DIFFERENCE BETWEEN THE PIZZAS AROUND THE WORLD

Pizza is a traditional Italian dish that has won hearts around the world. The precursor to pizza dates back to ancient times, when the Egyptians, Greeks and Romans baked thin, flat breads that were topped with herbs, olive oil and other ingredients. These breads were consumed as a staple food and were similar to what we know as pizza today.

The modern form of pizza has its roots in the city of Naples, Italy, during the 18th century. Neapolitans began adding tomato sauce and cheese to bread dough, thus creating a dish that resembled modern pizza.

In 1830, the first known pizzeria, called Antica Pizzeria Port'Alba, was opened in Naples. This pizzeria is still in operation today, and Naples is considered the home of authentic pizza. During the 19th century, pizza began to become popular among Italians and Italian immigrants in the United States. By the end of the century, pizza began to be served in pizzerias throughout New York and other American cities.

Over time, different regions have developed their own distinct styles of pizza. For example, Chicago-style pizza is famous for its deep, filling crust, while New York-style pizza is known for its thin, crispy crust, while Brazilian pizza is known for having a burnt edge and filled with different flavors.

Today, pizza is one of the most popular and widely consumed foods around the world. It has been adapted and transformed to suit local tastes in different countries, and there are countless variations of toppings and dough styles available.

Now let's look at the different types of pizza around the world:

NEAPOLITAN PIZZA:

Origin: Naples, Italy

Dough: Neapolitan pizza dough is characterized by being soft, elastic and light. It is hand-stretched into a thin circular shape in the center but with a thicker, chewier edge known as cornicione. You can learn how to make the doug here.

Toppings: Simple and minimalistic, typically featuring San Marzano tomatoes, mozzarella cheese, fresh basil, and extra-virgin olive oil

Cooking Method: Neapolitan pizza is baked in a wood-fired oven at high temperatures (typically above 400°C) for a short period of time, resulting in a slightly charred base and an inflated cornicione.

TUSCAN PIZZA:

Origin: Tuscany, Italy

Dough: Tuscan pizza dough is thicker and denser than Neapolitan pizza. It tends to have a more bread-like texture, in a circular shape with a tougher crust. You can learn how to make the doug here.

Toppings: Varied and hearty, incorporating local ingredients such as cured meats (e.g., prosciutto, salami), vegetables, and cheeses (e.g., pecorino, ricotta)

Cooking Method: traditionaly baked in a conventional oven at moderate temperatures, allowing for longer cooking times and thorough baking of the thicker crust

SICILIAN PIZZA:

Origin: Sicily, Italy

Dough: Thick and spongy, typically rectangular in shape with a fluffy interior and crisp, golden crust, resulting in a focaccia-like texture. Sicilian pizza dough is noticeably thicker and fluffier than the other two varieties. You can learn how to make the doug here.

Toppings: Abundant and diverse, with options ranging from simple tomato sauce and cheese to more elaborate combinations including seafood, vegetables, and anchovies.

Cooking Method: Baked in a rectangular pan, traditionally cooked in a wood-fired oven at high temperatures, with a generous amount of olive oil at the bottom of the pan, which contributes to a crispy, golden base. Sicilian pizza is often subjected to a double cooking process. Initially, the dough is pre-baked in a rectangular pan to ensure a crispy base. Then the ingredients are added to the partially cooked dough, and the pizza is baked again until the ingredients are completely cooked and the crust is golden and crispy. This double cooking method helps ensure that the dough is cooked through on the bottom, while the ingredients on top are perfectly melted and heated through.

Italian pizzas represent a wealth of flavors, textures and culinary traditions that delight palates around the world. From the classic and delicate Neapolitan pizza, with its simple and authentic ingredients, to regional variations such as Tuscan and Sicilian, with their robust and distinct combinations, Italian cuisine offers an unparalleled gastronomic experience. More than just a meal, Italian pizza is an expression of cultural identity and passion for good food. By gathering friends and family around the table to share a slice of this deliciousness, we celebrate not only the food, but also the ties that unite us and the rich culinary heritage left by Italians. May the tradition of Italian pizza continue to enchant and inspire us for generations to come. Buon appetito!

ROMAN PIZZA:

Origin: Rome, Italy

Dough: also known as "pizza alla Romana", is a style of pizza that originated in Rome and is characterized by a thin, crispy crust. Unlike Neapolitan pizza, which has a softer, more elastic crust, Roman pizza is thinner and crispier, often prepared in rectangular or square pans. Roman pizza is usually cut into rectangular pieces and is served as a quick meal in bakeries, pizzerias and bars throughout Rome. When it is served this way, it is known as Pizza al Taglio.

