As you can see, the top 10 most popular pizza toppings in the United States are pepperoni, sausage and mushrooms. While polling your guests is one strategy, another strategy is to order before the guests even arrive. This way, you avoid any potential arguments that may arise over pizza toppings. If you choose this route, try sticking with cheese, pepperoni and veggie pizzas in a ratio of Steer away from things like pineapple, olives or anchovies.
Yes, a plain cheese or pepperoni pizza may not sound exciting, but they are acceptable to most people. And yes, a bacon and pineapple pizza sounds like a lot of fun, but you may be left with three bacon and pineapple pizzas because no one wanted to eat them — which means many people will go hungry. When it comes to trying to please everyone, stick to the basics. Most pizza places allow you to order toppings on just one half of the pizza, and you may be able to offer your party people more topping choices by splitting up pies.
Offering the largest variety of toppings possible increases the chances that every person at your party will be able to find at least one type of pizza they like. As always, when dealing with large groups, it may be tough to please everyone with your pizza topping selections. Here are a few of our favorite tips that can help you cut back on some of your pizza expenses:. This is simple math. The rate at which the size of a pizza increases is greater than the rate at which the price increases.
In other words, one extra-large pizza will certainly cost more than one small pizza. But ordering enough small pizzas to feed thirty people will cost much more than ordering enough extra-large pizzas to feed thirty people.
However, it can get very expensive to suddenly order a whole stack of pizzas from this place. Instead, search the internet for pizza restaurants near you and look at their prices. If you ask your friends for recommendations, always take their advice with a grain of salt — their idea of affordable might be different than yours.
Try a pizza with white sauce, feta cheese, spinach, black olives, sundried tomatoes, and onions. Pizza is officially America's favorite food. You can order a classic pizza meat combo of red sauce, mozzarella cheese, pepperoni, sausage, and bacon.
For a veggie combo option, you can order a pizza with spinach, onions mushrooms, bell peppers, olives, and any veggie that you like. Another pizza combo you can try is chicken with pesto sauce.
Pesto is a savory sauce made from basil, garlic, olive oil, pine nuts, and cheese. It tastes delicious with pasta, and you can also use it as a pizza sauce. The best thing about pizza topping combinations is that almost everything goes. It all depends on your taste preference and what kind of toppings you like. If you bake pizza at home, you can experiment with different toppings whether sweet, savory, or unique.
For a special night, you can order a delicious pizza from DeNicola's. Start With the Basics Before you get into the details, you need to think about a few basics: How many people will you be serving? How many adults and children will be eating pizza?
Do you want to send a few slices home with guests or have enough for leftovers for yourself? Figure Out the Slices Per Size The size of the pizza you order will determine how many slices you can expect each pie to serve: Small pizzas average between 8 and 10 inches in diameter and will yield about six slices.
Medium pizzas run 12 inches in diameter and will give you about eight slices. Large pizzas are 14 inches in diameter and will offer approximately 10 slices. Where it came from: While it's difficult to pin down exactly where the idea of putting breakfast atop a pizza was initially conceived, the impetus behind it is evident with the increasing popularity.
Now, you can find it on menus across the country. If you look at breakfast pizza, it's a perfect example," said Scott Weiner, pizza expert and founder of Scott's Pizza Tours. People obviously love bacon, eggs, and breakfast food; it's no surprise people have taken to breakfast pizza. Their breakfast pie, the Ritz, features Taylor Ham aka pork roll , egg, and cheese. It's basically a breakfast sandwich on a pizza.
Based in Chicago's Wrigleyville, Dimo's Pizza puts chicken and waffles on a pizza, pretty much proving Weiner's point. Pizza is a format, designed to be played with. Just like breakfast, actually. What it is: Generally wood-fired and often single-serving, California-style pizza is often compared to Neapolitan. But like the rad new kid from Malibu who shakes things up at a stuffy new school in a classic movie, it doesn't play by the rules. Basically, it's because of California that pizzerias now obsess over ultra-fresh ingredients and put things like broccoli and fennel on pies.
Where it came from: In the Bay Area in , chef Alice Waters of Chez Panisse and Ed LaDou of Prego began experimenting with the idea of California cuisine in pizza form, but when LaDou unknowingly served a pie with mustard, peppers, and pate to Wolfgang Puck, he was enlisted as pizza chef at Spago, where a smoked salmon pizza became symbolic of pizza as haute cuisine. Three years later, LaDou was enlisted to design a menu for California Pizza Kitchen, which became the national ambassador for California pizza and first choice for Midwestern homecoming dates thanks to offerings like Thai chicken pizza and its game-changing BBQ chicken pie.
Nowadays, the term "California pizza" is slightly out of use. Places with fresh, inventive local ingredients now have a new name: pizza. Where to get it: Wolfgang Puck might have expanded his empire to airports and the soup aisle of Kroger, but Spago is still synonymous with opulent fine dining in Beverly Hills, with the smoked salmon pizza still front and center. LaDou's California Pizza Kitchen original creations can now be had in more than locations and variations are available in grocery stores , with an ever-expanding roster of pies that now includes cauliflower crust options.
What it is: It's Domino's. It's Pizza Hut. It's Papa Johns. It's Little Caesars. Essentially, it's "fast food pizza. It is what it is. But you simply cannot deny chain pizza's overwhelming popularity in America. And frankly, sometimes it does hit the spot.
It's OK. We won't tell anyone how much you secretly love it. With it, they founded their own pizza-based restaurant in Wichita, Kansas—sending that the growing popularity of the Italian dish would only increase in the '60s. They named it Pizza Hut, after the modest trappings of their newly purchased, red brick building.
