Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the difference between Italian Pizza and Jewish?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between Italian Pizza and Jewish?),it will help you,my kids.
Answer:
Italian Pizza is a food item and Jewish is a religion.
Observant Jewish people keep kosher, which eliminates the meat and cheese versions of pizza.
But, there are many other types of pizza that a Jew can eat that don't have meat.
A cheese pizza with mushrooms, black olives, peppers, or any other type of topping that doesn't contain meat make excellent pizzas.
My daughter's favorite (she's only 7) is an olive oil base, with plenty of garlic & fresh basil. Add fresh spinach and mozzerella, top with tomatoes, onions & black olives.
YUM!
Hope this helps?
The jewish one has to be kosher so many ingredients are not allowed to put on.
i donno, i have not eaten either
i hope you're not meaning this as that sick *joke*
anyways, jews eat kosher
food iems changes from place to place jews was kosher
Use only Kosher Cheese
Pizza made for Passover can not use leaven flour.
Various other toppings may be added, most typically:
herbs and seasonings such as basil, oregano, and garlic vegetables such as bell peppers, green peppers, asparagus, eggplant, broccoli, spinach, olives, onions mushrooms
Kosher Pizza these following intendments are not to be used: meat, seafood or fish products, sausage, (especially pepperoni or salami), ham, bacon, ground beef, anchovies, pineapple, and shrimp.
The crust is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese. In some pizza recipes (so-called "white pizzas") the tomato sauce is omitted, or replaced with another sauce (e.g. sauces made with spinach or onions). Pizza is normally eaten hot (typically at lunch or dinner), but leftovers are often eaten cold.
---
Italian pizzas:
Neapolitan pizza (pizza Napoletana). According to the rules proposed by the Associazione vera pizza napoletana and other sources quoted by the BBC, and the legal EU document with the Vera Pizza Napoletana Specification in translation. The genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or 00), natural Neapolitan yeast or brewer's yeast, and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with an approved mixer that moves in a clockwise direction. After the rising process, the dough must be formed by the right hand and the first two fingers of the left without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be soft and fragrant. Neapolitan pizza has also gained in Italy the status of "guaranteed traditional speciality". This admits only three official variants:
Pizza marinara: with tomato, garlic, oregano and oil;
Pizza Margherita: tomato, mozzarella in listels, basil and oil;
Pizza Margherita Extra: tomato, buffalo mozzarella from Campania in listels, basil and oil.
Veneto style: Pizza in Veneto (Venice, Padova) is very thin (0.5 cm), crispy in the outer ring but soft, almost flimsy, in the inner portion. Little sauce is used, and a popular topping is strips of Prosciutto.
Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy is available in 2 different "flavours": 1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio". Pizza is cooked in long, rectangular baking pans and relatively thick (1-2 cm). The crust similar to that of an English muffin and mostly cooked in an electric oven. When purchased, it is usually cut with scissors or knife and priced by weight. 2) In Pizza Restaurants (Pizzerie), where it is served in a dish in its traditional round shape, it features a very thin crust compared to Neapolitan recipe. It is mostly cooked in a wood-fired oven which gives pizza its unique flavour and taste. In Rome a "Pizza Napoletana" is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called "Pizza Romana", in Rome is called "Pizza Napoletana"). Strange enough, there is no such "Pizza Napoletana" in Naples and no "Pizza Romana" in Rome.
Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;
Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil;
Pizza with Ham and Mushrooms: tomato, mozzarella, ham, mushrooms;
Pizza Capricciosa ("Caprice Pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome raw ham is used and half hard-boiled egg is added ;
Pizza Quattro Stagioni ("Four Seasons Pizza"): same ingredients for the Capricciosa, but ingredients not mixed;
Four Cheeses Pizza: tomato, mozzarella, other cheeses;
Sicilian-style pizza has its toppings baked directly into the crust. An authentic recipe uses neither cheese nor anchovies. Sicilian Pizza in the United States is typically a different variety of product made with a thick crust characterized by rectangular share and topped with tomato sauce and cheese (and optional toppings). Pizza Hut's Sicilian Pizza, introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust.
What do you mean? I don't understand the question. Jewish pizza would have to use Kosher products and no animal fats. The cheese would have to be kosher. Otherwise, the pizza would be the same.
Jewish Pizza says, 'you never ring, you never call, such a worry you are to me'.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the difference between Italian Pizza and Jewish?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between Italian Pizza and Jewish?),it will help you,my kids.
Answer:
Italian Pizza is a food item and Jewish is a religion.
Observant Jewish people keep kosher, which eliminates the meat and cheese versions of pizza.
But, there are many other types of pizza that a Jew can eat that don't have meat.
A cheese pizza with mushrooms, black olives, peppers, or any other type of topping that doesn't contain meat make excellent pizzas.
My daughter's favorite (she's only 7) is an olive oil base, with plenty of garlic & fresh basil. Add fresh spinach and mozzerella, top with tomatoes, onions & black olives.
YUM!
Hope this helps?
