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Sicilian pizza (Italian: pizza siciliana) is a style of pizza originating in the Sicily region of Italy. It became a popular dish in western Sicily by the mid-19th century and was the type of pizza usually consumed in Sicily until the 1860s. [1] [2] It eventually reached North America in a slightly altered form, with thicker crust and a ...
Traditional Sicilian-style pizza – that is, the pizza style that was predominant on the island in the mid-1800s – is called sfincione, and is thick-crusted and rectangular, similar to focaccia ...
Sicilian-style pepperoni pizza has a thick crust and is a square pie baked up crispy on the bottom and light and chewy on the inside. Dense yet light all at the same time. Get the recipe: Sicilian ...
Neapolitan pizza (Italian: pizza napoletana; Neapolitan: pizza napulitana) is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges. [1]
Altoona-style pizza is a distinct type of pizza created in the city of Altoona, Pennsylvania, by the Altoona Hotel. The definitive characteristics of Altoona-style pizza are a Sicilian-style pizza dough, tomato sauce, sliced green bell pepper, salami, topped with American cheese, and pizzas cut into squares instead of wedges. [15]
However, virtually every suburb and city in the United States does have quite authentic Neapolitan style pizza restaurants. [59] Chicago has its style of a deep-dish pizza, and New York City's style of pizza is well-known. New York–style pizza refers to the thin crust pizza popular in the states of New York, New Jersey, and Connecticut.