The World is a Pizza

I can't think of a food that has as many varations as pizza. The following is an excerpt from Wikipedia, the free user based encyclopedia. Some people have put a lot of work into it. Feel free to go to Wikipedia to modify anything you see below (warning, Wikipedia can be just as addictive as MySpace, although you will never get a date from Wikipedia).

What is written below does confirm something I learned the hard way: All Dressed Pizza only exists in Quebec! I thought it was universal untill a pizza guy in Toronto told me that I must be from Montreal!

There is nothing below about pizza in Egland. Apart from Pizza Hutt, I didn't see a single pizza place, or place serving pizza, in all of England! Go figure. Pizza is soooo good.

What are your favourite pizza toppings?

(the links wont work properly, go to http://en.wikipedia.org/wiki/Pizza )

Reproduced with permission: http://en.wikipedia.org/wiki/Pizza

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Variations worldwide

• Argentina: Pizzas have no more than two toppings, and lots of very tasty mozzarella cheese, usually 250 grs per pizza (32 cm diameter)
• In Scotland, a "pizza supper" commonly sold in fish and chip shops consists of a portion of chips (french fries) and a frozen pizza which has been deep fried rather than baked. This is often known as a "pizza crunch", and the pizza may also be coated in batter.
• In Canada, the topping combination of back bacon, pepperoni and mushrooms is called 'Canadian Pizza' . In Quebec, the same topping combination is called a 'Québécois Pizza'. A pizza with mushrooms, pepperoni, and green bell pepper is referred to as "all-dressed". Also available in Canada are donair pizzas. These pizzas come with donair ingredients (cheese, spiced meat, sometimes onions and tomatoes) and have the tomato sauce replaced by donair sauce.
• In Australia, a commonly sold style is the Aussie pizza, which is topped with ham, bacon, cheese and egg. "Hawaiian pizza" (ham and pineapple) is the most popular topping combination in Australia, accounting for 20 percent of all sales. In "barbecue pizza," barbecue sauce is poured on top of the cheese, with usually a meat such as chicken or beef. Bases are often offered in both thin or thick (pan), although pan is not nearly as thick as a Chicago pan pizza, being 2-3cm at most. There is no set style regarding a crispy or flexible base - it usually varies shop by shop or even by which chef is on shift in a particular shop. Starting in the mid 1990's a moderate number of gourmet pizza restaurants opened across the country, although the traditional individually owned pizzeria and the major chains (Pizza Hut and Domino's) still outnumber them by far. Most Australian pizzerias use gas or electric ovens although wood fired ovens have become a major feature of the more expensive 'gourmet' pizza restaurants mentioned above.
• In Japan, pizza toppings may include corn, diced potatoes, scrambled eggs, mayonnaise, Camembert cheese, curry sauce, and various kinds of seafood. Tabasco sauce is often used as a condiment. Salad pizza, a pizza topped with tossed salad, is occasionally seen.^[9] Another variation is rice pizza, substituting baked rice for the crust.^[10] Squid ink is also occastionally used in lieu of traditional tomato sauce.^[11] The Japanese dish okonomiyaki is occasionally referred to in English as "Japanese pizza", although its ingredients, preparation method, and taste are substantially different from traditional pizza.
• In South Korea, kimchi and bulgogi are used as toppings, as well as many of the toppings used in Japan. In addition, sweet potato puree in a circular ring near the edge of the crust is very popular.
• In Hong Kong, Pizza Hut customers may choose to have their pizzas dressed with Thousand Island dressing instead of tomato sauce.
• In Mexico, pizza is often enjoyed dipped in ketchup and/or hot sauce. Some pizzas include ingredients such as beans, beef, poblano pepper, jalapeño pepper, corn nibblets, chorizo, onion, etc.
• In India, pizza toppings include vegetables and other traditional sauces or chunks of tandoori chicken or paneer (cottage cheese). Also Indians like to have a large quantity of toppings on their pizza.
• In Iran, pizza is typically eaten with ketchup. The film Crimson Gold, the story of a disgruntled pizza deliveryman, confirmed to many international filmgoers the existence of pizza in Iran.
• In Brazil, specially São Paulo city, pizzas are one of the most profitable items of Brazilian food industry. Among then are traditional Neapolitan style pizzas (brought by Italian immigrants) and sort of "new style" pizzas with chocolate and fruits, among other toppings. It is so important for the city economics that a Pizza Day (10 of July) was instituted, with Pizza Championship being one of the most important events of the day, showing new recipes. One of the products of such championship was the border filling with catupiry cheese. Pizza must also be eaten with a knife and a fork; to do otherwise is considered to be bad table manners.
• In Sweden the Kebab pizza is a popular choice. It is usually topped with tomato sauce, cheese, kebab meat, mushrooms and onions. After being baked, green peppers and kebab sauce is added. The sauce is white (with or without garlic), red (more or less hot), or (most commonly) a mix of red and white. Another popular pick is the beef tenderloin with bearnaise sauce topping and it is often one of the most luxurious pizzas on the menu.
• In Norway, pizza is typically frozen, and bought from the supermarket. The most popular frozen pizza is Grandiosa, and is the most eaten food at Christmas^{[citation needed]}.
• In Taiwan, pizza is typically made with ingredients as varied as peach slices and corn, beans, pears, and beef.
• In the United Kingdom, pizza is most readily available in supermarkets as pre-packaged, frozen pizza, although is sometimes home-made. The three main topping variations are four cheese, ham and pineapple (hawaiian) and pepperoni.
• In Ghana, pizza is widely available and is served at many restaurants.
• In Egypt, you can also purchase individual ingredients (including pork) to make pizza.
• In Kenya, the recently introduced 'cheese-free' variety has been a fantastic success with its inhabitants, epecially amongst the Kikuyu^{[citation needed]}.
• In Sudan, national efforts in funding and diplomacy have been made in order to make pizza (pronounced [bi?dz?] locally) available at public restaurants. Currently, pizza can be obtained from certain cafes in private clubs, or via the black market.

