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I would rather have a good NYC pizza than a Neapolitan pizza.
I would rather have any pizza that is great over one that's just ok regardless of its style.
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Originally Posted by Larry Caldwell
That's moot, because the photo was of parmesan, not mozzarella. I have also had pepperoni on pizza in Italy, so it's not that rare. Italians do make better pizza sauce.
Well you won't find parmesan on pizza there either.
I doubt you had pepperoni on pizza there. If you did they imported it from the US just to use on pizza...which would be doubtful unless they were running a tourist trap serving americanized Italian food. Why would they when they have so many real Italian cured meats to choose from.
If you had some kind of dry cured sausage on a pizza in Italy it probably wasn't pepperoni, more than likely some other kind of sausage.
Neapolitan pizza IS pizza. Modern pizza originated in Naples, Italy, so what they made there is basic pizza. I don't know what you think of as "masterful recipes" but they are not true to the Italian original recipe for "pizza."
In fact, the European Union issued a "safeguard" to Neapolitan Pizza similar to our trademark designation. It's a "Traditional Speciality Guaranteed" dish. The designation was requested by the Associazione Verace Pizza Napoletana (the True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples. It promotes and protects the "true Neapolitan pizza."
If you are getting something that's soggy or burned, or crust that doesn't taste good, that's just bad preparation. (Although please note that pizza cooked in a pizza oven with a wood fire in it will inevitably be charred in a few places and that is considered acceptable or even desirable.) That has nothing to do with it being "Neapolitan." Most pizza places will put whatever toppings you want on pizza dough, so just ask for what you want and make your own "masterful recipe."
LOL @ pizza prescriptivism. NYC and New Haven style pizza are equally valid, and harder to do well.
From what I've seen on this board and others, pizza is a highly debated subject. There is not or never will be a consensus.
Pizza from Italy is from the late 18th century and predates anything from the US, but was not as it is today. The earliest NYC pizza is from 1905 at Lombardi's (From what I have read).
As far as being valid, they all are. Being the first does not make it any more valid.
I doubt you had pepperoni on pizza there. If you did they imported it from the US just to use on pizza...which would be doubtful unless they were running a tourist trap serving americanized Italian food. Why would they when they have so many real Italian cured meats to choose from.
If you had some kind of dry cured sausage on a pizza in Italy it probably wasn't pepperoni, more than likely some other kind of sausage.
The most similar stuff over there is probably the "pizza alla diavola" (literally "devil pizza"), which has spicy salame over it.
On the other hand, to ask for a "pepperoni pizza" in here would probably cause some confusion. In fact the most similar word to "pepperoni" is "peperoni", which means bell pepper.
Almost any time someone tells me about the great new pizzeria in their town, I roll my eyes, knowing that there's a 90% chance it's another in the seemingly endless string of neapolitan pizza joints. Don't get me wrong; I appreciate the move to better ingredients, but I'm more impressed by masterful recipes. Neapolitan pizzerias remind me of the sort of farm-to-table restaurant that prides itsef on the sourcing of its ingredients, but trots out a series of uninspired mediocrities.
And don't get me started on the crust...why would I want to eat a pizza whose crust is simultaneously charred and soggy? WTF?
Bad pizza is bad pizza regardless of style or location.
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Originally Posted by juppiter
"Pizza" is actually an American invention, not Italian... Yes I've had some great pizzas in Sicily, but they were something else entirely from a great pizza I got in New York. Both are valid and I consider them like apples and oranges.
Nope. Dumping a truckload of cheese and toppings is the only "American" invention here. Pizza throughout Europe in general tends to be sparse on toppings.
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Originally Posted by Dirt Grinder
How many times does that have to be posted in a pizza thread? I don't think I've EVER read a pizza thread where that hasn't been stated.
Probably something they saw on History Channel and take it as fact.
Quote:
Originally Posted by Jukesgrrl
In fact, the European Union issued a "safeguard" to Neapolitan Pizza similar to our trademark designation. It's a "Traditional Speciality Guaranteed" dish. The designation was requested by the Associazione Verace Pizza Napoletana (the True Neapolitan Pizza Association) is a non-profit organization founded in 1984 with headquarters in Naples. It promotes and protects the "true Neapolitan pizza."
How many "Neapolitan" pizzerias are certified as authentic in the U.S.? 100 or so?
The most similar stuff over there is probably the "pizza alla diavola" (literally "devil pizza"), which has spicy salame over it.
On the other hand, to ask for a "pepperoni pizza" in here would probably cause some confusion. In fact the most similar word to "pepperoni" is "peperoni", which means bell pepper.
Bell peppers are pretty good on a pizza, especially if there's actual pepperoni with them.
Is the pizza alla diavola spicier than American pepperoni? Have you had both?
Bell peppers are pretty good on a pizza, especially if there's actual pepperoni with them.
Is the pizza alla diavola spicier than American pepperoni? Have you had both?
I can't recall having it specifically. I have had some pizza there with very spicy sausages on it but I can't recall what it was called. I will be in Naples for a few weeks this month...I am gonna track one of these down and try it right after I get a caffè and a sfogliatelle or a cream filled rum baba........maybe both. lol.
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