How Many Types Of Pizza Are There?

08.07.2022Domingo CastilloFast foodLeave a Reply

40 Different Styles of Pizza Around the World. Here’s another top food infographic created by Food Republic that looks at the many types of pizza available around the world – Italian’s should probably look away now.
Types of Pizza

1. Neapolitan Pizza	2. Chicago Pizza	3. New York-Style Pizza
4. Sicilian Pizza	5. Greek Pizza	6. California Pizza
7. Detroit Pizza	8. St. Louis Pizza	9. Types of Pizza Crust

There are on average, 8 slices per 12 inch pizza. As to how many servings there are depends upon what each person considers a serving. This can be anything from 1 slice to the entire pizza!!! Most people eat about 2–3 slices.

What are the different types of American pizza?

American Pizza types 1 Name 2 Bhut Jolokia 3 Broccoli 4 Buffalo Chicken 5 California Style 6 Carolina Reaper 7 Cauliflower Crust, Low-carb 8 Cheeseburger Style 9 Chicken Alfredo 10 Detroit Style More items

What are the different types of Neapolitan pizza crusts?

Today, there are different variations of Neapolitan pizza crust, including pizza Margherita, pizza Marinara, and pizza Margherita extra. An authentic Neapolitan pizza is made of just flour, yeast, salt, and water. The traditional toppings are tomatoes, fresh mozzarella, olive oil, basil leaves, and oregano.

How many pizzas should you order?

p = 3a 8. Thus, the number of pizzas p you should order is equal to 3 times the number of guests a, divided by 8. And don’t just take our word for it. The fine folks over at Giordano’s, who are experts at pizza if there ever were, suggest that a ratio of 3/8 is the right ratio of pizza to order for a party.

How many slice pizza you should eat?

While most pies are sliced into eight pieces, a double-cut pie will come with 16. Start with one slice and only grab another if you’re genuinely still hungry. If you pair your pizza with something fibrous and filling like a house salad with chicken, you likely won’t need to go back for more.

How many people exactly like pizza?

The same study reported that 49% of consumers indicate they would like pizza establishments to offer “more authentic” pizzas. Irving feels that the increased sophistication of the pizza diner is a plus for independent pizzerias. “They do care about their ingredients,” Irving notes.

40 Different Styles of Pizza Around the World

H Another great food infographic, this one prepared by Food Republic, looks at the many sorts of pizza available throughout the world – Italians should definitely keep their distance for the time being.
Like their collection of 40 distinct hot dogs, the infographic examines everything from the classic Neapolitan to the pizza cone, amongst other things.
An intriguing range of slices is offered, including deep-fried pizza crisp from Scotland, a slice that is fully coated in minced lamb, and a Chicago deep dish pizza, amongst others.
Examine the images below and be amazed at how many distinct sorts of pizza are available all throughout the world.
The most recent article The Producers are as follows: Meet the First Lady of Barolo.
Meet the Team Behind the Scenes: Carlotta Rinaldi, together with her sister, Marta, has taken over the family wine label in Barolo, Piedmont, and is a member of a female-led movement that is infusing a new sensibility into the world-renowned wine area of the same name.

Take a look at her tale.Article What Are Pimentos Used For and How Do You Prepare Them?Pimentos are more than just the small red object that can be found within olives: learn more about this type of chilli pepper, its flavor, and how to use it into your culinary routine.

The most recent information about FDL+ Recipe Mostaccioli in the Oven (FDL+) Presented here is a recipe from Fine Dining Lovers for Baked Mostaccioli, a cozy, tasty, and simple pasta meal that is excellent for a lazy Sunday supper.
Article 10 Insanely Delicious Chicken Wing Recipes (FDL+) This is a fantastic compilation of 10 quick chicken wings recipes, including crispy chicken wings, air fryer chicken wings, and grilled chicken wings, so you can make them whatever you like them best.

Types of Pizza

Since its modest beginnings in Italy, pizza has undergone a number of alterations to become the meal that so many people are familiar with and enjoy today.
However, whether you’re just starting out as a pizza restaurant or want to add a pizza oven to your existing operation, deciding what flavor of pizza to serve might be a challenging decision.
We’ll go through the many sorts of pizza, their history, and the ingredients you’ll need to prepare them, so you can start serving out tasty slices to your visitors right away.
– More information may be found in our informative infographic.
Shop for all of your pizza supplies and equipment here.

1. Neapolitan Pizza

The Neapolitan pizza is considered to be the original.
The origins of this delectable pie may be traced back to the 18th century in Naples, Italy.
During this historical period, the poorer people of this beach city usually purchased food that was inexpensive and could be consumed quickly on the spot.
The good news for them was that Neapolitan pizza was inexpensive and easily accessible from a variety of street vendors.

Variations of Neapolitan Pizza

There are three official varieties of Neapolitan pizza available today: Pizza Marinara: Made with tomatoes, garlic, oregano, and extra virgin olive oil, this dish is delicious.
Pizza Margherita: This pizza is made out of tomatoes, sliced mozzarella, basil, and extra virgin olive oil, among other ingredients.
A pizza Margherita with an extra topping of tomatoes, mozzarella from Campania (from Italy), basil, and extra virgin olive oil is served.

Neapolitan Pizza Traditional Toppings:

Fresh mozzarella, tomatoes, basil leaves, oregano, and olive oil are some of the most common toppings on Neapolitan-style pizza. Because Neapolitan pizza is thin, it is not intended to withstand the weight of a large number of toppings. It’s so thin, in fact, that traditional Neapolitan pizza is traditionally eaten with a fork and knife.

Neapolitan Pizza Baking Suggestions:

In order to produce ″authentic″ Neapolitan pizza, many people believe it must be baked in a wood-burning oven that is heated anywhere from 800 to 1,000 degrees Fahrenheit, similar to how it was prepared many years ago. This is not necessarily true. When baking the pie at this high temperature, it only takes around 70-90 seconds for the pie to be fully cooked. Return to the top of the page

2. Chicago Pizza

In honor of the city in which it was developed, Chicago pizza, also known as deep-dish pizza, was named after the city in which it was invented.
During the early 1900s, Italian immigrants in the Windy City were on the lookout for a dish that was comparable to the Neapolitan pizza that they were familiar with and enjoyed.
It was not Ike Sewell’s intention to replicate the notoriously tiny pie, but rather to do something completely different.
The result was a pizza with a thick crust that had raised sides, similar to that of a pie, and elements that were arranged in reverse order, with slices of mozzarella lining the dough and being followed by meat, veggies, and finally a can of crushed tomatoes on the top.
Following the success of this original idea, Sewell went on to develop the now-famous chain restaurant Pizzeria Uno.

