Research & Idea Development

FALLING OUT OF LOVE OF…..

PIZZA!!

Intro to this PROCESSED FOOD

Pizza in the US sometimes called pizza pie, is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually mozzarella) and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved. Originating in Neapolitan cuisine, the dish has become popular in many different parts of the world. An establishment that primarily makes and sells pizzas is called a “pizzeria”. The phrases “pizza parlor”, “pizza place”, “pizza house” and “pizza shop” are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.

The Ancient Greeks covered their bread with oils, herbs and cheese. The Romans developed placenta, a sheet of flour topped with cheese and honey and flavored with bay leaves. Modern pizza originated in Italy as the Neapolitan pie with tomato. In 1889 cheese was added. King Ferdinand I (1751–1825) is said to have disguised himself as a commoner and, in clandestine fashion, visited a poor neighborhood in Naples. One story has it that he wanted to sink his teeth into a food that the queen had banned from the royal court—pizza. In 1889, during a visit in Naples, Queen Margherita of Savoy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita.

Dough or Crust

The bottom of the pizza, called the “crust”, may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese. In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle, called a peel, and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to reproduce the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.

History

Neapolitan pizza (pizza napoletana): Authentic Neapolitan pizzas are typically made with tomatoes and Mozzarella cheese. They can be made with 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).[4] According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), 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 machine, and may be no more than 3 mm (⅛ in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire.[5] When cooked, it should be crispy, tender and fragrant. There are 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, mozzarella from Campania in fillets, basil and extra virgin olive oil.

The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe.[6][7]

Types of Pizza

A homemade version of a pizza cooked on a pizza pan. Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy, is available in two different styles: (1) Take-away shops sell pizza rustica or pizza al taglio. This pizza is cooked in long, rectangular baking pans and relatively thick (1–2 cm). The crust is similar to that of an English muffin, and the pizza is often cooked in an electric oven. It is usually cut with scissors or a knife and sold by weight. (2) In pizza restaurants (pizzerias), pizza is served in a dish in its traditional round shape. It has a thin, crisp base quite different from the thicker and softer Neapolitan style base. It is usually cooked in a wood-fired oven, giving the 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).

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, prosciutto 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. (“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, 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) omits the 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 with olive oil, salt and, occasionally, rosemary sprigs. It is also a Roman style to bottom the white pizza with figs, the result being known as pizza e fichi (pizza with figs);

Ripieno or calzone is a turnover-style pizza filled with several ingredients, such as ricotta, salami and mozzarella, and folded over to form a half circle before being baked. In Italian calzone literally means “large sock”, while the word ripieno actually means just “filling” and does not by itself imply a form of pizza.

Pizza Ingredients: Most pizzas are made from a base of refined flour (maida), which has a high Glycemic Index, so it spikes your blood sugar and promotes fat storage. Further its topped with plenty of cheese and oil, loaded with saturated fat.  Many use high fat meats like pepperoni and sausage also, again loaded with artery clogging saturated fat and lots of sodium preservatives (increases blood pressure). To make it worse, now pizza bases come stuffed with cheese!


Pizza in USA

Due to the wide influence of Italian and Greek immigrants in American culture, the US has developed regional forms of pizza, some bearing only a casual resemblance to the Italian original. Chicago has its own style of a deep-dish pizza, whereas New York City has developed its own distinct variety of thin crust pizza.

Frozen and ready-to-bake pizzas

Pizza is available frozen. Food technologists have developed ways to overcome challenges such as 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 partially baked and other ingredients are also sometimes precooked. There are frozen pizzas with raw ingredients and self-rising crusts. A form of uncooked pizza is available from take and bake pizzerias. This pizza is created fresh using raw ingredients, and then sold to customers to bake in their own ovens and microwaves

Health Issues

Pizza, who doesn’t love eating them. Unfortunately, it is far from healthy, especially if you go with the meat lovers’ version, which is a smorgasbord of processed meats: sausage, pepperoni, ham, Canadian bacon, and bacon. In addition, pizza is full of sodium, fat, and refined flour dough. All these substances means a high calorific meal that will surely convert to fat that will go straight inside your beloved belly and thighs.

