Eating Those American Pies (Pizza That Is)-- Part 2: California and New York Pizza

CALIFORNIA

CRUST:  Hand-tossed thin or cauliflower crust (figures)

CHEESE:  Mozzarella but also Monterey Jack and Romano.

TOPPING:  Farmers market veggies or combos such as barbecue sauce and chicken.  (Eating a healthy pizza?)

COOKING METHOD:  Baked in an open-hearth oven.

HOW TO EAT:  No utensils needed.

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NEW YORK CITY

CRUST:  Hand-tossed thin, chewy, foldable.

CHEESE:  Low-moisture shredded mozzarella.

TOPPING:  Classic has cheese only.

COOKING METHOD:  Baked in a gas deck oven.

HOW TO EAT:  From a white paper plate, using "fold-and-hold" technique.

I generally favor Chicago-style, but like BBQ, I've never met a pizza I didn't like.  

There is also a Quad City Style-pizza (Iowa and Illinois along the Mississippi River).  Click the label below to read about it.

--RoadPizza

Illinois' 200th Anniversary: 20 Things Every Illinoisan Should Eat-- Part 3

11.  CHICKEN DINNER--  White Fence Farm, Romeoville.  A Route 66 Classic

12.  QUAD-CITIES-STYLE PIZZA--  Harvis Pizza,  Rock Island

13.  RAINBOW CONE--  Original Rainbow Cone,  Chicago

14.  CINNAMON ROLLS--  Great Pumpkin Patch, Arthur

15.  BABY BACK RIBS--  17th Street Barbecue, Murphysboro

Eatin' Good In the Neighborhood.--  RoadFood

Regional Pizza in the United States

Here is a list of regional pizza styles, other than Quad City style in the United States.

Chicago style

Detroit style

New York Style

St. Louis Style

Bar pizza

California style

Grandma pizza--  Long Island

Greek--  northeast

New Haven--  Connecticut

Sicilian--  NE, metro Detroit, Portland, Oregon

Tomato Pies--  New England and Philadelphia

Old Forge-- Old Forge, Lackawanna County, Pa.

Of course, I much, much prefer the Chicago style pizza, but I have to admit to being a bit prejudiced for some reason.

--RoadDog

Still Talking About Pizza: Quad City-Style Pizza

While researching Happy Joe's, I came across this style of pizza.

From Wikipedia.

We've often been to the Quad-Cities, comprising Rock Island and Moline in Illinois and Bettendorf and Davenport in Iowa.  These cities straddle the Mississippi River as it runs east-west through that area.

And, they have their own unique style of pizza.  Its crust consists of a generous amount of malt syrup which gives it a nutty taste, a spicy sauce and fennel-based crumbled sausage.

The pizza dough rests in a refrigerator for 24-28 hours and then it is placed at room temperature for another 2-3 hours.  Once the pizza is cooked, it is cut into 1 1/2 inch strips using kitchen shears.

Wikipedia credits Frank's Pizzeria for creating this pizza in 1955.  They have a Frank's Pizzeria listed in Silvis, Iowa.  In the Quad-Cities area, there are some 25 places serving it, including Sports Fans in Bettendorf where we have played NTN.

There are two places in Chicago serving Quad City-Style pizza, both called Roots.

Guess We'll Have to Try It the Next Time We're There.  --RoadDog