Pizza One Holiday Catering Special

We wanted to wish you all a Happy Holiday season by offering all of our customers 10% off all catering orders from now until February 15th of 2014.  There is no purchase necessary and you can use this offer as many times as you would like or as you need.

 

Let Pizza One in either Wayne or Haskell cater your holiday office party, home holiday party or banquet holiday party this holiday season…and save money doing it!  

Make any catering order for this season and receive 10% off of that order, it is THAT simple!  

To view our catering menu, please goto: MENU

 

The Summertime Pizzas – Pizza When You Want To Eat Light

As the chill in the air wears off and bare trees finally turn lush with green leaves it is obvious that summer is fast approaching Northern, N.J.  When summertime does eventually arrive many of us find ourselves with different routines.  Instead of turning to a hot tea or coffee during the day for that pick me up in the Winter, during the Summer, you will probably opt for an Ice Coffee or Latte.   Instead of wearing a suit and tie to work in the Winter, a much more dressed down and lighter golf shirt is preferred for the Summer.

In terms of pizza, when one goes out to lunch they tend to want to keep it lighter because they don’t want to return to their work with a bloated feeling in the hot weather and so the pizzas we prefer become of the lighter variety so as not to weigh us down.  It is during conversations like these that we often discover one of the reasons that New Jersey is a great place to live and eat!  The Northeast and in particular, the New York/New Jersey area is among the best places to get a great variety of pizzas in the world.  May we suggest some different “summertime pizzas” for you to contemplate as the Spring gives way to the heat?

Chicken Caesar Salad Pizza – There is nothing tastier and lighter than having salad on a pizza.  The combination of textures between crisp iceberg lettuce and a warm pizza dough, tender to the bite and golden brown, drizzled with a balsamic glaze or oil & vinegar is an extremely delicious pizza that will not leave you feeling bloated after eating it.  You can have a plain salad pizza or you could add a caesar dressing and if you just need a little more, adding the grilled chicken is not only light, but it is healthy too!

The “Capri” Pizza – This classic Italian pizza is really the pinnacle of all pizzas as it manages to blend an old world taste with a lighter type of fare to achieve what many consider to be the “perfect” pizza.   The “Capri” pizza is built on a firm but just crispy enough pizza dough.  Halved plum tomatoes are mixed with chopped garlic, olive oil and cubed fresh mozzarella cheese and placed on top of the almost fully-cooked pizza dough and then put back into the pizza oven.  When it is done, fresh basil is applied to taste.  It is sometimes splashed with additional olive oil.  We dare you to walk into a pizzeria in Ohio and ask for this pizza!  They will think you are speaking, well…Italian!  ‘Nuff said!

Veggie Pie –  Nothing beats the heat better than a veggie pizza!  The best part about the veggie pizza is that you can get it with whatever combination of vegetables that you want.  Order yours with black olives, sweet vidalia onions and fresh garlic or get it with just green and red peppers.  You decide, and in North Jersey you would be hard pressed to find ANY pizzeria that couldn’t pull off a decent veggie pie.  Artichokes can be added to green olives and feta cheese for an even different taste.  Mama always said to eat your vegetables, although we don’t think that this is what she had in mind.

Even if it is a pizza that is not on the menu, just ask.  You would be surprised at how many pizzeria’s will accommodate your request, as odd as it might be.  Pizza guys…they KNOW!

For more information on Summertime Pizzas, please visit our web site at:

www.njpizzaone.com  

And the most popular pizza topping is?

Pepperoni is a popular pizza topping in America. It is also used in Pepperoni Rolls, and a variety of sandwiches. This topping makes up 36% of all pizza orders. Every year, approximately 251,770,000 pounds of pepperoni is eaten in the United States.

History

The term pepperoni is a corruption of the word peperoni, the plural of peperone, the Italian word for “bell pepper”. Pepperoni originated in Italy in 1889.  It wasn’t until 1919 that the first reference of a pepperoni pizza was made.

Italian immigrants brought with them a tradition for curing meats and packing them into natural casings for drying and preservation. These dried and fermented “sausages” could be stored at room temperature for months, which would prove very useful during extended winters with little to no access to fresh meat.

