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Pizza in the United States

December 02, 2023

Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the large cities of the Northeast. It got a boost both in popularity and regional spread after soldiers stationed in Italy returned from World War II.[1]

New York-style pizza, the original pizza in the United States

During the latter half of the 20th century, pizza became an iconic dish with considerable acceptance in the United States. Numerous regional variations have evolved, with many bearing only a casual resemblance to the Italian original. It is a popular fast food item produced by several pizza chains. The United States pizza restaurant industry was worth $37 billion in 2015.[2][3]

History edit

The first pizzeria in the U.S., Lombardi's,[4] opened in New York City's Little Italy in 1905,[5] producing a Neapolitan-style pizza. The word "pizza" was borrowed into English in the 1930s; before it became well known, pizza was called "tomato pie" by English speakers. Some regional pizza variations still use the name tomato pie.[6][7]

Distinct regional types developed in the 20th century, including Buffalo,[8] California, Chicago, Detroit, Greek, New Haven, New York, and St. Louis styles.[9] These regional variations include deep-dish, stuffed, pockets, turnovers, rolls, and pizza-on-a-stick, each with several combinations of sauce and toppings.

Thirteen percent of the United States population consumes pizza on any given day.[10] Tens of thousands of pizzerias, food stands, chains such as Domino's, Pizza Hut, and Little Caesars, pies from take and bake shops, and chilled or frozen pizzas from supermarkets make pizza readily available both to diners and at-home consumers nationwide.

Ingredients edit

 
Pepperoni is one of the most popular toppings for pizza in the United States.[11]

Common toppings for pizza in the United States include pepperoni, mushrooms, olives, onions, peppers, sausage, salami, ground beef, bacon, ham, chicken, anchovies, tomatoes, spinach and pineapple.

American pizza (particularly thin-crust) is made with a very high-gluten flour (often 13–14% protein content) of the type also used to make bagels; this allows the dough to be stretched thinly and thrown vigorously without tearing. Unlike Italian pizza,[12] American pizza often has vegetable oil or shortening mixed into the dough. This can range from a small amount in relatively lean doughs, such as New York–style, to a very large amount in some recipes for Chicago-style deep-dish dough.[citation needed]

While tomato sauce is virtually ubiquitous, variations such as white pizza omit it while others replace it with garlic and olive oil or sauces made from other vegetables such as pesto.

Popular cheeses used by U.S. pizzerias include:[13]

  • Mozzarella: used by the vast majority of pizzerias, usually a low-moisture variety. Less often it is mixed with other cheeses.
  • Provolone: second most popular cheese after mozzarella. Some U.S. pizzerias mix it with low-moisture mozzarella, while a handful use only provolone.
  • Cheddar: third in pizza-cheese popularity, and usually mixed with low-moisture mozzarella to preserve chewiness.
  • Parmesan: a hard aged cheese, available in a variety of moistures. U.S. pizzerias generally use generic parmesan, not PDO Parmigiano Reggiano. Parmesan is often pre-processed and sold in dehydrated, granular form. It generally has a sharp flavor.
  • Romano (generic): a hard, aged cheese. The Italian pecorino romano is made from sheep milk; the commonly used U.S.-made imitations are made from cows' milk, with an enzyme added to simulate the sharper flavors of the original.
  • Ricotta: ricotta is used on white pizzas, often covered with another cheese that melts better during baking and holds the ricotta in place.

Variations edit

  • Altoona-style pizza is a distinct type of pizza created in the city of Altoona, Pennsylvania, by the Altoona Hotel. The definitive characteristics of Altoona-style pizza are a Sicilian-style pizza dough, tomato sauce, sliced green bell pepper, salami, topped with American cheese, and pizzas cut into squares instead of wedges.[14]
  • Bar pizza, also known as tavern pizza and sometimes Milwaukee-style pizza,[15] is distinguished by a thin crust, almost cracker-like, and is baked, or at least partly baked, in a shallow pan for an oily crust. Cheese covers the entire pizza, including the crust, leaving a crispy edge where the cheese meets the pan or oven surface. Bar pizzas are usually served in a bar or pub and are usually small in size (around 10" in diameter). This style of pizza is popular in the Boston area, particularly the South Shore, other parts of the northeast, the Chicago area, and the midwest.[16]
  • California-style is distinguished by the use of non-traditional ingredients, especially varieties of fresh produce. Some typical California-style toppings include Thai-inspired chicken pizza with peanut sauce, bean sprouts, and shaved carrots, taco pizzas, and pizzas with chicken and barbecue sauce as toppings.[citation needed]
 
