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The low-down on the five ba­sic pies you’ll find at most pizze­rias:

Herworld (Singapore) - - FEATURE -

NEAPOLI­TAN:

One for the pizza purists, this favourite from Naples has a charred, pil­lowy crust. Ex­pect sim­ple and fresh in­gre­di­ents such as basil, olive oil, toma­toes and moz­zarella. It’s usu­ally served whole and folded in half.

RO­MAN:

The base is driz­zled with olive oil be­fore bak­ing, so you get a crust that’s crisp, yet able to with­stand weighty in­gre­di­ents with­out col­laps­ing. It’s sold in rec­tan­gu­lar slabs and usu­ally eaten as a quick take­away meal.

SICILIAN:

The pie has its ori­gins in Palermo, a city in Si­cily. Known as the sfin­cione (“thick sponge”), it has a fluffy and spongy bread base topped with meat­less tomato sauce, then cov­ered with bread­crumbs and grated cheese.

NEW YORK-STYLE:

This was in­spired by the Neapoli­tan, af­ter early Ital­ian im­mi­grants en­tered the United States. The crust is as thin as the Neapoli­tan’s, but it’s a big­ger pie. It’s usu­ally eaten on the go. Do the “New York fold” to keep the top­pings from fall­ing off, by cre­at­ing a “V” shape with the slice’s crust.

CHICAGO-STYLE DEEP-DISH:

This is a thick pie with a de­li­ciously flaky and but­tery crust. Add chunky sauce and gooey cheese, and you’re look­ing at a knife-and-fork af­fair.

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