Few topics get people as riled up as the battle between different types of pizzas and the quality of specific pizzas shops and chains. But there’s one point on which all agree; every classic hand-tossed pizza starts with the perfect dough.
The perfect amounts of flour, salt, olive oil, yeast, and water make up pizza dough, but the magic comes from the classic hand-tossed action of the pizza chef. The dough is one of the trickiest parts of cooking to master. Work it too little, and it may fall apart when it’s cooked. Work it too much, and it can become sticky and gummy.
Everyone has their own version of the classic hand-tossed pizza, so there is immense pressure on the commercial pizza chef to, at the very least, turn out consistently good pizza dough.
Different Styles of Pizza
What the definition of the classic hand-tossed pizza is different for different people. Basically, there are four universally recognized styles of pizza. Italian-style pizza is comparable to New York pizza. Both of these styles feature a large pizza with tomato sauce, olive oil, and cheese toppings that features a thin and pliable crust. They are often sold by the slice and folded in half to eat. Although some offer New York pizza with many toppings, the basic pizza is just the original four ingredients.
Chicago long ago established their own unique style with the deep-dish pizza that resembles a deep-dish pie as much as a pizza. One slice of this type of pizza is enough to fill the needs of anyone but the hungriest pizza lover. As the crust plays such a prominent role in the presentation of this pizza, having the classic hand-tossed pizza crust is essential for pizza chefs.
The fourth type of pizza is the Detroit-style pizza. This is the only type of pizza where that crust deviates from any of the hand-tossed classic pizzas. The crust of Detroit-style pizzas almost resembles a loaf of bread. It’s crispy and chewy. These pizzas are often served in a square shape that further sets them apart from what most of us know as pizza.
War Over Pizza Toppings
As much as the styles of pizza divide pizza lovers, opinions on the merits of toppings can also send them to war with each other. Years ago, it was the inclusion of anchovies that caused the anti-anchovy contingent of pizza lovers to see red. These were strong-smelling, salty fish that was a semi-popular topping during the sixties and early seventies in the US. But many US-based pizza shops and chains don’t even offer them anymore, so out of favor have they fallen.
Lately, it’s the pineapple that’s reignited the pizza topping wars to the point that the esteemed chef Gordon Ramsay has come out against their inclusion. He calls them an abomination to pizza.
But no one doubts the requirement for a classic hand-tossed pizza crust to define the texture and flavor of pizzas worldwide. Why don’t you order a pizza from your favorite neighborhood pizza restaurant tonight?
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