Jun 08 2010
Everything You Ever Wanted To Know About Pizza Types
Over the years many types of pizza have been developed. Some styles are regional; others seem to appear all over. This just speaks to the popularity of pizza as a convenient, delicious meal. Whether you bake it yourself or get it delivered from a pizza place, this is one meal that is enjoyed all over the world.
Fans of New York style will fold their slices in half while eating them. This style features a crust that is thin and chewy, topped with a sweet tomato sauce and delicious fresh mozzarella. One of the hallmarks of a real New York pizza is the yellow grease that runs down your arm from the rich cheese. You will not find a pile of toppings on a New York pie… they like to enjoy the genius of a simple pizza.
Ike Sewel came up with the idea for Chicago style in 1943. His version was deep dish, with tall sides on the crust to hold in all the toppings. He wanted a pizza that was not only delicious, but also filling. In Chicago, the cheese is put on first, followed by the toppings and finally by the sauce. A dab of margarine in the pan helps crisp up the crust. This is not a hand held kind of pie… you must use a fork and knife.
California or West Coast style features unusual toppings and combinations. After rising, the dough is partially baked, and then finished once the toppings are added. This allows the crust to bake into a delightful, airy, and tender bread. Some common toppings include smoked salmon, shrimp, Dungeness crab, or asparagus. Vegetarian pies are very popular too.
Pan style features a crust that is a bit thicker. Oil is added to the pan before cooking, making a crunchy fried crust bottom. The flavor is also slightly different. All sorts of toppings can be used on pan style.
Cracker style crusts first came into popularity in the 1950s. This style offers a slightly fermented crust so it develops a cracker-like texture. This was a new technique in the history of pizza. A normal thin crust, on the other hand, is still soft inside while being crisp on the outside. It is usually stretched by hand. Thin crust generally has less sauce and toppings than the thicker versions.
Focaccia style pies reach back into the far reaches of history to pizza’s early beginnings. This type does not have sauce. Instead, it is topped with oils, grilled vegetables and whatever other toppings that may be on the menu. This type of pie has been eaten in Europe since before the introduction of the tomato.
Today, even more types of pizza are being invented. Tex-Mex has a crust that contains some masa, or corn flour. This gives the crust a flavor like a corn chip. They are often topped with Mexican ingredients, like corn, shredded beef, and even picante sauce. Some pizzas that remain regional only change a few ingredients. For instance, in the Midwest, they prefer Provolone cheese instead of fresh mozzarella.
It is not as tricky as you might think to make pizza dough, especially if you start off with an easy dough recipe. A homemade pizza crust is the perfect base for a homemade pizza sauce and a selection of wonderful pizza toppings. You can find the best recipes to whet your appetite at our site.
categories: pizza,pizza recipes,recipes,cooking,food,home,home and garden,family,cooking,food and drink,diet,lifestyles,eating
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