@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
@Buffalo*Buffalo-style *pizza light, fluffy, almost focaccia-like crust, a semisweet sauce, copious amounts of *mozzarella*cheese like *DetroitStylepizza and exclusive use of cup-and-char *pepperoni
*onions*oliveoil and *tomato paste is *Sabrett*AlanGeisler (1930–2009) created *redonion*sauce for @Newyork*hotDog@MarathonEnterprises 1950s vendors had to make their own onion sauce.
*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
