Margherita Pizza
Pizza Margherita or Margherita pizza is a typical Neapolitan pizza, roundish in shape with a raised edge (the cornicione) and garnished with hand-crushed peeled tomatoes, mozzarella (buffalo mozzarella or fior di latte), fresh basil leaves, and extra virgin olive oil. The dough is made by mixing water, salt and yeast (sourdough, fresh or dry brewer's yeast) with flour (00 or 0).Traditionally, the dough is stretched by the pizzaiolo in a motion going outwards from the center, pressing with the fingers of both hands on the dough ball, and flipping it several times, shaping it into a disc. Thereafter, it is topped and baked in an oven, which is traditionally made of brick and wood-fired (electric or gas ovens are also used nowadays). Pizza Margherita is usually served hot on a plate or folded into four and wrapped in paper (pizza a portafoglio or a libretto).
Ingredients
Pizza Dough, Tomato Sauce, Fresh Mozzarella, Fresh Basil, Olive Oil & Salt
Rp. 130.000
Pizza Pretzel
A pretzel , from German pronunciation, standard German: Breze(l) (is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in a wide range of shapes.Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. Varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.
Ingredients
Pretzel Dough, Mini Pepperoni, Mozzarella Cheese, Cheddar Cheese, Marinara Sauce
Rp. 60.000
Deep-Dish Pizza
Chicago-style pizza is pizza prepared according to several styles developed in Chicago. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust tavern-style pizzas more popular with locals. The pan in which deep-dish pizza is baked gives the pizza its characteristically high edge, which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style deep-dish pizza may be prepared in the deep-dish style and as a stuffed pizza. Chicago-style thin-crust pizza dough is rolled for a thinner crispier crust than other thin-crust styles. The thin-crust pizza is cut in squares instead of slices, and is also referred to as a "tavern-style" pizza. A Chicago's official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza.
Ingredients
Deep-Dish Dough, Tomato Sauce, Mozzarella Cheese, Parmesan Cheese, Pepperoni
Rp. 180.000
California-style pizza
California-style pizza is a style of pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza in the rest of the country. It is served in many California cuisine restaurants. California Pizza Kitchen, Round Table Pizza, Extreme Pizza, and Sammy's Woodfired Pizza are four major pizza franchises associated with California-style pizza. The California-style pizza was invented more or less simultaneously in 1980 by Ed LaDou, then working as a pizza chef for Spectrum Foods' Prego Restaurant in San Francisco's Cow Hollow neighborhood, and by pizza chefs working for Alice Waters at the Chez Panisse Cafe in Berkeley, California.
Ingredients
Pizza Dough, Prosciutto, Goat Cheese, Truffles, Eggs, Avocado, Baby Zucchini Flowers
Rp. 100.000
Hawaii-style pizza
Hawaiian pizza is a pizza originating in Canada, traditionally topped with pineapple, tomato sauce, Mozzarella cheese, and either ham or bacon.Sam Panopoulos, a Greek-born Canadian, created the first Hawaiian pizza at the Satellite Restaurant in Chatham-Kent, Ontario, Canada, in 1962. Inspired in part by his experience preparing Chinese dishes which commonly mix sweet and savory flavours, Panopoulos experimented with adding pineapple, ham, bacon, and other toppings. These additions were not initially very popular.The addition of pineapple to the traditional mix of tomato sauce and cheese, along with either ham or bacon, later became popular locally and eventually became a staple offering of pizzerias on a global scale. The name of this creation was not directly inspired by the U.S. state of Hawaii at all.
Ingredients
Pizza Dough, Tomato Sauce, Mozzarella Cheese, Pineapple, Ham, Bacon
Rp. 80.000
Matzah pizza
Matzah pizza (sometimes spelled matzoh pizza) is a type of pizza made by baking a piece of matzo that has been topped with sauce and cheese. Because Jewish law prohibits the consumption of leavened bread during Passover, some people use matzo as a substitute for traditional pizza crusts during the holiday.During Passover, Jewish law prohibits the consumption of food items that are made with yeast or leavening agents. Given these restrictions, some individuals will make pizza by substituting matzo for traditional pizza crust. However, some food manufacturers now supply traditional pizza crusts that are made with kosher-for-Passover ingredients, and some recipes suggest substituting chopped matzo for yeast dough. During Passover, some restaurants will also feature matzo pizza on their menus to substitute for traditional pizza.
Ingredients
Pizza Dough, Hummus, Figs, Asparagus, Feta Cheese, Olives, Cherry Tomatoes, Rosemary
Rp. 110.000
St. Louis style pizza
St. Louis–style pizza is a type of pizza in St. Louis, Missouri and surrounding areas. The pizza has a thin cracker-like crust made without yeast, topped sweet tomato sauce and Provel cheese, and is cut into squares or rectangles rather than wedges. The crust is made without yeast, as opposed to Chicago-style pizza or New York–style pizza, yielding a crisp and cracker-like crust. In contrast to the larger pie-like wedges seen in other pizza styles, St. Louis–style pizza is cut into three- or four-inch squares, referred to as a party cut or tavern cut. The smaller slices and rigid crust help to support the weight of its toppings. Great pizza starts with a great crust. Our famous foundation is thin, crispy and crunchy. Then it's covered edge-to-edge with toppings and layered in famous Provel® cheese.
Ingredients
Pizza Dough, Sweet Tomato Sauce, Provel Cheese, Pepperoni, Meat Patty, Sausage
Rp. 140.000
Quattro Formaggi Pizza
Pizza quattro formaggi (Italian: [ˈkwattro forˈmaddʒi]; lit. 'four cheese pizza') is a variety of pizza in Italian cuisine that is topped with a combination of four kinds of cheese, usually melted together, with (rossa, red) or without (bianca, white) tomato sauce. It is popular worldwide, including in Italy, and is one of the iconic items from pizzerias' menus.Unlike other pizzas, like the Neapolitan or the Margherita, which have an old, rich, and documented history, the quattro formaggi, despite its popularity and preponderance, has a less clear origin, certainly due to its composition being so obvious. It is believed to originate from the Lazio region at the beginning of the 18th century. Its less obvious and more recent versions, like the quattro lati pizza, can be on the opposite tracked in the history of gastronomy.
Ingredients
Pizza Dough, Mozzarella Cheese, Gorgonzola Cheese, Ricotta Cheese, Parmesan Cheese
Rp. 130.000
