In the USA all types of Pizza are very popular in different cities. Here we have picked up 8 types of the best pizza for you which are very delicious.
From the very beginning at Naples in Italy, pizza has gone through various revolutions to become the dish that a lot of people know and love it today. It is no doubt if you’re going to opening your first pizza place or want to add a pizza oven in your restaurant, it must be difficult to decide what types of pizza your restaurant will make. Now we are going to discussing the different types of pizza, their history, and what types of ingredients you’ll need to make them, so you can start serving up delicious slices to your guests or customers.
Types of Pizza Infographic
1. Neapolitan Pizza You can taste
- The true original, topped with sauce from fresh tomatoes, olive oil, and minimal mozzarella
- A single-serving, 12-inch pie
- Cooked in wood-fired ovens at 800-900oF
- Eaten with a fork and Knife
Neapolitan pizza is the most delicious one which is very popular from 18th century till now in different countries in the world like Naple and Italy. At that time the poorer people of the seashore cities normally bought cheap food that could be easily eaten. This types of pizza were available near the streets of this cities.
Types of Neapolitan Pizza
There are three types of Neapolitan pizza in officially:
Pizza Marinara: Pizza marinara is one kind of Neapolitan pizza in Italian cuisine. Ingredient-tomatoes, garlic, oregano, and extra virgin olive oil.
Pizza Margherita: The Margherita pizza Invented in Naples in honor of the first queen of Italy.
Ingredient – tomatoes, sliced mozzarella, basil, and extra virgin olive oil.
Pizza Margherita extra: Pizza Margherita extra is a typical Neapolitan pizza.
Ingredient – tomatoes, mozzarella from Campania, basil, and extra virgin olive oil.
Traditional Toppings of Neapolitan Pizza:
The classic Neapolitan pizza toppings are fresh mozzarella, tomatoes, basil leaves, oregano, and olive oil. Neapolitan pizza is very thin and it’s easily eaten with a fork and knife.
Baking Suggestions for Neapolitan Pizza
If you want to make natural Neapolitan Pizza you are suggested to baked it in wood burning oven and heated it from 800 – 1,000 degrees Fahrenheit. It only takes around 70-90 seconds to fully cook.
2. New York-Style Pizza
- Large, foldable slices, cricpy outer crust
- Traditional toppins of tomato sauce and mozzarella cheese
- Originally a variation of Neapolitan-Style pizza
- Unipue flavor due to minerels in New York’s tap water supply
New York-style pizza is another types of pizza which is famous America’s regional pizza types. Its futures large, foldable slices and a crispy outer crust. Mainly it is a variation of Neapolitan-style pizza. Actually, the New York slice has taken on the fame of all its own adding some saying its unique flavor and has to do with the minerals present in New York’s tap water supply.
Traditional Toppings of New York-Style Pizza:
New York-style pizza mainly makes with tomato sauce and mozzarella cheese. Contrasting its thin-crust equivalent, the Neapolitan, New York-style pizzas can handle a wide range of additional toppings, from pepperoni and sausage to mushrooms and anchovies. While these types of pizza can have fundamentally any topping added to it, it’s very easy finding pizza lovers topping New York pizza with ingredients, like oregano, Parmesan cheese, red pepper flakes and garlic powder.
Baking Suggestions of New York-Style Pizza:
Like the Neapolitan pizza, most of the people will suggest that to order for a New York-style pizza to be faithful and it has to be cooked in a wood or coal-burning oven. Nowadays, most of the people use gas deck ovens to bake this type of pizza, which makes the same delicious and crispy result.
3. California Pizza
- A single- serving, thin crust pizza
- Popular due to its creative, nontraditional toppings, like chicken, egg, artichokes, salmon, feta or goat cheese
- Also known as Gourmet pizza
California pizza known as gourmet pizza is famous for it’s rare ingredients. This pizza started its journey in late 20th century. When Chef Ed LaDou began experimenting with pizza recipes at that time he invented this types of pizza in the classic Italian restaurant. He made the pizza mustard, ricotta, pate, and red pepper. Than he got a chance to serve it to Wolfgang Puck, American-Austrian chef. Getting Impressed with LaDou’s creative pie, Puck invited him to join as a head pizza chef at his restaurant. After joining this restaurant, he made more than 250 unique pizza recipes. Now most of the restaurant of California Pizza Kitchen formed the menu with this types of pizza.
Traditional Toppings of California Pizza:
Traditional toppings are the most important element of California Pizza. If you have not find special ingredient to make this types of pizza, you can simply make California Pizza with chicken and artichokes to goat cheese and egg.
Baking Suggestions of California Pizza:
It depends on your choice how thin or thick crust bake will you use to make California Pizza.
4. Chicago Pizza
- Prepared as the thick, classic deep-dish pizza
- Thin- medium crust containing cornmeal or greased
- Baked in a greased round pan with tall sides
- Toppings assembled “upside-down” from their usual order
Chicago pizza refers to deep-dish pizza. Chicago pizza was named according to the name of the city Chicago. Italian immigrants were searching for something similar to the Neapolitan pizza during the early 20th century. Because they loved this types of pizza very much. Ike Sewell created a pizza with a thick crust with edges, similar to a pie, and ingredients in reverse, with slices of mozzarella lining the dough followed by meat, vegetables, and then topped with a can of crushed tomatoes. This was the alternative of Neapolitan pizza. This inventive creation led Sewell to create the Chicago pizza which is now densely famous both in chain restaurant and Pizzeria Uno.
