gas grill with cast iron grates Pilgrimage-worthy pizza: 5 great regional styles in the USA

by:Longzhao BBQ     2020-02-23
gas grill with cast iron grates Pilgrimage-worthy pizza: 5 great regional styles in the USA
Scene: pizza can be said to be the favorite food of Americans. if there are any restaurants in a town, one of them is likely to be a pizza shop.However, what kind of pizza they offer depends to a large extent on your country-the American pizza region is more different in style than Italy, which is the birthplace of food.Thick and thin;Round and rectangular;Cooking with coal, gas, wood or electricity;There are many different ways to enjoy a simple food, just as simple as the cooked dough poured with ketchup (usually) and cheese (not always) and anything else, from the most popular spicy Italian sausage to fresh clams to pineapple.Over the years, American cuisine has visited many different kinds of Pizzeria in many different places.There are more than five different styles in this huge country, but these five styles are what you need to try to call yourself a pizza lover, there is a prominent suggestion as to where to thoroughly enjoy each one.Food: without the "best" style, diners are usually polarized between various shells.But at the end of the day, there are very few really bad pizzas (if you avoid cheap delivery chains like dominoes, Little Caesar, Pizza Hut, etc ).).Even if you try to be different from your favorite style, you can have a good time, so be sure to grab a slice or two when you visit these pizza capitals.The first American Pizzeria in New York style was at the Big Apple, and since then it has been a city known for its unique style (except Naples, the most delicious fast food pizza in the country is copied from here, although it is usually very poor.Even in the night city, the traditional neighborhood of New YorkIn recent decades, fashion pizzas have quickly disappeared, squeezed together by the emergence of cheap national chains and delicious woodfired craze.Truly classic New York pizza is always cooked in gas, usually at a much lower temperature than Woodor coal-burning ovens.As a result, New York-The style pizza is unique because it has a thin skin but is not crispy, chewy, strong enough to support the slices held in one hand, however, still flexible enough, can be folded without breaking the oldTime New Yorkers stack the slices and eat like a sandwich, each with a crust.It has an obvious crust that goes up and ventilated, very three-Compared to the size of other flakes.The best New York pizza shop is Di Fara in Brooklyn, and I have hardly found out-almost every newspaper has it, rated it as the best by major food critics and Zagat's survey.Because it was a food trip and very popular, you have to leave here and wait a long time, but it's worth a visit because it's so great, anyone who thinks Di Fara is overvalued is wrong.Although they have created the classic style of the city, they do it with ingredients that are better than typical neighborhoods, such as threeFresh buffalo mozzarella cheese, fior di latteand Parmigiano-Flour and olive oil from Italy and basil planted by the owner himself.However, I had a meal on the satellite of Las Vegas and it was terrible, not as it was.And the second small style is also unique to New York: Sicily (you can't find it in Sicily), a rectangular pie with thicker breadLike Shell and corner.Difarah is also the best Sicilian in the city.Di Fara calls them "square pies" and the dough is easier than most Sicilian people, not so thick and heavy.A good example of a not-so-rare community pizzeria that used to be common throughout the city is pizza Sam in Jackson Heights, Queens, my childhood was normal, in my old community, the last of about a dozen pizza restaurants is still there.This is another kind of pizza known for its city, and it is also a pizza that East Coast people often joke about.However, I come from New York and like to eat Chicago food.All you need to do is accept that it is different.If the traditional thinThe crust is pasta or pasta, and then the deep plate is lasagna, a casserole.You will never get it from the slices, cooking takes forever because it has been in the oven for a long time, the ketchup is always on the cheese, no matter what toppings you choose, because it can prevent cheese from burning.Cook in a cast iron pan about 2 inch deep, lining the dough to form a vertical outer edge, and then fill it with ketchup, cheese and any ingredients you need.Remove from the pan with a special spatula and eat with a fork and knife.Traditionally, Chicago is a piece of meat.There is a central front farm and a variety of meats, especially sausages.Unlike pizza shops elsewhere, link-Style sausage is not common, ground pie form is more common, usually singleDisc layer of pizza diameter.There are several popular multipleMy favorite restaurant is Lou Malnati and all my Chicago friends told me that my choice was correct.Best-selling Chicago classics, sausage and cheese, and four moreMozzarella cheese, cheddar cheese, parmigina cheese and Romano cheese are mixed with spinach and mushrooms.There are four sizes of pizza, from individual to large, but its shell makes Lou Malnati's pizza more than its peers, rich and decadent, but light, flaky, it is more like pie crust than traditional pizza dough.“What is deep-dish pizza?Mark Manati, the owner, asked repeatedly."First of all, I tell people what it is not.It is thought to be a lot of ingredients, heavy and hard to eat.But it’s not.We want thin crust but it has to be thick enough to hold all the sausages, a pound of cheese and all the tomatoes.This is a container as light as we can.It's all about the Shell: The base we build is the flaky butter shell.The shell must be perfect.Then the right ingredients-we are very meticulous about each one."Coal Oven/New Haven styleCoal-Oven Pizza is best known for being linked to New Haven, Connecticut, pizza lover's paradise, but Totonno in New York is earlier than that, and there are a few other famous coalOpened pizza shops all over the countryWhat they have in common is a thin crust that cooks as fast as wood.The Napoli were on fire, but more charcoal added to the smoky flavor.New Haven is the best place to try this style as the city has four famous places in a concise