Wednesday, January 30, 2008

Regional Pizza Breakdown

Interesting description of variations of pizza throughout the country. Here, for example, is something freaky:


Might be mistaken for a Chicago thin crust at first, just on looks—and maybe for the fact that Saint Louis and Chicago are only a few hundred miles apart. But this style's very thin, crackerlike crust is unleavened. And it's topped with a special three-cheese blend (provolone, Swiss, white cheddar) called Provel that's used in place of mozzarella (and sometimes, but not often, in addition to mozzarella). Like Chicago thin crust, it's usually done party cut. Imo's Pizza is thought to be the originator.



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