Andy Montoya
Pizza is a popular dish in the United States, with the country's pizza restaurant industry valued at $37 billion in 2015. Pizza first arrived in the US in the early 20th century, brought over by Italian immigrants. Since then, numerous regional variations have evolved, with many bearing only a casual resemblance to the Italian original. For example, New York-style pizza is a thin-crust pizza developed in New York City by immigrants from Naples, Italy, where pizza was created. It is traditionally hand-tossed, moderately topped with southern Italian-style marinara sauce, and liberally covered with mozzarella cheese. Another variation is Chicago-style pizza, which 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.
Characteristics of American Pizza
| Characteristics | Values |
|---|---|
| Crust | Thick, chewy, crunchy, soft, thin, crispy, salty, biscuity, deep-dish |
| Dough | Square, Sicilian-style, light, crunchy, thin, seasoned with malt |
| Sauce | Spicy, sweet, savory, salty, unsweetened, tomato, marinara |
| Cheese | American, mozzarella, provolone, Romano, feta, yellow processed cheese |
| Toppings | Salami, sliced green bell pepper, sliced tomato, pepperoni, olive oil, basil, oregano, Kalamata olives, smoked provolone, vegetables, peppercorns, deli meat |
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What You'll Learn
Pizza's evolution in the US
Pizza was introduced to the United States in the early 20th century by Italian immigrants who settled in cities like New York, Philadelphia, Boston, and Baltimore. The first pizzeria in the US, Lombardi's, opened in New York City's Little Italy in 1905, serving Neapolitan-style pizza. After World War II, when American soldiers stationed in Italy returned home, pizza and pizzerias rapidly grew in popularity across the nation. Over time, pizza evolved into numerous regional variations, some bearing only a slight resemblance to the original Italian pizza.
New York-style pizza, for example, is a thin-crust pizza developed by Italian immigrants in New York City. It is typically hand-tossed, moderately topped with southern Italian-style marinara sauce, and generously covered with mozzarella cheese. This style of pizza is popular in the Northeastern states, including New York, New Jersey, and Connecticut. Jumbo slices are also common in Washington, D.C.
In Philadelphia, a unique style of pizza called "Pizzaz Pizza" or "Philly-style pizza" has gained a strong following. It features a trinity of sliced tomato, pickled pepper rings, and American cheese, diverging from the traditional Italian cheeses.
Other notable regional variations include Chicago-style deep-dish pizza, Colorado-style pizza with a thick braided whole-wheat crust, Columbus-style pizza with a thin and crispy or bubbly crust, and Dayton-style pizza with a thin, crisp, and salty cornmeal-dusted crust. Each of these styles has distinct characteristics in terms of crust, toppings, and sauce, showcasing the creativity and diversity of pizza in the United States.
While mozzarella is commonly associated with pizza, Americans have embraced experimentation with different cheeses. Cheddar, Gouda, Monterey Jack, Colby, Taleggio, goat cheese, gorgonzola, sharp parmesan, asiago, and ricotta are just a few examples of cheeses that have found their way onto pizzas, adding variety and unique flavour profiles to the beloved dish.
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The popularity of cheese
Cheese is an essential ingredient in pizza, and its popularity is evident in the many variations of pizzas that exist in the United States. While the first pizzeria in the US, Lombardi's, opened in New York City's Little Italy in 1905, producing a Neapolitan-style pizza, numerous regional variations have since evolved, with many bearing only a casual resemblance to the Italian original.
Cheese is a key component of the famous New York-style pizza, which is a thin-crust pizza developed in New York City by immigrants from Naples, Italy. This style of pizza is traditionally hand-tossed, moderately topped with southern Italian-style marinara sauce, and generously covered with mozzarella cheese. The thin and flexible slices are typically folded in half to eat, and this style tends to dominate the Northeastern states, especially in New York, New Jersey, and Connecticut.
Additionally, the All-American pizza is often loaded with gooey cheese, along with pepperoni and a spicy sauce. This style of pizza emphasizes the importance of a great crust, which is typically sprinkled with shredded cheese before baking to prevent it from becoming soggy. The popularity of cheese on pizza in the United States is further evidenced by the existence of unique variations such as the Philly "Pizzaz Pizza," which includes sliced tomato, pickled pepper rings, and American cheese.
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The importance of sauce
Pizza is a versatile dish that has evolved to include numerous regional variations since its arrival in the United States in the early 20th century. While the specific ingredients and preparation methods may vary, one constant element in almost all pizzas is the sauce. The importance of sauce in pizza cannot be overstated, as it serves multiple purposes and plays a crucial role in determining the overall taste, texture, and presentation of the dish.
Firstly, the sauce contributes significantly to the flavour profile of the pizza. Whether it's a traditional tomato-based sauce, a spicy sauce, or a sweet sauce, the choice of sauce sets the tone for the entire pizza. It provides a base layer of flavour that complements and enhances the taste of the cheese and other toppings. The sauce's acidity also helps to balance the overall flavour profile, cutting through the richness of the cheese and other ingredients.
Secondly, the sauce affects the moisture content and texture of the pizza. A well-made sauce should have the right consistency to ensure that the pizza is not too dry or soggy. In some styles of pizza, such as the Chicago-style deep-dish pizza, the sauce is added on top of the cheese and other toppings, creating a moist and juicy bite. In other variations, like the New Haven-style pizza, the sweetness of the tomato sauce offsets the charred flavour of the thin, crispy crust.
