What You Never Knew About Pizza
Pizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olives. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. There are many styles of pizza…see how many you already know or have eaten:
NEAPOLITAN: Thin-crust pizzas originally made in the wood-burning ovens of Naples. Usually has an end crust and the freshest ingredients applied sparingly for a careful balance. The most popular is the Margherita… topped with fresh sauce made from San Marzano tomatoes, fresh mozzarella, and a little bit of basil. When the Italian immigrants brought their Naples style pies to NYC, the Neapolitan pizza became larger, a tad thinner and crisper.
NEW YORK STYLE: A true NY-style pizza has a crust that’s at once crisp and chewy. Can be topped with whatever you want, but is best with only one or two toppings so crust remains crisp. It can be a large slice and New Yorkers generally fold it while eating.
SICILIAN: A rectangular pizza with a thick crust. Cheese usually appears under the sauce, like the Sicilians made it. Often made with strong garlic.
NEW HAVEN: Cooked in a coal oven, has a very crisp crust that is thinner than NY pizzas. The slice is an oblong shape often served on a sheet of waxed paper. New Haven partisans argue that pizza was invented here, but I think NYC has them beat on this claim.
GRILLED PIZZA: Grilled pizza was invented in RI. It has a thin crust and is cooked quickly… directly on the grate of a grill. It is flipped and then the sauce and toppings are added. Toppings must be thin or precooked due to short cooking time.
TRENTON TOMATO PIES: In the capital city of NJ, pizza does not exist. Here, they’re known as ‘tomatopies’. Everyone in Trenton attempts to distinguish tomato pie from pizza. The explanation is that a tomato pie is built as follows: dough, cheese, toppings and then sauce.
DEEP DISH: It’s cooked in a deep pan, with a deep,thick, buttery crust, and a chunky tomato sauce. Deep Dish is covered with lots of cheese and toppings. The crust is prebaked in the pan before toppings are added, usually a layer of sliced mozzarella, followed by meats and veggies, then sauce, then grated cheese.
CHICAGO THIN CRUST: It’s thinner than NY style and crunchier, although it’s also flaky ... almost pastry-like. The Chicago thin-crust has a smooth, highly seasoned sauce. Toppings are added under the cheese, which is typically mozzarella. Often cut into a grid of square pieces (instead of pie-shaped wedges), known as the ‘tavern cut.’
STUFFED PIZZA: Another Chicago specialty that is often confused with deep dish because of its similarity. It’s assembled and cooked in a similar manner to deep dish, but it has a top layer of crust and is densely packed with toppings.
OHIO: The cheese isn’t melted all the way as the toppings are added to square pies after the dough exits the oven, the theory being that the heat from the crust will cook the toppings. The pizza sauce is really just stewed tomatoes. The crust is a mix between a deep dish and thin crust.
ST. LOUIS: This style has a very thin, unleavened, cracker-like crust. And it’s topped with a special three-cheese blend (provolone, Swiss, white cheddar) called Provel that’s used in place of mozzarella. It’s usually served ‘tavern cut’.
CALIFORNIA: The crust is more a vehicle for unique toppings and striking flavor combinations not typically found in Italian cuisine … goat cheese, avocado or egg. Given California’s access to produce, toppings are often fresh vegetables.
NEW YORK CITY PIZZA has been a Lowcountry favorite since 1996. We have 2 locations on Hilton Head, 1 in Bluffton and 1 in Charleston. With the most all natural ingredients we are a family favorite everytime. Whether you’re a local or just coming for a visit, NYCP is a must eat! Make sure to visit our website, “like” us on Facebook and follow us on Instagram! Don’t forget to use #Ilovenycp!
We are more than just Pizza! Everything is made from scratch everyday! From our outstanding pasta to our all natural sauce and hand pulled mozzarella! Let us make dinner tonight!
NEW YORK CITY PIZZA LOCATIONS
NYCP HERITAGE PLAZA81 Pope Ave. HHI 29928 | 843.842.2227
NYCP FESTIVAL CENTRE45 Pembroke Dr. Suite 105, HHI 29926 | 843.689.2229
NYCP BELFAIR TOWNE VILLAGE107 Belfair Towne Village, Bluffton 29910 | 843.757.9500
NYCP CHARLESTON190 East Bay St. Charleston 29401 | 843.805.5933
NYCP BUCKWALTER PLACE 103 Buckwalter Place Blvd, Unit 108, Bluffton 29910843.837.4800
NYCP MAY RIVER CROSSING2600 May River Crossing, Suite 300, Bluffton 29910