Chicago-style deep-dish pizza
  • Chicago-style deep dish is distinguished by a thick moist crust formed up the sides of a deep-dish pan and sauce as the last ingredient, added atop the cheese and toppings. Stuffed versions have two layers of crust with the sauce on top.[17][18][19]
  • Colorado-style is distinguished by a thick braided, whole-wheat crust topped with a sweet tomato sauce and heavy toppings. It is traditionally served by the pound with a side of honey.[20][21]
  • Dayton-style pizza has a thin, crisp, salty crust dusted on the bottom with cornmeal and topped with a thin layer of thick unsweetened sauce. Cheese and other topping ingredients are heavily distributed and spread edge-to-edge with no outer rim of crust, and the finished pizza is cut into bite-size squares.[22][23][24][25]
 
Detroit-style pizza
  • Detroit-style is a rectangular pan pizza with a thick crust that is crispy and chewy. It is traditionally topped with Wisconsin brick cheese that goes all the way to the edges and caramelizes against the high-sided heavyweight rectangular pan. This style of pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories.[26]
  • Grandma pizza is a thin, square pizza, typically with cheese and tomatoes. It is reminiscent of pizzas baked at home by Italian housewives without a pizza oven, and was popularized on Long Island.[27]
  • Greek pizza is a variation popular in New England; its name comes from it being typical of the style of pizzerias owned by Greek immigrants. It has a thick, chewy crust and is baked in a pan in the pizza oven, instead of directly on the bricks. Plain olive oil is a common part of the topping, as well as being liberally used to grease the pans and crisp the crust. A significantly different variation in other parts of the country includes using feta cheese, Kalamata olives, and Greek herbs such as oregano.[26]
  • Maryland-style pizza is a rectangular pie with biscuity crust, sweet tomato sauce, smoked provolone.[28][29]
  • New Haven-style, has a thin crust that varies between chewy and tender (depending on where it is made), baked in coal-fired brick ovens[30] till charred, offset by the sweetness of tomatoes and other toppings. Also known as "apizza" (pronounced as "ah-beetz" in the local dialect), it has tomato sauce and only grated Romano cheese; mozzarella is considered a topping.[31]
 
New York-style pizza with its characteristic thin foldable crust
  • New York-style is a Neapolitan-style thin-crust pizza developed in New York City by immigrants from Naples, Italy, where pizza was created.[32] It is traditionally hand-tossed, moderately topped with southern Italian-style marinara sauce, and liberally covered with mozzarella cheese. It is often sold in generously sized, thin, and flexible slices, typically folded in half to eat. This style of pizza tends to dominate the Northeastern states and is particularly popular in New York, New Jersey, and Connecticut. Jumbo slices of a similar pie are particularly popular in Washington, D.C.[citation needed]
  • Ohio Valley-style pizza is pizza that was developed in Steubenville, Ohio and has made its way up the Ohio River to Pittsburgh, Pennsylvania. It uses a square pizza dough that rises thick but maintains a light consistency. The crust and bottom are crunchy. The sauce on this style of pizza is typically sweet and the pizza is baked without toppings. Immediately after being removed from the oven cold toppings are put on the hot pizza, including the cheese, in prodigious amounts. Most of the cheese melts, but not all. The other toppings used remain cold on top of the cheese.[33][26]
  • Pan pizza - deep-dish styles like Chicago and Detroit are pan pizzas. A variation of moderate thickness was popularized by Pizza Hut.[citation needed]
 
