Sure, you've heard of road cuts and stuffed crust, but how about Sicilian or stripes? Or St. Louis crowned with Provel? And no, we are not referring to Provolone! There are many types of pizza to enjoy, but what makes each of these types of pizza different?
Pizza is undoubtedly a beloved meal in America. About one in eight Americans eat a slice of pizza on a given day, according to a report by the US Department of Agriculture (USDA). So why not confuse things with cakes that are inspired by styles all over the world? We talked to a man who wrote the verbal book about pizza, Steve Dolinsky, food reporter for ABC 7 in Chicago, and the author of Pizza City USA: 101 reasons why Chicago is America's largest pizza cityto split regional pizzas that demonstrate the diversity of this beloved creation.
Regardless of the type of pizza, it is important to know what a good cake must have. Dolinsky calls this the "optimal bite ratio".
"It's so important, especially with pizza. You want a nice mix of crust, sauce and cheese in every bite, "he says.
Although every pizza must have the optimal bite ratio, this does not necessarily mean that every pizza style is similar.
That's how all the popular pizza styles are different – from Deep Dish and Jumbo Slice to Detroit Squares and more.
Chicago is well known – and sometimes annoyed – for its sky-high, stuffed pizza, topped with a top and bottom crust (the latter topped with gravy) and occasionally compared to a casserole or a pot pie.
"Many people mistakenly think that there is only one style: stuffed, but Chicago has three styles," says Dolinsky. "Deep Dish began in 1943. It was filled in 1974. And the tavern style most people in Chicago have It has a thin crust and a square cut, deep and stuffed are not interchangeable – a crust has topped up, while a deep dish may resemble pan. "
The goal of Deep Dish and Stuffed is to turn one or two slices into dinners, as opposed to thinner varieties that you can enjoy all evening. Tavern slices were created with the opposite target. The wafer-thin, square pieces are designed to be a breeze in one hand while holding a beer in the other. They are there to fill you up with an evening of sipping and celebrating. It is a pub barn in several regions of the Midwest outside of Chicago.
The auto industry continues to affect life in Detroit and, surprisingly, Detroit's famous pizza cake. The Detroit-style pizza dates back to the mid-1940s and was originally crafted in rectangular steel auto parts.
Classic Detroit pies have a loose, rather thick crust and are doused with pepperoni, a layer of brick cheese, and then finished with sauce. After baking, the crust obtains a crispy, buttery and caramelized appearance due to the molten cheese and the cast iron characteristics of the pan. Although Emmy Squared is located in Brooklyn, New York, the restaurant is known for its Detroit-style pizza (see picture above).
Far away from the upper Midwest? Dolinsky points out that you can try something similar in the backcountry of New York. Buffalo, New York, sells a similar type of pizza as Detroit.
The Sicilian-style pizza, also known as "sfincione", is a precursor to the Detroit Slices. It also has a loose but crunchy crust (imagine something like focaccia bread) and is cut into squares or rectangles. Often the cheese, if contained at all, is positioned between the crust and the sauce to prevent the crust from soaking through. The pizza shown here comes from Sicily's best pizzeria in Brooklyn, New York, and is a great example of this incredible goodness.
While it was bubbling in the Italian immigrant population in America since the late 19th century, the Sicilian pies made themselves felt in the States after the troops returned from World War II.
Fermentation is more than a trend in Naples. In fact, reaching the soft, air-filled crust of Neapolitan pizza is a must. This pizza style, which first appeared in Italian cafés hundreds of years ago, began as wood-fired pita bread. It grew into the full-fledged pizza we know today when tomatoes made their way into the land.
The crust is thin and bubbly and often so tender in the middle that you need fork and knife to enjoy it. The coverings are fresh and herbal and sparingly distributed. A touch of oregano sauce, a few slices of fresh mozzarella or a pinch of grated cheese, some evenly distributed basil leaves and a dash of olive oil are all you need for a perfect pizza from Naples.
Neapolitans take their cakes seriously. To be a true Neapolitan pizza, a salon must adhere to the rules of the Associazione Verace Pizza Napoletana (AVPN), including hand-stretched dough that has been cooked for eight or more hours. Buffalo mozzarella slices or Fior di Latte strips, hand-ground or sliced tomatoes, fresh basil and extra virgin olive oil are a must for this precious cake.
"In 1905, it was widely believed that it was the first time that pizza was offered in the US at Lombardi in New York City," says Dolinsky. "But dipping a bit more into the story looks like it was the late 1880s and 1890s when Italian immigrants first sold oven-baked pizza in New York. This resulted in a whole pizza belt along the east coast. "
New York cuts are a novelty of the Neapolitan pate and can now be bought at almost every corner. They are characterized by their large, triangular size, which is often easy to fold and eat on the way. The large round crust is thrown by hand, the spicy sauce lightly sprinkled with a spoon and the mozzarella cheese sprinkled generously. From there, New York pizzas are usually baked in charcoal ovens.
Apizza or "Ah-Beets" is the charming name for the Connecticut-style New Haven pizza. It has a charred, not perfectly round, fermented crust that gets a similar grilled texture over an oil or coal oven that reaches 600 degrees Fahrenheit or more.
