Biography of styles pizza

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A crust that is crispy enough to snap but tough enough to endure.

Coal-fired pizza is not flashy. Because pizza isn’t just something you eat. The toppings have expanded to include a wide range of meats, cheeses, and even fruits, showcasing a blend of culinary traditions from around the globe.

The Rise of Craft Pizzerias

In parallel with the gourmet trend, the craft pizza movement has reshaped the industry, emphasizing local sourcing, traditional techniques, and artisanal preparation.

In my experience, this is a nice myth that mostly serves their sense of patriotism, and you can still make an excellent Detroit pizza using a “plain” rectangular steel pan and a combination of mozzarella and white cheddar instead of brick cheese.

It is crucial, however, for the pan to be deep, well-oiled, and have sloping sides – This allows the cheese to “slide” between the dough and the edges of the pan, caramelizing properly, which wouldn’t happen in a pan without sloped edges.

They are the most common style of pizza in the Midwest, especially in Chicago. The evolution from simple pies to the artisanal masterpieces available today reflects America's innovative spirit and its embrace of global culinary traditions. The dough is made from high-gluten flour, and grated dry mozzarella cheese (whole milk low moisture, or WMLM mozzarella) is used.

This emphasis on localism not only enhances the quality of the food but also promotes sustainability, reducing the environmental impact of transportation and packaging.

Over the years, this New York-Neapolitan pizza evolved and eventually became the New York pizza we are familiar with today.

But here’s where the plot thickens.
In 2019, pizza historian Peter Regas made a discovery that sheds new light on the situation (the complete study can be found in his published book).

What sets Detroit pizza apart from other styles is the “crown” of caramelized cheese that covers the entire crust. Whether it's the simplicity and speed of New York-style, the hearty depth of Chicago-style, or the creative flair of California-style, American pizza offers something for every palate. The Detroit pizza should be baked for approximately 15 minutes in total, at a temperature of around 260C/500F.

Chicago Deep Dish Pizza

General Background and Characteristics

The Chicago Deep Dish pizza originates from Chicago, Illinois, and is a unique style of pizza.

Typically, it is enjoyed with a knife and fork, or at least on a plate, as the large slices can be challenging to eat with your hands.

In conclusion, if you plan to indulge in deep dish, be aware that it is not a pizza for eating “on the go”. Burnt bubbles, simple toppings, and ingredients that sound like they hold PhDs.

Baking should be carried out at a temperature of approximately 280C/530F for around 10 minutes.

As for the sauce, it is typically made from tomato paste, which contributes to its subtly sweet flavor. Alfonso’s son, Lou, also worked at Pizzeria Uno but left in 1971 to open his own establishment, Lou Malnati’s.

Lou Malnati’s has also achieved great success, with over 80 branches in the Chicago and Arizona areas today.

…but now the plot thickens.

In this case as well, thanks to the work of pizza historian Peter Regas, a “slightly” different truth was discovered.

Take a bite and you’ll know that this isn’t just any pizza. Pepe is considered one of the pioneers of New Haven Pizza and played a crucial role in the “Americanization” of pizza. Of course, this does not imply that excellent NY slices are unavailable (e.g., the famous Joe’s pizza), but the chances of having a good NY slice are notably lower compared to having a good NY Elite.

This is why many individuals who arrive in New York with extremely high pizza expectations are often left feeling disappointed after eating an “inferior” NY slice.

Roots and History of New York Style Pizza

Until about three years ago, the widely held belief regarding the origins of pizza in New York (and the entire US) was that it began with Italian immigrant Gennaro Lombardi.