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Sometimes referred to as pizza bassa ('short pizza') to distinguish from pizza alta ('tall pizza' – the Neapolitan style). [6] One of the key differences in the ingredients for the dough compared to the Neapolitan style is in the addition of oil, which contributes to the crispness of the resulting base, described using the word scrocchiarella ...
Preheat the oven to 350 degrees F. and lightly spray a baking sheet with non-stick cooking spray. Set aside. Combine all ingredients into a bowl.
Pizza napoletana (in Italian), pizza napulitana (in Neapolitan) Type: Pizza: Place of origin: Italy: Region or state: Naples, Campania: Main ingredients: Although in the strictest tradition of Neapolitan cuisine there are only two variations (pizza Margherita and pizza marinara), a great number of Neapolitan pizza varieties exist, defined by ...
Altoona-style pizza is a distinct type of pizza created in the city of Altoona, Pennsylvania, by the Altoona Hotel. The definitive characteristics of Altoona-style pizza are a Sicilian-style pizza dough , tomato sauce , sliced green bell pepper , salami , topped with American cheese and pizzas cut into squares instead of wedges.
Spread pizza cheese and chopped garlic on the tortilla and cover with another tortilla. 3. Spread pizza cheese, gorgonzola cheese and apples over the second tortilla.
Thin-crust pizza may refer to any pizza baked with especially thin or flattened dough, and, in particular, these types of pizza in the United States: Tavern-style pizza, sometimes known as thin crust Chicago-style pizza; New Haven-style pizza; New York-style pizza; St. Louis-style pizza
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Brier Hill pizza is characterized by a breadlike dough, thick tomato sauce, bell peppers and Romano cheese rather than the more-typical mozzarella. [1] [4] [5] [6] The traditional toppings were used because home-canned tomatoes and peppers were common items in many Italian homes and Romano cheese can be stored without refrigeration.