American Pizza in Aventura

From deep-dish to thin crust, it’s hard to resist a good pizza! Whether you’re a vegetarian or a meat lover-type, we’ve compiled a list of the hottest pizza spots from around the country. Ever feel like there is not enough cheese on your pizza, too many onions or too little sauce? Worry no more! When you check out one of these places, you’ll have no complaints – just a mouth-full of pie.

Fresh Pizza

Everyone is loyal to the pizza from their home town. The west coast loves pizza their way.  The mid-west loves their pizza. Don’t even get us started on the Chicago’s Deep Dish vs. Aventura Pizza. Even other countries feel their pizza is the best. Without count Italian’s Pizza.

One thing we can all be certain about: We love pizza and so do you and it doesn’t matter where you live or your favorite style.

Eat the Best Pizza in Aventura 

Pizza Capricciosa When we say Italian cuisines, we're definitely talking about pizza. Nine out of ten people are thinking of pizza when they want to go out for Italian. Perhaps many countries own various national dishes, but only few of them become an international all-time favorite. For Italy, they have two popular dishes: pasta and of course pizza.Pizza didn't actually started in Italy, it began in the Middle East where pieces of flat bread were used to hold toppings or seasoned oil and eaten without using any plates or tableware. The Greeks called this early pizza plankuntos and it was basically used as an edible plate when eating stews or thick broth. It was not yet what we would call pizza today. There are numerous well-known varieties of pizza in Italy, but the Pizza Margherita have set the standard.ITALIAN PIZZAS1. Pizza Margherita - this pizza was first made in 1899 when Queen Marghereta visited Napels to escape a cholera epidemic in the north of Italy. The ingredients used to make a Margherita pizza are, tomatoes, mozzarella cheese and basil, imitate the colors of the Italian flag. 2. Pizza Marinara - a traditional Neapolitan pizza that has oregano, anchovies and lots of garlic.3. Pizza Alla Napoletana (Napoli) - based on tomatoes, mozzarella and anchovies.4. Pizza Capricciosa - a topping of mushrooms, prosciutto, artichoke hearts, olives and ½ a boiled egg.5. Pizza Pugliese - makes use of the local capers and olives of the area. Topped with tomato, mozzarella and onions.6. Pizza Veronese - has mushrooms and tender Prosciutto crudo.7. Pizzas from Sicily - have numerous toppings ranging from green olives, seafood, hard-boiled eggs and peas.8. Pizza Ai Quattro Formagi - uses a four cheese combination using fresh mozzarella and three local cheeses such as Gorgonzola, ricotta and parmigiano-reggiano.9. Pizza Quattro Stagioni - based on tomato and divided in four sectors, one for each season: Spring: olives and artichokes; Summer: pepper; Autumn: tomato and mozzarella; Winter: mushrooms and boiled eggs. This makes a good sampler pizza with sections of artichokes, salami or Prosciutto cotto, mushrooms, and tomatoes.10. Italian tuna - is packed in olive oil is also a popular topping along with other marine products like anchovies, shellfish and shrimp.11. Pizza Ai Funghi e Salsicce (or boscaiola) - with mozzarella, mushrooms and sausages, with or without tomato.12. Italian calzones - are smaller than their American cousins and are often filled with either meats or fresh vegetables, like spinach, and mozzarella.13. Pomodoro Pachino and Rughetta - topped with cherry tomato and arugola.14. Pizza al taglio - also known as Pizza rustica is sold everywhere in Italy, usually by weight and often piled with marinated mushrooms, onions or artichokes. 15. Pizza Focaccia - resembles the earliest pizzas being without tomatoes or cheese but covered in olive oil, caramelized onions and other savory toppings.16. Sfincione - is a thick Sicilian sheet pizza that uses tomato sauce, anchovies (usually anchovy paste) breadcrumbs and caciocavallo (or another local variety) cheese.17. Dessert pizzas - is a new trend that is gaining popularity. It often have flavor combinations such as Nutella, honey, fruit jam, yogurt, and even mustard and liquor.18. Focaccia Al Rosmarino - based on rosemary and olive oil, sometime served with prosciutto. This pizza is usually served as an appetizer.19. Pizza romana - has tomato, mozzarella, capperi and anchovy.20. Liguria Pizzas - topped with basil pesto and no tomato sauce.

Ehy ! Are You in Aventura  Miami ?

Order your Pizza Express from PowerPizza.net

Family Pizza in Miami Beach

From deep-dish to thin crust, it’s hard to resist a good pizza! Whether you’re a vegetarian or a meat lover-type, we’ve compiled a list of the hottest pizza spots from around the country. Ever feel like there is not enough cheese on your pizza, too many onions or too little sauce? Worry no more! When you check out one of these places, you’ll have no complaints – just a mouth-full of pie.

Fresh Pizza

Everyone is loyal to the pizza from their home town. The west coast loves pizza their way.  The mid-west loves their pizza. Don’t even get us started on the Chicago’s Deep Dish vs. Miami Beach Pizza. Even other countries feel their pizza is the best. Without count Italian’s Pizza.

One thing we can all be certain about: We love pizza and so do you and it doesn’t matter where you live or your favorite style.

