There are different types of pizza and it’s variations depend on the region, topping, dressing, baking instruction and seasoning. It can be sell as a slice of pizza, half pizza or the whole product. The most famous types of pizza are: Naepolitan pizza, Mozzarella pizza, Hawaian pizza, meat lovers pizza, and pepperoni pizza.
Types of Pizza
What are the different styles of pizza in the US?
A Definitive Guide to Pizza Styles in the United States. 1 Neapolitan. A list of pizza styles wouldn’t be worth one shake of Parmesan if it didn’t start with Neapolitan, the style of pizza that inspired all 2 New York. 3 Sicilian. 4 Chicago Deep-Dish. 5 Quad City. More items
What are the different types of pizza toppings?
Italian pizza types Name Toppings (Ingredients) Aglio e olio Tomato sauce, Garlic, Olive oil Ai Broccoli Tomato sauce, Mozzarella, Broccoli, Garl Al Salmone Tomato sauce, Mozzarella, Salmon, Garlic Alla Vongole Tomato sauce, Mozzarella, Garlic, Small 31 more rows
What are the different types of pizza flavors?
Many pizza flavors are available, ranging from vegetarian options to meaty ones, from gluten to gluten-free options, thick crust to thin ones. We even have those options that have cauliflower. Today, some restaurants even allow you to customize your pizza. Therefore, when you visit a pizzeria, do not shy from asking what you want.
What are the most popular types of pizza?
10 Most Popular Types of Pizza Around the Country
What are the 11 different types of pizzas in the United States?
11 Types of Pizza – How Many Have You Tried?
What type of pizza is the best?
A Guide to Making the Five Most Iconic Pizzas of All Time
- Margherita Pizza. Margherita is the mother of all pizzas.
- Pepperoni Pizza. We’d wager that pepperoni is still America’s number-one, most-popular pizza topping.
- BBQ Chicken Pizza.
- Hawaiian Pizza.
- Meat-Lover’s Pizza.
Which pizza is best and tasty?
veg pizzas
What is Pizza Hut’s most popular pizza?
The most popular Pizza Hut pizza order is a Large Pepperoni Pizza.
What is Greek style pizza?
In the cuisine of the United States, Greek pizza is a style of pizza crust and preparation where the pizza is proofed and cooked in a metal pan rather than stretched to order and baked on the floor of the pizza oven. A shallow pan is used, unlike the deep pans used in Sicilian, Chicago, or Detroit-styled pizzas.
What is a regular pizza called?
“There’s a lot of debate about what traditional, ‘American-style’ pizza is called, but I use the term ‘regular pizza,’ because a ‘regular’ slice indicates the expected tomato sauce topped with cheese on top of the dough.
What’s a Sicilian style pizza?
Traditional Sicilian pizza is often thick crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.
What is the number 1 pizza in America?
#1: Mushroom and Pepperoni Pie — Totonno’s Pizzeria Napolitano. Antoinette Balzano and Louise ‘Cookie’ Ciminieri, the current owners of Totonno’s in Brooklyn, keep their grandfather’s pizza recipe secret — they won’t even show the dough being made.
What’s the most popular pizza toppings?
The Top 10 Pizza Toppings
Which pizza is best for beginners?
1.Dominos
What is the best Domino pizza?
Best Domino’s Pizza
What is the best homemade pizza?
especially homemade pizza. These types of beers go with the two main ingredients of pizzas: cheese and tomato sauce. Conclusion: Enjoy Your Pizzas and Beer with the Best Pairings You can take this as a beginner’s guide to beer and pizza pairings and make
What are facts about pizza?
17 Perfect Facts about Pizza 1. Pizza is amazingly popular. It’s thought that we buy and consume more than five billion pizzas, globally, each year. 2. We’ve been eating pizza for centuries. Pizza supposedly dates all the way back to the 16th century, but no one is 3. We weren’t always mad on
What are some favorite pizza toppings?
