Pizza might trully be the single most eaten food around the globe. The art of making pizza propagated like the plague, and now you can get a slice in almost any country in the world. Pizza is simply good, in all its shapes and sizes. Every culture has made the iconic dish their own; whether it’s using native ingredients or adjusting its taste to local customs, pizza has now many faces.
No pizza is alike, and we can rank only a few styles as the most influential, iconic, and delicious. We thought we’d take a shot.
Of course, the original Neapolitan pizza, made in the wood-fired ovens of Naples, in Campania Italy. This is the mother of all pizzas, and it’s surprisingly one of the simplest.
Neapolitans are serious about their craft; they created an Associazione to regulate every step of the pizza making process, from the thickness of the crust to the ingredients allowed.
Tomatoes and mozzarella cheese are the main ingredients in the only two variants allowed: Marinara and Margherita.
Did you know Neapolitan pizza is ready in just 60-90 seconds on a 485 °C (905 °F) oven?
New York Style Pizza
Italians came to Liberty City and lost no time in starting to make their beloved pizza. Lombardi’s in Manhattan is recognized as the first pizzeria in America, operating since 1905.
Free from the strict rules of the Neapolitan pizza makers, New Yorkers didn’t hesitate in making louder, more extravagant pizzas. Toppings were born.
Pepperoni, another American invention (it’s only spicy salami for Italians,) soon became the most popular topping in the country, and then the world.
Thick Crust Pizza
Chicago has a fair share of pizza history. The city is credited for making the thick crust or deep-dish pizza popular. Sausage reigns over pepperoni in the Windy City, the tomato sauce is chunky, and pizza makers are far more generous with their toppings than their New York counterparts.
The deep-dish pizza is an icon in Chicago, but the region is also home of the thin, crunchy-crusted pizza.
It was only a few decades ago that the New American Cuisine was born. Chefs experimented with European, classic cooking techniques to get the most of the country’s ingredients to come up with something new, something transcendental. The pizza had a makeover too.
The California-style pizza, known for its perfect crust and unheard-off ingredients like blue cheese, salmon, asparagus, teriyaki chicken and more had arrived. Gourmet pizza became a thing, but it didn’t lose the deliciousness of its ancestors.
There’s no way to deny the importance of the California-style pizza in the pie’s history. The new generations will look back at them for inspiration, and we’ll have to rethink our list.