The first pizza was made in the 1800s, in Naples, Italy. This delicacy has evolved over time into its fantastic state today as chefs around the world has created their own take on it and developed it to their taste.
The crust of a pizza has always been subjected to innovations as it is capable of changing the characteristics of pizza totally. Pizza crust is an important determinant in the texture, taste, thickness and topping selection on the pie. Pizza crust also affects the baking, appearance and presentation of your pizza
A number of pizza crusts have been reviewed for your consumption, whether you are opening a new pizzeria or you are planning on expanding your menu
A thin crusty pizza is crunchy, always having their toppings nice and shiny. The Neapolitan, New York style and St. Louis pizza are types of the thin crust pizza
Neapolitan pizza is the classic pizza originated from Italy. Light and slightly crispy. For pizza to be called Neapolitan, its dough should be hand kneaded, baked in a wood fired domed oven. The dough should 35cm in diameter at most and 1/3 cm maximally thick at the center.
The Neapolitan crust is the perfect crust. The original Italian Classic styles include the Magherita and Marinara.
New York style pizza
The New York style pizza is the trademark style of pizza in the northeast US as far back as the 1900, but variations now exist across the country. The New York style pizza is soft and pliable, yet crispy outside.
The texture and flavor of this pizza crust is gotten from its bread flour high in gluten and the minerals contained in the distributed water in the New York. Some pizza makers located outside the New York still go to the extent of transporting the water to be able to get their desired taste.
St Louis pizza
It is a thin, round and cracker- like pizza crust, always given a square or rectangular cut called party or tavern cut. The St Louis pizza crust is mostly used in parties or bars where it can be shared between friends and families
Traditional pan pizza
The thick crusted traditional pan pizza has a pan-fried texture and taste, buttery and with a soft center that can be chewed. Its crust is a perfect fit to add flavors which makes it widely loved by people
Deep dish pizza.
It is also called Chicago style deep dish. This crust is baked in a deep oiled pan to make it buttery, crunchy and have a fried effect outside. Food colorant or corn meal is mostly added to the crust to give it a distinct yellow color, taste and texture
The Sicilian pizza is over one inch thick and rectangular in shape. They are very popular across the east coast and upper Midwest.
The flatbread pizza is flat, light and airy. It is suitable to be eaten alone and good as an appetizer. This type of pizza crust is not as stuffed as others; this makes health conscious people feel more confident eating pizza
Authentic wood fired crust
Authentic wood fired crust is also cooked in a wood fired oven, just like the Neapolitan crust. They possess a smoky deep taste gotten from the wood used in heating the oven and the light char resulting from the high temperature of baking.
Focaccia is not always covered with sauce when served.it is always stuffed with herbs and oiled before it is being baked, it is then covered with cheese, herbs and spice after baking which causes its texture and flavor to shine.
This crust is suitable for use as a traditional pizza crust, and it can serve as an appetizer and a meal accompaniment also.
Pizzerias have evolved their method of pizza making over the years. This has led to Customization of pizza crust which is a very big innovation in the pizza industry. Flavor like garlic parmesan, garlic butter, honey sriracha, toasted asiago etc. has been used in customizing pizza crust which will distinguish its flavors from the classical ones.