An example of Quad City-style pizza
  • Quad City-style is a pizza style developed in the Quad Cities metro area on the Illinois–Iowa border. It features a thin dough that incorporates seasoning that is heavy on malt, lending a toasted, nutty flavor. The smooth, thin sauce contains both red chili flakes and ground cayenne, and is more spicy than sweet. It is topped heavily with lean, fennel-flecked Italian sausage that is ground twice and spread in crumbles from edge to edge.[26]
  • Sheet pizza is any thin-crust style baked on a baking sheet. It is typically rectangular (like the sheet) and served for events with a large number of people.[citation needed]
  • Sicilian pizza in the United States is typically a square pie with a thick crust.[34][35] It is derived from Sfinciuni, a thick-crust variety from Sicily, and was introduced in the US by early Sicilian immigrants. Sicilian-style pizza is popular in Italian-American enclaves in the Northeast, Metro Detroit, and Portland, Oregon.[35]
  • St. Louis-style is a variant of thin-crust pizza popular around St. Louis and southern Illinois notable for its use of distinctive Provel cheese instead of (or, rarely, in addition to) mozzarella. Its crust is thin enough to become very crunchy in the oven, sometimes being compared to a cracker, and toppings are usually sliced instead of diced. Even though round, St. Louis-style pies are always cut into small squares.[26]
  • Tomato pie is a square-cut thick-crust pizza topped with chunky tomato sauce and sprinkled with pecorino romano cheese, very similar to Sicilian sfinciuni. Also known as party pizza, pizza strips, gravy pie, church pie, red bread, strip pizza, and bakery pizza. Popular in several areas around the Northeast, especially Rhode Island, Philadelphia and Utica, New York.[citation needed]
  • Trenton tomato pie[36] or New Jersey tomato pie[37] is a circular thin-crust pizza where the cheese and toppings are placed before the sauce. Named after Trenton, New Jersey.[38]

