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Of course, you have heard about street slices and stuffed crust, but how about Sicilian or bands? Or St. Louis surmounted by prove? And no, we are not talking about provolone! There are many styles ofPizza To enjoy, but what makes each of these types of pizza different from each other?

The pizza is definitely beloved food in America. On aReport of the United States Department of the Department of Agriculture (USDA)About one in eight Americans will eat a slice of pizza at a given day. So why not mix things withpies Inspired by styles through this great globe of ours? We talked to a man who wrote the literal book on the pizza, Steve Dolinsky, Reporter from the food to ABC 7 to Chicago and the author ofPizza City USA: 101 reasons why Chicago is the largest pizza city in America, to decompose the varieties of regional pizza which present the diversity of this well-loved creation.

No matter the pizza style, it is important to note what the good pie must have. Dolinsky calls this "optimal bite ratio".

"It's so important, especially with a pizza. You want a beautiful mix of crust, sauce and cheese in every bite," he says.

But while each pizza must have this optimal bite ratio, it does not mean that every pizza style must be similar.

Here's how all beloved pizza styles differ from each other, the deep part and Jumbo slices, at squares of detris and beyond.

Chicago is renowned and sometimes teased - for his style of plush plush pizza, which comes with a lower and upper crust (the latter that is crowned with sauce) and is sometimes compared to apan Wherepedestrian.

"Many people are wrongly think there is only one style: stuffed. But Chicago has three styles," says Dolinsky. "Deep flat started in 1943. Larked started in 1974. And the tavern style, which is what most people in Chicago really eat, started around the era of prohibition. It's a thin crust and a Square cut. Deep and stuffed are not interchangeable. Coating has a crust. On the top, while the deep dish may be similar to the pan. "

The objective offlat And stuffed is to transform a slice or two dinner, unlike thinner styles that you can stick throughout the evening. Taverns slices were created with the opposite purpose. The superfine and square pieces are designed to be a breeze to hold in one hand while you hold a beer in the other and that you are there to feed you an evening to sip and celebrate. It is a stable pub in several Midwest premises beyond Chicago.

The automotive industry continues to have a ripple effect on life in Detroit and surprisingly, it also has an effect on the famous Detroit pizza pie. Detroit style pizza, which dates back in the mid-1940s, was originally cooked in rectangle-shaped steel automotive stoves.

The traditional Detroit pies are equipped with a fluffy, quite thickcrust and are garnished withpepperoni, a layer of brick cheese on board, then finished sauce. After cooking, the crust marks a crispy, buttered and caramelized outdoor due to molten cheese and qualities similar to the cast iron. Even ifEMMY SQUARE Is located in Brooklyn, New York, it's their Strait style pizza (photo above) that the restaurant is renowned for.

Far from the upper Midwest? Dolinsky points out that you can taste something similar in the north of New York State. Buffalo, New York, sells a similar pizza style compared to Detroit.

Also known as "sfincione", the Sicilian style pizza is an ancestor of the tranches of Detroit. He also has a fluffy but crunchy crust (imagine something similar to Focaccia bread) and is sliced ​​in squares or rectangles. Often thecheese-If included at all-east positioned between the crust and thesauce To prevent the Sogginess Atop the crust. The pizza presented here isThe best pizzeria of Sicily In Brooklyn, New York, and it's an excellent example of this Sfincione goodness.

Although it was declining in the Italian immigrant population in America since the late 1800s, Sicilian pies really started making their brand in the United States after the resumption of troops to serve in the Second World War.

Fermentation is more than a trend in Naples. In fact, it is essential to reach the soft and aerial pocket crust of the Neapolitan pizza. This style of pizza, which appeared for the first time in Italian cafes there are hundreds of years ago, started like a wooden fired bread. He grew up in the full pizza that we know today when the tomatoes headed for the country.

The crust is thin and sparkling, and often so delicate in the center, it requires a fork and a knife to savor. The fillings are fresh and herbaceous and distributed sparingly. A thin smear of oregano sauce, a few slices of fresh mozzarella or a shredded cheese spine, evenly placed investment basil leaves and a whirlwind of olive oil are all you need for perfection of Napolitan pizza.

Napolitans take their pies seriously. Be a real Napolitan pizza, a living room must follow theRULES OF ASSOCIACIZIONE PIZZA NAPOLETANA (AVPN), including the tense dough that has been experienced for eight hours or more. Slices of Buffalo Mozzarella or Fior di Latte bands, hand-crushed tomatoes or tomato slices, fresh basil and extra virgin olive oils are essential as fittings on this precious pie.

"1905 has been widely regarded as the first time the pizza has been offered in the United States, toLombardi in New York"Dolinsky says." But digging in history a little more, it looks like it was the end of the 1880s and 1890, when coal baked pizza was sold for the first time by Italian immigrants in New York. Who grew up in an entire pizza belt along the east coast. "

A twist on Napolitan pie, New York slices can now be bought just about every corner. They are distinct because of their large triangular size that is often easy to bend and eating on the move. The big round crust is twinned by hand, the well seasoned sauce is slightly spoon and mozzarella cheese is generously grouped. From there, New York pizzas are generally cooked to coal furnaces.

Apizza, or "Ah-Beets", is the charming name of the new Connecticut style pizza. It has a non-perfect carbonized carbonized fermented crust that reaches its similar to grilled texture via an oil or coal oven that reaches 600 degrees Fahrenheit or more.