"New Haven is known for its shell pie," says Dolinsky, who serves with white sauce. Other less praised New Haven pies are garnished with a light selection of tomatoes, meats, and cheeses. These two pizzas from BAR in New Haven, Connecticut, above show the Apizza in all its glory.
CONNECTED: Simple, healthy recipe ideas with 350 calories that you can make at home.
St. Louis has a slim competition on the front with the thin crust. This regional pizza style uses an unleavened, cracker-like and crunchy crust that is unlike any other thin crust on the market. This crunch and the rectangular "Party Cut" slices of about three or four inches distinguish St. Louis slices from others. Likewise, the abundant amount of oregano in the sauce. Oh, and we can not forget the cheese: To stay true to St. Louis, it must be Provel – a processed cheese that combines cheddar, swiss and provolone in a shredding pack. This pizza from Bono's Pizzeria in St. Louis, Missouri, looks great!
California pies are one of the newest pizza styles in the scene and are touted for their fresh, innovative rubbers. When California Pizza Kitchen introduced a pate with barbecue sauce, grilled chicken, smoked Gouda, red onions, and fresh cilantro, some shook their heads. Others were in line. And since then, over-the-top pads have become a hallmark of these wood-fired gourmet pizzas. They are often similar to the Neapolitans in terms of crust style and size, but they break all the rules when it comes to what is superimposed. Try the legendary BBQ Chicken Pizza at California Pizza Kitchen (the above is from Westwood, Los Angeles).
Speaking of crazy coverings, these are the most popular pizza toppers in every state!
The quad cities spanning the Mississippi River between Iowa and Illinois spawned a savory pizza with stripes. A scoop of beer malt gives the medium-thick crust a nutty flavor and a darker hue, and the cheese is applied thickly. Sausage is often the main ingredient, though canadian bacon, hot peppers, taco toppings and vegetables can also appear on salon menus.
While East Coast Sausage is sliced and milder (like breakfast sausage), Quad Cities and other midwestern pies tend to use fennel spiced bulk sausage that is squeezed and spread thickly over the sauce. Shown above is QC Pizza in Mahtomedi, Minnesota, where these famous pizza strips and even better-known pizza are sold in the taco style.
Stripes are the style in Rhode Island since the early 20th century, and surprisingly they are served without cheese! Also referred to as a bakery pizza, this regional pizza is essentially made from focaccia bread with spicy, thick tomato sauce cooked in a large tin pan or tray. Again no cheese, and often not served hot. That's because many home-chefs and bakers skip Rhode Island strips for day-long snacks. Today, the tradition continues in Italian bakeries throughout the state and beyond.
Some even sell more traditional pizza, but bakery pizza is the constant. Although slightly different in each location, it initially differs from all the other types of pizza we've tasted by being almost always served the way you find it – at room temperature. You can find these classic stripes in places like The Bread Boss outside of Providence, Rhode Island (see picture above).
Colorado Mountain is a pizza style suitable for its home state and provides a solid foundation for tackling one of these high peaks. The thick hand-rolled crust, which was first launched in 1973, is the star of these massive pies. They are sold per pound – usually between one and five. Most pizza bakers in Colorado Mountain serve their pizzas with a side dish of honey to dip the crust so you can heal your cravings for sweets and spicy foods at once. Grab one at High Mountain Pies in Leadville, Colorado (see picture above).
Call to all undecided customers! Pizza from the Ohio Valley gives you a bit more time to select your toppings. Instead of layering them before cooking, the toppings are placed after cooking the rest of the pizza. From there, the heat of the cake in the box should warm the toppings to steaming perfection at the time of their first bite. On the street, it is said that some shops in the Ohio Valley bake the crust alone and add the tomatoes, cheese and toppings after the oven time.
Ohio Valley pies are square, just like the pieces they were cut into, and the crust is just between the thin and the deep dish. They do not like the sauce here – stewed tomatoes are used instead – and cheese is offered in small tins rather than in big piles. The Ohio Valley spans many states other than Ohio. That's why you'll find a Ohio Valley pizza, for example, at DiCarlo's Pizza in York, Pennsylvania.
Around 1960, the rectangular Roman pizza al Taglio entered the cake party. Unlike its Neapolitan neighbors, this Italian pizza variety is baked in pans, resulting in a softer crust. Is your appetite as big as Pantheon? Note the following: The Roman pizza is usually two meters long and is cut with scissors so you can choose the size of your piece. The price depends on the weight or your separated disc. Get your own at Forbici Modern Italian in Tampa, Florida (see picture above).
Go here in the US with a Greek-style pizza from New England in Greek. Yes, you read that correctly, the New England Pizza takes Ode to the immigrants from the Mediterranean. The thick, soft crust is coated with tomato sauce with oregano scent and a cheese mixture that often contains cheddar and mozzarella. Finally, of course, everything is doused with plenty of olive oil. Here at Pizza Pizzazz in Pepperell, Massachusetts, you can try the gigantic New England pizza.
D.C. is known for big political battles – and big clashes. One of the newest regional pizza styles on this list, Jumbo DC Slices, was on the ballot in the late 1990s. Typical jumbo engines are 30 inches or larger. Once sliced, each piece is more than a foot long and needs two plates to serve at all. Just like the political preferences, the rubbers vary so you can vote for your favorite. Try the one shown here even at Jumbo Slice Pizza in Washington, DC.