See also edit

References edit

  1. ^ Stradley, Linda. "Pizza - History & Legends of Pizza". What's Cooking America. N.p., n.d. Web. January 28, 2014.
  2. ^ . American Pizza Community. Archived from the original on March 9, 2015. Retrieved March 5, 2015.
  3. ^ Martin, Andrew. "Inside the Powerful Lobby Fighting for Your Right to Eat Pizza". Bloomberg Business. Bloomberg News. from the original on September 2, 2023. Retrieved March 5, 2015.
  4. ^ Nevius, Michelle; Nevius, James (2009). Inside the Apple: A Streetwise History of New York City. New York: Free Press. pp. 194–95. ISBN 978-1416589976.
  5. ^ Otis, Ginger Adams (2010). New York City 7. Lonely Planet. p. 256. ISBN 978-1741795912. from the original on September 2, 2023. Retrieved November 1, 2012.
  6. ^ Uyehara, Mari (October 6, 2023). "The Many Lives of Tomato Pie". The New York Times. ISSN 0362-4331. Retrieved October 15, 2023.
  7. ^ "Chronicling America: Historic American Newspapers. Lib. of Congress". New-York Tribune. New York, NY. December 6, 1903. from the original on December 5, 2017. Retrieved December 4, 2017.
  8. ^ Bovino, Arthur (August 13, 2018). "Is America's Pizza Capital Buffalo, New York?". The Daily Beast. from the original on February 21, 2022. Retrieved December 10, 2019.
  9. ^ . CUIP Chicago Public Schools – University of Chicago Internet Project. Archived from the original on October 19, 2013. Retrieved August 1, 2014.
  10. ^ Rhodes, Donna G.; Adler, Meghan E.; Clemens, John C.; LaComb, Randy P.; Moshfegh, Alanna J. "Consumption of Pizza" (PDF). Food Surveys Research Group. (PDF) from the original on October 5, 2014. Retrieved September 25, 2014.
  11. ^ . Nation's Restaurant News. October 5, 2011. Archived from the original on November 23, 2011. Retrieved September 18, 2012.
  12. ^ the pizza dough recipe in the influential Italian cookbook Il cucchiaio d'argento does not use oil
  13. ^ John Correll. . Archived from the original on July 25, 2011. Retrieved October 13, 2012.
  14. ^ Deto, Ryan. "Altoona Hotel Pizza: The slice with yellow cheese from Central Pa. you've never heard of". Pittsburgh City Paper. from the original on May 26, 2021. Retrieved May 25, 2021.
  15. ^ . Archived from the original on January 11, 2019. Retrieved April 20, 2021.
  16. ^ . Real Deep Dish - Chicago Style Pizza Done Right. July 13, 2014. Archived from the original on May 10, 2017. Retrieved March 14, 2017.
  17. ^ "Deep Dish Or Thin Crust? Even Chicagoans Can't Agree : The Salt". NPR. December 20, 2013. from the original on March 7, 2018. Retrieved March 14, 2017.
  18. ^ Liz Barrett (August 17, 2016). "A Taxonomy of Pizza Styles in America - Bar/Tavern". First We Feast. from the original on September 2, 2023. Retrieved December 16, 2017.
  19. ^ Adam Kuban. "Do You Know These Regional Pizza Styles?". Serious Eats. from the original on September 2, 2023. Retrieved December 16, 2017.
  20. ^ seth.boster@gazette.com, Seth Boster (January 14, 2022). "The unlikely story of how 'Colorado-style' pizza was born | Craving Colorado". Colorado Springs Gazette. from the original on September 2, 2023. Retrieved June 13, 2023.
  21. ^ Jones, Kevin (April 15, 2023). "Colorado-Style Pizza: A Unique Pie from the Centennial State". Pizza Need. from the original on September 2, 2023. Retrieved June 13, 2023.
  22. ^ Woellert, Dann (August 21, 2015). "It's Hip to Be Square…. In Dayton, Ohio". dannwoellertthefoodetymologist. from the original on September 2, 2023. Retrieved September 1, 2023.
  23. ^ "Marion's Piazza". Barstool Sports. from the original on September 2, 2023. Retrieved September 1, 2023.
  24. ^ Pandolfi, Keith (August 22, 2023). "I finally tried Marion's 'Dayton-style' pizza, here's how it stacks up vs. LaRosa's". The Cincinnati Enquirer. from the original on September 2, 2023. Retrieved August 31, 2023.
  25. ^ Campbell, Polly. "As American as pizza pie: All the regional styles you can eat here". Cincinnati Enquirer. from the original on September 1, 2023. Retrieved September 1, 2023.
  26. ^ a b c d e Landsel, David (April 28, 2021). "The Best Pizza in Every State". Food & Wine. from the original on May 12, 2021. Retrieved May 25, 2021.
  27. ^ Marcus, Erica (September 10, 2008). . Feed Me (Newsday food blog). Archived from the original on February 28, 2009.
  28. ^ "Easy as Pie: A Guide to Regional Pizza Styles - Washingtonian". September 5, 2012. Retrieved September 4, 2023.
  29. ^ Hahn, Fritz (September 1, 2023). "Yes, the D.C. area has its own regional pizza. And it's fantastic". Washington Post. ISSN 0190-8286. Retrieved September 4, 2023.
  30. ^ "The Definitive Guide to New Haven Pizza". Eater. March 18, 2014. from the original on March 25, 2017. Retrieved March 14, 2017.
  31. ^ "Apizza, tomato pie - New Haven, Connecticut | Local Food Guide". Eatyourworld.com. from the original on June 24, 2017. Retrieved March 14, 2017.
  32. ^ Levine, Alexandra S. (September 14, 2017). "New York Today: Our Past In Pizza". The New York Times. from the original on September 2, 2023. Retrieved June 17, 2019.
  33. ^ "Why Pittsburghers should brag about Ohio Valley Pizza". Pittsburgh City Paper. from the original on September 14, 2019. Retrieved September 20, 2019.
  34. ^ Elizabeth, Mary (January 31, 2022). "What is Sicilian Pizza?". Delighted Cooking. from the original on February 15, 2022. Retrieved February 15, 2022.
  35. ^ a b Hulin, Brenda. . Netplaces. Archived from the original on May 15, 2013. Retrieved April 14, 2013.
  36. ^ Capuzzo, Jill (January 12, 2010). "Trenton Tomato Pies Are Still A Staple of the New Jersey Pizza Scene". New Jersey Monthly. from the original on December 1, 2017. Retrieved November 29, 2017.
  37. ^ "The Dish: Chef Tony Gemignani". cbsnews.com. from the original on December 1, 2017. Retrieved November 28, 2017.
  38. ^ Joshua Lurie (June 23, 2008). "De Lorenzo's Tomato Pies: Trenton vs. Robbinsville". from the original on September 19, 2012. Retrieved April 12, 2012.

