Running head: ANNOTATED BIBLIOGRAPHY: PIZZA 1

Annotated Bibliography: Pizza

Sam Edgerly

Saginaw Valley State University

ANNOTATED BIBLIGOGRAPHY: PIZZA 2

Ceccarini, R. (2011). Pizza and pizza chefs in japan: a case of culinary globalization. Chapter

2.1, Leiden: Brill. Retrieved from:

http://search.ebscohost.com/login.aspx?direct=true&db=e020mna&AN=368179&site=ed

s-live

This chapter from Brill Leiden’s book titled Pizza and Pizza Chefs in Japan

writes all about the origin of the word pizza and the actual dish. It first denies the claims

of the word originating in Germany, Latin America and Greece. It then moves to the

Middle East where round flatbreads stuffed with vegetables spread throughout the

Mediterranean area. The author then elaborates on what the actual meaning of the word

“pizza” which means a sort of plain flatbread. From here the author goes into 3 types of

pizzas in Napoli: a salty pizza, a sweet pizza, and a more traditional pie pizza. Brill then

discusses what these sweet pizzas consisted of which was usually almonds and vanilla.

He goes on to discuss how pizza was a food of the poorer areas of Italy as it was cheap to

make and easy to eat. Finally, the article discusses how mozzarella, tomato, and basil

were added to this flat bread and named after the Queen Margarita which is where the

traditional word comes from and how pizza spread through the world. This source is a

book and attracts those interested in the origins of pizza. It is written in simple but

factual language and one can expect to get where the word pizza came from in the

reading of this chapter. One might be interested in this article because one might simply

want to know the background of why pizza became so widespread like it is today.
ANNOTATED BIBLIGOGRAPHY: PIZZA 3

GIBSON, R. (2007, May 27). Hand-tossed pizza: more marketing gimmick than reality. Holland

Sentinel, The (MI). Available from NewsBank: Access World News: https://0-infoweb-

newsbank-com.library.svsu.edu/apps/news/document-

view?p=AWNB&docref=news/12272788D684C928.

This article written by Richard Gibson focuses on the business that large pizza

places lose from local, more authentic pizza establishments. The main point discussed in

the article was the fact that most large pizza corporations such as Papa Johns, Pizza Hut

and Dominos do not actually hand toss their so-called hand tossed pizzas. This is

because some workers might make the middle too thin or too thick. The reason that thee

pizzas remain as hand tossed on the menu is because customers see this as meaning more

personal and less machine made. The article then discusses how pizzas are rolled on the

counter instead of being hand tossed. It then moves into how these large pizza

corporations are losing business to local pizza places who offer authentic hand tossed

pizzas with a more premium taste as well as premium ingredients. This source is a

magazine article and aims to reach audiences that are interested in gaining more business

as pizza place owners. This relates to those who simply want to know more about the

behind-the-scenes of pizza making in a large corporation. One can expect to easily

understand and comprehend this article as well as to gain knowledge on the American

pizza industry. It is written in very simple language and this tells the reader that the

author is trying to reach a large variety of people from all educational backgrounds.
ANNOTATED BIBLIGOGRAPHY: PIZZA 4

Koerner, B. I. (2004, Oct 10). Where's the cheese? everywhere. New York Times (1923-Current

File) Retrieved from

https://0searchproquestcom.library.svsu.edu/docview/92735434?accountid=960

This news article touches on a product that Dominos introduced back in

2004. This product was compared to Pizza Hut’s stuffed crust pizza which was created in

1995. This news article wrote that this new product had more cheese per square inch

than the stuffed crust pizza from Pizza Hut. It then went into how the American

Dominos franchise took this idea from Japan's Dominos franchise. From here it went

into how this was not the first time a American pizza franchise had taken an idea from

overseas. The first was when pizza hut took the 4-corner pizza from Britain where it was

ultimately failing. The article then goes back to the original topic of this product from

Dominos. The American product was tweaked because Americans like a more traditional

taste in a product. The article then reveals the actual name of this new product which was

called the Doublemelt. This source is a news article from The New York Times

newspaper. It is written in simple terms and a reader can expect to get that American

pizza companies love to take products from overseas to alter them for the American

consumer market. One might be interested in this article for knowing how American

pizza chains operate and come up with these new products for the American pizza

market.
ANNOTATED BIBLIGOGRAPHY: PIZZA 5

Locci, F., Oliviero, V., Garofalo, A., Mucchetti, G., Ghiglietti, R., Francolino, S., & Iezzi, R.

