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The pizza chain takes a viral trend and puts it in a commercial
Turn pizza and dipping sauces into a keyboard.
Remember when people on the Internet were turning soup and bananas into musical instruments? Well, Pizza Hut honed in on the amazing system that is Makey Makey, which can turn almost anything into a synthesizer, and decided to make a pizza and dipping sauce keyboard of sorts.
Pizza Hut tagged 12 of their "signature dipping sauces" and everytime a slice of pizza was dipped into the sauce, it would play a specific note; pizzas were, essentially, the hands playing the keyboard.
The result? A (repetitive but musical) piece, two overly sauced slices of pizza, and plenty of clicks. It's viral marketing done right, but we still prefer that homemade kitchen synthesizer, if only because it uses an egg frying as an accent.
Watch Pizza Hut's video below.
Pizza Margherita ( Traditional Neapolitan Pizza Recipe ) Recipe
TRADITIONAL ITALIAN RECIPE: The secret to a great pizza Margherita is to. never follow Nigella's 4 directions. REALLY?
I get Pizza is super easy, I totally get that, but you can't go worse than that. unless you don't use Flour, in that case you'll have 3 directions, which is less than 4. In that case, you can.
Nigella's is the website i usually go when i wanna laugh. Knowing that there is someone out there mentally worse than me, kinda makes me feel good.
Truth is, the secret to a great pizza Margherita is to use not only the best ingredients you can find, but they also HAVE to be Italian. Trust me, i'm Italian. I know what i'm talking about.
Margherita is my favourite pizza and when i make is IT MUST BE the ORIGINAL WAY. ONLY. I am very strict when it comes to Pizza, and Margherita, or Margarita and Pizza.
The dough has to be a bit chewy, the crust MUST be crispy, but still with a little chew. Of course, having a Pizza Stone really helps. Tomatoes, no matter what season you are in, you have to use traditional San Marzano Tomatoes imported from Italy. Italian Basil and fresh Italian Mozzarella.
If you've never made your own Pizza before, THIS RECIPE will convince you otherwise — if you can even call it a recipe. I'd call it THE PIZZA COMMANDMENTS.
One of the worst advice is "you don't need to cook the sauce". The problem with this attitude is that some canned or bottled Tomato Sauce have high level of bacteria, so you might want to consider cooking it before the use. THINK FOR CHRIST'S SAKE. THINK. :P ( i always get angry when i hear that. so simple, so unknown! )
Last friday, my wife and I decided to have a pizza. After 2 hours talking about it "should we make it?", but who's gonna do the washing up after? NOT ME FOR SHORE!
By the time we decided it was already the day after, Saturday, and we decided to order it from Pizza Merda ( that's what we call Pizza Hut! at home. Merda is the Italian translation of Shit ).
So we called the nearest "Merda Restaurant" and found ourselves ordering the simple Margherita, my favourite. very shocking.
After those incredible plastic slices I had, my mind was set on making a fresh and simple pizza recipe at home.
This classic Margherita Pizza Recipe is like a regular cheese pizza… just all grown up. super professional and Neapolitan. Look at all this beautiful Dough! Man oh man, pizza Mrgherita is so much better when you add a little freshness.
Pizza Was Invented in Naples By Street Vendors
We have Italians and the introduction of the tomato to Europe to thank for the invention of pizza.
People throughout the Middle East and the Mediterranean had been eating various forms of flatbreads for thousands of years. But in the 16th century, the tomato was brought to Europe from the Americans, where it eventually made its way to Naples and to the top of pizza.
Before then, a form of flatbread similar to pizza was a staple for street vendors in Naples. In the 1700s and early 1800s, Naples was a thriving city, with a large population of the working poor, called the lazzaroni. These poor people often didn’t have homes large enough for cooking, and they needed filling, inexpensive food. Enter the precursor to pizza.
As early as the 1500s, street vendors were calling ‘galette’ flatbreads ‘pizza.’ Early versions of this type of pizza were sweet, or topped with simple ingredients like garlic, salt, lard, cheese, anchovies and/or onions. Funny enough, because they were mainly eaten by the poor, these early pizzas were considered disgusting by the snobbish upper classes.
It’s not clear who was the first person to add tomatoes to these flatbreads. The tomato was introduced to Europe in the 16th century, but it took some time for them to catch on (people thought they were poisonous at first). But by the 1700s, they were being grown widely in Italy, and they made their way to flatbreads. Ta-da: the pizza was born.
