Changing the kind of post a touch, not the subject today, I’m visiting to discuss the various sorts of pizzas that you simply can find. the thought came to me because I’m trying out new varieties of pizza dough, additionally to the standard Neapolitan pizza dough or the big apple style pizza dough. While i used to be reading about it, I found it interesting to put in writing down the items that i used to be visiting collecting.
The idea is additionally to publicize the various forms of pizzas that there are, since, aside from the Italians who have it in their DNA and therefore the Americans, who, despite what it’s going to seem, have a brutal pizza culture, the remainder of mortals don’t understand how to differentiate quite two or three different types of pizza. additionally, in general, the term pizza includes types and recipes so vast and varied that it’s very difficult to hide all and compare them as if they were one dish.
Really, a Neapolitan-style pizza and a NY-style one are nothing alike, and comparing them might be said to be like asking if one likes the cocido or the bean stew better. they’re totally different dishes. Therefore, the pizzerias that make them couldn’t be compared since we get into the planet of tastes.
In this post, I’ve got summarized the most styles and a few other Italian rarities, so keep the post short because if you move to the USA, there almost every state incorporates a different style that some pizzeria has made fashionable.
The idea is that this post is going to be updated as you experiment and make more different pizzas.
Neapolitan pizza
The Neapolitan pizza might be considered the forerunner of pizza and is the one with the foremost tradition, in keeping with the Wikipedia entry, there are references to the current typical pizza from the Campania region as far back as 1715.
The primary keys to this pizza are:
the dough must rise for a minimum of 12 hours at temperature, and the kneading must be done by hand.
It must be prepared directly on the bottom of a wood oven at 450-500ºC, without using any sort of metal support, for an estimated time of 60 seconds or less.
It must not have a diameter greater than 35 cm . the sting must have a thickness of 1-2 cm and, therefore, the center a minimum of 0.4 cm.
New York Style pizza
I already told you about the characteristics of the NY Style Pizza within the Secrets of the big apple Style Pizza post, although i will be able to summarize the most ones again:
The pizza is typically quite wide in diameter, around 45cm, and it’s also usually relatively thin so that it doesn’t take long to cook within the oven, and then it will be easily folded and eaten standing up on the street.
New York-style pizza dough is high in gluten, yeast, and water, moreover as sugar and vegetable oil.
The spaghetti sauce is sometimes a tiny amount spicier (garlic, oregano, chili…) than the one utilized in Neapolitan pizzas, which supplies it with a brilliant characteristic flavor.
Mozzarella is another hallmark of pizza, as fresh mozzarella is rarely used, mozzarella with a coffee moisture content instead.
Based on these main ingredients, spaghetti sauce and mozzarella, we obtain the pizza called “Plain.” From this base, we already add the ingredients that we wish: pepperoni, sausages, meat, pepper, etc… but a minimum of usually never quite two or three.
If you would like to do a brand new York-style pizza in Madrid, you’ll be able to try the Pizzeria En Guay Si Pizza near the Moncloa area. Simply exquisite.
If you would like to travel deeper here about this sort of pizza, I leave you with a number of the recipes that I’ve got on the blog.
Pizza by Taglio
Pizza a taglio means “Pizza to the cut” and is sometimes sold by weight. Traditionally, this pizza is ready on metal trays and cut with scissors. this kind of pizza originates from the realm of Rome within the 60s, although in other places, I’ve got read 90s, and is typically served in places that face the road. Don’t expect to seek out a restaurant that serves pizza with a tagline.
The dough usually has more hydration, and by letting it rise, it becomes more spongy, enough to carry the cheese and, therefore, the ingredients that are poured on top alright. Actually now you’ll find pizza a tagline in any city since it’s become very famous.
In Madrid, the most reference for pizza a Taglio is Pizza Al Cuadrado. Very very rich.
Pizza Argentina
Argentine pizza will be differentiated mainly because it’s usually fluffier than Neapolitan or NY style pizza. this can be because it’s more yeast in its preparation. in order that it’s not necessary to possess a slow rise, more yeast is added, so you merely should wait 3-4 hours for the dough to rise.
In Argentine restaurants, they typically have the pizza already pre-baked, or they buy already pizza bases to which they only need to put the ingredients and provide it a fast cooking blow within the oven. Another characteristic of Argentine pizza is that it always encompasses a lot of cheese. And after I say plenty of cheese, it implies lots of cheese. The mozzarella cheese, or mozzarella as they assert in Argentina, needs to overflow when cutting the pizza into pieces.
In general, and as confirmed by my Argentine friends, Argentines only know two pizzas: Fugazzeta pizza and Mozzarella pizza. the remainder are derived from it. within the blog, I’ve got made an Argentine pizza, the fugazza pizza with cheese.