Further reading edit

 
Wikimedia Commons has media related to Pizzas in the United States.
  • Barrett, Liz. Pizza: A Slice of American History. Minneapolis, Minn.: Voyageur Press, 2014

December 02, 2023
pizza, united, states, pizza, arrived, united, states, early, 20th, century, along, with, waves, italian, immigrants, settled, primarily, large, cities, northeast, boost, both, popularity, regional, spread, after, soldiers, stationed, italy, returned, from, wo. Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the large cities of the Northeast It got a boost both in popularity and regional spread after soldiers stationed in Italy returned from World War II 1 New York style pizza the original pizza in the United StatesDuring the latter half of the 20th century pizza became an iconic dish with considerable acceptance in the United States Numerous regional variations have evolved with many bearing only a casual resemblance to the Italian original It is a popular fast food item produced by several pizza chains The United States pizza restaurant industry was worth 37 billion in 2015 2 3 Contents 1 History 2 Ingredients 3 Variations 4 See also 5 References 6 Further readingHistory editThe first pizzeria in the U S Lombardi s 4 opened in New York City s Little Italy in 1905 5 producing a Neapolitan style pizza The word pizza was borrowed into English in the 1930s before it became well known pizza was called tomato pie by English speakers Some regional pizza variations still use the name tomato pie 6 7 Distinct regional types developed in the 20th century including Buffalo 8 California Chicago Detroit Greek New Haven New York and St Louis styles 9 These regional variations include deep dish stuffed pockets turnovers rolls and pizza on a stick each with several combinations of sauce and toppings Thirteen percent of the United States population consumes pizza on any given day 10 Tens of thousands of pizzerias food stands chains such as Domino s Pizza Hut and Little Caesars pies from take and bake shops and chilled or frozen pizzas from supermarkets make pizza readily available both to diners and at home consumers nationwide Ingredients edit nbsp Pepperoni is one of the most popular toppings for pizza in the United States 11 Common toppings for pizza in the United States include pepperoni mushrooms olives onions peppers sausage salami ground beef bacon ham chicken anchovies tomatoes spinach and pineapple American pizza particularly thin crust is made with a very high gluten flour often 13 14 protein content of the type also used to make bagels this allows the dough to be stretched thinly and thrown vigorously without tearing Unlike Italian pizza 12 American pizza often has vegetable oil or shortening mixed into the dough This can range from a small amount in relatively lean doughs such as New York style to a very large amount in some recipes for Chicago style deep dish dough citation needed While tomato sauce is virtually ubiquitous variations such as white pizza omit it while others replace it with garlic and olive oil or sauces made from other vegetables such as pesto Popular cheeses used by U S pizzerias include 13 Mozzarella used by the vast majority of pizzerias usually a low moisture variety Less often it is mixed with other cheeses Provolone second most popular cheese after mozzarella Some U S pizzerias mix it with low moisture mozzarella while a handful use only provolone Cheddar third in pizza cheese popularity and usually mixed with low moisture mozzarella to preserve chewiness Parmesan a hard aged cheese available in a variety of moistures U S pizzerias generally use generic parmesan not PDO Parmigiano Reggiano Parmesan is often pre processed and sold in dehydrated granular form It generally has a sharp flavor Romano generic a hard aged cheese The Italian pecorino romano is made from sheep milk the commonly used U S made imitations are made from cows milk with an enzyme added to simulate the sharper flavors of the original Ricotta ricotta is used on white pizzas often covered with another cheese that melts better during baking and holds the ricotta in place Variations editAltoona style pizza is a distinct type of pizza created in the city of Altoona Pennsylvania by the Altoona Hotel The definitive