5 Different Types of Pizza
Pizza is a very popular and well-known menu item all over the world.It is a stretched sort of mass that may take on a variety of shapes and sizes, the most well-known of which being the circular pizza.It is thought that the pizza was invented in Italy, in the Napoli area, somewhere in the seventeenth century, although the exact date of its invention has not been determined to this day.Nowadays, pizza can be found in many nations throughout the world; some of these countries adhere to the traditional method of making pizza, while others have developed their own regional versions.There are many distinct sorts of pizza, and the variances among them are determined by the geography, the toppings, the dressing, the baking instructions, and the seasonings used.Pizza slices, half pizzas, and the entire product are all available for purchase.
The most well-known forms of pizza include: Naepolitan pizza, Mozzarella pizza, Hawaiian pizza, meat lovers pizza, and pepperoni pizza, to name a few.
1. Neapolitan Pizza
The toppings for this classic variety of pizza include mozzarella cheese, tomato sauce, oregano, and garlic. Basil leaves can be added to another variation. It is one of the most popular pizzas, and it is completely vegetarian.
2. Mozzarella Pizza
It is a straightforward form of pizza that has mozzarella as its primary ingredient. It can be be topped with garlic and olives if desired. In order to distinguish between a good slice of pizza and a terrible piece of pizza, the quality of the mozzarella is extremely crucial to consider.
3. Hawaiian Pizza
It is made with tomato and cheese as the basis, with ham and pineapple on top. It is a really distinctive pizza since the presence of pineaple imparts a bittersweet flavor to the dish, making it truly unique. It is possible to have many versions of it. Despite its name, Hawaiian pizza is not a creation of the Hawaiians; rather, it is a Canadian invention.
4. Meat Lovers Pizza
It is a concoction of meat, cheese, veggies, and a variety of sauces and condiments.
5. Pepperoni Pizza
The pepperoni is the most crucial element, while the cheese serves as the foundation of the dish. Garlic is commonly used as a condiment in this dish.
A Definitive Guide to Pizza Styles in the United States
Pizza affects the hearts (and tummies) of practically everyone, from informal family gatherings to Friday night dinners with friends to the moments immediately following a breakup (with a wine bottle in hand), pizza impacts us all.However, the type of pizza that each of us enjoys the best is something on which we cannot agree.Even people committed to a certain style can become fairly stodgy in their interactions with others, prompting the question: ″Pizza party anyone?″
Neapolitan
A list of pizza types would be worthless if it didn’t begin with Neapolitan, the style of pizza that served as the model for all others in the United States.The Neapolitan is a simple cuisine that originated in Naples, Italy, and is composed of a dough prepared from refined flour, a layer of sauce, dabs of either cow or buffalo milk mozzarella, and a sprinkle of basil.It is then baked for 60 to 90 seconds at 900 degrees Fahrenheit, resulting in a crust that is gently browned and bubbled—delicious!
New York
Exactly the same restaurants that brought the Neapolitan style of pizza to New York in the early 1900s were responsible for the development of the New York style of pizza.It is made by hand-tossing a high-gluten dough and stretching it thin before being lightly dusted with sauce, shredded mozzarella, and any additional toppings you choose.Those who order it are required to fold these substantial slices in half, which makes them ideal for a quick meal on the go in the city that never sleeps (both by custom and necessity).
Sicilian
In making pizza, a Sicilian does not follow the round, thin-crust manner of their mainland neighbors—in fact, doing so would be considered blasphemy in their culture.Instead, they cut their portions into squares and refer to their pies as sfincione, which literally translates as ″thick sponge″ in English.Choose between the traditional Sicilian, which omits the mozzarella, or the newfangled Sicilian, which incorporates it back into the dish.
Chicago Deep-Dish
For example, consider Jon Stewart’s famous pizza tirade as an illustration of how Chicago deep-dish pizza can elicit powerful emotions in people.However, those who can resist the harshness of the winters in this region will no doubt be able to withstand debate, and moreover, a Chicago style slice is quite delicious.Adding either corn oil or butter to the dough before baking it results in a crispy, golden-hued crust that is then topped with a layer of cheese and a generous amount of sauce.