Eat the Best Pizza in Miami Beach 

Pepperoni Pizza The biggest pizza ever made was baked in Norwood, South Africa in 1990. It was a massive 100 feet across.The word pizza was originally spelt as "pitsa" Americans eat billions of slices of pizza every year; in fact the annual per capita pizza consumption is 23 pounds!Saturday night is traditionally the biggest night of the week for eating pizza.America's favourite pizza topping is pepperoni.America's least favourite pizza topping is anchovies.Americans eat 90 to 100 acres of pizza per day.During TV news broadcasts, most pizza is ordered during the weather forecast, and the delivery folks report that women, perhaps not surprisingly, are better tippers! Post Columbus tomatoes were brought back to Europe from the New World in the 16th century. Originally they were thought by many to be poisonous, but later became accepted and added to pizza and bread in Italy.In the 16th century, Maria Carolina, the Queen of Naples eventually convinced her husband, King Ferdinand IV, to allow the peasant dish pizza to actually be made in the royal oven.In 1889 Raffaele Esposito, the most famous pizza chef created a pizza pie for Queen Margherita - tomato, basil and cheese, to resemble the Italian flag, which remains the basis for American pizza and many pizzerias serve it as a margherita pizza.In 1905 the 1st American Pizzeria opened in New York City at 53 1/2 Spring St.In 1945, soldiers returning from WWII brought with them a taste for certain foods, and as their rations were dull when fighting in Italy pizza was at the top of their list.Outside of Italy, Argentina may well be the second best place for Italian food, especially pizza. Over sixty per cent of Buenos Aires' residents are of Italian descent, which is evidenced by the massive number of pizzerias lining the city's beautiful streets. But America may be a close second or third also.The people of America eat around 350 slices of pizza each second, or 90 to 100 acres per day. Each year, the pizza market is a $30 billion industry. In the U.S. alone there are about 61,269 pizza parlours.Everyone in the United States eats about 23 lbs., or 46 slices, every year. That's a lot of pizza!Each year in the United States, over 3 billion pizzas are sold.The most popular ethnic food in the US today is Italian.Children aged 3 to 11 prefer pizza over all other foods for lunch and dinner, that's according to a recent Gallup Poll.Thirty six percent of all pizza orders want their pizza topping to be pepperoni, far and away the most popular pizza topping! We consume around 251,770,000 pounds of pepperonis every year.

Ehy ! Are You in Miami Beach ?

Order your Hot Pizza from PowerPizza.net

Good Pizza in Opa-Locka

From deep-dish to thin crust, it’s hard to resist a good pizza! Whether you’re a vegetarian or a meat lover-type, we’ve compiled a list of the hottest pizza spots from around the country. Ever feel like there is not enough cheese on your pizza, too many onions or too little sauce? Worry no more! When you check out one of these places, you’ll have no complaints – just a mouth-full of pie.

American Pizza

Everyone is loyal to the pizza from their home town. The west coast loves pizza their way.  The mid-west loves their pizza. Don’t even get us started on the Chicago’s Deep Dish vs. Opa-Locka Pizza. Even other countries feel their pizza is the best. Without count Italian’s Pizza.

One thing we can all be certain about: We love pizza and so do you and it doesn’t matter where you live or your favorite style.

Eat the Best Pizza in Opa-Locka 

Pepperoni Pizza When we say Italian cuisines, we're definitely talking about pizza. Nine out of ten people are thinking of pizza when they want to go out for Italian. Perhaps many countries own various national dishes, but only few of them become an international all-time favorite. For Italy, they have two popular dishes: pasta and of course pizza.Pizza didn't actually started in Italy, it began in the Middle East where pieces of flat bread were used to hold toppings or seasoned oil and eaten without using any plates or tableware. The Greeks called this early pizza plankuntos and it was basically used as an edible plate when eating stews or thick broth. It was not yet what we would call pizza today. There are numerous well-known varieties of pizza in Italy, but the Pizza Margherita have set the standard.ITALIAN PIZZAS1. Pizza Margherita - this pizza was first made in 1899 when Queen Marghereta visited Napels to escape a cholera epidemic in the north of Italy. The ingredients used to make a Margherita pizza are, tomatoes, mozzarella cheese and basil, imitate the colors of the Italian flag. 2. Pizza Marinara - a traditional Neapolitan pizza that has oregano, anchovies and lots of garlic.3. Pizza Alla Napoletana (Napoli) - based on tomatoes, mozzarella and anchovies.4. Pizza Capricciosa - a topping of mushrooms, prosciutto, artichoke hearts, olives and ½ a boiled egg.5. Pizza Pugliese - makes use of the local capers and olives of the area. Topped with tomato, mozzarella and onions.6. Pizza Veronese - has mushrooms and tender Prosciutto crudo.7. Pizzas from Sicily - have numerous toppings ranging from green olives, seafood, hard-boiled eggs and peas.8. Pizza Ai Quattro Formagi - uses a four cheese combination using fresh mozzarella and three local cheeses such as Gorgonzola, ricotta and parmigiano-reggiano.9. Pizza Quattro Stagioni - based on tomato and divided in four sectors, one for each season: Spring: olives and artichokes; Summer: pepper; Autumn: tomato and mozzarella; Winter: mushrooms and boiled eggs. This makes a good sampler pizza with sections of artichokes, salami or Prosciutto cotto, mushrooms, and tomatoes.10. Italian tuna - is packed in olive oil is also a popular topping along with other marine products like anchovies, shellfish and shrimp.11. Pizza Ai Funghi e Salsicce (or boscaiola) - with mozzarella, mushrooms and sausages, with or without tomato.12. Italian calzones - are smaller than their American cousins and are often filled with either meats or fresh vegetables, like spinach, and mozzarella.13. Pomodoro Pachino and Rughetta - topped with cherry tomato and arugola.14. Pizza al taglio - also known as Pizza rustica is sold everywhere in Italy, usually by weight and often piled with marinated mushrooms, onions or artichokes. 15. Pizza Focaccia - resembles the earliest pizzas being without tomatoes or cheese but covered in olive oil, caramelized onions and other savory toppings.16. Sfincione - is a thick Sicilian sheet pizza that uses tomato sauce, anchovies (usually anchovy paste) breadcrumbs and caciocavallo (or another local variety) cheese.17. Dessert pizzas - is a new trend that is gaining popularity. It often have flavor combinations such as Nutella, honey, fruit jam, yogurt, and even mustard and liquor.18. Focaccia Al Rosmarino - based on rosemary and olive oil, sometime served with prosciutto. This pizza is usually served as an appetizer.19. Pizza romana - has tomato, mozzarella, capperi and anchovy.20. Liguria Pizzas - topped with basil pesto and no tomato sauce.

