Few Countries have their national identity so closely connected to a national recipe as Italy does. Italians abroad know it all too well: as soon as their nationality is discussed with someone for the first time, the subject of pizza is going to come up. From recommendations on the best local pizzerias to our opinion on popular franchises, from the age-old debates on deep-dish and pineapple, to claims that the best pizza is to be had in Chicago, Hanoi or Beijing. Pizza is the acknowledged international ambassador for Italian identity<\/strong>. Italy\u2019s history, culture and traditions have influenced the Country\u2019s most popular recipe, making it a recognisable brand and a symbol of the Italian character<\/strong>. If you are planning on showing off your knowledge of our national treasure on your next business trip to Italy, you might want to brush up on these 5 little-known facts about pizza. Pizza-making is an art, but it is also a science with precise rules, laid out and policed by several officially recognised schools and associations<\/strong><\/a>. One such rule is the blanket ban on the use of rolling pins to shape the dough, which has to be flattened and pulled by hand, starting from the centre and moving outwards towards the edge. This process pushes the air outwards. As the air bubbles expand in the oven, the crust becomes thick, fluffy and crunchy at the same time.
\n<\/p>\n1. It is expressly forbidden to use a rolling pin to make pizza<\/h3>\n
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