We’ve talked about the long history of pizza and how it originated in Naples, Italy in the 1800s but what about the crust? Every pizza lover has their own favorite option when it comes to the kind of pizza crust they like. The original Neapolitan Pizza came with a thin crust with a more flatbread texture versus the Chicago Style Deep Dish Pizza comes in a soft fluffy crust that can be piled high with a plethora of ingredients. As long as pizza has been around, chefs have made the crust the channel for innovation and moved pizza along into what we know now. Let’s take a look at all the options pizza crust gives us and see if we can find a new favorite!
The category of Thin Crust Pizza holds more variety than you would think. As mentioned before, we have the authentic Neapolitan style crust must be baked in a wood-fired, domed oven with dough that must be hand-kneaded, no more than 35 centimeters in diameter, and no more than one-third of a centimeter thick at the center. Nepal is not kidding around!
The New York and St. Louis style crusts are also under this umbrella. New York-style crust is slightly crispy on the outside, yet soft enough to fold the big slices in half, making it easier to eat on the go! The dough is a high gluten consistency and is made unique by certain minerals found only in New York water! St. Louis, on the other hand, is known for its round, thin, unleavened, cracker-like crust and slices cut into squares or rectangles rather than wedges. These tend to be made for parties or large gatherings and are piled high with anything from barbecue chicken to artichoke hearts and bacon.
Many people debate whether flatbread can actually be considered pizza crust or if it’s just that. A flatbread. Typically, this style is lighter and airier making it ideal for appetizers and personal-sized pizzas while also making it similar to New York-style being easy to pick up and eat anywhere.
Ah, thick crust. The general populace favorite. The thick crust can include many different pizzas spanning from Chicago deep-dish, Sicilian style or the classic Traditional pan pizza. The traditional pan pizza is the perfect middle of the road and the most popular for pizza lovers in the U.S. Characterized by its buttery, pan-fried taste and texture on the outside, with a soft and chewy center, it’s a crust that’s loved by people all across the country, regardless of the region, and is perfect for adding custom flavors.
Deep dish and Sicilian have many similarities, the most common being both have over an inch thick crust that can hold more than enough toppings to satisfy almost anyone. Deep dish pies are baked in an oiled deep-dish pan to create a crispy, sometimes buttery, fried effect on the outside of the crust. The crust commonly contains cornmeal, semolina, or food coloring to give it its distinctive yellow tone and add to its unique taste and texture. The Sicilian pizza crust is known for its thick, rectangle-shaped crust, often over an inch thick mostly popular in the Midwest and on the East Coast.
One of our favorite things about pizza is that you can put just about anything you want on it and it’s still called pizza. There are very little rules with pizza and this applies to the crust as well! With the Keto diet gaining more popularity and gluten intolerance is becoming more prevalent in our society we thought we’d learn more about the Cauliflower crust! This might seem daunting and a little odd but we love to push the boundaries on pizza and see just what awesome things we can create! Cauliflower crust is so simple, you could even make it at home! All you need is a head of cauliflower, shredded mozzarella, grated Parmesan, dried oregano, kosher salt, garlic powder, and a couple of eggs to bind it all together! With just seven ingredients you now have yourself a healthy alternative to pizza crust. Pile all your favorite ingredients on top and bake! Keep an eye out here on our website and on our Facebook and Instagram for more updates on a cauliflower pizza crust!
CJ’s Pizza Crust
It’s pretty simple, our Crust had to meet very specific criteria:
1. Is it delicious and crunchy when the pizza is cold?
2. Does it have delicate crunch, but hearty enough to hold our toppings?
3. When you reheat it, is it as good as when you had your first slice?
Our customers will say, YES, YES, YES!