The jewish one has to be kosher so many ingredients are not allowed to put on.
i donno, i have not eaten either
i hope you're not meaning this as that sick *joke*
anyways, jews eat kosher
food iems changes from place to place jews was kosher
Use only Kosher Cheese
Pizza made for Passover can not use leaven flour.
Various other toppings may be added, most typically:
herbs and seasonings such as basil, oregano, and garlic vegetables such as bell peppers, green peppers, asparagus, eggplant, broccoli, spinach, olives, onions mushrooms
Kosher Pizza these following intendments are not to be used: meat, seafood or fish products, sausage, (especially pepperoni or salami), ham, bacon, ground beef, anchovies, pineapple, and shrimp.
The crust is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese. In some pizza recipes (so-called "white pizzas") the tomato sauce is omitted, or replaced with another sauce (e.g. sauces made with spinach or onions). Pizza is normally eaten hot (typically at lunch or dinner), but leftovers are often eaten cold.
---
Italian pizzas:
Neapolitan pizza (pizza Napoletana). According to the rules proposed by the Associazione vera pizza napoletana and other sources quoted by the BBC, and the legal EU document with the Vera Pizza Napoletana Specification in translation. The genuine Neapolitan pizza dough consists of Italian wheat flour (type 0 and/or 00), natural Neapolitan yeast or brewer's yeast, and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with an approved mixer that moves in a clockwise direction. After the rising process, the dough must be formed by the right hand and the first two fingers of the left without the help of a rolling pin or other mechanical device, and may be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be soft and fragrant. Neapolitan pizza has also gained in Italy the status of "guaranteed traditional speciality". This admits only three official variants:
Pizza marinara: with tomato, garlic, oregano and oil;
Pizza Margherita: tomato, mozzarella in listels, basil and oil;
Pizza Margherita Extra: tomato, buffalo mozzarella from Campania in listels, basil and oil.
Veneto style: Pizza in Veneto (Venice, Padova) is very thin (0.5 cm), crispy in the outer ring but soft, almost flimsy, in the inner portion. Little sauce is used, and a popular topping is strips of Prosciutto.
Lazio style: Pizza in Lazio (Rome), as well as in many other parts of Italy is available in 2 different "flavours": 1) In take-away shops so-called "Pizza Rustica" or "Pizza a Taglio". Pizza is cooked in long, rectangular baking pans and relatively thick (1-2 cm). The crust similar to that of an English muffin and mostly cooked in an electric oven. When purchased, it is usually cut with scissors or knife and priced by weight. 2) In Pizza Restaurants (Pizzerie), where it is served in a dish in its traditional round shape, it features a very thin crust compared to Neapolitan recipe. It is mostly cooked in a wood-fired oven which gives pizza its unique flavour and taste. In Rome a "Pizza Napoletana" is topped with tomato, mozzarella, anchovies and oil (thus, what in Naples is called "Pizza Romana", in Rome is called "Pizza Napoletana"). Strange enough, there is no such "Pizza Napoletana" in Naples and no "Pizza Romana" in Rome.
Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano, oil;
Pizza Viennese: tomato, mozzarella, German sausage, oregano, oil;
Pizza with Ham and Mushrooms: tomato, mozzarella, ham, mushrooms;
Pizza Capricciosa ("Caprice Pizza"): mozzarella, tomato, mushrooms, artichokes, cooked ham, olives, oil (in Rome raw ham is used and half hard-boiled egg is added ;
Pizza Quattro Stagioni ("Four Seasons Pizza"): same ingredients for the Capricciosa, but ingredients not mixed;
Four Cheeses Pizza: tomato, mozzarella, other cheeses;
Sicilian-style pizza has its toppings baked directly into the crust. An authentic recipe uses neither cheese nor anchovies. Sicilian Pizza in the United States is typically a different variety of product made with a thick crust characterized by rectangular share and topped with tomato sauce and cheese (and optional toppings). Pizza Hut's Sicilian Pizza, introduced in 1994, is not an authentic example of the style as only garlic, basil, and oregano are mixed into the crust.
What do you mean? I don't understand the question. Jewish pizza would have to use Kosher products and no animal fats. The cheese would have to be kosher. Otherwise, the pizza would be the same.
Jewish Pizza says, 'you never ring, you never call, such a worry you are to me'.
correctness,It's Non-profit and only for informational purposes.
- Can some one suggest an easy dessert ?
- Does anyone know a good recipe for Egyptian Tahini/Hummus?
- Hey desi lok, I want to make some masala chai?
- Japanese foods and spices?
- What is this Chinese dessert?
- Does anyone know how to make authentic Thai black pepper sauce?
- What is the trick to perfecting thai curry? i especially enjoy pangang curry..?
- Would you be so kind as to describe "high tea?"?
Related Question about Food and Health
- What is the difference between CHOWMEIN and CHOPSUEI?
- What is the difference between pudding and mousse?
- What is the difference between ramen, udon, and soba?
- What is the difference between Spaghetti and Fettuccine?
- What is the difference between spaghetti and noodles? zitti and pasta?
- What is the different of INDIA in the world and what is the sweet of BHARATH?
- What is the english name for Pandan?
- What is the everyday food, that people eat for breakfast, lunch and dinner.in In