Ehy ! Are You in Opa-Locka  Miami ?

Order your Vegetarian Pizza from PowerPizza.net

Good Pizza in Coral Gables

From deep-dish to thin crust, it’s hard to resist a good pizza! Whether you’re a vegetarian or a meat lover-type, we’ve compiled a list of the hottest pizza spots from around the country. Ever feel like there is not enough cheese on your pizza, too many onions or too little sauce? Worry no more! When you check out one of these places, you’ll have no complaints – just a mouth-full of pie.

Pepperoni Pizza

Everyone is loyal to the pizza from their home town. The west coast loves pizza their way.  The mid-west loves their pizza. Don’t even get us started on the Chicago’s Deep Dish vs. Coral Gables Pizza. Even other countries feel their pizza is the best. Without count Italian’s Pizza.

One thing we can all be certain about: We love pizza and so do you and it doesn’t matter where you live or your favorite style.

Eat the Best Pizza in Coral Gables 

Fast Pizza delivery Starting a pizzeria will require you to get more equipment than a regular restaurant business. You will need specific kinds of ovens to bake pizza. Some pizzerias even have huge brick ovens. It is fun to own your own pizza place and it can be a very lucrative business as long as you serve excellent tasting pizza. Here are some guidelines to help you get started in the pizza business.Decide on the type of pizza business you want to start. Will you want to open a simple window for take-out pizza or do you have the funds and energy to start a full service pizza restaurant business? Having a bigger place with seats and table allows you to expand your menu to serve salads, pasta and full meals. A small take-out window or pizza kiosk is ideal for smaller budgets and for those who don't want too much work.Before opening a restaurant business, you should decide on focusing on cuisine you are familiar with. It is better to know how to cook even if you won't be doing the cooking every day. Knowledge about the food business will give you an edge over the competition. For example, if you don't know how to make pizza dough and your pizza maker skips work, your business may suffer for that day because no one can make the pizza crust. Placing the toppings and cheese is easy and all you have to do is stick it in the oven. Create a business plan for your pizza parlor. This will help you keep focused and provide guidelines for you to follow. It is easy to get distracted and forget things in the midst of the chaos of starting a restaurant business. Your business plan should cover marketing, profit and loss, budget, and expansion among other things. A business plan can also come in handy if and when you need to borrow money for capital.Estimate the amount of money you need to start a pizzeria. Add the expenses for rent, construction, the first batch of supplies and ingredients, wage, advertising, your furniture, equipment and pizza ovens. If you find that the total amount is more than you can afford, that's the time to go to a lending firm or bank to borrow money for your capital. By this time, you should have that business plan finished so you can give it to your lenders.To be able to know how much money you need for equipment purchases, make a list. If you will cater to the high-end market, you might want to install a brick oven. That will add to the costs but will also attract more customers. A pizzeria needs additional equipment and appliances like pizza pans, heavy-duty pizza ovens, dough mixer and a rolling machine. Location is a big factor for any restaurant business. For a pizzeria, you will also have to consider what type of pizza you will serve before deciding on the location. If you want to serve gourmet pizza, you should be located in an upscale neighborhood or in a business center. If you are just starting with a pizza kiosk or take-out window, a mall would be a good place to start.Make a lot of noise before you open your pizzeria. Send out press releases to your local newspaper and print some fliers that you can distribute around town. Offer tasting events at various local events and at the mall and universities. Talk to other restaurant business owners about boosting your marketing. Marketing is what's going to make your pizzeria popular and profitable aside from serving excellent tasting pizza.

Ehy ! Are You in Coral Gables  Miami  ?

Order your Big Pizza from PowerPizza.net

Late Night Pizza in Virginia Key

From deep-dish to thin crust, it’s hard to resist a good pizza! Whether you’re a vegetarian or a meat lover-type, we’ve compiled a list of the hottest pizza spots from around the country. Ever feel like there is not enough cheese on your pizza, too many onions or too little sauce? Worry no more! When you check out one of these places, you’ll have no complaints – just a mouth-full of pie.

Family Pizza

Everyone is loyal to the pizza from their home town. The west coast loves pizza their way.  The mid-west loves their pizza. Don’t even get us started on the Chicago’s Deep Dish vs. Virginia Key Pizza. Even other countries feel their pizza is the best. Without count Italian’s Pizza.

One thing we can all be certain about: We love pizza and so do you and it doesn’t matter where you live or your favorite style.

