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The 5 Most Common Styles Of Pizza

The 5 Most Common Styles Of Pizza

Pizza is one of the most beloved foods in the world, and the variety of styles available is truly astonishing. From the classic New York slice to the hearty, deep-dish offerings of Chicago, there's a pizza for every taste and mood.

There's no reason to ever get bored making pizza. Each of these popular pizza styles is beloved for a reason and they all have distinct tastes that make them unique. So, let's take a look and see what the differences are.

New York-style pizza is known for its thin, foldable crust and simple toppings.

It's one of the most popular pizza styles because the pizzas are straightforward and flavorful without being too fancy. This classic slice originated in the bustling city that never sleeps, and has since become a staple worldwide. What sets New York-style pizza apart is its balance of crispy crust, a savory, herbaceous tomato sauce, and melted mozzarella cheese.

New York pizza is often referred to simply as "a slice," because it is most commonly sold by the single slice. Because New Yorkers are always on the go, slices are typically par-cooked and quickly reheated when you order before being served piping hot. It's the perfect choice for a quick, satisfying lunch or a late-night snack.

Neapolitan pizza, on the other hand, is all about the crust.

This style of pizza originated in the city of Naples, Italy, and is characterized by its soft, chewy, pillowed, and slightly charred crust.

The toppings are simple and fresh, usually consisting of San Marzano tomatoes, fresh mozzarella cheese, and basil, often with a drizzle of high-quality olive oil. The number of toppings is fewer than other pizza styles.

A true Neapolitan pizza will follow some strict rules originating from Naples, Italy. 

This pizza is cooked in a high-temperature oven, which gives it a unique and delicious flavor. It is also cooked quickly. A true Neapolitan-style pizza will cook in 90 seconds at temperatures eclipsing 900°F.

The ingredients for Neapolitan dough are simple - flour, water, salt, and yeast. The dough is slowly fermented overnight or for a couple of days in advance to enhance its flavor. Although the ingredients are simple, the dough is less susceptible to burning when cooking at such high temperatures.

Detroit-style pizza is a relatively new addition to the world of pizza styles, but it has already made a big impact.

A true working man's pizza, the Detroit style became popular using rectangular bins or pans that typically held assembly line parts. When they started following auto factory workers' home, they became a vessel for baking. These pans are industrial. A bit thicker and beefier than your regular brownie pan, they're made from hard anodized aluminum, perfect for transferring heat.

Unlike your brownie pan, the walls of a Detroit-style pan are slightly angled out at 76° which contributes to one of the most distinct differences between this and a Chicago-style pizza.

This pizza is defined by its thick, crispy crust. Cheese covers the entire pizza, spilling over the edge down inside the sides of the pan. That cheese will melt, brown, and get crispy, providing an intensified flavor and rigid framework that's quite the opposite of the soft dough everywhere else.

With the cheese melting and crisping down the sides of the pan, its square or rectangular shape is conducive to every slice having a good bit of the cheese-laden crust.

The sauce is often spread over the cheese after baking and before serving. If you use a lot of toppings, adding the sauce at the end prevents the pizza from becoming overly soggy during cooking.

Known for its generous toppings, Detroit-style pizza typically includes meats like pepperoni, sausage, and roasted vegetables.

Chicago-style pizza is a true heavyweight in the world of pizza.

Also referred to as deep-dish pizza, Chicago-style is characterized by its high walls, soft and buttery crust, and generous toppings.

Chicago-style pizzas aren't for the weak. The crust gets pressed into the sides of a round baking pan and stands about 2" tall. This leaves you with loads of empty space to put fillings. It's not uncommon for a 12-14" pizza to weigh 4 pounds or more before baking.

Deep-dish pizzas take longer to cook than other styles because there's simply more food to cook. But because a deep-dish pizza is so dense, a longer cooking time is required.

Unlike other styles of pizza, deep-dish pizza takes advantage of this and will often use up to a pound of raw sausage in dollops or a single layer, which would be impossible to do on a pizza that cooks much quicker.

These pizzas are usually built with thick slices of mozzarella cheese first, followed by the meats and other fillings. Finally, the sauce and a dusting of parmesan gets blanketed over the top to keep everything cozy before baking.

Restaurants serve Chicago-style pizza in the pan with a sturdy triangular spatula so you can get the hefty slice to your plate with minimal spillage. A fork and knife are highly recommended.

Sicilian-style pizza is a classic, hearty pizza perfect for sharing with family and friends. It's commonly found at pizzerias in New York but that's about where its New York similarities end.

This sheet-pan pizza is recognized by its thick, square crust and abundant toppings, ranging from simple mozzarella cheese to more elaborate combinations of meats and vegetables. It has a spongy texture of focaccia and is softer than similar styles of pan pizzas.

Sicilian-style pizza is often baked in a deep pan, which allows the crust to cook evenly and the toppings to meld together into a delicious, savory whole. This is good because Sicilian-style pizzas have loads of cheese that would ooze out if cooked directly on a pizza stone. Unlike other styles, its crust is less toothy.

Bring your appetite if you plan on having Sicilian pizza. The slices are large, thick, and dense like a doormat that's a couple of inches thick. One slice is typically more than filling, but I doubt any Sicilian will give you the boot if you attempt to eat two.

Whether you're cooking one of these regional favorites in a Blackstone Pizza Oven or simply heating up a frozen pizza, there's no denying the comfort and appeal of pizza making. So go ahead, give one of these five popular pizza styles a try, and discover the magic of pizza for yourself!

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