area: Frank Pepe pizza napolatana, or simple modern pizza and live, A very old and mature Pepe spin-off.Many well-known national critics and pizza experts believe that Pepe's is the best pizzeria in the city and in the country as a whole, and everyone I 've brought along is properly blown away.The pizza was amazing, although there was a different Sally.Competition for Pepe (everyone seems to agree that they like modern), competition for Pepe is much better and I don't understand why there is an argument.Pepe's pizza is very spectacular-the pie is large and a bit long and round, not round, as thin as you will find, and brittle and black from the bottom of the coal stove.Tomatoes are traditional.Pizza has only grated cheese, no mozzarella cheese (although this is an option), although the shell was crispy at the beginning, this version is so beautiful, drooping in the middle, it's hard to eat oneLike a New York slice.But since the 1930 s, the trademark is the famous white clam pizza, a style that was invented there and only available when fresh New England clams are available.Other standard ingredients, Ruyi spicy sausage, but the clams are very delicious, and the tomato pie is amazing if you want to compare to a more traditional pizza, with or without mozzarella cheese.In recent years, pepe'shas has 10 locations throughout the Northeast, from the city of Yonkers to Boston, Providence, and even at the Mohegan Sun casino in Connecticut.I bought a pie home at a shop in West Hartford and was impressed.However, with the development of chain stores, Anthony's Coal-fired pizza in eight states outside Florida and northeast and Illinois is amazing.In 2016, American food was called "the best pizza chain in America "."I still support that.Detroit style is now a hit, and while until recently it was almost completely unknown outside the auto city, Detroit pizza has a place in hipster hot pot like Brooklyn, Nashville and San Francisco.This recognition should have been received long ago, and while I said earlier that there was no perfect pizza style, it was coming to an end, bringing all the pizza fans together, and divided according to different other shell styles.It is as thick and rectangular as Sicily, New York, but not so thick and not so deep, so the toppings are not crushed.The outside of the dough is crispy and gives it a good mouth like a coal stove.To please the palate, it just ticks from all the right boxes, and everyone I saw for the first time tried it.It also seems to be a style and anyone who wants to fix the problem is doing a good job and I haven't found a bad example of Detroit pizza yet.The experts we visited included brown dog pizza from Telluride, Colorado;Amy Square in New York and NashvilleTony's Pizza in San Francisco, Napoletana and his pizza RockIn the game between Las Vegas and Sacramento, Everyone kicked it out of the stadium.But the real place to experience it is the place where it was invented, the Buddy pizza in Detroit.There are four kinds of rectangular pies.or eight-Cut the pizza, the four are always better because you get all the pairsThe corner debris of scabsPizza has a subtle connection to the city's auto industry, as it is traditionally cooked in a blue steel pan, and it is said that chefs used industrial metal pallets to hold small parts in factories.The pizza is delicious and Buddy's stuff is a combination of Detroit names like Henry Ford (red onion, ground beef, bacon, bleu cheese), Detroit Zoo (grilled tomato, pine kernel, basil) or the best-selling Detroiter, featuring spicy Italian sausage and cheese, tomato basil sauce and Buddy's signature spice mix.This style of Naples is based on the world's first pizza from Naples, Italy, the predecessor of the entire stadium.To make sure people get real things, nearly 35 years ago, a group of famous pizzeria in Naples set a set of quality rules for making pizza of the same name, as did wine producing areas like champagne.They certify pizza shops around the world that become members of the real Naples pizza Association, usually abbreviated as VPN.If you go to one of these VPN locations, you will get a delicious pizza that you can foresee, using only the allowed Italian flour, other very special ingredients and a special highWood temperature-burning oven.More than 100 VPNIn this country, certified pizzeria and American cuisine are especially fond of Il Canal in Washington, D.C.C.But the best example of this style is not a VPN point;This is the legendary pizza shop Bianco in Phoenix, rated by more critics than any other as the best pizza shop in the United States.The over-the-top pizza-obsessed chef-Owner Chris Bianco hired artisan farmers to grow arugula, basil and other key ingredients for him.Everything is as perfect and fresh as possible, although in recent years Bianco has taken a step back from throwing pies and he used to make every pizza himself.But the oven, the farmers, the ingredients and-Sausage is still there. this is life.changing pizza.Special note: American cuisine is on record saying Tony's Pizza in St. Francis Napoletana is the best pizza shop in the country, if not the best in the world.Although there is no best pizza, there can be the best pizza shop, Tony's special style is to make all the top styles under one roof, with seven different ovens, each fuel is being used to produce the best and most authentic versions of nine completely different regional style pizzas.On top of that, owner Tony Benjamin Nani was the first American to win the title of world champion pizza maker in Naples.He offers pizza-Tasting tours around the world on the menu are great-his New Haven Coal style is as good as New Haven and his Detroit is as good as Detroit.In addition to the Chicago deep plate, Tony offers all the styles in the story-he made a good version of the other pizzeria in Capo on the street.For 15 years, Larry Omsted has been writing about food and travel.As an avid diner and chef, he took part in the Italian cooking class, took part in the barbecue competition and had dinner with Julia Chard.Follow him on Twitter, @ travelfood guy, if you think he should go to a unique American restaurant, please send him an email at Tour @ usato.com.Some of the venues reviewed in this column offer free service.
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