A Guide to the Essential Regional American Pizza Styles

Before the 1950s, how was pizza viewed in the United States?

• As a popular fast food

• As a gourmet dish

• As a cheap "ethnic" food

• As a traditional American meal

Who primarily ate pizza in the U.S. in the late 1800s?

• Wealthy American families

• Marginalized Italian Americans

• Tourists visiting the U.S.

• American college students

Where was pizza mostly eaten by Italian Americans in the late 1800s?

• In upscale Italian restaurants

• At home with family

• In hole-in-the-wall restaurants on the street

• In pizzerias with delivery service

When did the shift in American soldiers' appreciation for pizza begin?

• In the '30s

• In the '40s

• In the '50s

• In the '60s

What factor contributed to the spread of pizza across the United States, especially in the Midwest and West?

• The presence of large Italian communities

• The invention of the microwave

• Mass production and big-name chains

• The import of Italian chefs

Which of the following cities is NOT mentioned as a place where regional Italian-American cooking styles emerged in the '40s or '50s?

• New York

• New Haven

• Detroit

• Chicago

What is a significant part of pizza's solidification as an American symbol?

• Its high cost

• Its versatility and frequency of consumption

• Its limited topping options

• Its association with fine dining

As of a decade ago, how many pizzerias were there in the United States?

• 7,000

• 17,000

• 27,000

• 70,000

Who is credited as the originator of New York pizza according to Helstosky's book?

• Liz Barrett

• Gennaro Lombardi

• An unnamed street vendor

• Neapolitan immigrants

What is a distinctive feature of New York pizza slices compared to Neapolitan slices?

• They are thicker, about double the size

• They are smaller and more brittle

• They are topped with raw tomatoes only

• They are hand-tossed and pan-stretched