Traditional Toppings of Chicago Pizza:
Normally, the toppings for Chicago pizza are sausage, mushrooms, onion, ground beef, pepperoni and green peppers placed under tomato sauce. Some restaurants will finish off their pizzas with a sprinkle of Parmesan cheese across the tomato sauce.
Baking Suggestions of Chicago Pizza:
You should wipe the pan down with oil if you easily get a Chicago pizza out of the pan. It will also help you to make the base of the dough a bit crispier. Within a baking time of 30 – 35 minutes you can complete the process of baking.
5. Detroit Pizza
- Originally baked in a square automotive parts pan in the 1940’s
- Frist topped with pepperoni followed by brick or mozzarella cheese which is spread to the very edges of the pan, yielding a caramelized cheese perimeter
- Sauce is spooned over the cheese
- Extra crispy crust that is tender and on the inside
Detroit-style pizza is mainly developed in Detroit, Michigan. It is a rectangular pizza and it has a thick crisp crust as well as toppings for example pepperoni and mushrooms. Detroit-style pizza was firstly baked in a square automotive parts pan in the mid-20th century. Firstly, Detroit pizza is topped with pepperoni, after that brick cheese which is spread to the very limits of the pan, yielding a burned cheese perimeter.
Traditional Toppings of Detroit Pizza:
Detroit pizza usually features brick cheese, pepperoni, and tomato sauce. Other traditional toppings include mushrooms and olives.
Baking Suggestions of Detroit Pizza:
You can either use a particular Detroit pan or a traditional jelly roll baking pan. Than press the air out from the dough while pushing dough to the edges of the pan after that stretch the dough up the sides about half-inch. Make sure to spread the cheese generously through the dough as well as to the edges for a heated perimeter. Finally, cook it at the highest temperature setting (500 to 550 degrees Fahrenheit) from 10 minutes to 15 minutes. To serve cut your slices in squares.
6. Greek Pizza
- Heavier on the sauce
- Thick and chewy crust
- May or may not feature a variety or Greek toppings
- Cheese is usually a mix of mozzarella and cheddar or provolone
Greek pizza refers to a type of pizza crust and its preparation, rather than its toppings. Greek immigrants created Greek pizza the first time. They came to America and introduced to Italian pizza. Greek-style pizza, mainly popular in the New England states, features a thick and chewy crust cooked in shallow, oiled pans, resulting in a nearly deep-fried bottom. This type of pizza is baked in a pan, instead of directly on the bricks of the pizza oven. Normally shallow pan is used. On the other hand, in Chicago-style deep-dish pizza, the deep pans are used. After that pan is heavily oiled with olive oil.
Greek Pizza Traditional Toppings:
Greek pizza is usually heavier on the sauce than the cheese. The sauce typically has a tangy tomato paste with a strong oregano flavor. It is often only topped with cheese, which is usually a mix of mozzarella and cheddar or provolone. It may feature a variety of non-Greek or Greek toppings, such as feta cheese, black olives, and red onion.
Greek Pizza Baking Suggestions:
To get a puffy, chewy crust, Greek pizza is typically baked in a shallow, round pan that has been heavily coated in olive oil. Lining the pan with oil also allows the bottom of the dough to fry while it bakes.
7. Sicilian Pizza
- Brought to America in the 19th century by scilian immigrants, and became popular after WWII
- Thick Square-cut with a pillowy dough and tomato sauce
- Served with or without chesse, sometimes with the chesse underneath the sauce
- Often topped with bits of tomato, onion, anchovies, and herbs
Sicilian pizza, also popular as “sfincione” including a thick piece of pizza with a crunchy crust, pillowy dough and robust tomato sauce. This square-cut pizza is served with or without the cheese. Often they are served with the cheese underneath the sauce to prevent the pie from becoming moist. Sicilian immigrants brought Sicilian pizza to America in the 19th century. Then it became popular in the United States after the Second World War.
Traditional Toppings of Sicilian Pizza:
Sicilian Pizzas normally topped with bits of tomato, anchovies, onion, and herbs.
Baking Suggestions of Sicilian Pizza:
In order to make sure the flavour of your Sicilian Pizza dough you should try lining your pan with an olive oil blend. The temperature of your oven will define how long you should bake your pie. For example, if your oven is heated to 425 degrees Fahrenheit, it should take from 15 minutes to 20 minutes to bake your Sicilian Pizza.
8. St. Louis Pizza
- Thin, cracker-like crust: made without yeast
- Usually cut into 3-4” or “tavern cut”
- A gooey combination of cheddar, Swiss, and provolone
- Its from crust can support several toppings of your choice
If you are looking for a light slice? You are suggested to test St. Louis pizza. It is a thin crust with a cracker-like consistency that is made without yeast. Because of the crispy crust, St. Louis pizza is generally cut into three or four-inch rectangles. It is also well known in the party, club and bar cut. This pizza features spent processed cheese, which is a sticky combination of cheddar, Swiss, and provolone cheeses. St. Louis received an arrival of Italian immigrants in the 19th century who were looking for employment opportunities. St. Louis-style pizza was created by the Italian community, largely from Milan and Sicily. Its sweet sauce is significant because of the Sicilian influence.
Traditional Toppings of St. Louis Pizza
St. Louis pizza features spent cheese and a sweeter tomato sauce with a hefty dosage of oregano. Due to its firm crust, St. Louis-style pizza can help several toppings of your choice.
Baking Suggestions of St. Louis Pizza:
Use pizza stone or a thin baking sheet, place on the lowest rack position.