User talk:Shoelace01/Hawaiian pizza

Getting Started
Hi everyone from the Hawaiian pizza group!! Hopefully I'm doing this right, is new to me. Shoelace01 (talk) 16:44, 15 September 2022 (UTC)

This is my short Paper assignment. I will be breaking this data down to add a "Preparation" or "Cheese" section on the user page. That will be the section I plan to add to our Hawaiian Pizza page.
Resource topic: Hawaiian pizza Resource question: What are the cheeses and preferred baking methods for a Hawaiian pizza? ==== Gulzar, N. et al. (2021) ‘Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends’, Pakistan Journal of Agricultural Sciences, 58(4), pp. 1359–1365. Retrieved September 19, 2022, https://doi.org/10.21162/PAKJAS/21.50 ====

In the peer-reviewed journal, "Influence of mozzarella and cheddar cheese mixing on biochemical characteristics of pizza cheese blends", five high ranking professors from Pakistan thoroughly examined the different blend choices of cheese, how well they melt, and their elasticity once melted. This article specifically is interested in the impact the cheese blends have on the taste and appearances of pizza. This article indicates that there is a certain blend of cheeses that can be used on pizza to create the ideal quality and flavor attributes for a prefect pizza pie.

This research journal provides evidence that the use of mozzarella and aged cheddar cheese blended on pizza creates “better texture and flavor characteristics” overall because this blend results in an “increased production of organic acids, and proteolytic” (Gulzar et al., 2021, p. 1363). According to this study, these components are vital to achieving the desired cheese elasticity and flavor most pizza makers aspire to attain with their product.

==== Akane Matsumoto, Kanae Nakai and Kiyoshi Kawai (2022) ‘Effects of Water and Gelatinized Starch on the Viscoelasticity of Pizza Dough and the Texture of Pizza Crust’, Journal of Applied Glycoscience, 69(1), p. 1. Retrieved September 23, 2022, https://doi-org.ezproxy.uno.edu/10.5458/jag.jag.JAG-2021_0014 ====

In this peer-reviewed journal, three accomplished science scholars, Akane Matsumoto, Kanae Nakai, and Kiyoshi Kawai, analyze baking methods for various oven types and how they affect pizza crust texture. This article is interested in how to achieve a softer more idyllic crust using the electric oven. They evaluate two baking techniques, the electric oven method, and the stone oven method. In this case study, the researchers observed that the stone oven creates a softer crust when the pizza is baked at a high heat setting for a short amount of time. They also observed that the method used to bake pizza in an electric oven, results in a harder crust. This journal indicates that there are ways to improve the crust texture of the electric oven baking technique.

This journal demonstrates the baking methods used in both electric and stone ovens. In this article the researchers discover how the use of “water-enriched pizza crust with gelatinized starch [produced a] softer and stickier [crust] than the conventional [pizza] crust” when baked in the electric oven (Akane et al., 2022). Electric based ovens are more common in households and are likely to be utilized more regularly over stone ovens. According to this study, providing information to pizza makers on how to achieve softer crust using the electric baking method would aid in their abilities to produce a preferred pizza crust.

Britannica, T. Editors of Encyclopedia (2021, February 25). mozzarella. Encyclopedia Britannica. Retrieved September 29, 2022, https://www.britannica.com/topic/mozzarella
Britannica is a web-based encyclopedia that is comprised of a wide range of topics. The mozzarella cheese is monitored by senior editor Kara Rogers, who oversees the biomedical sciences sections over at Britannica. The mozzarella cheese page goes into great detail on the texture and taste of the cheese. It additionally details the process in which the cheese is made. Furthermore, this page indicates that mozzarella cheese is one of the key components used in cooking pizza.

This encyclopedia article provides examples of color, flavor, and quality variations of mozzarella cheeses. It also indicates shelf life and how the shelf life can be increased by aging the cheese. The mozzarella cheese page on this web-based encyclopedia specifies that “mozzarella is a plastic or stretched-curd cheese” that it is “stretched and kneaded until it attains a smooth, pliable consistency” (Britannica 2021). The page further describes evidence of how mozzarella is “molded into spheres or ovals and stored in water to keep it moist” allowing the cheese to be processed, shipped, and sold without spoiling (Britannica 2021). According to this encyclopedia page, mozzarella cheese is a key ingredient in pizza and by aging the cheese, pizza makers can prolong its shelf life, permitting them to store larger quantities of mozzarella.

