Renato Viola, curator and consulting chef, 1441 Pizzeria.Neapolitan pizzaThis is the real OG of the pizza scene dating back to Naples in the 18th century. Made with ultra-fine 00 flour, Neapolitan pizzas are distinguished by their thin, crispy centers and puffy, spotted edges, which are produced by a quick firing at very high temperatures. It is usually served uncut and eaten with fork and knife. In fact, Neapolitans take their pies so seriously that there’s an association dedicated to certifying pizzas that are true to the city’s style. You can't legally call it a Neapolitan pizza unless it meets the requirements: it has to be made with San Marzano tomatoes or Roma tomatoes and has to use Mozzarella di Bufala Campana – a specific type of cheese made with the milk of a water buffalo raised in the marshlands of Campania and Lazio. If that sounds a bit exacting, it's because it is. 
Neapolitan pizzas have thin, crispy centers and puffy, spotted edges.New York style pizzaThese are typically American pizzas - large, foldable slices with a crispy outer crust. The best way to devour a slice is by hand, off a paper plate. This style evolved to suit the needs of the on-the-go New Yorker, so it's the city's perfect food. 
The best way to eat a large New York slice is by hand - fold it and eat it on the go.Roman style PizzaThis rectangular style of pizza commonly found on the streets of Rome has a slightly thicker crust. Known as pizza al taglio (“pizza by the cut”) or pizza romana in Italy, this pizza is often cut with scissors and sold by weight in bakeries and street food carts. It’s usually topped only with tomato sauce, mozzarella cheese and a good glug of extra-virgin olive oil.
Pizza Romano with tomato sauce, mozzarella cheese and extra-virgin olive oil.Chicago-Style PizzaThis is a deep dish pizza with lava-like oceans of sauce, gushing pools of cheese and fortress of a crust that just manages to hold it all together. “The primary differentiator is the quantum of dough used. A traditional Italian pizza is light and airy while a deep dish is doughy quite like a pie,” explains Viola.You need an empty stomach and a ‘can-do attitude,’ to tackle this one. Interestingly, this pizza was invented in the early 1900s when Italian immigrants in the US were searching for a pizza that was similar to the Neapolitan pizza. The ingredients are placed in reverse - the dough is first covered with mozzarella followed by the toppings and then a layer of tomato sauce on top.
The Chicago-style deep dish pizza will have the tomato sauce on top.Sicilian PizzaNo, a Sicilian pizza is not the same as a Neapolitan Pizza, though they both originated in Italy. There are significant differences between the two types of Italian pizza. Sicilian pizza is thick and bready, practically a focaccia with extra toppings and a robust tomato sauce. But most importantly, unlike the traditional pizzas, a Sicilian pizza is rectangular and is also called “sfincione” (which translates roughly to mean "thick sponge"). Very fluffy and very comforting.
Sicilian pizza is thick and bready, with a robust tomato sauce.California PizzaCalifornia pizza is one of the few pizzas that’s less distinguished by its crust than it is by the toppings you put on it. Cheese and sauce are limited to a supporting role so that more eclectic ingredients can take center stage (especially vegetables; it’s California, after all).Whichever style you choose, the glorious trinity of cheese, sauce and carbs deserves to be celebrated in all its forms.
The California Pizza typically has a lot of veggies. Discover the latest Business News, Sensex, and Nifty updates. Obtain Personal Finance insights, tax queries, and expert opinions on Moneycontrol or download the Moneycontrol App to stay updated!
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