characteristics of Altoona style pizza are a Sicilian style pizza dough tomato sauce sliced green bell pepper salami topped with American cheese and pizzas cut into squares instead of wedges 14 Bar pizza also known as tavern pizza and sometimes Milwaukee style pizza 15 is distinguished by a thin crust almost cracker like and is baked or at least partly baked in a shallow pan for an oily crust Cheese covers the entire pizza including the crust leaving a crispy edge where the cheese meets the pan or oven surface Bar pizzas are usually served in a bar or pub and are usually small in size around 10 in diameter This style of pizza is popular in the Boston area particularly the South Shore other parts of the northeast the Chicago area and the midwest 16 California style is distinguished by the use of non traditional ingredients especially varieties of fresh produce Some typical California style toppings include Thai inspired chicken pizza with peanut sauce bean sprouts and shaved carrots taco pizzas and pizzas with chicken and barbecue sauce as toppings citation needed nbsp Chicago style deep dish pizzaChicago style deep dish is distinguished by a thick moist crust formed up the sides of a deep dish pan and sauce as the last ingredient added atop the cheese and toppings Stuffed versions have two layers of crust with the sauce on top 17 18 19 Colorado style is distinguished by a thick braided whole wheat crust topped with a sweet tomato sauce and heavy toppings It is traditionally served by the pound with a side of honey 20 21 Dayton style pizza has a thin crisp salty crust dusted on the bottom with cornmeal and topped with a thin layer of thick unsweetened sauce Cheese and other topping ingredients are heavily distributed and spread edge to edge with no outer rim of crust and the finished pizza is cut into bite size squares 22 23 24 25 nbsp Detroit style pizzaDetroit style is a rectangular pan pizza with a thick crust that is crispy and chewy It is traditionally topped with Wisconsin brick cheese that goes all the way to the edges and caramelizes against the high sided heavyweight rectangular pan This style of pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories 26 Grandma pizza is a thin square pizza typically with cheese and tomatoes It is reminiscent of pizzas baked at home by Italian housewives without a pizza oven and was popularized on Long Island 27 Greek pizza is a variation popular in New England its name comes from it being typical of the style of pizzerias owned by Greek immigrants It has a thick chewy crust and is baked in a pan in the pizza oven instead of directly on the bricks Plain olive oil is a common part of the topping as well as being liberally used to grease the pans and crisp the crust A significantly different variation in other parts of the country includes using feta cheese Kalamata olives and Greek herbs such as oregano 26 Maryland style pizza is a rectangular pie with biscuity crust sweet tomato sauce smoked provolone 28 29 New Haven style has a thin crust that varies between chewy and tender depending on where it is made baked in coal fired brick ovens 30 till charred offset by the sweetness of tomatoes and other toppings Also known as apizza pronounced as ah beetz in the local dialect it has tomato sauce and only grated Romano cheese mozzarella is considered a topping 31 nbsp New York style pizza with its characteristic thin foldable crustNew York style is a Neapolitan style thin crust pizza developed in New York City by immigrants from Naples Italy where pizza was created 32 It is traditionally hand tossed moderately topped with southern Italian style marinara sauce and liberally covered with mozzarella cheese It is often sold in generously sized thin and flexible slices typically folded in half to eat This style of pizza tends to dominate the Northeastern states and is particularly popular in New York New Jersey and Connecticut Jumbo slices of a similar pie are particularly popular in Washington D C citation needed Ohio Valley style pizza is pizza that was developed in Steubenville Ohio and has made its way up the Ohio River to Pittsburgh Pennsylvania It uses a square pizza dough that rises thick but maintains a light consistency The crust and bottom are crunchy The sauce on this