There are so many types of pizza that few people have tried them all. If you are a fan of this delicacy, you might be interested in reading a little about the different types available across the country. The following list is certainly not comprehensive, as there is not enough space to list every variety here, but it does give you a good idea about how diverse these recipes can be.

One of the most popular styles in the world is the Neapolitan. These small treats have thin crusts and they are made in a wood-burning oven. Pizza margarita is topped with tomatoes, basil, and mozzarella. Another popular Neapolitan kind of pizza is the marinara, which is topped with seafood and perhaps some vintage cheese.

A Chicago thin base is popular in Chicago, although the deep-dish pizzas are also popular there. The thin base variation is thinner than a New York style and it is flakier.

The sauce is highly seasoned and this dish is served in squares rather than wedges. St Louis style has an unleavened cracker-type crust and it is topped with white cheddar, Swiss cheese, and provolone whereas a Chicago thin crust would be topped with mozzarella.

California style uses striking ingredients and unique topping combinations. Examples of Californian ingredients would include egg, seafood, avocado and goat cheese. Fresh vegetables are also well loved on these pizzas and, given California’s access to top quality fresh produce, that is hardly surprising.

A New York type entails a round, thin bottom that is chewy and crisp at the same time. New Yorker usually fold these large pizza wedges to make them easier to eat. Toppings vary but limiting it to one or two toppings means, the base stays crisp.

New England Greek style has a thin and oily bottom. It is topped with oregano-infused tomato sauce and a thin layer of cheddar and mozzarella. This dish is cooked long enough for the cheese to become rubbery and oily.

What about a Midwest variety? There are lots of variations but most Midwest styles are round and thin. Toppings and sauces vary from city to city. Sicilian verities have a thick crust and they are rectangular. The cheese might be under the sauce or on top and a lot of garlic is used. Grandma style is a thin crust Sicilian with a lightly seasoned, fresh tasting sauce.

The New Haven version is crispy and cooked in a coal oven. It is thicker than New York and comes in a rectangular shape. A deep-dish variation is cooked in a deep pan and can be compared to a doughy foccacia. The buttery, thick crust is topped with plenty of tomato sauce and cheese, as well as lots of toppings. Detroit pizza is similar to the Sicilian ones. It is deep dish and square and the sauce goes on last.

If you are intrigued by the different types of pizza you might like to make your own. You can make the whole pizza from the pizza dough recipe and sauce up to the delicious toppings. Homemade pizza is a mouthwatering treat for the whole family.

GreatPizzaRecipes.com You Make the Pizza, We Help You Make It Great!

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Living in New York is a great thing, especially since I have easy access to what so many people say is the greatest pizza in the entire world. Just about every commercial neighborhood has a pizzeria every two or three blocks.

So, of course, I have enjoyed trying all the different slices and styles that there are. And, from doing that, I know about lots of the distinctive kinds of pizza and, thus, I will now let you in on that information.

It doesn’t matter if you would like to find a place near you that has these available or if you just want to make them for your family; you will be very appreciative of these kinds of pizza when being creative with the preparation of food is something that interests you.

A really good kind of pizza to try is mac and cheese. I highly suggest that you try it if you haven’t yet. It might not sound like the norm, but, trust me, it is so tasty. It is even better when the slice comes with the macaroni on the top breaded.

Then there is the pizza that is called the spinach artichoke, which is extremely popular at every one of the top pizza joints in the city. It resembles the normal spinach style that you might have tried, but also features artichokes and creamy cheese blends all through it. Numerous people say that it is the best.

Finally, you have got to try a buffalo chicken pizza if you are like me and really like buffalo chicken. It is a hot crust with the chicken on top and I know you are going to find it to be super good.

If you want to have more flavor on it, then just add some bleu cheese or have a separate dip. The crust is going to taste good with it also.

It is my hope that you will be inspired by these different and creative pizza ideas. I, of course, love each and every one of them and it would be great if you did too.

Learn more about Cynthia’s other passion, signature stamps, at http://signaturestamps.org.

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Without a doubt, Ed Levine knows his pizza. He is an author, food critic and full time pizza fanatic. Levine just can’t get enough pizza.

Levine takes his pizza seriously. He consumed over a thousand slices in twelve months, in twenty states and several countries. The result of this journey, Pizza A Slice of Heaven, is a volume dedicated to America’s favorite food.

He reviews all manner of pizza and pizzerias. He tries the fantastic as well as the mediocre. He begins his quest at the source of all pizza, Naples, Italy. He samples pizza from the East to the West Coast and many places in between. His focus is on pizza so memorable that his heart pounds just thinking about it. Levine has developed his own rubric for rating pizza. He notes the criterion is the fuel source, the oven, the crust, the mozzarella, the sauce and the balance.

This book is more than just a review of great pizza. Within these pages are adventurous tales filled with pizza obsession, passion, heartbreak, and enlightenment. You will even find a cure for the dreaded Pizza Burn. Pizza Burn occurs when searing hot cheese meets the unprotected roof of your mouth. He also includes a pizza recipe for the home cook. Ed Levine has done his homework.

Levine is wise enough to enlist the assistance of such luminaries as Chefs Mario Batali and Peter Reinhart (American Pie: My Search for the Perfect Pizza), Nora Ehron, Jeffery Stiengarten and many others. These authors add much varied flavor to the different tastes in the book. In some ways this book is a collaborative effort full of Pizza anecdotes and reviews, however, Levine pulls it altogether in the end.

Levine is very straight forward about his pizza picks. He is a New Yorker, and his choices have a New York spin. He feels (as many New Yorkers feel), New York is the center of the pizza universe. He is not a pizza elitist, however.

He nods his head to the famed New Haven, Connecticut Pizza; Pepe’s, and Sally’s Apizza. He does acknowledge Wooster Street in New Haven, as being a stronghold of some of the best pizza in America. He searches New York, Boston, Chicago, The Mid West, The South, The Southwest, and The West Coast. He even touches on South American Pizza. He takes a stab at Bar Pizza, Frozen Pizza, Chain Pizza and Internet Pizza (pizzatherapy.com, a web site based in Hawaii, is referenced).

Levine rates Hawaii pizza, by enlisting the assistance of Joan Namkoony and John Heckathorn from Honolulu Magazine. As part of their research, they ordered fourteen pizzas from Kahala to Mapunupuna and brought them back to their office for a pizza party. After a blind-test-side-by-side comparison, one pizza came out on top: Antonio’s New York Pizzeria. Owners (and cousins) Anthony Romano and Joe Tramantano are transplanted from Connecticut carrying on the thin crust pizza tradition here in Hawaii.

I recommend Pizza: A Slice of Heaven! without hesitation or reservation. This is a wonderful book for anyone who ever enjoyed a pizza. Levine does not sugar coat any of his reviews or recommendations. The book is totally opinionated and therein lies it’s charm.

Levine is already braced for controversy and asks readers to contact him with additional suggestions for future editions of Pizza: A Slice of Heaven! For now, we will savor Pizza: A Slice of Heaven!, for we have found, “Pizza on Earth…” If you want to find out more about pizza, visit: http://pizzatherapy.com

Discover Pizza Tales, Pizza Tricks and all things pizza here: http://www.pizzatherapy.com/sq.htm Claim your free copy of Albert Grande’s e-book about “Big Ideas” at this link: http://grandepublishing.com/sq.htm

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