The Crispy Crust Pizzeria

It is believed that Sicilian pizza, also known as sfincione or focaccia with toppings, was popular on the western portion of the island as far back as the 1860s.[2] Pizza was a popular dish in western Sicily by the mid-19th century.[1] The version with tomatoes was not available prior to the 17th century.[1] It eventually reached America in a slightly altered form, with thicker crust and a rectangular shape

Sicilian pizza is pizza prepared in a manner that originated in Sicily, Italy. In the United States, the phrase Sicilian pizza is often synonymous with thick-crust or deep-dish pizza derived from the Sicilian sfincione

The first documented United States pizzeria was G. (for Gennaro) Lombardi’s on Spring Street in Manhattan, licensed to sell pizza in 1905. (Prior to that, the dish was homemade or purveyed by unlicensed vendors.)

A new pizzeria in Kiev that hires only veterans of the war in eastern Ukraine as cooks offers free pies to veterans and hope in a place that hasn’t had much lately.

The man responsible for that crust is David Bauer, a self-effacing 36-year-old and a pioneer in the movement to use local freshly milled grains.

Combination Pizza their most favorite pizza

The Good Housekeeping Research Institute tested a variety of frozen pizza brands and found the pies that are worth a slice (or two!).

Packed with cheese and built like a military compound, a Giordano's Chicago-style pizza takes 45 minutes to bake.

A popular contemporary legend holds that the archetypal pizza, pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo (pizza maker) Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita.

Until about 1830, pizza was sold from open-air stands and out of pizza bakeries, and pizzerias keep this old tradition alive today.

Modern pizza evolved from similar flatbread dishes in Naples, Italy in the 18th or early 19th century.

For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used.

Many restaurants now feature Neapolitan Pizza as their feature dish. The art of making these Pizzas is now undergoing a certification process.