PrintHow many different kinds of regional variations of pizza exist?
Okay, I'm familiar with NY thin crust versus Chicago deep dish (and the controversies attached to both kinds). But how did the East Coast Sicilian thick crust develop? How is Neopolitan pizza different from thin crust? And how is NJ 'tomato pie' different from NY 'za?
Yes, I know New Haven-famed style 'thin as a whisper' crusted pizza, and California pizza with its weird toppings. But what is Greek pizza, which I hear about in the New England region so often? The entry on St. Louis pizza was really interesting (if alarmingly yellow)--any other oddities?
I was curious if anyone had any answers--and different regional names and oddities they knew of...
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17 Comments:
I had a deep dish cornmeal crust pizza- not sure if it was local thing or just that pizzaria's twist on things- but it was good! (Rock Island Illinois- Huckleberry's Pizza) Also in that area of the midwest, all my friends would rave about Happy Joes Taco pizza. It had taco flavored chips on it, refried beans, lettuce and tomatos-the veggies & chips were put on after baking if I remember.
bisbee at 5:15PM on 01/18/08
May I recommend an excellent book on the subject? ;-}
Cathy at 5:49PM on 01/18/08
Cathy--I read Ed's book, but believe it or not I still had some unanswered questions--also, it was pretty tri-state area centric (where I'm from NY/NJ/CT) and whenever I see stuff from NE and the Midwest, it's amazing how different their 'standards' can be...
HeartofGlass at 6:29PM on 01/18/08
I grew up in central NJ and was only familiar with traditional pizza - hot, cheesy, "regular" crust or Sicilian (which I could take or leave) with thick crust. I was introduced to tomato pie in Philadelphia, where I also lived for a few years. That had a thick crust, tomato sauce, with a little sprinkling of Romano cheese, but no mozzarella, and was served room temperature. I did not/do not like it. Reminds me of bread with ketchup. No thanks. I love the pizza I grew up with - probably like most people.
PerkyMac at 6:59PM on 01/18/08
The small town where I grew up is home to 3 pizza places that make a distinct and wonderful style we call our own. It started when a Greek immigrant named Angelo adapted his Greek style pizza to his interpretation of North American appetite. The crust is chewey, not too thick, but certainly not thin crust and there is lots of sauce and cheese. A former employee of the orignial Picton Pizzeria went on to open a competitor, sold that and a few years later, started another.
I think that the regionality of pizza breeds a kind of pizza snobery. I find other styles of pizza disappointing in a way. They can be good [I have a big respect for Chicago], but in my mind, they're not Real pizza. Do other people from pizza regions feel that way?
drastic at 7:28PM on 01/18/08
BTW: over a 50 year period, the same traditional pizza i loved in NJ is what is available where i now live in rural PA and the same that was and still is the regional pizza for upstate NY. Many in NJ called pizza tomato pie, but meant the hot, cheesy version, unlike Philadelphia's thick, cold tomato pie. Odd. Sicilian was available everywhere, but not really popular compared to traditional. All the restaurants were owned and run by Italian immigrants. The first I heard of deep dish pizza was Pizza Hut.
PerkyMac at 7:47PM on 01/18/08
Pagliai's Pizza, three locations in Iowa best sauce, sausage is quite delicious.
I like pizza best with no mare than two toppings!
Purenvy at 8:08PM on 01/18/08
Philadelphia pizza is served cold(er) than NJ pizza--I never knew that!
HeartofGlass at 2:42PM on 01/19/08
Not pizza - tomato pie. Thick crust, light spread of tomato sauce and a very light sprinkle of Romano. No other toppings that I've ever seen. Served room temperature. Does not appeal to me at all.
Pizza - Various crusts, but usually traditional, tomato sauce, melted cheese (mozzarella usually), olive oil, some use oregano, and toppings of choice. Served hot. Sometimes called tomato pie in NJ.
That's my take - what I've heard and seen. I'm not an expert by any stretch of the imagination.
PerkyMac at 2:57PM on 01/19/08
Pittsburgh claims ownership of a "pierogi pizza," which has its variations, but usually involves a layer of sour cream, mashed potatoes, sauteed onions, and shredded cheddar.
Susquehanna at 4:33PM on 01/21/08
"Dayton-Style" pizza, but it's now all over Ohio: Thin crust, a bit crispy and salted on the bottom, and cut into squares. Cassano's Pizza and Marion's are the two originals that I can think of off the top of my head. Donato's took the style and expanded all over.
cooksultant at 4:51PM on 01/21/08
Donato's was started in Columbus, Ohio. I've heard the square sliced pizza referred to as 'Midwest' style or Ohio style pizza.
cm82 at 12:39PM on 01/22/08
Oh yeah! Cassano's salty, thin crust, square cut pizza! Gotta have it with pepperoni and mushrooms every once in a while, and if you through in a red cream soda, I feel like I'm 8 years old again....
Cary at 1:14PM on 01/22/08
I'm going to have to throw Ohio Valley style pizza into the mix. Square pieces in a square pan, sold by the slice. Cold toppings put on after the crust and sauce are cooked. It's defiantly one of my favorite parts of going home.
firewren at 4:10PM on 01/22/08
I originally started to answer your question here, HeartofGlass, but the response grew too long. I decided to post A List of Regional Pizza Styles on Slice.
Adam Kuban at 6:12PM on 01/24/08
Adam - fascinating stuff! I grew up in Trenton where pizza and tomato pie were synonymous terms. I didn't realize it was confined to such a small city. In addition to DeLorenzo's, we also liked Mike's on Olden Avenue, Maruca's in the burg, and Freddie's in W. Trenton. They were all awesome pizzas and now I realize why I never get one that tastes as great.
I was surprised you didn't mention Philadelphia tomato pies, which would be similar to the thick crust of a sicilian square pie, with a very thin coat of tomato sauce and a sprinkle of romano cheese - period. The sauce is very dark and not wet at all because it is such a thin coat and cooked a long time with no mozzarella on top. Served in large squares. There are no other toppings and it is served cold. This is what I'm told is authentic "tomato pie". Philadelphia also has pizza, which is quite like what is made in Trenton and known as pizza most everywhere. Just not quite as good. Sorry, Philly.
PerkyMac at 6:43PM on 01/24/08
I've been all over the United States and over the southern half of Europe. Using Naples (Napoli) as the yardstick for authentic pizza (since the Napolitans invented pizza!) I've found that in the United States, the closer you get to New Jersey, the more the pizza resembles the pizza in Naples, Italy. (Though there is good pizza found elsewhere, such as Pizzeria Regina in Boston.) Likewise, in Europe, the closer you get to Napoli, the more the pizza resembles the pizza in New Jersey and New York. Needless t o say, I do not consider any pizza baked in pans at 350 degrees (such as Chicago's deep dish, or Greek-owned pizza places in New England) to be "real" pizza. Good pizza must be baked directly on stone at over 500 degrees. The number of good pizzerias in a location is directly proportionate to the number of Neapolitan ("NapoliTAN") immigrants settling in that area.
JerseyWarren at 5:00PM on 05/08/08