/ck/ - Food & Cooking

[Anonymous No.3726036]

(USER WAS WARNED FOR THIS POST)

[Anonymous No.3726038]

Is that why they call it a pizza pie?

[Anonymous No.3726039]

cool guy alert

[Anonymous No.3726045]

>plastic joke vomit
It's funny because it's true

[Anonymous No.3726049]

Chicago deep dish pizza isn't actual pizza, it's a dish inspired by actual pizza.

The only thing I would call "actual pizza" is the original italian dish.

[Anonymous No.3726051]

>>3726049
so pizza margherita (which was invented in NY) is not, then, actual pizza?

[Anonymous No.3726056]

>>3726051

http://en.wikipedia.org/wiki/History_of_pizza

In June 1889, to honour the Queen consort of Italy, Margherita of Savoy, the Neapolitan chef Raffaele Esposito created the "Pizza Margherita," a pizza garnished with tomatoes, mozzarella cheese, and basil, to represent the colors of the Italian flag. He was the first to add cheese.

[Anonymous No.3726068]

Is that why some Americans call it a pizza pie?

[Anonymous No.3726072]

>>3726051

>so pizza margherita (which was invented in NY)

lol

[Anonymous No.3726073]

It's fucking funny because if you actually lived in Chicago and weren't just a fucking fatty you would know Chicago actually has a thin style pizza that is more popular with the locals.
The thick bike tire "pizza" is for stupid land whale tourists.

[Anonymous No.3726075]

>>3726051
0/10 did not rustle

[Anonymous No.3726100]

Chicago deep dick is a pie. It's not a pizza. NY at least bears some resemblance to Neapolitan pizza.

Pic related real pizza.

Califag with functioning taste buds. I don't need 100g of industrial lubricant grade fat per slice to enjoy pizza

[Anonymous No.3726111]

>>3726100
do you california people always have to bring your state into the conversation where it isn't needed?

[Anonymous No.3726112]

>>3726100
they eat pizza pies in italy too you know

also, pizza is kids' food in italy, not adult food

[Anonymous No.3726117]

>>3726100
somebody burnt the shit out of your tomato bread

[Anonymous No.3726120]

>>3726111
They're kinda like vegetarians and vegans in that way.

[Anonymous No.3726121]

>>3726100
The reason they have pizza culture in New York and Chicago to begin with is that there were a lot of Italian immigrants in both cities at the turn of the century, who brought it with them, and made the pizzas the way THEY liked to make them. Same reason California has virtually no pizza culture. California Pizza Kitchen doesn't count.

[Anonymous No.3726124]

>>3726111

maybe you're not familiar with californians. they LOOOOVE bringing their state into conversations. they're the jew of the west coast, constantly bringing it up. why do you think the pacific northwest hates their guts?

and heaven forbid you criticize their holy land! "you're just jealous about california! we have all the best women, the best food, the best beaches" then why did you move up here?!

[Anonymous No.3726125]

>>3726111
>>3726120
I mentioned it because I don't like the term amerifat and having written a post that was along the lines of Europe is better than fatland, I thought it necessary to point out that I was in fact American.

American is a loaded word that comes with many other adjectives on the internet. I wouldn't identify with it.

[Anonymous No.3726127]

>>3726117
0/10 did not rustle

[Anonymous No.3726129]

>>3726100
this. Americans know shit about pizza.

[Anonymous No.3726130]

>>3726125
Most commiefornians don't identify with the term "American". But other than being the most fucked up state in the union, we can all agree that california pizza is the worst of them all by far.

[Anonymous No.3726131]

>>3726036

Sicilian master race reporting in.

Best of all, you don't need fucking pizza stones and 600+ degree ovens. Accessible, practical, delicious, unpretentious, easy...

I can't imagine eating another kind of pizza ever again. I do 300g of 65% hydration dough in a 10" pan. Knead the night before, shape into balls, and add to an oiled plastic container overnight. Next day spray or brush the pan with oil, add the dough, stretch it out with lightly greased hands, and let it rise for 2 hours. Add room temperature toppings, and bake at 475-500 F on the bottom rack for 6 minutes, and then turn on the broiler to finish it off. Crispy, airy, and with the perfect amount of chew.