Eat the Best Pizza in Virginia Key 

Perfect Pizza The biggest pizza ever made was baked in Norwood, South Africa in 1990. It was a massive 100 feet across.The word pizza was originally spelt as "pitsa" Americans eat billions of slices of pizza every year; in fact the annual per capita pizza consumption is 23 pounds!Saturday night is traditionally the biggest night of the week for eating pizza.America's favourite pizza topping is pepperoni.America's least favourite pizza topping is anchovies.Americans eat 90 to 100 acres of pizza per day.During TV news broadcasts, most pizza is ordered during the weather forecast, and the delivery folks report that women, perhaps not surprisingly, are better tippers! Post Columbus tomatoes were brought back to Europe from the New World in the 16th century. Originally they were thought by many to be poisonous, but later became accepted and added to pizza and bread in Italy.In the 16th century, Maria Carolina, the Queen of Naples eventually convinced her husband, King Ferdinand IV, to allow the peasant dish pizza to actually be made in the royal oven.In 1889 Raffaele Esposito, the most famous pizza chef created a pizza pie for Queen Margherita - tomato, basil and cheese, to resemble the Italian flag, which remains the basis for American pizza and many pizzerias serve it as a margherita pizza.In 1905 the 1st American Pizzeria opened in New York City at 53 1/2 Spring St.In 1945, soldiers returning from WWII brought with them a taste for certain foods, and as their rations were dull when fighting in Italy pizza was at the top of their list.Outside of Italy, Argentina may well be the second best place for Italian food, especially pizza. Over sixty per cent of Buenos Aires' residents are of Italian descent, which is evidenced by the massive number of pizzerias lining the city's beautiful streets. But America may be a close second or third also.The people of America eat around 350 slices of pizza each second, or 90 to 100 acres per day. Each year, the pizza market is a $30 billion industry. In the U.S. alone there are about 61,269 pizza parlours.Everyone in the United States eats about 23 lbs., or 46 slices, every year. That's a lot of pizza!Each year in the United States, over 3 billion pizzas are sold.The most popular ethnic food in the US today is Italian.Children aged 3 to 11 prefer pizza over all other foods for lunch and dinner, that's according to a recent Gallup Poll.Thirty six percent of all pizza orders want their pizza topping to be pepperoni, far and away the most popular pizza topping! We consume around 251,770,000 pounds of pepperonis every year.

Ehy ! Are You in Virginia Key  Miami ?

Order your Pepperoni Pizza from PowerPizza.net

Vegetarian Pizza in Miami

Starting a pizzeria in Miami will require you to get more equipment than a regular restaurant business. You will need specific kinds of ovens to bake pizza. Some pizzerias even have huge brick ovens. It is fun to own your own pizza place and it can be a very lucrative business as long as you serve excellent tasting pizza. Here are some guidelines to help you get started in the pizza business.

Cheap Pizza

Decide on the type of pizza business you want to start.

Will you want to open a simple window for take-out pizza or do you have the funds and energy to start a full service pizza restaurant business in Miami ? Having a bigger place with seats and table allows you to expand your menu to serve salads, pasta and full meals. A small take-out window or pizza kiosk is ideal for smaller budgets and for those who don’t want too much work.

Fast Pizza delivery

Before opening a restaurant business, you should decide on focusing on cuisine you are familiar with. It is better to know how to cook even if you won’t be doing the cooking every day. Knowledge about the food business will give you an edge over the competition. For example, if you don’t know how to make pizza dough and your pizza maker skips work, your business may suffer for that day because no one can make the pizza crust. Placing the toppings and cheese is easy and all you have to do is stick it in the oven.

Big Pizza

Location is a big factor for any restaurant business. For a pizzeria, you will also have to consider what type of pizza you will serve before deciding on the location. If you want to serve gourmet pizza, you should be located in an upscale neighborhood or in a business center. If you are just starting with a pizza kiosk or take-out window, a mall would be a good place to start.

Make a lot of noise before you open your pizzeria in Miami . Send out press releases to your local newspaper and print some fliers that you can distribute around town. Offer tasting events at various local events and at the mall and universities. Talk to other restaurant business owners about boosting your marketing. Marketing is what’s going to make your pizzeria popular and profitable aside from serving excellent tasting pizza in Miami .


Pizza - New York Style Vs Chicago Style

Big Pizza If pizza lovers could be asked to describe exactly what they love about their favorite meal, they would probably inspire a gastronomic fairy tale. Most people enjoy the scrumptious crusts, while others love the cheese and the toppings. There are so many varieties of pizzas, but the two that could engage in a food fight are the New York style pizza and Chicago style pizza. These two varieties of pizza are extremely different, and they have such a loyal fan base.The first differentiating factor is the crust. Chicago style pizza can have a crust that is up to four inches thick. The deep dish crust has plenty of toppings and its crust is quite crumbly. The New York style pizza on the other hand has a very thin and crispy center and a chewy edge. New York pizza is easy to fold into a type of sandwich that can be easily chowed down. This makes it ideal for the hectic city lifestyle as taxi drivers, travelers and other city dwellers can have it on the go with minimum inconvenience. This is not the case with Chicago pizza as it is so thick, and it cannot be folded. Chicago pizza is meant to be devoured slowly and enjoyed comfortably with the help of a knife and a fork. Individuals who are watching their oil or grease intake should stay away from the New York pizza which has become famous for its oil content. Pizza from New York seems to have a pool of oil on its surface, while the oil in Chicago pizza is well distributed in the pizza itself.Foodies who want more cheese than crust should set their sights on the New York Pizza, or the stringy mozzarella to be precise. Pizza from Chicago has managed to balance the cheese with the crust and the toppings.New York pizza can easily be sliced and served as its crust is very thin. It can be cut into triangles or grid-like squares. However, the Chicago pizza's crust is too thick and one has to stick to the standard method of slicing.Individuals who love their toppings should stick to Chicago pizza. The four inch Chicago pizza has generous layers of rich toppings. New York pizza mainly has cheese, a layer of tomato source and scattered toppings.Individuals who love doughy crusts should purchase pizza from Chicago. This pizza's dough can also be thick and crumbly with a shortbread texture. New York pizza has chewy crusts, and sometimes the thin crusts can be quite crispy. Individuals who are looking for a quick snack which they can consume in a hurry should stick to the pizza from New York. This pizza is thin and it can be folded easily, making it the best meal for a busy day. However, the Chicago pizza can only be consumed slowly as it is a very heavy pizza that requires more time to consume.There is no denying that pizza is one of the best meals that come out of Italy. However, pizza restaurants are continuously creating different variations of this meal. All of them are tasty, and one's preference will be determined by the factors that are important to them.

