Pizza pie, a term often synonymous with pizza in certain regions, notably in the United States, epitomizes the essence of Italian-American cuisine. This delightful dish, with its rich history and widespread popularity, is much more than just a staple food item; it’s a cultural icon that has transcended geographical boundaries. Originating from the humble streets of Naples, Italy, pizza pie has evolved over centuries, adapting to various tastes and styles across the globe. Its basic composition—a yeasted flatbread topped with tomato sauce, cheese, and an array of other ingredients—is simple, yet it holds an extraordinary ability to unite people over shared culinary delight. Whether it’s a thin crust Margherita or a deep-dish extravaganza, each variation of pizza pie tells a story of cultural fusion and gastronomic innovation.
The Origin of Pizza Pie
The history of pizza pie can be traced back to ancient civilizations. The Greeks, Egyptians, and Romans all had their versions of flatbreads, which are often considered the precursors to modern pizza. These early flatbreads were made from simple ingredients like flour, water, and salt, and were often topped with herbs, spices, and other available ingredients.
Naples: The Birthplace of Modern Pizza
The pivotal chapter in the history of pizza unfolds in Naples, Italy, during the 18th and early 19th centuries. Naples, a bustling port city with a vibrant working-class population, witnessed the birth of the pizza as we know it today. The Neapolitan pizza was a cheap, convenient, and filling meal for the laborers and was sold in open-air stands and street vendors.
The classic Neapolitan pizza was characterized by its thin crust and simple toppings: typically tomato, mozzarella cheese, basil, and olive oil. This combination not only tasted delightful but also represented the colors of the Italian flag, adding a sense of national pride to the dish.
Margherita: The Pizza That Gained Royal Approval
One of the most famous tales in the history of pizza involves the creation of the Margherita pizza. In 1889, to honor the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizzaiolo Raffaele Esposito created the “Pizza Margherita,” which featured the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil leaves). This event is often cited as a significant milestone in pizza history, marking its acceptance and celebration by the higher echelons of society.
Pizza Pie Crosses the Atlantic
The story of pizza pie took a dramatic turn with the wave of Italian immigration to the United States in the late 19th and early 20th centuries. Immigrants brought their culinary traditions with them, including pizza. The first documented pizzeria in the U.S., Lombardi’s, was opened in 1905 in New York City by Gennaro Lombardi. It marked the beginning of America’s love affair with pizza.
The American Transformation
In America, pizza underwent significant transformations. The American pizza pie became a melting pot of flavors and styles, reflecting the diverse culinary landscape of the country. Various regions developed their unique takes on the dish, such as the deep-dish pizza in Chicago and the thin, crispy crusts of New York-style pizza.
One of the most notable changes was the variety and abundance of toppings used. American pizzas started featuring a range of meats, vegetables, and even experimental ingredients, diverging from the simplicity of the traditional Neapolitan pizza.
The Evolution of Pizza Pie Globally
As pizza pie continued to gain popularity worldwide, it began to adapt to local tastes and ingredients in various countries. In Brazil, for instance, pizza is often topped with green peas and hard-boiled eggs. In Japan, a popular topping combination includes squid and Mayo Jaga (mayonnaise, potato, and bacon).
Pizza Pie Today: A Global Phenomenon
Today, pizza pie is not just a food item; it’s a global phenomenon and a cultural icon. It’s celebrated in various forms, from gourmet pizzas in high-end restaurants to frozen varieties in supermarkets. The evolution of pizza has also been influenced by health and dietary trends, leading to the creation of gluten-free, vegan, and other health-conscious varieties.
The Impact of Technology and Innovation
The pizza industry has also embraced technology and innovation. Online ordering, delivery apps, and even robotic cooking are part of the modern pizza experience. These advancements have made pizza more accessible and customizable than ever before.
Top 10 Most Famous Pizza Pie Variations
1. Neapolitan Pizza
Originating from Naples, Italy, Neapolitan pizza is often regarded as the original pizza. This style features a thin, soft crust with a slight char, topped traditionally with San Marzano tomatoes, fresh mozzarella cheese, basil, and olive oil. Recognized by its simplicity and fresh ingredients, Neapolitan pizza is a staple of Italian cuisine and a UNESCO Intangible Cultural Heritage.
2. New York-Style Pizza
A hallmark of American pizza, the New York-style pizza is known for its large, foldable slices and crispy outer crust. Influenced by the Neapolitan pizza, it features a thin crust and is often topped with tomato sauce and mozzarella cheese. The ability to grab a slice on-the-go makes it a quintessential part of New York’s fast-paced lifestyle.
3. Chicago Deep Dish Pizza
Distinctly different from its thin-crust counterparts, the Chicago deep dish pizza is baked in a round, steel pan that gives it a high edge and a deep surface for large amounts of cheese and chunky tomato sauce. This style is more like a pie than a flatbread and offers a hearty, filling meal.
4. Sicilian Pizza
Sicilian pizza, or “sfincione,” features a thick crust and is traditionally topped with tomato sauce, onions, anchovies, and herbs. Originating from Sicily, Italy, this variation is baked in a square pan and is known for its spongy dough and robust flavor profile.
5. Greek Pizza
Greek pizza is distinguished by its unique crust, which is typically chewy and puffy, baked in a shallow pan with oil, giving it a nearly deep-fried bottom. Toppings often include a mix of mozzarella and cheddar cheese, tomato sauce, and a variety of Greek ingredients like olives, feta cheese, and artichokes.
