Since the origin of pizza in Italy, it has transformed vigorously to give us the pizza that we have and adore today. Since the invention of the very first pizza, chefs have come up with various forms of pizzas. And there are innumerable variations of toppings, sauces, herbs and especially the crust. We have brought a list of pizza crusts from around the world for you.
Neapolitan Pizza
Believed to be the original pizza, Neapolitan pizza has the perfect crust for those who want an authentic Italian pizza. A true Neapolitan dough is hand-kneaded no more than 35 centimetres in diameter, and no more than one-third of a centimetre thick at the centre. It is baked in a wood-fired, domed oven. Origin of this delicious tart dates back to 18th century in Naples, Italy. In this time, the poor people of this seaside city often bought food that was cheap and could be eaten quickly. Luckily for them, Neapolitan pizza was reasonably priced and readily available through numerous street vendors.
Chicago Style Deep Dish Pizza
Chicago pizza also known as Deep-dish pizza was invented in 1900s by the Italian immigrants. It has an extension that allows for a substantial portion of toppings, cheese, and sauce that has pizza slices up to 2 inches thick. The crusts are baked in an oiled deep-dish pan to have a crispy, occasionally buttery, fried effect on the outside of the crust. The deep-dish pizza crust is made up of cornmeal, semolina, or food colouring to give it its unique yellow tone and enhance its exceptional taste and texture.
New York-Style Pizza
Formerly a modification of Neapolitan-style pizza, the New York slice has gained its popularity on its own. Although gluten-free bread affects the taste, some of them say that its unique flavour has to do with the minerals present in New York’s tap water supply. The crust is slightly crispy on the exterior, still soft and supple enough to fold the big slices in half, making it easier to eat.
Sicilian Pizza
Sicilian pizza is identified for its thick, rectangle-shaped crust that is generally over an inch thick. Sicilian immigrants carried these recipes with them to the United States, and this pizza style is most popular in large metro areas across the upper Midwest and East coast. It gives crunchy crust with a robust tomato sauce. This square-cut pizza is presented with or without cheese, and frequently with the cheese beneath the sauce to avoid the pie from getting soggy.
Greek Pizza
Greek pizza was invented by Greek immigrants who came to America and were familiarized with Italian pizza. Greek-style pizza, exclusively popular in the New England states, features an abundant and chewy crust cooked in shallow, oiled pans, coming out as a nearly deep-fried bottom. It has more sauce than cheese. The sauce classically has a tangy tomato paste with a sharp oregano flavour.
St. Louis Pizza
St. Louis pizza has a thin crust with a biscuit-like consistency that is prepared without yeast. Owing to the crispy crust, St. Louis pizza is typically cut into 3 or 4-inch rectangles, known as "party" or "tavern" cut. This pizza consists of Provel processed cheese, which is a sticky combination of cheddar, Swiss, and provolone cheeses. St. Louis witnessed an invasion of Italian immigrants in the 19th century who came looking for employment opportunities. The Italian community, principally from Milan and Sicily, created the St. Louis-style pizza. Its sweet sauce is redolent of the Sicilian influence.
Detroit Style Pizza
The Detroit-style pizza was initially baked in a square automotive parts pan in the 1940s. Firstly, Detroit pizza is topped with pepperoni, then by brick cheese which is smeared to the very edges of the pan, producing a caramelized cheese perimeter. The sauce is then spread over the pizza, a sequence similar to Chicago-style pizza. This pizza has a thick, extra crispy crust that is succulent and airy on the inside.
Source(s): webstaurantstore, akcrust