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I'm doing the Teacher training college. Pizza is my favourite food.

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In much the same way as curry, coffee, and...er...Cava, another foreign foodie export has long had a place in the hearts of us Brits. Guessed what it is yet? Hold your horses, ladies; it isn't celeb chef Gino D'Acampo - but it is another Italian favourite.

That's right; it's pizza - and despite those Italian origins, it's (almost) as synonymous with British culture as politely munching your way through a disappointing meal before informing the waiting staff it was 'delicious'.

When you think about it, pizza's essentially a much posher version of a distinctively more British snack: cheese on toast. It's probably why we love it; we all enjoy a bit of cheddar - it's the ultimate comfort food, after all. But when melted and paired with all manner of mouth-wateringly tasty toppings, there's no denying that it's absolute food heaven.

Of course, there's a less 'British' way to make pizza - and it involves 'real' Italian cheese (mozzarella, of course), olive oil over butter and great quality ingredients from base to top.

We digress...

While we'd quite happily slip into a full-on, frothing-at-the-mouth food coma at the mere thought of a cheese and pepperoni-topped bread base, we must (or at least, try to) remember why we put fingers to keyboard to type this blog. The reason is this: we can all remember our first trip to the local pizzeria but our love affair with the Italian teatime treat goes back much further than that - as does some of the language you'll still hear in pizza restaurants today.

According to the Oxford English Dictionary, the word pizza itself doesn't originate from Naples, though this is where it was popularized, but from the Abruzzo region and its vicinity. And guess what else? The Italian newspaper, La Repubblica, recently revealed that the oldest reference to the word in Italian was in 997 AD.

When it comes to pizza-related language, second only to the word of the foodstuff itself is margherita - arguably one of the most-requested of all the topping combinations out there. It's a Neapolitan word, named in honour of the Queen of Italy during her visit to Naples in 1889. Her name was Margherita of Savoy and we bet the lady in question was thrilled to be likened to a pizza.

Shall we compare thee to a summer's day? "No, but I'd love to be named after a cheese and tomato-topped main course," Margherita was heard to say. Probably. Oh, well...not at all. We jest, of course... the name was actually chosen as the tomatoes, mozzarella cheese, and basil echoed the red, white, and green of the Italian flag.

But now we reckon you're at least a little bit intrigued about other ways in which pizza-related language has seeped into everyday parlance.

While there's no doubt that pizza's Italian, you could be forgiven for thinking that - like coffee - it's another 'American thing'. Arriving in the US as an immigrant food, the mealtime classic was often once referred to as a 'pizza pie'. And yes, we're humming that song now too...

Today, however, it's known as plain old 'pizza' - indeed, pizza pie is rather tautologous, as pizza is literally 'pie' in Italian. Pizza is said to come originally from the Latin word pinsa, which simply means 'flatbread'. If that's whet your appetite, here are a few more foodie facts you might not know...

Neapolitan Pizza Must be Consumed Where it is Baked - Those Italians really are particular, aren't they? But there's a method behind their meat and cheese-flavoured madness. That said, according to the LifeinItaly.com site, Neapolitan-style pizza isn't special simply because of its relevance in history. It's also due to this little-known fact: in 2010 it was granted an STG qualification by the EU. This means the Neapolitan (meaning 'relating to Naples') pizza is a specialita tradizionale garantita (guaranteed traditional speciality) and its ingredients are regulated by law. So, everything from the size and shape of the dough to where the pizza is consumed has to be just-so - who knew?!

A Written Description of Pizza Goes as Far Back as 1830 - Someone on the Stack Exchange site sheds a little light on the 'pizza pie' thing, saying: "A description of pizza in Naples around 1830 is given by the French writer and food expert Alexandre Dumas in his work Le Corricolo, Chapter VIII. He writes that pizza was the only food of the humble people in Naples during winter and that "in Naples pizza is flavoured with oil ...."

English Words of Italian Origin Don't Stop at 'Pizza' - Most of these you'll know already, but did you know that - alongside pizza - these words come via Italy: broccoli, barista, coffee, macaroni, scampi, and artichoke. Mind very much blown.

Now, I don't know about you but the frozen section of the supermarket and its oh-so-tempting boxed pizzas is calling. Who am I kidding?! I'm grabbing my coat and I'm going out for a proper one! See you on the flip-side!

The opinions and other information contained in OxfordWords blog posts and comments do not necessarily reflect the opinions or positions of Oxford University Press.

Author

Lauren Holden is a Lancashire-born, Yorkshire-based freelance copywriter and journalist in her early 30s. Her website is www.laurenholden.co.uk.

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A slice of history: pizza parlance through the ages | OxfordWords blog

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In much the same way as curry, coffee, and...er...Cava, another foreign foodie export has long had a place in the hearts of us Brits. Guessed what it is yet? Hold your horses, ladies; it isn't celeb chef Gino D'Acampo - but it is another Italian favourite.