==== Correll, J. (2011, November 10). The Original Encyclopizza: Pizza Ingredient Purchasing and Preparation (Vols. 319–323) [Paperback]. Correll Consulting, LLC — dba Fulfillment Press. Retrieved October 12, 2022, from https://www.correllconcepts.com/Encyclopizza/09_Cheese/09_cheese.htm ====

The Encyclopizza is an encyclopedia all about the technical aspects of pizza. The author, John Correll, is a writer, an experienced pizzeria restaurant manager, college professor, and a business consultant. With his years of involvement in the pizza industry, Mr. Correll is proficient in his ability to provide information on how to create an above-average quality pizza. In the cheese chapter in the Encyclopizza, detailed descriptions are provided on the process of making cheese and the different types of cheeses that are found on pizza. It also clearly states the preferred cheeses used on pizza and how those cheeses create ideal texture and taste components for pizza.

In the cheese chapter of the Encyclopizza, standards for formulating the idyllic cheese blends for a diverse range of pizza pies around the world are provided. This chapter implies that “the most common [cheeses used as a topping for pizza] are mozzarella, provolone, Parmesan, and Romano” (Correl, 2011, p. 319). The cheese chapter additionally provides evidence as to how even when other cheeses are used in creating certain “gourmet” pizzas, they are “often blended with mozzarella” because of the texture mozzarella cheese has once its baked in the oven (Correl, 2011, p. 319).

==== DAIRY FARMERS OF WISCONSIN. (2022, October 12). How to Pick the Perfect Cheese for Pizza. Wisconsin Cheese. Retrieved October 19, 2022, from https://www.wisconsincheese.com/the-cheese-life/article/107/perfect-pizza-cheese ====

The Dairy Farmers of Wisconsin is a Non-profit organization in Madison, Wisconsin dedicated to helping farmers in Wisconsin market their cheese products. According to their website, Wisconsin is the largest dairy producer in the United States of America, making them one of the largest cheese producers. In their article, How to Pick the Perfect Cheese for Pizza, detailed descriptions are offered on what the picture-perfect cheese melt on a pizza looks like. The article focuses on how the texture of the cheese appears and how the cheese should stretch when a slice is pulled away.

This article recommends what type of cheeses should be used on pizza and why they make ideal cheese specimens. The very first cheese the Dairy farmers of Wisconsin endorsed is mozzarella cheese. They suggest that mozzarella specifically “has ideal melting and stretching properties” and “it has just enough moisture to brown and bubble without burning as the pizza bakes” (Dairy Farmers of Wisconsin, 2022). This article further implies that mozzarella in particular, is the topping that most pizza pies consist of, including Hawaiian pizza.

==== Sutariya, S. G., Metzger, L. E., & Meletharayil, G. H. (2022). An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese. Journal of Dairy Science, 105(3), 2153–2165. Retrieved October 22, 2022, from https://doi.org/10.3168/jds.2021-21188 ====

This scientific article was published in the Journal of Dairy Science which is a leading research journal devoted to delivering peer-reviewed research on dairy and dairy related manufactured goods. In the scientific article, “An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese”, three high ranking scholars aim to establish the best practices to achieve the flawless mozzarella cheese melt on pizza. They intend to find out information on moisture level on different types of mozzarellas along with how those cheeses react when baked on a pizza. They likewise observed color and texture when baking, in conjunction with elasticity and saturation concentrations on the pizza due to the type of mozzarella applied.

In this article the researchers discovered “that a water-soaking pretreatment step of low-fat and fat-free cheese [mozzarella] shreds” helped improve the characteristic of pizza (Sutariya et al., 2022). By adding this critical step in the pizza preparation procedure, creators of Hawaiian pizza could improve the quality of their pizza. The information in this commentary would support data mentioned in previous sources about baking techniques and the type of cheeses that work well with those methods.

Shoelace01 (talk) 16:26, 17 November 2022 (UTC)