Pizza can be high in salt, fat and calories. There are concerns about negative health effects.[18] Food chains, such as Pizza Hut, have come under criticism for the high salt content of some of their meals, which were found to contain more than twice the daily recommended amount of salt for an adult.[19]

European nutrition research on the eating habits of people with cancer of the mouth, oesophagus, throat or colon showed those who ate pizza at least once a week had less chance of developing cancer. Dr Silvano Gallus, of the Mario Negri Institute for Pharmaceutical Research in Milan, attributed it to lycopene, an antioxidant chemical in tomatoes, which is thought to offer some protection against cancer.[20] Carlo La Vecchia, a Milan-based epidemiologist said, “Pizza could simply be indicative of a lifestyle and food habits, in other words the Italian version of a Mediterranean diet.” A traditional Mediterranean diet is rich in olive oil, fiber, vegetables, fruit, flour, and freshly cooked food. In contrast to the traditional Italian pizza used in the research, popular pizza varieties in many parts of the world are often loaded with high fat cheeses and fatty meats, a high intake of which can contribute to obesity, itself a risk factor for cancer.

Calories

The calories vary according on what you put on your pizza, the thickness of the crust, the ingredient quality, and sauces you use. If you have a Large Domino’s Speciality – each slice has between 380-420 calories and if you eat the whole pizza (8 slices) it would be 3,360. This is crazy!

Diet Bites ®

Calories in Pizza – Calories in Dominos, Little Caesars, Papa John’s & Pizza Hut Pizzas