This new tomato based flatbread quickly rose in popularity. Whereas the original flatbreads were only consumed by the lazzaroni, the new pizzas made Naples a tourist destination. By 1807, there were already 54 pizzerias in Naples. That number had increased to 120 in just 50 years – clearly, Napolitanos (people from Naples) knew they were on to something good.
In fact, pizza still remains a core of Naples and Italian culture. In fact, the Associazione Verace Pizza Napoletana (“True Neapolitan Pizza Association”) was founded in 1984 to set out specific rules for ‘authentic’ Neapolitan pizza. They take their pizza seriously!
The Best Ingredient Ever: Garlic
So basically, this pizza is incredible. Also, there’s so much garlic in it that I wanted to fit the word “garlic” into the name somehow. But then that was just too many different words in one title, so it unfortunately needed to be left out. I mean “Honey Barbecue Garlic Chicken Pizza from Brunei” is a little overboard. But I just want you to know that had my brain had enough capacity to comprehend another ingredient in the name of this dish, the word “garlic” would have made it in. You know… because it has so much garlic (YUM).
The Crust of Your Honey Barbecue Chicken Pizza
So to make my life easier, I just made this recipe with pre-made pizza dough from the grocery store. I bought the balled, frozen kind that’s still waiting to thaw out and be turned into the shape of the pizza. I used Tiseo’s brand , and I LOVED It!
This is definitely the MOVE here, people. If you want to make your own pizza dough you can! But if you want a quick and easy pizza, I would definitely recommend going with a frozen kind.
If you liked this recipe, don’t forget to leave a comment letting me know what you thought! You can also show a picture of your finished product on Facebook or Instagram and tag @TheForeignFork or hashtag #TheForeignFork.
If you liked this recipe, you might also like these other recipes I picked out just for you:
Pizza Hut Is Providing Its Employees With Masks And Adding Seals To Its Pizza Boxes
The news around the COVID-19 outbreak is constantly changing, but information about food safety and how to keep yourself healthy is crucial right now. Here is a comprehensive list on the foods you should be stocking up on during this period of social distancing, as well as information about your local grocery stores&rsquo changing hours, an explanation of &ldquono-contact delivery,&rdquo and a guide on how to help your community and its businesses throughout closures.
Update, April 16, 2020: Along with speeding up its hiring process and offering contactless delivery options, Pizza Hut has taken new measures to prevent the spread of coronavirus. The chain is providing its employees with face masks as well as putting tamper-proof safety seals on its pizza boxes.
More than 10 million non-surgical grade face masks will be provided for all in-restaurant Pizza Hut employees. Some masks have already been sent to Pizza Hut locations in &ldquohot zones&rdquo across the country and others will be distributed in the coming weeks, according to a press release. The initiative complements other new safety measures, including pre-shift employee temperature checks, counter shields being installed as barriers for takeout orders, and single-use disposable gloves.
To assure customers that they are truly the first ones to touch their food, pizza box safety seals will be added to all medium and large pizza boxes. The seals will also be added to dinner boxes and Big Dipper orders. All pizza orders slide hands-free from the oven to the box, so the seals ensure that the food remains untouched before it gets to the customer.
These measures come as the chain looks to hire 30,000 workers nationwide to help fulfill its rising takeout, curbside pickup, and delivery orders.
Original post, March 25, 2020:Pizza Hut is among the restaurant chains that are only fulfilling carryout, curbside pickup, and delivery orders at this time. Like many companies, Pizza Hut is looking to hire more employees to help keep up with the current demand of orders.
Pizza Hut and its franchises are hiring more than 30,000 workers nationwide. Positions include cooks, shift leaders, restaurant managers, and virtual call center agents. Of course, Pizza Hut is also looking to hire more drivers because of the increased demand for delivery while people self-isolate at home.
The company has also implemented an easy-to-use contactless delivery option. When ordering online, you can simply include "contactless" and the location you'd like your order dropped off at in the delivery instructions box. You can pay for your order and tip your driver beforehand so no contact is necessary.
In addition to contactless delivery, Pizza Hut is also offering curbside pickup at their locations for customers that would prefer not to leave their car but don't want to pay for delivery fees, and contactless carryout.
While the company is in the process of hiring more workers to be able to fulfill orders given their new procedures, the hiring process will be expedited. Once hired, the training process will be three times quicker than normal, according to a press release.
