Integrative Assignment – Traditional Pizza vs. Non-Traditional Pizza

1. Assumption

Before this cluster, I was very unfamiliar with the process of Chemistry in making food. I didn’t realize that gluten was something that had to be formed in a recipe, nor did I realize that adding a fat such as oil or butter could interfere with the formation of gluten. I knew that some people could not tolerate gluten because of Celiac Disease and that there were certain foods that were made to be gluten free, but I never knew how. After learning about gluten formation in Kitchen Chemistry, I am now aware of the process of making gluten-free products. In one of our most recent Chemistry classes, we discussed high fructose corn syrup and how just because it is not the only type of corn syrup that should not be consumed. This cluster has also encouraged me to look at the ingredients of the everyday foods that I consume to see what they’re made of.

2. Dish

For my Italian dish, I chose pizza. Although this seems like a simple dish, I have been intrigued with the different versions of pizza ever since we first became aware of them in our Eatalians class. There’s a difference between the traditional Margherita pizza that comes from Naples, Italy and the pizza that is known around the world. Today, pizza is made with numerous different toppings such as meat, vegetables, and even pineapple.

3. Chemical Analysis

Flour, more specifically bread flour, is a key ingredient in pizza. The type of flour you use when making pizza can play a significant role in the texture of the dough for the pizza crust. The flour in pizza helps create a soft dough. The amount of flour used in making a pizza varies, you need more flour when the dough is sticky as it helps make the dough firmer. The gluten content in flour is also important because the more gluten present, the stronger the elasticity in the dough. Bread flour tends to have a 12%-14% protein content which means that with the formation of gluten, the dough will have more texture when it’s cooked. In our first lab, we learned that the more protein present in flour results in the formation of more gluten.

4. Cultural Analysis

Pizza originated from Naples, Italy. The first pizza made was a traditional Margherita style that included tomatoes for a sauce, mozzarella, and basil. The Margherita pizza was made by famous pizza maker Raffaele Esposito for the Queen of Savoy. The color of the ingredients was not accidental, Esposito made them to represent the Italian Flag. Pizza is a food that’s differs from culture to culture. Italians are more likely to stick to their traditional Margherita pizza while other cultures will add different toppings to their pizzas. I believe that similarly to olive oil, pizza is not the same in the U.S. or other countries as it is in Naples, Italy because they are where the tradition started. Although traditions can be kept, they are also altered over time and through travel.

5. Integration

The similarity between the chemical and cultural analysis is that they are both altered depending on the culture. First, the type of flour used in the pizza dough can vary from culture to culture depending on how they like their crust. Some like their crust flaky and thick while others prefer it to be on the thin side. The type of crust that they like will result in the amount of flour that they will use for their dough, or even the type of flour used. Second, the type of pizza consumed in places varies as there are different traditions and/or customs around the world. As previously mentioned, Italy tends to lean towards the traditional Margherita pizza while other cultures will add assorted toppings to their pizzas. The flour and toppings are similar in the way that different cultures have different customs and it changes wherever you go.