Chicago Pizza Traditional Toppings:

In general, the toppings for Chicago pizza consist of ground beef, sausage, pepperoni, onion, mushrooms, and green peppers, all of which are placed beneath the tomato sauce on the pie. Chicago pizza is popular in the United States. Some establishments may finish their pizzas by sprinkling a generous amount of Parmesan cheese on the tomato sauce.

Chicago Pizza Baking Suggestions:

It’s critical to grease the pan before attempting to remove a Chicago pizza from it in order to make it easier to remove.
Adding oil to the pan will also assist to make the base of the dough a little crispier, which is beneficial.
As a result of the increased number of toppings and dough, baking a deep dish pizza might take longer than usual, requiring an additional 30 – 35 minutes.
Return to the top of the page

3. New York-Style Pizza

New York-style pizza is one of the most well-known regional pizza variants in the United States, thanks to its characteristic big, foldable pieces and crispy outer crust.
Originating as a variant on the traditional Neapolitan-style pizza, the New York slice has since gained a cult following of its own, with some claiming that its distinct flavor is due to the minerals contained in New York’s tap water supply.

New York-Style Pizza Traditional Toppings:

Tomato sauce and mozzarella cheese are two of the most common ingredients on New York-style pizza.
In contrast to their thin-crust counterparts, the Neapolitan and New York-style pizzas can accommodate a broad variety of extra toppings, ranging from pepperoni and sausage to mushrooms and anchovies.
While this form of pizza may be topped with nearly any type of topping, it’s typical to see pizza aficionados sprinkling oregano, red pepper flakes, Parmesan cheese, and garlic powder on their slices of New York pizza.

New York-Style Pizza Baking Suggestions:

Many people believe that, similar to the Neapolitan pizza, a New York-style pizza must be baked in a wood or coal-fired oven in order to be considered authentic. The same wonderful and crispy finish may be achieved by baking them in gas deck ovens, which are becoming increasingly popular. Return to the top of the page

4. Sicilian Pizza

Sicilian pizza, also known as ″sfincione,″ is a thick slice of pizza with pillowy dough, a crispy crust, and a hearty tomato sauce that is rich and flavorful.
Served either with or without cheese, this square-cut pizza is frequently served with the cheese tucked inside the sauce to avoid the pie from becoming soggy during the baking process.
It was Sicilian immigrants that introduced Sicilian pizza to the United States in the nineteenth century, and it only became popular in the United States after World War II.

Sicilian Pizza Traditional Toppings:

Sicilian pizzas are frequently topped with a variety of vegetables such as tomato, onion, anchovies, and herbs.

Sicilian Pizza Baking Suggestions:

Use an olive oil mix to line your baking sheet before baking your Sicilian pizza dough to bring out the taste even more.
When baking a pie, the temperature of the oven has a role in determining how long it will take.
For example, if your oven is preheated to 425 degrees Fahrenheit, it should take around 15 – 20 minutes to bake your Sicilian pizza in that temperature.
Return to the top of the page

5. Greek Pizza

Greek pizza was invented by Greek immigrants who immigrated to America and were exposed to Italian pizza during their time there.
Greek-style pizza, which is particularly popular in the New England states, is distinguished by a thick and chewy crust that is baked in shallow, oiled pans, resulting in a bottom that is virtually deep-fried in appearance.
While the crust on this form of pizza is puffier and chewier than the dough on thin crust pizzas, it is not nearly as thick as the crust on deep-dish or Sicilian pizzas.

Greek Pizza Traditional Toppings:

Greek pizza is often topped with a lot more sauce than it does with mozzarella.
The sauce is often made with a sour tomato paste and a strong flavor of oregano in it.
In many cases, it is just topped with cheese, which is typically a blend of mozzarella and cheddar or provolone.
It may include a range of non-Greek or Greek toppings, such as feta cheese, black olives, and red onion, as well as other ingredients.

Greek Pizza Baking Suggestions:

Pizza made in Greece is often cooked on a shallow, circular pan that has been liberally coated with olive oil in order to achieve a puffy, chewy crust. By lining the pan with oil, you may also cook the bottom of the dough as it bakes at the same time. Return to the top of the page

6. California Pizza

California pizza, often known as gourmet pizza, is distinguished by the use of unique ingredients.
When Chef Ed LaDou began experimenting with different pizza recipes in the iconic Italian restaurant Prego in the late 1970s, it was the beginning of a classic pizza tradition.
A pizza made with mustard, ricotta, pate, and red pepper was produced by him, and he served it to Wolfgang Puck entirely by coincidence.
Puck was so taken by LaDou’s inventive pie that he recruited him to work as the chief pizza cook at his restaurant.
It was here that LaDou developed more than 250 original pizza recipes, which later became the basis for the menu of the California Pizza Kitchen network of restaurants.

California Pizza Traditional Toppings:

The term ″traditional″ toppings does not apply to California pizza because it is a creation of its own. Because of the absence of detail, you are free to be creative. It is possible to incorporate everything from chicken and artichokes to goat cheese and egg in your recipe.

California Pizza Baking Suggestions:

Making the decision between a thin or thick crust will impact how your pizza will be baked in the oven. Return to the top of the page

7. Detroit Pizza

Detroit-style pizza was first baked in a square automotive parts pan in the 1940s, as a nod to the city’s longstanding links to the automobile manufacturing industry.
Detroit pizza is first covered with pepperoni, then with brick cheese, which is spread to the extreme edges of the pan, resulting in a caramelized cheese border around the perimeter of the pan.
An order comparable to Chicago-style pizza is then followed by the spooning of sauce over the pie.
It has a thick, exceptionally crispy crust that is soft and airy on the inside, and it is made with fresh ingredients.

Detroit Pizza Traditional Toppings:

Pepperoni, brick cheese (often Wisconsin brick cheese), and tomato sauce are the customary toppings on Detroit pizza, according to legend. Mushrooms and olives are other common additions to pizza toppings.