Quad City
In honor of the family of cities that formed it, which are located within the borders of Iowa and Illinois, the Quad City pizza was named after them.The malt syrup that is added to the dough gives it a deep taste and color, and this is reflected in the crust.Because of this, it has a mildly spicy sauce that is sandwiched between its mozzarella topping and a large amount of ground fennel sausage that is distributed all the way to the borders of the crust.The ultimate result is a kaleidoscope of flavors that may entice you to contemplate migrating to the Midwestern United States of America.
St. Louis
Just when you think you’ve mastered the art of creating pizza, the St.Louis style appears on the screen and completely changes the course of the story.An unleavened, whisper-thin crust, a layer of sauce, and Provel cheese are used to create this pie.What exactly is Provel?
Although the recipe has been patented and is very sometimes accessible outside of St.Louis, it is typically a combination of provolone, Swiss, white cheddar, and a tint of liquid smoke with a hint of cayenne pepper.When you bite into this type of pie, you’ll be witness to the melodrama that occurs between the soft, melty cheese and the crusty crust.
New Haven
New England is unquestionably more known for its seafood than it is for its pizza, but the New Haven style appeals to both surf and turf enthusiasts.As Italian immigrants expanded their horizons beyond New York City, they established a presence in New Haven, Connecticut, where they began selling apizza, a name derived from the way they pronounce ″pizza″ in their own tongue of Italian.A simple sprinkling of pecorino Romano cheese is customarily applied to the top of the pie, which gives it a chewy and purposely burned crust.
Detroit
Detroit, Michigan’s auto sector is so ingrained in the city’s fundamental fabric that it can be tasted in the pizza they serve.These were the world’s first pie pans, which were rectangular steel pans that had recently been decommissioned from car component manufacturing.The dough is then coated in cheese until it reaches the top of the pan, allowing any produced fat to seep into and sear the crust after it has been allowed to cool.Genius.
California
Californians make pizza in the only way they know how: with fresh, seasonal ingredients and a heavy dose of imagination, as only they can do it.The California pizza, which was invented by chef Ed LaDou, employs a Neapolitan-style crust as a base for an almost limitless array of gourmet toppings, such as the smoked salmon and crème fraiche on the famed ″Jewish pizza″ that was served at Wolfgang Puck’s restaurant, Spago.
Old Forge
Its residents refer to their town as the ″pizza capital of the world,″ despite the fact that Old Forge, Pennsylvania, is mostly unknown to culinary enthusiasts.Its main street is studded with pizza parlors, all of which serve the classic kind of pizza that coal miners in this region used to purchase from time to time.You may order it with a spongy crust and a choice of toppings, including a white filled pizza or a classic red sauce type.In the language of the locals, you may either order a complete ″tray″ or a single ″chop,″ depending on your preference.
DC Jumbo Slice
Don’t come to the counter with anything less than the appetite of a top predator since the DC Jumbo slice may stretch up to a foot long and is served on no less than two paper plates. Do you need any more persuasion on that final point? Among college crews and those involved in the late-night party scene, the DC Jumbo Slice is extremely popular.
Colorado Mountain Pie
Idaho Springs, Colorado is located at an elevation of approximately 7,000 feet above sea level, and the pizza that comes from the area’s interior is as mountainous.The Colorado Mountain pie is offered by the pound, and consumers may customize their pie by selecting from more than 50 different toppings.It is topped with a thick, braided crust that is frequently dipped in honey after diners have eaten their piece.
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.
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.
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.
The Many Different Styles Of Pizza
It is astonishing that a cuisine that consists mostly of the same three primary components can produce such a wide range of distinct flavor profiles and textures.Pizza, in its most basic form, consists of dough, sauce, and a layer of cheese and meat on top (and sometimes vegetables).Many inventive pizza connoisseurs have sprung out from these fundamental ingredients, prepared to adapt when it comes to their beloved pizza pie.As a result, what happened?
A kaleidoscope of pizza types that are both delectable and revered reflections of the dish’s modest beginnings.
