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Pizza

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Food

Pizza

Pizza is a savoury dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients baked at a high temperature in a traditionally wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas.

Food

Pizza Margherita

Pizza Margherita is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella fior di latte, fresh basil, salt and extra-virgin olive oil.

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Neapolitan pizza

Neapolitan pizza is a style of pizza made with tomatoes and mozzarella cheese. It must be made with San Marzano tomatoes, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from water buffalo raised in the marshlands of Campania and Lazio in a semi-wild state. Neapolitan pizza is a Traditional Speciality Guaranteed (TSG) product in Europe, and the art of its making is included on UNESCO's list of intangible cultural heritage. This style pizza gave rise to the New York-style pizza that was first made by Italian immigrants to the United States in the early 20th century.

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Chicago-style pizza

Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably, the most famous of these is known as deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which gives a lot of space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.

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Detroit-style pizza

Detroit-style pizza is a style of pizza developed in Detroit, Michigan. It is a rectangular pizza that has a thick crisp crust and toppings such as pepperoni and mushrooms. What makes Detroit-style pizza different from Chicago and New York styles is the crust, which is extra thick and very crispy on the bottom. The square shaped pizza is the result of being baked in a square pan, which is often not a pizza pan; industrial parts trays are often used, which were originally made to hold small parts in factories.

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Hawaiian pizza

Hawaiian pizza is a pizza topped with tomato sauce, cheese, pineapple, and back bacon or ham. Some versions may include peppers, mushrooms, bacon or pepperoni.

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New York-style pizza

New York-style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat. Traditional toppings are simply tomato sauce and shredded mozzarella cheese.

Food

Sicilian pizza

Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. In the United States, the phrase Sicilian pizza is often synonymous with thick-crust pizza derived from the Sicilian sfincione [sfiŋˈtʃoːne].

Food

St. Louis-style pizza

St. Louis-style pizza is a distinct type of pizza popular in the Midwestern American city of St. Louis, Missouri and surrounding areas. The definitive characteristics of St. Louis-style pizza are a very thin cracker like crust made without yeast, the common use of Provel processed cheese, and pizzas cut into squares or rectangles instead of wedges.

Food

Pizza quattro stagioni

Pizza quattro stagioni is a variety of pizza in Italian cuisine that is prepared in four sections with diverse ingredients, with each section representing one season of the year. It is a very popular pizza in Italy, and has been described as a "classic", "famous" and "renowned" Italian pizza.

Food

New Haven-style pizza

New Haven-style pizza, locally known as apizza, is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. It originated at the Frank Pepe Pizzeria Napoletana and is now served in many other pizza restaurants in the area, most notably Sally's Apizza and Modern Apizza. This geographically limited pizza style has been favorably referenced by national critics.

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Pizza marinara

Pizza marinara is a style of Neapolitan pizza in Italian cuisine prepared with plain marinara sauce and seasoned with oregano and garlic. It is very similar to a Pizza Margherita, however it lacks the typical Mozzarella or other cheeses.

Food

California-style pizza

California-style pizza is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California. Wolfgang Puck, after meeting LaDou, popularized the style of pizza in the rest of the country. It is served in a number of California Cuisine restaurants. Such restaurant chains as California Pizza Kitchen, Extreme Pizza, and Sammy's Woodfired Pizza are three major pizza franchises associated with California-style pizza.

Food

Pizza capricciosa

Pizza capricciosa [ˈpittsa kapritˈtʃoːza] is a style of pizza in Italian cuisine prepared with mozzarella cheese, Italian baked ham, mushroom, artichoke and tomato. Types of edible mushrooms used may include cremini, white mushrooms, and others. Some versions may also use prosciutto, marinated artichoke hearts, olive oil, olives, basil leaves and egg. Some versions may be prepared using a thin crust. This pizza was invented by Enea Dante Santerini, the owner of the restaurant La Capricciosa in Via del Corso, Rome. The Santerini Family still has the corporate patent registered on 29 November 1952.

Food

Grandma pizza

Grandma pizza is a distinct pizza that originates from Long Island, New York. It is a thin, square pizza, typically with cheese and tomatoes and is reminiscent of pizzas cooked at home by Italian housewives without a pizza oven. The pizza is often compared to Sicilian pizza.