So Many Kinds Of Pizza… So Little Time

Throughout the history of pizza, many types have been invented. Some are made in certain locations; others are made everywhere. It just goes to show how popular it is all over the world. It is delicious, convenient, and offers a great deal of variety. It does not matter whether you buy your pizza or make it yourself… you are in for a great meal that everyone will enjoy.

Fans of New York style will fold their slices in half while eating them. This style features a crust that is thin and chewy, topped with a sweet tomato sauce and delicious fresh mozzarella. One of the hallmarks of a real New York pizza is the yellow grease that runs down your arm from the rich cheese. You will not find a pile of toppings on a New York pie… they like to enjoy the genius of a simple pizza.

Ike Sewel came up with the idea for Chicago style in 1943. His version was deep dish, with tall sides on the crust to hold in all the toppings. He wanted a pizza that was not only delicious, but also filling. In Chicago, the cheese is put on first, followed by the toppings and finally by the sauce. A dab of margarine in the pan helps crisp up the crust. This is not a hand held kind of pie… you must use a fork and knife.

California pies feature unusual topping combinations and exotic ingredients. After rising, the crust is baked partially, to keep the crust’s height. The crust should be airy, light, and tender. You will often find California style pies with toppings like smoked salmon, feta cheese, and asparagus. Vegetarian toppings are very popular.

Pan style also uses oil in the pan. This fries the bottom of the crust, making it a bit crunchy. It also changes the flavor slightly. Pan style offers a thicker crust that has been raised in the pan before baking. Any kind of toppings can be added.

Cracker style crusts were developed in the 1950s. The dough is slightly fermented, giving it the layered texture of a cracker. This technique was well documented in the history of Pizza Hut. Thin-crust is different from cracker crust. It is usually stretched by hand. The crust on a thin pie is crisp on the outside and soft inside. They are usually served with less sauce and toppings than thick crust varieties.

Focaccia is more than just a bread… it is one of the original ways pizza was served. It did not have a sauce. Oils, vegetables and other toppings were added and baked on. This style has been eaten in Europe long before the tomato was introduced by New World explorers.

Still more styles are invented all the time for example. Tex-Mex versions offer Mexican toppings like corn, picante sauce, shredded beef, and other ingredients on a crust that is made with a percentage of masa flour. The crust is more corn chip-like than a normal crust. Other regional styles may use specific ingredients. For example, in the Midwest, Provolone cheese is preferred to mozzarella.