[Anonymous No.3726132]

>>3726130
That is true. Of all the pizza in America, California has the worst.

We have the best asian food and asian markets so its cool.

[Anonymous No.3726135]

>>3726131
I can make that "pizza" simply by mopping up pasta sauce with a piece of white bread.

[Anonymous No.3726142]

>not being dominated

[Anonymous No.3726149]

>>3726142

[Anonymous No.3726151]

>>3726135

babby thinks he has it all figgered out

how toot!

[Anonymous No.3726156]

>>3726142

>corn on pizza

nope nope nope

[Anonymous No.3726157]

>>3726151
It's bread with sauce on it.
Not pizza.

[Anonymous No.3726159]

>>3726142
>>3726036
Shit tier all of em
The chicago one in the OP isn't even pizza

[Anonymous No.3726161]

>>3726157

>faggot purist/traditionalist detected

Looking forward to purging you fags.

[Anonymous No.3726187]

Only the pizza I've made can ever be called true "pizza". Everything else: tomato bread with cheese.

[Anonymous No.3726204]

>"Pizza culture"

You Americans make me laugh

[Anonymous No.3726207]

>>3726100
What the shit is that in the middle? Butter?

[ChefAnon !R9aboRROXI No.3726212]

>> Argue over pizza culture

>> Ignoring the first rule of food "If it tastes good, eat it"


You assholes disappoint me.

[Anonymous No.3726216]

>>3726207

creme fraiche

[Anonymous No.3726218]

>>3726207
A single ball of mozzarella made from the milk of a water buffalo, or as is known in Italy, mozzarella buffala

[Anonymous No.3726219]

>>3726212
>I'm much too enlightened to have regional favorites of food
That's hip, man.

[Anonymous No.3726221]

>>3726216
hello ramsay

[Anonymous No.3726223]

>>3726221

how the fuck you know my name, you donkey??

[Anonymous No.3726224]

>>3726036
hmmm, two inches thick of wet mush, or crisp crust and browned cheese?

>>3726204
A hundred years have passed since millions of Italians came to America and started making pizza with the new abundance. That's right, pizza can have more than a few stray shreds of cheese on it, and you can put more than a tablespoon of sauce on your pasta.
Please, tell us America isn't doing barbeque and hamburgers right because something similar was made in Europe years ago.

[Anonymous No.3726226]

>>3726219
>Accusing strangers of being hipsters
That's edgy,

[Anonymous No.3726232]

>>3726224
>murrikans defending their fat drenched food

[Anonymous No.3726234]

i like both

srsly

[Anonymous No.3726238]

>>3726232
>murrikans defending their fat drenched food
>barbeque
>"fat drenched"
You don't even know what you're making fun of, you smug idiot.

[Anonymous No.3726242]

>>3726232
Fat makes food taste better. If you eat food only for sustenance and not also for its flavor, just eat oats or something. Don't come in here and talk about refined starch-based food with solidified milk fat on top.

[Anonymous No.3726245]

>>3726242
Oats are delicious.

[Anonymous No.3726250]

The rest of the world is just jelly of glorious New York pizza.

[Anonymous No.3726251]

I like flatter pizzas but that's just me

Chewy crust ftw

[Anonymous No.3726263]

>>3726036
mfw this exact same troll thread is posted in multiple boards. mfw my jimmies remain unrustled. mfw people try and call tomato pie a pizza. mfw i didn't post a face

[Anonymous No.3726265]

>>3726263
What's wrong with tomato pie?

[Anonymous No.3726266]

ITT: americans talking about pizza
>mfw american pizza

[Anonymous No.3726285]

Protip: Pizza as we know it today was invented by Italian immigrants in the U.S.

Kind of like how what we know as Chinese food (like chop suey) was invented by Chinese immigrants in the U.S. The same with "gringoized" Mexican food.