(2008). Detection of cow milk in cooked buffalo Mozzarella used as pizza topping

[electronic resource]. Food Chemistry, 107(3), 1337–1341.

https://doi.org/http://dx.doi.org/10.1016/j.foodchem.2007.09.040

This academic source was about the fraud of putting mozzarella cheese from cows

on pizzas that are labeled as mozzarella cheese from bison. The journal explains how

mozzarella cheese made from the milk of a buffalo is 20 to 30 percent more expensive. It

goes into how companies are selling pizzas with the label of 100 percent buffalo

mozzarella but in fact there is some cow mozzarella mixed in the cheese. The article then

goes into a whole study that compared countless pizzas from Italy to see if one could

distinguish between cow cheese and buffalo cheese. It compared cow and buffalo casein

contents which would tell one how much of each cheese was truly on the pizza. It ended

up that most of the pizzas purchased as “all buffalo mozzarella” were in fact a mixture or

even just cow mozzarella. From here it is discussed how pizza companies are paying for

these high-quality ingredients but are not obtaining truly high quality ingredients. This

source is an academic journal that is meant to be read by companies, pizza restaurant

owners, and employees of these institutions. This text was written to suppliers all around

the world for the purpose of raising the awareness of what is happening in the mozzarella

cheese business. One can expect very formal language as well as in depth data on how

the specific tests were done.

ANNOTATED BIBLIGOGRAPHY: PIZZA 6

Marikar, S. (2019). &Pizza, robots & the future of dining. Inc, 41(2), 48. Retrieved from

http://search.ebscohost.com/login.aspx?direct=true&db=f6h&AN=135621675&site=eds-

live

This article discusses Michael Lastoria and his state-of-the-art pizza business

named &Pizza. It speaks about how this company is moving into the new era by

adapting to this technology filled society. &Pizza is implementing dough bots to speed

up the pizza making process while allowing workers to keep jobs. This article alludes to

the fact that all &Pizza’s 750 employees are paid 2 dollars over minimum wage. It then

moves into how this company is speeding up delivery speed by having mobile production

trucks so that the pizza can be made on the way to delivery. It then goes on to discuss

how this pizza place is adapting to this modern era by having all their orders made by

app. One cannot simply call or email this restaurant. In addition to this all the employees

must be up to date on all pop culture to be able to relate to this young growing society.

Directly following this the author writes that all Michael’s employees have his personal

cell number and lets the reader know that all business is done over text. This source is

from a magazine article. It seems to be an interview style article where Michael’s input

as well as the authors responses are given. It is written in very simple terms and it's very

easy for anyone to understand. One might be interested in this article because one might

want to hear about how new companies are becoming for modernized in a society that is

becoming more modern by the second.

ANNOTATED BIBLIGOGRAPHY: PIZZA 7

McConnell, A. (2019, April 8). The 9 best types of pizza in the United States. Retrieved

from https://www.tripsavvy.com/kinds-of-pizza-in-the-united-states-1329092

This article is about the types of pizza around the United States. It addresses 9

different types of pizza. The first is Neapolitan pizza which is an original traditional

Italian pizza with minimal cheese and toppings. The second is California Style which is a

thin crust pizza that focuses on specialty toppings such as ricotta and mustard. The third

is Chicago deep dish which is a thick pizza where the toppings are put in backwards so

that the cheese does not burn. The fourth is Chicago thin crust which is a thin and crispy

crust with a lot of meat on small pieces. The fifth is Detroit style which is a square pan

pizza with crunchy edges. The sixth is New England Greek which is a thin pizza often

accompanied by Greek toppings. The seventh is New York thin crust which is meant to

be eaten folded onto itself. The eighth is St. Louis style pizza which has provel cheese

instead of mozzarella. The last kind is New Jersey style in which the sauce is placed over

the cheese and toppings. This source is from a travel website and is aimed for all

readers. It contains simple language and one can expect to fully understand this reading

very easily. One might be interested in this article for the reason of knowing how the

different styles of pizzas differ from one another.

ANNOTATED BIBLIGOGRAPHY: PIZZA 8

Peckenpaugh, D. J. (2016). Redefining frozen pizza. (cover story). Snack Food & Wholesale

Bakery, 105(12), 16. Retrieved from

http://search.ebscohost.com/login.aspx?direct=true&db=f6h&AN=120305117&site=eds-

live

This magazine article outlines how Palermo’s Pizza is rising in the frozen pizza

industry. It starts with outlining how the owners of Palermo’s moved from Italy and

opened a pastry shop which then led to the creation of the restaurant known as Palermo’s

Pizza. The pizza found national fame and the owners were urged to get into the frozen

business. The line grew abundantly in just a few years because of the new premium

brand that was released. The article then goes into the specific kinds of pizzas and their

ingredients. It then discusses additional ways Palermos is promoting growth. Some of

these included see through tops for their frozen pizzas, the addition of Stromboli to their

market, and the reduction of unnatural flavoring as well as coloring. The article then

goes into how the company is expanding as well as what the workers experience on the

daily while working at the companies’ headquarters. This source is a magazine article

and one can expect to gain knowledge of a new product as well as ways this company is

changing to frozen pizza industry. This aims to attract the everyday American because

most Americans love pizza and always seem to look for new premium products to invest

in. This might be interesting to a reader that wants to know a quality frozen pizza to

invest in so that when that individual desires pizza, he or she does not have to drive to

and from an actual pizza place or pay a delivery person to deliver it for them. Basically,

this draws readers who want a convenient meal that includes high quality products.
ANNOTATED BIBLIGOGRAPHY: PIZZA 9

