Let’s talk pizza, specifically, the often-overlooked foundation of this culinary delight: the crust. We tend to focus on the toppings, the cheese, the sauce, but the crust? It’s the unsung hero, the base upon which all that cheesy, saucy goodness is built. And just like regional accents vary, so too does pizza crust.
Take, for instance, the famed Neapolitan pizza. This isn’t just pizza; it’s a tradition. Characterized by its thin, slightly charred crust and a puffy, airy edge (the cornicione), Neapolitan pizza is a testament to simple ingredients – fine ‘00’ flour, water, salt, yeast – and high-temperature, wood-fired ovens. Its origins date back centuries; the book Il Cuoco Galante (1773) details various pizza recipes with differences in preparation [1]. This isn’t the kind of crust that stands up to excessive toppings, it’s about that beautiful char and the subtle flavors of the dough itself.
Then we have the New York-style pizza, a large, foldable slice with a thinner crust that’s crisp yet pliable. It’s designed for easy eating, often on the go. This crust isn’t about restraint; it’s a vessel for generous amounts of cheese and toppings, reflecting the city’s bustling pace. Some say it’s the New York water that makes it what it is, a myth perhaps, but it adds to the lore. Interestingly, New York style pizza has been influenced by the Neapolitan style but adapted to different ovens and ingredients available in the United States.
Moving to Chicago, the deep-dish reigns supreme. This is less a ‘crust’ and more of a buttery, almost cake-like base that acts as a vessel for a mountain of cheese, sauce, and toppings. It’s more of a pie than a pizza, really, but it is quite a treat. One theory on its origins is that it was developed by a team at Pizzeria Uno in the early 1940s to use a thicker crust that held the ingredients better and was closer to an actual dinner. It’s an entirely different experience than Neapolitan or New York styles.
And it doesn’t stop there. You have Roman pizza al taglio with its airy, light and crispy rectangular slices, and Detroit-style pizza with its thick, airy dough and crispy cheese edges from baking in well-seasoned steel pans. Each regional variation shows us how cultural practices, available ingredients and culinary preferences all have an impact on how we define a food as simple and universal as pizza.
So, the next time you’re enjoying a slice, take a moment to appreciate the crust. It’s more than just a base; it’s a reflection of history, culture, and a whole lot of delicious experimentation.
[1] Corrado, Vincenzo. Il cuoco galante. 1773.
