Friday, December 28, 2007

Can Pizza Be Part Of A Healthy Diet?

Author: Tracie Johanson

At any given time, approximately 65 million Americans are on a diet. As a nation we try every diet product that comes along, from diet pills to fat burner lotions to weight loss surgery. We attend Weight Watchers meetings for our weight loss support, and we seek out weight loss tips anywhere we can find them. We've tried the weight loss herbs, the Nicole Richie weight loss plan, and the fat flush diet. In other words, many Americans have tried every weight loss system on the market today.

Unfortunately, most people haven't yet written their own weight loss success story. Most people are seeking rapid weight loss through one method or another, yet almost two-thirds of our nation is still classified as overweight. About one-third of our population is clinically obese. Clearly, the average weight in the United States continues to rise just as fast as the number of crash diets advertised on television.

While it can certainly be argued that Americans don't exercise to lose weight nearly enough and rely too much on quick weight loss diets, it's also true that a healthy diet will can have a substantial impact on fat loss results.

Diet Dilemma:

Unfortunately, when most people consider weight loss nutrition they automatically think of low fat foods such as alfalfa sprouts, broccoli and nonfat cottage cheese. Just the thought of surviving on such meager fare leaves the dieter discouraged and disappointed. Unable to eat the foods they love, dieters give up all hope of achieving their spot on the ideal weight chart and revert to their old pre-diet dining habits.

That's where most diets fail. Consumers, seeking honest weight loss help, are led to believe that in order to reach their ideal body weight they absolutely must give up all the foods they love and enjoy. Not realizing that this diet information is dangerous and self-defeating, the average dieter attempts to ‘willpower' their way through day after tortuous day, denying themselves the very foods that they cherish the most. Such an approach almost never leads the consumer to a healthy weight because it's virtually impossible to deny yourself to this extreme. After the inevitable failure of this weight management technique, the dieter feels like a personal failure. Feelings of inadequacy set in, and it's easy to lose weight loss motivation altogether.

Thankfully, your weight loss story doesn't have to end here. An eminently better way to diet and lose fat is to make modifications to your menu that you can stick with for life. While it is possible to burn fat using the ‘willpower through it' method, weight loss success is much more likely when small (almost unnoticeable) changes are made.

Americans Consume Piles Of Pizza:

Pizza is a perfect example of how you can make a minor modification to your diet, without giving up the foods you adore, and still attain some healthy weight loss. "Americans spent more than $22 billion last year on pizza, according to ‘The Pizza Market' study conducted by Packaged Facts, a market research company. Helping to drive this trend is what many refer to as "consumers' growing love affair" with frozen pizza. About 7.7% of total dollars spent for pizza in 1995 was for frozen pizza, and growing sales are being spurred by the new rising crust varieties." (Source: Baking Business; 11-26-1996).

Most pizzas will do little to help your fast weight loss diet because they're typically loaded down with high-fat toppings like cheese and pepperoni. As an example, Pizza Hut claims that "If all the cows it takes to produce Pizza Hut cheese stood end to end, they would span the distance between the international space station and Earth at its point closest to the planet (333 kilometers or 207 miles)" (Source: Pizza Hut).

As a nation, our love affair with pizza has hindered our weight control efforts. Each man, woman and child in America eats an average of 46 slices (23 pounds) of pizza a year (Source: Packaged Facts, New York). A look at the Pizza Hut menu reveals that a single (100 gram) slice of Pizza Hut pan pizza (pepperoni) has 280 calories. That same slice at Domino's Pizza will cost you 310 calories. A single (153 gram) slice of Papa John's Pizza (The Meats) checks in at a whopping 430 calories, while a slice of pepperoni (111 grams) at Round Table Pizza boasts 310 calories. Finally, a (141 gram) deep-dish pepperoni slice from Little Caesars will set you back 350 calories.

Can Pizza Be Part Of A Healthy Diet?

With all those calories in pizza, and the pizza delivery truck just a phone call away, your diet and nutrition plan may be in jeopardy. But it doesn't have to be. The incredible pizza served up at your favorite pizza restaurant doesn't have to derail your weight loss plan. While the local pizza franchise won't ever be mistaken for the neighborhood quick weight loss center, and pizza probably won't ever qualify as a fat burning food, you don't have to give it up entirely in favor of the latest fad diet.

Many Americans are finding that their local pizza place is now offering healthier choices. With consumers concerned about so many carbs in pizza (due to the Atkins Diet and the South Beach Diet), and with high fat foods still a concern for many, pizza recipes are changing for the better.

