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Different types of pizza

Pizza has evolved from its humble origins in Italy to the popular dish we all love today. It can be hard to choose the type of pizza you want for your restaurant, especially if it’s your first place to serve pizza. So you can begin serving delicious pizzas to your customers, we discuss the history of different types of pizza and what you will need to make them.

1. Neapolitan Pizza

Neapolitan pizza is the original. The origins of this delicious pizza can be traced back to the 18th century in Naples. The poorer residents of this seaside town often bought inexpensive and easy to eat food. They could get Neapolitan pizza from many street vendors, which was a great relief.

Different varieties of Neapolitan Pizza

There are now three official Neapolitan varieties of pizza.

Pizza Marinara Contains tomatoes, garlic and oregano.

Pizza Margherita Contains tomatoes, sliced mozzarella and basil.

Pizza Margherita Extra: Includes tomatoes, mozzarella from Campania and basil.

Neapolitan Pizza Traditional Toppings:

Fresh mozzarella, tomatoes and basil leaves are the most common toppings on Neapolitan pizza. Neapolitan pizza is very thin, so it can’t handle too many toppings. Neapolitan pizza can be eaten with just a fork or knife.

Neapolitan Pizza Baking Suggestions:

Many people will tell that to make “real” Neapolitan Pizza, and the pizza must be baked in an oven with wood. It should be heated to 800 to 1,000 degrees Fahrenheit. This is similar to how it was made thousands of years ago. The pie takes only 70 to 90 seconds to cook fully at this temperature.

2. Chicago Pizza

Chicago pizza is also known as deep-dish pizza. In the early 1900s, Italian immigrants to Chicago sought a similar pizza to the Neapolitan one they loved. Ike Sewell was not content to copy the thin pizza. Sewell created a thick crust pizza that looked like a pie. He also used the reverse method to make the ingredients. The dough was layered with mozzarella, meat, vegetables and finally topped with crushed tomatoes. Sewell’s original invention led to the creation of Pizzeria Uno, a chain restaurant.

Chicago Pizza Traditional Toppings:

Chicago pizza toppings include ground beef, sausages, pepperoni and onion. They are usually placed under the tomato sauce. Some restaurants will add Parmesan cheese to their pizzas.

Chicago Pizza Baking Suggestions:

Oiling the pan is essential to make Chicago pizzas easily. The oil will make the dough crisper. Deep dish pizzas can take longer to bake because there are more toppings. They also require a longer baking time, leading to a longer baking time of between 30 and 35 minutes.

3. New York-Style Pizza

New York-style pizza is a well-known American regional type of pizza. It has large, crispy slices and a crispy crust. The New York slice was originally a Neapolitan-style pizza. Some believe its unique flavour is due to the minerals found in New York’s tap water supply.

New York-Style Pizza Traditional Toppings:

New York-style pizza usually features tomato sauce and mozzarella cheese. New York-style pizzas can take a variety of toppings, including pepperoni, sausage, and mushrooms. This style of pizza can be topped with almost any topping, but it is common for pizza lovers to add condiments like garlic powder, Parmesan cheese and red pepper flakes to their New York-style pizzas.

New York-Style Pizza Baking Suggestions:

Many will tell you, just like Neapolitan pizzas, that a New York-style pizza must be made in a wood- or coal-burning oven to make it authentic. Many people bake their pizzas in gas ovens, which produce the same crispy and delicious result.

4. Sicilian Pizza

Sicilian pizza is also called “sfincione” and features a thick slice of pizza with a pillowy crust, a crispy crust, and rich tomato sauce. The square-cut pizza can be served with or without the cheese. Often, the cheese is placed underneath the sauce to keep the pie from getting soggy. Sicilian immigrants in the 19th century made the American introduction of Sicilian pizza to America. It became very popular after the Second World War.

Sicilian Pizza Traditional Toppings:

Sicilian pizzas often include onion, tomato, anchovies, and other herbs.

Sicilian Pizza Baking Suggestions:

Line your pizza pan with olive oil to enhance the Sicilian flavour. Your oven’s temperature will dictate how long it takes to bake your pie. Bake your Sicilian pizza if you heat your oven to 425 degrees Fahrenheit. This will take approximately 15 to 20 minutes.

5. Greek Pizza

Greek immigrants brought Greek pizza to America. The New England state’s most popular Greek-style pizza is made with a thick, chewy crust cooked in oil pans. This results in a deep-fried bottom. This style is puffier and chewier than thin-crust pizzas, but it’s not as thick as deep-dish or Sicilian.

Greek Pizza Traditional Toppings:

Greek pizza tends to be heavier in the sauce than cheese. The sauce is typically a tomato paste with strong oregano flavours. The sauce is typically only topped with cheese. This is usually a mixture of provolone, cheddar and mozzarella. You may also find non-Greek and Greek toppings like feta cheese, black olives and red onions.

Greek Pizza Baking Suggestions:

Greek pizza is baked in a small, round pan coated with olive oil to get a firm crust. The bottom of the pizza can be fried by oiling the pan.

6. California Pizza

California pizza is also known as gourmet pizza. In the late 1970s when chef Ed LaDou experimented with different pizza recipes at Prego, an Italian classic. He made a pizza using mustard, ricotta and pate and served it to Wolfgang Puck. Puck was impressed by LaDou’s inventive pizza and invited him to become the head pizza chef at his restaurant. LaDou created over 250 new pizza recipes while working at California Pizza Kitchen.

California Pizza Traditional Toppings:

California pizza is not known for its traditional toppings. This allows you to be creative. Anything can be added, from chicken and artichokes to goat cheese or egg.

California Pizza Baking Suggestions:

How you bake your pizza will depend on whether you use a thin or thick crust.

7. Detroit Pizza

Detroit’s strong ties to the automotive industry are evident in Detroit-style pizza, baked in an old square automobile parts pan in the 1940s. Detroit pizza starts with pepperoni and then brick cheese. Brick cheese is then spread around the edges of the pan to create a caramelized cheese border. The sauce is then poured over the pizza. This is similar to Chicago-style pizza. This pizza has a thick crust with extra crisp edges that are soft and tender inside.

Detroit Pizza Traditional Toppings:

Detroit pizza is traditionally made with pepperoni, brick cheese (usually Wisconsin Brick Cheese), and tomato sauce. Other common toppings include olives and mushrooms.

Detroit Pizza Baking Suggestions:

You can use a special Detroit pan or a traditional jelly-roll baking pan. Push the dough outwards, pushing it to the pan’s edges. The dough should be stretched about half an inch up the sides. For a caramelized edge, spread the cheese generously over the dough. Cook for about 10-15 minutes at the highest temperature (500 to 550° Fahrenheit). Slice your slices into squares.

8. St. Louis Pizza

Are you looking for a thin slice of pizza? St. Louis pizza is thin with a cracker-like crust and made without yeast. St. Louis pizza is often cut into rectangles of three to four inches due to its crispy crust. These are called “party” and “tavern cuts. Provel processed cheese is used to make this pizza. It’s a combination of Swiss, cheddar and provolone cheeses. In the 19th century, St. Louis was home to many immigrants from Italy who came looking for work opportunities. St. Louis-style pizza was created by the Italian community, which mainly hails from Sicily and Milan. Its sweet sauce recalls the Sicilian influence.

Pizza Traditional Toppings:

St. Louis pizza is made with Provel cheese and sweeter tomato sauce, including a large amount of oregano. St. Louis-style pizza is versatile because of its firm crust. It can be topped with many toppings.

Pizza Baking Suggestions:

Place a thin baking sheet or pizza stone on the lowest rack.


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