Proofreading.
Introduction: A breakdown of common pizza types and their features.
Pizza types:
- New York Style Pizza
- Chicago Style Pizza
- California Style Pizza
- Pan Pizza
- Thick style Pizza
- Cracker and Thin Styles Pizza
- Take and Bake Style Pizza
New York Style Pizza:
New York-style pizza can be traced back to the 17th century when Spanish soldiers who occupied Naples, Italy, enjoyed a snack called "Sfiziosa", a soft and crispy flatbread with toppings. Just as locals in New York fold a slice of pizza in half and eat it while walking, those Spanish soldiers folded the flatbread into a small book-like shape and ate it with their hands. The main characteristic of New York-style pizza is that it is thin and the crust is crispy with a slight chew. Many people associate it with leaving a yellowish stain on your elbow when you eat it, due to the high-fat cheese used. Most New York-style pizza shops use Grande mozzarella cheese to obtain this feature. Fresh mozzarella is mandatory in New York-style pizza, and the sauce is thin and has few toppings. The dough is made from high-protein flour, and it's commonly baked in coal and deck ovens.
Chicago Style Pizza:
One defining feature of Chicago-style pizza is its deep-dish crust. In 1943, Ike Sewell invented deep-dish pizza at Pizzeria Uno; he believed that a pizza with a lot of toppings, especially sausage, would be a great meal choice. He was right, and Pizzeria Uno became a pizza place known for its deep-dish pizza and started a trend. When eating Chicago-style pizza, it is best to use a knife and fork because it is thick and heavy. The crust is not thick, but it is more like an American biscuit in texture and rises in a deep pan with all the toppings on top of the cheese. It's usually baked with canola oil, and the crust has a slightly crispy texture in the bottom. The pizza is thick, and it requires a long baking time. Its dough has a protein content between 10.5-11.5%, and it's commonly baked in a special deep-dish pan.
California Style Pizza:
One defining feature of California-style pizza is its toppings. California-style pizza tends to use unusual toppings and combinations. Its origin is difficult to define, but some believe it began in the '70s or early '80s when chefs like Wolfgang Puck experimented with non-traditional ingredients. Later, in the mid-'80s, chains such as California Pizza Kitchen began selling West Coast-style pizza. Its dough has a protein content equivalent to Chicago-style pizza, and it's very smooth. The dough is usually precooked, which helps give its thin texture and crispy texture when baked. Its toppings range from shrimp and seaweed to smoked salmon and other seafood, and vegetable combinations are also popular.
Pan Pizza:
Pan pizza is called so because it's cooked in a pan filled with oil, which gives the crust a crispy texture and a unique flavor. The crust is usually thick because the dough is fermented in the pan before being baked. The pizza's toppings and cheese are not as limited as in New York-style pizza, and it's a popular style in the southeastern part of the United States.
Thick Style Pizza:
Thick style pizza is a thick crust version of thin-crust pizza. It's usually baked on a screen, pan, or directly on the oven. Its height is achieved through the weight and fermentation of the dough, similar to Pan Pizza, but not as thick. After fermenting, the pizza sauce and toppings are added, and it's baked like any other pizza. The crust is thick, has a slightly crispy bottom, and has some chewiness, and it's found all over the United States.
Cracker and Thin Styles Pizza:
In the 1950s, Pizza Hut made the cracker-style crust, which remains popular to this day. According to the American Baking Institute's Tom Lehmann, the dough mix time should only last about five minutes, so some of the white flour can be seen in the dough. The dough must be fermented for 5-6 hours, and a dough sheeter must be used to achieve the ideal thickness and biscuit-like texture. The crust is supposed to be crispy outside, yet soft inside. This pizza usually has moderate toppings and cheese and a thin pizza sauce.
Take and Bake Style Pizza:
This style of pizza is a new trend in the pizza industry, and it originated with Papa Murphy's. Customers take the uncooked pizza home and bake it themselves. This style began in Oregon and Northern California and has spread to the East Coast in recent years.
Other Styles:
The toppings and how they're used are other important factors that differentiate pizza styles. For instance, in Pennsylvania and Ohio, provolone cheese is more common than mozzarella cheese. Northern California tends to use seafood and smoked salmon on its pizza.
—————————————————————————————————— 新华教育集团 新华教育集团采用多品牌直营连锁的办学模式，成功打造七大职业教育品牌，成为中国职业教育发展模式成功典范。目前，集团在全国30个省份及香港地区开办院校239家，师资人数4657人，年平均培训约143566人次，集团与60余万名校友建立了强大的校友网络， 同时与全国 30000 多家企业建立了合作关系，并为社会培养和输送了大批实用技能型人才。 新东方职业教育 | 新东方烹饪教育 新东方职业教育自1988年创办以来始终致力于职业教育发展和培养高技能人才为己任，35年来已开设74所直营院校，专业教师2000多名，先后被国家劳动和社会部评为“全国先进办学单位”，被各地政府授予“诚信办学单位”、“满意学校”、“优质服务单位”等，是培养我国新时代职业工作者的摇篮，中国职业教育的知名品牌。