"New Haven is known for his clam pie," says Dolinsky, served as white sauce. The other less rented New Haven pies are lined with a light assortment of tomatoes, meat and cheese. These two pizzas ofBARIn the New Haven, Connecticut, above show the Apiizza in all its glory.

RELATED: Easy, healthy,Recipe ideas of 350 calories You can do at home.

St. Louis has slim competition on thin crust. This regional pizza style uses a leaveless crust and without cracking and unprecedented at any other thin crust. This crunch, as well as the "cut part" of the rectangular slices of about three or four inches, distinguish the Saint-Louis slices from others. As does the sufficient quantity ofOregano in the sauce. Oh, and we can not forget the cheese: to be faithful to St. Louis, it must be advantageous-A processed cheese This combines Cheddar, Switzerland and provolonne into a packet of graters. This pizza ofBono pizzeria In Saint-Louis, Missouri, looks at the game!

Californian pizza cuisine in Westwood / Yelp

One of the most recent pizza styles to swim on the stage, the California pies are noted for their fresh and innovative costs.fittings. WhenPizza California CuisineIntroduces a pie that understood barbecue sauce, grilled chicken, smoked gouda, red onion and fresh coriander, some shake my head. Others have put themselves online. And since, the toppings on top have become a trademark of these gastronomic glass pizzas. They are often similar to Neapolitans in the style and size of the crust, but break all the rules regarding what is superimposed on top. Try the iconic BBQ chicken pizza atPizza California Cuisine (The one above comes from the location of Westwood in Los Angeles).

Speaking of crazy tastes, it's theMost popular pizza mats in each state!

Spanish the Mississippi River between Iowa and Illinois, the quadrières gave birth to a pizza style shifted to cut. A spoon of Brewer malt gives a hazelnut flavor and a darker shade to the average thick crust and the cheese is extended thick. The sausage is often the star trim, although the Canadian bacon, Pepperoni, tacos trim and vegetables can also appear on the living room menus.

While the east coast sausage is cut off with a bond and softer (a breakfast sausage), Dolinsky explains, the quadrières and other Midwest pies tend to offer loose pork sausages seasoned Fennel pinched and distributed thick above the sauce. Photo above isQC Pizza In Mahomedi, Minnesota, who sells these famous pizza bands and taco style pizza even more famous.

Bands are the style in the Rhode Island since the early 1900s, and quite surprisingly, they are served without cheese! Also known as pizza bakery, this regional pizza style is essentially spicy focaccia bread, thick tomato sauce cooked in a large stove sheet or plateau. Once again, no cheese, and often served very hot. Indeed, many cooks of the house and the bakers made Rhode Island tapes to leave aside for days for nibbling. Today, Tradition continues in Italian bakeries around the state and beyond.

Some even sell a more traditional pizza, but the pizza of the bakery is the constant. While everywhere she does a little differently, the first thing that distinguishes it from all other types of pizza we tried is how it is almost always served as you find at room temperature. You can find these classic bands in places likeBoss's bread, Located outside Providence, Rhode Island, pictured above.

Implementation for its country of origin, Colorado Mountain is a pizza style that will establish a solid fuel base to combat one of these high peaks. First launched in 1973, the rolled crust in the thick hand is the star of these pieces that are so massive. They are sold by the book generally by ranging from one to five. Most Colorado Mountain pizza providers serve their pizzas with one side of honey soak the crust so you can cure yourcravings For all sweet and savory products at a time. SNAG one of these toHigh mountain piesLocated in Leadville, Colorado, photo above.

Call for all indecisive commitments! Pizzas Ohio Valley You earn a little more time to choose your packs. Instead of superimposing them on before cooking, the fillings are put in place after the rest of the pizza is cooked. From there, the heat of the cake in the box is said to warm up the trimmings to the hot and damp perfection when you take your first bite. Word on the street is that some stores in the Ohio Valley cook the crust alone and add tomatoes, cheese and trim after the oven time.

Ohio Valley pies are square, just like the pieces he is cut into, and the crust is just between thin and deep dish. They are not in the tomato sauce here-steps are used instead and cheese is available in small doses rather than large batteries. Ohio Valley extends to many other states outside Ohio, which is why you can find a pizza valley of Ohio in places likePizza dicarlo In York, Pennsylvania, here.

Around 1960, the rectangular pizza al Taglio Roman entered the portion of the pie. Unlike his Neapolitan neighbors, this variety of Italian pizza is cooked in the mussels, which causes a softer crust. Is it your appetite as big as Pantheon? Consider this: The Roman pizza style is usually three feet long and is cut off with scissors so you can choose the size of your slice. The price is based on the weight or your slice section. Get your own toForbici Modern Italian in Tampa, Florida (photo above).

Go Greek here in the United States in with a Greek style pizza of New England. Yes, you have read, the New England pizza takes Ode to the immigrants of the Mediterranean country. Its thick crust, gentle spreads with the scented oreganotomato sauce and a mix of cheeses, which often includes cheddar and mozzarella. Finally, everything is sprayed in a lot ofolive oil, Of course. You can try the Ginormous New England pizza seen here atPizza pizzazz in Pepperell, Massachusetts.

C.C. is known for large battles and large slices. One of the latest regional pizza styles on this list, Jumbo Slices C.C. arrived on the pizza newsletter in the late 1990s. Typical Jumbo Pies are 30 inches or more. Once sliced, each piece is on a long foot, which requires two plates to be served. Just like political preferences, the garnishes vary, so you can vote for your favorite. Try the one presented here yourselfSlice Jumbo Pizza in Washington C.C.