National Pizza Day is on February 9th, and there’s definitely no better way to celebrate the culinary occasion than to dig into some savory slices. But how do you decide which style of pizza to gnosh on?
No need to worry, because we’ve got a quick view of some old and new pizza styles hailing from cities across the country for you to consider.
Detroit-style pizza has become quite the rage over the past few years. Its lightly fried crust provides a crisp texture on the outside, while still maintaining a lot of chewiness on the inside.
Instead of a conventional “sauce, cheese, toppings” arrangement, the Detroit-style pizza is actually prepped largely in reverse order with the cheese directly touching the dough before it gets baked in the oven.
It’s become such a popular choice these days that Detroit very well may need to add a new nickname to its list before it gets too long.
New York-style pizza is one of the major stalwarts when it comes to pizza over a multitude of decades. Many will swear that this particular pizza can’t be emulated anywhere outside of New York City because its signature flavor comes from the local tap water used in the dough.
While that may or may not be true, the distinctive elements of the New York-style pizza are a hand-tossed, thin crust with thick edge on the outside. Most often sold by the slice in many of the city’s pizzerias, the thin crust makes it perfect for folding, which is the recommended way to consume it if you happen to be in New York City.
Often times its best to stick with the classics when it comes to pizza.
Speaking of classics, Chicago-style deep-dish pizza is another one of the old school choices that never goes out of style. It’s also one that most appropriately fits the pizza slang term “pie” due to its appearance.
Baked in a deep-dish pan that provides its distinctive high edge look and extreme thickness, it’s typically heartier and packed with a lot more cheese and tomato sauce than any of the other styles of pizza.
Who wins in the age-old rivalry between Chicago and New York pizza? Definitely you if you decide to try them both.
St. Louis-style has been a pizza choice on the rise in recent years with its thin, cracker-like crust made without using yeast, and typically square or rectangle appearance whenever it’s served by the slice.
It’s also noted for its use of toppings that extend to the edge of the crust, and often involves the use of Provel processed cheese.
Will it overtake ribs one day as the first thing to come to mind when the term “St. Louis-style” is used? Time and taste buds will tell.
California-style pizza heavily emphasizes toppings that are unique to California cuisine, and layers them on a crust that blends together elements of both the Italian thin crust and New York-style pizza.
It’s often said to have originated at the legendary Chez Panisse restaurant in Berkeley, and has grown more well-known over the decades with its wide variety of toppings to choose from.