- Mar 20, 2005
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Neapolitan pizza is pizza as in it's original form, made in a wood oven with a simple tomato sauce and sliced fresh mozzarella rather than low moisture grated mozz.
New York style is known for it's big, floppy foldable slices. I haven't had much opportunity to have the real deal; there are chains like Luca pizza, which is pretty good, I suppose, but I know that it's a watered-down version. But a had some good stuff from the NY slice food truck here in Indy.
I've had good Chicago deep dish pizza on numerous occasions, even in frozen form.
Chicago also has a lesser known thin crust pizza, which I've had twice, once from the chain Aurelio's. It's a thin, flaky, buttery crust, cut into squares.
St. Louis-style is also cut into squares, although it's more of a cracker crust. The most polarizing thing about it is that, in lieu of mozzarella, it's topped with Provel cheese, a processed cheese combining provolone, white cheddar, and swiss. But, since I lived in St. Louis for the first ten years of my life, I am partial to it.
Detroit style pizza is a rectangular deep dish pizza, commonly with the sauce appearing on top. I know that a lot of pizza chains feature a deep dish pizza that's sort of like this, but I've never had this style in it's genuine form.
New Haven pizza, or "apizza", is something I've never had the fortune of trying. Apparently, it comes in a oblong shape, and mozzarella doesn't automatically come on it. Clam pizzas are a common thing with this style.
New England Greek is a pan pizza with an oily crust, topped with a combo of mozzarella and white cheddar. It doesn't necessarily have Greek-style toppings; the name refers to the fact that this pizza is commonly done by Greek owned pizza places. I've done this style at home, so I can say it's good, if you like pan pizza. However, they say it can be pretty mediocre, such as this, which doesn't look very tasty. On the other hand, this one looks quite appealing:
Sicilian pizza is based on sfincione, which I made this for this past New Year's Eve, as can be seen here. The American version, however, uses more conventional pizza toppings.
California pizza uses a lot of different crazy toppings. This can be good, but I can see how purists would avoid this like a Tabasco enema.
New York style is known for it's big, floppy foldable slices. I haven't had much opportunity to have the real deal; there are chains like Luca pizza, which is pretty good, I suppose, but I know that it's a watered-down version. But a had some good stuff from the NY slice food truck here in Indy.
I've had good Chicago deep dish pizza on numerous occasions, even in frozen form.
Chicago also has a lesser known thin crust pizza, which I've had twice, once from the chain Aurelio's. It's a thin, flaky, buttery crust, cut into squares.
St. Louis-style is also cut into squares, although it's more of a cracker crust. The most polarizing thing about it is that, in lieu of mozzarella, it's topped with Provel cheese, a processed cheese combining provolone, white cheddar, and swiss. But, since I lived in St. Louis for the first ten years of my life, I am partial to it.
Detroit style pizza is a rectangular deep dish pizza, commonly with the sauce appearing on top. I know that a lot of pizza chains feature a deep dish pizza that's sort of like this, but I've never had this style in it's genuine form.
New Haven pizza, or "apizza", is something I've never had the fortune of trying. Apparently, it comes in a oblong shape, and mozzarella doesn't automatically come on it. Clam pizzas are a common thing with this style.
New England Greek is a pan pizza with an oily crust, topped with a combo of mozzarella and white cheddar. It doesn't necessarily have Greek-style toppings; the name refers to the fact that this pizza is commonly done by Greek owned pizza places. I've done this style at home, so I can say it's good, if you like pan pizza. However, they say it can be pretty mediocre, such as this, which doesn't look very tasty. On the other hand, this one looks quite appealing:
Sicilian pizza is based on sfincione, which I made this for this past New Year's Eve, as can be seen here. The American version, however, uses more conventional pizza toppings.
California pizza uses a lot of different crazy toppings. This can be good, but I can see how purists would avoid this like a Tabasco enema.