Perfect Pizza in Little Haiti

From deep-dish to thin crust, it’s hard to resist a good pizza! Whether you’re a vegetarian or a meat lover-type, we’ve compiled a list of the hottest pizza spots from around the country. Ever feel like there is not enough cheese on your pizza, too many onions or too little sauce? Worry no more! When you check out one of these places, you’ll have no complaints – just a mouth-full of pie.

Pepperoni Pizza

Everyone is loyal to the pizza from their home town. The west coast loves pizza their way.  The mid-west loves their pizza. Don’t even get us started on the Chicago’s Deep Dish vs. Little Haiti Pizza. Even other countries feel their pizza is the best. Without count Italian’s Pizza.

One thing we can all be certain about: We love pizza and so do you and it doesn’t matter where you live or your favorite style.

Eat the Best Pizza in Little Haiti 

Cheese Pizza In all likelihood, pizzas (in terms of a flatbread with toppings) are probably as old as the history of the cultivation of wheat and bread-making. The ancient Assyrians and Babylonians were almost certainly placing toppings on their flatbreads, but they have left us no written records so we cannot be certain of this. Indeed, the first real evidence we have for something akin to a pizza comes from drawings preserved in Pompeii. These depict flatbreads with toppings.Of course, Roman versions of pizzas would not be anything like a modern pizza there would otn have been any tomatoes or bell peppers for one thing. These products both originate in the New World and were unknown in Europe until the 1500s. Still, based on the writings of various Roman authors it's possible to re-construct a Roman 'pizza' using a tapenade of olives and herbs, smoked sausages and cheese.Indeed, the descendants of such recipes, known as 'White Pizzas' are still cooked in Italy today. We need to fast forward to Naples in the 1850s, however, to find the first 'true' pizzas a bread-based crust topped with a tomato sauce, basil and cheese. Indeed, as far as we can tell the first pizzeria (called Port 'Alba) opened in Naples in 1830 and is still in business today as the Antica Pizzeria Port 'Alba.According to legend the Pizza Neapolitana (Piza alla Margherita) was crated by Raffaele Esposito at his pizzeria. Pietro il Pizzaiolo on the occasion of the visit of Queen Margherita of Savoy and her husband King Umberto I, to Naples in 1889. The ingredients were chosen because they represent the colours of the Italian flag and the pizza was reputedly sent to her at her residence in the Capodimonte Park in Naples (which might also mark this occasion as that of the first pizza delivery!). Pizzas have changed and evolved greatly during the past 150 years, with the introduction of the American 'deep dish' pizza and in the 1980s the generation of the first sweet or dessert pizzas. Toppings abound today and most of world's major cuisines will have had a pizza topping created in its honour. However, the true secret of a good pizza lies in the base and below are recipes for classic savoury and sweet pizza bases that work every time!Wheat Flour Pizza CrustThis is the pizza crust that I, personally use. It's based on a 1500 year old recipe (with modifications) and works properly every time!Ingredients: 300g plain flour 1 packet dried yeast 1 cup warm water 1 tsp sugar 1 tsp saltMethod: Take half a cup of the warm water and add the sugar, mixing thoroughly. Pour the dried yeast into this, cover and set aside in a warm place for 15 minutes until the mixture begins frothing. Meanwhile add the sugar to the remaining water and mix well.When the yeast has activated sift about 120g of the flour into the bowl and add the yeast and salt mixtures to this, making a wet dough. Add the remaining flour a little at a time until a firm dough is made. Tip onto a floured board and knead hard for 10 minutes. Roll the dough into a ball and turn onto a lightly-floured work surface. Either stretch with your hands or roll into a circle of about 28cm in diameter. Transfer to a lightly-greased baking tray and using your thumb and forefinger crimp the edges to form a raised lip. Cover and leave to stand for 20 minutes.Top the pizza base with your chosen sauce and topping then place in an oven pre-heated to 200°C and bake for about 18 minutes, or until the crust is golden and cooked through.Pizza DolceThis recipe is for, quite literally, a 'sweet pizza'. By not it's the classic Italian method for creating a sweet yeast-based pizza dough though the original recipe is based on French brioche-style bread.Ingredients: 1 tsp active, dried, yeast 175ml lukewarm milk 450g strong bread flour 4 large eggs 1 small egg yolk 3 large egg yolks 5 tbsp golden granulated sugar 1/2 tsp salt 250g salted butter, cubed and softenedMethod: Mix together the yeast, 125g of the flour and the milk. Blend to a fine batter then cover with a clean tea towel and set aside for 15 minutes. After this time sift the remaining flour over the top, but do not mix in. Cover once again and set aside in a warm place for 30 minutes to rise. After this time the sponge base should bubble up through the flour covering.Gradually mix the covering of flour into the risen sponge. Add the whole eggs and the 3 egg yolks and mix into the dough before adding the salt and sugar. Continue mixing until the dough is very elastic then turn onto a lightly floured work surface and gradually knead in the softened butter. Add the butter a tablespoon at a time, allowing each tablespoon to be absorbed into the dough before adding the next tablespoon. Knead for 5 minutes, or until the dough is smooth and elastic, then cover and place in the refrigerator to rise over night (by this time the dough should triple in volume). If necessary, remove from the refrigerator and allow to raise further in the morning.When ready, divide the dough into two or three equal pieces and roll out on lightly-floured working surfaces into circles about 6mm thick. Crimp the edges with your thumb and forefinger to raise them then place on baking trays, cover and set aside to rise for 10 minutes in a warm place.Prepare your desired toppings (these can be custard-based, chocolate based or cheesecake based) and prepare the pizza as you desire. When done place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the crust is puffed up and golden.Above you have just seen recipes for two classic pizzas. One savoury and one sweet. You can now create classic pizza bases, all you need to do now is to prepare appropriate toppings to complete your own pizza recipes.