Also, deep dish isn't really pizza, but it is delicious.

[Anonymous No.3726286]

>>3726156
>doesn't know that this already happens in Asian countries
>it's also not that bad

[Anonymous No.3726311]

>>3726266
please enlighten us, where do you think the best pizza is found?

[Anonymous No.3726325]

>>3726311
Logically thinking it would be italy, my personal best was from greece though.
But I think he meant to comment on typical american pizza which is just HUGE LOADS of toppings and way to fatty.

[Anonymous No.3726326]

American pizza sucks. Especially the chain pizza. It's garbage that barely resembles real food.

NY pizza is ok as it's the closest to the Italian original. Although would love to try Chicago style pizza out of curiosity, but you just can't get it in Europe.

[Anonymous No.3726337]

>>3726326
>NY pizza is ok as it's the closest to the Italian original.
That's your measure of what's good?
Where did you eat pizza in NY to come to the conclusion that it's "ok"?

[Anonymous No.3726344]

>>3726325
Logically thinking it would be from wherever the best place you had pizza is. Get your "it's original so it must be better" shit out of here.

[Anonymous No.3726355]

ITT: "I saw a jpg of american pizza, it's terrible, lol amerifats"

Live your whole lives thinking you know something and never experience the deliciousness of a slice from DiFara's, Totonno's, or Frank Pepe.
Your loss, smug know-it-alls.

[Anonymous No.3726387]

>>3726337
That's like saying this old rickety piece of shit is better than an Aston Martin because its closer to the "original".

[Anonymous No.3727089]

That chicago quiche sure looks tasty

[Anonymous No.3727099]

yessss

[Anonymous No.3727101]

>>3727089
God, it makes me rage when people say that. Not because I'm a huge fan of Chicago pizza, but because quiche has EGGS in it. It's an open faced pie (or some would call it a tart) made primarily with EGGS and the addition of other ingredients, usually including cheese and cream. FIND A BETTER ANALOGY, YOU DUMB MOTHERFUCKERS.

[Anonymous No.3727104]

I used to work at Pizza Hut as a cook, and for a short few months, I had the best Manager. Broest guy I've ever met. I remember a few times before close I was allowed to make anything I wanted that wasn't chicken wings.

So I often took Pan pizza dough, pressed the crust down and built the edges to the top of the pan, and then made the pizza, then i'd take medium pizza crusts, lay over it, and build another pizza over each layer. Untill capping it off and then sprinkling bread stick seasoning and garlic over the top. Then i'd take it home and that would be dinner for the family.

[Anonymous No.3727106]

>>3727101
>wats a troll guis?

[Anonymous No.3727107]

>>3727101
I could go for a good quiche.

[Anonymous No.3727110]

>>3727101

Not that guy, and I know it hasn't got eggs in it, but it does look like a quiche.

What is the main part of the filling? Do they mix the toppings with pure cheese, or with bechamel or something.

Personally, I think it looks horrible, and it seems impossible to eat with your hands - I hate using cutlery with pizza, it's just not right.

Educate me, chicago.

[Anonymous No.3727113]

>>3727110

[Anonymous No.3727115]

there is too much fucking autism in this thread. can we quit arguing over the technicalities of what makes pizza a pizza and just talk about which one tastes better? fucking hell.

i prefer new yorks pizza. i had some very tasty pies in chicago, but imo they are just too dense and heavy. i don't really like eating pizza with a fork and they are filling to the point of making me want to sleep after eating. i like the taste and style of new yorks pizza. you can grab a quick slice for lunch and eat it while walking around. and i thought it tasted better. just imagine walking around chicago eating a deep dish thats thicker than a bike tire. you'd have to be a fat fuck with huge hands.

[Anonymous No.3727119]

>>3727106
That's not trolling. I've seen that analogy dozens and dozens of times, in more places than here. Some people may use it as a trolling device, but there's a lot of retards out there who legitimately think that's a good comparison.