Pizza Hut is just one of the various companies looking to hire more employees to help offset demand due to the coronavirus pandemic. Brands like Domino's, Instacart, and Kroger are all speeding up the hiring processes.
Recreating the Pizza Hut Pan Pizza
Making the Dough
Add the dough hook to your stand mixer.
Put yeast, sugar, salt, and dry milk in the bowl of your stand mixer. Add water and stir to mix well. Allow to sit for two minutes or until the mixture starts to bubble. Add oil and stir again.
Gently add the flour and stir until dough forms and flour is absorbed. Then knead the dough with the dough hook on speed 4, for 5 mintues.
Turn the dough out onto a lightly floured surface and divide dough into three balls.
Pour 3 oz of oil into three 9″ cake pans making sure it is spread evenly. I know it sounds gross, but without the oil you do not get that perfectly crispy crust.
Roll out each dough ball into an approximate 9 inch circle. Then place into the cake pans.
Cover each of the pans with a plate or flat object and then let the dough proof/rise for 1 to 2 hours.
Making the Sauce
While the dough is rising, mix the sauce ingredient together in a sauce pan. Heat with medium heat until the sauce starts to boil, then lower the heat to low. Let the sauce simmer for 30 minutes before using.
Assembly of the pizza
Preheat the oven to 475 degrees Fahrenheit.
After the dough has risen, spoon 1/3 cup of sauce on the dough. Make sure to leave a 1 inch edge.
Top 10 Pizza places in Delhi
Pizza has been one of the most loved food all over the world and has undergone a lot of modifications from time to time and place to place. We have been gulping in Pizzas of all kinds here in India as well. Nirula’s were the ones who introduced pizzas to the masses. From here it went to all small bakeries and fast food joints (No comments on the authenticity please). Then came in big players like Pizza Hut and Domino’s. Both were American Pizza chains and proved to be an instant hit in an evolving Indian economy. There were a number of other chains as well that entered the market but couldn’t make a mark.
Image credit – Thepurepantry.com
There lies an ancient history behind the origin of Pizza. It is known to be introduced by the Greeks. It was basically a bread flavored with herbs and cheese, something what we know as Focaccia. Later the Italians evolved it a lot by adding some Tomatoes and Basil along with white Mozzarella. They named it Pizza Margherita. I have seen a lot of people loving this Pizza today as well. Pizza migrated from Italy to United States of America in late nineteenth century and this led to the boom in its demand. The pizza chains like Pizza Hut, Domino’s and many more were a result of this boom.
We can see a lot of variety of Pizzas being made around the world. The major variations are in the Pizza Crust and the way of cooking (Apart from toppings of course). Pizza sauce is also something which changes recipe to recipe. Here is a detailed description of the componenets.
The Pizza Margherita was made using thin and hand tossed crust by the Italians. I have had a number of recipes in thin crust. Some add corn meal and some semolina to the dough. The motto is to keep it crispy. The Americans evolved it and made it into a deep dish or pan pizza variant. The thin crust is crispy and light where as the deep dish is crispy from outside and soft from inside. Along with two crusts we can also get an ultra thin crust which is normally available in 12” size. It is my personal favorite preparation.
Apart from these we can also get Stuffed Crust Pizzas, Cheese bursts pizzas, Pocket Pizzas and Calzones.
Stuffed crust Pizzas have a cheese filling in outer edge whereas the cheese burst pizzas have cheese stuffed between two layers of pizzas bases. In pocket Pizzas the cheese between the two pizza bases is replaced by toppings. Calzones are a form of folded pizzas. The best part with a Calzone is that the topping are not directly exposed to the oven heat, which retains the actual flavor of veggies and protects their nutrition as well.
There are number of ovens available for making Pizzas. With conveyer belt oven and induction oven being the most commonly used ovens for baking pizzas, the wood fired ovens with stone base are said to be more traditional ones. The Induction ovens also have stone on top, but they miss to give the smokey flavor and aroma to the Pizzas. In a recent advertisement I saw one of Pizza brands introducing wood fired seasoning claiming it to give a similar flavor. I am yet to try that though. According to my personal experience wood fired oven are the best to bake the Pizzas.
Pizzas sauce is another factor that differentiates the Pizza making process. There are a number of recipes of making Pizza sauce. If I am asked about my choice I personally like the pizza sauce made by tomato puree with herbs and fresh basil. Fresh basil gives it a different aroma and addd an extra flavor to the Pizza. Many chefs use dry Basil to give a similar flavor but never succeed in achieving the same. To experience it you can try a pizza at Pizza Express. I believe there Pizza Sauce is the best I have ever tasted.
