No matter what you call it — Sicilian, deep-dish, Neapolitan, or flatbread — it’s all pizza. Americans are obsessed with pizza, so much so that the average American consumes about 23 pounds of it each year. That equates roughly to 46 slices of your favorite pie topped with whatever you crave, everything from a variety of cheeses, meats, vegetables, fruit, and even chocolate.
On any given day, millions of Americans pile into restaurants to satisfy their cravings for the blistered crust of a New Haven-style pizza, the flaky pastry of a Chicago-style pie, or the perfect foldable New York slice to enjoy on the go.
For those willing to venture outside of these favorite pizza cities, Detroit has its own twist, similar to Sicilian, and Al Forno in Providence, Rhode Island, owns bragging rights as the birthplace of grilled pizza.
To make these pies at home, you need the proper recipes. As with the foundation for any pie, the right crust recipe determines the successful outcome of your homemade pizza. For a deep-dish pie, you you'll want to follow this recipe for Chicago Deep-Dish Pizza dough. With a traditional New York-style pie, the dough needs more of a stretch to it, like in this recipe for chewy pizza dough.
As for topping selection, there are many directions to go, from sauceless pizza bianca to classic pizza Margherita. High-quality olive oil is essential for a pizza bianca, but for your traditional pies, homemade tomato sauce with fresh herbs and the perfect balance of garlic, acidic tomatoes, and spice will show the dough you labored over kneading and stretching the respect it deserves.
Here are 10 classic pizza styles from the raved about New York and Chicago deep dish style pizzas to the lesser known St. Louis and Grandma styles, and more.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.