Pizza Neapolitana
Neapolitan pizza, also known as pizza Napolitana or pizza Naples-style, is a popular form of pizza that originated in Naples, Italy.
It has a thin crust and a simple but flavorful topping. This results in a delightful, well-balanced flavour that melts on the palate without fighting with other flavours (as is sometimes the case with more “busy” pizzas).
Pizza in the Style of New York
New York-style pizza has a thin, foldable base with a wide, thick crust that can be eaten whole or in slices for dining on the go.
New York-style pizzas have more cheese than Neapolitan pizzas, and they’re created with mozzarella with a lower moisture level because they’re baked for a little longer on a lower heat.
Many New York neighbourhoods have classic pizza booths where you can get a piece to go, emphasising the significance of knowing how to fold your pizza and keep the toppings from falling off.
Deep-Dish Pizza (Chicago)
This pizza is baked in a pan, resulting in a thick crust and plenty of room for a variety of toppings.
The toppings on a Chicago pizza are arranged in reverse order due to the unusually extended cooking times. The cheese comes first, followed by the other toppings, and finally the tomato sauce, which also serves as a protective covering.
Pizza from Sicily
Sicilian pizza is usually rectangular and has a one-inch thick crust.
It was first offered in Italian bakeries as sfincione, as its name implies, and it originated in Sicily, Italy. Today’s Sicilian pizza might be compared to a focaccia bread with numerous toppings poured on top.
Pizza from California
Californian pizza, like California cuisine in general, dates back to the 1980s and is characterised by its use of fresh, local, and seasonal ingredients. It has a thin crust and a wide range of toppings, including some unique combinations — including gourmet options.
Pizza in Detroit
The rectangular shape of Detroit-style pizza is complemented by a thick, chewy dough. It was frequently baked in repurposed industrial trays from Detroit industries, which gave it depth and shape. The bottom crust is crunchy and often coated with butter before baking.
Pizza made in Greece
Greek pizza has a spongy, airy crust that is popular in New England and sections of New York State. Unlike ordinary pizzas, the dough is not stretched before being proofed and baked in shallow pans. While Greek-style pizzas are not as thin as Chicago or Detroit-style pizzas, they are also not as thick. The majority of the ingredients are often found in Greek cuisine.
Pizza for Breakfast
Breakfast pizza is steadily becoming a mainstay of modern life, thanks to the growing popularity of brunch.
A morning pizza makes a fantastic, hearty Sunday brunch, though you definitely won’t want to eat one at 6 a.m. before work. What’s not to love about replacing your bread with a pizza base and topping it with your favourite breakfast items?
