Big American Pizza: Recipes, History, & More!

by Jhon Lennon 46 views

Hey pizza lovers! Today, we're diving deep into the delicious world of big American pizza. Think oversized slices, generous toppings, and that iconic, satisfying taste that just screams 'America.' Whether you're a seasoned pizza chef or just love ordering in, this guide will cover everything from its history and characteristics to some mouth-watering recipes you can try at home. So, grab a napkin, and let's get started!

What Makes a Pizza 'American'?

So, what exactly is an "American" pizza? Is it just a regular pizza that happens to be in America? Not quite, guys! While pizza has its roots in Italy, the American version has evolved into something quite unique. It's all about the size, the toppings, and the overall boldness of flavor. Let's break down the key characteristics:

  • Size Matters: American pizzas tend to be larger than their Italian counterparts. We're talking about those huge pies that barely fit in the box! This is all about sharing (or not, we don't judge).
  • Generous Toppings: While traditional Neapolitan pizzas often stick to simple ingredients like tomato, mozzarella, and basil, American pizzas embrace a wider range of toppings. Pepperoni is king, of course, but you'll also find sausage, mushrooms, onions, peppers, olives, and even pineapple (controversial, we know!). The goal is to create a flavor explosion in every bite.
  • Crust Variety: American pizza isn't confined to one type of crust. You've got your thin and crispy, your thick and chewy, your deep-dish, and everything in between. Each crust type offers a different textural experience that complements the toppings.
  • Cheese, Please: Americans love their cheese, and pizza is no exception. While mozzarella is the standard, you'll often find blends of different cheeses, like provolone, cheddar, and Parmesan, adding layers of flavor and gooeyness.
  • Bold Flavors: American pizza is all about big, bold flavors. From the tangy tomato sauce to the spicy pepperoni and the salty cheese, every ingredient is designed to make a statement. It's a pizza that doesn't hold back!

A Brief History of Pizza in America

The story of pizza in America begins in the late 19th and early 20th centuries, when Italian immigrants started arriving in the United States. They brought their culinary traditions with them, including the simple, delicious flatbread known as pizza. The first pizzeria in America, Lombardi's, opened in New York City in 1905, and it quickly became a hit with the local Italian community. Early American pizzas were very similar to Neapolitan pizzas, with thin crusts, simple tomato sauce, mozzarella cheese, and a few basic toppings.

However, as pizza spread beyond Italian neighborhoods, it began to evolve. American pizza makers started experimenting with different crusts, toppings, and cheeses, adapting the recipe to suit local tastes and preferences. The invention of commercial yeast and high-gluten flour allowed for the production of thicker, chewier crusts that could support a larger quantity of toppings. This marked a significant departure from the thin, delicate Neapolitan style.

After World War II, pizza's popularity exploded across the United States. Returning soldiers who had tasted pizza in Italy during the war craved it back home, and pizzerias began popping up in cities and towns across the country. Franchises like Pizza Hut and Domino's helped to standardize the American pizza experience, making it accessible to a wide audience. These chains introduced innovations like pan pizza and stuffed crust pizza, further diversifying the American pizza landscape.

Today, pizza is one of the most popular foods in America, with countless variations and regional styles. From the deep-dish pizza of Chicago to the thin-crust pizza of New York, there's an American pizza for everyone. It's a food that has been shaped by immigration, innovation, and the American love of big, bold flavors.

Types of Big American Pizza

Okay, so we know what makes a pizza "American," but what are some of the specific types you might encounter? Let's explore some of the most popular styles:

  • New York-Style Pizza: This is probably what comes to mind when you think of classic American pizza. It's characterized by its large, thin, hand-tossed crust that's crispy around the edges and foldable in the middle. New York-style pizza is typically topped with tomato sauce, mozzarella cheese, and a sprinkle of dried oregano. Pepperoni is the most popular topping, but you'll also find sausage, mushrooms, and onions.
  • Chicago Deep-Dish Pizza: A true behemoth of the pizza world! Chicago deep-dish is baked in a high-sided pan, creating a thick, buttery crust that's layered with cheese, toppings, and a chunky tomato sauce on top. It's like a pizza pie, and it's incredibly filling. Because of the depth, it takes longer to bake than a typical pizza.
  • Detroit-Style Pizza: This rectangular pizza features a thick, airy crust with a crispy, cheesy edge. Detroit-style pizza is baked in a well-oiled pan, which gives the crust a unique, almost fried texture. It's typically topped with tomato sauce, Wisconsin brick cheese, and pepperoni, with the sauce often applied after baking.
  • California-Style Pizza: This style is all about fresh, local ingredients and creative toppings. California-style pizza often features a thin, crispy crust and is topped with things like goat cheese, artichoke hearts, roasted vegetables, and pesto. It's a lighter, more gourmet take on pizza.
  • St. Louis-Style Pizza: Known for its thin, cracker-like crust and Provel cheese (a blend of provolone, Swiss, and cheddar), St. Louis-style pizza is cut into squares rather than slices. It's a unique and divisive style, but it has its devoted fans.

