Pizza Today - June 2017 - 36

Roman
Al Taglio
Rectangular and thick,
but not quite as thick as
Sicilian. Usually made in
advance, cut with scissors (yes, scissors) and
reheated to order.

Trenton Tomato
The obvious hallmark of this style is that the sauce goes
on top of the cheese (and some are made with no cheese
at all). While not common throughout the U.S., tomato
pies have a rabid fan base in New Jersey.

Chicago Stuffed

Grilled Pizza
A specialty of Providence,
Rhode Island, this thincrusted pizza is cooked
exactly as its name
implies - on a grill
(with plenty of oil).

Chicago is home to several styles of pizza, but the city is
best known for its deep-dish, stuffed variety. Essentially
a casserole of delicious ingredients, Chicago-style pies
are hearty and filling. They are baked in round pans using
plenty of oil. The cheese (often mozzarella slices) and
ingredients (fennel sausage patties are huge here) are
placed between the two layers of dough and the sauce is
applied on the very top. The crust comes out buttery, flaky
and crispy.

Old Forge
A cousin of the Sicilian
and the Grandma, albeit
slightly thinner. Like Sicilian, it's cut into squares.
Like Grandma, it's baked
in an oiled half-sheet
pan. Brick, American and
white cheddar cheeses
are often used and these
pizzas are baked at low
temperatures.

Tavern Pie
These pies typically feature a thin, crispy crust and are cut
into squares. Toppings extend all the way to the edge.
Baked on round pans, they usually are around 10 inches
in diameter and were originally meant to feed solo bar
patrons.

St. Louis
What makes this style
unique is the cheese
blend: provolone, Swiss
and white cheddar. That's
right ... no mozz! Beyond
that, it's essentially a Midwest thin-crust pizza.

Deep Dish
Particularly popular in the
Midwest, this style of pizza
speaks for itself. It's a close
cousin to the Chicagostuffed pie - the obvious
difference being that all
the toppings are placed
on top and there is only
one layer of dough. Deepdish pizza is sometimes
cut into wedges, sometimes cut into squares.
3 6 / P I Z Z AT O D AY. C O M / J U N E 2 0 1 7

Detroit
Deep, oiled square steel pans
are used to bake these pizzas,
which are closely related to
Sicilian and Italian Bakery pies.
Though not always, Detroitstyle pizzas are sometimes
twice baked to achieve a
crispy finished texture. The
style features a medium-thick
crust that's light and airy on
the inside, yet crispy on the
outside. This is achieved in
part thanks to a high-moisture
content (between 68- to
72-percent hydration level).
This style is baked in deck
ovens.


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Table of Contents for the Digital Edition of Pizza Today - June 2017

Pizza Today - June 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Turn Down the Sound
Pizza Style Guide
Adding Sustainable Food
Caprese Across the Menu
Employee Reviews
Increasing Check Averages
Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - June 2017 - CT1
Pizza Today - June 2017 - CT2
Pizza Today - June 2017 - Pizza Today - June 2017
Pizza Today - June 2017 - Cover2
Pizza Today - June 2017 - Commentary
Pizza Today - June 2017 - 4
Pizza Today - June 2017 - 5
Pizza Today - June 2017 - Contents
Pizza Today - June 2017 - 7
Pizza Today - June 2017 - 8
Pizza Today - June 2017 - 9
Pizza Today - June 2017 - Contributors
Pizza Today - June 2017 - 11
Pizza Today - June 2017 - Expo Spotlight
Pizza Today - June 2017 - 13
Pizza Today - June 2017 - Interact
Pizza Today - June 2017 - 15
Pizza Today - June 2017 - Conversation
Pizza Today - June 2017 - 17
Pizza Today - June 2017 - Man on the Street
Pizza Today - June 2017 - 19
Pizza Today - June 2017 - Respecting the Craft
Pizza Today - June 2017 - 21
Pizza Today - June 2017 - On Tap
Pizza Today - June 2017 - 23
Pizza Today - June 2017 - Destinations
Pizza Today - June 2017 - 25
Pizza Today - June 2017 - Knead to Know
Pizza Today - June 2017 - 27
Pizza Today - June 2017 - 28
Pizza Today - June 2017 - 29
Pizza Today - June 2017 - Turn Down the Sound
Pizza Today - June 2017 - 31
Pizza Today - June 2017 - 32
Pizza Today - June 2017 - 33
Pizza Today - June 2017 - Pizza Style Guide
Pizza Today - June 2017 - 35
Pizza Today - June 2017 - 36
Pizza Today - June 2017 - 37
Pizza Today - June 2017 - Adding Sustainable Food
Pizza Today - June 2017 - 39
Pizza Today - June 2017 - 40
Pizza Today - June 2017 - 41
Pizza Today - June 2017 - Caprese Across the Menu
Pizza Today - June 2017 - 43
Pizza Today - June 2017 - Employee Reviews
Pizza Today - June 2017 - 45
Pizza Today - June 2017 - 46
Pizza Today - June 2017 - 47
Pizza Today - June 2017 - Increasing Check Averages
Pizza Today - June 2017 - 49
Pizza Today - June 2017 - 50
Pizza Today - June 2017 - 51
Pizza Today - June 2017 - Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today - June 2017 - 53
Pizza Today - June 2017 - 54
Pizza Today - June 2017 - 55
Pizza Today - June 2017 - 56
Pizza Today - June 2017 - 57
Pizza Today - June 2017 - 58
Pizza Today - June 2017 - 59
Pizza Today - June 2017 - Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Pizza Today - June 2017 - Product Showcase
Pizza Today - June 2017 - 62
Pizza Today - June 2017 - 63
Pizza Today - June 2017 - Pizza Today Yellow Pages
Pizza Today - June 2017 - 65
Pizza Today - June 2017 - 66
Pizza Today - June 2017 - 67
Pizza Today - June 2017 - 68
Pizza Today - June 2017 - 69
Pizza Today - June 2017 - 70
Pizza Today - June 2017 - 71
Pizza Today - June 2017 - The Marketplace
Pizza Today - June 2017 - 73
Pizza Today - June 2017 - 74
Pizza Today - June 2017 - 75
Pizza Today - June 2017 - 76
Pizza Today - June 2017 - 77
Pizza Today - June 2017 - 78
Pizza Today - June 2017 - 79
Pizza Today - June 2017 - 80
Pizza Today - June 2017 - Reader’s Resource
Pizza Today - June 2017 - Trending Recipe
Pizza Today - June 2017 - Cover3
Pizza Today - June 2017 - Cover4
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