A History of Pizza • Hacker News Board

Re: A History of Pizza

#101

Post by Terr_ » Thu, Oct 17, 2019, 8:41 AM UTC

98codes wrote: post #87

ryanlol wrote: post #37

Earlier quoted context omitted.

Why is it always pineapple in pizza? Why not lemon for example? I don’t understand the whole pineapple pizza lobby, it’s just not a particularly good fruit for pizza.

It's a question of ingredient quality. Most Hawaiian pizza is made with canned pineapple and thick-cut deli ham. Fresh pineapple and also any other pork aside from that ham is a big, big upgrade.

Yeah, that may have something to do with Hawaii as an island location, and what can easily be preserved, shipped, and stockpiled.

Re: A History of Pizza

#102

Post by izietto » Thu, Oct 17, 2019, 10:58 AM UTC

dfxm12 wrote: post #76

izietto wrote: post #13

Earlier quoted context omitted.

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.

Where in Italy are you from? I've spent quite a bit of time there. I've had pizza in Florence, pizza in Rome, pizza in Sorrento, pizza in Palermo and at a few Autogrills in between. I can't comment on the pizza in New Haven, but I can say for sure there's no standard dough in Italy.

Have you had pizza in Rome? Rome is a good example: Rome has a tradition of thin and crunchy pizza, which is far from the "standard" pizza (which is the Naples one). Rome pizza is pretty common in Rome, tough there are also many places serving Naples pizza. The point is: Italian people living in Rome and going out for a pizza usually distinguish between the two kinds of pizza: for example, I have lived in Rome for some years and, since I don't like Rome pizza ("pizza romana"), I always chose places serving Naples pizza.

In the rest of Italy is the same: you call it "pizza", but you distinguish between places that make good Naples pizza, bad Naples pizza, good not-Naples pizza, bad not-Naples pizza.

Re: A History of Pizza

#103

Post by jgwil2 » Thu, Oct 17, 2019, 4:49 PM UTC

potatofarmer45 wrote: post #3

"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.

Have whatever pleases you, but for the life of me I will never understand corn on pizza.