St. Louis style
Because it does not include yeast, the crust of the St. Louis style pizza has a cracker-like texture to it. Instead of mozzarella, a Provel cheese was utilized in this recipe. Provel cheese, which is most commonly seen in the St. Louis region, is produced by blending cheddar, mozzarella, and provolone cheeses in a single mixture.
Chicago thin crust
Chicago thin crust pizza has a thinner, crispier crust than regular thin crust pizza and is often served in squares rather than traditional pie slices. A group outside of Chicago came up with a variant that included spicy sausage and a higher proportion of meat.
California style
California-style pizza starts with a traditional dough base, but then deviates from the standard by including uncommon and distinctive ingredients and toppings to make it more interesting.Chef Ed LaDou is credited with inventing this dish, which incorporates ricotta, red peppers, pate, mustard, and other ingredients.Chef Wolfgang Puck hired me to work in his restaurant, and I accepted the position.LaDou continued to experiment with the appearance and flavor of pizzas, topping his pies with duck sausage and smoked salmon.
He created his distinctive recipes for California Pizza Kitchen, which became known as California-style pizzas after he created his first menu for the restaurant.
New England Greek
The House of Pizza’s, which may be found across New England, was founded mostly by Greek immigrants.Because of their distinctive style, they have earned the label of New England Greek pizza.The crust is somewhere in the middle between thick and thin.This crust is also cooked in a heavy-bottomed cake pan that has been well oiled.
Artichokes, feta, and kalamata olives are some of the most common Greek ingredients used to top New England greek style pizzas.Some pizzas are simply topped with tomato sauce and mozzarella cheese.
Tomato pie
This is a variety of pizza that originated in the early 1900s in the Philadelphia region, when Italian-Americans began to settle there. In contrast to the New York Style, the cheese and toppings are put beneath the tomato sauce in this pie.
New York thin
The New York thin pizza style was developed in New York City in the early 1900s and is regarded a milder version of the Neapolitan style of pizza making. In addition to a thin and crispy dough, the pizza has a delicate balance of thin tomato sauce and a generous amount of mozzarella cheese. With this form of pizza, the majority of people fold their slice over like a sandwich.
Roman pizza
An olive oil, water, yeast, salt, and wheat crust forms the basis of the Roman pizza’s thin to medium crust. The use of oil distinguishes it from traditional Neapolitan dough and imparts a crispy crunchy quality.
Neopolitan
The Neopolitan style pizza is often considered to be the first.Authentic Italian recipes were brought to the United States by Italian immigrants who hailed from the country of their birth.Made from wheat flour, the dough is thin and crispy when it is cooked in a wood-fired oven until it is golden brown.Traditionally, just the most basic toppings are used on pizza since too much cheese or sauce can weigh down the dough, leaving it soggy.
Chicago deep dish or stuffed
Pizzeria Uno, a Chicago restaurant founded in the 1940s, is credited with inventing the thick pizza crust, which was used to line a baking dish similar to a cake pan.The crust is actually rather thin, and the thickness is a result of the vast number of contents or toppings that are used.The thickness of this pizza necessitates a lengthier baking time than is often required.Cheese cannot be placed on top due to the risk of it burning during the baking process.
This is followed by the application of the layering approach ″upside down.″ The cheese is on the bottom, followed by the veggies, then the meat, and finally the sauce, which is on the top layer.The veggies and meats cook correctly when the vegetables and meats are layered in this manner.
Detroit style
Pizza in the Detroit style is square in form and has a deep dish crust. This dish is frequently served with a layer of marinara sauce on top. The crust for the Detroit style pie is often cooked in a pan that has been generously greased so that the edges caramelize and become crispy.
When You’re On Pizza Planet, You Gotta Have It!
To satisfy your hunger for freshly made pizza, visit Pizza Planet in Amarillo, Texas. Since 1974, we’ve been making some of the greatest pizza in Amarillo for our customers. Give us a call at (806) 352-6666 or send us an email using the form below. Check out our menu, specials, and rewards, then place your order online today.
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.
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.