[Anonymous No.3727120]

[Anonymous No.3727134]

>>3727115
That's one of the reasons I've always maintained that this "fight" over which is the best pizza is entirely unnecessary. They are two completely different beasts. People in NY need a pizza they can eat on the run, walking around, etc. Hence the development of the NY pizza slice. Chicagoans are a more "sit down and eat" type of people, they don't want to walk around eating their pizza, so the thickness is of no concern to them. It's not a "which is better", but a "what's the cultural difference" question.

[Anonymous No.3727136]

>>3726311

Naples. But it's not even round there.

[Anonymous No.3727148]

>>3727136
funfact: real italian pizza is trash
you could barely classify it as pizza. pretty sure you've never had what you claim to be the best pizza.

[Anonymous No.3727152]

Excerpt from Pizza Magazine Quarterly (I shit you not.) 1/9:

New York Style

New York style pizza can be traced back to the 17th century when Spanish soldiers were occupying the area around Naples, Italy. One of their favorite snacks was a soft, crispy dough with toppings that the Neapolitans called sfiziosa. Like local New Yorkers who fold their slices in half and eat while walking, these Spanish soldiers folded the flat bread into a libretto (little book) and ate it with their hands. One of the main characteristics of New York style pizza is its thin, chewy crust, but that isn't everything that defines New York style pizza. Many might say that it's not New York style unless it leaves those yellow trails of oil running down your elbow when you eat it. This comes from the high butter fat cheese they use. Big Dave Ostrander says most New York pizzerias use Grande mozzarella cheese to get this trait. For New York style, fresh mozzarella isn't an option...it's a rule. Many are hearth or deck oven baked and the sauce is usually thinner than most sauces with fewer ingredients added. The dough is made with high protein, high gluten flour (usually 13.5 to 14.5 percent protein) and is slightly chewy. There is an old urban legend that you can only produce New York pizza in New York due to the hard water they have. While it is true that New York has hard water, it is debatable as to whether this is the secret ingredient.

[Anonymous No.3727153]

One thing I've always wondered: Can you get Hawaiian Pizza in Hawaii?

My guess is that if they make pizza there, it's got spam or corned beef or something else that reminds them of cannibalism. I can't imagine they put bacon and pineapple on it.

[Anonymous No.3727155]

>>3727152

2/9:

Chicago Style

One of the identifying features of Chicago style pizza is its deep dish. In 1943, Ike Sewell created a deep-dish pizza. Ike's belief was if you made a pizza with massive amounts of ingredients (especially sausage) it would become a hearty meal choice for people. He was right, so he opened Pizzeria Uno, which specialized in deep-dish pizza and started the Chicago style phenomenon. Chicago style pizza is usually eaten with a knife and fork rather than the hands because it is so thick and heavy. The dough, which contrary to many beliefs, is not really thick, but has a biscuit-like texture and has raised high on the sides of seasoned deep dish pans to hold all of the ingredients in. The cheese is placed directly on the dough and toppings added on top of that. The top is cheesed and sauced with a chunky sauce with a light sprinkling of cheese scattered on top of the sauce. Cooking times are usually longer due to the overall thickness of the pizza. The dough used for this style usually contains between 10.5 and 11.5 percent protein and is under-mixed (not smooth). Table grade margarine is used in the pans to add a slight, fried crispness, contribute to the rich flavor and to aid as a release agent in helping to get the baked pizzas out of the pan.

[Anonymous No.3727156]

>>3727148
I remember hearing all pizza in italy now is made by vending machines that look like those movie Red Box things.

Is that true?