6. California Pizza
California pizza, or “gourmet pizza,” is known for its non-traditional ingredients. This style emerged in the 1980s and is characterized by a thin crust and toppings that include fresh produce, artisanal cheeses, and various types of meat, reflecting the state’s diverse culinary landscape.
7. Detroit-Style Pizza
Detroit-style pizza is a rectangular pizza with a thick crust that is crispy and chewy. It is traditionally topped with tomato sauce, pepperoni, and Wisconsin brick cheese that goes all the way to the edges, creating a caramelized crust. This style originated in Detroit in the mid-20th century.
8. St. Louis Pizza
St. Louis pizza features a thin crust with a cracker-like consistency, made without yeast. It is typically cut into squares or rectangles and is known for its use of Provel cheese, a blend of cheddar, Swiss, and provolone cheeses. This style reflects the midwestern love for simple, hearty food.
9. Hawaiian Pizza
A controversial yet popular variant, Hawaiian pizza is most noted for its use of pineapple and ham toppings. Originating from Canada, this style combines sweet and savory flavors and is a subject of debate among pizza enthusiasts.
10. Roman Pizza (Pizza al Taglio)
Roman pizza, or “pizza al taglio,” is a popular style in Rome, characterized by its rectangular shape and sold by weight. It has a thin, crispy crust and is topped with a variety of ingredients, reflecting the creativity and diversity of Roman cuisine.
DIY Chicago Pizza Pie Recipe
Ingredients
For the Dough:
- 4 cups of all-purpose flour
- 3 tablespoons of corn oil (or olive oil)
- 1 ¾ cups of warm water
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 packet of active dry yeast
For the Sauce:
- 1 can (28 ounces) of whole peeled tomatoes, drained and hand-crushed
- 2 cloves of garlic, minced
- 1 teaspoon of sugar
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
For the Toppings:
- 2 cups of shredded mozzarella cheese
- 1 cup of grated Parmesan cheese
- 1 pound of Italian sausage, cooked and crumbled (optional)
- 1 small onion, thinly sliced (optional)
- 1 green bell pepper, thinly sliced (optional)
- 1 cup of sliced mushrooms (optional)
- Additional toppings as desired
Instructions
Step 1: Prepare the Dough
- Activate the Yeast: In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5-10 minutes until it becomes frothy.
- Mix the Dry Ingredients: In a large bowl, combine the flour and salt.
- Combine Wet and Dry Ingredients: Add the yeast mixture and corn oil to the dry ingredients. Mix until a dough begins to form.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 4-5 minutes until it’s smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Step 2: Make the Sauce
- Cook the Garlic: In a saucepan over medium heat, cook the minced garlic until fragrant.
- Add Tomatoes and Seasonings: Add the crushed tomatoes, sugar, oregano, basil, salt, and pepper. Simmer for 20-30 minutes until the sauce thickens slightly. Set aside to cool.
Step 3: Assemble the Pizza
- Prepare the Pan: Grease a 14-inch deep-dish pizza pan with oil.
- Roll and Fit the Dough: Roll the dough into a circle large enough to fit the pan, with some excess to hang over the edge. Lay the dough in the pan, pressing it into the corners and up the sides.
- Add Cheese: Spread the shredded mozzarella evenly over the bottom of the dough.
- Add Toppings: Layer the sausage, onions, bell peppers, mushrooms, and any other desired toppings over the cheese.
- Add Sauce: Spoon the sauce over the toppings, covering them completely.
- Top with Parmesan: Sprinkle grated Parmesan cheese on top.
Step 4: Bake the Pizza
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Bake: Place the pizza in the oven and bake for 25-35 minutes, or until the crust is golden brown and the cheese is bubbly.
- Cool and Serve: Let the pizza cool for a few minutes before slicing and serving.
Tips for the Perfect Chicago Pizza Pie
- High-Quality Ingredients: Use the best quality tomatoes and cheese you can find for the best flavor.
- Yeast Proofing: Make sure your yeast is active for a successful rise. If it doesn’t foam, the yeast may be expired.
- Dough Thickness: The dough should be thick enough to hold the hefty toppings but not so thick that it becomes doughy or undercooked.
- Layering: Always start with cheese on the bottom to prevent the dough from getting soggy.
- Baking Time: Keep an eye on your pizza as oven temperatures can vary. The crust should be a deep golden brown, not burnt.
Variations
- Vegetarian Option: Skip the sausage and load up on vegetables like spinach, artichokes, and olives.
- Meat Lover’s Delight: Add pepperoni, bacon, or ham for extra meaty flavor.
- Cheese Variations: Experiment with different cheeses like fontina, gouda, or provolone for a twist on the flavor profile.
In conclusion, the world of “pizza pie” is as diverse as it is delightful, offering a rich tapestry of flavors, styles, and traditions that span the globe. From the classic Neapolitan to the deep-dish delights of Chicago, each variant of pizza pie tells its own unique story, steeped in cultural heritage and culinary innovation. Whether it’s a quick bite on a busy New York street or a carefully crafted deep-dish enjoyed with family and friends, pizza pie continues to be a symbol of communal joy and gastronomic pleasure. Its universal appeal lies not just in its delicious taste, but also in its ability to bring people together, transcending language and borders. As we explore and savor the myriad forms of this beloved dish, we celebrate not just a food item, but a global phenomenon that continues to evolve, inspire, and satisfy millions around the world.
