New York-style pizza

New York-style pizza can be traced back to the 17th century, when Spanish soldiers occupied Naples, Italy. One of the most popular snacks for soldiers at that time was a soft, thin and crispy dough with fillings on it. The Neapolitans called it "Sfiziosa", just like the New York locals stacking a piece of pizza on top of each other and eating it while walking. . The Spanish soldiers folded the flat bread into a small book and ate it in their hands. One of the main characteristics of New York-style pizza is that it is thin and chewy, but it is not the entire definition of New York-style pizza. Many might say this is not New York-style pizza unless it leaves a trail of yellow grease on your elbows when you eat it. This is due to the high butter fat cheese they use. It is said that most New York pizza restaurants use Grande's mozzarella cheese to achieve this characteristic. For New York-style pizza, fresh mozzarella cheese isn't an option, it's a requirement. New York-style pizza is mostly baked in fireplace and stacked ovens, and uses a thinner sauce and only a few toppings. The dough is made of high-protein, high-gluten flour (usually 13.5-14.5% protein content), and has a slightly chewy feel. There is an old legend in New York that because of the unique hard water here, true New York-style pizza can only be made in New York. New York does have hard water, but whether this is the secret recipe is still a matter of debate.

Chicago-Style Pizza

One of the defining features of Chicago-style pizza is the deep dish. In 1943, Ike Sewel invented the deep-dish pizza, believing that if you made a pizza with a lot of toppings (especially sausage), it would become a hearty meal. He was right, so he opened a pizzeria called Pizzeria Uno, which specialized in deep-dish pizza and started the Chicago-style pizza phenomenon. Generally speaking, Chicago-style pizza is better eaten with a knife and fork than by hand because it is thick and heavy. The dough, contrary to many beliefs, is not very thick, but it has the texture of an American muffin and rises in a deep pan filled with flavor and holds all the fillings. The cheese is placed directly on the dough and then the filling is placed on top. Top with cheese and thick pizza sauce, and sprinkle a small amount of cheese on top of the pizza. Due to the overall thickness of the pizza, the baking time is usually longer. The dough for this form of pizza usually has a protein content between 10.5-11.5% and is not fully kneaded. Use margarine in the baking pan to add a slight, pan-fried crunch, bring out rich flavor and help lift the pizza out of the pan.

California-style Pizza

One of the defining characteristics of California-style pizza is the topping. California-style pizza tends to use appealing toppings and topping combinations. However, it is difficult to determine the origin of California-style pizza. Some people believe that it began in the 1970s or early 1980s. Back in the 1970s, creative cooking experts like Wolfgang Puck began experimenting with different, unconventional fillings. Then, in the mid-1980s, companies like California Pizza Kitchen (which has one next to the Portman Ritz-Carlton Shanghai) started selling West Coast-style pizza. The protein content of the dough is the same, but the dough is kneaded until smooth. The dough is placed in a baking pan and allowed to rise inch by inch. In many cases these shells are double baked, which helps maintain the post-baked height and it also helps bring out the crunchy food characteristics. The shells are light, porous and spongy, derived from flour and fermentation. Filling tendencies range from shrimp and asparagus to smoked salmon and other seafood. Vegetarian combinations are also popular.

Pan Pizza

The reason why it is called pan pizza is because the pizza is actually baked in a pan, but other than that it is more There are other things to say. The oil in the baking pan gives the crust a slight crunch and a slightly different flavor when baked than a conventionally baked pizza. The pizza dough is a bit thick, which is a result of letting the pizza dough rise in the baking pan before baking. Pizza toppings and cheese are usually not identified for grilled pizza, and can be taken in any amount. This style of pizza is generally recognized in the southeastern United States.

Thick style pizza

Thick style pizza is nothing more than a thickened version of thin crust pizza. They are usually baked in a mesh, in a disc or directly in the oven. The height or thickness of this pizza is achieved through the weight and fermentation of the dough, however it does not have the same fermented thickness as a pan pizza. After fermentation, quickly add the pizza sauce and toppings and bake in the oven as usual. The baked pizza has the characteristics of appropriate thickness, slightly crispy bottom layer and moderate chewiness. This type of pizza has no regional boundaries; it can be found throughout the United States.

Cracker and Thin Styles

Back in the 1950s, Pizza Hut's cracker-style pizzas were very popular, and they still exist today this characteristic. According to Tom Lehmann of the American Baking Institute, mix the dough until the white flour is still visible (only about five minutes). The dough needs to be fermented for five or six hours and must be passed through a dough press to get the ideal thickness and cookie-like texture. On the other hand, thin crust styles involve mixing the dough until smooth and then spreading it out with your hands. The texture of a true thin crust should be crispy on the outside and fluffy on the inside. This type of pizza usually has appropriate toppings and cheese, and works best with a thinner sauce.

Take and Bake Style

This is the latest style in the pizza revolution. It started with Papa Murphy’s pizza chain on the West Coast. Unless you're stuck in a desert isolated from the pizza world, you've probably heard reports about this style of pizza in the past year or two. These refrigerated cheese-topped pizzas are just like any other pizza made by a pizzeria, the only difference is that these pizzas are baked not by the pizzeria but by the customers. This trend started near Oregon and Northern California and has rapidly spread to the east in the past two years.

Stufffed

Some people confuse stuffed pizza with Chicago-style pizza. They may look similar, but they are very different. Stuffed pizza starts with a medium-thick dough or crust, then topped with pizza sauce, toppings and a layer of cheese. Then place another thin layer of base on top of the pizza topping, then add another layer of pizza sauce and cheese on top. This type of pizza usually takes about 30 minutes to bake.

Focaccia style

Focaccia style pizza is distinguished from other types of pizza by the absence of pizza sauce. These pizzas start with a round, flat loaf of bread (focaccia), ranging in thickness from 3/8 to an inch. They are brushed with oil, grilled vegetables and other toppings and can be found at many gourmet pizza joints. This style of pizza is the oldest style of pizza and was the first style made before tomatoes were introduced back to Europe from Mexico and Central America by European explorers.

Other styles

The type of crust is one of the key points to distinguish different styles of pizza. But perhaps pizza lovers will notice that the toppings and their placement also contribute to their differences. To make pizza with a local flavor, pizzerias can use the same toppings as they do. For example, Provolone cheese is more commonly used on pizza in Pennsylvania and Ohio than mozzarella cheese. Northern California tends to use seafood and smoked salmon.