But hey, if you are feeling prefer it and you reside in Madrid, you’ll try the Argentinian pizza at El Trébol, near Sol, or the Argentinian pizzeria Picasa that has opened on Calle Ponzano.
If you would like to travel deeper here about this kind of pizza, I leave you with a number of the recipes that I’ve got on the blog.
Chicago-style pizza or Deep-Dish pizza
This type of pizza originates from Chicago within the 1940s, and more precisely from the Uno pizzeria in Chicago, where they began to arrange these more convincing pizzas in order that they might be, over an appetizer, a main course.
Chicago-style pizza has, additionally to flour, a touch of corn flour. one {in all|one amongst|one in every of} its peculiarities is that it’s prepared in a metal container or deep cooking pan that’s moistened with oil and with which it’s possible to grant the dough a toasted touch. The dough extends to the sting and is pre-baked lots, then the mozzarella cheese is placed, the ingredients that we want, the tomato and more mozzarella cheese, about half a kilo. This pizza is kind of strong, and with one, you’ll feed over six people.
Sfincione
Sfincione is what may be called the everyday pizza pie, and i think that in a few other places, you’ll be able to have it. The name actually means “Sponge” and clearly refers to the kind of dough it’s. These pizzas have a dough slightly below a centimeter thick and are available in a very square shape. the first ones have pasta sauce, onion, anchovies, oregano, and a touch of typical Sicilian cheese as the main ingredients. one of the characteristics of this pizza is that it never contains mozzarella. They also usually put a touch of breadcrumbs on top. within u. s., this kind of pizza is additionally called pizza and is typically found within the NY area.
As you’ll be able to see, I still haven’t been ready to find places in Spain where these last two forms of pizza are served, if anyone knows of a pizzeria of those styles, please share it with us!
And this has been all the research work done, I hope it’s served to know why it’s so difficult to agree on your favorite pizza or pizzeria. the simplest pizzeria for one might not be another’s, just because they do not just like the same sort of pizza.
In Argentine restaurants, they typically have the pizza already pre-baked, or they buy already pizza bases to which they only need to put the ingredients and provide it a fast cooking blow within the oven. Another characteristic of Argentine pizza is that it always encompasses a lot of cheese. And after I say plenty of cheese, it implies lots of cheese. The mozzarella cheese, or mozzarella as they assert in Argentina, needs to overflow when cutting the pizza into pieces.
In general, and as confirmed by my Argentine friends, Argentines only know two pizzas: Fugazzeta pizza and Mozzarella pizza. the remainder are derived from it. within the blog, I’ve got made an Argentine pizza, the fugazza pizza with cheese.
But hey, if you are feeling prefer it and you reside in Madrid, you’ll try the Argentinian pizza at El Trébol, near Sol, or the Argentinian pizzeria Picasa that has opened on Calle Ponzano.
If you would like to travel deeper here about this kind of pizza, I leave you with a number of the recipes that I’ve got on the blog.
Chicago-style pizza or Deep-Dish pizza
This type of pizza originates from Chicago within the 1940s, and more precisely from the Uno pizzeria in Chicago, where they began to arrange these more convincing pizzas so that they might be, over an appetizer, a main course.
Chicago-style pizza has, additionally to flour, a touch of corn flour. one {in all|one amongst|one in every of} its peculiarities is that it’s prepared in a metal container or deep cooking pan that’s moistened with oil and with which it’s possible to grant the dough a toasted touch. The dough extends to the sting and is pre-baked lots, then the mozzarella cheese is placed, the ingredients that we want, the tomato and more mozzarella cheese, about half a kilo. This pizza is kind of intense, and with one, you’ll feed over six people.
Sfincione
Sfincione is what may be called the everyday pizza, and i think that in a few other places, you’ll be able to have it. The name means “Sponge” and refers to the kind of dough it’s. These pizzas have a dough slightly below a centimeter thick and are available in a very square shape. the first ones have pasta sauce, onion, anchovies, oregano, and a touch of typical Sicilian cheese as the main ingredients. one of the characteristics of this pizza is that it never contains mozzarella. They also usually put a touch of breadcrumbs on top. within us, this kind of pizza is additionally called pizza and is typically found within the NY area.
As you’ll be able to see, I still haven’t been ready to find places in Spain where these last two forms of pizza are served, if anyone knows of a pizzeria of those styles, please share it with us!
And this has been all the research work done, I hope it’s served to know why it’s so difficult to agree on your favorite pizza or pizzeria. the simplest pizzeria for one might not be another’s, just because they do not just like the same sort of pizza.