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U.S. styles and specialties

North American take-away pizza, from Canadian chain Pizza Pizza. A thick-crust pizza topped with chicken, pepperoni, and italiano blend; also a box of chicken tenders, a bag of two-bite brownies, and another pizza box.

Due to the wide influence of Italian and Greek immigrants in American culture, the United States has developed quite a large number of regional forms of pizza, many bearing only a casual resemblance to the Italian original. During the latter half of the 20th century, pizza in the United States became an iconic dish of considerable popularity, and may have contributed to the decline of the British pie heritage previously common in American cuisine.

• New York-style pizza is a style originally developed in New York City, where pizza is often sold in oversized, thin and flexible slices. It is traditionally hand-tossed and light on sauce, essentially amounting to a much larger version of the Neapolitan style. The slices are sometimes eaten folded in half, as its size and flexibility may otherwise make it unwieldy to eat by hand. This style of pizza tends to dominate the Northeastern states and is very similar to the basic style common through the United States and known simply as pizza. Many pizza establishments in the New York metropolitan area offer two varieties of pizza: "Neapolitan", or "round", made with a relatively thin, circular crust and served in wedge-shaped slices, and "Sicilian", or "square", made with a thicker, rectangular crust and served in large, rectangular slices.
• Chicago-style pizza, or deep dish pizza contains a crust which is formed up the sides of a deep dish pan. It reverses the order of ingredients, using crust, cheese, filling, then sauce on top. Some versions (usually referred to as "stuffed") have two layers of crust with the sauce on top. Deep dish pizza was purportedly invented and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood.
• St. Louis-style pizza is a distinct style of pizza popular in St. Louis, Missouri and its surrounding areas. It is also sometimes duplicated in other areas of the Midwest. The most notable characteristic of St. Louis-style pizza is the distinctively St. Louisan provel cheese used instead of (or rarely in addition to) the mozzarella common to other styles of pizza. The pizza has a thin, round crust, as opposed to Chicago's deep-dish style or New York's pan-style. The crust of a St. Louis pizza is somewhat crisp and cannot be folded easily, and is typically cut into three- or four-inch squares instead of the pie-like wedges typical of other pizza. It is often salty and seasoned with more oregano than other pizza types. Despite its thin crust, it can be layered deeply with many different toppings. Sauces tend to have a sweetness to them, some more noticeably than others. The two largest St. Louis-style Pizza chains are Imo's Pizza and Cecil Whittaker's Pizzeria.
• California-style pizza (often termed in the United States gourmet pizza) refers to pizza with non-traditional ingredients, especially those that use a considerable amount of fresh produce.
• Greek pizza is a variation popular in New England. It has a thicker, chewier crust and is baked in a pan in the pizza oven, instead of directly on the bricks. Plain olive oil is a common part of the topping.
• Hawaiian pizza has Canadian bacon and pineapple toppings and is especially popular in the Western United States. Ham and pineapple is also a popular topping combination in Australia, but notably not in Hawaii. This type is also common within the EU as Pizza Hawaii.
• Grilled pizza, invented in Providence, Rhode Island, uses a fairly thin crust cooked on a grill; the toppings are placed on the baked side after the pizza has cooked for a bit and flipped over.
• English muffin or French bread pizza and pizza bagel is a common convenience pizza made at home in an oven or toaster, usually with a simple topping of spaghetti sauce, sliced or shredded cheese, and perhaps pepperoni. French bread pizza is sometimes available commercially as a frozen meal.

