The result was the most elemental form of NY pizza, often called Neapolitan-American, that shares much in common with the original Neapolitan type: a thin crust, a judicious covering of tomato sauce, and a smattering of fresh mozzarella cheese. But they differ in cooking technique, size, and texture.
Pie is often used in New York where pizza is a noun which has an unknown commodity, in the same way as something like water. You wouldn't order water, but a bottle of water. And so with pizza, you would order a pie, or slice. This basically translates to a “pie of pizza” or “slice of pizza”.
The Italians use a variety of terms to describe their pizza. Crostata and torta are both used to describe savory and sweet pies, and pizza is a singular word that represents only one dish. There are other names for pizza, but these are the most common.
Neapolitan pizza should have sauce that is only made of tomatoes, usually San Marzano ones, and salt. New York-style pizza can use a variety of tomatoes, sometimes tomato paste, and typically adds a few more ingredients to the mix, such as garlic, herbs, and spices.
The classic new york slice made an impression on the people of Brooklyn. Whereas the crust of a new york style pizza was hand-tossed, soft, and a little fluffy, the Brooklyn pizza was different. The Brooklyn style pizza was a gracious 18-45 inches. However, the crust was completely different from any other pizza.
Both offer unique flavors and distinct characteristics. The most noticeable difference between a New York style pizza Versus a Chicago style Pizza is their crust. New your style pizza is known for their thin crust, while the Chicago style pizza is typically thicker and also known deep dish.
The crust: New York-style pizzas typically have thin, crispy crusts—similar to Neopolitan pizzas, except a bit sturdier. On the other hand, Chicago-style pizzas have thicker crusts that extend from the bottom up the entire height of the pizza. This bowl shape is what earned this style of pizza its deep-dish monicker.
NY Style Pizza
The most common and now quintessential form of NY pizza has thus become the type that is cooked in gas ovens rather than the Neapolitan-American type cooked with coal. NY style pizza is sold either as whole pies or by the "slice" — a triangular wedge cut from a whole pizza.
Detroit-style pizza is defined by that crisp crust, those leftover bits of charred cheese, and its pudgy size. New York-style pizza, on the other hand, feels foreign in comparison. It's flat for one, with a doughy crust, slick with grease, and eaten without silverware.
Pizza al Taglio. The word pizza in Rome actually refers to a type of bread — flat and bubbly, with a nice ratio of chewy inside and crisp outside. When dressed with just olive and salt, it's called pizza bianca, a near-perfect food that Romans eat strips of for a snack.
Pizza was first called pie when Italian immigrants arrived in the United States in the late 1800s. Pizza had similarities to a pie – with a crust, sliced triangle portions and its circular shape. Italian-Americans sold and popularized the pizzas, and the exotic dish picked up the English name “tomato pie”.
While many Americans have never heard the term, it is used widely in the Northeastern United States. The phrase was first used in New York City, the first American city to introduce pizza from Italy. In addition to referring to a large slice, New Yorkers also refers to a single slice as a pie.
New York-style pizza has slices that are large and wide with a thin crust that is foldable yet crispy. It is traditionally topped with tomato sauce and mozzarella cheese, with any extra toppings placed on top of the cheese. Pizza without additional toppings is called “plain,” “regular,” or “cheese.”
The hand—stretched, thin—crust Brooklyn Style pizza is a fan favorite, particularly for those who prefer a little less dough than what you find with our popular Hand Tossed pizza, but a little more than our Crunchy Thin Crust options.
Chicago-style pizza, an innovative style of deep-dish pizza, with inverted layers of ingredients (compared with thin-crust pizza), that was developed in Chicago, Illinois, in the 1940s and is one of the culinary hallmarks of the city.
Unlike Italian pizza, American pizza often has vegetable oil or shortening mixed into the dough. This can range from a small amount in relatively lean doughs, such as New York style, to a very large amount in some recipes for Chicago-style deep-dish dough.
5. Margherita Pizza. Deceptively simple, the Margherita pizza is made with basil, fresh mozzarella, and tomatoes. There's a reason it's an Italian staple and one of the most popular types of pizza in the country.
Primarily regarded as the first pizza ever created, the tried-and-tested margherita pizza was created in 1899 and continues to dominate as Australia's most popular pizza takeaway choice.
Deep-dish pizza is so popular because the crust ledge helps to hold loads of sauce, creamy cheese, and tons of toppings that won't fall off when you bite into the slice.
New York-Style Pizza
Classic New York-style pizza is characterized by generously sized slices that are thin and flexible. Traditionally hand-tossed and moderately covered in sauce and cheese, the slices are often folded in half to be conveniently eaten on the go.
American-style pizza has a lighter texture; people can usually eat them on the go. On the other hand, their authentic Italian counterparts have thicker crusts, more cheese, and are more filling and flavorful. The original Italian pizza is usually thinner and made with mozzarella and tomatoes.
California-style pizza, a thin-crust pizza noted for its fresh, nontraditional toppings, such as chicken, peanut sauce, artichoke hearts, and goat cheese rather than the standard pepperoni and mozzarella.