| The pie is a ubiquitous symbol of both
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| | with two crusts and sauce between,
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| Italian cooking and Americana.
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| | so-called "stuffed" pizzas. The
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| Oven-baked, thin-crust or deep-dish,
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| | ingredients are "reversed" in a Chicago
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| round or square, it is a common favorite
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| | pizza, with cheese going in first, and
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| throughout the United States, with a wide
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| | then sauce on top. This particular form
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| number of regional variations.
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| | of pizza was invented in 1943 at Uno's
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| The most traditional pie is the pizza
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| | Pizzeria in the River North neighborhood
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| Napolitano, or Neapolitan pizza. Made of
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| | of Chicago.
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| strong flour, the dough is often kneaded
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| | The Midwest also plays host to the St.
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| by hand and then rolled flat and thin
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| | Louis style pizza. This thin-crust
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| without a rolling pin. The pizza is
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| | delicacy is made using local provel
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| cooked in an extremely hot wood-fired
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| | cheese instead of mozzarella, and is very
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| stone oven for only sixty to ninety
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| | crispy. Heavily seasoned with oregano and
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| seconds, and is removed when it is soft
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| | other spices, with a slightly sweet
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| and fragrant. Common varieties of
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| | sauce, it is difficult to fold because of
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| Neapolitan pizza include marinara, made
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| | the crust and is often cut into squares,
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| with tomato, olive oil, oregano, and
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| | instead of served in slices.
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| garlic, and marguerite, made with tomato,
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| | A Hawaiian pizza is an American invention
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| olive oil, fresh basil leaves, and
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| | that has nothing to do with Hawaii save
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| mozzarella cheese.
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| | that one of the main ingredients is
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| New York was home to the first pizza
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| | pineapple. The pineapple is put atop the
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| parlor in the United States, opened in
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| | pizza, along with Canadian bacon, giving
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| Little Italy in 1905 by Gennaro Lombardi.
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| | a rather sweet taste very different from
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| It is not surprising, then, that New
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| | pizzas closer to the Italian original.
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| York-style pizza dominates in the
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| | Hawaiian pizza is very common in the
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| Northeastern part of the country. It is
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| | Western United States.
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| thin-crusted, and made with a thin layer
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| | In fact, a number of esoteric pizzas are
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| of sauce and grated cheese. The dough is
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| | common on the West coast, and "gourmet"
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| hand-tossed, making the pie large and
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| | pizza is often referred to as
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| thin. As a result, it is served cut into
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| | "California-style" pizza. This is an
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| slices, traditionally eight, which are
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| | example of fusion cuisine, and many of
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| often eaten folded in half. It can be
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| | the pizzas go far beyond the common
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| served with any number of toppings,
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| | tomato sauce and cheese. Thai pizza, for
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| including pepperoni, the most popular
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| | example, can include bean sprouts and
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| topping in the United States, or as a
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| | peanut sauce, while breakfast pizza, as
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| "white pizza", which includes no tomato
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| | the name implies, may be topped with
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| sauce and is made with a variety of
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| | bacon and scrambled eggs. As a "gourmet"
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| cheeses, such as mozzarella and ricotta.
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| | food, California pizzas are often
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| Chicago is also home to a major variety
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| | individual sized, serving two people at
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| of pizza. The Chicago-style pizza is deep
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| | most, and are not cut in slices like
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| dish, meaning it is made in a pan with
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| | other common types of pizza pie.
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| the crust formed up the sides, or even
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