Ehy ! Are You in Little Haiti  Miami ?

Order your Pizza Express from PowerPizza.net

Gluten Free Pizza in Miami

From deep-dish to thin crust, it’s hard to resist a good pizza! Whether you’re a vegetarian or a meat lover-type, we’ve compiled a list of the hottest pizza spots from around the country. Ever feel like there is not enough cheese on your pizza, too many onions or too little sauce? Worry no more! When you check out one of these places, you’ll have no complaints – just a mouth-full of pie.

Big Pizza

Everyone is loyal to the pizza from their home town. The west coast loves pizza their way.  The mid-west loves their pizza. Don’t even get us started on the Chicago’s Deep Dish vs. Miami Pizza. Even other countries feel their pizza is the best. Without count Italian’s Pizza.

One thing we can all be certain about: We love pizza and so do you and it doesn’t matter where you live or your favorite style.

Eat the Best Pizza  in Miami 

Fast Pizza delivery When we say Italian cuisines, we're definitely talking about pizza. Nine out of ten people are thinking of pizza when they want to go out for Italian. Perhaps many countries own various national dishes, but only few of them become an international all-time favorite. For Italy, they have two popular dishes: pasta and of course pizza.Pizza didn't actually started in Italy, it began in the Middle East where pieces of flat bread were used to hold toppings or seasoned oil and eaten without using any plates or tableware. The Greeks called this early pizza plankuntos and it was basically used as an edible plate when eating stews or thick broth. It was not yet what we would call pizza today. There are numerous well-known varieties of pizza in Italy, but the Pizza Margherita have set the standard.ITALIAN PIZZAS1. Pizza Margherita - this pizza was first made in 1899 when Queen Marghereta visited Napels to escape a cholera epidemic in the north of Italy. The ingredients used to make a Margherita pizza are, tomatoes, mozzarella cheese and basil, imitate the colors of the Italian flag. 2. Pizza Marinara - a traditional Neapolitan pizza that has oregano, anchovies and lots of garlic.3. Pizza Alla Napoletana (Napoli) - based on tomatoes, mozzarella and anchovies.4. Pizza Capricciosa - a topping of mushrooms, prosciutto, artichoke hearts, olives and ½ a boiled egg.5. Pizza Pugliese - makes use of the local capers and olives of the area. Topped with tomato, mozzarella and onions.6. Pizza Veronese - has mushrooms and tender Prosciutto crudo.7. Pizzas from Sicily - have numerous toppings ranging from green olives, seafood, hard-boiled eggs and peas.8. Pizza Ai Quattro Formagi - uses a four cheese combination using fresh mozzarella and three local cheeses such as Gorgonzola, ricotta and parmigiano-reggiano.9. Pizza Quattro Stagioni - based on tomato and divided in four sectors, one for each season: Spring: olives and artichokes; Summer: pepper; Autumn: tomato and mozzarella; Winter: mushrooms and boiled eggs. This makes a good sampler pizza with sections of artichokes, salami or Prosciutto cotto, mushrooms, and tomatoes.10. Italian tuna - is packed in olive oil is also a popular topping along with other marine products like anchovies, shellfish and shrimp.11. Pizza Ai Funghi e Salsicce (or boscaiola) - with mozzarella, mushrooms and sausages, with or without tomato.12. Italian calzones - are smaller than their American cousins and are often filled with either meats or fresh vegetables, like spinach, and mozzarella.13. Pomodoro Pachino and Rughetta - topped with cherry tomato and arugola.14. Pizza al taglio - also known as Pizza rustica is sold everywhere in Italy, usually by weight and often piled with marinated mushrooms, onions or artichokes. 15. Pizza Focaccia - resembles the earliest pizzas being without tomatoes or cheese but covered in olive oil, caramelized onions and other savory toppings.16. Sfincione - is a thick Sicilian sheet pizza that uses tomato sauce, anchovies (usually anchovy paste) breadcrumbs and caciocavallo (or another local variety) cheese.17. Dessert pizzas - is a new trend that is gaining popularity. It often have flavor combinations such as Nutella, honey, fruit jam, yogurt, and even mustard and liquor.18. Focaccia Al Rosmarino - based on rosemary and olive oil, sometime served with prosciutto. This pizza is usually served as an appetizer.19. Pizza romana - has tomato, mozzarella, capperi and anchovy.20. Liguria Pizzas - topped with basil pesto and no tomato sauce.

Ehy You in Miami. Order your Cauliflower Pizza from PowerPizza.net

Healthy Pizza in Flagami

From deep-dish to thin crust, it’s hard to resist a good pizza! Whether you’re a vegetarian or a meat lover-type, we’ve compiled a list of the hottest pizza spots from around the country. Ever feel like there is not enough cheese on your pizza, too many onions or too little sauce? Worry no more! When you check out one of these places, you’ll have no complaints – just a mouth-full of pie.

Cheap Pizza

Everyone is loyal to the pizza from their home town. The west coast loves pizza their way.  The mid-west loves their pizza. Don’t even get us started on the Chicago’s Deep Dish vs. Flagami Pizza. Even other countries feel their pizza is the best. Without count Italian’s Pizza.

