This just might be the style of pizza we're most familiar with: A thin, crispy triangular slice topped with melted mozzarella cheese, tomato sauce, and sometimes other toppings. This greasy slice is beloved throughout America, and for most people, New York reigns supreme as the pizza capital of the United States. Originating with Uno Pizzeria in , the Chicago-style deep-dish is an extra-thick pie cooked in a pan with high sides, stuffed with cheese, and topped with a tangy layer of tomato sauce.
One slice of this pie is more than enough for most people, unless you're ravenous. Detroit-style pizza is also called "upside down" pizza because the cheese is laid down before the sauce. This pizza is traditionally made with ripe Wisconsin brick cheese, while the dough has a chewy, "fried" quality with an extra-crispy crust.
Also known as Neapolitan pizza, this Italian pie is flash-baked in a wood oven for about 90 seconds, and topped with sauce made from San Marzano tomatoes, sparse gobs of fresh Buffalo mozzarella, basil, garlic, and extra virgin olive oil.
What's known as "white pizza" in America is actually totally different in Rome. There, pizza bianca is a street food that traditionally does not have sauce or cheese, and is instead simply pizza dough sprinkled with sea salt and sometimes other seasonings. It's comparable to a flatter foccacia bread. This crispy Turkish flatbread is topped with spicy minced meat usually lamb or beef and garnished with onion, tomato, lettuce, parsley, and lemon.
Comparable to a savory Japanese pancake , Okonomiyaki is made with cabbage and piled high with traditional seafood toppings and savory sauces like octopus, shrimp, pork, yam, and kimchi.
Coca means pizza in Spanish. It starts with an olive oil-soaked flaky crust, and can be topped with any manner of sweet or savory toppings including mushrooms, spinach, anchovies, olives, pine nuts, and citrus rind. If you love cold pizza in the morning, you'll be pleased to know that Lebanon's version of the dish is usually served as breakfast.
Manoosheh plural, Manakish is made with pizza dough and topped with za'atar seasoning thyme, oregano, and sesame seeds. Sometimes, cheese and meat is added to the pie as well. This Middle Eastern dish is typically made in the shape of a round pizza pie or an open-faced Hot Pocket, and filled with seasoned ground mutton or beef, labneh a Middle Eastern cheese , and sometimes vegetables.
This Korean fusion dish that combines Western pizza with Korean barbecue has become very popular in South Korea recently. Pizza dough is topped with bulgogi Korean marinated barbecued beef , vegetables like corn and peppers, and a bulgogi sauce white wine, oyster sauce, sesame oil, and sugar instead of Western barbecue or marinara sauce. Banana is a popular pizza topping in Iceland, where concoctions like bananas and blue cheese , or banana and pineapple are common.
This dish may be closer in gastronomic DNA to focaccia bread. It consists of dough that's usually topped with caramelized onions, oregano, sometimes mozzarella, and is fire-grilled to crispy-chewy perfection. World globe An icon of the world globe, indicating different international options.
Get the Insider App. Click here to learn more. A leading-edge research firm focused on digital transformation. Joanna Fantozzi. Detroit-style pizza is a deep-dish pie with an extra-crispy crust topped with "brick cheese" and a layer of sauce on top.
However, in Italy, each person will get their own massive pie and trade pieces around the table. One of the key misconceptions about Italian pizza is that it is served like a thick cake, deep-dish style. In fact, the crust is one of the most important components of the meal and is traditionally thin but has a fluffy consistency. Within the crust lies the characteristic flavor and exceptional texture found solely in Italian pizza.
The crust is hand-stretched and cooked at extremely high temperatures in a wood-fired oven to achieve that impeccable finished quality. The sauce is the next important factor and is usually made from peeled local Italian tomatoes, most often San Marzano, grown meticulously in rich Italian soil and blended with a variety of well-portioned herbs.
Another oddity is that this sauce is not cooked alongside the other toppings but remains fresh and chilled atop the crust. In some versions, Italian pizza is served entirely without sauce, called bianca , and is instead lightly doused with olive oil.
The toppings may be one of the most surprising properties that sets authentic Italian pizza apart from its recreations and mimics. There is also an entire niche of toppings that are hard to come by anywhere else in the world, such as eggplant, artichokes, pumpkin, truffle, and salty capers.
Lastly, pizzas are often topped with a delicate drizzle of olive oil to lend smooth uniformity and then a scattering of aromatic leafy basil. When approaching your first experience trying truly bona fide Italian pizza, avoid thinking it will be the superior version of your favorite slice back home. True Italian pizza is a mouth-watering and robust entity all its own and is incomparable to any ideas or preconceptions of the meal you may have. Immerse yourself in the unique occurrence that is dining in Italy with one of their most special and honored creations.
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