0_Wizard
I absolutely love New York style pizza. The crust is nice and thick and crisp along the edge.
The crust is thick and crisp only along its edge, yet soft, thin and pliable enough beneath its toppings to be folded in half to eat.
chosen_New_York-style_pizza_0
New York-style pizza
chosen_topic_0_New_Yorkstyle_pizza
List of pizza varieties by country
During the latter half of the 20th century, pizza became a globally accessible dish, mainly due to Italian immigrants that had brought their dishes to new people with resounding success, often in racially and culturally resistive environments. A survey from 2004 showed that Norwegians eat the most frozen pizza (5.4 kg/person*year), followed by Germans. Pizza became a popular fast food in Bangladeshi urban areas. Since the introduction of various pizza brands such as Domino's and Pizza Hut in the early to mid-2000s, it has reached almost all classes of urban peoples. Pizza is an emerging fast food in Indian urban areas.
New York-style pizza
New York-style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin and pliable enough beneath its toppings to be folded in half to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese. This style evolved in the U.S. from the pizza that originated in New York City in the early 1900s, itself derived from the pizza made in Italy. Today it is the dominant style eaten in the New York Metropolitan Area states of New York, New Jersey, and Connecticut, and variously popular throughout the United States.
Detroit-style pizza
Detroit-style pizza is a style of pizza developed in Detroit, Michigan. It is a rectangular pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and mushrooms. What makes Detroit-style pizza different from Chicago and New York styles is the crust, which is extra thick and very crispy on the bottom. The square shaped pizza is the result of being baked in a square pan, which is often not a pizza pan: industrial parts trays are often used, which were originally made to hold small parts in factories. The crust of a Detroit-style pizza is occasionally twice-baked, and it is usually baked in a well-oiled pan to a chewy medium-well-done state that gives the bottom and edges of the crust a fried or crunchy texture.
Chicago-style pizza
Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably, the most famous of these is known as deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which gives a lot of space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza. According to Tim Samuelson, Chicago's official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Uno's founder Ike Sewell, a former University of Texas football star.
New Haven-style pizza
New Haven-style pizza, locally known as apizza (, from Neapolitan "’a pizza" () "the pizza"), is a style of Neapolitan pizza common in and around New Haven, Connecticut. It originated at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza. This geographically limited pizza style has been favorably referenced by national critics. In a New Haven-style pizzeria, a "plain" pizza is crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on and does not include Mozzarella.
St. Louis-style pizza
St. Louis-style pizza is a distinct type of pizza popular in the Midwestern American city of St. Louis, Missouri and surrounding areas. The definitive characteristics of St. Louis-style pizza are a very thin cracker like crust made without yeast, the common (but not universal) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of wedges. The thin, cracker-like round crust is made without yeast, as opposed to a deep dish Chicago-style pizza or the thin but leavened New York-style pizza. The crust of a St. Louis pizza is somewhat crisp and cannot be folded easily so the pizza is typically cut into three- or four-inch squares or rectangles instead of the pie-like wedges typical of many pizza styles.
California-style pizza
California-style pizza (also known as California pizza or Gourmet pizza) is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza in the rest of the country. It is served in a number of California Cuisine restaurants. Such restaurant chains as California Pizza Kitchen, Extreme Pizza, and Sammy's Woodfired Pizza are three major pizza franchises associated with California-style pizza.
1_Apprentice
I've never tried it. What toppings do you put on a New York style pizza?
0_Wizard
Any toppings you want, really. Traditional New York Style pizza just has tomato sauce and mozzarella cheese though.
Traditional toppings are simply tomato sauce and shredded mozzarella cheese.
chosen_New_York-style_pizza_0
New York-style pizza
chosen_topic_0_New_Yorkstyle_pizza
List of pizza varieties by country
During the latter half of the 20th century, pizza became a globally accessible dish, mainly due to Italian immigrants that had brought their dishes to new people with resounding success, often in racially and culturally resistive environments. A survey from 2004 showed that Norwegians eat the most frozen pizza (5.4 kg/person*year), followed by Germans. Pizza became a popular fast food in Bangladeshi urban areas. Since the introduction of various pizza brands such as Domino's and Pizza Hut in the early to mid-2000s, it has reached almost all classes of urban peoples. Pizza is an emerging fast food in Indian urban areas.
Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It can also be topped with additional vegetables, meats, and condiments, and can be made without cheese. The term "pizza" was first recorded in the 10th century, in a Latin manuscript from the Southern Italy town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular and common in many areas of the world. In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
History of pizza
The history of pizza begins in antiquity, when various ancient cultures produced flatbreads with toppings. The precursor of pizza was probably the focaccia, a flat bread known to the Romans as "panis focacius", to which toppings were then added. Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century. The word "pizza" was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in the country of Italy and by emigrants from there. This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods.
New York-style pizza
New York-style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin and pliable enough beneath its toppings to be folded in half to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese. This style evolved in the U.S. from the pizza that originated in New York City in the early 1900s, itself derived from the pizza made in Italy. Today it is the dominant style eaten in the New York Metropolitan Area states of New York, New Jersey, and Connecticut, and variously popular throughout the United States.
Italian cuisine
Italian cuisine is food typical from Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers, maize and sugar beet, this last introduced in quantity in the 18th century. Italian cuisine is known for its regional diversity, especially between the north and the south of the Italian peninsula. It offers an abundance of taste, and is one of the most popular and copied in the world. It influenced several cuisines around the world chiefly that of the United States.
Uruguayan cuisine
Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy came from immigration, and did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos).
1_Apprentice
Is it only popular in New York, or in other places as well?
0_Wizard
It's actually popular in a lot of neighboring states, like new Jersey and Connecticut, but it's also very popular in other states, including here in Florida!
Today it is the dominant style eaten in the New York Metropolitan Area states of New York, New Jersey, and Connecticut, and variously popular throughout the United States.
chosen_New_York-style_pizza_0
New York-style pizza
chosen_topic_0_New_Yorkstyle_pizza
New Jersey
New Jersey is a state in the Mid-Atlantic region of the Northeastern United States. It is a peninsula, bordered on the north and east by the state of New York; on the east, southeast, and south by the Atlantic Ocean; on the west by the Delaware River and Pennsylvania; and on the southwest by the Delaware Bay and Delaware. New Jersey is the fourth-smallest state by area but the 11th-most populous, with 9 million residents as of 2017, and the most densely populated of the 50 U.S. states. New Jersey lies entirely within the combined statistical areas of New York City and Philadelphia and is the third-wealthiest state by median household income as of 2016.
New Haven, Connecticut
New Haven ( ), in the U.S. state of Connecticut, is the principal municipality in Greater New Haven, which had a total population of 862,477 in 2010. It is located on New Haven Harbor on the northern shore of Long Island Sound in New Haven County, Connecticut, and is part of the New York metropolitan area. It is the second-largest city in Connecticut (after Bridgeport), with a population of 129,779 people as of the 2010 United States Census. According to a census of 1 July 2012, by the Census Bureau, the city had a population of 130,741. New Haven was the first planned city in America. Founded in 1638 by English Puritans, a year later eight streets were laid out in a four-by-four grid, creating what is commonly known as the "Nine Square Plan".
Notary public
A notary public (or notary or public notary) of the common law is a public officer constituted by law to serve the public in non-contentious matters usually concerned with estates, deeds, powers-of-attorney, and foreign and international business. A notary's main functions are to administer oaths and affirmations, take affidavits and statutory declarations, witness and authenticate the execution of certain classes of documents, take acknowledgments of deeds and other conveyances, protest notes and bills of exchange, provide notice of foreign drafts, prepare marine or ship's protests in cases of damage, provide exemplifications and notarial copies, and perform certain other official acts depending on the jurisdiction.
Colonial history of the United States
The colonial history of the United States covers the history of European settlements from the start of colonization in the early 16th century until their incorporation into the United States of America. In the late 16th century, England, France, Spain, and the Netherlands launched major colonization programs in eastern North America. Small early attempts sometimes disappeared, such as the English Lost Colony of Roanoke. Everywhere, the death rate was very high among the first arrivals. Nevertheless, successful colonies were established within several decades. European settlers came from a variety of social and religious groups, including adventurers, soldiers, farmers, and tradesmen, and some from the aristocracy.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Governorship of Chris Christie
Chris Christie took office as the 55th Governor of New Jersey on January 19, 2010, and began his second term on January 21, 2014, and left office on January 16, 2018. Governor Christie declared a "state of emergency" and laid out plans for more than US$1 billion in cuts to the state budget in an address to the New Jersey State Assembly on February 10, 2010. The budget included a carefully crafted plan requiring school districts to spend their surpluses in order to allow the state to withhold US$400 million in aid funding while retaining federal stimulus eligibility and avoiding the need for the legislature to pass a bill.