The dry sausage known as pepperoni was not a native Italian recipe, although there are several native salamis and sausages that use similar ingredients. In Italy, pepperoni lovers would have to ask for a spicy salami to come close to the taste of American pepperoni.

What is it made of?

Pepperoni is usually made from curing pork or beef. Turkey is also a popular ingredient.  Sodium Nitrate is used as a modern curing agent. Paprika or other capsicum provides the orange/red color.

How Pepperoni is Made

Chunks of meat (pork, beef or turkey) are mixed with seasonings and a sodium nitrate curing agent. Sugar is commonly added to act as a fermentation agent and an acid equalizer. Ingredients are then compounded.

After compounding, the pepperoni mix is stuffed into casings, usually using a mechanical stuffer, forming a link which keeps the mix together during the cooking phase. After the mix is stuffed into the casings, it is sectioned off with a piece of string or rope.

Pepperoni is commonly cooked in smoke houses or in ovens at a low temperature to slowly dry and age the links. This process may take days.

Once the process is complete, this delicious topping is ready to eat!

To see how pepperoni is made, please go to this VIDEO

Is Pizza As Bad For You As Fast Food?

The great majority of people would put pizza in the category of fast food.  To this group of people, pizza is just as bad for you as the food from giant fast food chains, throwing it together with just about any greasy or artery clogging fast food fare.  While pizza is sometimes sold the same way as many of the large fast food chains sell fast food, there are also many benefits of eating it that would exclude it from being categorized the same way.

The Healthy Pizza

One of the main ingredients in pizza are the tomatoes.  Tomatoes are good for us, this much we know.  That is because tomatoes contain certain antioxidants that can actually prevent cancer.  The actual antioxidants found in tomato have been found to be especially helpful in preventing cancers of the mouth, stomach, colon and lungs.  Testing has found that pizza can contain an even higher concentrated amount of antioxidants due to the extraction of water during the process of production.  Even the dough in pizza is rich in some antioxidants and unlikely enough, can be amplified during the preparation of a pizza.

Other Healthy Ingredients

This is no means the end of the list.  Onions are another common ingredient found in pizza and pizza sauce.  Onions are rich in vitamins and are also known to lower blood sugar levels to contribute to the prevention of diabetes.

The Endless Possibility of Pizza

One of the things that makes pizza attractive  to us is the variety by which you can make a pizza.  Of course, the basics are the dough, the sauce and the cheese, but other items can be added as a topping such as all kinds of chicken, vegetables and beef items.  By adding other nutritional toppings to your pizza you in essence are contributing to a healthier pizza alternative.  Try adding something nutritional to a Big Mac!

When you add things like chicken, you enhance the healthy properties of your pizza.  You can also modify the dough (whole wheat dough) as well as the sauces or the cheeses that go into your pizza.  There are some pizzerias that offer a gluten-free pie and toppings such as fruit and other vegetables, you can even get brussel sprouts on your pizza at some pizzerias!  All that means is that the health benefits of pizza as a meal truly depends on you and your creativity.

Conclusion

Next time you are making the choice between fast food and pizza, remember that pizza is only what you make of it.  If you have the will and are creative enough, by getting just a little bit of information, you can make this meal contain all the healthy ingredients our bodies may need daily and thus show the true benefit and value of pizza, a remarkable and healthier alternative than “fast Food”

To learn more about Pizza, please visit the Pizza 1 Web Site at:  www.njpizzaone.coma 1 Haskell N.J., Pizzeria, is pizza healthy, antioxidants in pizza?, pcb social media arts,

 

Can You Top This?

It was not too long ago, looking back, that we did not have many choices when it came to anything.  If you wanted milk it was only skim or whole, there was no one percent or two percent option.  If you wanted soda it was regular or diet, now we can get orange/pineapple decaffeinated soda with lemon in 20-ounce bottles.  It used to be that you could go buy a candy bar without having to labor over the different kinds of candy bars.  Now there is Milk chocolate, dark chocolate, special chocolate, chocolate with almonds, raisins, mint and macadamia nuts!

