Different types of pizzas

Different types of pizzas

Neapolitan Pizza

Pizza is a Neapolitan invention. This tasty pie can be traced to Naples, Italy, in the 18th century. During this time, beach town residents bought low-cost meals that were quick to eat. They were fortunate that Neapolitan Pizza was inexpensive and readily available from street vendors.

Neapolitan Pizza Variations

There are currently three types of Neapolitan Pizza that the FDA has approved:

This pizza marinara has tomatoes, garlic, oregano, and extra virgin oil.

Pizza Margherita – Tomatoes with sliced mozzarella and basil. Extra virgin olive oil.

Included in this Pizza

Pizza, tomatoes, mozzarella, basil, and extra virgin olive oil

Margherita.

Neapolitan Pizza Toppers: Tomatoes, fresh mozzarella, basil, oregano, and olive oil make up the classic Neapolitan toppings. Neapolitan Pizza is designed to hold only a few toppings because it’s thin. Because it’s so thin, Neapolitan Pizza is usually eaten with a knife and fork.

Neapolitan pizza baking suggestions:

People will tell you the only way to make “genuine Neapolitan” pizza is to bake it in a wood-fired, heated oven between 800 and 1000 degrees Fahrenheit. This was how it used to be done for many years. The pie is cooked at this temperature in just 70-90 seconds.

Chicago Pizza

Chicago pizza is also called deep-dish or Chicago-style pizza. It was named for the city in which it originated. Chicago’s Italian immigrants were searching for pizza that tasted similar to the Neapolitan-style pizza they were accustomed to. Ike Sewell was not interested in replicating the thin, notorious pie. He created a pizza with a thick crust and raised sides similar to a pie. The components were arranged reversely, with the mozzarella slices at the bottom.

Meat, vegetables, and crushed tomato on top. Sewell developed the famous franchise restaurant Pizzeria Uno from his original concept.

Chicago pizza is traditionally topped with ground beef, sausages, pepperoni, onions, mushrooms, and green peppers. These toppings are placed under the tomato sauce. Some restaurants sprinkle Parmesan on their tomato sauce-topped pizzas.

Baking Suggestions For Chicago Pizza: Oil the pan to make removing the pizza easier. Oil in the pan helps crisp up the base of the dough. Deep-dish pizzas take longer to bake because they have more toppings. They usually take 30 to 35 minutes.

New York-Style Pizza

New York style is one of America’s most popular regional pizza variations, with its characteristic big, foldable, and crispy outer crust. New York-style pizza is a Neapolitan variant that has become a favorite. Some claim its unique flavor comes from the minerals in the tap water of New York.

Traditional Toppings on New York-Style Pizza: Tomato sauce and mozzarella cheese are standard toppings on New York-style pizza. New York-style crust pizzas can accommodate extra toppings such as pepperoni, sausage, mushrooms, and anchovies. This type of pizza is available with almost any topping. However, pizza lovers often sprinkle oregano on top, along with red pepper flakes and Parmesan.

Baking Suggestions For New York-Style Pizza: Many will tell you that, like Neapolitan, a New York-style pizza must be cooked in a wood- or coal-fired to be authentic. They are now baked in gas decks ovens with the same delicious and crispy results.

Sicilian Pizza

Sfincione, or Sicilian Pizza, is a thick, pillowy pizza with a crispy crust and a tomato sauce with a strong flavor. The square-cut version is available either with or without the cheese. The cheese is often placed under the sauce to prevent the pizza from getting soggy. Sicilian pizza is a famous American dish introduced to America in the 19th Century by Sicilian immigrants. It became wildly popular in the United States following WWII.

Sicilian Pizza Toppings – Sicilian pizzas often include tomatoes, onions, anchovies, and herbs.

Bake your Sicilian Pizza with olive oil. Your oven’s temperature will determine how long your pie needs to be baked. If your oven is 425 degrees Fahrenheit, your Sicilian Pizza should bake for 15 to 20 minutes.

Greek Pizza

Greek pizza was created by Greek immigrants in America who were exposed to Italian-style pizza. The New England-style Greek pizza has a thick, chewy crust baked in shallow pans with oil, giving it a bottom that looks deep-fried. The crust is chewier and puffier than thin crusts but not as thick as deep-dish pizzas or Sicilian.

Greek Pizza Toppings Traditional: Greek pizzas are often more sauce-based than cheese-based. The sauce has a strong oregano flavor and is tart. The sauce is often topped with just cheese. This is usually a mixture of mozzarella, cheddar and provolone. Other Greek or non-Greek toppings include feta, black olives and red onions.

Baking Suggestions For Greek Pizza: In order to get a puffy and chewy crust, Greek Pizza is usually cooked in a shallow circular pan liberally coated with oil. The bottom of the pizza dough can be cooked by lining the pan with oil.

California Pizza

California pizza is sometimes called gourmet pizza, and its exotic flavors distinguish it. Ed LaDou, a chef at the famous Italian restaurant Prego, began experimenting in the late 70s with different pizza recipes. This is how this pizza came to be. By chance, Ed LaDou made a pizza with red pepper, mustard, ricotta, and pate and accidentally gave it to Wolfgang Puck. Puck asked LaDou to become the head pizza cook in his restaurant after being impressed with his innovative pie. LaDou created over 250 unique pizza recipes at California Pizza Kitchen.

California Pizza has no traditional toppings. You can be creative because there are no details. You can include anything from artichokes and chicken to goat cheese, egg and eggs.

California Pizza Baking Tips: Your thin or thick crust will determine how you bake your pizza.

Detroit Pizza

Detroit-style Pizza was first baked in the 1940s using a square auto parts pan. This reflected the city’s historical links with the automobile sector. Detroit-style pizza is covered first with pepperoni and then with brick cheese, which is stretched out to the edges of the pan, creating a charred border. The sauce is spooned on top of the pizza in a style reminiscent of Chicago-style. A crispy, thick crust and a soft interior characterize this pizza.

Detroit Pizza Toppings – Pepperoni, brick (often Wisconsin brick), cheese, and tomato sauce are traditional Detroit pizza toppings. Other popular garnishes include olives and mushrooms.

Detroit Pizza Baking Suggestions: Use either a Detroit pan or a standard jelly roll pan. As you press the dough to the edges of the pan, extend it up the sides by about half an inch. Be sure to evenly distribute the cheese in the dough all the way up to the edge.

caramelized edge. Cook at maximum temperature for 10-15 minutes (500-550 degrees Fahrenheit). Cut your slices into squares.

St. Louis Pizza

Do you want a thin slice? St. Louis Pizza has a thin, cracker-like crust that is made without yeast. Due to its crispy crust, St. Louis Pizza is usually cut into rectangles of three or four inches, also known as a “tavern or party” cut. This pizza is made with Provel processed cheddar, Swiss and provolone. St. Louis experienced many Italians looking for work in the nineteenth century. The Italians created St. Louis-style pizza, mainly from Milan and Sicily. Sicilian influences are reflected in the sweet sauce.

St. Louis Pizza’s Traditional Toppings: St. Louis-style pizza is made with Provel cheese, a sweeter sauce of tomato, and oregano. St. Louis pizza is a hard crust that can be topped with various toppings.

Suggestions to bake St. Louis pizza: Place a thin baking tray or a thicker pizza stone on the bottom shelf of the oven.

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