15 Iconic Regional Pizza Styles, Explained — Eat This Not That
Of course, you’ve probably heard of street slices and loaded crust, but have you ever heard of Sicilian or strip pizza?Alternatively, how about St.Louis topped with Provel?And no, we’re not talking about provolone cheese here!
There are many various sorts of pizza to choose from, but what distinguishes each of these pizza varieties from the others?Pizza is unquestionably a popular dish in the United States.On any given day, around one in every eight Americans will have a slice of pizza, according to a research published by the United States Department of Agriculture (USDA).
- So why not spice things up a little with pies that are influenced by different cultures all throughout this wonderful world of ours?
- We chatted with Steve Dolinsky, culinary reporter for ABC 7 in Chicago and author of Pizza City USA: 101 Reasons Why Chicago is America’s Greatest Pizza Town, who literally wrote the book on pizza and helped us break down regional pizza types that demonstrate the diversity of this cherished dish.
- Whatever the kind of pizza, it’s crucial to understand what makes a good pie, no matter what it is.
- This is referred to as the ″ideal bite ratio″ by Dolinsky.
- ″It is quite crucial, especially when it comes to pizza.
Each mouthful should have a satisfying combination of crust, sauce, and cheese ″he explains.Despite the fact that every pizza must have the appropriate bite ratio, this does not imply that every variety of pizza must be the same as another.Discover how all of your favorite pizza types differ from one another, from deep dish and giant slice to Detroit squares and everything in between.Chicago is well-known for its sky-high filled pizza style, which has a bottom and top crust (the latter of which is topped with sauce) and is frequently likened to a casserole or pot pie in terms of appearance and taste.″ Many individuals are under the impression that there is only one type of stuffed animal: the stuffed animal.Chicago, on the other hand, has three distinct ways ″Dolinsky expresses himself.
″Deep dish was first introduced in 1943.Stuffed was established in 1974.And the tavern-style cuisine, which is what the majority of Chicagoans genuinely consume, dates back to the Prohibition era.It has a thin crust and is sliced into squares.The terms ″deep″ and ″packed″ are not synonymous.
Deep dish might be comparable to a pan in appearance, whereas stuffed has a crust on top.″ Instead of thinner types that you may munch on throughout the evening, the purpose of deep dish and loaded pizzas is to make a slice or two into a satisfying dinner.Tavern slices were developed with the purpose of doing the inverse.The super-thin, square pieces are supposed to be easy to grasp in one hand while holding a beer in the other, and they’re there to keep you going through an evening of drinking and partying.It’s a staple of the Midwest’s pub scene in cities other than Chicago.The car sector continues to have a rippling effect on the city of Detroit, and, to many people’s surprise, it also has an impact on the city’s famed pie, the Detroit pizza pie.On the mid-1940s, Detroit-style pizza was first baked in rectangular steel car parts pans, which were then used to bake other types of pizza.
- Classic Detroit pies have a fluffy, rather thick crust that is topped with pepperoni, a layer of brick cheese that extends from edge to edge, and then a coating of sauce to finish it off.
- Because of the melted cheese and the cast-iron-like properties of the pan, the crust develops a crispy, buttery, and caramelized surface after baking.
- However, despite the fact that Emmy Squared is located in Brooklyn, New York, the restaurant is most renowned for its Detroit-style pizza (as shown above).
- You can get a taste of something comparable in upstate New York, according to Dolinsky.
- When compared to Detroit, the city of Buffalo, New York, serves a comparable kind of pizza.
- Also called as ″sfincione,″ Sicilian-style pizza is considered to be the forefather of Detroit slices.
- A fluffy yet crispy crust is also present (think of something akin to focaccia bread), and the loaf may be cut in half to make square or rectangular slices.
- A common practice is to place the cheese between the crust and the sauce in order to prevent sogginess on the crust’s surface after baking.
- In this case, the pizza comes from Sicily’s Best Pizzeria in Brooklyn, New York, and it’s a fantastic representation of the sfincione sweetness.