Pizza is NO different.  With pizza, it used to be Round or square, regular or Sicilian, they put your slice on one of those plain white paper plates and you were off.  Today is a much different story as you can go into any pizzeria in North Jersey and get pizza with almost any topping you can think of.

Americans eat approximately 350 slices of pizza per second. And 36 percent of those pizza slices are pepperoni slices, making pepperoni the number one choice among pizza toppings in the United States.   The madness only increases from there!  For starters, one must consider that there are levels and degrees of craziness when it comes to the toppings on pizza.

“Traditional” – There are traditional staple toppings like Cheese, Pepperoni, meatball, Sausage, peppers, onions, mushrooms, fresh garlic, black olives, bacon and even anchovies.  We all recognize and love these and they are all not mutually exclusive, able to be mixed and matched to suit your pleasure.  These toppings are all considered boring considering all of today’s choices.  Even Ham & Pineapple on a pizza is considered traditional.

“Specialty” – This is where things start to get a little weird, but they all still taste good on pizza and they are definitely pizza toppings that our kids grew up being able to get easily in most pizzerias.  Salad pizza, Pesto pizza, Penne vodka pizza, buffalo chicken with bleu cheese, cheeseburger pizza, vegetarian, bruschetta and the list goes on and on.  There is a pizzeria restaurant in the Tri Boro area that even offers a Pesto meat ravioli pizza that is to die for!  If you can think of a meal staple that can physically go on a pizza, you can have it!  How about Chicken Cordon Bleu pizza or Cheese ravioli vodka sauce pizza?  Yup, you can get it.  Truth be told, the “specialty” pizzas are really tasty for the most part.

“Extreme” – Extreme pizzas are, well, just what the name implies!  Sometimes these pizzas  are topped with very expensive foods like caviar.   Other times you can find “theme” related pizzas like the “Yoda” pizza, This Jedi “Masterpiece” is made out of green bell peppers, black olives, mushrooms and cheese. Other extreme examples even include the mixing of food genres, Pizza and fast food for instance.  There is a pizza maker in the mid-west who makes a “McPizza”, complete with burger patties, chicken nuggets and french fries on TOP of the pizza.  The possibilities are endless!

The “Yoda” Pizza

 

 

 

 

 

“Oh My God” – The toppings above are all selections that we found without having to go overseas.  Once you venture to some other countries to see what THEY are putting on pizzas, you really get an appreciation for just how far we have gone as a civilization in adding to the pizza pie.  in India pickled ginger, minced mutton, and paneer cheese are the favorite toppings for pizza slices. In Japan, Mayo Jaga (a combination of mayonnaise, potato and bacon), eel and squid are the favorites. Green peas rock Brazilian pizza shops and Russians love red herring pizza.  One of the most “Oh My God”-caliber-slices we were able to find was the “Squid Ink Pizza”.  In this particular creation, which we found among The Dragon’s Roar’s roundup of Japanese pizzas, the standard tomato sauce is replaced with black, mouth-staining squid-ink sauce—which is said to add a salty-sweet flavor to the pie. Keeping with the seafood theme, this unique pizza also features a smattering of shrimp—but thankfully no cheese.

Squid Ink Pizza

 

 

 

 

 

Whether it is “traditional”, “specialty” or “extreme” pizza you seek, the good news is you can probably find it somewhere in North Jersey.  Hunkering for that PB&J pizza?  Maybe your craving a slice of vodka calamari pizza!  Whatever it is, we dare you to go out there and find it, we think you will.  Now that “Squid-Ink” pizza…Not so much!

You can learn and read more about pizza on our web site!

The History Of Pizza In America

Pizza is not the kind of food who’s history can be easily traced and even though the Italians proudly lay claim to having invented the pizza, it’s historical origins remain largely debatable, with many nations and people having played a part.

In Sardinia, French and Italian archeologists have found a kind of bread baked over 7,000 years ago.  The ancient Greeks had a flat bread called Plakous, which was flavored with toppings like herbs, onion and garlic.  Other European settlers baked flats of bread like plates where toppings were applied and eaten off of the plate (the bread), which was then eaten as well.

