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Popular Pizza Varieties
Neapolitan Pizza:
Origin: Naples, Italy, 18th century.
Types:
Pizza Marinara: Tomatoes, garlic, oregano, extra virgin olive oil.
Pizza Margherita: Tomatoes, mozzarella, basil, extra virgin olive oil.
Pizza Margherita Extra: Tomatoes, mozzarella from Campania, basil, extra virgin olive oil.
Toppings: Olive oil, fresh mozzarella, tomatoes, basil leaves, oregano.
Baking: Wood-burning oven at 800-1,000°F for 70-90 seconds.
Chicago Pizza (Deep-Dish)
Origin: Early 1900s, Chicago.
Toppings: Mozzarella, ground beef, sausage, pepperoni, onions, mushrooms, green peppers, Parmesan.
Baking: Oil pan, bake for 30-35 minutes.
New York Style Pizza
Origin: Adapted from Neapolitan pizza.
Toppings: Tomato sauce, mozzarella, pepperoni, sausage, mushrooms, anchovies, spices (oregano, red pepper flakes, Parmesan, garlic powder).
Baking: Traditionally in wood or coal-burning ovens; gas deck ovens also used.
Choose the style that fits your business and customer preferences.
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