Papa Murphy's deLITE Pizza May Fit Your Diet Plan:

Papa Murphy's Pizza is a fine example of a company that has listened to the customer and now offers a diet recipe on its pizza menu. Aware that many people are on a low-carb diet and weight loss program, Papa Murphy's has adjusted their pizza dough recipe accordingly. The result is their deLITE line of pizzas, where a slice of pepperoni will cost you only 160 calories. Mindful of the millions of Americans on a low carbohydrate diet, Papa Murphy's has cut back on the crust while preserving the flavor. Even the Papa Murphy's equivalent of the big sausage pizza, which they call the Meat DeLITE, has just 190 calories.

With their Cheese DeLITE pizza boasting only 140 calories per slice, and the Veggie DeLITE pizza coming in at just 150 calories per slice, we may assume that the pizza ovens at Papa Murphy's are working overtime!

So, Can Pizza Be Part Of A Healthy Diet?

While a steady diet of pizza will never be the next Weight Watcher diet, and the local pizza restaurant will never be a weight loss clinic, it is not unreasonable to claim that the Papa Murphy's deLITE line of pizzas can indeed be a valuable part of our diet and exercise program.

Traditional diets promising easy weight loss demand that the dieter forfeit their favorite foods. More often than not, such diet programs include giving up pizza. Such drastic actions are often a direct path to failure, leaving the dieter with a weight issue they cannot handle and a monumental feeling of failure.

A much better approach to any weight loss diet is making small but significant changes that the dieter can stick to for life. One such change is making a switch from regular high-fat, high-calorie pizza to the Papa Murphy's DeLITE line. Based upon a comparison to Papa John's (see above), substituting the Papa Murphy's DeLITE pizza will save you 290 calories per slice. Keeping in mind that the average American consumes 46 slices of pizza annually, the potential caloric savings is 13,340 calories per year. That's almost four pounds of fat that can be shed each and every year simply by switching to the DeLITE pizza!

Is the DeLITE pizza a guaranteed way to lose weight fast? Is the DeLITE pizza a diet food or even a low fat option? Of course not. But it will help most dieters stay on their plan, and thus gives them a higher probability of achieving their ideal weight. So while it's not a good idea to go into a pizza frenzy just yet, the DeLITE pizzas from Papa Murphy's may indeed be part of your healthy diet.

Article Source:

About the Author:
Tracie Johanson is the founder of Pick Up The Pace, a 30-minute exercise studio for women focusing on fitness, health and nutrition for maximum weight loss. Please visit for more information.

Saturday, October 27, 2007

Healthy Pizza Recipes

Author: Andrew Clark

I admit it, I am a pizzaholic. I can eat pizza every day, at every meal, and even as a snack. Well, ok, maybe I will throw in a calzone recipe every once in a while, but you get my point. Due to my love of pizza and because of the frequency with which I eat it, it is essential for my waistline that my pizza recipes are healthy and I still want them to taste good.

Here are some ways you can make healthy pizzas:

Use light or low-fat cheeses

Measure the amount of cheese you use and then use a bit less

Use turkey bacon instead of big-fat greasy pork bacon

Use ground turkey rather then ground beef

Use more vegetables and less meat

Use diced tomatoes rather then canned tomato sauces to cut sodium

Use a little whole-wheat flour rather then bread flour

Use less olive oil and don't use any in the dough

By considering these tips and maybe trying a few, you will increase the health factor of your pizzas. Making healthy pizzas will allow you to eat pizza every day, and that sounds good to me.
Article Source:

About the Author: For more recipes and ideas on making pizza at home, visit PizzathePie

Wednesday, October 24, 2007

How to make Hawaiian Pizza

How to make Hawaiian Pizza - Italian style ;-)

Saturday, October 20, 2007

How to toss the pizza with your hands

This video clearly demonstrates the technic used by the baker to create a king size pizza.

Look at the way he tosses the pizza and how he expands the substance, gently with his hands.

Monday, September 17, 2007

How to make a pizza from scratch in your home

This is a very cool video on how to make pizza for your guests, quickly and professionaly.

Sunday, September 2, 2007

Types of Pizza

In the 20th century and onward, pizza has become an international food and the toppings can be extensively varied to meet local variations in taste. These pizzas consist of the same basic design but include an exceptionally diverse choice of ingredients, such as anchovies, egg, pineapple, banana, coconut, sauerkraut, eggplant, kimchi, lamb, couscous, chicken, fish, and shellfish, meats prepared in styles such as Moroccan lamb, shawarma or chicken tikka masala, and non-traditional spices such as curry and Thai sweet chili. Pizzas can also be made without meat for vegetarians, and without cheese for vegans. Breakfast pizzas are topped with ingredients such as scrambled eggs. "Supreme" pizzas typically include a thick layer of many different toppings.

