Corner Booth Blog | TundraFMP Restaurant Supply, News & Equipment Blog
Pizza. That cheesy, deliciousness that is America’s favorite food. Don’t believe it? Americans consume on average a whopping 23 pounds of pizza per person each year.
So how did we get here?
A brief history of how pizza came to the US
Pizzas started as simple flatbreads with a few toppings. Not like the cheesy, saucy crust that we have in the US today, and certainly not with pineapple on top.
The birthplace of pizza is Naples, Italy. As more and more Italian immigrants began populating the US in the early 1900s, they brought their pizza-making techniques with them, starting in their homes. But it wasn’t until WWII when allied troops were stationed in Italy that the new world started really getting a taste for this standout old-world dish.
The first pizzeria in the US opened in 1905 in New York City. Gennaro Lombardi first opened a grocery store, and then received a restaurant license to turn it into Lombardi’s pizzeria. From there, the rest is, well, history.
Different styles of pizza
America’s favorite food has evolved into so many different styles. Now the question isn’t just “What do you like on top?” – it’s more like, “Do you like thin crust or thick? Heavy or light on the sauce? Wood-fired or baked in an old oven?”
Here’s a rundown of just a few of the most popular styles.
Neapolitan
This is one of the most authentically Italian styles of pizza and has risen in popularity in the past few years. These are the wood-fired treats with crispy, airy pockets in the crust. Toppings are sparse and include ingredients like fresh tomatoes, herbs, and imported cheeses. Here are some tips for stretching your dough out to get this crust just right.
Sicilian style
This is the original pan pizza. What gives the crust that fluffy interior and crispy exterior is a deep baking sheet coated with olive oil. The dough also has a high water and oil content and is about 1 – 2 inches thick. The right dough prep supplies will help you perfect it.
New York style
Where it all started. The first New York pizzas were Neapolitan, and gradually these slices took on a style all their own. This is the kind you have to fold to eat, the one that’s thin and loaded with cheese. One of the keys to making this style is the right pizza equipment.
Chicago-style deep dish
Is there even a crust under all that cheese and sauce? Yes, yes there is, and it’s flaky and buttery. This style is an experience. And chances are you’ll only be able to finish one slice – but it will be a delicious slice. You’ll want to make sure you have the right pizza serving supplies.
St. Louis style
If cracker-thin crust is your thing, St. Louis style is for you. It features a sweet sauce and Provel cheese (a regional mix of swiss, cheddar, and provolone). And the right pizza tools will help you get that rectangle cut this style is known for.
Get what you need to up your pizza game
At TundraFMP, we have all the pizza supplies you need to take your creation to the next level. Not only do we have pizza making supplies, we have the ovens and delivery accessories too, and if you’re looking for a new pizza recipe, here’s one of our current favorites: Portobello mushroom and red pepper pizza. Enjoy!
