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.
Focaccia is a flat leavened oven-baked Italian bread. In some contemporary places, such as Rome, it is a style of pizza, also called pizza bianca. Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape.
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.
New Haven–style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza, it originated in 1925 at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza. This geographically limited pizza style has been favorably regarded by national critics.
Pizza Margherita or Margherita pizza is a typical Neapolitan pizza, roundish in shape with a raised edge and garnished with hand-crushed peeled tomatoes, mozzarella, fresh basil leaves, and extra virgin olive oil. The dough is made by mixing water, salt and yeast with flour.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
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.
The history of pizza begins in antiquity, as various ancient cultures produced flatbreads with several toppings.
Manakish, or in singular form man'ousheh, or other spellings, is a popular Levantine food consisting of dough topped with za'atar, cheese, or ground meat. It can be sliced or folded, and it can be served either for breakfast or lunch.
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.
Neapolitan pizza, also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. The tomatoes must be either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius. The cheese must be mozzarella di bufala campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state, or fior di latte, a cow's milk mozzarella created according to the procedure for which it was registered as a traditional speciality guaranteed (TSG). Pizza napoletana is a TSG product in the European Union and the United Kingdom, and the art of its making is included on UNESCO's list of intangible cultural heritage.
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.
Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.
Salvatore Shigeta is an Italian-born Japanese celebrity chef, restaurateur and media personality, known for his food-focused television shows and cookbooks, and his restaurants across Asia.
Seafood pizza is a pizza prepared with seafood as a primary ingredient. Many types of seafood ingredients in fresh, frozen or canned forms may be used on seafood pizza. Some retail pizza chains, as well as smaller restaurants, offer seafood pizzas to consumers.
Pizza marinara, also known as pizza alla marinara, is a style of pizza in Neapolitan cuisine seasoned with only tomato sauce, extra virgin olive oil, oregano and garlic. It is supposedly the oldest tomato-topped pizza.
Pizza by the slice is pizza sold in slices as a fast food by a restaurant or street vendor. Some restaurants and pizza stands only sell pizza by the slice, while others sell both slices and whole pizzas. The jumbo slice is a large-sized slice of New York–style pizza made in areas of Washington, D.C. Pizza al taglio is a style of rectangular slice of pizza that originated in Rome and is typically sold by weight.
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.
