pizza genres

I am thinking of pizza "categories"

So far:

Neopolitan pizza
Sicilian pizza
Dessert Pizza
Breakfast pizza
White pizza
Seafood pizza

What else?

Other categories (or sub-categories):
Chicago deep-dish pizza.
New York pizza (that you fold over to eat).
New Haven pizza (from coal-fired ovens).
Calzone (stuffed pizza).

Ordinary pizza can be good; great pizza is sublime!

St. Louis style pizza with provel cheese.

I'll chime in with the newest corporate monstrosity as seen on recent TV ads: the Oreo pizza

mark

What about Argentinian pizza.. called Fugazeta? it's a pizza with ham and cheese between two crusts with sliced onions on top and baked...

How's about the L.A style "Sushi Pizza" I remember noticing on a couple of Sushi Parlor menus I remember viewing on my trip last year

quote:

Originally posted by Ciaoman

Other categories (or sub-categories):
Chicago deep-dish pizza.
New York pizza (that you fold over to eat).
New Haven pizza (from coal-fired ovens).
Calzone (stuffed pizza).

Ordinary pizza can be good; great pizza is sublime!

Question: New York Pizza (that you fold over to eat)
Would that be sliced double wide or do you just fold over two slices?

Stuffed pizza.

Here is the list of forums at pizzamaking.com

New York Style
Also known as Neapolitan-American style. Dough is stretched and/or tossed. Pizza has a bready rim that tapers down to a thin, foldable center.

Chicago Style
Deep-dish crust with a biscuit-like texture and high, raised edge. Some varieties include stuffed and thin crust.

Neapolitan Style
Mirrors the style of pizza popularized in Naples using 00 flour, few toppings, and very-high temperature ovens.

American Style
Pizza americana is a medium to thin crust pie that is crispy on the outside, yet soft inside. Found at popular pizzerias throughout the U.S. including Papa John's, Domino's, and Pizza Hut

Cracker Style
Dough is sheeted/rolled out thin and is docked. Crust is crisp and cracker-like

Thick Style
Moderate thickness crust with a somewhat chewy, bread-like texture.

California Style
Light, airy and tender crust usually topped with "exotic" and uncommon toppings.

Sicilian Style
A deep-dish style pizza characterized by a thick, bread-like crust with a crunchy exterior, and is most typically baked in a dark, well-seasoned, well-oiled rectangular or square pan.

Dessert Pizza

Here's the link for stuffed - http://www.nancyspizza.com/. Pretty good tasting.

Here's the link for stuffed - http://www.nancyspizza.com/. Pretty good tasting.

quote:

Originally posted by Frankman

quote:

Originally posted by Ciaoman

Other categories (or sub-categories):
Chicago deep-dish pizza.
New York pizza (that you fold over to eat).
New Haven pizza (from coal-fired ovens).
Calzone (stuffed pizza).

Ordinary pizza can be good; great pizza is sublime!

Question: New York Pizza (that you fold over to eat)
Would that be sliced double wide or do you just fold over two slices?

Many people here fold over the pizza because it is easier to eat. A single triangle-shaped slice is folded down the middle so that the halves with the cheese face each other. The crust is dense enough to allow this. It is the same principle used in making corrugated steel metal. Sheet metal just droops. Corrugated metal stands straight out.

I am thinking the thinnest crust pizza in the world-Totinos with me doctoring it up....

quote:

Originally posted by David_NYC

quote:

Originally posted by Frankman

quote:

Originally posted by Ciaoman

Other categories (or sub-categories):
Chicago deep-dish pizza.
New York pizza (that you fold over to eat).
New Haven pizza (from coal-fired ovens).
Calzone (stuffed pizza).

Ordinary pizza can be good; great pizza is sublime!

Question: New York Pizza (that you fold over to eat)
Would that be sliced double wide or do you just fold over two slices?

Many people here fold over the pizza because it is easier to eat. A single triangle-shaped slice is folded down the middle so that the halves with the cheese face each other. The crust is dense enough to allow this. It is the same principle used in making corrugated steel metal. Sheet metal just droops. Corrugated metal stands straight out.

As to width, I think it's just a "regular" width folded over. Do you agree David?

Also, folding a pizza slice is a good way to eat it while walking down the street, and sinc almost no one in Manhattan has a car, folding a pizza slice and walking around with it is equivalent to "eating in the car"...

I'm thinking REAL pizza... Not sure if it has a so called category name for it, but it's not thin crust, nor thick crust, cant fold it over (unless you want a bigger mess).. But these are the kind I grew up with around here (until the chains raided the area).. Last decent stand was Vitales on Leonard Street in Grand Rapids (Not been there in awhile, so not sure if they still make a decent one), but I do my own at home.. Gave up on the local joints for the most part (But if there is an emergency need for a expensive, tasty, thin in toppings pizza, I suggest Forest Hills Inn or JT's Pizza).

Example of my homebrew pie (1 slice will fill ya, 2 will knock ya down):
[img]http://farm2.static.flickr.com/1012/899628270_08bdcd3906.jpg?v=0[/img]

I'm seeing more "green pizzas" out there, which are normally just white pizzas with some salad concoction on top. Not bad, but needs more development...

quote:

Originally posted by the acting man

I'm seeing more "green pizzas" out there, which are normally just white pizzas with some salad concoction on top. Not bad, but needs more development...

I believe that there are broccoli pizzas with a broccoli puree used as a base instead of tomato sauce. I'm sure that I have seen this in NYC.

That Nancy's Pizza looked very good. I thought I was looking at a strawberry cheesecake. I'ld like to try that.

I'll now add another type of pizza that many people buy and eat, the frozen pizza. The funny thing is that they are trying to do these pies in a variety of styles, crispy, brick oven, self rising, and more.
I will also add the store made ones that are in the refridgerator section. Those really scare me.

Uncle Vic demonstrates the best kind of pizza, tho one you make yourself...

mark

Classic hand pizza tossed http://classic-hand-pizza-tossed.blogspot.com :) one of the best pizza types i've ever tasted

Shaun

With regard to the question about NY folded pizza. It's only good when the oil and melted cheese drip out the front on your shirt (or blouse).
In Naples, (Italy) the pizzas are usually round (14") individual pies that are folded in half or quarters, wrapped in wax paper and eaten as you go. Double yummo!