9 Drool worthy Pizzas in the USA
Pizzas might have been invented in Italy but it is consumed more in the USA. It is said that Pizza is so popular that its worth is around $30 billion a year worldwide. Many case studies show that the popularity of pizza in the USA is such that 350 slices of Pizza are consumed every second in America. Wow! That was a bit too much but what can you expect from the country who invented the trend of Fast Food or Junk Food as many of you say. Do you know the largest purveyor of Pizza in the USA and the world is Pizza Hut, with nearly 13,000 restaurants.
This simple dish is made up of three basic things: dough, toppings, and sauce. There can be a variety of variation in this dish making it very special. So here are nine types of Pizza which are very famous in America.
- Neapolitan: The Original
This is the original Pizza which arrived from Italy by the immigrants to the USA. This pizza has launched the American Pizza Fanaticism. In fact, Italy has sought UNESCO heritage protection for the Neapolitan Pizza.
It is a thin crust pizza. Its dough is made from the Tipo oo wheat flour and the crust is baked in a wood-fired oven. It has minimal toppings which contain San Marzano tomato sauce, Bufala mozzarella cheese, and basil. It does not have too much of sauce or cheese as it will weigh down the crust and make it soggy.
- California Style
The base which is used here is similar to the Neapolitan or New York style pizza. The credit for this style of pizza goes to Chef Ed LaDou who developed it with ricotta, red peppers, mustard, and Pate. He even created a variety of pizza using duck sausage and smoked salmon. Later on, he created the first pizza menu for California Pizza Kitchen including its signature barbecue chicken pizza which is even known as California-style Pizza to the national audience.
- Chicago Deep Dish (and Stuffed)
This is a deep dish pizza which was developed by Pizzeria Uno in 1940. It basically resembles pie. This pizza is so thick that it requires long baking time. In this pizza, the toppings are usually assembled “upside down” with cheese, vegetables, and meat placed on the top on the crust and an uncooked tomato sauce on the top layer so that it can help the vegetables and meats to cook all the way through in the oven.
- Chicago Thin Crust Pizza
The Chicago thin crust pizza is crispier and crunchier than the New York style pizza. It is normally cut into the square shape which is also known as party cut or tavern cut rather than diagonal slices. There is also a style of thin-crust pizza found in throughout the rest of the Midwest as well as Chicago. The crust is so thin and firm enough that you can hear a noticeable crunch.
- Detroit Style
It is a square pizza which is similar to Sicilian-style pizza with a deep-dish crust and marinara sauce which is sometimes served on the top. This crust is usually baked in the well-oiled pan to develop caramelized crunchy edges.
- New England Greek
This pizza is served at the Houses of Pizza which is run by Greek immigrants in New England. The pizza crust is crunchy like the New York pizza but slightly thicker than Sicilian cousin and is baked in a heavily greased cake or cast iron pan which results in a thick golden crunchy crust. This pizza is basically topped with typical Greek ingredients.
- New York Think Crust
It was originated in the 1900s and is the mild bastardization of the Neapolitan pizza. New York pizza comprises of a thin crunchy crust with a perfect balance of a thin layer of tomato sauce and a lot of grated mozzarella cheese. This pizza is meant to be folded over when eaten.
- Louis Style
It is a unique take on New York-style pizza which was originated in the 1960s by Ed and Margie Imo of Imo’s Pizzeria. This pizza has a thin cracker-like crust which is made without yeast and is topped with Provel cheese, rather than mozzarella. The Provel cheese is a white processed cheese, made by combining cheddar, mozzarella, and provolone cheeses, and is primarily used in the St. Louis area.
- Tomato Pie (New Jersey Style)
It is more recognizable as a Neapolitan pizza derivation. It has a round base and slightly topped with mozzarella and tomatoes. Unlike contemporary cheese-laden pizzas, tomato pie puts crushed tomato on top of a gentle layer of low moisture mozzarella. You will basically find that the each purveyor has a slightly different take, but all versions are dense and crunchy without the characteristic flop of a New York slice.