Recipes for Big American Pizza

Alright, guys, now for the fun part: making your own big American pizza at home! Here are a couple of recipes to get you started:

New York-Style Pizza Recipe

Ingredients:

  • For the Dough:
    • 3 1/2 cups (440g) bread flour, plus more for dusting
    • 1 teaspoon (3g) active dry yeast
    • 1 teaspoon (6g) sugar
    • 1 1/2 teaspoons (9g) salt
    • 1 1/2 cups (360ml) warm water (105-115°F)
    • 2 tablespoons olive oil, plus more for greasing
  • For the Sauce:
    • 1 (28 ounce) can crushed tomatoes
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon garlic powder
    • Salt and pepper to taste
  • For the Toppings:
    • 8 ounces mozzarella cheese, shredded
    • Pepperoni slices (or your favorite toppings)

Instructions:

  1. Make the Dough: In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and olive oil and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  2. Make the Sauce: In a medium bowl, combine the crushed tomatoes, oregano, basil, garlic powder, salt, and pepper. Stir to combine.
  3. Preheat and Prep: Preheat your oven to 475°F (246°C) with a pizza stone or baking steel inside. If you don't have a pizza stone or steel, you can use a baking sheet.
  4. Shape the Dough: Punch down the dough and divide it in half. On a lightly floured surface, stretch or roll one piece of dough into a 12-14 inch circle. Transfer the dough to a pizza peel dusted with cornmeal or flour.
  5. Top the Pizza: Spread a thin layer of sauce over the dough, leaving a 1/2-inch border. Sprinkle with mozzarella cheese and top with pepperoni or your favorite toppings.
  6. Bake the Pizza: Slide the pizza onto the preheated pizza stone or baking steel. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  7. Slice and Serve: Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Detroit-Style Pizza Recipe

Ingredients:

  • For the Dough:
    • 3 1/2 cups (440g) bread flour, plus more for dusting
    • 1 teaspoon (3g) active dry yeast
    • 1 teaspoon (6g) sugar
    • 1 1/2 teaspoons (9g) salt
    • 1 1/2 cups (360ml) warm water (105-115°F)
    • 2 tablespoons olive oil, plus more for greasing
  • For the Sauce:
    • 1 (28 ounce) can crushed tomatoes
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon garlic powder
    • Salt and pepper to taste
  • For the Toppings:
    • 8 ounces Wisconsin brick cheese, shredded
    • Pepperoni slices
    • Olive oil for the pan

Instructions:

  1. Make the Dough: Follow the same dough recipe as the New York-Style Pizza. Allow the dough to rise.
  2. Prepare the Pan: Generously oil a 9x13 inch rectangular pan with olive oil. This is key to getting that crispy crust!
  3. Shape the Dough: Punch down the dough and transfer it to the prepared pan. Gently stretch the dough to fit the pan, pressing it into the corners. Don't worry if it doesn't reach all the way to the edges – it will spread as it rises.
  4. Second Rise: Cover the pan with plastic wrap and let the dough rise for another 30-45 minutes.
  5. Preheat the Oven: Preheat your oven to 450°F (232°C).
  6. Top the Pizza: Sprinkle the Wisconsin brick cheese evenly over the dough, making sure to get cheese all the way to the edges of the pan. Top with pepperoni slices.
  7. Bake the Pizza: Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The edges of the cheese should be crispy and slightly caramelized.
  8. Add the Sauce: Remove the pizza from the oven and let it cool for a few minutes. Spoon stripes of tomato sauce over the pizza.
  9. Slice and Serve: Slice the pizza into squares and serve immediately.

Tips for Making the Best Big American Pizza

Want to take your homemade pizza to the next level? Here are a few tips:

  • Use High-Quality Ingredients: The better the ingredients, the better the pizza. Use good-quality flour, fresh tomatoes, and high-quality cheese.
  • Don't Overwork the Dough: Overworking the dough can result in a tough crust. Mix the dough until it's just combined, and knead it until it's smooth and elastic.
  • Let the Dough Rise Properly: Allowing the dough to rise properly is essential for developing flavor and texture. Be patient and let it rise in a warm place until it's doubled in size.
  • Preheat Your Oven: Preheat your oven to the highest temperature possible, and use a pizza stone or baking steel for a crispy crust.
  • Don't Overload the Toppings: Too many toppings can make the pizza soggy. Stick to a few high-quality toppings that complement each other.
  • Experiment with Flavors: Don't be afraid to experiment with different toppings and flavor combinations. Try adding roasted vegetables, different cheeses, or a drizzle of olive oil after baking.

Conclusion

So there you have it, guys! A comprehensive guide to big American pizza. From its humble beginnings to its modern-day variations, pizza has become a beloved staple of American cuisine. Whether you prefer a classic New York-style slice or a decadent Chicago deep-dish, there's an American pizza out there for everyone. So, get in the kitchen, try out these recipes, and create your own big American pizza masterpiece. Enjoy!