cities like New York and Chicago. The first pizzerias in the US, such as Lombardi’s in New York City (est. 1905), served traditional Neapolitan-style pizzas with thin, hand-kneaded crusts.
In the post-war era, American-style pizza began to take shape, with the introduction of thicker, more doughy crusts and a wider variety of toppings. The rise of chain restaurants like Pizza Hut (est. 1958) and Domino’s (est. 1960) further popularized pizza across the globe.
What is Pizza Base Called?
So, what is pizza base called? The answer is simple: it’s called the crust. However, the crust can be further divided into different components, each with its own unique characteristics.
The Components of Pizza Crust
A traditional pizza crust consists of three main components:
| Component | Description |
|---|---|
| Crust Edge | The outer rim of the crust, often crispy and golden brown |
| Crust Body | The bulk of the crust, typically soft and airy |
| Crust Bottom | The underside of the crust, often crispy and slightly charred |
The Importance of Crust Texture
The texture of the crust is crucial to the overall pizza-eating experience. A well-made crust should have a delicate balance of crunch and chew. Too crispy, and the crust becomes brittle; too soft, and it loses its texture.
Types of Pizza Crust
While the traditional Neapolitan-style crust is still widely popular, there are many variations to choose from, each with its own unique characteristics.
Neapolitan-Style Crust
Characterized by its thin, delicate texture and soft center, Neapolitan-style crust is made with type “00” flour, water, yeast, and salt. This style of crust is often hand-kneaded and cooked in a wood-fired oven, giving it a distinctive char and smoky flavor.
Roman-Style Crust
Thicker and crisper than its Neapolitan counterpart, Roman-style crust is made with a mixture of all-purpose flour, water, yeast, and olive oil. This style of crust is often topped with lighter ingredients, such as olive oil, garlic, and herbs.
Sicilian-Style Crust
Thick and square-cut, Sicilian-style crust is made with a mixture of bread flour, water, yeast, and olive oil. This style of crust is often topped with rich ingredients, such as anchovies, eggplant, and ricotta cheese.
Deep-Dish Crust
Characterized by its thick, buttery crust and deep pan, deep-dish pizza is a style of pizza that originated in Chicago. The crust is made with a mixture of all-purpose flour, water, yeast, and butter, and is often topped with a thick layer of cheese, meats, and vegetables.
The Secrets to Achieving the Perfect Crust
So, what’s the secret to achieving the perfect crust? Here are a few tips from the pros:
- Use high-quality ingredients: Invest in a good quality flour, yeast, and olive oil to ensure your crust turns out light and flavorful.
- Respect the dough: Handle the dough gently, and allow it to rest for the recommended time to ensure it develops a good gluten structure.
- Temperature control is key: Make sure your oven is at the right temperature (typically between 450°F and 550°F) to ensure a crispy crust.
The Art of Crust Shaping
Shaping the crust is an art form in itself. Here are a few tips to help you achieve the perfect shape:
The Ball-and-Stretch Method
This method involves forming the dough into a ball and then stretching it outwards to create a circular shape. This technique helps to develop the gluten in the dough, resulting in a crispy crust.
The Fold-and-Tuck Method
This method involves folding the dough inwards and then tucking it under itself to create a neat, smooth shape. This technique helps to remove any air pockets and creates a more even crust.
Conclusion
In conclusion, the humble pizza crust is more than just a foundation for toppings – it’s an art form in itself. Whether you’re a traditional Neapolitan-style fan or a deep-dish devotee, the perfect crust is essential to a great pizza-eating experience. By understanding the history, components, and types of pizza crust, you’ll be well on your way to creating the perfect pie. So, the next time you order a pizza or attempt to make one at home, remember – it’s all about the crust.
What is the difference between pizza base and crust?
The terms “pizza base” and “pizza crust” are often used interchangeably, but technically, the base refers to the entire foundation of the pizza, including the crust, sauce, and cheese. The crust, on the other hand, specifically refers to the outer layer of the base that is crispy and golden.
While some pizza makers may use the terms synonymously, knowing the difference can be important when it comes to designing and creating the perfect pie. Understanding the components of a pizza base can help you optimize the texture, flavor, and overall structure of your pizza.
What is the best type of flour for making pizza base?
The type of flour used can greatly impact the quality and texture of the pizza base. Generally, bread flour or high-protein flour is recommended for making pizza base because it contains more gluten, which helps to create a crispy crust. All-purpose flour can also be used, but it may result in a slightly softer crust.
When choosing a flour, look for one that has a high protein content (around 12-14%) and a low ash content (around 0.5-1%). This will help to create a strong, yet delicate crust that is perfect for your toppings.
How do I achieve a crispy crust on my pizza base?
Achieving a crispy crust on your pizza base requires a combination of the right ingredients, techniques, and cooking methods. First, make sure to use a high-protein flour and a slow-rising yeast to help develop the gluten in the dough. Next, shape the dough into a ball and let it rest for at least an hour to allow the gluten to relax.
When it’s time to cook the pizza, preheat your oven to its highest temperature (usually around 550°F) and cook the pizza for 10-12 minutes. You can also try cooking the crust for a few minutes before adding toppings to help it crisp up even more.
Can I use a pre-made pizza base or crust?
Yes, pre-made pizza bases or crusts can be a convenient option for those who are short on time or not experienced with making dough from scratch. However, keep in mind that these products may contain added preservatives and may not have the same flavor and texture as a homemade base.
If you do decide to use a pre-made base, make sure to follow the package instructions for thawing and cooking. You can also try adding your own toppings and flavors to give it a more homemade taste. Just be aware that the crust may not be as crispy or flavorful as one made from scratch.
How do I store leftover pizza base or crust?
If you have leftover pizza base or crust, there are several ways to store it for later use. One option is to wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. You can also freeze the base or crust for up to 2 months and thaw it when you’re ready to use it.
Another option is to par-bake the crust before storing it, which can help to extend its shelf life. Simply bake the crust for 5-7 minutes, then let it cool completely before storing it in an airtight container.
Can I use pizza base to make other types of flatbreads?
Yes, pizza base can be used to make a variety of flatbreads, including focaccia, naan, and even crackers. The dough is versatile and can be flavored and topped in a variety of ways to create different flavor profiles.
To make a different type of flatbread, simply shape the dough into the desired form and add your chosen toppings or flavors. You can also experiment with different cooking methods, such as grilling or baking, to create a crispy crust.
Can I make gluten-free pizza base?
Yes, it is possible to make gluten-free pizza base using alternative flours such as rice flour, almond flour, or coconut flour. However, keep in mind that gluten-free dough can be more delicate and prone to crumbling, so it may require some adjustments to the recipe and cooking method.
When making gluten-free pizza base, be sure to use a combination of flours that provide structure and texture, such as potato starch and tapioca flour. You may also need to add xanthan gum or guar gum to help with texture and consistency. Additionally, be prepared to cook the crust for a shorter amount of time to prevent it from becoming too crispy or burnt.