Toppings: traditional ingredients include tomato sauce, cheese, olive oil, and a variety of toppings that can include vegetables, meat, and seafood.

Cooking Method: Baked in a rectangular pan, traditionally cooked in a wood-fired oven at high temperatures, the dough is stretched into a thin layer and placed on the baking sheet, where it is pre-baked for a short period of time to ensure a crispy base. Then the tomato sauce, cheese, and other ingredients are added over the dough, and the pizza is placed back in the oven to finish baking until the ingredients are cooked through and the crust is golden and crispy. So, just like Sicilian, the Roman Pizza is often subjected to a double cooking process.

NEW YORK-STYLE PIZZA:

Origin: New York, USA

Dough: thin but thicker than Neapolitan pizza dough. It has a texture that is soft and slightly springy in the center, but becomes crispier towards the edge. This combination of textures provides a satisfying chewing experience. A distinctive feature of New York pizza is the ability to fold the slice in half, for more convenient eating while walking through the city's busy streets.

Toppings: often topped with tomato sauce, mozzarella cheese and a variety of toppings such as pepperoni, mushrooms, peppers, onions and sausage. The toppings are generally generous and evenly distributed over the pizza.

Cooking Method: New York pizza dough is baked in a gas oven at a high temperature. This quick cooking method results in little oven time and a crispy base and golden crust, while the center of the pizza remains soft and chewy.

PAN PIZZA

Origin: USA

Dough: characterized by a thicker and fluffier dough, which is baked in a deep pizza pan or in a specific pizza pan. The pan pizza dough is evenly distributed throughout the pan and has a thick border around the pizza. The name pan refers to the thick, fluffy pizza dough, which resembles bread dough. Pan pizza is commonly associated with Domino's and Pizza Hut chains

Toppings: pepperoni, cheese, mushrooms, peppers and onions are examples of ingredients used in this type of pizza.

Cooking Method: Pan pizza is baked in a gas or electric oven at a high temperature, usually between 200°C and 230°C (400°F to 450°F). Baking time can vary, but is generally a little longer than other styles of pizza due to the extra thickness of the dough.

DEEP-DISH CHICAGO PIZZA

Origin: Chicago, USA

Dough: generally prepared with wheat flour, water, yeast, salt and vegetable oil. It is higher in fat than traditional pizza dough, which contributes to its richer, more indulgent texture. After being mixed and kneaded, the dough is rolled out into a deep pizza pan, covering the entire bottom and sides of the pan. Associated with the Pizzeria Uno.

Toppings: a generous layer of cheese is added as the first layer on top of the dough. Generally, mozzarella cheese is used, but other varieties of cheese, such as cheddar cheese or provolone cheese, can also be used. The amount of cheese may vary, but a thick and generous layer is common. After the cheese layer, the desired toppings are added, such as sausage, pepperoni, mushrooms, peppers, onions and other ingredients of your choice. The toppings are evenly distributed over the cheese layer. A layer of tomato sauce is then spread over the toppings. Tomato sauce is usually made with crushed tomatoes and seasonings such as garlic, oregano and basil, but recipes can vary. Some versions of Deep Dish pizza include a second layer of cheese on top of the tomato sauce. This helps keep the toppings in place and adds even more flavor and texture to the pizza.

Cooking Methods: baked in a gas or electric oven at high temperature, usually between 200°C and 230°C (400°F to 450°F). Cooking time can vary, but is generally longer than other styles of pizza due to the thickness of the dough and the amount of ingredients. The pizza is baked until the dough is golden and crispy on the outside and fully cooked on the inside, and the cheese is melted and bubbly.

BRAZILIAN PIZZA

Origin: Brazil

Dough: can vary from thin to thick, depending on consumer preference and the style of the pizzeria. A very common practice in Brazil is pizza all-you-can-eat, where customers pay a fixed price and can eat as much as they want from a variety of pizza flavors that waiters offer between the tables. In São Paulo, there are several pizzerias that made it onto the list of the best pizzerias in the world, with natural fermentation doughs and toasted edges.

Toppings: calabresa with onions, and catupiry, corn and chicken are the two most popoular flavors.

Cooking Method: traditionally cooked in a wood-fired oven at high temperatures.