This international favorite comes in many shapes, sizes, and delicious flavors, so we’re breaking down the different styles and regional specialties of this culinary icon:
New York:
-Large, thin slices meant to be folded
-Inspired by Neapolitan pizza
-Traditionally made with Mozzarella and tomato sauce
Neapolitan:
-The world’s original pizza
-Wood-fired and served as a whole pie
-Made with fresh tomato sauce, mozzarella, and basil
Sicilian:
-Has a thick, pillowy crust
-Typically served in rectangular slices
-Topped with tomato, onion, anchovies and herbs
Greek:
-A thick, chewy crust with a fried bottom
-Heavy on the sauce, with a strong oregano seasoning
-Often topped with a mix of cheeses, black olives, and onion
Detroit:
-Made in a butter-coated pan for chewy texture
-Square shape from being cooked in industrial parts pans
-Topped with brick cheese, pepperoni, and mushrooms
Chicago:
-Traditional deep dish pizza
-Thick crust made of cornmeal semolina
-Stuffed with lots of cheese and chunky tomato sauce