Regional variations include

• In New Haven, Connecticut, the local specialty is known as apizza. This thin-crust pizza originated with the Frank Pepe Pizzeria Napoletana in the Wooster Square neighborhood of New Haven. The canonical New Haven-style pizza is a white clam pie.
• In Oneonta, New York, a specialty type of pizza served is known as "cold cheese pizza". It is basically an ordinary pie, or slice, but after being taken out of the oven, cold mozzerella cheese is piled on top of the hot cheese.
• Long Island, New York is the birthplace of the "pizza bagel", which substitutes bread with a half sliced bagel, but otherwise has normal toppings and ingredients
• In San Francisco, California, the Indian Pizza (see below) has become a source of pride. Sourdough crust pizza is the type most commonly associated with San Francisco, however.
• In Baltimore, Maryland, pizza is traditionally served with a thick, doughy crust and a heavy amount of sauce.
• In Colorado, a type of pizza, called mountain pie, is a regional favorite. Made popular by the originating restaurant, BeauJo's, it is piled high with toppings and kept from spilling over by a large, hand-rolled crust that is often dipped in honey for dessert.
• In New Mexico, green chile is often used as a pizza topping, especially in combination with pepperoni or on supreme pizze. This is uncommon elsewhere.
• In Buffalo, New York, pizza is made with a thicker, doughier crust than traditional New York style pizza, with a slightly thicker and sweeter sauce, mozzarella cheese and (usually) pepperoni cooked until it is burned and crispy on the edges. Buffalo-style pizza can also be found in communities where there is a large population of expatriate Buffalonians, like Charlotte, North Carolina.
• In Utica, New York, a type of pizza called tomato pie is common. This type of pizza is usually served cold, and is topped only with a light layer of Pecorino Romano cheese
• In Dayton, Ohio, the local preference is for pizza with thin crust and a light sauce cut into small squares.
• Youngstown, Ohio's "Brier Hill Pizza" features a thick sauce topped with a mixture of Parmesan and Romano cheese and green peppers. Brier Hill is the city's historically Italian area. A similar style to Brier Hill Pizza is also a tradition in nearby communities with strong Italian roots, including Niles, Ohio and Warren, Ohio (the Sunrise Inn in Warren is particularly famous for it's "old world-style pizza," also known by some simply as "bar pizza" due to it being served from behind the bar in the restaurant. This pizza also includes red sauce, green peppers, and grated romano/parmesan cheese).
• Rhode Island's strip pizza, commonly sold in bakeries, consists of thick, chewy dough and is topped with a very thick tomato sauce. It has a minimal amount of cheese and is served cold. It is usually (but not always) wrapped in individual strips (hence the name). This style also is sometimes called "bakery pizza." A similar product is made in bakeries in Italy.
• Old Forge, Pennsylvania near Scranton is the self-styled "Pizza Capital of the World" because of its abundance of Italian restaurants specializing in pizza. The crust is thick, crisp, and airy. Depending on the maker, the dough may impart a flavor of beer, which is rumored to be an ingredient in some recipes. A special blend of cheeses besides traditional mozzarella is used, resulting in a less greasy texture and a smoother, sweeter taste. Old Forge Pizza is almost universally rectangular; a only rare few makers offer round pizza. Finally, whereas most other localities refer to it as "a pie" or simply "a pizza", it is ordered throughout northeastern Pennsylvania by the "tray" because of the simple plastic, school cafeteria-style trays on which restaurants serve it.
• In Southern California, ranch dressing is a very popular condiment on pizza. Many pizzarias carry ranch dressing as a standard condiment for all customers readily available upon request.
• In Memphis, Tennessee, barbeque pizza is quite popular due to the city's love of BBQ. It usually consists of either BBQ'd pork, chicken, or beef topped with cheddar cheese and barbeque sauce replaces the standard tomato sauce.

More pizza on Altavistagoogle.