Detroit Pizza Baking Suggestions:

Make use of a customized Detroit pan or a conventional jelly roll baking pan for this recipe.
Using your fingers, press the air out of the dough while pressing it to the edges of the pan.
You should be able to stretch the dough up the sides about half an inch.
Make care to generously spread the cheese throughout the dough and to the edges in order to get a caramelized border.
Continue to cook for 10-15 minutes at the highest possible heat setting (500 to 550 degrees Fahrenheit).
Make sure to cut your pieces into squares!

Return to the top of the page

8. St. Louis Pizza

Are you looking for a light slice of pizza?
St.
Louis pizza is distinguished by its thin crust, which has a cracker-like consistency and is baked without the use of yeast.
St.
Louis pizza is often sliced into three- or four-inch rectangles, which are referred to as ″party″ or ″tavern″ cuts because of the crunchy crust.
A melting blend of cheddar, Swiss, and provolone cheeses is used in this pizza’s Provel processed cheese, which is used on this pizza.

In the nineteenth century, a flood of Italian immigrants seeking work in St.Louis brought the city to its current population density.The St.

Louis-style pizza was developed by the Italian population, which was mostly composed of people from Milan and Sicily.
This dish’s sweet sauce is a nod to the Sicilian influence on the dish.

See also: How To Eat A Sushi Hand Roll?

St. Louis Pizza Traditional Toppings:

Provel cheese, a sweeter tomato sauce, and a generous amount of oregano are the main ingredients of St. Louis pizza. Because of its hard crust, St. Louis-style pizza may be topped with a variety of ingredients of your preference.

St. Louis Pizza Baking Suggestions:

Make use of a pizza stone or a thin baking sheet and bake on the bottom rack of the oven. Return to the top of the page

Types of Pizza Crust

While the dough and crust of a pizza may go unnoticed by most people, they are essential in the creation of a wonderful pizza. It is possible to mold and shape your pizza dough and crust in a variety of ways, but thin and thick crusts are the most common options.

Thin Crust Pizza

In the middle, where the sauce, cheese, and other ingredients are put on the pizza, thin crust pizzas are smaller, but they build up to a crispy, yet doughy, crust edge.
The secret to getting thinner dough is to carefully stretch out the dough to create the edges as you go around the circle.
Because thin crust pizzas such as Neapolitan and New York can’t withstand the weight of many toppings, they are frequently served with a limited number of toppings.
Using a thin crust will allow you to add more toppings to your pie while still maintaining its integrity.
Simply make the core of the pie a little thicker in order to do this.

Thick Crust Pizza

The thick crust is thick all the way through in order to support the weight of the sauce and toppings on top of the pizza.
Typically, the crust can be anywhere from 1/8 to 1/4 inch thick, depending on the recipe.
Because thick crust pizzas, such as Chicago and Sicilian, have edges that must be rolled out on a cutting board and shaped into the shape of the pan that will be used to bake them, the crust is generally rolled out on a cutting board and shaped into the shape of the pan that will be used to bake them.
Return to the top of the page

Supplies and Equipment for Different Styles of Pizza

The tools and equipment you’ll need to prepare each pizza are as unique as the pizzas themselves, so be sure to shop around.
According on the type of pizza you are making, you will need different equipment and ingredients for each one of them.
Convection ovens, pizza cutters, pizza peels, and bulk seasonings are some of the more common pizza materials available.
Specialty pizzas require specialized types of pizza pans or screens to be baked in order to be successful.
Chicago-style pizza, on the other hand, is generally cooked in a deep dish or cast iron pan, while New York and California-style pizzas are traditionally produced on a pizza screen and served on a coupe pizza pan, respectively.
In order to bake the ideal custom pizza, make sure you have all of the ingredients and materials necessary for the style of specialty pizza you want to prepare.

Return to the top of the page Return to the top of the page If you’re having trouble deciding which sorts of pizza to serve, check out our list of different styles of pizza to get you started.Pizza, whether it’s a simple cheese pizza or a custom-made pie, is a fantastic opportunity to demonstrate your culinary abilities to friends and family.

8 Main Types of Pizza Crusts: Which is Your Favorite?

Pizza is a mind-blowing dish that is thought to have originated in Naples, Italy, at the turn of the nineteenth century.
Despite the fact that pizza is enjoyed all over the world, most people are more concerned with the toppings and the sauce than with the dough, which is an essential pizza component.
Every pizza slice is built on a crust that is both crispy and chewy.
It distinguishes the flavor, density, and texture of the pizza.
So, today I’m here to assist you in understanding the many sorts of pizza crusts that you might like to experiment with.
Before we go any further, it’s important to remember that pizza crusts can be either thin or thick in thickness.

We’ll look at the options that are available in each category.

Thin Crust

For the most part, thin crust pizza is the preferred choice among pizza connoisseurs. The following thin-crust pizza variations are available:

1-3. Neapolitan Crust

This is the traditional Italian pizza crust, and it’s delicious.
It is the original variety of pizza, having developed in Naples, Italy, in the 18th century, and has been around ever since.
The popularity of Neapolitan pizza has contributed to the spread of the dish around the world.
There are many distinct types of Neapolitan pizza dough available today, including pizza Margherita, pizza Marinara, and pizza Margherita extra, to name a few.
An true Neapolitan pizza is prepared just of flour, yeast, salt, and water, with no other ingredients.
Tomatoes, fresh mozzarella, olive oil, basil leaves, and oregano are the customary toppings for this pizza.

Because of the thin crust of Neapolitan pizza, it can withstand a large number of toppings.When it comes to preparing Neapolitan pizza, there are no machines involved.The dough is kneaded by hand and should be 1/3cm thick in the middle and 35cm in diameter when finished baking.

It is cooked at temperatures in excess of 800 degrees in a wood-fired, dome-shaped baking oven.
It should only be cooked for 90 seconds in order to achieve the same lightness and subtle crispiness as the real Neapolitan pizza.
The pizza margherita and the pizza marinara are two popular styles that can be found on most local restaurants.
Compared to the former, the latter has tomatoes, mozzarella, and basil, with the former including tomatoes, garlic, and oregano.

4. New York Crust

The large, wide-wedged New York pizza crust is frequently seen in films and television series.
It’s the pinnacle of all pizza styles available, and it’s the most popular.
And it’s been around since the turn of the twentieth century.
In addition to the conventional dough components such as yeast, flour, salt, and water, New York-style pizza includes the addition of oil and sugar.
When you bake at a lower temperature, the addition of oil and sugar causes the crust to color uniformly on all sides.
Typically, it is cooked for roughly 15-20 minutes, which is a significant amount of time.

