Here is a closer look at some of the more common types of pizza:
CHICAGO STYLE PIZZA – The Chicago Style pizza, or “deep-dish” pizza, was invented in 1943 at Chicago’s Pizzeria Uno. Initially, it was reported that Uno’s founder Ike Sewell, a former University of Texas football star, invented Chicago Style Pizza. But a 1956 article from the Chicago Daily News reported that Uno’s original pizza chef, Rudy Malnati, actually developed the recipe.
The Chicago Style pizza crust is a thick layer of dough made with olive oil and cornmeal formed into a deep round pan. It is pulled up by the sides, then parbaked. This means the raw dough is baked as normal but stopped at about 80% completed. At this point, the dough is rapidly cooled and frozen. The pan is heavily oiled to create a fried effect on the outside of the crust. The buttery, spongy crust is up to three inches tall at the edges, acting much like a bowl. The crust is covered with about a pound of sliced mozzarella and a solid layer of meats. Italian sausage, mushrooms, onions and bell peppers are often used as toppings. The sauce is uncooked and made from puréed tomatoes. Because of the amount of ingredients on this pizza, it is usually eaten with a knife and fork.
ITALIAN STYLE PIZZA –Italian pizza is made to be thin and light enough for one person to eat the whole pie. Italian pizza has a thin, crisp crust with just a thin layer of sauce made from pure tomatoes. Vegetables, cheese and other toppings are added sparingly. Italian pizza is made in a wood-burning brick oven.
SICILIAN STYLE PIZZA – Sicilian thick crust pizza, originating from Palermo in Sicily, is one of the most popular pizza styles. Sicilian pizza is square and has a very thick crust served in an aluminum baking sheet. An authentic recipe often calls for pecorino cheese and bits of anchovies.
NEW YORK STYLE PIZZA – Mama Gina’s brings you the best New York Style pizza in Phoenix. As is traditional for this pizza originating in the early 1900s, it is a large thin, wide, foldable pizza. New York Style pizza is made from a high-gluten bread flour. The traditional toppings are tomato sauce and mozzarella cheese. It is hand-tossed and uses a minimal amount of sauce.
New York Style pizza is sold by the slice and as whole pies from 16” to 20” inches in diameter. The slices can be folded in half and eaten as a “street snack”, since it can be hard to eat flat because of its size and flexibility.
Mama Gina’s can make a pie just for you or you can grab a slice to go from our display which rotates selections daily. Choose from:
- Traditional Cheese
- Mama’s Supreme – Mozzarella, pepperoni, sausage, onion, green peppers, mushroom topped with extra cheese
- Meat Lovers – Pepperoni, Italian sausage, ham, bacon and meatballs
- BBQ Chicken
- Hawaiian – Mozzarella cheese, ham and pineapple
- Margherita – Tomato sauce, fresh mozzarella, fresh basil, fresh garlic and olive oil
- White – Ricotta, fresh garlic, Parmesan, mozzarella
- Veggie – Mushrooms, onions, green peppers, black olives
While there are probably thousands of combination including different crusts, sauces and toppings, we still believe that you’ll find the New York Style pizza at Mama Gina’s is unbeatable!