New York-style pizza

New York-style pizza can be traced back to the 17th century, when Spanish soldiers occupied Naples, Italy. One of the favorite snacks of the soldiers at that time was a soft, crunchy dough cake with a filling on top. It was called “Sfiziosa” by the Neapolitans, just like the locals in New York stacked a piece of pizza on top of each other and ate it as they walked. The Spanish soldiers folded the flat dough into a small book and ate it in their hands. One of the main characteristics of New York-style pizza is that it is thin and the bottom is more chewy, but it is not the whole definition of New York-style pizza. A lot of people might say it’s not New York-style pizza unless you eat it with a yellow grease stain on your elbow. This is due to the high-butter cheese they use. It is said that most New York pizzerias use Grande’s Mozzarella to achieve this characteristic. For New York-style pizza, fresh Mozzarella is not an option, but a rule. New York-style pizza is mostly baked in fireplace and stack ovens, and it uses a thin pizza sauce with only a few fillings. The dough is made from high-protein, high-gluten flour (usually 13.5-14 protein). 5%), and has a slightly chewy feel. There is an old legend in New York that because of the unique hard water here, true New York-style pizza can only be made in New York. New York does have hard water sources, but whether this is its secret recipe is still controversial.

Chicago-style pizza

One of the defining features of Chicago-style pizza is the deep dish pizza (DeepDish). In 1943, Ike Sewel invented this deep dish pizza, and Ike believed that if you made a pizza with a lot of fillings (especially sausage), it would become the choice for a hearty meal. He was right, so he opened a pizza place called Pizzeria Uno, which specializes in deep-dish pizza and started the Chicago-style pizza phenomenon. Chicago-style pizza is usually better served with a knife and fork than by hand because it is thick and heavy. The dough, contrary to many beliefs, is not very thick, but it has the texture of an American muffin and rises in a deep baking pan soaked in flavor and holds all the filling. The cheese is placed directly on top of the dough and then topped with the filling. The top is topped with cheese and a thick pizza sauce, and a small amount of cheese is scattered on top of the pizza. Due to the overall thickness of the pizza, the baking time is usually longer. The dough of this form of pizza is usually between 10. 5-11. 5% protein and is not completely mixed. Margarine is used in the baking pan to add a slight, fried crunchy feel, bring out a strong flavor and help remove the pizza from the baking pan.

California Pizza

One of the defining characteristics of California pizza is the top filling. California pizza tends to use attractive fillings and combinations of fillings. But the origin of California pizza is difficult to determine, and some believe it began in the 1970s or early 1980s. Back in the 1970s, creative culinary experts like Wolfgang Puck began experimenting with different, unconventional fillings. Then, in the mid-1980s, things like California Pizza Kitchen (CaliforniaPizzaKitchen, there is one near the Portman Ritz-Carlton in Shanghai) started selling West Coast-style pizzas. The dough has the same protein content, but the dough is made whole until smooth. The dough is placed in a baking pan and can be fermented inch by inch. In many cases these shells are double baked to help maintain the height after baking and it also helps to reflect the crunchy food characteristics. The shells are light, porous and fluffy, derived from flour and fermentation. Fillings tend to range from shrimp and asparagus to smoked salmon and other seafood. Vegetarian combinations are also popular.

PanPizza

The reason why it is called pan pizza is that the pizza is actually baked in the pan, but there is more to it than that. The pan has oil in it, which gives the bottom layer of the pizza a touch of crunchiness and a slightly different flavor when baked than the conventionally baked pizza. The pizza dough is a bit thick, which is the result of the pizza dough being fermented in the pan before baking. The topping and cheese of the pizza are usually unidentified for pan pizza and can be taken as you like. This style of pizza is generally recognized in the southeastern region of the United States.

Thick pizza (Thickstyle)

Thick pizza is nothing more than a thicker version of a thin pizza base. They are usually baked in a sieve, disc, or directly in the oven. The height or thickness of this pizza is achieved by the weight of the dough and fermentation, but it is not as fermented as a pan pizza. Pizza sauce and topping are added quickly after fermentation, and baked in the oven in the usual way. Baked pizzas are characterized by an appropriate thickness, a slightly crunchy bottom layer, and a moderately chewy feel. This type of pizza is not regional, it is found throughout the United States.

Thin and cracker pizzas (CrackerandThinStyles)

Back in the 1950s, Pizza Hut made crunchy bottoms that were very popular, and until now they still retain this feature. According to Tom Lehmann of the American Baking Institute, the dough is mixed until the white flour is still visible (only about five minutes). The dough needs to be fermented for five or six hours and must be pressed through a dough press to achieve the desired thickness, cookie-like texture. On the other hand, the thin bottom style is to mix the dough until smooth and then spread it out by hand. The texture structure of a true thin bottom should be a crunchy crust and a soft inside. This type of pizza is usually properly topped with topping toppings and cheese, and works best with a thinner pizza sauce.

TakeandBakeStyle

This is the latest in the pizza revolution. It started with Papa Murphy’s pizza chain on the West Coast. Pizza-loving Americans have probably heard reports about this style of pizza in the past year or two, unless he is trapped in a desert cut off from the pizza world. These refrigerated and stuffed pizzas are like other pizzas made by pizzerias, the only difference is that these pizzas are not baked by the pizzeria, but by the customer. The trend started near Oregon, Northern California, and quickly spread east in the last two years.

Stufffed pizza

Some people confuse stuffed pizza with Chicago-style pizza. They may look similar, but they are very different. Stuffed pizza starts with a medium-thickness dough or crust, followed by pizza sauce, topping, and a layer of cheese. Then another thin layer of pie base is placed on top of the pizza topping, and then another layer of pizza sauce and cheese is added on top. It usually takes about 30 minutes to bake this type of pizza.

Focaccia style

Focaccia style pizzas are distinguished from other types of pizza by the absence of pizza sauce. These pizzas start as a round, flat bread (focaccia) and range in thickness from 3/8 to one inch. They are greased, grilled vegetables and other toppings and can be found in many gourmet pizzerias. This style of pizza is the oldest style of pizza and was the first to be made before tomatoes were introduced to Europe from Mexico and Central America by European explorers.

Other styles

The type of base is one of the main points that distinguish different styles of pizza. But perhaps pizza lovers will notice that pie toppings and their placement also contribute to their differences. To make a pizza with a local flavor, pizzerias can use the same pie topping toppings as them. For example, in pizza and Ohio, Provolone is more commonly used than Mozzarella. Northern California tends to use seafood and smoked salmon.