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===Styles=== {| class="wikitable sortable" |+Pizza styles !class="unsortable"| Image !Name !Characteristics !Origin !First attested |- |[[File:CalzoneAlForno.jpg|160px]] |[[Calzone]] |Pizza folded in half [[Turnover (food)|turnover]]-style. |[[Naples]], Italy |1700s |- |[[File:Pizza fritta in Rome (1).jpg|160px]] |[[Deep fried pizza]] (''pizza fritta'') |The pizza is [[deep fried]] (cooked in oil) instead of baked. |Naples, Italy | |- |[[File:Heart shape pizzetta.jpg|160px]] |''[[Pizzetta]]'' |Small pizza served as an [[hors d'oeuvre]] or [[snack]]. |Italy | |- |[[File:California club pizza.jpg|160px]] |[[California-style pizza]] |Distinguished by the use of non-traditional ingredients, especially varieties of fresh produce. |[[California]], U.S. |1980 |- |[[File:Chicago-Style Stuffed Pizza.jpg|160px]] |[[Chicago-style pizza]] |Baked in a pan with a high edge that holds in a thick layer of toppings. The crust is sometimes stuffed with cheese or other ingredients. |[[Chicago]], U.S. |{{circa|1940s}} |- |[[File:Colorado Pizza.jpg|160px]] |[[Colorado-style pizza]] |Made with a characteristically thick, braided crust topped with heavy amounts of sauce and cheese. It is traditionally served by the pound, with a side of honey as a condiment. |[[Colorado]], U.S. |1973 |- |[[File:Detroit Style Pizza in Lloyds Detroit Style Pan.png|160px]] |[[Detroit-style pizza]] |The cheese is spread to the edges and caramelizes against the high-sided heavyweight rectangular pan, giving the crust a lacy, crispy edge. |[[Detroit]], U.S. |1946 |- |[[File:Slices of thin-crust New York style pizza.jpg|160px]] |[[New York–style pizza]] |Neapolitan-derived pizza with a characteristic thin foldable crust. |[[New York metropolitan area]] (and beyond) |Early 1900s |- |[[File:Imos Hampton Deluxe-OliveCanadianbacon.JPG|160px]] |[[St. Louis–style pizza]] |The style has a thin cracker-like crust made without yeast, generally uses Provel cheese, and is cut into squares or rectangles instead of wedges. |[[St. Louis]], U.S. |1945 |}
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