Happy canada day

[EagerBeaver]

Titilleur,

More on New Haven style pizza and photographs here- this is what is eaten throughout Connecticut:

https://en.wikipedia.org/wiki/New_Haven-style_pizza

Pizza 900 on Peel I have tried and it is stylistically different than New Haven style and more like a flatbread than a pizza. I don't think it's even in the same league. Personally I think it's garbage compared to the authentic New Haven style.

 

[tiga]

I've had pizza in Rome, Tokyo, Siracuse-Sicily, Napoli, Montreal, New York, Quebec City at Saint-Germain as a kid and now at Pizza Nina en Basse Ville, as well as Chateauguay and Chibougamau, loved them all, even frozen from Doctor what's his name... and they all are a thing of beauty until you bite into them, that is the deciding factor.

Love the artisanal quality of true Italian pizza, love the cheese in New York sliced pizzas and love the fact I can go and get one tonight in Sainte Foy, Quebec at Pizzart, where the Rolling Stones ate last time they were in the city and where I will share it with loved ones and a cold beer.

Man it's hot tonight!

 

[Titilleur]

Here... taken from Wiki: "What makes New Haven style pizza distinct is its thin, oblong crust, characteristic charring, chewy texture, and limited use of melting cheeses. It tends to be drier and thinner.."

That description is everything that I'm NOT looking for when I order a pizza...

- charring
- limited use of melting cheese
- drier
- thinner

That, for me, is AMERCICANization of the pizza...

 

[EagerBeaver]

That description is everything that I'm NOT looking for when I order a pizza...

- charring
- limited use of melting cheese
- drier
- thinner

That, for me, is AMERCICANization of the pizza...

Last time I checked Chicago is as much a part of America as New Haven is, so I have no idea what you mean by "Americanization" of pizza- which sounds like a denigration. The New Haven style is actually Neapolitan in its roots, and it is far more Italian than American, whereas the Chicago style you favor was in fact perfected in Chicago in the mid 20th Century.

 

[tiga]

Well Happy Canada day to all you pizza lovers...

Was not aware of the New Haven style pizza and not very familiar with the Chicago, but hey, whatever rock's your world!!

 

[Titilleur]

Last time I checked Chicago is as much a part of America as New Haven is, so I have no idea what you mean by "Americanization" of pizza- which sounds like a denigration. The New Haven style is actually Neapolitan in its roots, and it is far more Italian than American, whereas the Chicago style you favor was in fact perfected in Chicago in the mid 20th Century.

I know that Chicago's style is not authentic.... But for what I've experienced compared to what you are saying about New Haven pizza, this one is no more authentic... The ones I've got to enjoy in Italy were not as thin as the one you are talking about. They are not charred, nor crispy...

They are browned, not dried, tender, and sweet... melting juicily in your mouth.

 

[sharkman]

It's not complicated gents, anything other than the authentic Neapolitan pizza (pizza Margherita in honor of Queen Margherita of Savoy) is the "Americanization" of pizza!

The authentic Neapolitan pizza is wood/brick cooked with mozzarella, tomatoes and basil...as simple as that...anything else is what you chaps referred it to as "Americanized".

 

[EagerBeaver]

It's not complicated gents, anything other than the authentic Neapolitan pizza (pizza Margherita in honor of Queen Margherita of Savoy) is the "Americanization" of pizza!

The authentic Neapolitan pizza is wood/brick cooked with mozzarella, tomatoes and basil...as simple as that...anything else is what you chaps referred it to as "Americanized".

Actually the New Haven style is Neapolitan..... they just char the pie a bit and it’s a bit thinner crust than in Naples but similar. The Margherita is one of the feature pies at Pepe’s along with the white clam. Look:

https://goo.gl/images/Ksci3M

 

[sharkman]

The only authentic Neapolitan pizza is in Naples!...fresh D.O.C San Marzano tomatoes from the Naples area...fresh buffalo mozzarella from Salerno...and fresh grown basil...cooked in wood/brick ovens!

A long way from that stuff that Dom cooks in those electric ovens at DiFara's in Midwood!

...and it ain't in New Haven either EB!

 

[jalimon]

The authentic Neapolitan pizza is wood/brick cooked with mozzarella, tomatoes and basil...as simple as that...anything else is what you chaps referred it to as "Americanized".

I do agree. Those are my best. Wood oven cooked is a must. Along with a glass of red pinot noir like mezzacorona from italy, or a barbara d'asti wine Hum!!!

Still. Once in a while. A domino all dressed pizza with green pepper (yes fucking green pepper!!) can be absolutely delicious. Especially with a bud light haha

 

[sharkman]

Absolutely! especially when watching a good hockey or football game!

I love to add anchovies on mines....very very popular in Naples!

 

[Sol Tee Nutz]

Thin crispy crust, ham & pineapple with feta.