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.
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.
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.
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.
Detroit-style pizza is a rectangular pan pizza with a thick, crisp, chewy crust. It is traditionally topped to the edges with mozzarella 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.
Papa's Tomato Pies is a historic pizzeria selling Trenton tomato pies in New Jersey. It was founded by Giuseppe "Joe" Papa in 1912 on South Clinton Avenue in Trenton, New Jersey. Papa's is the oldest family owned and longest continuously operating pizzeria in the United States, as well as the second oldest pizzeria in the United States after Lombardi's Pizza.
Tomato pie may refer to a pie with tomatoes, such as:
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.
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.