One thing we can all be certain about: We love pizza and so do you and it doesn’t matter where you live or your favorite style.

Eat the Best Pizza in Flagami 

Vegetarian Pizza In all likelihood, pizzas (in terms of a flatbread with toppings) are probably as old as the history of the cultivation of wheat and bread-making. The ancient Assyrians and Babylonians were almost certainly placing toppings on their flatbreads, but they have left us no written records so we cannot be certain of this. Indeed, the first real evidence we have for something akin to a pizza comes from drawings preserved in Pompeii. These depict flatbreads with toppings.Of course, Roman versions of pizzas would not be anything like a modern pizza there would otn have been any tomatoes or bell peppers for one thing. These products both originate in the New World and were unknown in Europe until the 1500s. Still, based on the writings of various Roman authors it's possible to re-construct a Roman 'pizza' using a tapenade of olives and herbs, smoked sausages and cheese.Indeed, the descendants of such recipes, known as 'White Pizzas' are still cooked in Italy today. We need to fast forward to Naples in the 1850s, however, to find the first 'true' pizzas a bread-based crust topped with a tomato sauce, basil and cheese. Indeed, as far as we can tell the first pizzeria (called Port 'Alba) opened in Naples in 1830 and is still in business today as the Antica Pizzeria Port 'Alba.According to legend the Pizza Neapolitana (Piza alla Margherita) was crated by Raffaele Esposito at his pizzeria. Pietro il Pizzaiolo on the occasion of the visit of Queen Margherita of Savoy and her husband King Umberto I, to Naples in 1889. The ingredients were chosen because they represent the colours of the Italian flag and the pizza was reputedly sent to her at her residence in the Capodimonte Park in Naples (which might also mark this occasion as that of the first pizza delivery!). Pizzas have changed and evolved greatly during the past 150 years, with the introduction of the American 'deep dish' pizza and in the 1980s the generation of the first sweet or dessert pizzas. Toppings abound today and most of world's major cuisines will have had a pizza topping created in its honour. However, the true secret of a good pizza lies in the base and below are recipes for classic savoury and sweet pizza bases that work every time!Wheat Flour Pizza CrustThis is the pizza crust that I, personally use. It's based on a 1500 year old recipe (with modifications) and works properly every time!Ingredients: 300g plain flour 1 packet dried yeast 1 cup warm water 1 tsp sugar 1 tsp saltMethod: Take half a cup of the warm water and add the sugar, mixing thoroughly. Pour the dried yeast into this, cover and set aside in a warm place for 15 minutes until the mixture begins frothing. Meanwhile add the sugar to the remaining water and mix well.When the yeast has activated sift about 120g of the flour into the bowl and add the yeast and salt mixtures to this, making a wet dough. Add the remaining flour a little at a time until a firm dough is made. Tip onto a floured board and knead hard for 10 minutes. Roll the dough into a ball and turn onto a lightly-floured work surface. Either stretch with your hands or roll into a circle of about 28cm in diameter. Transfer to a lightly-greased baking tray and using your thumb and forefinger crimp the edges to form a raised lip. Cover and leave to stand for 20 minutes.Top the pizza base with your chosen sauce and topping then place in an oven pre-heated to 200°C and bake for about 18 minutes, or until the crust is golden and cooked through.Pizza DolceThis recipe is for, quite literally, a 'sweet pizza'. By not it's the classic Italian method for creating a sweet yeast-based pizza dough though the original recipe is based on French brioche-style bread.Ingredients: 1 tsp active, dried, yeast 175ml lukewarm milk 450g strong bread flour 4 large eggs 1 small egg yolk 3 large egg yolks 5 tbsp golden granulated sugar 1/2 tsp salt 250g salted butter, cubed and softenedMethod: Mix together the yeast, 125g of the flour and the milk. Blend to a fine batter then cover with a clean tea towel and set aside for 15 minutes. After this time sift the remaining flour over the top, but do not mix in. Cover once again and set aside in a warm place for 30 minutes to rise. After this time the sponge base should bubble up through the flour covering.Gradually mix the covering of flour into the risen sponge. Add the whole eggs and the 3 egg yolks and mix into the dough before adding the salt and sugar. Continue mixing until the dough is very elastic then turn onto a lightly floured work surface and gradually knead in the softened butter. Add the butter a tablespoon at a time, allowing each tablespoon to be absorbed into the dough before adding the next tablespoon. Knead for 5 minutes, or until the dough is smooth and elastic, then cover and place in the refrigerator to rise over night (by this time the dough should triple in volume). If necessary, remove from the refrigerator and allow to raise further in the morning.When ready, divide the dough into two or three equal pieces and roll out on lightly-floured working surfaces into circles about 6mm thick. Crimp the edges with your thumb and forefinger to raise them then place on baking trays, cover and set aside to rise for 10 minutes in a warm place.Prepare your desired toppings (these can be custard-based, chocolate based or cheesecake based) and prepare the pizza as you desire. When done place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the crust is puffed up and golden.Above you have just seen recipes for two classic pizzas. One savoury and one sweet. You can now create classic pizza bases, all you need to do now is to prepare appropriate toppings to complete your own pizza recipes.

Ehy ! Are You in Flagami Miami ?

Order your Cauliflower Pizza from PowerPizza.net

24h Pizza in Doral

From deep-dish to thin crust, it’s hard to resist a good pizza! Whether you’re a vegetarian or a meat lover-type, we’ve compiled a list of the hottest pizza spots from around the country. Ever feel like there is not enough cheese on your pizza, too many onions or too little sauce? Worry no more! When you check out one of these places, you’ll have no complaints – just a mouth-full of pie.

