@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
@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
*Banush*corn*porridge w fried *bacon pieces, crispy *cracklings, *mushroom sauce, and/or crumbled *Bryndza (sheep's milk *cheese) Originally a dish @CarpathianMountains where (*Hutsul men were assigned to make the meal in Western @Ukraine
