A group known as Weird History Food took a very interesting tour across the United States to delve deeper into every regional style of pizza served. “But if we’ve learned nothing else today, it’s that in these United States, the definition of pizza is limited only by the chef’s creativity and locals’ willingness to claim and defend it as their own.”
The mouthwatering tour started off in the Big Apple city, New York City where they explored the iconic foldable version of pizza followed by a westward trip to Chicago where they not only discussed the deliciousness of a deep dish pizza but also the local favourite of tavern pizza.
Next up they visited a few more delicious places. They moved over to Buffalo, where they sampled their regional delicacy, to New Haven for some apizza, to New England for a traditional clam pie and Greek pizzas, to Michigan for Detroit style, to Washington, DC, for a jumbo slice. It didn’t end there, next they made a visit to California for gourmet pizza, followed by Old Forge, Pennsylvania for a slice of their hometown favourite and Miami for Cuban style with gouda.
If your mouth hasn’t started drooling yet, or your brain not over flowing with ideas of pizza, then the next trips possibly would. After some delicious and a wide variety of pizza, Weird History Food made their way to Ohio with the first stop at Youngstown for a Brier Hill slice, Steubenville for Ohio Valley Style, and Dayton for their unique flat square style pies.
If you have ever looked to by a pizza in pounds then Colorado is the place for you. The midwest quad-cities has some very unique names for their pizza as they named their pizza after themselves. Those who don’t like cheese, and looking for a cheesiness pizza then Philly and Rhode Island is the cheesiness place for your.
It is no surprise that a simple dish as a pizza comes in such a huge variety as the US and the world is a very big country, and who doesn’t love pizza?
“But if we’ve learned nothing else today, it’s that in these United States, the definition of pizza is limited only by the chef’s creativity and locals’ willingness to claim and defend it as their own.”