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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?
I would rather have a good NYC pizza than a Neapolitan pizza.
Pizza is a beautiful, wonderful dish; the ultimate comfort food. However, with a dairy allergy I haven't had real pizza in years. My homemade nondairy mozzarella is an adequate substitute, but nothing beats real brick oven pizzeria pizza, dripping with savory, creamy mozzarella. So, the next time you think about turning your nose up at Neapolitan pizza, please please have a slice for those of us who cannot partake. And weep for us. We're crying on the inside, too.
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?
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."
Pizza was created in Naples, but it was renowned in the US before it was actually known here in Northern Italy. Most immigrants in the US were southerners, so that's why Pizza and Spaghetti were famous there before anything else.
Also, crispy crust is what we have here, but I prefer the napolitan style pizza with the bread sides.
Put real mozz in freezer for 15 minutes, proceed to grate it.
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.
"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.
And pasta is a Chinese invention, so any Italian pasta is phony.
There's still quite a substantial difference between chinese and italian pasta though.
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