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.
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New York-style pizza
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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of being baked in a square pan, which is often not a pizza pan: industrial parts trays are often used, which were originally made to hold small parts in factories.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?