Neapolitan-style pizza is a traditional Italian pizza that hails from Naples. It is made with simple ingredients, including San Marzano tomatoes, fresh mozzarella cheese, and fresh basil. The crust is thin, chewy, and cooked at a high temperature in a wood-fired oven. The sauce is minimal, and the toppings are straightforward. Neapolitan-style pizza is all about showcasing the quality of the ingredients and letting the flavors speak for themselves. California-style pizza is a fusion of Italian and Californian cuisine and was popularized in the 1980s. It is typically topped with non-traditional ingredients such as goat cheese, arugula, sun-dried tomatoes, and pesto. The crust is thin and crispy, with a unique sourdough flavor that is a result of the naturally leavened dough. Detroit-style pizza is a relatively new style that originated in Detroit in the 1940s. It is square-shaped and cooked in a well-seasoned cast-iron pan, which gives the crust a crispy texture and caramelized cheese.
The sauce is typically placed on top of the cheese to prevent the crust from getting soggy. Detroit-style pizza is a hearty and flavorful pizza that is best enjoyed with friends and family. In , exploring regional pizza styles is an excellent way to experience the different cultural influences and histories behind each style. Whether you prefer thin and crispy, thick and cheesy, or something in between, there is a regional pizza style that is perfect for you. Pizza is a beloved food that has become a staple across countless cultures and countries. Despite its ubiquity, pizza not all pizza is created equally. At the core of every delicious pizza pie is the mastery of dough and sauce, which can ultimately make or break the dish. Pizza dough is the foundation upon which the entire pizza is built. It is the living entity that requires a certain amount of time, temperature, and humidity to develop into a delicious crust.
The best pizza craftsmen know that quality dough requires great attention to detail. It all starts with the right ingredients, like high-quality flour, a touch of olive oil, water, and yeast. Once the ingredients are combined, they are kneaded to develop gluten, which gives the dough its structure. The dough is then allowed to rest and rise, which allows the yeast to create air pockets and cause the dough to expand. The longer the dough is allowed to ferment, the more flavorful it will become. Great pizza craftsmen know when the dough has reached its prime, and typically it takes at least 24 to 72 hours of fermentation for the best dough possible. Beyond the dough, pizza craftsmen emphasize the importance of sauce. A great sauce should complement the crust, not overpower it. The ingredients for a great sauce are simple fresh tomatoes, garlic, olive oil, salt, and oregano.