Pizza

Pizza is a savory dish made by baking flatbread with sauce, cheese, and often other toppings. Its dough, toppings, and cooking method vary widely by style.

Pizza dough: A flour-based dough shaped into a base and baked as the crust of a pizza. Its fermentation, thickness, and shaping determine the crust’s texture.
Neapolitan pizza: A soft-centered, wood-fired pizza style associated with Naples, Italy. It represents the city’s distinctive form of traditional pizza.
New York-style pizza: A large, thin-crusted pizza style commonly sold by the slice in New York City. Its broad, foldable slices suit fast counter service.
Calzone: A baked Italian turnover made by folding pizza dough around fillings and sealing the edges. It uses familiar dough and fillings but encloses them instead of leaving them exposed.
Pizzaiolo: An Italian cook who prepares pizza, especially in a pizzeria. The pizzaiolo’s craft preserves and adapts pizza-making techniques.
Tomato sauce: A sauce made primarily from tomatoes, used as a topping or ingredient in many dishes. It supplies the acidic, savory layer spread beneath many pizza toppings.
Naples: A major port city in southern Italy and the historical home of modern pizza. Urban food culture in Naples shaped pizza’s early popularity.
Chicago-style pizza: A family of Chicago pizzas that includes deep-dish versions with tall crusts and layered fillings. Its deep-dish form reverses the usual proportions of crust and filling.
Focaccia: An Italian oven-baked flatbread often seasoned with olive oil and herbs. It shares a bread base with pizza but is commonly served without layered sauce and cheese.
Associazione Verace Pizza Napoletana: An organization founded in Naples to promote and protect standards for traditional Neapolitan pizza. Its rules formalize one influential claim about authentic pizza.

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