Pizza styles

Neapolitan pizza (pizza Napoletana). Authentic Neapolitan pizzas are made with local ingredients like San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius and Mozzarella di Bufala Campana, made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state (this mozzarella is protected with its own European Protected designation of origin).[1] According to the rules proposed by the Associazione vera pizza napoletana, the genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or 00), natural Neapolitan yeast or brewer's yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[2] When cooked, it should be crispy, tender and fragrant. Neapolitan pizza has gained the status of "guaranteed traditional specialty" in Italy. This admits only three official variants: Pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil (although most Neapolitan pizzerias also add basil to the marinara), Pizza Margherita, made with tomato, sliced mozzarella, basil and extra virgin olive oil, and Pizza Margherita Extra made with tomato, buffalo mozzarella from Campania in fillets, basil and extra virgin olive oil.

Lazio style:
Pizza in Lazio (Rome), as well as in many other parts of Italy is available in 2 different "flavors": 1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio". Pizza is cooked in long, rectangular baking pans and relatively thick (1-2 cm). The crust similar to that of an English muffin and mostly cooked in an electric oven. When purchased, it is usually cut with scissors or knife and priced by weight. 2) In Pizza Restaurants (Pizzerias) it is served in a dish in its traditional round shape. It features a thin crust similar to the Neapolitan style. It is mostly cooked in a wood-fired oven which gives pizza its unique flavor and texture. In Rome a "Pizza Napoletana" is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called "Pizza Romana", in Rome is called "Pizza Napoletana").

Other types of Lazio-style pizza include:

  • Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;
  • Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil;
  • Pizza Capricciosa ("Capricious Pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome raw ham is used and half a hard-boiled egg is added);
  • Pizza Quattro Stagioni ("Four Seasons Pizza"): same ingredients for the Capricciosa, but ingredients not mixed;
  • Pizza Quattro Formaggi ("Four Cheese Pizza"): tomatoes, mozzarella, stracchino, fontina, gorgonzola (sometimes ricotta can be swapped for one of the last three);

Sicilian-style pizza has its toppings baked directly into the crust. An authentic recipe uses neither cheese nor anchovies. Sicilian Pizza in the United States is typically a different variety of product made with a thick crust characterized by a rectangular shape and topped with tomato sauce and cheese (and optional toppings). Pizza Hut's Sicilian Pizza, introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust;

White pizza (pizza bianca) uses no tomato sauce, often substituting pesto or dairy products such as sour cream. Most commonly, especially on the East Coast of the United States, the toppings consist only of mozzarella and ricotta cheese drizzled with olive oil and spices like fresh basil and garlic. In Rome, the term pizza bianca refers to a type of bread topped only with olive oil. It's also a Roman style, to top the white pizza with figs, called Pizza e fichi (Pizza with figs);

Ripieno or Calzone is a pizza in the form of a half moon, sometimes filled with ricotta, salami and mozzarella; it can be either fried or oven baked.

U.S. styles and specialties

Homemade Pepperoni Pizza.
Due to the wide influence of Italian and Greek immigrants in American culture, the United States has developed quite a large number of regional forms of pizza, many bearing only a casual resemblance to the Italian original. During the latter half of the 20th century, pizza in the United States became an iconic dish of considerable popularity, and may have contributed to the decline of the British pie heritage previously common in American cuisine.

The most Americanized style of pizza is the classic pepperoni pizza. It is made with classic pizza dough and marinara sauce, topped with mozzarella cheese alone or mozzarella and cheddar cheeses. A layer of pepperoni is then applied and the pizza is then cooked. The thickness of the crust depends on what the consumer prefers; both thick and thin crust are popular. Another popular pizza style is the pizza with everything, which is topped with a smorgasbord of vegetables, mushrooms, and meats, though a customer will usually be asked if they want anchovies on it as well.

New York-style pizza is a style originally developed in New York City, where pizza is often sold in oversized, thin and flexible slices. It is traditionally hand-tossed, moderate on sauce, and moderately covered with cheese essentially amounting to a much larger version of the Neapolitan style. The slices are sometimes eaten folded in half, or even stacked, as its size and flexibility may otherwise make it unwieldy to eat by hand. This style of pizza tends to dominate the Northeastern states, and is very similar to the basic style common through the United States and known simply as pizza. Many pizza establishments in the New York metropolitan area offer two varieties of pizza: "Neapolitan", or "regular", made with a relatively thin, circular crust and served in wedge-shaped slices, and "Sicilian", or "square", made with a thicker, rectangular crust and served in large, rectangular slices.

Chicago-style deep-dish pizza.
Chicago-style pizza, or Chicago-style deep dish pizza, contains a crust which is formed up the sides of a deep-dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. Some versions (usually referred to as "stuffed") have two layers of crust with the sauce on top. Deep-dish pizza was purportedly invented and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood.

