| Type | Pizza |
|---|---|
| Place of origin | United States |
| Region or state | Altoona, Pennsylvania |
| Main ingredients | Sicilian-style pizza dough, tomato sauce, sliced green bell pepper, salami, american cheese |
Altoona-style pizza is a distinct type of pizza created in the city of Altoona, Pennsylvania, by the Altoona Hotel. The definitive characteristics of Altoona-style pizza are a Sicilian-style pizza dough, tomato sauce, sliced green bell pepper, salami, topped with American cheese and pizzas cut into squares instead of wedges. [1] [2] [3] [4]
The crust is made of a Sicilian-style pizza dough, giving the pie a thick and soft crust. Instead of the larger pie-like wedges typical of many pizza styles, Altoona Hotel pizza is typically cut into squares. [1] [3] [5] [4]
While originally topped with Velveeta, Altoona-style pizza is popularly topped with yellow processed cheese known as American cheese. The yellow squares of American cheese are a staple of this dish, used instead of the mozzarella or provolone common to other styles of pizza. [1] [3] [5] [4]
The traditional toppings included on a slice of Altoona-style pizza are a sliced green bell pepper and cooked deli style salami with peppercorns, notable for being underneath the pizza's cheese topping. [1] [3] [5]
Altoona-style pizza originated at the Altoona Hotel, which was noted as serving "a unique pizza" in 1996 by the Pittsburgh Post-Gazette . [6] Following the destruction of the hotel in 2013 by fire, other local restaurants began serving Altoona-style pizza. [1]
Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven.
Pepperoni is a variety of spicy salami made from cured pork and beef seasoned with paprika and chili peppers.
Chicago-style pizza is pizza prepared according to several styles developed in Chicago. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust tavern-style pizzas more popular with locals. The pan in which deep-dish pizza is baked gives the pizza its characteristically high edge, which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style deep-dish pizza may be prepared in the deep-dish style and as a stuffed pizza. Chicago-style thin-crust pizza dough is rolled for a thinner crispier crust than other thin-crust styles. The thin-crust pizza is cut in squares instead of slices, and is also referred to as a "tavern-style" pizza.
St. Louis–style pizza is a type of pizza popular in St. Louis, Missouri, and surrounding areas. The style has a thin cracker-like crust made without yeast, generally uses Provel cheese, and is cut into squares or rectangles instead of wedges.
Italian tomato pie is an Italian-American and Italian-Canadian baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce. It may be sprinkled with Romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and usually served in square slices, although in Rhode Island it is cut into rectangular strips like pizza al taglio. Tomato pie descends from and resembles the Italian sfincione, although it is not the same dish. For instance, sfincione may have toppings, is usually served hot, and has a crust more like brioche than focaccia.
New York–style pizza is a 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 was a popular meal amongst poor Italians due to the ratio of product from the limited produce.
California-style pizza is a style of 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 many California cuisine restaurants. California Pizza Kitchen, Round Table Pizza, Extreme Pizza, and Sammy's Woodfired Pizza are four major pizza franchises associated with California-style pizza.
Sicilian pizza is a pizza prepared in a manner that originated in Sicily, Italy. Sicilian pizza is also known as sfincione or focaccia with toppings. This type of pizza became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s. It eventually reached North America in a slightly altered form, with thicker crust and a rectangular shape.
Detroit-style pizza is a rectangular pan pizza with a thick, crisp, chewy crust. It is traditionally topped to the edges with mozzarella and/or Wisconsin brick cheese, which caramelizes against the high-sided heavyweight rectangular pan. Detroit-style pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories. It was developed during the mid-20th century in Detroit, Michigan, before spreading to other parts of the United States in the 2010s. It is one of Detroit's iconic local foods.
The cuisine of New Jersey is derived from the state's long immigrant history and its close proximity to both New York City and Philadelphia. Due to its geographical location, New Jersey can generally be divided by New York City cuisine in the northern and central parts of the state and Philadelphia cuisine in the southern parts. Restaurants in the state often make use of locally grown ingredients such as asparagus, blueberries, cranberries, tomatoes, corn, and peaches. New Jersey is particularly known for its diners, of which there are approximately 525, the most of any state. Various foods invented in the state, such as the pork roll, and salt water taffy, remain popular there today.
Pizza al taglio or pizza al trancio is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throughout Italy. Many variations and styles of pizza al taglio exist, and the dish is available in other areas of the world in addition to Italy.
Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the large cities of the Northeast. It got a boost both in popularity and regional spread after soldiers stationed in Italy returned from World War II.
Quad City–style pizza is a variety of pizza originating in the Quad Cities region of the states of Illinois and Iowa in the United States.
Pizza Thief is a pizzeria in Portland, Oregon. The restaurant has a "sibling" adjacent bar called Bandit Bar.
Baby Doll Pizza is a pizzeria in Portland, Oregon.
Canada has many of its own pizza chains, both national and regional, and many distinctive regional variations and types of pizza resulting from influences of local Canadian cuisine.
Colorado-style pizza, also called Colorado pizza or Colorado mountain pie, is a style of pizza made with a characteristically thick, braided crust topped with heavy amounts of sauce and cheese. It is traditionally served by the pound, with a side of honey as a condiment.
Ohio Valley–style pizza is a pizza made with cold toppings sprinkled over a square crust that has been covered with a sweet tomato sauce. It originated in Steubenville, Ohio, and is commonly served in Ohio and West Virginia.