Dominos 14″ Cheese Pizza Calories
Pizza Calories Measures Hand Tossed Cheese Pizza 1 slice Hand Tossed Cheese Pizza – 1 Pizza Crunchy Thin Crust  Pizza – 1 slice Crunchy Thin Crust  Pizza – 1 Pizza Ultimate Deep Dish Crust – 1 slice Ultimate Deep Dish Crust – 1 Pizza
Calories
kcal
272
2290
123
1632
332
2625
Fat
g
8.89
74.75
6.56
87.13
12.51
99.06
Carbohydrates
g
36.52
306.95
10.92
145.09
41.06
325.05
Fiber
g
1.5
12.5
0.8
10.9
2.8
22.0
Calcium
mg
142
1194
87
1150
179
1418
Iron
mg
2.44
20.49
0.28
3.68
3.58
28.36
Sodium
mg
507
4259
194
2574
679
5374
Fatty acids, saturated
g
3.760
31.604
2.635
34.996
4.870
38.559
Fatty acids, monounsaturated
g
2.095
17.606
1.645
21.844
3.554
28.136
Cholesterol
mg
14
116
8
109
17
134
Dominos 14″ Pepperoni Pizza Calories
Pizza Calories in Dominos Pepperoni Pizza Measures Hand Tossed Pizza 1 slice Hand Tossed Pizza – 1 Pizza Ultimate Deep Dish Crust – 1 slice Ultimate Deep Dish Crust – 1 Pizza
Calories
kcal
324
2584
366
2892
Fat
g
12.65
100.87
15.60
123.29
Carbohydrates
g
38.75
309.02
41.02
324.29
Fiber
g
1.8
14.4
2.7
21.1
Calcium
mg
146
1168
142
1124
Iron
mg
2.83
22.59
3.30
26.10
Sodium
mg
608
4852
668
5281
Fatty acids, saturated
g
5.106
40.720
6.229
49.246
Fatty acids, monounsaturated
g
3.764
30.021
5.114
40.431
Cholesterol
mg
26
211
22
171
Little Caesars Pizza Calories – 14″ Pizza
Pizza Calories – Little Caesars Pizza Measures Cheese Pizza – Large Deep Dish Crust 1 slice Cheese Pizza – Large Deep Dish Crust – 1 Pizza Cheese Pizza, Thin Crust – 1 slice Cheese Pizza, Thin Crust – 1 Pizza Pepperoni Pizza – Regular Crust – 1 slice Pepperoni Pizza – Regular Crust- 1 Pizza
Calories
kcal
268
2417
148
1737
246
2326
Fat
g
10.42
93.92
8.16
95.48
9.45
89.46
Carbohydrates
g
30.70
276.62
10.97
128.42
27.91
264.21
Fiber
g
1.3
11.9
0.8
9.0
1.5
14.5
Calcium
mg
228
2059
203
2372
189
1789
Iron
mg
2.36
21.23
0.31
3.60
2.11
19.94
Sodium
mg
441
3970
218
2557
466
4413
Fatty acids, saturated
g
4.322
38.938
3.517
41.178
4.087
38.689
Fatty acids, monounsaturated
g
2.812
25.337
2.122
24.840
2.797
26.480
Cholesterol
mg
23
211
19
219
25
239
Papa John’s Pizza Calories – 14″ Pizza
Pizza Calories – Papa John’s Pizza Measures Cheese Pizza – Original Crust 1 slice Cheese Pizza – Original Crust 1 Pizza Pepperoni Pizza, Original Crust, 1 slice Pepperoni Pizza, Original Crust, 1 pizza The Works   – 1 slice, original crust The Works – 1 Pizza, original crust
Calories
kcal
304
2439
338
2808
367
2623
Fat
g
10.82
86.77
14.59
121.09
15.62
111.60
Carbohydrates
g
38.31
307.10
36.95
306.71
40.84
291.72
Fiber
g
2.2
17.8
1.5
12.3
3.8
27.3
Calcium
mg
194
1557
187
1552
151
1082
Iron
mg
2.30
18.48
2.44
20.22
2.29
16.39
Sodium
mg
676
5422
825
6851
872
6230
Fatty acids, saturated
g
4.529
36.310
6.037
50.111
5.760
41.151
Fatty acids, monounsaturated
g
2.897
23.225
4.812
39.942
5.588
39.916
Cholesterol
mg
22
178
32
265
32
230
Pizza Hut Pizza Calories – 14″ Pizza
Pizza Calories – Pizza Hut Measures Cheese Pizza – Thick Crust 1 slice Cheese Pizza – Thick Crust 1 Pizza Pepperoni Pizza, Regular Crust – 1 slice Pepperoni Pizza, Regular Crust – 1 Pizza Super Supreme Pizza – Regular Crust – 1 slice Super Supreme Pizza – Regular Crust- 1 Pizza
Calories
kcal
266
2943
290
2884
305
3256
Fat
g
11.80
130.53
12.14
120.80
13.47
143.77
Carbohydrates
g
28.46
314.88
32.80
326.42
31.99
341.51
Fiber
g
0.9
9.5
2.6
26.1
2.8
30.2
Calcium
mg
178
1965
140
1397
128
1366
Iron
mg
1.54
17.03
2.15
21.41
1.88
20.09
Sodium
mg
533
5896
751
7477
809
8640
Fatty acids, saturated
g
4.740
52.445
4.773
47.496
5.187
55.369
Fatty acids, monounsaturated
g
2.953
32.665
3.685
36.672
4.680
49.960
Cholesterol
mg
28
305
29
291
34
368


Profile

Target Profile:

My target audience is a full time student, part of a sports team, and a member of a fraternity. He loves pizza and thinks it is very convenient since you can buy it on the go, order it for delivery, and microwave it. He belongs to a middle class and likes to party, watch basketball and football games with beer and pizza.

My target profile is 19-23 males that are in college. Paul is a 19-year-old NYU student majoring in Finance. He has moved out of his parent’s home and now living in dorms. Paul always had his mom cook dinner and lunch for him at home. Paul has a part time job at a hip clothes shop and is also involved in a football team as well as in a Fraternity. Paul is a heart breaker and enjoys flirting with the girls. His body is important for him and he does not realize how bad pizza is for him.

Taglines:

Pizza- Don’t be Fooled by the Peperoni

Think Twice before you order another Pizza Slice

Choose ONE: Pizza or Chicks

LOGO OPTION:



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