What toppings are on a California Pizza?

California-style pizza, a thin-crust pizza noted for its fresh, nontraditional toppings, such as chicken, peanut sauce, artichoke hearts, and goat cheese rather than the standard pepperoni and mozzarella.

What is California Pizza Crust?

California-style pizza (also known as California pizza) is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef Ed LaDou, and Chez Panisse, in Berkeley, California.

Why is pizza bad in California?

“Water is huge. It’s probably one of California’s biggest problems with pizza.” Water binds the dough’s few ingredients. Nearly every chemical reaction that produces flavor occurs in water, says Chris Loss, a food scientist with the Culinary Institute of America.

What makes California pizza different?

California-style pizza is really just a combination of other pizza styles, spruced up with a local twist. This single-serving pizza comes with a thin crust, emulating that of New York-style pizza or traditional Italian crusts.

What is the difference between New York pizza and California pizza?

California-style pizza has a crust that is similar to New York-style pizza, but they add ingredients that are synonymous with California cuisine and sauce is used sparingly. Toppings that are typical to California-style pizza are unique and rarely found on pizza in other regions of the country.

Why does NY pizza taste better?

Food scientist Chris Loss explains in a Wired article that the minerals and chemicals within the water contribute to the New York City pizza dough’s flavor by affecting the chemical reactions during the pizza-making process. So water from NYC can really create a different flavor than water from another area.

What is the difference between Sicilian and New York-style pizza?

Sicilian pizza is also cooked in a square pan with plenty of olive oil, but the key difference is in the dough. For Sicilian pizza, pizzaiolos give the dough extra time to rise, resulting in a softer crust layer that has more in common with Focaccia bread than the standard New York-style pizza.