When the crust is done, it should be soft on the inside and crispy on the exterior.New York-style pizza slices are huge and have a floppy finish, which is characteristic of the city.As a consequence, pizza eaters will have no trouble folding the slice and eating it.

It should be noted that the New York pizza crust has a large amount of gluten flour.
As a result, it acquires its distinct texture and flavor.

5. St. Louis Crust

This may be found in the Midwestern metropolis of St.
Louis, Missouri, as well as its surrounding communities.
St.
Louis pizza variations are not sliced into triangular pieces as are other styles of pizza.
Instead, they are chopped into squares or rectangles of three or four inches in width or length.
When it comes to pizza parlors and bars in the Midwest, this cutting technique is referred to as party or tavern cut.

St.Louis pizza is distinguished by a number of distinctive traits.It is made of unleavened dough (dough that has not been fermented with yeast) rather than leavened New York-style pizza.

The outcome is a crust that is very thin, spherical, and cracker-like in appearance.
St.
Louis crust is difficult to fold, to put it another way.
Party and get-togethers are made much more enjoyable with this option.
Furthermore, rectangular slices rather than pie portions are the ideal way to serve it.
Provel processed cheese is a popular topping for St.

Louis pizza because of its versatility.There are three types of cheese in this sandwich: provolone, cheddar, and Swiss.

Thick Crust

Large amounts of toppings may be placed on thick crusts without the crust collapsing to smithereens. The following are examples of thick-crust pizza styles:

6. Sicilian Crust

This type of pizza is sometimes referred to as Detroit-style pizza.
Some claim that Sicilian immigrants brought pizzas made in the style of their own country to the United States.
Especially prevalent in big metropolitan areas, such as the upper Midwest and the East Coast, this form of pizza dough is becoming increasingly popular.
The dough for Sicilian style pizza is made with all-purpose or bread flour, quick yeast, olive oil, water, and salt, among other ingredients.
Its crust is layered with layers of tomato sauce, mozzarella cheese, and garlic, and it is baked till golden brown.
If the Sicilian crust is cooked in a square form, it becomes somewhat thinner and chewier in texture.

The Sicilian crust is a deep-dish type pizza with a crust that is somewhat more than an inch thick and serves as the base for the pizza.Sicilian pizzas are an inch and a half thick in New York, although in other parts of the world they are an inch and a half thick.Most of the time, it’s chopped into rectangular shapes.

In addition, the crust to topping ratio is greater.
The crust is also light and airy due to the fact that it is created with dough that has a larger proportion of water and oil.
Pizza makers utilize a deep baking sheet that has been lightly sprayed with olive oil to create this type of pizza dough.
The bottom and sides of the crust are given an almost fried feel by baking them on a well-oiled baking pan.
Your taste buds will swoon over the crispy bottom and fluffy inside of this Detroit-style pizza.

7. Chicago-Style Deep Dish Crust

Unlike other crust styles, this one is extremely dense, with a crust that may be up to two inches thick.
It has more than enough capacity to accommodate a massive quantity of gooey cheese, sauce, and a limitless number of toppings because the crust is significantly deeper.
The Chicago-style crust, in contrast to other pizzas, is baked in an iron skillet or a circular, steel pan, rather than on a flat baking sheet like other pizzas.
This causes the dough to crisp up to its ideal crispness.
The pan is also greased to produce a fried appearance on the crust’s exterior as well as a butterfly taste on the inside of the crust.
The deep dish pizza dough in the manner of Chicago takes around 30-45 minutes to prepare.

This is due to the fact that there is a thick layer of toppings on it.The toppings for this sort of pizza dough are assembled in an upside-down manner, as the name implies.If cheese is used as the top layer, it has the potential to become scorched.

Semolina, cornmeal, and food coloring may be added to the dough in addition to the standard wheat flour.
This is done in order to give the crust a distinct yellowish tone.
You could choose to add some Parmesan cheese on top to improve the taste, flavor, and texture.
Onions, bell peppers, and mushrooms are some of the other toppings you might want to try.
Ordering Chicago-style pizza crust for takeout or delivery will result in an uncut crust arriving at your door.
If the pizza is cut ahead of time, the moisture from the sauce and toppings may seep into the dough, resulting in soggy crust.

The pie will grow mushy and lose its crispiness as a result of this process.

8. Pan Pizza Crust

It is approximately 1/2 inch less thick than the thick crust pizza options at Domino’s freshly prepared pan-baked pizzas.
It’s similar in appearance to Chicago-style pizza and is more popular in North America than anywhere else in the world.
This pan-baked pizza is incredibly soft, thanks to the addition of additional cheese, which imparts a buttery flavor.
Because the pan pizza crust isn’t thin, you’ll want to be aware of this.
Due to the fact that it is only half an inch shorter than thick crust pizza variations, it comfortably fits into the center of the pack.
In reality, this sort of pizza crust provides the ideal balance of size for the majority of pizza enthusiasts.

In general, the crust of this pizza is crunchier on the bottom and softer on the interior, with a chewier core.The conventional pan pizza serves as the ideal base for experimenting with different tastes.This is one of the reasons why this crust is a consumer favorite across the board.

For this crust, the dough is pushed onto a pizza pan that has been coated with olive oil before being baked.
After that, the dough is allowed to rest immediately on top of the tomato sauce.
The cheese and other toppings are placed on top of the tomato sauce.
It is beneficial to place the cheese and toppings on top of the sauce in order to avoid the crust from becoming soggy.
It should be cooked and crispy on the sides and bottoms of the crust if done correctly.
It should be noted that in the 1960s, Pizza Hut made the pizza pan crust popular all over the world.

Traditional vs. Pan Crust Pizza

A classic pizza and a pan crust pizza are fundamentally different in three ways. The following are the distinctions between them:

Thickness

It is necessary to cook the pan crust pizza in a recessed pan or cast-iron skillet. As a result, the crust rises higher, similar to how deep dish pizza rises higher than regular pizza. The conventional crust pizza has more room to spread outward than the thin crust pizza. So it’ll be able to grow without being constrained and will come out thinner than the pan crust.

Cooking Time

The pan crust pizza cooks in less time than the traditional crust pizza.
The reason for this is because when the sides and bottom of the crust come into direct touch with the recessed pan or cast-iron skillet, they absorb more heat more rapidly.
In the case of the conventional crust, the flat pan or brick comes into touch with the crust only at the bottom of the pie.
The crust absorbs heat slowly, resulting in a longer cooking time in the long run.

