Pizza: the ultimate comfort food, a global obsession, and probably the only thing everyone can agree on. But not all pizzas are created equal. From the thin, crispy crusts of Naples to the deep-dish skyscrapers of Chicago, every region has its own spin on this iconic dish. Let’s break down the different styles, how to pair them, and why pineapple might (or might not) belong on your pie.
What Is Pizza, Really?
At its core, pizza is simple: dough, sauce, and cheese. But within that simplicity lies infinite variety. The type of flour, sauce, toppings, and even the oven can completely transform a pizza. Think of it as a blank canvas, but instead of paint, you’ve got mozzarella and pepperoni.
The Styles: From Naples to New York (and Beyond)
1. Neapolitan Pizza (The OG)
- Where It’s From: Naples, Italy.
- What It’s Like: Thin crust, slightly charred, with a chewy texture. The toppings are minimal—just fresh tomato sauce, mozzarella, and basil. Simple, fresh, and perfect.
- Best For: Purists who believe less is more.
- Pair With: A glass of Chianti or a light beer.
2. New York-Style Pizza (The Big Slice)
- Where It’s From: New York City, obviously.
- What It’s Like: Thin crust, but sturdy enough to hold its toppings without flopping. Sold by the slice, it’s foldable, greasy, and utterly delicious.
- Best For: Eating on the go or arguing with a friend about which borough has the best pizza.
- Pair With: A cold lager or a Coca-Cola (because NYC is all about practicality).
3. Chicago Deep Dish (A Pizza or a Casserole?)
- Where It’s From: Chicago, Illinois.
- What It’s Like: Thick, buttery crust with the cheese on the bottom, toppings in the middle, and chunky tomato sauce on top. It’s less a pizza and more a meal that requires a knife and fork.
- Best For: People who think carbs should be their own food group.
- Pair With: A bold red wine like Malbec or a robust IPA.
4. Detroit-Style Pizza (Square and Proud)
- Where It’s From: Detroit, Michigan.
- What It’s Like: Square-shaped with a thick, crispy crust and caramelized cheese edges. The sauce is ladled on top of the cheese.
- Best For: Cheese lovers who want every bite to have a crispy, cheesy corner.
- Pair With: A craft pilsner or a light red like Pinot Noir.
5. Roman Pizza (Crispy and Elegant)
- Where It’s From: Rome, Italy.
- What It’s Like: Super thin and crispy crust, often served in rectangular slices. Toppings can be traditional or creative, like potatoes or zucchini flowers.
- Best For: People who like their pizza crunchy and sophisticated.
- Pair With: A crisp white wine like Sauvignon Blanc.
6. California-Style Pizza (The Trendsetter)
- Where It’s From: California (thank you, Wolfgang Puck).
- What It’s Like: Thin crust topped with unconventional ingredients like arugula, goat cheese, or even smoked salmon.
- Best For: Adventurous eaters who think pizza is a blank slate for creativity.
- Pair With: Chardonnay or an IPA.
What About Toppings? The Great Debate
Pizza toppings are as divisive as politics. Here’s what you need to know:
- Pepperoni: The most popular topping in the U.S. because it’s salty, spicy, and pairs perfectly with melty cheese.
- Mushrooms, Onions, and Peppers: The classic veggie trio. Great if you’re pretending to be healthy.
- Pineapple: Beloved by some (sweet and salty!) and hated by others (it’s fruit!). There’s no middle ground here.
- Anchovies: A polarizing choice. Salty and fishy, they’re an acquired taste—but die-hard fans swear by them.
Making the Perfect Pizza at Home
Craving pizza but don’t want to order delivery? Here’s how to create your own masterpiece:
- The Dough:
- Use high-quality flour (Italian 00 flour if you’re feeling fancy).
- Let it rise for at least 24 hours for a light, airy crust.
- The Sauce:
- Keep it simple: canned San Marzano tomatoes, olive oil, salt, and garlic. Blend it up, and you’re good to go.
- The Cheese:
- Fresh mozzarella is a must. Add Parmesan for extra flavor.
- The Oven:
- Crank it as hot as it’ll go (500°F or higher). If you have a pizza stone, even better—it mimics the heat of a wood-fired oven.
Pairing Pizza with Drinks
Pizza and beer are a classic combo, but wine deserves some love too.
- Pepperoni or Sausage Pizza: Pair with an IPA (to cut through the grease) or a bold red like Zinfandel.
- Margherita Pizza: A light lager or a crisp white like Pinot Grigio works beautifully.
- Veggie Pizza: Go for a Sauvignon Blanc or a wheat beer.
- BBQ Chicken Pizza: A smoky Syrah or a malty brown ale.
Pizza Around the World
Did you know pizza isn’t just an Italian or American thing?
- Japan: You’ll find mayo, corn, and even eel as toppings.
- Brazil: They love chocolate pizza (yes, dessert pizza is a thing).
- India: Tandoori chicken and paneer make for spicy, flavorful pies.
Why Is Pizza So Universally Loved?
It’s simple: pizza is versatile, comforting, and hits all the right flavor notes (salty, savory, sometimes sweet). Plus, it’s a food that works for every occasion, from casual movie nights to fancy dinner parties.
Final Thoughts
Whether you’re team New York slice, a Chicago deep-dish diehard, or a Neapolitan purist, pizza has a way of bringing people together. It’s the perfect blend of simplicity and creativity, tradition and innovation. So grab a slice, pour a drink, and enjoy the universal language of pizza—no matter how you top it.
Mangia!
