The world's biggest pizza in Italy measuring 5m and 19cm in diameter and weighing in at 24kg!
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Kartoffel pizza (with border).  The origin of the word pizza is uncertain. The term "pizza" first appeared "in a Latin text from the southern Italian town of Gaeta in 997 AD, which states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze ("twelve pizzas") every Christmas Day, and another twelve every Easter Sunday"

Kartoffel pizza (with border). The origin of the word pizza is uncertain. The term "pizza" first appeared "in a Latin text from the southern Italian town of Gaeta in 997 AD, which states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze ("twelve pizzas") every Christmas Day, and another twelve every Easter Sunday"

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Pizza The Official Food of Connecticut - Learn about the history of pizza in America and get a great recipe for homemade pizza dough and sauce, and complete with toppings of your choosing.  Perfect for cooking with kids.  Part of the Tour the World by Food series

Pizza The Official Food of Connecticut - Learn about the history of pizza in America and get a great recipe for homemade pizza dough and sauce, and complete with toppings of your choosing. Perfect for cooking with kids. Part of the Tour the World by Food series

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Recipe Pizza website has everything pizza. Making different types of dough, sauces, and toppings.

Recipe Pizza website has everything pizza. Making different types of dough, sauces, and toppings.

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Most Sicilian pizza is just too thick for me, but Rizzo's in Astoria is the home of the wondrous thin-crust Sicilian slice. For 40 years, Joe Rizzo has been making thin-crust Sicilian pizza the way his father learned in Sicily. That means he uses homemade sauce (slightly sweet), full-cream mozzarella that lies ever so gently on top of the light—almost demure—crust, and just enough Romano cheese to give his pizza a little zing. When you walk into Rizzo's, all you'll see on the counter are…

Most Sicilian pizza is just too thick for me, but Rizzo's in Astoria is the home of the wondrous thin-crust Sicilian slice. For 40 years, Joe Rizzo has been making thin-crust Sicilian pizza the way his father learned in Sicily. That means he uses homemade sauce (slightly sweet), full-cream mozzarella that lies ever so gently on top of the light—almost demure—crust, and just enough Romano cheese to give his pizza a little zing. When you walk into Rizzo's, all you'll see on the counter are…

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