Pizza takeawaysOriginating in Neapolitan cuisine, pizza has become popular in many different parts of the world. A food takeaway shop or restaurant that primarily makes and sells pizzas is called a "pizzeria". The phrases "pizza parlor", "pizza place" and "pizza shop" are used in the UK. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff and pizza takeaways.
In restaurants, pizza can be baked in an oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
Pizza home delivery is also available.
Pizza can be high in salt and fat. There are concerns about negative health effects. Pizza Hut has come under criticism for the high salt content of some of their meals which were found to contain more than twice the daily recommended amount of salt for an adult.
European nutrition research on the eating habits of people with cancer of the mouth, oesophagus, throat or colon showed those who ate pizza at least once a week had less chance of developing cancer, they found. Dr Silvano Gallus, of the Mario Negri Institute for Pharmaceutical Research in Milan, who led the research said: "We knew that tomato sauce could offer protection against certain tumors, but we did not expect pizza as a complete meal also to offer such protective powers." Nicola O'Connor, of Cancer Research UK, told BBC News Online: "This study is interesting and the results should probably be looked at in the context of what we already know about the Mediterranean diet and its association with a lower risk of certain types of cancer.
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