Which Pizza Is The Best? A Deep Dive into Dough, Toppings, and Regional Styles
Ultimately, the “best” pizza is highly subjective and depends on individual preferences. However, based on quality ingredients, balanced flavors, and expert techniques, Neapolitan pizza consistently ranks among the top contenders, offering a unique and authentic experience when executed correctly.
A Brief History of Pizza
Pizza, in its simplest form – flatbread with toppings – has existed for centuries in various cultures. However, the pizza we know and love today has its roots in Naples, Italy. Originally a food for the poor, it gained popularity thanks to Queen Margherita’s endorsement in the late 19th century, leading to the iconic Margherita pizza with its red tomato, white mozzarella, and green basil representing the Italian flag. From there, it spread globally, evolving into countless regional and personal variations.
Key Elements of Pizza Perfection
The quest for the “best” pizza involves understanding and appreciating its core components:
- Dough: The foundation of any great pizza. Factors like flour type, hydration level, fermentation time, and kneading technique significantly impact texture and flavor.
- Sauce: Typically a simple tomato sauce, the quality of the tomatoes and the preparation method (cooked or uncooked) are crucial.
- Cheese: Mozzarella is the most common choice, but variations like provolone, ricotta, and Parmesan can add complexity. The type of mozzarella (fresh, low-moisture) also affects the final result.
- Toppings: The possibilities are endless, but the best pizzas use fresh, high-quality ingredients in balanced proportions.
- Baking Method: A hot oven is essential for achieving a crispy crust and perfectly melted cheese. Wood-fired ovens are often considered the gold standard, but other methods like pizza ovens and home ovens can also produce excellent results.
Different Styles of Pizza
The pizza world is vast and varied, with countless regional and personal styles. Some of the most popular include:
- Neapolitan: Known for its thin, soft crust, simple toppings (tomato sauce, mozzarella, basil, and olive oil), and blistered cornicione (crust edge). Cooked in a wood-fired oven at extremely high temperatures.
- New York-Style: A derivative of Neapolitan pizza, but larger, thinner, and more foldable. Often made with a slightly sweeter sauce and low-moisture mozzarella.
- Chicago Deep-Dish: Characterized by its high, thick crust, reversed layering (cheese on the bottom, sauce on top), and generous toppings.
- Sicilian: A thick, rectangular pizza with a spongy crust, often topped with tomato sauce, onions, herbs, and breadcrumbs.
- Detroit-Style: A rectangular pizza with a crispy, caramelized crust and Wisconsin brick cheese that extends to the edges.
The Importance of Ingredients
The quality of ingredients is paramount in determining the overall quality of a pizza.
- Flour: 00 flour is often preferred for Neapolitan pizza due to its fine texture and ability to produce a soft, elastic dough.
- Tomatoes: San Marzano tomatoes are widely regarded as the best for pizza sauce due to their sweetness and low acidity.
- Mozzarella: Fresh mozzarella (fior di latte) is prized for its creamy texture and delicate flavor, while low-moisture mozzarella is better for pizzas cooked at lower temperatures.
- Toppings: Fresh, seasonal toppings add vibrancy and flavor.
Common Pizza-Making Mistakes
Even with the best ingredients, certain mistakes can sabotage your pizza-making efforts:
- Overworking the Dough: Leads to a tough, dense crust.
- Using Cold Dough: Results in a crust that is difficult to stretch and doesn’t rise properly.
- Too Much Sauce or Toppings: Creates a soggy pizza.
- Not Preheating the Oven Hot Enough: Prevents the crust from getting crispy.
- Opening the Oven Too Often: Lowers the oven temperature and extends cooking time.