Puerto Ricans in the United States
A Stateside Puerto Rican, also ambiguously Puerto Rican American (, ) is a term for residents in the United States who were born in or trace family ancestry to Puerto Rico. Puerto Ricans who were born in Puerto Rico are American citizens as if they were born in the states. At 10% of the Latino population in the United States, Puerto Ricans are the second-largest Latino group nationwide, after Mexican-Americans, and are 1.5% of the entire population of the United States. Although the 2010 Census counted the number of Puerto Ricans living in the United States at 4.6 million, estimates in 2012 show the Puerto Rican population to be over 5 million.
1_Apprentice
Wow, I'm located in Texas, so that's why I'm not familiar with it. Who invented the New York style pizza?
0_Wizard
I'm not sure who invented it, but the first pizzeria to ever open in the United States was opened by Gennaro Lombardi in New York in 1905.
The first pizzeria in the United States of America was founded by Gennaro Lombardi in New York City's Little Italy in 1905.
chosen_New_York-style_pizza_0
New York-style pizza
chosen_topic_0_New_Yorkstyle_pizza
History of pizza
The history of pizza begins in antiquity, when various ancient cultures produced flatbreads with toppings. The precursor of pizza was probably the focaccia, a flat bread known to the Romans as "panis focacius", to which toppings were then added. Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century. The word "pizza" was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in the country of Italy and by emigrants from there. This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods.
Lombardi's Pizza
Lombardi's is a pizzeria located at 32 Spring Street on the corner of Mott Street in the Nolita neighborhood in the borough of Manhattan, New York City. Opened in 1905, it has been acknowledged by the Pizza Hall of Fame as the first pizzeria in the United States. Gennaro Lombardi started the business in 1897 as a grocery store at 53½ Spring Street, and began selling tomato pies wrapped in paper and tied with a string at lunchtime to workers from the area's factories. In 1905 Lombardi received a business license to operate a pizzeria restaurant, and soon had a loyal clientele, including Italian tenor Enrico Caruso.
Gennaro Lombardi
Gennaro Lombardi was an Italian immigrant who moved to the United States in 1897, and known for opening the first pizzeria in the United States, Lombardi's. He opened a small grocery store in New York City's Little Italy. An employee of his, Antonio Totonno Pero, also an Italian immigrant, began making pizza for the store to sell. Their pizza became so popular that Lombardi opened the first US pizzeria in 1905, naming it simply Lombardi's. Although Lombardi was influenced by the pies of Naples, he was forced to adapt pizza to Americans. The wood-fired ovens and ' were substituted with coal powered ovens and ', and so began the evolution of the American Pie.
New York-style pizza
New York-style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin and pliable enough beneath its toppings to be folded in half to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese. This style evolved in the U.S. from the pizza that originated in New York City in the early 1900s, itself derived from the pizza made in Italy. Today it is the dominant style eaten in the New York Metropolitan Area states of New York, New Jersey, and Connecticut, and variously popular throughout the United States.
Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It can also be topped with additional vegetables, meats, and condiments, and can be made without cheese. The term "pizza" was first recorded in the 10th century, in a Latin manuscript from the Southern Italy town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular and common in many areas of the world. In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish.
Vince Lombardi
Vincent Thomas Lombardi (June 11, 1913 – September 3, 1970) was an American football player, coach, and executive in the National Football League (NFL). He is best known as the head coach of the Green Bay Packers during the 1960s, where he led the team to three straight and five total NFL Championships in seven years, in addition to winning the first two Super Bowls at the conclusion of the 1966 and 1967 NFL seasons. Following his sudden death from cancer in 1970, The NFL Super Bowl trophy was named in his honor. He was enshrined in the Pro Football Hall of Fame in 1971, the year after his death.
Italian Americans
Italian Americans ( or "italo-americani" ) are an ethnic group consisting of Americans who have full or majority-ancestry from Italy. Italian Americans are the fourth largest white ethnic group in the United States (not including American ethnicity, an ethnonym used by many in the United States; overall, Italian Americans rank seventh, behind German American, African American, Irish American, Mexican American, English American, and American)..   About 5.5 million Italians immigrated to the United States from 1820 to 2004. Immigration began to increase during the 1870s, when more than twice as many Italians immigrated (1870–79: 46,296) than during the five previous decades combined (1820–69: 22,627).