Texture

In terms of texture, the classic pizza crust is thinner than the thin-crust kind.
A soft inside and crunchier bottom are the apparent results of this process, according to the manufacturer.
When making a pan crust, the dough takes up a lot of space in the pan, resulting in a fluffier and chewier crust in the finished product.
If the crust is baked for an extended period of time, the thin outside surface may become crispy.
The interior, on the other hand, will retain its sponginess, resulting in more filling slices.

See also: How Long To Microwave French Bread Pizza?

Conclusion

There are a plethora of different pizza crusts available, according to the premise.
It’s possible that I didn’t cover everything in this list, and there are plenty additional excellent pizza crust alternatives to consider.
The key to picking the ideal crust is to be aware of your own personal tastes in this regard.
So, take a minute between bites to learn about the different components of each crust before picking which one will become your go-to favorite.

How Many Types of Pizza Actually Exist in the World?

Are you curious as to how many different kinds of pizza there are to choose from?
Sebastiano’s Italian Restaurant in Hollywood, Florida, is here to help you understand everything.
If you’re looking for a ″Italian restaurant near me,″ we’re the place to come.
Try some of our amazing pizza now by stopping by our restaurant.
Since the dawn of time, pizza has undergone several alterations in order to become the meal that it is now.
However, there are a few distinct varieties of pizza, and deciding which one to order can be challenging because they are all extremely similar in flavor and appearance.

Fortunately, we’ll go through the many kinds, their histories, and what you need to know to make them tasty so that you may offer the tastiest slices of each variety to your friends and family.Neapolitan Pizza – The Original and the Best!The origins of this pie may be traced back to the 18th century in Naples, Italy.

Poor folks would regularly purchase food such as pizza during this time period since it was inexpensive and could be consumed fast and conveniently.
Neapolitan pizza is a flatbread topped with tomatoes, mozzarella, olive oil, and garlic that is baked till golden brown.
It first acquired popularity due to the fact that it was inexpensive and could be found almost everywhere on the streets.
The best part about this basic pizza is that you can still customize it with additional toppings if you want to make it your own personal invention.
Deep Dish Pizza – Chicago Style A pie that is so delicious that it is named for the city where it was developed.
While hunting for the neapolitan pizza they were familiar with and liked, Italian immigrants came found a bigger dough with raised edges and decided to invert the contents.

This became known as the New York-style pizza.They then proceeded to line the dough with pieces of mozzarella, followed by their preferred toppings and crushed tomatoes, before baking the pizza.As a result of this unique idea, new pizza businesses have sprung up all throughout the country, allowing consumers to experiment with different sorts of pizza.

Pizza in the Style of New York Pizza in this form has quickly risen to become the most popular type of pizza in the United States.There are several significant distinctions between the styles of Neapolitan and New York, despite the fact that they have many similarities.It has been suggested that the difference is due to how the dough is handled; however, the fundamental distinction is that the crust should be thin, similar to that of a Neapolitan pizza, yet thick enough to be folded in half lengthwise.When you eat with your hands instead of using utensils, the pizza is even more enjoyable, which is very convenient for those who live in New York.Sicilian Pizza is a type of pizza that originates in Sicily.

Some people consider this pizza to be a distant relative of Chicago-style pizza, however there are significant variations between the two.Whatever way you look at it, this square-cut, thick-crust pizza style has a spongier consistency than other types of pizza.In other countries, Sicilian pizza is typically topped with tomato sauce, onions, herbs, anchovies, and bread crumbs before being baked, however in the United States, it is just topped with tomato sauce and mozzarella cheese.

Searching for an Italian Restaurant Near Me?

Have you been looking for a ″Italian restaurant near me″ that locals suggest and that offers a variety of tasty pizza options? Let us show to you that we have some of the greatest pizza in your neighborhood by bringing you a piece or a complete pie to share with your loved ones.

Contact Us

If you are in the Hollywood, FL area, please contact Sebastiano’s Italian Restaurant to learn more about the numerous varieties of pizza and other menu items that we have available to you. Our recipes are created in-house and are sure to satisfy even the most discriminating palate.

11 Types of Pizza – How Many Have You Tried?

SmokedBBQSource is made possible by the contributions of its readers.
If you make a purchase after clicking on one of the affiliate links on this page, we may get a commission at no additional cost to you.
More information is available here: http://www.cnn.com/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/cnn/c Pizza is, without a question, one of the most popular and distinctly American cuisines available to consumers worldwide.
The National Association of Pizza Operators estimates that Americans purchase three billion pizzas every year.
With that mind-boggling figure in mind, why not branch out a bit and sample one of the many delectable varieties of pizza that are now available?
This article discusses the many different types of pizza available, where to get them and how they are best prepared at home..

11 Different but Equally Tasty Types of Pizza

Are you ready to have your taste senses tantalized? Take a look at our collection of some of the most delectable pizza recipes from across the world.

1. Neapolitan Pizza

Get ready to have your taste senses titillated with delight! Take a look at our collection of some of the most delectable pizza recipes from across the globe!

Traditional toppings

Mozzarella cheese (from Buffalo)
tomatoes (from San Marzano)
basil

Where to get Neapolitan pizza

True or not, the traditional method of creating a Neapolitan pizza has been recognized by the United Nations Educational, Scientific, and Cultural Organization (UNESCO).
The True Neapolitan Pizza Association, also known as the ‘Associazione Verace Pizza Napoletana,’ certifies restaurants all over the world that adhere to its exacting requirements for manufacturing classic Naples-style pizzas, among other things.
Located in California’s Silicon Valley, Settebello is one of the most popular venues to sample authentic Neapolitan pizza that is made with a deep regard for its traditional traditions.

How to make it

If you want to make a true Neapolitan pizza at home, the most important thing to remember is to use authentic ingredients and to get the freshest mozzarella and tomatoes that you can find in your area. In addition, you’ll need 00 flour and a very hot oven for this recipe. You may get great results by following this Neapolitan pizza recipe right here!

2. New York-Style Pizza

Pizza made in New York City is distinguished by a thin, foldable base and a wide, thick crust.
It may be eaten whole or in pieces, and it is frequently served in slices for eating on the move.
New York-style pizzas have a higher proportion of cheese than their Neapolitan counterparts, and since they are baked for a little longer period of time on a lower heat, they are created using mozzarella that has a lower moisture content than its Neapolitan counterparts.
The fact that many New York areas have traditional pizza stalls where you can pick up a slice to go underscores the necessity of being able to properly fold your pizza and keep your toppings from slipping off.

