Pizza

Italy

Sardenara is an Italian pizza hailing from the region of Liguria. Despite its classification as a pizza, sardenara is not a typical pizza, but more of a savory focaccia flatbread. It consists of a rectangular-shaped dough that is traditionally topped with tomato sauce, salted anchovies, whole garlic cloves, black olives, and oregano. Originally, the toppings did not include tomatoes, but a sort of paste made with sardines was smeared over the dough and the pizza was garnished with sardine heads on top, which is how the dish got its name sardenaira or sardenara. Sardenara is often compared to pissaladi&egrave;re, a Proven&ccedil;al dish which is topped with anchovy paste. In Imperia, the dish is also referred to as pizza all&rsquo;andrea or pizzalandrea, a name that is associated with Andrea Doria, an Italian admiral, who is said to have been the inspiration for the dish or its creator. In Bordighera, it's called pisciar&agrave;, in Ventmiglia, it's called pisciadela, and the dish is known as macchetusa in Apricale, referring to the machetto, a sauce made in a mortar with salted anchovies.

Sardenara

United States

In the United States, Sicilian pizza denotes a thick, square-shaped dough topped with mozzarella cheese and tomato sauce. The sauce is often placed on top of the cheese in order for the crust to be well-cooked. This pizza was brought to the United States (primarily New York) by Sicilian immigrants, and it was derived from sfincione. Although sfincione doesn't contain mozzarella, Italian bakeries in NYC had access to inexpensive mozzarella so it was only logical that they began to top their sfincione with it. Nowadays, Sicilian-style pizza is popular in numerous Italian-American communities in New York, New Jersey, Michigan, Connecticut, Rhode Island, and Massachusetts.

Sicilian Pizza

St. Louis-style pizza is a unique type of pizza originating in the Midwestern American city of St. Louis, Missouri and the surrounding areas. Unlike regular pizzas, the crust is very thin and cut into squares or rectangles instead of wedges, but it can still be layered with many different toppings. The pizza is typically prepared with Provel, a processed cheese made by combining Provolone, Swiss cheese, and white Cheddar. Although there are various recipes for this dish, they all seem to derive from Imo's, a popular pizza chain from St. Louis.

St. Louis-Style Pizza

Somewhat similar to a calzone, the American stromboli is a savory type of turnover filled with classic pizza ingredients: mozzarella or other types of cheese, Italian meats like salami, pepperoni, bresaola, and capocollo, and sometimes even vegetables, while the marinara sauce is served on the side, rather than baked inside with the filling. The dough can be either Italian bread dough or standard pizza dough, and before baking, the finished product is rolled into a loaf, similar to that of a jellyroll. Unlike calzone, stromboli did not originate from Italy, but supposedly from suburban Philadelphia where it was invented in the 1950s and named after one of Roberto Rossellini's movies.

Stromboli

Stuffed pizza is an American pizza that started its way to popularity in Chicago a bit later than the deep-dish pizza, with which it shares many similarities. It has a more solid and smooth crust than the deep-dish pizza. The dough is also a bit drier and sweeter. The pizza is topped with a generous amount of cheese and various other ingredients such as vegetables and crumbled sausages. The next thing that goes on top is another thin layer of dough (hence the name stuffed pizza), usually with slits cut into it so that it lets moisture out while it cooks. And finally, the pizza is topped with tomato sauce before baking.

Stuffed Pizza

Tomato pie (New Jersey-style) is a thin-crusted dish that inverts the typical pizza's "sauce on the bottom, cheese on top" formula, and it is basically pizza in reverse. Dating back to the 19th century, this dish is derived from Sicilian pizza and is typically found in Sicilian-American communities. The ingredients are mostly the same as for the regular pizza, the only difference being that the cheese in tomato pie is added first, while the tomatoes are added on top. Ideally, the crust should be thick and crispy. Although there are many varieties of tomato pie, pizza joints in Trenton, New Jersey are said to follow the most authentic recipe.

Tomato Pie

Canada

Windsor style-pizza is a unique Canadian pizza originating from Windsor, Ontario. The pizza has a medium-thin crust, and it's most often topped with oregano-spiked tomato sauce, mozzarella cheese that's produced by Galati, canned mushrooms, and sticks of shredded pepperoni, so that every bite of the pizza has the flavor of pepperoni, no matter which part of the pizza you bite into. The toppings always go on top of the cheese, never under it. There's also the option of adding more toppings such as green peppers and bacon. The pizzas are cooked on cornmeal on stone deck ovens, making the crust crispy in the process. According to Windsor's Community Museum, the inventor of this pizza is unknown, but the main contenders for the title are Sam's Pizzeria, Volcano Pizzeria, and Mario's Restaurant. In Windsor, this pizza is used to celebrate all kinds of festive occasions, from birthdays to weddings.