Regional Pizzas, who are they?

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PapaJoe8
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2006/11/07 15:40:35 (permalink)

Regional Pizzas, who are they?

Who are they and what makes them who they are? A thread about Brooklyn style pizza made me realize how little I know about regional pizzas. Others here may be in the same boat?
Joe
#1

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    ctchank
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    RE: Regional Pizzas, who are they? 2006/11/07 16:38:12 (permalink)
    Same here Joe, I haven't a clue!

    For whatever it's worth the regional pizzas I think of are New York Style, Chicago Style and California Style.
    #2
    PapaJoe8
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    RE: Regional Pizzas, who are they? 2006/11/07 16:44:06 (permalink)
    Thanks Ct! I knew about those three also. There must be more, I think? I guess I need to invent a Texas style pizza, hmmm maybe not.

    It looks as though Brooklyn Style Pizza is jusy NY pizza reinvented by Dominos.
    Joe
    #3
    brookquarry
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    RE: Regional Pizzas, who are they? 2006/11/07 16:51:11 (permalink)
    Well, just to mention regions close to where I live, you have Old Forge Pizza, in Old Forge Pa and Tomato Pies in Trenton, made famous by the two Delorenzo establishments.
    #4
    ctchank
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    RE: Regional Pizzas, who are they? 2006/11/07 17:00:25 (permalink)
    Oh, I just remembered, hell I am from Miami, Cuban style pizza!

    #5
    PapaJoe8
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    RE: Regional Pizzas, who are they? 2006/11/07 17:06:47 (permalink)
    Brook, what makes those pizzas unique?
    Joe
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    porkbeaks
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    RE: Regional Pizzas, who are they? 2006/11/07 17:51:17 (permalink)
    quote:
    Originally posted by PapaJoe8

    Brook, what makes those pizzas unique?
    Joe


    Here's an article about tomato pies. pb
    http://www.philly.com/mld/dailynews/15851065.htm
    #7
    PapaJoe8
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    RE: Regional Pizzas, who are they? 2006/11/07 18:23:24 (permalink)
    Thanks Pork, that explains the Pa pies. They sound great!

    Now, what is a Cuban style pizza ct?
    Joe
    #8
    wanderingjew
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    RE: Regional Pizzas, who are they? 2006/11/07 18:24:14 (permalink)
    Well,

    Here in Rhode Island we have "Bakery Pizza" or "Pizza Strips"
    These are Pizza squares usually sold at Bakeries. They have sauce only with a sprinkling of mozzarella oops, I meant Parmesan and are served at room temperature. Those of you who went to Crabstock 1 will remember that I brought some in to sample

    Of course Memphis has BBQ Pizza, although I've never tried it but it has been written up in the Stern's earlier books
    #9
    PapaJoe8
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    RE: Regional Pizzas, who are they? 2006/11/07 18:35:06 (permalink)
    Thanks yall! Now we are learning something.
    Joe
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    porkbeaks
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    RE: Regional Pizzas, who are they? 2006/11/07 18:43:26 (permalink)
    quote:
    Originally posted by PapaJoe8

    ......Now, what is a Cuban style pizza ct? Joe


    Scroll down for a picture and description of Cuban pizza. pb
    http://3guysfrommiami.com/food.html
    #11
    PapaJoe8
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    RE: Regional Pizzas, who are they? 2006/11/07 19:36:48 (permalink)
    Man, all that Cuban stuff sounds great. If you click the pizza picture it tells you all about Cuban pizza. More onions and garlic in the sauce, mozzarella and Dutch cheeses, lobster or chorizo topings, mmmm.
    Joe
    #12
    ctchank
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    RE: Regional Pizzas, who are they? 2006/11/07 19:36:59 (permalink)
    Joe, that pic that PB mentioned is a good representation. If you are ever down in Miami, you have to try Rey's pizza - they make a great Cuban pizza!
    #13
    plb
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    RE: Regional Pizzas, who are they? 2006/11/07 20:56:55 (permalink)
    There are a number of long topics here on Pizza King / Sir Pizza. Pizza King is mostly in Indiana, but I have seen Sir Pizza in a few other states.

    They chop up the toppings and spread them out evenly all the way out to the edge.
    They are best known for using barbeque sauce instead of plain tomato sauce.
    They commonly put a layer of cheese on top was well as under the toppings.
    I read somewhere that they use only provolone cheese.