The history of Pizza can be traced back through many centuries and times where many peoples have taken credit for this culinary delight that is enjoyed today all over the world but did THEY really INVENT pizza?  Hardly!

Because the stories and theories are so far reaching, for the purposes of this article, we will concentrate on the more recent explanation to the history of Pizza in the United States.

Pizza first made its appearance in the United States with the arrival of Italian immigrants in the late 19th century. This was certainly the case in cities with large Italian populations, such as, New York City, Chicago, and Philadelphia where pizza was first sold on the streets of Italian neighborhoods. In the late 19th century, for example, pizza was introduced by peddlers who walked up and down the streets with a metal washtub of pizzas on their heads, selling their wares at two cents a chew. This was the way pizza used to be sold in Naples, in copper cylindrical drums with false bottoms that were packed with charcoal from the oven to keep the pizzas hot. It was not long until small cafes and groceries began offering pizzas to their Italian-American communities.

The first printed reference to “pizza” served in the US is a 1904 article in the Boston Journal.  The first pizzeria in America was founded by Gennaro Lombardi in Little Italy, Manhatten, and the large, wide pizzas made in the city would become known as the new York-style. Gennaro Lombardi opened a grocery store in 1897 which was later established as the first pizzeria in America in 1905 with New York’s issuance of the mercantile license. An employee of his, Antonio Totonno Pero, began making pizza for the store to sell that same year. The price for a pizza was five cents but, since many people could not afford the cost of a whole pie, they would instead say how much they could pay and they were given a slice corresponding to the amount offered. In 1924, Totonno left Lombardi’s to open his own pizzeria on Coney Island called Totonno’s. While the original Lombardi’s closed its doors in 1984, it was reopened in 1994 just down the street and is run by Lombardi’s grandson.

Pizza was brought to the Trenton area of New Jersey very early as well, with Joe’s Tomato Pies opening in 1910, followed soon by Papa’s Tomato Pies in 1912. In 1936, De Lorenzo’s Tomato Pies was opened. While Joe’s Tomato Pies has closed, both Papa’s and Delorenzo’s have been run by the same families since their openings and remain among the most popular pizzas in the area. Frank Pepe’s Pizzeria Napoletana in New Haven, Connecticut, was another early pizzeria which opened in 1925 (after the owner served pies from local carts and bakeries for 20–25 years) and is famous for its New Haven style Clam Pie. Frank Pepe’s nephew Sal Consiglio opened a competing store, Sally’s Apizza, on the other end of the block, in 1938. Both establishments are still run by descendants of the original family. When Sal died, over 2,000 people attended his wake, and the New York Times ran a half-page memoriam. The D’Amore family introduced pizza to Los Angeles in 1939.

Before the 1940s, pizza consumption was limited mostly to Italian immigrants and their descendants. The international breakthrough came after World War II. Allied troops occupying Italy, weary of their rations, were constantly on the lookout for good food. They discovered the pizzeria, and local bakers were hard-pressed to satisfy the demand from the soldiers. The American troops involved in the Italian campaign took their appreciation for the dish back home, touted by “veterans ranging from the lowliest private to Dwight D Eisenhower.”

Ric Riccardo pioneered what became known as the “Chicago-Style” Deep Dish pizza when, in 1943, he and Ike Sewell opened Pizzeria Uno in Chicago. In 1948, the first commercial pizza-pie mix — ‘Roman Pizza Mix‘ — was produced in Worchester, Mass, by Frank A. Fiorillo.

All of this history of a staple of the American diet has brought us to the point we are at today.  Pizzeria’s are spread all over the United States but the most successful pizzerias with the tastiest pizza pies are the ones that use only the freshest tomatoes, cheeses and ingredients.  Most of us take Pizza for granted but many of us never stop to think about the history of what we are putting into our mouths and bodies.  Hopefully this article will put the history of the Pizza pie on the forefront as you enjoy that next delicious slice!

