Since its very beginnings in Italy, pizza has gone through countless transformations to become the true dish that so many people today love and know. But if you are currently opening your first pizza place or wish to add a pizza oven to your existing restaurant, it can be hard deciding on which kind of pizza your eatery will make and which pizza supplies you’ll need to create each one. In today’s blog, we’ll discuss different types of pizzas, their history, and what you will need to make them. Read on to learn more!
Neapolitan is the original type of pizza. This delicious pie goes all the way back towards the 18th century in Naples, Italy. In this period, the city’s poor citizens purchased cheap food that could be eaten fast. Luckily, Neapolitan pizza was affordable and readily available through different street vendors. The modern Neapolitan pizza’s toppings are fresh mozzarella, basil leaves, tomatoes, oregano, and olive oil. Since it is a thin crust, it is not designed to handle the weight of a lot of different toppings. Also, it is so thin that you can eat it with a fork and knife.
Chicago Style Pizzas
Chicago pizza, also called deep-dish pizza, gets its name from the city it’s from. During the early 1900s, Italian immigrants were looking for something similar to the Neapolitan pizza they were familiar with. Instead of imitating the think pie, Ike Sewel thought of something else. He made a pizza with a thick crust and raised edges, similar to a lasagna or pie, and the ingredients in reverse, with slices of cheese lining the dough followed by meat and vegetables, and then topped off with a can of tomatoes. This is a good choice since not too many restaurants serve deep-dish pizza, so it could be nice to tap into a smaller market.
New York-Style Pizzas
With their large, foldable slices and crispy crust, New York-style pizzas are one of America’s most famous pizzas. It is a variation of Neapolitan-style pizza and has taken off with all types of unique flavors. It features tomato sauce and mozzarella cheese, but it can handle the weight of additional toppings, from mushrooms to pepperoni, sausage, and anchovies. Consider cooking this type of pizza in a wood or coal-burning oven for your restaurant to get the best results. A gas deck oven can work as well.
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