style of pizza is typically sweet and the pizza is baked without toppings Immediately after being removed from the oven cold toppings are put on the hot pizza including the cheese in prodigious amounts Most of the cheese melts but not all The other toppings used remain cold on top of the cheese 33 26 Pan pizza deep dish styles like Chicago and Detroit are pan pizzas A variation of moderate thickness was popularized by Pizza Hut citation needed nbsp An example of Quad City style pizzaQuad City style is a pizza style developed in the Quad Cities metro area on the Illinois Iowa border It features a thin dough that incorporates seasoning that is heavy on malt lending a toasted nutty flavor The smooth thin sauce contains both red chili flakes and ground cayenne and is more spicy than sweet It is topped heavily with lean fennel flecked Italian sausage that is ground twice and spread in crumbles from edge to edge 26 Sheet pizza is any thin crust style baked on a baking sheet It is typically rectangular like the sheet and served for events with a large number of people citation needed Sicilian pizza in the United States is typically a square pie with a thick crust 34 35 It is derived from Sfinciuni a thick crust variety from Sicily and was introduced in the US by early Sicilian immigrants Sicilian style pizza is popular in Italian American enclaves in the Northeast Metro Detroit and Portland Oregon 35 St Louis style is a variant of thin crust pizza popular around St Louis and southern Illinois notable for its use of distinctive Provel cheese instead of or rarely in addition to mozzarella Its crust is thin enough to become very crunchy in the oven sometimes being compared to a cracker and toppings are usually sliced instead of diced Even though round St Louis style pies are always cut into small squares 26 Tomato pie is a square cut thick crust pizza topped with chunky tomato sauce and sprinkled with pecorino romano cheese very similar to Sicilian sfinciuni Also known as party pizza pizza strips gravy pie church pie red bread strip pizza and bakery pizza Popular in several areas around the Northeast especially Rhode Island Philadelphia and Utica New York citation needed Trenton tomato pie 36 or New Jersey tomato pie 37 is a circular thin crust pizza where the cheese and toppings are placed before the sauce Named after Trenton New Jersey 38 See also edit nbsp Food portalHistory of pizza Italian American cuisine Mexican Pizza created by the U S based chain Taco Bell Pizza in China Pizza in ArgentinaReferences edit Stradley Linda Pizza History amp Legends of Pizza What s Cooking America N p n d Web January 28 2014 U S Pizza Industry Facts American Pizza Community Archived from the original on March 9 2015 Retrieved March 5 2015 Martin Andrew Inside the Powerful Lobby Fighting for Your Right to Eat Pizza Bloomberg Business Bloomberg News Archived from the original on September 2 2023 Retrieved March 5 2015 Nevius Michelle Nevius James 2009 Inside the Apple A Streetwise History of New York City New York Free Press pp 194 95 ISBN 978 1416589976 Otis Ginger Adams 2010 New York City 7 Lonely Planet p 256 ISBN 978 1741795912 Archived from the original on September 2 2023 Retrieved November 1 2012 Uyehara Mari October 6 2023 The Many Lives of Tomato Pie The New York Times ISSN 0362 4331 Retrieved October 15 2023 Chronicling America Historic American Newspapers Lib of Congress New York Tribune New York NY December 6 1903 Archived from the original on December 5 2017 Retrieved December 4 2017 Bovino Arthur August 13 2018 Is America s Pizza Capital Buffalo New York The Daily Beast Archived from the original on February 21 2022 Retrieved December 10 2019 Pizza Garden Italy the Home of Pizza CUIP Chicago Public Schools University of Chicago Internet Project Archived from the original on October 19 2013 Retrieved August 1 2014 Rhodes Donna G Adler Meghan E Clemens John C LaComb Randy P Moshfegh Alanna J Consumption of Pizza PDF Food Surveys Research Group Archived PDF from the original on October 5 2014 Retrieved September 25 2014 Food Flash Most popular pizza toppings Nation s Restaurant News October 5 2011 Archived from the original on November 23 2011 Retrieved September 18 2012 the pizza dough recipe in the influential Italian