Pizza is a staple food around the United States. There are many different pizzas that you can make at home or purchase at a local pizzeria. Some types of pizzas will be more difficult to find depending on the area in which you live because some are just more popular in certain parts of the country. The four significant types that you can try are Margherita, Chicago style, New York style, and gourmet.
Margherita pizza is actually a very old recipe. It was one the first pizzas and was made in a very similar fashion to what we enjoy today, but it was made for a queen of Italy named Margherita. The crust is a thicker outer crust and a thinner center. The sauce and toppings for this ancient style has specific ingredients. It is important to use the plum tomatoes that come from Italy in order to make it authentically. The rest of the toppings include Buffalo cheese and Basil leaves. This combination of toppings forms the appearance of the Italian flag which is what was done originally for the queen when it won her love. This type should be cooked in wood fire at a very high temperature.
Chicago style pizzas are a unique type that is quite a bit different than other types. Some might call this type a deep dish. It is full of toppings- so much so that it is not able to be picked up to be eaten. Butter or oil is the unique ingredient in the crust. The sauce for Chicago style is a sweeter, chunkier sauce compared to other types. The toppings could be considered more of a filling since it is a layer of cheese, sausage, more cheese, and sauce. Some restaurants might even make it more of a stuffed pizza by putting a top crust on it making it more like what you think of as a pie. The baking of this type is a little different than most because many times the deep dish crust is pre-cooked before adding the filling/toppings.
New York style pizzas obviously came from New York, and they have special characteristics that are unique to them. What most people think of when they think of this type of pizza is the size and thinness of the crust. The pieces tend to be very big; so many people enjoy folding the pieces in order to eat them. The crust of the New York Style has one important attribute: it should have flour that is high in wheat gluten. There should just be a thin tomato sauce on this type and few toppings, perhaps only cheese. A brick oven is ideal for these pizzas to make the thin crust nice and crisp.
Gourmet pizzas are becoming popular today and may be a mix of some other types. New York style crust is a common crust for these types, but the sauce is less conventional. It can really be whatever the chef pairs with the toppings. Everything from alfredo, olive oil, to salad dressings can be used with a wide variety of toppings. Some of these toppings are vegetables and need to be cooked in advance so that the pizzas do not get too wet because of the large amount of water that the vegetables hold.
If you have not tried all of these varieties of pizzas, you should make a point to try each one at some point. Of course every pizzeria may interpret some pizzas in different ways, but the core principles should be similar.
Margherita pizza is actually a very old recipe. It was one the first pizzas and was made in a very similar fashion to what we enjoy today, but it was made for a queen of Italy named Margherita. The crust is a thicker outer crust and a thinner center. The sauce and toppings for this ancient style has specific ingredients. It is important to use the plum tomatoes that come from Italy in order to make it authentically. The rest of the toppings include Buffalo cheese and Basil leaves. This combination of toppings forms the appearance of the Italian flag which is what was done originally for the queen when it won her love. This type should be cooked in wood fire at a very high temperature.
Chicago style pizzas are a unique type that is quite a bit different than other types. Some might call this type a deep dish. It is full of toppings- so much so that it is not able to be picked up to be eaten. Butter or oil is the unique ingredient in the crust. The sauce for Chicago style is a sweeter, chunkier sauce compared to other types. The toppings could be considered more of a filling since it is a layer of cheese, sausage, more cheese, and sauce. Some restaurants might even make it more of a stuffed pizza by putting a top crust on it making it more like what you think of as a pie. The baking of this type is a little different than most because many times the deep dish crust is pre-cooked before adding the filling/toppings.
New York style pizzas obviously came from New York, and they have special characteristics that are unique to them. What most people think of when they think of this type of pizza is the size and thinness of the crust. The pieces tend to be very big; so many people enjoy folding the pieces in order to eat them. The crust of the New York Style has one important attribute: it should have flour that is high in wheat gluten. There should just be a thin tomato sauce on this type and few toppings, perhaps only cheese. A brick oven is ideal for these pizzas to make the thin crust nice and crisp.
Gourmet pizzas are becoming popular today and may be a mix of some other types. New York style crust is a common crust for these types, but the sauce is less conventional. It can really be whatever the chef pairs with the toppings. Everything from alfredo, olive oil, to salad dressings can be used with a wide variety of toppings. Some of these toppings are vegetables and need to be cooked in advance so that the pizzas do not get too wet because of the large amount of water that the vegetables hold.
If you have not tried all of these varieties of pizzas, you should make a point to try each one at some point. Of course every pizzeria may interpret some pizzas in different ways, but the core principles should be similar.
SHARE
