Everyone’s heard of “Chicago Style” and “New York Style,” but have you ever heard of “Grandma Style” or “Ohio Valley Style?” I didn’t either until I read this great article about regional pizza styles over at Slice.com – a terrific website devoted solely to pizza. A website devoted entirely to the greatest food of all time (pizza)? Makes perfect sense to me!
Back to the article. It features a list of 22 different regional styles, which is insane. Being form New Jersey, the first one I clicked on was the “Trenton Tomato Pie.” I had never heard of this totally unique creation before. Apparently, they put the sauce on last in Trenton, NJ. They don’t even call it pizza – it’s “tomato pie.” When I make pizzas at home, I love tons of sauce and a small amount of cheese, so next time around, I’m def going to make it the Trenton way. NJ represent!
The other variation that sparked my interest is “St. Louis Style.” This is similar to the Chicago thin crust, but the crust is nearly cracker-thin and made with unleavened dough. It’s topped with a three-cheese blend of white cheddar, provolone, and Swiss. Sounds amazing to me.
While I’m on the subject, if you’re in the market for a new pizza oven, check out the selection at One Fat Frog Restaurant Equipment. We’ve got a wide variety of new and used convection and conveyors from Baker’s Pride, Lincoln, and Peerless. Stop by today!
One Fat Frog Restaurant Equipment
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