Chicago-style thin crust pizza has a thinner crust than Chicago-style deep dish, and is baked flat rather than in a deep dish pan. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style pizza, yet thick enough to be soft and doughy on the top. The crust is invariably topped with a liberal quantity of southern-Italian style tomato sauce, which is usually quite herbal or highly spiced, and typically contains no visible chunks of tomato. Next, a layer of toppings is added, and a layer of mozzarella cheese which frequently separates from the bottom crust due to the quantity of tomato sauce. Chicago-style thin crust pizzas are cut into three- or four-inch squares, also known as "party cut," as opposed to a "pie cut" into wedges. The small size of the squares makes it unnecessary to fold the slices. Chicago-style pizza is prevalent throughout the Midwestern USA. Chains that are well known for Chicago-style thin crust pizza are Home Run Inn and Old Chicago.

St. Louis-style pizza is a thin-crust style of pizza popular in and around St. Louis, Missouri. The most notable characteristic of St. Louis-style pizza is the distinctively St. Louisan Provel cheese used instead of (or rarely in addition to) the mozzarella common to Chicago-style thin crust. St. Louis-style pizza is customarily cut into squares.

California-style pizza (often termed in the United States gourmet pizza) refers to pizza with non-traditional ingredients, especially those that use a considerable amount of fresh produce. A Thai-inspired chicken pizza with peanut sauce, bean sprouts, and shaved carrots is a popular variant in California-style pizza restaurants, as are pizzas that use chicken and barbecue sauce as toppings. The style was invented by Chez Panisse restaurant in Berkeley, California, and popularized by the California Pizza Kitchen chain, along with Wolfgang Puck's various fine dining and casual restaurant chains and retail products.

Greek pizza is a variation popular in New England; its name comes from it being typical of the style of pizzerias owned by Greek immigrants. It has a thicker, chewier crust and is baked in a pan in the pizza oven, instead of directly on the bricks. Plain olive oil is a common part of the topping. Variations in other parts of the country include using feta cheese, Kalamata olives, and Greek herbs such as oregano.

Hawaiian pizza has Canadian Bacon (or sliced ham) and pineapple toppings with Mozzarella cheese. This type of pizza is especially popular in the Western United States, and is also a popular topping combination in Australia, Canada, and Sweden, but notably not in Hawaii. This type is also common within the EU, where it is known as Pizza Hawaii.

Grilled pizza, invented in Providence, Rhode Island, uses a fairly thin crust cooked on a grill; the toppings are placed on the baked side after the pizza has cooked for a bit and flipped over.

English muffin or French bread pizza and pizza bagel is a common convenience pizza made at home in an oven or toaster, usually with a simple topping of spaghetti sauce, sliced or shredded cheese, and perhaps pepperoni. French bread pizza is sometimes available commercially as a frozen meal.

New Haven-style pizza, also known as apizza, popular in southern Connecticut.

Pizza in Australia

Pizzas are very popular in Australia which has a large Italian community. The usual Italian varieties are available, but there is also the Australian or Australiana which has the usual tomato sauce base and mozzarella cheese with bacon and egg (seen as quintessentially Australian breakfast fare).

Since the 1980s Australian pizza shops and restaurants began selling gourmet pizzas, essentially pizzas with upmarket ingredients such as salmon, dill, rocket, bocconcini, tiger prawns, and even such outre toppings as kangaroo, emu and crocodile meats. Wood-fired pizzas, cooked in an impressive-looking ceramic oven heated by wood fuel, are also popular.

Frozen and ready-to-bake pizzas

Pizza is also found as a frozen food in grocery stores and supermarkets. A considerable amount of food technology ingenuity has gone into the creation of palatable frozen pizza. The main challenges include preventing the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming rigid. Modified corn starch is commonly used as a moisture barrier between the sauce and crust. Traditionally the dough is somewhat pre-baked and other ingredients are also sometimes pre-cooked. More recently, frozen pizza with completely raw ingredients have also begun to appear, as have those with a self rising crust. Many grocery stores and supermarkets also sell fresh, ready-to-bake pizzas. Recently, nearly all of the frozen pizza makers like DiGiorno's, Tony's, Red Baron, Totino's as well as the store brands have used cheaper Pepperoni and Sausage made with a combination of Pork, Beef and the recently added Mechanically Separated Chicken.

Another form of uncooked pizza is available from take and bake pizzerias. This pizza is created fresh using raw ingredients, then sold to customers who take it home and bake it in their own ovens and microwaves. Supermarkets also offer this service.
(Source: Wikipedia)