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Due to the wide influence of Italian chicago pizza and Greek immigrants in chicago pizza American culture, the United States has developed quite a large number of regional forms of PIZZA, many bearing only a casual resemblance to the Italian original. During the latter half chicago pizza of the 20th century, chicago pizza PIZZA in the United States became an iconic dish of considerable popularity, and may have chicago pizza contributed to the decline chicago pizza of the British pie heritage previously common in American cuisine. New York-style PIZZA is a chicago pizza style originally developed in New York City, where PIZZA is chicago pizza often sold in oversized, thin chicago pizza and flexible slices. It is traditionally hand- tossed, moderate on sauce, and moderately covered with chicago pizza cheese essentially amounting to chicago pizza a much larger version of the Neapolitan style. The slices chicago pizza are sometimes eaten folded in half, or even stacked, as its size and flexibility may otherwise make it unwieldy to eat by hand. This style of PIZZA tends to dominate the Northeastern states and chicago pizza is very chicago pizza similar to the basic style common through the United chicago pizza States and known simply as PIZZA. It is often referred to as pan-style PIZZA , but chicago pizza note that PIZZA Hut's "Pan Pizza" is a thick-crust variety. Many PIZZA establishments in the chicago pizza New York metropolitan area offer two varieties of PIZZA : "Neapolitan", or chicago pizza "round", made with a relatively thin, circular crust and served in wedge- shaped slices, and "Sicilian", or "square", made with a thicker, rectangular crust and served in large, rectangular slices. * Chicago-style PIZZA, or Chicago- style deep dish PIZZA, contains a crust which is formed up the sides of a deep-dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. Some versions chicago pizza (usually referred to as "stuffed") have two layers of crust with the sauce on top. Deep-dish PIZZA was purportedly invented and first served in 1943 at Pizzeria Uno, which chicago pizza is chicago pizza still operating along with chicago pizza its twin restaurant, Pizzeria Due, in the River North neighborhood. * Chicago-style thin crust PIZZA has chicago pizza a thinner crust than Chicago-style chicago pizza deep dish, and is baked flat rather than in a deep dish pan. The crust is thin and firm enough to have a noticeable crunch, unlike a New York-style PIZZA, chicago pizza chicago pizza yet thick chicago pizza enough to be soft and chicago pizza doughy on the top. The crust is invariably topped with a liberal quantity of southern-Italian chicago pizza style tomato sauce, which is chicago pizza usually quite herbal or highly spiced, and typically contains no chicago pizza visible chicago pizza chunks of tomato. Next, a layer of toppings is added, and a layer of mozzarella cheese which frequently separates from the bottom crust due to the quantity of tomato sauce. Chicago-style chicago pizza thin crust PIZZAs are cut into three- chicago pizza or chicago pizza chicago pizza four-inch squares, also known as "party cut," as opposed to a "pie cut" into wedges. The small size of the squares makes it unnecessary to fold the chicago pizza slices. chicago pizza Chicago-style PIZZA is prevalent throughout the Midwestern USA. * St. Louis-style PIZZA is a variant of Chicago-style thin crust chicago pizza that is popular in and around St. Louis, Missouri. chicago pizza The most notable characteristic of St. Louis-style PIZZA is the chicago pizza distinctively chicago pizza St. chicago pizza Louisan provel cheese used instead of (or rarely in addition to) the mozzarella common to Chicago-style thin crust. chicago pizza The PIZZA has a thin, round crust, chicago pizza as opposed to Chicago's deep-dish style or New York's pan-style. The crust of a St. Louis PIZZA is somewhat crisp and cannot be chicago pizza folded easily, and is typically cut chicago pizza into three- or four-inch chicago pizza squares instead of the pie- like wedges typical of other chicago pizza PIZZA. It is often salty chicago pizza and seasoned with more oregano than other PIZZA types. Despite its thin crust, it can chicago pizza be layered deeply with many different chicago pizza toppings. Sauces chicago pizza tend to chicago pizza have a sweetness to them, some more noticeably than others. The two largest St. Louis-style PIZZA chains are Imo's PIZZA and Cecil Whittaker's Pizzeria. chicago pizza * California- style PIZZA chicago pizza (often termed in the United States gourmet PIZZA ) refers to PIZZA with non- chicago pizza traditional ingredients, especially those that use a considerable amount of fresh produce. A Thai-inspired chicken PIZZA with peanut sauce, bean sprouts, and shaved carrots is a popular variant in California-style chicago pizza chicago pizza PIZZA restaurants, as chicago pizza chicago pizza are PIZZAs that use chicago pizza chicago pizza chicken and barbecue sauce as toppings. Duck, spinach, and goat cheese are chicago pizza also chicago pizza used. The California chicago pizza PIZZA Kitchen chicago pizza chain of chicago pizza restaurants was influential in popularizing this style. chicago pizza Greek PIZZA is chicago pizza a variation chicago pizza chicago pizza popular in New England; its name comes from it being typical of the style of pizzerias owned by Greek immigrants. It has a thicker, chewier crust and chicago pizza is baked in a pan in chicago pizza the PIZZA oven, instead of chicago pizza directly on the bricks. Plain olive oil is a common part of the topping. Variations in other parts of the country include using feta cheese, chicago pizza Kalamata olives, and Greek herbs such as oregano. * Hawaiian PIZZA has Canadian bacon chicago pizza and pineapple toppings and is especially popular in the Western United chicago pizza chicago pizza States. Ham and pineapple is also a popular topping chicago pizza combination in Australia, but notably chicago pizza not in Hawaii. This type is also common within the EU as PIZZA Hawaii.

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