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A History of Pizza

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Re: A History of Pizza

#11

Post by clan »

NCG_Mike wrote: post #5
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.

There's a kind of pizza that I've had at a Turkish restaurant that comes without tomatoes. Really nice. I'd assume a common origin with the Italian variety via the Romans (ancient).

Yes! It is called "pide". Wikipedia relates it to the pita - but I would describe it closer to as pizza as well.

I find them in Turkish restaurants around here as well. They often look like this: http://loveantalya.com/turkish-pide-with-meat-filling-cheese...

Pizza-like but not pizza. I love them for what they are. But again I love any kind of pizza (Naples, Chicago, thin, thick, doughy etc.)

Re: A History of Pizza

#12

Post by ReptileMan »

NCG_Mike wrote: post #5
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.

There's a kind of pizza that I've had at a Turkish restaurant that comes without tomatoes. Really nice. I'd assume a common origin with the Italian variety via the Romans (ancient).

This is either lahmadjun or pide. They are close, but don't seem to have common origins, just independent discoveries. Same as flatbreads. And putting some topping on one is hardly a world shattering idea.

Re: A History of Pizza

#13

Post by izietto »

dr_dshiv wrote: post #8

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.

Re: A History of Pizza

#14

Post by ReptileMan »

zeitg3ist wrote: post #9
dr_dshiv wrote: post #8

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

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.

Re: A History of Pizza

#15

Post by globuous »

izietto wrote: post #13
dr_dshiv wrote: post #8

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.

I agree with you, though nyc pizza is actually really good (thin crust which tastes good and good ingredients)!! Im no italian, but as a frenchy that loved to tell americans how bad their pizzas are, i must tell that shut me up.

Chicago pizza and its dip dish really on the other hand, was one of the biggest deception of my life ^^

But i’ll definitely agree - i find your typical usa pizza (HUGE crust, terrible ingredients) impossible to enjoy ;p

Re: A History of Pizza

#16

Post by bryanlarsen »

dr_dshiv wrote: post #8

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

If we're comparing regional variations, I defy anybody to exceed Regina-style, as taken to it's extreme by Vern's:

https://www.google.com/maps/uv?hl=en&pb=!1s0x531c1ec8469aabe...

Truly an abomination.

Re: A History of Pizza

#17

Post by rullopat »

dr_dshiv wrote: post #8

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

A Neapolitan just died of heart attack reading this comment :)

Re: A History of Pizza

#18

Post by manojlds »

SideburnsOfDoom wrote: post #7
NCG_Mike wrote: post #5

Earlier quoted context omitted.

There's a kind of pizza that I've had at a Turkish restaurant that comes without tomatoes. Really nice. I'd assume a common origin with the Italian variety via the Romans (ancient).

Many varieties of Italian pizza are "white pizza" / "pizza blanca" and have no tomatoes.

Like pesto ones too right.

Re: A History of Pizza

#20

Post by grull »

lordnacho wrote: post #19

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.

Always ze Germans :)

https://www.kialo.com/does-pineapple-belong-on-pizza-10104

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