@Calabria *CalabrianStylePizza *Pizza thin crust with bit of crunch. Topping-heavy. *oliveoil added to dough *WindsorStylePizza *Cornmeal at bottom. Golden brown color. Not tossed. Rolling pin. Flatter. 20 mins of cooking vs 5 *NeopolitanPizza

*NewYorkPizza @NewYork vs *NeopolitanPizza which has more pillowy charred crust. NYP has thinner less chewy crust to support heftier *Cheese coverage NP pizza *Tomato *Sauce pure w salt. NYP adds *Sugar *Garlic *Herbs ( *oregano *RedPepper)

*NewYorkPizza *NeopolitanPizza same ingredients. NY *Pizza @NewYork 18" vs 12". NY coal-fired vs wood-fired ovens originally. Later longer-cooking gas ovens meant no dotted fresh *mozzarella Shredded low-moisture *Cheese 100% coverage, less soggy

@PizzeriaBrandi once Pizzeria di Pietro e Basta Cosi run by godfather of *Pizza *RaffaeleEsposito June 1889, he created *NeopolitanPizza *PizzaMargherita to honor Queen of Italy, *MargheritaofSavoy & Italian unification. Ingredients are flag colors

*ChristopherColumbus introduced Europe to tomatoes. Marinara (of the sea) served to seafarers *Pizza born @Naples before tomatoes w garlic, butter & salt *NeopolitanPizza w San Marzano tomatoes @SanMarzanosulSarno in rich volcanic soil @MountVesuvius