Traditional toppings

Mozzarella cheese
Tomatoes

Where to get it

A visit to Di Fara Pizza in Midwood, Brooklyn, is a must if you’re looking for a genuine New York-style pizza. This no-frills pizza takeout has established itself as a New York classic and is popular with pizza enthusiasts from all over the world.

How to make it

Making a New York-style pizza at home isn’t that difficult if you’re prepared to put in the necessary time and effort to get the dough exactly right. Here’s everything you need to know about making New York-style pizza, including the tomato-based sauce.

3. Chicago/Deep-Dish Pizza

When this form of pizza is baked in a pan, it develops a thick crust with plenty of space for a variety of toppings to be added.
Because of the comparatively long cooking durations involved, the toppings of a Chicago pizza are arranged in the opposite order of their appearance.
To assemble, begin with the cheese, then add other toppings, and end with the tomato sauce, which also acts as a protective layer.

Traditional toppings

Cheddar cheese, tomatoes, meat (sausage, pepperoni), onions, mushrooms, bell peppers, and other vegetables

Where to get it

The original Uno Pizzeria and Grill, Chicago’s very first deep-dish pizza restaurant, is the place to go if you want to receive the authentic deep-dish pizza experience. You must visit this establishment if you want an amazing and original Chicago pizza.

How to make it

Deep-dish pizza is simple to make at home and tastes great. Make sure the dough rises properly, prepare a tasty pizza sauce, and then top and bake your Chicago pizza for around 35 minutes at 350 degrees. Learn all you need to know about preparing an authentic Chicago pizza in your own home by reading on!

4. Sicilian Pizza

Sicilian pizza is generally rectangular in shape and has a thick crust of more than one inch in thickness. As its name indicates, it originated in the Italian region of Sicily, where it was initially offered in bakeries under the name sfincione. Imagine today’s Sicilian pizza as a focaccia bread that has been slathered in numerous toppings and baked till crisp and golden brown.

Traditional toppings

Tomatoes, strong cheeses (such as toma from Sicily), onions, anchovies, and herbs

Where to get it

L&B Spumoni Gardens in Brooklyn is one of the greatest locations in the city to get a traditional Sicilian pizza made in the traditional method.

How to make it

Check out this recipe for a typical Sicilian pizza with a soft, chewy crust that you can make at home. Make sure to allow the dough to rise properly before baking. Bake untopped for 15 minutes, then remove from oven, add your toppings, and bake for another 15 minutes, or until golden brown.

5. Californian Pizza

Californian pizza has been around since the 1980s and, like California food in general, is distinguished by the use of fresh, seasonal, and locally sourced ingredients. It has a thin crust and its toppings may be rather diverse, with some interesting combinations – including gourmet selections – to be found.

Traditional toppings

The following ingredients: goat cheese, tomato, baby veggies, smoked salmon, red onions, pepperoni, and BBQ chicken.

Where to get it

The California Pizza Kitchen is a prominent franchise that specializes in California-style pizza, offering a wide variety of tastes and toppings that are inspired by the state of California.

How to make it

To create delicious California pizza at home, start by preparing a conventional thin foundation and then topping it with fresh vegetables and fruits. This recipe for real, mouth-watering Californian-style BBQ chicken pizza is one of the most popular variations.

6. Detroit Pizza

Detroit-style pizza has a rectangular form and a thick, chewy dough that is popular in the city. Original baking trays from Detroit industries were frequently used, which contributed to the depth and form of the finished product. It is common to brush the bottom of the crust with butter before baking so that it is crispy on the bottom.

Traditional toppings

Cheese
Tomato sauce
Pepperoni
Mushrooms

Where to get it

Buddy’s Pizza in Detroit is the place to go if you want authentic Detroit pizza. The restaurant, which serves its pizzas in blue steel pans, has locations all around Southeastern Michigan and employs over 100 people.

How to make it

The key to making a fantastic home-made Detroit style pizza is to prepare the dough the day before you intend to serve it. Make a scrumptious Classic Detroit-Style Pepperoni Pizza with these simple instructions.

7. St. Louis Pizza

The wafer-thin crust of St. Louis pizzas makes them immediately recognizable from other types of pizza. The crust is created without the use of yeast, and since it is exceedingly fragile, it is sliced into rectangular slices rather than wedges in this form of pizza. The majority of pizzas in St. Louis are topped with a combination of cheese known as Provel, which was developed in the city.

Traditional toppings

The following ingredients are used: Provel cheese (a blend of provolone, Swiss, and white cheddar cheeses)
tomato sauce
oregano
bacon.

Where to get it

It’s necessary to visit Guido’s Pizzeria & Tapas in St. Louis itself if you want a real crispy crust filled with Provel cheese and a broad variety of topping options.

How to make it

If you compare it to most other varieties of pizza, St.
Louis pizza is rather quick and simple to prepare at home.
Simple ingredients like flour, olive oil, and water are used to make the crust.
The thinness of the crust means that your pizza will cook through in record time, making it great for those frantic midweek suppers.
Get started with this St.
Louis Pizza Recipe by following the instructions.

8. Greek Pizza

Greek pizza, which is popular in New England and parts of New York State, is distinguished by its spongy, airy crust.
Unlike traditional pizzas, the dough is not stretched when it is proofed and baked in shallow pans.
While Greek-style pizzas are not as thin as Chicago or Detroit-style pizzas, they are also not as thick as those made in those cities.
They tend to be based on popular components from Greek cuisine and to be served cold.

Traditional toppings

Feta cheese, olives, sun-dried tomatoes, and roasted red peppers are among the ingredients.

Where to get it

Most pizza parlors in New England serve Greek-style pizza, which is quite popular among the locals. If you’re seeking for true Greek pizza and you happen to be in Missouri, Arri’s Pizza, which is located in Jefferson City, is the closest you’ll come to the real thing.

How to make it

Greek pizza is a simple dish to prepare at home. If you’re looking for some pizza inspiration, try this wonderful Greek-style pizza dish with feta, tomatoes, and spinach to get you started.

