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The most traditional pie is the pizza Napolitano, or Neapolitan pizza. Made of strong flour, the dough is often kneaded by hand and then rolled flat and thin without a rolling pin. The pizza is cooked in an extremely hot wood-fired stone oven for only sixty to ninety seconds, and is removed when it is soft and fragrant. Common varieties of Neapolitan pizza include marinara, made with tomato, olive oil, oregano, and garlic, and marguerite, made with tomato, olive oil, fresh basil leaves, and mozzarella cheese.
Chicago is also home to a major variety of pizza. The Chicago-style pizza is deep dish, meaning it is made in a pan with the crust formed up the sides, or even with two crusts and sauce between, so-called “stuffed” pizzas. The ingredients are “reversed” in a Chicago pizza, with cheese going in first, and then sauce on top.
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