Share In Our Quality Tradition Today With Your Favorite Pizza

One thing that sets our pizzeria apart is our unswerving commitment to quality. It’s exemplified in everything we do, from our friendly service and atmosphere to each and every pizza we serve. Our traditional cheese pizza is a great example. While it’s the most basic pie we make, it’s garnered a lot of praise over the years. Why? We always use the best ingredients—from our handmade crusts to our special sauce. And of course, no one can forget one of the key ingredients—great cheese!

​We only use premium all-natural Grande Mozzarella cheese on our pizzas because nothing we have found compares to its creamy, buttery taste, and no other cheese works in such great harmony with our other fine ingredients. Grab a slice, and you’ll see how our Grande Mozzarella cheese offers unparalleled flavor, stretches without coming off of the pie and melts in your mouth. It’s impossible not to notice the cheese on our traditional cheese pizza has better texture than other cheese pizzas. By comparison all other cheeses taste, look and feel like imitations.

Our passion is to bring you the ultimate pizza experience, and in order to do that we work with companies who share our commitment to reaching the highest standards and who relentlessly pursue excellence in their own businesses. Grande Cheese Company insists that all of the milk used to make their cheese originates from dedicated dairy farms that have attained the highest rating—Verified Premium Plus—from the Dairy Quality Center. Not only do they start with the finest ingredients, the company’s skilled artisans use Old World craftsmanship to create all-natural cheeses that deliver rich dairy flavor. In the end, your taste buds are the real winners each and every time you enjoy one of our pizzas.

If you haven’t experienced one of our cheese pizzas, made with The Finest Italian Cheeses Money Can Buy®, we invite you to share in the quality tradition, today!

Is Pizza Good Or Bad For You?

It may be the oldest question known to man-kind and there are many different opinions if you scour the web.  Is eating pizza bad or good for your health?  If you eat pizza more than once or twice a week, then this question might make you nervous, if you do not eat pizza more than once a week, then you are probably with the group that eats everything in moderation and thus are probably safe.  Fortunately, for pizza lovers, the answer is not as bad as you may have thought and depends largely on the quality of the ingredients used to make the pizza itself.

Pizza has been being made for centuries and although many disagree on the origin of this delicious food, the basic ingredients used to make a basic cheese pizza have remained the same, Dough, Sauce and cheese, but that is where the story becomes a little cloudy.

Here in the Northeastern part of the United States, the competition among pizzerias can be particularly intense, creating an atmosphere where the common pizzeria will follow short cuts to be more competitive with their pricing.  In these situations, they often rely on inferior products to make their pizza and thus, create an inferior pizza that can be dangerous for consumption in large quantities over a long period of time.

Let’s take the cheese used on pizza for instance.  It has been found after some study that some of the least expensive cheeses on the market today contain fillers that assist in the length of time cheese can be kept without going bad.  This is good for the pizzerias because they can buy in quantity and thus, get that better pricing and do not have to worry about their cheese going bad over a long period.  This approach is especially bad for consumers as some of the fillers and preservatives in the cheese can be harmful to one’s health.  One of the ingredients in inferior pizza cheese has been a chemical known as Polydimethylsiloxane, a substance that is sprayed on cheese to aid in keeping it fresh longer.  What is this chemical?  It is more widely known as silicone and many inferior cheese products use this substance in their manufacturing and obviously, it is not good for human consumption.  It is chemicals like this that make eating pizza a hazard for children and adults alike and should be avoided at all costs.

The good news is that you can ask which ingredients and which kinds of cheese your pizzeria uses in the making of your pizza.  There are some companies that are absolutely known for producing the best and healthiest cheeses on the market today.  Grande Cheese is one of the leaders in the industry for delivering the freshest and safest quality cheeses and ingredients to the pizzeria market.  They do NOT use fillers or spray preservatives on their cheeses.  Their cheese does not stay good for as long a period as the inferior cheeses, but their cheese’s health threats are nowhere near as serious as the inferior brands.

So, in summary, the best way to ensure that you are eating the freshest and safest pizza is to ask your pizzeria what kinds of ingredients that they are using to make your cheese pizza.  Do your research to find out what ingredients are in that cheese and you will be well on your way to keeping your family as safe as possible when consuming food from the local pizzeria.  How healthy the pizza you eat is in direct proportion to the ingredients used to make it!

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