9. Breakfast Pizza

The breakfast pizza is slowly but steadily becoming a fixture of modern life, thanks to the rising popularity of brunches everywhere.
While you certainly won’t want to eat a morning pizza at six a.m.
before going to work, a breakfast pizza makes a delicious and filling Sunday brunch.
Simply replace your bread with a pizza foundation and top with your favorite breakfast foods, and there’s nothing not to like.

Traditional toppings

Bacon
Sausage
Cheese
Egg
Potatoes

Where to get it

Although morning pizza is often consumed at home, Rico’s in Burbank, LA serves up a delicious version that is worth visiting. You will be well-fueled for the rest of the day with this delicious breakfast that includes bacon, smoked salmon, eggs, and veggies.

See also: How Much Is Domino'S Gluten Free Pizza?

How to make it

Do you want to make your own morning pizza? It’s quite simple; simply prepare your foundation, then top it with your toppings and bake till golden brown. Next time you’re having a slow morning, make this bacon and egg breakfast pizza to satisfy your hunger.

10. Bagel Pizza

The quickest and most convenient way to make a mini pizza anytime you want is to use a baguette.
Simple as that: make a crust out of a toasted bagel, cover it with your favorite pizza toppings, then grill it till brown.
A pizza for one – and it’s ready in record speed!
While a bagel pizza will never be able to completely replace a traditional pizza, they can make excellent snacks or light dinners for one.

Traditional toppings

Cheese, tomato, bacon, smoked salmon, pepperoni, bell peppers, and onions are all included.

Where to get it

If you want to have a delicious pizza bagel from the people who came up with the idea of putting pizza toppings on bagels, you must pay a visit to the Katz Bagel Bakery in Chelsea, Massachusetts.

How to make it

Bagel pizzas are as adaptable as sandwiches and just as simple to create as sandwiches, but they are far more delicious. This recipe for bagel pizza is one of our favorites, and it will help you get started if you are lacking creativity when it comes to preparing your own bagel pizza.

11. Dessert Pizza

Pizza does not have to be flavorful all of the time. If you’ve never had a dessert pizza, you’re losing out on a delicious experience. Once you abandon your preconceived notions of typical pizza toppings and embrace the concept of sweet pizza toppings, you’ll never look back.

Traditional toppings

Chocolate
Caramel
Cream
Fruit
Nuts

Where to get it

The restaurant Ferazzoli’s Italian Kitchen, located near Rutherford, is a must-visit if you’re in the area of northern New Jersey. With everything from chocolate spread to ice cream, almonds to marshmallows, there’s a dessert pizza to fit everyone’s tastes.

How to make it

Do you need a fast and easy dessert to make for a last-minute gathering?
Take a look at this recipe for dessert pizza, which includes chocolate, strawberries, and banana.
Dessert pizzas are a lot of fun, they’re quick, and they’re delicious.
Simply bake your foundation and then decorate it with anything you choose.
If you are preparing the cake from scratch, you may even include chocolate or fruits in the actual foundation of the cake.

What do you need to make your own Pizza?

It is beneficial to have a few necessary pieces of equipment in order to produce excellent pizzas at home.
Despite the fact that you can make some pizzas with your standard equipment, if you truly want to learn the art of producing superb pizzas at home, you may want to consider investing in some of the following accessories.
A pizza stone is a huge circular slab of ceramic or stone that will increase the quality of your pizza without requiring you to put in any more work on your part.
In addition to retaining heat more evenly and producing more consistent results, the stone’s porous nature aids in drawing away moisture, resulting in a crispier top.

Pizza oven – Contrary to popular belief, pizza ovens are far less expensive than you may expect. For a relatively modest investment, you may create a low-cost, rustic outdoor version of the setup. Alternatively, you may choose low-cost wood, gas, or electric ones that operate well.

For those who own a kettle grill, a pizza kit specifically built for your model may simply transform it into a pizza oven in a matter of minutes with no effort.

Pizza cutter – don’t destroy your masterpiece by using a subpar cutter; instead, invest in a high-quality pizza wheel that will simply cut through your dough.

You’ll need to be accurate when creating your own dough, which means investing in a decent kitchen scale now is a smart idea. If you don’t already have a kitchen scale, now is a good time to get one.

Wrapping it up

Pizza is one of the most popular foods in the United States.
However, many people stick to only one sort of pizza, not realizing that there are a plethora of options available, all of which are ready to be discovered and experienced!
Let us know what your favorite sort of pizza is in the comments section below, and if you enjoyed this post, please forward it to a friend who enjoys pizza as much as you do.

The many different types of pizza

My pals think I have one of the best professions in the world.
They’re right.
I get to travel all around the country and even fly to Italy to eat pizza, which is an incredible opportunity.
While this is true, what they fail to realize is that eating pizza is only a small fraction of what I do on a daily basis.
My objective is to look out ways to assist pizzeria owners in surviving and growing their businesses in this difficult sector by identifying and reporting on real-world instances that I track down and report on.
This has caused me to pay closer attention to anything that has to do with pizza.

When I see a pizza ad on television, I immediately focus on the message they are seeking to convey, the new product they are aiming to sell, the method they are using to attract customers, and the demographic they are targeting.When I receive a mail piece from a pizzeria in my mailbox, I notice that I am looking at some of the same points, and the same is true for advertisements I read in publications.Every now and again, it will spark an inspiration.

Recently, I was watching television when one of the Pizza Hut ads came on, and it occurred to me.
Pizza Hut has been promoting the Chicago style pizza, as well as the Big New Yorker, for the better part of the last year.
The advertisement got me wondering about how many different types of pizza there are out there, what makes them appealing to different types of consumers, and how this could be exploited to the advantage of a pizzeria owner.
My first step was to make a few phone calls and do some online research to find out exactly what was available, as well as when and where these various types were first introduced.
Pizzas are available in a variety of styles, including the classic Chicago-style pizza as well as the New York-style and California-style pizzas.
Additionally, there are pan pizzas, cracker crusts, thick and thin pizzas, just to mention a few options.

Initially intended to be a side project, it quickly turned into a valuable lesson in the history of pizza styles and their variations.In addition, I discovered several marketing methods that were tied to the various types.A Brief Overview of Pizza’s History While I hope this does not cause offense to any of our readers who are descended from Italian immigrants, the Italians did not originate pizza, although they did improve upon and popularize it.