- While Sicilian pies had been boiling up in the Italian immigrant population in America since the late 1800s, it wasn’t until troops returned from World War II that they truly began to make their mark in the United States.
- In Naples, fermentation is more than just a passing fad.
- In reality, it’s necessary to generate the soft, air pocket-filled crust that distinguishes Neapolitan pizza.
- This pizza type, which originally appeared in Italian cafés hundreds of years ago, originated as a flatbread baked in a wood-fired oven.
- When tomatoes made their way to the United States, it developed into the full-fledged pizza we know and love today.
- The crust is thin and bubbly, and the core is typically so delicate that it necessitates the use of a fork and knife to enjoy it properly.
- The toppings are fresh and herbaceous, and they are judiciously dispersed.
- Simple ingredients like a light smear of oregano-seasoned sauce, several slices of fresh mozzarella or a sprinkle of shredded cheese, a handful of evenly-placed basil leaves, and a swirl of olive oil are all you need for Neapolitan pizza excellence.
- The people of Naples take their pies very seriously.
- A authentic Neapolitan pizza may only be made in a parlor that adheres to the regulations of the Associazione Verace Pizza Napoletana (AVPN), which include using hand-stretched dough that has been proofed for at least eight hours.
- A must-have topping for this priceless pie is fresh buffalo mozzarella slices or fior di latte strips, hand-crushed or sliced tomatoes, fresh basil, and extra virgin olive oils.
- Lombardi’s in New York City, according to Dolinsky, was largely regarded as the first place in the United States where pizza was served for the first time in 1905.
- ″According to historical records, coal-fired oven pizza was initially marketed in New York in the late 1880s and early 1890s by Italian immigrants who had settled in the city.
- A huge pizza belt developed throughout the eastern shore as a result of this.″ New York slices, a variation on the classic Neapolitan pie, are now available on nearly every street corner in the city.
- They are distinguished by their huge, triangular shape, which makes them convenient to fold and consume while on the go.
- The large circular crust is tossed by hand, a well-seasoned sauce is delicately spooned on top, and mozzarella cheese is liberally sprinkled on top after it has been baked.
- From then, New York pizzas are typically baked in coal furnaces, as is the case throughout the city.
Apizza, pronounced ″ah-beets,″ is a lovely name for the New Haven, Connecticut-style pizza that originated in the city.An oil or coal oven heated to 600 degrees Fahrenheit or more produces a charred, not-perfectly-round fermented crust that has a feel that is akin to grilled chicken.″Clam pie is well-known in New Haven,″ Dolinsky recalls, referring to the dish that is served with white sauce.Several other New Haven pies, which are less well-known, are topped with a simple variety of tomatoes, meat, and cheese.The apizza is displayed in all of its magnificence in the photos above, which are from BAR in New Haven, Connecticut.
RELATED: Recipes that are simple, healthful, and just 350 calories may be made at home.On the thin crust front, St.Louis has just a small amount of competition.An unleavened crust that is cracker-like in texture and crunchy in appearance distinguishes this regional pizza type from all others available in the market.St.
- Louis slices are distinguished from other slices by their crunch, as well as the ″party cut″ rectangular slices of around three or four inches in length.
- The high amount of oregano in the sauce also contributes to this.
- Of course, cheese is essential, and to be authentically St.
- Louis, it has to be Provel—a processed cheese that combines cheddar, Swiss, and provolone in a single shreddable package—to complete the meal.
- Pizza from Bono’s Pizzeria, located in St.
Louis, Missouri, is presented in a professional manner.California pies, one of the newest pizza variants to emerge on the market, are praised for their use of fresh, inventive ingredients in their toppings.Some people scratched their heads when California Pizza Kitchen released a pie that had barbecue sauce, grilled chicken, smoked gouda, red onion, and fresh cilantro.Others were waiting in line.As a result, these gourmet wood-fired pizzas have become known for their outrageously piled-on ingredients.They’re frequently comparable to Neapolitan pizzas in terms of dough type and size, but they defy all expectations when it comes to the toppings that are placed on top.
