4 pizza varieties that started it all - articlesfactory.com - deep dish pizza restaurants near me

There's more to pizza, then a little crust, cheese and pepper, and today's variety has evolved from the original Italian origins.
Today, while the market for large chains may be filled with Sticky shells and other gimmicks, there are still four major pie styles that are the most popular and delicious.
Whether it's from Italy, Chicago or New York, these are all authentic.
Neapolitan: This pizza is a real deal and is considered "real ".
"Just to make sure that no one else is trying to steal the reputation of Italians, the EU even commemorates their version with an officially protected geographical location, so unless you're sitting in a pizza shop in Naples, otherwise you can't call it authentic.
The difference between the traditional pie recipe and other countries is its simplicity.
The shell is thin and crisp, stirred with olive oil and herbs, and then covered with tomato sauce.
Two varieties considered authentic are gh tower and marinara.
Marghertia is the only company that owns cheese and comes with mozzarella cheese in addition to fresh basil.
Lazio: Another contribution from the Italians is that this pizza is more variety but no difference from the EU.
Unlike the Naples recipe, the Lazio style shell is softer, and depending on the place of purchase, it is either round or square.
It is usually sold by Slice or weight.
Cheese and buffalo mozzarella are the most common.
Ingredients such as anchovies, sausages, ham, olives and vegetables are also popular.
Other types of pizza may also fall into this category, such as white, calzone, and Sicilian styles.
Deep plate: Chicago is widely regarded as the birthplace of deep plate.
Dish pie, but it is available in most pizza shops around the United States.
Although it has Cheese, ingredients and crust, it is quite different from the traditional Italian style recipes.
As the name implies, the deep plate produces a soft, fluffy bread base that is more brittle than crispy.
In order to make it, the dough is packed deep in the pan and the sides are allowed to overflow the edges and then bake into elastic.
Sauce, cheese and ingredients have a heavy hand on the whole surface.
When a deep plate is pulled up, the cheese is obviously thicker and the ingredients are thicker ---
The more the better.
Thin skin: the thin skin of New York is between the recipe of pizza and the traditional Italian style.
The bottom of it is more like a cookie than a bread, and it can be traced back to the cooking method of Naples.
Toppings and cheese are also often sparse to avoid the case becoming too wet or too heavy.
For a very thin shell, the pie is cut into smaller squares, making it easier to handle.
Some of the New York style pies will have a slightly thicker crust, then cut into large pieces and fold it up to make it easier to eat on the go.