0_Wizard
Hello I just had a slice of my favorite New York Style pizza with the nice thin crust and the big slices just the way I like it.
New York-style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go.
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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.
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.
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.
Pizza by the slice
Pizza by the slice is a fast food purveyed by pizzeria restaurants and food stands as prepared slices of pizza. It is a common dish and street food in various areas of the world. Some restaurants and pizza stands only sell pizza by the slice, while others sell both slices and whole pies. The jumbo slice is a large-sized slice of New York-style pizza that is a prominent food in Washington, D.C. Pizza al taglio is a variety of pizza that originated in Rome, Italy and is typically purveyed by the slice and sold by weight. Some pizzerias provide pizza by the slice and whole pizza pies, and some only provide pizza by the slice.
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.
Cuisine of the Midwestern United States
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity. Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with "American food." Quoted in a 2007 interview with the "Daily Herald", Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: "Think of Thanksgiving dinner.
1_Apprentice
Sounds kinda yummy i want pizza now ! But i dont care for newyork style pizza tbh. I love big fluffy cheesey crust! I love papa johns pizza