I had a catered work lunch last week and the company brought in a highly touted local pizza. It was New York Style and fairly expensive. The pizza was New York Style and was one of the worst I have ever had. It was worse than thin crust Totinos frozen cheese pizza from my ISU years.
This lead me down a rabbit hole. Do most people really think NY style pizza is so good?
Here is a comprehensive webpage I found comparing common pizza styles in the US.:
Guide to American Pizzas: 7 Most Popular Pizza Types in the USA
"American-style pizza typically has a round shape with medium thickness, a relatively low dough hydration, and a dense and chewy texture. The dough often contains a higher
percentage of vegetable oil and sugar, and it is usually baked in a conveyor oven. The tomato sauce is usually heavily seasoned, and the pizza is generously topped with standard toppings, as the relatively thick crust can easily support them. The cheese used can be mozzarella or other types, including cheese substitutes (god forbid)"
New York Style Pizza:
"A classic New York pizza, also known as a “New York slice,” is a thin and chewy pizza with a diameter of 40-50cm or 16″-20″. It is cut into eight equal slices and baked in deck ovens at around 300C/570F directly on the oven’s stone for about 7 minutes. The dough is made from high-gluten flour, and grated dry mozzarella cheese (whole milk low moisture, or WMLM mozzarella) is used. It is typically sold by the slice and usually reheated when ordered for eating “on the go.”"
New Haven Pizza:
"The New Haven pizza is known for its well-done doneness and is characterized by its flat crust and charred bottom. It is typically large, never perfectly circular, and sliced into small pieces (usually 16 slices or more, depending on the pizza’s size). Unlike the New York Slice, which is sold by the slice, the New Haven pizza is only available as a whole pizza for dine-in or delivery."
Sicilian Pizza:
"Sicilian pizza is characterized by a relatively thick crust with a crispy bottom and a soft, chewy, and relatively dense crumb, which slightly resembles bread or focaccia. The toppings on the Sicilian pizza vary, ranging from plain tomatoes and cheese to combinations of vegetables and meats."
Detroit Style Pizza:
"Detroit pizza is renowned for its thick, soft crust and is typically served in large squares. What sets Detroit pizza apart from other styles is the “crown” of caramelized cheese that covers the entire crust. Describing or comparing the taste and texture of this caramelized cheese are hard to describe or compare to any other pizza or food."
Chicago Deep Dish Pizza:
"The deep dish pizza is generously topped with a thick layer of sauce and toppings, with the sauce always placed on top of the cheese and toppings. This gives it the appearance of a pie rather than a traditional pizza. It is traditionally eaten using a knife and fork, as it is considered a dish in its own right. The assembly of a deep dish pizza involves placing the cheese directly on the dough, followed by additional toppings if desired. On top of the toppings, a chunky-textured sauce made from crushed tomatoes is added, and grated hard cheese such as Pecorino or Parmesan can be sprinkled on top of the sauce."
Midwest Style Pizza:
"Midwest-style pizza is round and has a thin, flat crust. The sauce tends to be thick and slightly sweet, made from crushed tomatoes, tomato paste, or a combination of both. The toppings vary depending on the region and the specific type of pizza. Some well-known sub-styles of Midwest -style pizza include tavern/bar style pizza, Chicago thin crust, and St. Louis style pizza."
This lead me down a rabbit hole. Do most people really think NY style pizza is so good?
Here is a comprehensive webpage I found comparing common pizza styles in the US.:
Guide to American Pizzas: 7 Most Popular Pizza Types in the USA
- American Style Pizza
- New York Style Pizza
- New Haven Pizza
- Sicilian Pizza
- Detroit Style Pizza
- Chicago Deep Dish Pizza
- Midwest Style Pizza (Bar/Tavern Style Pizza)
"American-style pizza typically has a round shape with medium thickness, a relatively low dough hydration, and a dense and chewy texture. The dough often contains a higher
percentage of vegetable oil and sugar, and it is usually baked in a conveyor oven. The tomato sauce is usually heavily seasoned, and the pizza is generously topped with standard toppings, as the relatively thick crust can easily support them. The cheese used can be mozzarella or other types, including cheese substitutes (god forbid)"
New York Style Pizza:
"A classic New York pizza, also known as a “New York slice,” is a thin and chewy pizza with a diameter of 40-50cm or 16″-20″. It is cut into eight equal slices and baked in deck ovens at around 300C/570F directly on the oven’s stone for about 7 minutes. The dough is made from high-gluten flour, and grated dry mozzarella cheese (whole milk low moisture, or WMLM mozzarella) is used. It is typically sold by the slice and usually reheated when ordered for eating “on the go.”"
New Haven Pizza:
"The New Haven pizza is known for its well-done doneness and is characterized by its flat crust and charred bottom. It is typically large, never perfectly circular, and sliced into small pieces (usually 16 slices or more, depending on the pizza’s size). Unlike the New York Slice, which is sold by the slice, the New Haven pizza is only available as a whole pizza for dine-in or delivery."
Sicilian Pizza:
"Sicilian pizza is characterized by a relatively thick crust with a crispy bottom and a soft, chewy, and relatively dense crumb, which slightly resembles bread or focaccia. The toppings on the Sicilian pizza vary, ranging from plain tomatoes and cheese to combinations of vegetables and meats."
Detroit Style Pizza:
"Detroit pizza is renowned for its thick, soft crust and is typically served in large squares. What sets Detroit pizza apart from other styles is the “crown” of caramelized cheese that covers the entire crust. Describing or comparing the taste and texture of this caramelized cheese are hard to describe or compare to any other pizza or food."
Chicago Deep Dish Pizza:
"The deep dish pizza is generously topped with a thick layer of sauce and toppings, with the sauce always placed on top of the cheese and toppings. This gives it the appearance of a pie rather than a traditional pizza. It is traditionally eaten using a knife and fork, as it is considered a dish in its own right. The assembly of a deep dish pizza involves placing the cheese directly on the dough, followed by additional toppings if desired. On top of the toppings, a chunky-textured sauce made from crushed tomatoes is added, and grated hard cheese such as Pecorino or Parmesan can be sprinkled on top of the sauce."
Midwest Style Pizza:
"Midwest-style pizza is round and has a thin, flat crust. The sauce tends to be thick and slightly sweet, made from crushed tomatoes, tomato paste, or a combination of both. The toppings vary depending on the region and the specific type of pizza. Some well-known sub-styles of Midwest -style pizza include tavern/bar style pizza, Chicago thin crust, and St. Louis style pizza."
