From Thin Crust to Deep Dish It's All about Pizza!
Pizza comes in all shapes and sizes but are they created equally?
Pizza takes on various forms, ranging from the foldable, thin-crust New York style to the iconic Chicago deep-dish pizza. Regardless of the style you prefer, pizza has seamlessly woven itself into the delicious tapestry of American food culture.
Pizza has been a subject of intense debate since its inception in the 10th century originating in the Southern Italian town of Gaeta in the Lazio region.
Questions surrounding what toppings are deemed acceptable, the choice between red or white sauce, the polarizing feud regarding pineapple, and is Canadian bacon really just ham, have sparked discussions among pizza enthusiasts worldwide.
In our exploration today, we aim to jump into various facets of the pizza universe, shedding light on the diverse perspectives and preferences that shape this beloved culinary delight.
At its core, pizza is a round, flatbread crafted from leavened wheat dough. Typically, it is bedecked with a topping of red tomato sauce and cheese. Beyond these foundational elements, the realm of possibilities is virtually boundless.
Traditionally, pizza undergoes a transformative baking process in a searing wood-fired oven, ideally situated on a stone surface. This method contributes to the distinctive texture and flavor that define the traditional pizza.
Chef Raffaele Esposito is frequently acknowledged as the creator of modern pizza in Naples. His Neapolitan pizza, to this day, stands as one of the most widely embraced styles of pizza across the globe.
In its diverse forms, pizza continues to be among the world's most coveted foods. Its versatility allows for on-the-go consumption or a more leisurely enjoyment, making it a culinary delight that can be devoured straight from your hand.
If Neapolitan-style pizza is the most popular version then we should take a look at some of the less popular styles of pizza.
Sicilian pizza holds a special place in my culinary journey, as it marks the inauguration of my pizza-making endeavors. Following the "Ah Beetz" recipe from my beloved Sopranos cookbook, I had a startling revelation—this pizza wasn't round; it was a rectangle! Some might call it square, but those individuals probably never played the square peg, round hole game from preschool.
Regardless, my incursion into the world of Sicilian pie introduced me to several firsts. It was my initial attempt at crafting dough leavened with yeast, a venture into preparing an authentic sauce, and a departure from the typical pizza loaded with an array of toppings. Instead, this creation consisted of minimalist-style toppings: a base of sauce, fresh mozzarella, and basil leaves, scattered sparingly over the top.
That was it, very simple and delicious! The debate between deep-dish Chicago-style pizza and the popular Neapolitan style on the American East Coast is intriguing. Is it genuinely pizza, or does it border on some form of pizza-flavored casserole?
During a trip to Chicago with my sister a few years ago, we were determined to experience authentic deep-dish pizza. Coming from the Pacific Northwest, where pizza quality varies widely, what we often refer to as "deep dish" is more akin to thick dough pizza rather than a truly deep dish crust—think Detroit-style pizza, thick rectangles cut into squares. This manifoldness bolsters the idea that pizza ultimately can be traced back to its Sicilian roots.
While we did indulge in some authentic Chicago deep-dish pizza on our trip, it was the thin-crust tavern-style pizza delivered to our southside Airbnb that left a lasting impression, truly showcasing the diversity within the world of pizza. This thin-crust pizza, adorned with zesty sausage and skillfully cut into squares, serves as an authentic embodiment of second-city pizza identity.
Detroit-style pizza as I mentioned earlier is another pizza style that’s similar to the Sicilian yet completely its own thing. This is probably the original “pan” pizza as it’s cooked in a rectangular pizza pan giving this pie a thick, crisp, and chewy crust.
Throughout the 20th century, distinct regional pizza styles have emerged, contributing to the diverse pizza landscape we know and love today. While tomato sauce is nearly omnipresent in pizza recipes, some variations, like white pizza, deliberately exclude it.
Alternatively, other pizzas may substitute tomato sauce with a mixture of garlic and olive oil or experiment with sauces crafted from different vegetables, such as pesto. A widely accepted variation in pizza making involves the use of a white or Alfredo-type sauce.
For example, the world-renowned white clam pizza, invented in the 1960s, by pizzeria owner Frank Pepe in New Haven, Connecticut, exemplifies this variation.
Meanwhile, California-style pizza has secured its place as a popular West Coast variant. However, with toppings such as avocado, shrimp, and broccoli, some might argue that this version leans more towards a health-conscious flatbread than a traditional pizza. Of course, this is just my humble opinion.
Pizza, as beloved as it is, sparks endless debates about what should or shouldn't grace its doughy surface. Currently, the most heated topic is the pineapple debate, affectionately known as Pineapplegate. This simple yet divisive question persists, does pineapple belong on pizza?
The issue is not taken lightly, with people exhibiting strong, visceral reactions to the idea of this particular fruit as a topping. It seems with pineapple, you either love it with endless passion or hate it with a firey rage.
My take on pineapple on pizza? I believe it has its place but doesn't belong on every type of pizza.
Consider the classic Hawaiian pizza, featuring red sauce, mozzarella cheese, Canadian bacon or ham, and pineapple. It's the tantalizing contrast between the salty and sweet elements that renders this pie irresistible to some and utterly repugnant to others.
While the pineapple debate arose in 2009, other enduring pizza arguments continue to rage on. Classics like red or white sauce, the presence of anchovies, the pondering over whether potato chips can be considered a topping, and the definitive question of whether it's acceptable to dip your pizza in ranch dressing.
As for dipping pizza in ranch dressing, my resounding answer is no, but who am I to say what is wrong or right as I have said before, there aren’t any rules when it comes to what you prefer. Enjoy your pizza the way you like it!
I love it. Do you remember where you got the deep dish in Chicago? I've been several times, and Giordano's was always the fave. Other notable Chicago eats: beef sandwiches at Al's or Portillo's, and of course sausages.
Will happily try any base, style or topping. Current favourite ....tuna and garlic!