Sixty years and nearly 14, global locations later, Pizza Hut is well, obviously still very much alive—as are other chains like Domino's founded in and Papa John's that have followed in its wake. And there's a reason why all these chain pizzas seem to have some commonalities. This all goes back to their shared use of conveyor belt air impingement ovens," said Scott Weiner, pizza expert and founder of Scott's Pizza Tours.
That baking style is what gives all of their brands a similar consistency. Where to get it: Umm In fact, now, you can even order Domino's in the great outdoors. The original chain pizzeria, Pizza Hut is still going strong, stuffing crusts, and providing pizza-starved towns across the country with at least one option.
And if you order Papa John's , don't forget to enjoy the pepper. What it is: A massive pizza with a honey-kissed, doughy crust loaded with so many toppings they have to create a folded-over containment wall around the crust just to keep it all in. So we just started building them up, and it became the mountain pie to take care of mountain-type appetites. Luckily with six Rocky Mountain locations, getting a bite is easier now than ever.
In Portland, Oregon, the Blind Onion doesn't precisely serve a Mountain-like pie, but this hippie-dippie Portland joint has mastered the art of the folded crust, and that's gotta count for something. What it is: It makes perfect sense that Chicago would be the birthplace for the heartiest of all pizza styles , baked in a high-sided pan to facilitate the formation of a crust that will contain a truly staggering payload of cheese and toppings, with the sauce and any finishing touches like spices or parmesan scattered on top.
A subspecies known as "stuffed" pizza incorporates an additional, very thin layer of dough just below the sauce. Where it came from: Before it became a national chain, Pizzeria Uno is generally credited as the godfather of deep-dish, though Rudy Malnati, a chef at Uno's who went on to spawn a pizza empire of his own more on that later also claimed to have had a hand in the recipe.
Anyone who has ever experienced a deep-dish food coma or survived a three-day blizzard with the leftovers from a single pie can attest that they fully delivered on their meal-making intent. Where to get it: Chicago is deep with deep-dish joints, but Lou Malnati's , now run by the aforementioned Rudy's descendants, has a buttery-crusted pie that many Chicagoans consider to be the purest expression of what deep-dish ought to taste like.
For something a little different, Pequod's caramelized edge has earned it a legion of followers. Not too far from Wrigley Field you'll find The Art of Pizza , which offers a hearty, picture-perfect take on the stuffed subspecies of Chicago-style deep-dish.
What it is: It's rectangular rather than round, with caramelized Wisconsin brick cheese giving the edge a crunch no shredding here that gives to a surprisingly fluffy, thick crust.
That brick cheese goes down first, then the sauce tops it off. It just kind of got overlooked until now.
Early adopters Via —who moved from Detroit to Austin long before the current exodus of Austinites to Detroit—have taken over the Austin scene with pure Motor City authenticity. Petrillose died in and left behind a legacy of blurry memories for generations of students.
That legacy lives on: The Hot Truck is still a fixture on campus. Or, you know, join the legions of college kids late night as they shamble in line at the original The Hot Truck , which still trawls the campus of Cornell. Though they specialize in hot dogs, burgers, and cheesesteaks, Vegas joint Pop N Sons has also been known to do wonderful, pizzafied things with a split baguette.
What it is: The name might lead you to believe that a pie is battered and then deep-fried like something straight out of the Texas State Fair. But fried pizza is much more nuanced, and dare we say, more delicate, than that. There are two main styles: a pizza fritte, which is essentially a fried calzone, and the much more complex montanara, in which dough is first flash-fried before being topped with sauce and cheese, and baked at super-high heat to finish.
The result is a pizza that is not oily, but instead one that rests on a pillowy crust. Where it came from: Both styles originate in Naples, which is also home to arguably the most famous style of pizza today: Neapolitan. The fried versions have been sold by shops in Naples for many decades and some even claim that until the s, fried pizza was actually more popular in the Italian city than the baked version.
Unsurprisingly, the style has become a popular option in the United States. Where to get it: In a city filled with pizza places, New York's Don Antonio by Starita was legendary from the moment it opened. In St. Paul, Minnesota, you'll find Mucci's Italian , whose montanara pies come topped with everything from fried chicken and garlic butter to black truffles and pine nuts.
If you're overseas, Pizzeria Di Matteo is an institution in Naples, Italy that opened in and proclaims that it is both a pizzeria and a friggitoria, or fried food authority. So it would make sense that they make a stellar fried pizza—a style that still accounts for a third of its sales today.
So pizzerias became very attractive to immigrant entrepreneurs. Where to get it: With its gigantic slices served late night, gyro meat and tzatziki sauce on pies, grinders and gyros on offer and baklava for dessert, Georgio's Pizza in East Lansing, Michigan is the kind of place that exists in every Big Ten town.
Only better. Two Greek-American immigrant traditions—the hour diner and the pizzeria—together under one gigantic roof at New York's Mamaroneck Diner. In Greenfield, Massachusetts, Village Pizza is a classic, a brick-laden Greek pizzeria in a small town that shells out picture-perfect red tablecloth Greek pies, plus an array of scrappier offerings like chicken cordon bleu pizza and a chicken and broccoli number that must have spun heads before the California pizza boom.
What it is: Grilled pizza is one of the rare styles of pie where the pizza itself never needs to be placed inside an oven. This non-traditional method of pizza-making involves brushing the crust with heavy coats of oil before placing it on a grate over hot coals.
The dough will take several turns ideally charring parts of it before toppings—your standard cheeses, meats, and veggies—are added after the last flip, and given time to melt into each other and the crust in classic pizza fashion.
It's super-crunchy, kind of oily, sometimes quite charred, but most importantly, it makes you wonder if ovens are truly necessary to make a great pizza.
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