Deep dish pizzas are not an easy feat.
One-to-two inches thick, this giant of the pizza world often requires a fork and knife to handle. From Chicago, the deep dish features a flaky and buttery crust (yum!) with hearty toppings and is more like a tomato pie than other pizza styles we’re familiar with.
There’s a couple things you need to know when you’re thinking about sitting down in front of a deep dish:
- You’re probably not going to be able to eat a whole one by yourself.
- Your stomach will thank you for ordering meat and vegetables in your pie (otherwise, there may be a little too much cheese).
- Order ahead, so you won’t have to wait too long.
A follow up to the infamous pineapple-on-pizza debate, there are apparently another two kinds of people: those who put ranch on pizza and those that don’t.
Ranch me up, baby: The tangy & mellow flavor of ranch makes everything taste better. It rightfully belongs on pizza.
Don’t you dare: Pizza is already perfect. Dipping pizza in ranch is like putting ketchup on steak.
So… who’s right? Besides looking at taste buds, it depends on where the pizza is from. Fast food pizza? Who cares if you add ranch to it. Dining at the fabulous Pizzeria Mozza in Los Angeles? Blasphemy, probably.
Fun fact: New York pizza makers are serious about the pizza craft (curious about what makes New York pizza different? Check out our blog post What’s that Pizza Style? Breaking Down the Signature New York Slice). This means that they don’t put ranch on their pizzas and most pizzerias don’t even carry ranch — unless it’s for the tossed salad.
Should you put ranch on pizza? You’re probably okay… unless you’re in New York.
New York didn’t create pizza. But they do have their own delicious version.
Side note: if you haven’t read our first post in our What’s that Pizza Style? series, then check it out here: What’s that Pizza Style? Breaking Down the Classic Neapolitan.
The first United States pizzeria was opened by Italian immigrant Gennaro Lombardi in New York’s Little Italy in 1905. Since it’s birth, New York pizza has become one of the most iconic foods in the city (besides bagels). So what makes New York pizza different from other pizza styles?
New York pies are defined by large, wide slices that can be folded. Most of the time, they’re light on sauce and heavy on cheese and will leave grease stains on clothes for those who aren’t familiar with how to eat it. The crust is crunchy yet still flexible, due to its baking in coal or deck ovens.
Pizza enthusiasts go farther along to say that the minerals in their water is what makes New York pizza stand out from the rest. Chefs nationwide even ship New York water to their own establishments in attempt to achieve the same texture and flavor of the crust.
Considering the profoundness of New York pizza, there is only one way to eat it: folded in half, drained of excess grease, and on the go. Leave your knife and fork at home.
We’re familiar with pairing beer & pizza. But what about coffee & pizza?
Coffee’s flavor notes can be brought out by food flavors, and vice versa; it’s nuances can even enhance the flavors in savory dishes. Here’s two different things to consider when pairing coffee with pizza:
1. The Roast Style of the Coffee
Coffee roast styles range from light to dark, and the roast affects all aspects of a coffee’s flavor. For example, lighter roasts are usually bright and crisp, making them work well with lighter and breakfast-like foods (breakfast pizza, anyone?). A darker roast tends to pair better with richer, indulgent foods like any tomato-based pizza.
2. The Region of the Coffee
Central/South/Latin American coffees usually have a great balance. They’re light to medium in body and have medium to high acidity. What does that mean? Bright and tangy notes. This kind of coffee will pair well with sweet and tangy pizzas, like a fig pizza.
African and Arabian coffees have fruity, spicy flavor and crisp acidity, making an exciting pairing. These coffees go well with savory dishes with rich flavor.
Asian and Pacific coffees are earthy and full-bodied, making the perfect pizza pairing a savory Neapolitan margherita with an extra pinch of salt or a hot soppressata ‘za.
What’s your favorite kind of coffee and pizza?
In our current foodie Renaissance, we’re being introduced to an astounding variety of pizzas. Stuffed crust, Chicago style, etc. How many different styles of pizza can there possibly be? To kickstart this Friday blog series, we’ve decided to start with the good ol’ Italian classic: the Neapolitan pizza.
Originally from Naples, Neapolitan pizzaiolo Raffaele Esposito created a “Pizza Margherita” in June of 1889 to honor the new Queen consort of Italy, Margherita of Savoy. On this pizza was tomatoes, mozzarella, and basil: the national colors of Italy.
Since then, the 4 simple ingredients of the traditional Neapolitan pizza have remained:
- Flour (usually “00” or all-purpose)
- Freshly picked basil
- Mozzarella di Bufala Campana (from the Italian water buffalo in Campania)
- A San Marzano tomato base (San Marzano is an Italian plum tomato that grows in the rich volcanic soil at the base of Mount Vesuvius. They’re sweet and low in acidity. Containing a low seed count and easy to remove skin, the tomatoes are crushed and used alone as the fresh sauce).
Because of the lightness of the dough and freshness of the flavors, there are usually fewer toppings used but pepperoni, hot soppressata, and fruity flavors make for an outstanding and customized Neapolitan.
Neapolitan pizza is known for its signature poofy charred crust: The dough ferments anywhere from a few hours to several days for a soft, low-gluten digestible crust full of airy pockets. The more leopard print spots — the better! The result is a warm, gooey (sometimes soupy) pie that melts in the mouth. Fun fact: in Italy, Neapolitan pizzas are eaten with forks and knives.
What’re your favorite pizza toppings?