Neapolitan - Over the past decade, Neapolitan-style pizza (authentic Italian and Americanized versions of it) has spread quickly across the country. Baked in coal or deck ovens, the New York version boasts a crunchy, yet pliable crust. Ordered by the slice or whole, these hand-tossed beauties are most often light on the sauce and heavy on the cheese. New York Style - The quintessential New York pie features big, wide slices that encourage folding and often result in grease-stained clothing for the uninitiated. Whether it’s the style they lean toward (thick versus thin) or the toppings they pile on (light versus heavy traditional versus gourmet), you can often determine what part of the country people hail from-and sometimes even their age. Out of that simple formula, however, grew a spectrum of pizza styles, with each region of the country leaving its own unique imprint through differing methods, ingredients, and resources available. There are approximately 75,000 pizzerias in the United States, with nearly $40 billion spent on the humble combination of flour, water, salt and yeast. However it took off, the stats indicate that pizza is here for the long haul.
Some even insist it was the promotion of Italian food by popular celebrities such as Frank Sinatra, Sophia Loren, and Dean Martin. Many believe it was soldiers returning from World War II with a craving for Italian food that spurred the initial craze, while others point to improvements in oven technology and user-friendly grocery-store pizza kits.
Along with thousands of Italian immigrants, pizza arrived in America in the late 1800s, but our favorite food went virtually unnoticed until the 1950s.
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