Additionally, the sauce can also be used as a binding agent, helping to hold the toppings in place and preventing them from sliding off the pizza. This is especially important for pizzas with generous toppings or those that are served by the pound, such as the Colorado-style pizza. The sauce also contributes to the visual appeal of the pizza, adding colour and contrast to the overall presentation.
Lastly, the sauce allows for creativity and customization in pizza-making. Pizza enthusiasts can experiment with different types of sauces, such as spicy, sweet, or herb-infused variations, to create unique flavour profiles. The sauce can also be tailored to individual preferences, with options for those who prefer a thicker or thinner sauce layer.
In conclusion, the importance of sauce in pizza lies in its ability to bring together all the elements of a pizza, creating a harmonious blend of flavours, textures, and visuals. It is the foundation upon which the magic of pizza is built, and its presence is essential in crafting a truly exceptional pizza experience.
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Regional variations
Pizza was brought to the United States by Italian immigrants in the early 20th century. Since then, numerous regional variations have evolved, with many bearing only a casual resemblance to the Italian original.
Chicago-style Pizza
Chicago-style pizza is distinguished by a thick, moist crust formed up the sides of a deep-dish pan. The sauce is added last, atop the cheese and toppings. The stuffed version has two layers of crust with the sauce on top.
Colorado-style Pizza
Colorado-style pizza 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.
Columbus-style Pizza
Columbus-style pizza is circular with a thin but crispy or bubbly crust. Its dense toppings cover the entire surface, and it usually has provolone cheese and a slightly sweet sauce.
Dayton-style Pizza
Dayton-style pizza has a thin, crisp, salty crust dusted on the bottom with cornmeal. It is topped with a thin layer of thick, unsweetened sauce, cheese, and other toppings, which are spread edge-to-edge with no outer rim of crust. The finished pizza is cut into bite-sized squares.
Maryland-style Pizza
Maryland-style pizza is a rectangular pie with a biscuity crust, sweet tomato sauce, and smoked provolone.
Minneapolis-style Pizza
Also known as Minnesota-style pizza, this variety is circular and thin-crusted, cut into squares, with spicy sauce and hearty toppings. It is popular in the Twin Cities metropolitan area.
New Haven-style Pizza
New Haven-style pizza has a thin crust that varies between chewy and tender, depending on where it is made. It is baked in coal-fired brick ovens until charred, with the sweetness of tomatoes and other toppings to offset the crust.
New York-style Pizza
New York-style pizza is a Neapolitan-style thin-crust pizza developed in New York City by immigrants from Naples, Italy. 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.
Ohio Valley-style Pizza
Ohio Valley-style pizza was developed in Steubenville, Ohio, and has made its way up the Ohio River to Pittsburgh, Pennsylvania.
Quad City-style Pizza
Quad City-style pizza was developed in the Quad Cities metro area on the Illinois-Iowa border. It features a thin, toasted, nutty-flavoured dough and a smooth, thin, spicy sauce.
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Pizza as a US icon
Pizza has become an iconic food in the United States, with its popularity surging after World War II when American soldiers stationed in Italy returned home. The first pizzeria in the U.S., Lombardi's, opened in New York City's Little Italy in 1905, producing a Neapolitan-style pizza. Pizza's roots in Italy are also reflected in the New York–style pizza, a thin-crust pizza developed by Italian immigrants in New York City. This style of pizza is typically topped with southern Italian-style marinara sauce and mozzarella cheese.
The United States pizza restaurant industry was worth $37 billion in 2015, demonstrating the immense popularity and demand for pizza in the country. Pizza has not only become a beloved dish but also a cultural icon, with various regional variations emerging across the nation. For instance, Chicago-style pizza is known for its thick, moist crust baked in a deep-dish pan, while New Haven–style pizza boasts a thin, charred crust baked in coal-fired brick ovens.
The All-American pizza is often characterized by a spicy sauce, pepperoni, and a generous amount of cheese. The crust is also a key component, with recipes recommending the addition of shredded cheese to the dough to prevent it from becoming soggy. The popularity of pizza in the U.S. has led to the creation of numerous variations, with some unique styles emerging in different cities and states.
One notable variation is the Philadelphia-style pizza, also known as "pizzaz pizza," which includes sliced tomato, pickled pepper rings, and American cheese. This style has sparked mixed reactions, with some considering it a beloved part of Philadelphia's pizza culture and others viewing it as an "unholy trinity." Despite the debates surrounding specific styles, pizza has undoubtedly become an integral part of American cuisine and cultural identity, with its simple sauce and cheese combination forming the foundation for countless innovative creations.
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Frequently asked questions
There isn't always only sauce and cheese on American pizza. Pizzas in the US vary across regions, with many styles bearing only a casual resemblance to the Italian original. For example, New York-style pizza is a Neapolitan-style thin-crust pizza with tomato sauce and mozzarella cheese, but it is often topped with pepperoni.
Chicago-style pizza is known for its thick, moist crust, with sauce as the last ingredient, added atop the cheese and toppings. Dayton-style pizza has a thin, crisp, salty crust with a thin layer of unsweetened sauce, cheese, and toppings distributed edge-to-edge. New Haven-style pizza has a thin crust that varies between chewy and tender, baked in coal-fired brick ovens until charred, with sweet tomato sauce and toppings.
While mozzarella is a popular choice, American pizzas can be made with a variety of cheeses, including cheddar, Colby, Monterey Jack, and more.
Yes, you can make your own pizza sauce at home. Many recipes are available online, and some cooks prefer homemade sauce to store-bought.
