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Pepperoni is the most popular topping for pizza in the United States. [11]American pizza (particularly thin-crust) is made with a very high-gluten flour (often 13–14% protein content) of the type also used to make bagels; this allows the dough to be stretched thinly and thrown vigorously without tearing.
A New Haven–style pizza without extra toppings may also be called a "tomato pie". [11] Mozzarella is considered an optional topping. [9] Pepe's restaurant is credited with inventing the white clam pie: a pizza of crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams. It first served littleneck clams on the half ...
Pizza napoletana (in Italian), pizza napulitana (in Neapolitan) Type: Pizza: Place of origin: Italy: Region or state: Naples, Campania: Main ingredients: Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by ...
Baltimore may not be the first city that comes to mind as a great pizza town, but it indeed has a pizza style all its own. Baltimore pizza has a thick, focaccia-like crust and a whole lot of melty ...
The dough is barely blistered, the bubbles just-singed. The pizzas crunch with each bite, especially the chewy-interiored crust. There’s pop-punk blaring out of the speakers, there’s clam on ...
5. Pineapple. Perhaps the most divisive pizza topping of all, pineapple gets a lot of needless hate. Sweet and savory things are fantastic together, as are cheese and fruit.
A small pizza is sometimes called pizzetta. [23] A person who makes pizza is known as a pizzaiolo. [24] The word pizza was borrowed from Italian into English in the 1930s; before it became well known, pizza was called "tomato pie" by English speakers. Some regional pizza variations still use the name tomato pie. [25]
It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust "tavern-style" pizzas. [1] The pan in which deep-dish pizza is baked gives the pizza its characteristically high edge, which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style deep-dish pizza may be prepared ...