Pizza Styles and TypesScot Consentino
Pizza Styles and Types
Pizza style traditionally was limited to New York Style Pizza which most of us know as the Giant slice from an 18” pie served at a walk up window or counter. A great example was the scene in Saturday night fever where John Travolta grabs 2 slices from Lenny’s and places them on top of each other, folds them (as most New Yorkers will do) and then proceeds to strut down 86th street in Bensonhurst Brooklyn. NY style pizza is usually a hand tossed dough of high gluten flour, sauce spread over the dough from a ladle and then covered with shredded mozzarella and a touch of grated Parmesan cheese. It is still the standard around the country by which most pizza is judged, and hundreds of places promote being NY Style pizza to this day. Then starting in the 1950’s it was emulated by the chains across the county who sold a lot of pizza but just didn’t get it right.
Meanwhile the old Italian Bread Ovens were being used at a couple places such as Grimaldi’s and Patsy’s in NY to make the original Margarita Brick oven pizza. Sadly, this was only available to a few insiders that lived near the local Italian bakery. This was later expanded on by places like the Original Goodfella’s Pizza on Hylan Blvd. Staten Island that brought excitement with things like the Vodka Pie, which became a national trend after they published the award-winning recipe. Soon the national Brick oven Chains like Bertuccis and California Pizza Kitchen came on the scene giving a whole generation the chance to try Artisan pizza. This was great but only the tip of the iceberg once the internet and the Food Channel hit. Now everyone everywhere became educated on fine ingredients and the flavor of wood burning brick oven pizza. Not only that but places like the Goodfella’s Pizza School of New York and others began training world champion Pizza Makers that brought brick oven pizza to small town USA and around the world.
During this time, we can’t forget some of the regional pizza delights that burst on the scene with a bang. We had Chicago deep dish made famous around the country by Pizzeria Uno and the now rapidly gaining ground Detroit style pizza which has crispy bottom layer made in square pans. Now look at the incredible amount of wood fired chains popping up and you can see that the style and variety is about to go into hyper drive all to the delight of the pizza eating public!