Did you know that umami is also present in pizza? | Press

São Paulo, July 2015 – On July 10, Brazil celebrates National Pizza Day. The traditional Italian dish has become popular worldwide and is a favorite in Brazil, especially on weekends. What not everyone knows is that this dish is rich in Umami – the fifth basic taste of the human palate – since tomato sauce and cheese, used in most recipes, are ingredients with a high level of glutamate, the amino acid that provides the fifth taste.

To celebrate this date, the Umami Committee, the group responsible for promoting the Umami taste in Brazil, developed a four-cheese pizza recipe. Mangia che te fa bene!

FOUR-CHEESE PIZZA

INGREDIENTS

Dough

• 1 cube of biological yeast (15 g)
• ½ tablespoon of sugar
• ½ cup of warm water
• 1 cup of warm milk (200 ml)
• 2 tablespoons of oil
• ½ tablespoon of salt
• 4 cups of all-purpose flour (450 g)
• ½ cup of tomato pulp (100 g)

Topping

• 2 cups of shredded mozzarella (200 g)
• ½ cup of crumbled gorgonzola (60 g)
• 1 tube of culinary cream cheese (250 g)
• 1 cup of coarsely grated parmesan cheese (80 g)

DIRECTIONS

1. In a bowl, place the yeast and sugar, and stir until dissolved.
2. Add the water, milk, oil, and salt, and mix well.
3. Gradually add the flour, kneading until you obtain a smooth and homogeneous dough.
4. Cover with a clean cloth and let rise for 1 hour, or until doubled in size.
5. Roll out the dough into two 30 cm (12-inch) discs, spread half of the tomato pulp on each, and bake in a preheated medium oven (180 °C / 350 °F) for 10 minutes.
6. Divide the cheeses between the two crusts and return to the hot oven for another 10 minutes, or until the mozzarella melts.
7. Remove from oven and serve immediately.

YIELD: 2 large pizzas (16 slices)
PREPARATION TIME: 1 hour and 40 minutes
TIP: If desired, replace the gorgonzola with provolone cheese.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami found specific receptors for this taste on taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the lingering taste that remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.