California Pizza Kitchen is known for its BBQ Chicken pizza, which you should try (the one above is from the Westwood location in Los Angeles).While we’re on the subject of outrageous toppings, here are the most popular pizza toppings in every state!The Quad Cities, which span the Mississippi River between Iowa and Illinois, gave rise to a robust, strip-sliced pizza style that is still popular today.The medium-thick crust is flavored with a scoop of brewer’s malt, which gives it a nutty flavor and a deeper tint, and the cheese is slathered on thick.Sausage is frequently the featured topping, while other options like as Canadian bacon, pepperoni, taco toppings, and veggies may also be found on parlor menus from time to time.
The difference between east coast sausage and Midwest sausage is that the former is cut from a link and milder (as in morning sausage), while the latter is bulk pig sausage seasoned with fennel and placed thickly above the sauce in the latter.QC Pizza, located in Mahtomedi, Minnesota, is famed for its pizza strips, as well as their taco-style pizza, which has become even more popular in recent years.Despite the fact that strips have been popular in Rhode Island since the early 1900s, they are not typically accompanied by cheese.This regional pizza dish, often known as bakery pizza, consists mostly of focaccia bread topped with a spicy, thick tomato sauce and baked on a big sheet pan or baking tray.Again, there is no cheese, and the food is not always served boiling hot.
- Due to the fact that many home cooks and bakers created Rhode Island strips to be left out for days on end for snacking, the number of Rhode Island strips has increased.
- Today, the practice is carried on by Italian bakeries all around the state—and even outside its borders.
- Some bakeries even provide more conventional pizza, but the bakery pizza is a staple of the industry.
- While every establishment handles it a little differently, the first thing that distinguishes it from every other type of pizza we’ve had is that it is virtually always served at room temperature, which is the way it was when we first got it.
- These iconic strips may be found at establishments such as The Bread Boss, which is located just outside of Providence, Rhode Island, and is depicted above.
- Colorado Mountain is a pizza type that is appropriate for its home state and will provide a good fuel basis for tackling one of the state’s towering peaks.
- The thick hand-rolled crust, which was first introduced in 1973, is the highlight of these pies, which are enormous in size.
- They are usually offered by the pound, with a variety of sizes ranging from one to five.
- In order to satisfy your sweet and savory appetites at the same time, the majority of Colorado Mountain pizza establishments provide their pizzas with a side of honey to dip the dough in.
- You may get one of these at High Mountain Pies, which is situated in Leadville, Colorado, as shown in the photo above.
- All indecisive orderers are invited to apply!
- Ohio Valley pizzas give you a little more leeway when it comes to selecting your to
Spanish
Afrikaans
Albanian
Amharic
Arabic
Armenian
Azerbaijani
Basque
Belarusian
Bengali
Bosnian
Bulgarian
Catalan
Cebuano
Chichewa
Chinese (Simplified)
Chinese (Traditional)
Corsican
Croatian
Czech
Danish
Dutch
English
Esperanto
Estonian
Filipino
Finnish
French
Frisian
Galician
Georgian
German
Greek
Gujarati
Haitian Creole
Hausa
Hawaiian
Hebrew
Hindi
Hmong
Hungarian
Icelandic
Igbo
Indonesian
Irish
Italian
Japanese
Javanese
Kannada
Kazakh
Khmer
Korean
Kurdish (Kurmanji)
Kyrgyz
Lao
Latin
Latvian
Lithuanian
Luxembourgish
Macedonian
Malagasy
Malay
Malayalam
Maltese
Maori
Marathi
Mongolian
Myanmar (Burmese)
Nepali
Norwegian
Pashto
Persian
Polish
Portuguese
Punjabi
Romanian
Russian
Samoan
Scottish Gaelic
Serbian
Sesotho
Shona
Sindhi
Sinhala
Slovak
Slovenian
Somali
Sudanese
Swahili
Swedish
Tajik
Tamil
Telugu
Thai
Turkish
Ukrainian
Urdu
Uzbek
Vietnamese
Welsh
Xhosa
Yiddish
Yoruba
Zulu