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I'm studying to be a English teacher, I'm 26 years old. I work at my parents bakery and I love to watch series!
I really like milanesas, I think I couldn't live without milanesas jaja

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Buenas, hoy tenemos una receta facil y rapida, que son las milanesas de ternera o escalopes de ternera hechos a la napolitana, con salsita, jamon queso y un toque de oregano, a disfrutar! CADA SEMANA NUEVAS VIDEORECETAS, SUSCRIBETE GRATIS: http://www.youtube.com/user/cocinandopasoapaso?sub_confirmation=1 Facebook https://www.facebook.com/pages/Cocinandopasoapaso/505824782812019 Mi Blog http://cocinanpasoapaso.blogspot.com.es Google+ https://plus.google.com/u/0/108791785826010124553/posts Twitter https://twitter.com/cocinandopap GRACIAS POR VISITAR MI CANAL!

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My name is Fidel Bire I'm 24 years old, single, and a student at Sedes, I like to go out with my friends and I enjoy Italian food and Coca Cola.

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This is easier than you think to make and is so delicious, make double and pop one in the freezer, from BBC Good Food magazine.

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We are students of the first year of Teaching Training Practice in English.
We choose "milanesas a la napolitana" as our favourite food because it is the perfect combination between pizza and milanesa.

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Milanesas a la Napolitana | Filetes de Pechuga de Pollo

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Aprende con este vídeo cómo hacer Milanesas a la Napolitana o supremas. Es una receta argentina que se hace con unas milanesas o filetes empanados cubiertos con salsa de tomate y queso. Se puede hacer de varias formas, yo he elegido hacerlas con pechuga de pollo en vez de ternera.

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I'm Flavia. Woman, 40 years. Married to Caesar. Nico's and Mati´s mom. I like to enjoy family and nature. I have a restless spirit and I am in constant search.

My favorite food is a homemade pizza! Four cheeses... better!

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Esta receta de masa de pizza argentina la tenía pendiente de subir desde hace tiempo. Me falta mucho por depurar la receta y conseguir que me quede igual que cuando vamos a comer a la pizzería el Trébol o al Picsa, pero hay que ir pasito a pasito.

Esta receta me la pasó Chechi, que es mi conexión Argentina en Madrid, y la verdad que poco a poco voy consiguiendo que me vaya quedando con la misma textura y esponjosidad que una auténtica pizza argentina.

La principal característica de la pizza argentina y que la hace totalmente peculiar es:

Es una masa esponjosa con un grosor que entre 1 y 2 cm o más.

En las pizzerías argentinas suelen tener la masa precocida sobre la que se ponen los ingredientes.

Se suele cocinar en un molde que se mete en el horno de la pizza.

Suele tener más proporción de agua y más levadura.

La masa tiene que levar dos veces. La primera vez cuando se hace amasa y se espera que duplique su tamaño y la segunda cuando se pone en el molde.

Ingredientes para preparar la masa de pizza argentina

1kg de harina

15g de sal

Una cucharadita de azucar

600g de agua

45g de levadura fresca/15 g de levadura seca

50ml de aceite de oliva virgen extra

Lo primero es preparar el prefermento, para ello utilizamos una o dos cucharadas de la harina, el azúcar y la levadura junto con un poco del agua y lo mezclamos bien hasta que se forme una masa homogénea. Lo tapamos con un paño y lo dejamos entre 10 y 30 minutos hasta que doble de tamaño.

Una vez que nuestro prefermento ha doblado de tamaño y se han formado la textura " tipo esponja ", lo juntamos junto con el resto de harina, el aceite de oliva virgen extra, el resto de agua que no hemos utilizado y la sal. Lo amasamos todo hasta que quede una masa lisa y elástica.

Separamos la masa que hemos obtenido con un cuchillo o con una espátula y formamos tres bolas. Puede parecer mucho, pero es necesario para que así la pizza nos quede luego muy esponjosa y con un grosor de más de un centímetro.

Ponemos una de las bolas en una bandeja para pizza que habremos aceitado ligeramente para que no se nos pegue la masa, y la dejamos levar durante casi una hora o hasta que se duplique su tamaño. Yo tapé la masa con un poco de plástico transparente para que no se nos seque la masa mientras la dejamos levar. Un par de veces, durante el levado de la masa, fui extendiendo con los dedos la masa para que fuese cogiendo la forma adecuada.

Una vez que ya tenemos la masa con la forma adecuada, prehorneamos la masa durante un par de minutos en el horno a 250ºC para conseguir que la masa nos quede un poco más crujiente. En este caso he utilizado la bandeja de horno sobre la cual he extendido la masa.

Para la pizza que he preparado marqué con un poco de salsa de tomate la masa antes de meterla en el horno, más que nada porque es como he visto que suelen hacer en las pizzerías argentinas, que suelen tener las masas precocidas y marcadas con la salsa de tomate sobre la cual echan luego el resto de ingredientes.

Ahora que ya tienes la masa preparada, te recomiendo que prepares una de las auténticas recetas de pizza argentina. Algunas de las que he ido preparando por el blog son estas:

Si no habéis probado nunca una pizza estilo argentino, ya no tenéis excusa. Si necesitáis una bandeja para preparar las pizzas argentinas, esta es la que tengo yo que compré por Amazon:

Quieres recibir las siguientes recetas en tu correo?

Suscríbete a la lista de correo de Cómeme la pizza

Muchas gracias por apuntarte

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Receta casera de masa de pizza argentina

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Esta receta de masa de pizza argentina la tenía pendiente de subir desde hace tiempo. Me falta mucho por depurar la receta y conseguir que me quede igual que cuando vamos a comer a la pizzería el Trébol o al Picsa, pero hay que ir pasito a pasito.