    That being said, the last time I was in one they were using one of those evil conveyor belt ovens!!

    There seems to be two completely different Chicago Styles. The better-known deep dish and the thin crust. I’ve had a few of the thin crust types (sort like a cracker crust) since moving to Dallas. Never had them on the west coast.
    #14
    NYNM
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    RE: Regional Pizzas, who are they? 2006/11/09 18:22:42 (permalink)
    I grew up in Brooklyn and, while it is not technically "Brooklyn Pizza" Sicilian pizzas (thick squares) were very popular in my neighborhood. Basically it was a choice between "regular" or "Sicilian" (with the occasional topping) in most pizzerias.
    #15
    skylar0ne
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    RE: Regional Pizzas, who are they? 2006/11/09 19:12:44 (permalink)
    I guess I could drive the 40 miles to Charlotte and get a decent pizza, but in my immediate area, we have the cardboard pizza with plastic cheese (tranlated. this means Domino's, Pizza Hut, and Papa John's).

    Even the Italian restos around Concord and Salisbury don't have pizza that you'd recommend to anybody you liked. Smalltown living is great, but it does have its drawbacks.
    #16
    porkbeaks
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    RE: Regional Pizzas, who are they? 2006/11/09 19:43:59 (permalink)
    Interesting site. Click on Pizza Today Top 100 for franchises and Hot 100 for independents. pb

    http://www.pizzatoday.com/
    #17
    ynotryme
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    RE: Regional Pizzas, who are they? 2006/11/09 22:17:31 (permalink)
    In Utica N.Y. they serve a pizza where the sauce is added after the pizza is cooked. The sausage pizza, has the sausage spread over the dough, you get sausage in every bite, and then thick sliced mozzerella covers the entire pizza, pepperoni and othe toppings are on top of the cheese, baked and then the sauce and grated cheese are added after cooking. The area is also knowned for tomato pie which is a thick crust with sauce and grated cheese. Served at room temp. sold not only in pizzarias but in convenience stores. In the Wikapedia encyclopedia, they describe tomato pie and they state" Served in Northeast Italian bakery's and most popular in Utica N.Y. and Philadelphia." See Porkbeaks posting! Most Pizzarias serve both Neapolitan ( Thin, what people consider N.Y. style) and Sicilian (thick crust). Also served is a garlic pizza. It's a sauceless pizza and garlic ,red pepper flakes and oregano are fried in virgin olive oil, then ladled on the dough, covered with mozzerella and baked. usually served plain but hot Italian sausage and hot peppers are popular toppings.
    #18
    ynotryme
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    RE: Regional Pizzas, who are they? 2006/11/09 23:07:42 (permalink)
    For those that can't get a decent pizza. Walmart sells a take and bake cheese pizza(not frozen). if you drizzle a little olive oil, sprinkle a little oregano and add your own toppings to it, it will taste as good as many pizzarias.
    #19
    PapaJoe8
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    RE: Regional Pizzas, who are they? 2006/12/01 20:51:26 (permalink)
    Some great info on this thread, thanks yall!

    Ynot, that garlic sauceless pizza sounds real good to me, as does the sauce and cheese after cooking thing. Those are both a regionaly different thing.

    I wonder if Wally's take and bakes are the same everywhere?
    Joe
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    caratzas
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    RE: Regional Pizzas, who are they? 2006/12/02 17:27:19 (permalink)
    Two not mentioned yet: New England-style "Greek" pizza and St. Louis Pizza.

    Here in New England, it seems there are as many, if not more, pizzerias run by Greeks as Italians. Greek pizzerias typically do a pan-baked crust with a lot of oil in it. Some pre-bake the crust. The cheeses are different, too. I've also seen a pizzeria in the very Greek neighborhood of Astoria, Queens advertise "New England-style Pizza" - that's what they're talking about, not the Neapolitan-style apizzas or the more New-Yorky pies they sell at the Italian places around here. Sometimes you'll see pizzerias put feta and/or olives and/or gyro meat on a more traditional pie and call it "Greek," but that's not really the same thing.

    St Louis Pizza has its own article in Wikipedia: http://en.wikipedia.org/wiki/St._Louis-style_pizza
    It seems to be made with Provel cheese and a very thin crust, and typically cut in small squares.
    #21
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