Who doesn’t love pizza? But the best pizza begins with the crust! The crust lays the foundation upon which all great pizzas are built. What would a pizza be without the crust? The crust has always been the main target for pizza innovation due to its ability to change the dynamic of a pizza. The crust dictates taste, texture, thickness, and topping selection on your pie, but it also affects the presentation and appearance as well as your baking. To create the best types of pizza depends on the different types of crust, at Rina’s we’re here to help!
Thin Crust
Neapolitan pizza is known for being the original Italian pizza. Neapolitan is light with a slightly crispy texture. Signature Neapolitan pizza is baked in a wood-fired domed shaped oven with dough that must be hand-kneaded. Classic styles of Neapolitan include the Margherita and Marinara, this is the perfect crust for those who want an authentic Italian pizza.
New York-Style Pizza
New York Pizza is known for its big wide wedge sized slices. New York-style pizza has been the trademark pizza style in the Northeast U.S. since the early 1900s, with different regional variations. New York-style crust is slightly crispy on the outside, yet soft and pliable to fold the big slices in half, making it easier for you to eat. New York-style pizza crust gets its unique flavor and texture from its high-gluten bread flour.
St. Louis Pizza
In the Midwest, St. Louis pizza is characterized by its round, thin, unleavened, cracker-like crust. Their slices are cut into squares or rectangles instead of triangular slices. This cutting style is very popular in Midwestern pizza parlors and bars for sharing with large groups of friends and families.
Flatbread Crust
Flatbread pizza is most known by the health-conscious eaters. A “flatbread” pizza style is lighter and airier, often seen on appetizer menus. Flatbread pizza makes for the best personal-sized pizzas. Because the crust it isn’t as filling as other crust types its the best guilt-free pizza option.
Pan Pizza
Pan pizza is considered to be a fake version of Chicago-style pizza. The key element of a Chicago-style is it’s made in a pan so the pizza is thicker. Pan pizza is a thicker-crust
The crust, the bottom of a pan pizza is often softer, doughy, and chewier than the deep dish or stuffed crust.
Deep Dish Pizza
Deep dish pizza is commonly known as Chicago-style deep dish, this pizza’s deep ledge allows for plenty of toppings, cheese, and sauce, and pizza slices are up to two inches thick. The crust is baked in an oiled deep-dish pan to create a crispy, buttery, and fried effect on the outside layer of the crust. The crust commonly contains cornmeal, semolina, or food coloring to give it its distinctive yellow color to its unique taste and texture.
Ready to start experimenting with some different crust varieties? Immerse yourself in North End’s traditional unique pizze. Next time you’re craving pizza with great crust visit us in the North End at Rina’s Pizzeria.