These days we can also get pizzas with white cheese sauce, Spicy Baja(Mexican Chilly) sauce and to an extent with tandoori sauce. I even tasted a Butter Chicken Pizza. This pizzas was made with actual Butter Chicken gravy and tandoori chicken chunks. Was superbly yummy.
Cheese is another factor that people look for in Pizzas. Some people like their Pizzas to extra cheesy and some like it to be low on cheese. The success of cheese burst pizza is one such example. It is so heavily loaded with cheese that I just couldn’t taste anything apart from cheese in that. But it still tastes divine. There are a few pizzas made without cheese also. Boccuncini is also used for making some special pizzas. They are placed on a hot Pizzas baked without cheese. Makes a very healthy preparation.
The best cheese that I have had is Quattro Formaggi. It had Mozzarella, Cheddar, Gouda and Edam.
Foodies have their specific choice in toppings as well. Following is the list of the most popular toppings.
Origins of Pizza
The word “pizza” is thought to have come from “pinsa”, a Latin word that means flatbread. However, there is much debate about the origin of the word as well. The word pizza was first documented in Gaeta in 997 AD and consecutively in different parts of Central and Southern Italy.
According to a legend, Roman soldiers gained a taste for Jewish Matzoth while they were stationed in Roman-occupied Palestine and they have developed a similar food after returning home. But based on recent archaeological discovery, a preserved Bronze Age pizza was found in the Veneto region.
Around 600 BC, Naples was founded as a Greek settlement. And during the 1700s and early 1800s, it was a thriving waterfront city. Being an independent kingdom, it was notorious for its troops of working poor. Unlike the rich people, Neapolitans during those times required inexpensive food that they could consume quickly. And pizza, which was a flatbread with various toppings sold by street vendors back in those times met their needs. These early pizzas featured the tasty garnishes we still love today such as cheese, garlic, tomatoes, and anchovies.
In 1861, Italy unified and in 1889, King Umberto I and Queen Margherita visited Naples. Based on legend, they became bored with their steady diet of French haute cuisine that’s why they asked for an assortment of pizzas from Pizzeria Brandi, the successor of Da Pietro pizzeria that was founded in 1760.
Queen Margherita enjoyed the variety called pizza mozzarella, which was a pie topped with soft white cheese, green basil, and red tomatoes. From then on, that combination was dubbed pizza Margherita.
Even though the Queen gave her royal blessing to the pizza, pizza did not become well known outside of Naples until the late 1800s when Italians began to migrate to America carrying their tastes and recipes with them.
Strawberry & Cream Croissant French Toast For Your Weekend Brunch
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
Pizza Huts in the New York area will get buffets in July and August.
"It's a smart move," Ron Paul, president of Technomic Inc., a restaurant consulting firm in Chicago, said of the buffets.
But Mr. Paul and other analysts said that Pizza Hut might have trouble keeping pizzas hot and alluring on the buffet tables.
Michael Mueller, a restaurant analyst with Montgomery Securities in San Francisco, said: "It's not an easy business to operate well. The risk is the quality of the food you offer." Keeping Them Hot
But Pizza Hut officials said pizzas could stay hot and fresh for 20 minutes at the buffet table, thanks to a specially designed screen that sits inside a pan and allows air to circulate around the pizza.
Mr. Paul said Pizza Hut's lunchtime business had suffered because customers view pizza as a time-consuming, heavy meal. He termed Pizza Hut's 2,000-store plan aggressive but feasible.
Pizza Hut has been testing several concepts recently. The buffet plan is the first one to receive the capital for rapid expansion.
In an effort to compete with casual dining restaurants like General Mills' Olive Garden chain, Pizza Hut last year opened the Pizza Hut Cafe in its home base, Wichita, Kan. The test cafe has tablecloths, desserts and a wider menu selection than a traditional Pizza Hut.
Pizza Hut earlier this year opened Fastino's, which sells pizza for takeout only. Unlike Pizza Hut restaurants, Fastino's, which is also in Wichita, sells pizza by the slice.
The company is still tinkering with Fastino's and the Pizza Hut Cafe, and said it was too early to know if it would pursue the concepts.
Pizza Hut's parent, Pepsico, recently acquired a 50 percent stake in California Pizza Kitchen Inc., a small chain of pizza stores. Analysts think that Pepsico might use ideas from that chain to spruce up Pizza Hut.