Italian interpretations of pizza are said to have developed from cookery techniques introduced by the Etruscans, who occupied Italian territory in the north and Greek territory in the south during their respective periods of occupation.Greeks controlled the southernmost portions of Italy from from 730 B.C.until approximately 130 B.C., at which time they were acknowledged to be some of the best bakers of antiquity.A rim of crust was left on the round, flat loaves to act as a ″handle,″ and the Greeks adorned them with oils, garlic, vegetables, and other things, all while baking them.

Focaccia, or flat bread with herbs, was the name given to the original pizzas, which were just flat breads with herbs. Following focaccia, there was ″Casa de nanza,″ which translates as ″take out before.″ Early forms of pizza were developed as a peasant’s food, designed in the same way that the French crepe and Mexican taco were: as a food to be eaten without utensils, as a way of utilizing fresh produce grown locally, and as a way to get rid of leftovers. Pizza as we know it did not come into existence until Europeans overcame their fear that tomatoes were poisonous. Tomatoes were brought back to Europe by explorers who discovered the fruit in Mexico and Central America
hence, when did the term ″tomato″ come into being? ″″When did the name ″izza″ first appear? The origin of the name pizza is unclear, while it is said to stem from an Old Italian word that meant a point, which in turn led to the Italian word pizzicare, which means to pinch or pull something out of something. It appears in print for the first time about 1000 A.D. as a Neapolitan dialect word–piza or picea–which may have been referring to the method in which something is pulled out of a hot oven.″ ″Antica Pizzaria Port’Alba,’ which opened its doors in Naples, Italy, in 1830 and is still in operation today, is widely considered to be the world’s first authentic pizza.″ ″Raffaele Esposito, a baker from Napoli (Naples), in the Italian province of Campania, is credited with inventing modern pizza. During the visit of Italian King Umberto I and Queen Margherita in 1889, Esposito of Pizzeria di Pietro (now known as Pizzeria Brandi) baked pizza specifically for the occasion, and for one of the pizzas, he embellished the classic Pizza Alla Marinara with mozzarella and basil, which is now known as the Brandi Pizza. The pizza was extremely patriotic, and its hues of green (basil), white (mozzarella), and red were reminiscent of the colors of the Italian flag (tomatoes). In honor of the Queen, this pizza was given the name Pizza Margherita, and it served as the model for modern-day pizza, which expanded across Northern Italy and beyond, cementing Naples’ status as ″the pizza capital of the world.″
″Pizza was brought to the United States by Italian immigrants. Over the course of many years, the majority of pizza was only available in cities with substantial Neapolitan populations. The elements that immigrants discovered in their new nation were different from those that they had found in their previous country: Because buffalo-milk mozzarella was unavailable in New York, cow’s milk mozzarella was substituted
oregano, a staple southern Italian herb, was replaced in America by sweet marjoram
and American tomatoes, flour, and even water were all different from those found in Italy. As a result of the wealth of the new land, pizza grew into a huge, sheet-like pie with a diameter of possibly eighteen inches or more.″ In 1895, an Italian immigrant called Gennaro Lombardi founded the world’s first pizza in New York City, which became known as the ″Big Apple.″ Lombardi’s is the name of the pizzeria, and it is still in business. It wasn’t until after World War II that pizza became a national sensation in the United States. Returning American soldiers brought back a liking for the pizzas they had had in Naples, as well as the misconception that pizza, like spaghetti and meatballs, was a standard Italian meal rather than a regional cuisine

That concludes your crash course on the history of pizza.Taking this into consideration, let’s look at what elements of pizza define its style, where it originated, and why it became popular.Style in the Big Apple In the 17th century, Spanish soldiers were dominating the area around Naples, Italy and the origins of New York style pizza may be traced back to that time.One of their favorite treats was sfiziosa, which is a soft, crispy pastry with a variety of toppings that the Neapolitans enjoyed.These Spanish troops folded the flat bread into a libretto (small book) and ate it with their hands, much like the locals in New York who fold their slices in half and eat while strolling down the street.One of the most distinguishing aspects of New York style pizza is its thin, chewy crust; however, this is not the only attribute that distinguishes it.

Many people believe that food isn’t truly New York style until it leaves those yellow streaks of oil running down your elbow as you eat it, and this is true.
This is due to the high butter fat content of the cheese they utilize.
Big According to Dave Ostrander, most New York pizzerias employ Grande mozzarella cheese in order to achieve this characteristic.
Fresh mozzarella is not a choice when it comes to New York style pizza; it is a need.
Many are cooked on a hearth or deck oven, and the sauce is often thinner than other sauces, as fewer ingredients are used in the preparation.

Made with a high protein/high gluten flour (typically 13.5-14.5 percent protein), the dough is slightly chewy and has a faint nutty flavor.The hard water in New York is said to be the reason why you can only make New York pizza in New York, according to a long-standing urban legend.While it is true that New York City has hard water, it is controversial if this is the secret ingredient in the city’s distinctive flavor.The Chicago Way of Life Deep dish pizza is one of the distinguishing characteristics of Chicago style pizza.In 1943, Ike Sewell invented deep-dish pizza, which became popular around the world.

If you prepared a pizza with large amounts of components (particularly sausage), Ike believed that it would become a popular dining option for people.He was correct, and as a result, he built Pizzeria Uno, which specialized in deep-dish pizza and was the catalyst for the Chicago style pizza craze.Because Chicago style pizza is so thick and heavy, it is often eaten with a knife and fork rather than with the hands.To keep everything together in the deep dish pans, the dough has been elevated high on the sides, contrary to popular opinion, and has a biscuit-like texture, which is contrary to popular assumption, is not actually thick.On the dough, the cheese is spread directly on top, and the toppings are piled on top of that.The top is cheesed and sauced with a chunky sauce, and a small sprinkling of cheese is sprinkled on top of the sauce for decoration.

Generally speaking, cooking times are greater for pizzas because of the total thickness of the pie.The protein content of the dough used for this type is typically between 10.5 and 11.5 percent, and it is under-mixed (not smooth).Table grade margarine is used in the pans to provide a slight crispness similar to that of fried food, to contribute to the rich flavor, and to act as a release agent to aid in the removal of the cooked pizzas from the pan.’California’ is a style that originated in the state of California.The toppings on California style pizza are one of the things that distinguish it from other types of pizza.

California cuisine is known for its use of unique toppings and ″off-the-beaten-path″ mix of in

Leave a Reply Cancel reply

Chinese (Simplified)

Chinese (Traditional)

Kurdish (Kurmanji)

Myanmar (Burmese)

Scottish Gaelic