Throughout the history of pizza, many types have been invented. Some are made in certain locations; others are made everywhere. It just goes to show how popular it is all over the world. It is delicious, convenient, and offers a great deal of variety. It does not matter whether you buy your pizza or make it yourself… you are in for a great meal that everyone will enjoy.

New York Style features a thin, chewy crust that supports a sweet tomato sauce and fresh mozzarella cheese. It should be eaten with the slice folded in half if you want to be authentic. Yellow oil should drip down your hand and arm… don’t worry, it is from the cheese, which contains a high amount of butterfat. New Yorkers don’t like a lot of toppings on their pizzas… they appreciate the goodness of a well-done simple pizza.

Ike Sewel came up with the idea for Chicago style in 1943. His version was deep dish, with tall sides on the crust to hold in all the toppings. He wanted a pizza that was not only delicious, but also filling. In Chicago, the cheese is put on first, followed by the toppings and finally by the sauce. A dab of margarine in the pan helps crisp up the crust. This is not a hand held kind of pie… you must use a fork and knife.

California or West Coast style features unusual toppings and combinations. After rising, the dough is partially baked, and then finished once the toppings are added. This allows the crust to bake into a delightful, airy, and tender bread. Some common toppings include smoked salmon, shrimp, Dungeness crab, or asparagus. Vegetarian pies are very popular too.

Pan style features a crust that is a bit thicker. Oil is added to the pan before cooking, making a crunchy fried crust bottom. The flavor is also slightly different. All sorts of toppings can be used on pan style.

Cracker style crusts first came into popularity in the 1950s. This style offers a slightly fermented crust so it develops a cracker-like texture. This was a new technique in the history of pizza. A normal thin crust, on the other hand, is still soft inside while being crisp on the outside. It is usually stretched by hand. Thin crust generally has less sauce and toppings than the thicker versions.

Focaccia style pies reach back into the far reaches of history to pizza’s early beginnings. This type does not have sauce. Instead, it is topped with oils, grilled vegetables and whatever other toppings that may be on the menu. This type of pie has been eaten in Europe since before the introduction of the tomato.

Other styles continue to be developed. A Tex-Mex style offers a crust that contains masa flour, making it taste more like a corn chip. Tex-Mex pizzas are often topped with shredded beef, corn, and other Mexican style toppings. The sauce is similar to picante sauce. Other regional taste use specific cheeses like Provolone instead of mozzarella to finish them off in the Midwest.

If you like Greek flavors, you might like to try your hand at making some Greek pizza recipes. You might want to use Greek oregano for a real taste of Greece, teamed with kalamata olives, Greek cheese and more. Check out our delicious pizza recipes at our site for some tempting inspiration.

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