Pizza Hut: nutrition on the menu - Pizza Hut is to provide nutritional information on its menus as

part of a voluntary scheme. (2009, January 19). Datamonitor. Available from NewsBank:

Access World News: https://0-infoweb-newsbank-

com.library.svsu.edu/apps/news/document-

view?p=AWNB&docref=news/125D5A6092149210.

This article focuses on a new Pizza Hut policy that came out in 2009. Pizza Hut

in the U.K. was beginning to put nutrition labels on their pizza boxes. This was an

attempt to combat the growing obesity rate. It then discussed some issues with this new

policy, the first being that employees cannot guarantee exact portions every time a new

pizza is made. The second was the question on who would audit this nutritional

information for the whole pizza chain. The last issue found in this policy was the fact

that when most people dine out, they are not going to look at the label to try and be

healthier. The article then makes clear that Pizza Hut’s goal is to help improve the rising

obesity rate and aims to get ahead of other restaurants in case this legislation becomes

mandatory in the near future. This source is a news article and it aims to attract all of the

health aware individuals throughout the world. One can expect simple language and

sentence structure. Ultimately this was written to try and improve the typical fast food

stereotype of being unhealthy. It aims to make clear that restaurants such as Pizza Hut

are aware of the growing obesity rate and makes clear that many restaurants want to

improve the general public's health.

ANNOTATED BIBLIGOGRAPHY: PIZZA 10

Staller, J (1997). As American as pizza pie. Smithsonian, 28(3),138. Retrieved from

http://search.ebscohost.com/login.aspx?direct=true&db=fgh&AN=9706012266&site=eds

-live

This article discussed the history of pizza. It went into how pizza came over to

the United States after World War I when troops ate it in Italy. It discussed how quickly

pizza spread around the world and it answered the question of why this major spread

happened. This was due to how easy it is to share food with people without needing to sit

down and use utensils. It also is very cheap and accessible. It also discussed the creation

of chains such as Pizza Hut and Dominos as well as the creation of frozen pizza brands

such as Tombstone Pizza. Near the end of the article it discussed how pizza came from

Naples, Italy. The pizza tradition began with the lower income people consuming it. It

eventually spread to the royalty consuming it after mozzarella cheese was made from

wild buffalo milk. This spread to the royalty ultimately spurred on the tradition of pizza

throughout the world. This source is a magazine article and the audience is the everyday

reader. This is written so that a large variety of people can read and comprehend it. It is

written in a simple and casual way. Readers should expect an article that simple lays out

its message in a form very comprehensible and understandable. This article might be

interesting to individuals who desire to know why pizza is so popular among people all

over the world.

ANNOTATED BIBLIGOGRAPHY: PIZZA 11

VINCENTINI, O., IZZO, M., MAIALETTI, F., GONNELLI, E., NEUHOLD, S., & SILANO,

M. (2016). Risk of cross-contact for gluten-free pizzas in shared-production restaurants in

relation to oven cooking procedures. Journal of Food Protection, 79(9), 1642–1646.

https://doi.org/10.4315/0362-028X.JFP-15-538

This academic journal touched on the procedures and safety of making both

gluten free and regular pizzas at the same restaurant. This article began with an intro on

the actual celiac allergy and touched on how much gluten is safe for a celiac individual to

consume in a gluten free pizza. The journal outlined a study that took many ways

restaurants prepare their two types of pizzas and it tested each one for how much gluten

resulted in the final gluten free pizza. It seemed to focus on how gluten free pizzas can

be contaminated either in the oven or from the airborne flour is regular flour is used when

rolling the dough. It then delved into the specific procedures for making a truly gluten

free pizza which were outlined as washing one's hands before preparing a gluten free

pizza, using a dedicated oven or side of the oven for gluten free pizzas, and using gluten

free flour to roll out the gluten free dough. This specific source is an academic journal

and it aims to attract those who are celiac and allergic to gluten. This article is written in

a very formal format as is it a scholarly article. One can gather that pizza places are

taking high precautions to make actual gluten free pizzas for those allergic to gluten. One

might be interested in this if one is looking into if these so called “gluten free” pizzas are

indeed gluten free. The article lays down some evidence by using a study which makes it

very credible so this results in another reason one might be interested in this article.
ANNOTATED BIBLIGOGRAPHY: PIZZA 12