21–30 of 103 posts
The abomination created by putting pineapple on pizza is either Canadian or German: https://en.wikipedia.org/wiki/Hawaiian_pizza Dig a bit more and it seems the German claim is a bit stronger. The postwar years were difficult in Europe.
It's essentially a drier version of mozzarella, though (very similar to Italian provalone).
Edit: non-sensical sentence
The abomination created by putting pineapple on pizza is either Canadian or German: https://en.wikipedia.org/wiki/Hawaiian_pizza Dig a bit more and it seems the German claim is a bit stronger. The postwar years were difficult in Europe.
It's a symbol of post-war economic growth that a household could afford both ham and cheese and exotic fruit for a single meal. It didn't matter that it taste that nice. Neither do many other meals that only serve to demonstrate the wealth of the host.
Earlier quoted context omitted.
The pizza on that page looks extremely greasy and - most importantly - burned! Hope it's not representative of New Haven pizza in general.
I have eaten those style of pizza. They are tasty. Not everything must be Neapolitan to be edible. I think it may depends on local ingredients - since Italy has amazing ones it is just a matter of putting simple toppings with minimal heat processing not to fuck them up and serve. If there were no good local substitutes you have to pump up the grease and toast the ingredients a bit more to make it flavorful enough.
As for the ingredients, I’m not sure why Italy would have inherently better local ingredients. I can understand why northern Europe has shitty tomatoes (too cold to grow compared to, for example, southern Italy), but with its size, population and diversity of climates I imagine you can grow pretty much anything in the US at a decent quality, without the need to grease stuff to give it flavor.
Has "vulkanpizza" (volcano-pizza) spread to other countries outside of Sweden yet? https://imgs.aftonbladet-cdn.se/v2/images/ce5c799d-dfe7-46e7...
Boo, no mention of New Haven's early contribution. Not that I'm biased (I am, they have the best pizza in the world, objectively speaking, of course) http://www.ctvisit.com/articles/new-haven-apizza-history
Maybe the best pizza in the United States . I'm Italian, the classic United States pizza could hardly be called "pizza" here, since it's not risen enough for being a pizza.
> It's good. Nothing great, but once I stopped thinking of it as a pizza, I found it was good food.
Earlier quoted context omitted.
I have eaten those style of pizza. They are tasty. Not everything must be Neapolitan to be edible. I think it may depends on local ingredients - since Italy has amazing ones it is just a matter of putting simple toppings with minimal heat processing not to fuck them up and serve. If there were no good local substitutes you have to pump up the grease and toast the ingredients a bit more to make it flavorful enough.
Oh I know it can be tasty, I have eaten my fair share of greasy pizzas too. And I’m not saying neapolitan is the only possible pizza style, although in my opinion it’s the best one. Neapolitan is actually charred on the crust too, but it’s not that extreme - the crust from the pizza above is basically coal... Don’t get me wrong, I would eat it anyway (maybe skipping the crust), but it definitely doesn’t look like a “…
I believe this is true, subject to the original source material (seeds?) being imported.
> but with its size, population and diversity of climates
This makes it tricky, as producing enough of the high quality ingredients in appropriate locations, that can survive the transportation distances, creates a whole new range of problems.
Solving this at Italy scale is a different matter to solving this at USA scale.
"Some even had tomatoes on top. Only recently introduced from the Americas, these were still a curiosity, looked down upon by contemporary gourmets". Well that settles it. Next time a pizza traditionalist blasts me for having pineapple on my pizza, I'll counter that he shouldn't have tomatoes on theirs.
And the use of tomato paste or sauce underneath, rather than sliced tomato on top, seems to be an even later innovation.