Late Night Pizza

Everyone is loyal to the pizza from their home town. The west coast loves pizza their way.  The mid-west loves their pizza. Don’t even get us started on the Chicago’s Deep Dish vs. Doral Pizza. Even other countries feel their pizza is the best. Without count Italian’s Pizza.

One thing we can all be certain about: We love pizza and so do you and it doesn’t matter where you live or your favorite style.

Eat the Best Pizza in Doral 

Fresh Pizza In all likelihood, pizzas (in terms of a flatbread with toppings) are probably as old as the history of the cultivation of wheat and bread-making. The ancient Assyrians and Babylonians were almost certainly placing toppings on their flatbreads, but they have left us no written records so we cannot be certain of this. Indeed, the first real evidence we have for something akin to a pizza comes from drawings preserved in Pompeii. These depict flatbreads with toppings.Of course, Roman versions of pizzas would not be anything like a modern pizza there would otn have been any tomatoes or bell peppers for one thing. These products both originate in the New World and were unknown in Europe until the 1500s. Still, based on the writings of various Roman authors it's possible to re-construct a Roman 'pizza' using a tapenade of olives and herbs, smoked sausages and cheese.Indeed, the descendants of such recipes, known as 'White Pizzas' are still cooked in Italy today. We need to fast forward to Naples in the 1850s, however, to find the first 'true' pizzas a bread-based crust topped with a tomato sauce, basil and cheese. Indeed, as far as we can tell the first pizzeria (called Port 'Alba) opened in Naples in 1830 and is still in business today as the Antica Pizzeria Port 'Alba.According to legend the Pizza Neapolitana (Piza alla Margherita) was crated by Raffaele Esposito at his pizzeria. Pietro il Pizzaiolo on the occasion of the visit of Queen Margherita of Savoy and her husband King Umberto I, to Naples in 1889. The ingredients were chosen because they represent the colours of the Italian flag and the pizza was reputedly sent to her at her residence in the Capodimonte Park in Naples (which might also mark this occasion as that of the first pizza delivery!). Pizzas have changed and evolved greatly during the past 150 years, with the introduction of the American 'deep dish' pizza and in the 1980s the generation of the first sweet or dessert pizzas. Toppings abound today and most of world's major cuisines will have had a pizza topping created in its honour. However, the true secret of a good pizza lies in the base and below are recipes for classic savoury and sweet pizza bases that work every time!Wheat Flour Pizza CrustThis is the pizza crust that I, personally use. It's based on a 1500 year old recipe (with modifications) and works properly every time!Ingredients: 300g plain flour 1 packet dried yeast 1 cup warm water 1 tsp sugar 1 tsp saltMethod: Take half a cup of the warm water and add the sugar, mixing thoroughly. Pour the dried yeast into this, cover and set aside in a warm place for 15 minutes until the mixture begins frothing. Meanwhile add the sugar to the remaining water and mix well.When the yeast has activated sift about 120g of the flour into the bowl and add the yeast and salt mixtures to this, making a wet dough. Add the remaining flour a little at a time until a firm dough is made. Tip onto a floured board and knead hard for 10 minutes. Roll the dough into a ball and turn onto a lightly-floured work surface. Either stretch with your hands or roll into a circle of about 28cm in diameter. Transfer to a lightly-greased baking tray and using your thumb and forefinger crimp the edges to form a raised lip. Cover and leave to stand for 20 minutes.Top the pizza base with your chosen sauce and topping then place in an oven pre-heated to 200°C and bake for about 18 minutes, or until the crust is golden and cooked through.Pizza DolceThis recipe is for, quite literally, a 'sweet pizza'. By not it's the classic Italian method for creating a sweet yeast-based pizza dough though the original recipe is based on French brioche-style bread.Ingredients: 1 tsp active, dried, yeast 175ml lukewarm milk 450g strong bread flour 4 large eggs 1 small egg yolk 3 large egg yolks 5 tbsp golden granulated sugar 1/2 tsp salt 250g salted butter, cubed and softenedMethod: Mix together the yeast, 125g of the flour and the milk. Blend to a fine batter then cover with a clean tea towel and set aside for 15 minutes. After this time sift the remaining flour over the top, but do not mix in. Cover once again and set aside in a warm place for 30 minutes to rise. After this time the sponge base should bubble up through the flour covering.Gradually mix the covering of flour into the risen sponge. Add the whole eggs and the 3 egg yolks and mix into the dough before adding the salt and sugar. Continue mixing until the dough is very elastic then turn onto a lightly floured work surface and gradually knead in the softened butter. Add the butter a tablespoon at a time, allowing each tablespoon to be absorbed into the dough before adding the next tablespoon. Knead for 5 minutes, or until the dough is smooth and elastic, then cover and place in the refrigerator to rise over night (by this time the dough should triple in volume). If necessary, remove from the refrigerator and allow to raise further in the morning.When ready, divide the dough into two or three equal pieces and roll out on lightly-floured working surfaces into circles about 6mm thick. Crimp the edges with your thumb and forefinger to raise them then place on baking trays, cover and set aside to rise for 10 minutes in a warm place.Prepare your desired toppings (these can be custard-based, chocolate based or cheesecake based) and prepare the pizza as you desire. When done place in an oven pre-heated to 200°C and bake for about 25 minutes, or until the crust is puffed up and golden.Above you have just seen recipes for two classic pizzas. One savoury and one sweet. You can now create classic pizza bases, all you need to do now is to prepare appropriate toppings to complete your own pizza recipes.

Ehy ! Are You in Doral  Miami ?

Order your Cheese Pizza from PowerPizza.net