an example of Quad City-style pizza. This style of pizza usually has most of the toppings under the cheese.
Location of the Quad Cities
Quad City-style pizza is a unique pizza style that originates from the Quad Cities region of the United States.
Quad City-style pizza dough has a “spice jam” that is heavy on malt, which lends a toasted, nutty flavor. They're typically hand-thrown to be stretched into an even quarter-inch thin crust with a slight lip ringing the edge. The sauce typically contains both red chili flakes and ground cayenne, and the smooth, thin tomato spread is more spicy than sweet. The sausage is typically a thick blanket of lean, fennel-flecked Italian sausage sometimes ground twice and spread from edge to edge. The pizzas are typically cooked using a special gas oven with an average cooking time of about 12 minutes. The pizza is cut using giant razor-sharp scissors into strips, as opposed to being cut in slices. An average 16-inch pizza has about 14 strips, and a 10-inch pizza has about 10 strips.
By region 
The dish originates in the Quad Cities region of the United States. The dish is also prepared in other areas of the United States, including Chicago, Illinois.
See also 
- ^ a b c d ""Quad Cities Style" pizza restaurant nominated for "Best New Chicago Pizzeria"". WQAD News. February 28, 2012. Retrieved March 23, 2012.
- ^ a b Sula, Mike (September 8, 2011). "Roots Handmade Pizza: Quad Cities represent". Chicago Reader. Retrieved March 23, 2012.
- ^ a b Shouse, Heather (2011-05-25). "Quad Cities pizza: a primer - Restaurants + Bars". Time Out Chicago. Retrieved 2012-03-22.
- ^ Kuban, Adam (2011-04-06). "Is There a 'Quad Cities-Style' Pizza? | Serious Eats: Chicago". Chicago.seriouseats.com. Retrieved 2012-03-22.
- ^ David Burke (2011-05-30). "What makes a pizza Quad-Cities style?". Qctimes.com. Retrieved 2012-03-22.
- ^ "Chicago gets a slice of Quad-Cities". Quad-City Times. May 30, 2011. Retrieved March 23, 2012.
- ^ Kott, Ruthie (July 5, 2011). "Coolest job ever: pizza consultant". Red Eye. Retrieved March 23, 2012.
Further reading