Comparing Pizza Styles: A Table View
| Style | Crust | Sauce | Cheese | Oven | Characteristics |
|---|---|---|---|---|---|
| Neapolitan | Thin, Soft | San Marzano Tomato | Fresh Mozzarella | Wood-fired | Simple, Authentic, Blistered Crust |
| New York | Thin, Foldable | Slightly Sweet Tomato | Low-Moisture Mozzarella | Conventional | Large Slices, Foldable, Common Street Food |
| Chicago Deep-Dish | Thick, High | Chunky Tomato | Mozzarella, Toppings | Conventional | Cheese Under Sauce, Generous Toppings |
| Sicilian | Thick, Spongy | Tomato, Onions, Herbs | Often Provolone | Conventional | Rectangular, Herbs & Breadcrumbs |
| Detroit | Rectangular, Crispy | Tomato Stripes | Wisconsin Brick | Conventional | Caramelized Edges, Cheese to the Edge |
Frequently Asked Questions About Pizza
What makes Neapolitan pizza so special?
Neapolitan pizza stands out due to its commitment to tradition, using only a few high-quality ingredients and a specific cooking method. The high heat of the wood-fired oven creates a unique texture: a soft, slightly chewy crust with charred spots and a puffy, blistered cornicione. It’s also about the simplicity and balance of flavors, allowing each ingredient to shine.
Is wood-fired pizza really better?
Wood-fired ovens reach extremely high temperatures (around 800-900°F), cooking the pizza in a matter of minutes. This rapid cooking results in a crispy crust with a slightly smoky flavor that’s difficult to replicate in a conventional oven. However, a skilled pizzaiolo is essential to manage the heat and ensure even cooking.
What’s the difference between fresh and low-moisture mozzarella?
Fresh mozzarella (fior di latte) is made from cow’s milk and has a high moisture content, resulting in a creamy, delicate flavor. It’s best suited for pizzas cooked quickly at high temperatures, like Neapolitan pizza. Low-moisture mozzarella, on the other hand, is drier and melts more evenly, making it a better choice for pizzas cooked at lower temperatures.
Why is 00 flour preferred for Neapolitan pizza?
00 flour is a finely milled flour with a low protein content, which results in a soft, elastic dough. It’s also easily digestible, contributing to the lightness of Neapolitan pizza.
Can I make good pizza at home without a pizza oven?
Absolutely! While a pizza oven provides ideal conditions, you can achieve excellent results at home by using a pizza stone or steel and preheating your oven to its highest temperature. Experiment with different dough recipes and cooking times to find what works best for your oven.
How important is the sauce?
The sauce is crucial for the overall flavor profile of a pizza. A good sauce should be made with high-quality tomatoes, preferably San Marzano, and seasoned simply with salt and olive oil. Some pizzaiolos prefer to use uncooked sauce, while others simmer it briefly to concentrate the flavors.
What’s the best cheese for pizza?
Mozzarella is the most popular choice, but the best type depends on the style of pizza and your personal preferences. Fresh mozzarella is ideal for Neapolitan pizza, while low-moisture mozzarella is better for other styles. Provolone, ricotta, and Parmesan can also be used to add complexity and flavor.
How do I prevent my pizza from being soggy?
Several factors can contribute to a soggy pizza. Avoid overloading it with sauce and toppings, use low-moisture mozzarella if cooking at a lower temperature, and make sure your oven is preheated to the correct temperature. Piercing the dough with a fork before adding the sauce can also help prevent it from becoming soggy.
What are some unique or unusual pizza toppings?
The possibilities are endless! Some popular unusual toppings include figs, prosciutto, goat cheese, truffle oil, artichoke hearts, and various types of vegetables. Experiment with different flavor combinations to find your own signature pizza.
How should I store leftover pizza?
The best way to store leftover pizza is in an airtight container in the refrigerator. Reheating it in a preheated oven or skillet will help restore some of its crispness.
What’s the origin of the name “Margherita” pizza?
The Margherita pizza is named after Queen Margherita of Savoy, who visited Naples in 1889. A local pizzaiolo created a pizza with tomato, mozzarella, and basil to represent the colors of the Italian flag. The Queen reportedly loved the pizza, and it was named in her honor.
Is there a right or wrong way to eat pizza?
While there are no hard and fast rules, many pizza aficionados prefer to eat Neapolitan pizza with a fork and knife due to its soft crust. New York-style pizza, on the other hand, is typically eaten by hand, folded in half for easier handling. Ultimately, the best way to eat pizza is however you enjoy it most!