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

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