cookbook Il cucchiaio d argento does not use oil John Correll Chapter 9 Pizza Cheese Archived from the original on July 25 2011 Retrieved October 13 2012 Deto Ryan Altoona Hotel Pizza The slice with yellow cheese from Central Pa you ve never heard of Pittsburgh City Paper Archived from the original on May 26 2021 Retrieved May 25 2021 Milwaukee Style Pizza Archived from the original on January 11 2019 Retrieved April 20 2021 Chicago Thin Crust Pizza Yes it s a thing Real Deep Dish Chicago Style Pizza Done Right July 13 2014 Archived from the original on May 10 2017 Retrieved March 14 2017 Deep Dish Or Thin Crust Even Chicagoans Can t Agree The Salt NPR December 20 2013 Archived from the original on March 7 2018 Retrieved March 14 2017 Liz Barrett August 17 2016 A Taxonomy of Pizza Styles in America Bar Tavern First We Feast Archived from the original on September 2 2023 Retrieved December 16 2017 Adam Kuban Do You Know These Regional Pizza Styles Serious Eats Archived from the original on September 2 2023 Retrieved December 16 2017 seth boster gazette com Seth Boster January 14 2022 The unlikely story of how Colorado style pizza was born Craving Colorado Colorado Springs Gazette Archived from the original on September 2 2023 Retrieved June 13 2023 Jones Kevin April 15 2023 Colorado Style Pizza A Unique Pie from the Centennial State Pizza Need Archived from the original on September 2 2023 Retrieved June 13 2023 Woellert Dann August 21 2015 It s Hip to Be Square In Dayton Ohio dannwoellertthefoodetymologist Archived from the original on September 2 2023 Retrieved September 1 2023 Marion s Piazza Barstool Sports Archived from the original on September 2 2023 Retrieved September 1 2023 Pandolfi Keith August 22 2023 I finally tried Marion s Dayton style pizza here s how it stacks up vs LaRosa s The Cincinnati Enquirer Archived from the original on September 2 2023 Retrieved August 31 2023 Campbell Polly As American as pizza pie All the regional styles you can eat here Cincinnati Enquirer Archived from the original on September 1 2023 Retrieved September 1 2023 a b c d e Landsel David April 28 2021 The Best Pizza in Every State Food amp Wine Archived from the original on May 12 2021 Retrieved May 25 2021 Marcus Erica September 10 2008 Grandma Pizza The full story Feed Me Newsday food blog Archived from the original on February 28 2009 Easy as Pie A Guide to Regional Pizza Styles Washingtonian September 5 2012 Retrieved September 4 2023 Hahn Fritz September 1 2023 Yes the D C area has its own regional pizza And it s fantastic Washington Post ISSN 0190 8286 Retrieved September 4 2023 The Definitive Guide to New Haven Pizza Eater March 18 2014 Archived from the original on March 25 2017 Retrieved March 14 2017 Apizza tomato pie New Haven Connecticut Local Food Guide Eatyourworld com Archived from the original on June 24 2017 Retrieved March 14 2017 Levine Alexandra S September 14 2017 New York Today Our Past In Pizza The New York Times Archived from the original on September 2 2023 Retrieved June 17 2019 Why Pittsburghers should brag about Ohio Valley Pizza Pittsburgh City Paper Archived from the original on September 14 2019 Retrieved September 20 2019 Elizabeth Mary January 31 2022 What is Sicilian Pizza Delighted Cooking Archived from the original on February 15 2022 Retrieved February 15 2022 a b Hulin Brenda Classic Pizza Types Netplaces Archived from the original on May 15 2013 Retrieved April 14 2013 Capuzzo Jill January 12 2010 Trenton Tomato Pies Are Still A Staple of the New Jersey Pizza Scene New Jersey Monthly Archived from the original on December 1 2017 Retrieved November 29 2017 The Dish Chef Tony Gemignani cbsnews com Archived from the original on December 1 2017 Retrieved November 28 2017 Joshua Lurie June 23 2008 De Lorenzo s Tomato Pies Trenton vs Robbinsville Archived from the original on September 19 2012 Retrieved April 12 2012 Further reading edit nbsp Wikimedia Commons has media related to Pizzas in the United States Barrett Liz Pizza A Slice of American History Minneapolis Minn Voyageur Press 2014 Retrieved from https en wikipedia org w index php title Pizza in the United States amp oldid 1184449750, wikipedia, wiki, book, books, library,

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