[Anonymous No.3727163]

>>3727155

3/9:

Calfornia Style

One of the identifying characteristics is of California style pizza is the toppings. California style tends to use exotic toppings and "off-the-beaten-path" combinations. While it is difficult to determine the origins of this style, some think it started in the 1970's or early 1980's. Back in the 1970's, creative culinary experts like Wolfgang Puck started experimenting with different, non-traditional toppings and later, around the mid-1980's, concepts like California Pizza Kitchen began selling the West Coast style. The dough has the same protein content as Chicago style, but the dough is mixed until it is smooth. The dough is placed in the pan and allowed to rise as much as _ of an inch. In many cases these crusts are par-baked (sometimes called double baked) to order. This is done to help retain the height after baking and it also contributes to the crispy eating characteristic. The crust is light, airy and tender, which comes from the flour and proofing. Toppings tend to range from shrimp and asparagus to smoked salmon and other seafoods. Vegetarian combinations are also predominant.

[Anonymous No.3727169]

>>3727163

4/9:

Pan Style

This style gets its name due to the fact that it is cooked in a pan, but there is more to it than that. The pan has oil in it that fries the bottom layer giving it a light crunch, and a slightly different flavor than a conventionally, baked pizza. The dough is somewhat thick as a result of the dough being allowed to proof/rise in the pan prior to baking. Toppings and cheese usually don't identify a pan style and can be used in any amounts. Areas in the southeastern U.S. are usually identified with this style of pizza.

[Anonymous No.3727173]

>>3727169

5/9:

Thick Style

Thick style pizzas are really nothing more than a thicker version of a thin crust pizza. They are usually baked on a screen, disk, or directly on the oven hearth. The height or thickness of this style of pizza is achieved through both greater dough weight and some proofing, though not as much proofing as is given to the pan style thick crust varieties. Immediately after proofing, the dough is sauced and topped in the usual manner and taken to the oven for baking. The finished pizzas have moderate thickness, a slightly crispy bottom texture and a moderately chewy eating characteristic. This type of pizza does not have a regional preference, but it is instead, found served throughout the entire U.S.

[Anonymous No.3727181]

>>3727156
some.
look on youtube for pizza vending machines
there are a number of companies, all different versions of the worst

[Anonymous No.3727182]

>>3727173

6/9:

Cracker and Thin Styles

Pizza Hut made the cracker style crust popular back in the 1950's and they are still identified with this style. The dough is under-mixed according to Tom Lehmann with the American Institute of Baking. It is mixed until you can still see some of the white flour (only about five minutes). This dough needs to be fermented for five or six hours and must be sheeted to obtain its layered, cracker-like texture. On the other hand, a thin crust style is mixed until it is smooth and then stretched by hand. The texture of a true thin crust is crispy on the outside, yet soft inside. These styles of pizzas have been traditionally found in taverns and bars because they allow the customer to eat without being filled up on dough. The toppings and cheese are modestly applied and not piled up high and a thinner sauce usually works best.

[Anonymous No.3727189]

>OP
>A Faggot

Good heavens, they're identical!

[Anonymous No.3727190]

>>3727182

7/9:

Take 'n' Bake Style

This is the newest style to emerge in the evolution of pizza. It started out on the West Coast with Papa Murphy's. You've probably heard read something about this style in the past year or two unless you have been trapped on a deserted island with no contact to the pizza world. These pizzas are made exactly like your others, except you don't cook them…your customers do. The trend started around Oregon and northern California and has been migrating east for the last couple of years like a plague. For information on how to prepare and market this style, read Tom Lehmann's and Big Dave's articles on making and marketing take-and-bake pizza at: www.pmq.com/mag/2002spring/tom_lehmann.shtml
www.pmq.com/mag/2002summer/big_dave_ostrander.shtml

>mfw I used to work for Big Dave Ostrander
>mfw he is a giant douche and christian fundamentalist
>mfw I have no face

[Anonymous No.3727191]

>>3727155
mmm, margarine-crust pizza, dat's good eatin'

[Anonymous No.3727197]

>>3727169
That's what we mainly find in the UK.

[Anonymous No.3727198]

>>3727190
Papa Murphy's is bad
and in his ads, "Papa Murphy" wears as much makeup as Joan Rivers

[Anonymous No.3727200]

>>3727190

8/9:

Stuffed

Some people confuse a stuffed pizza with Chicago style. While they may look similar, they are quite different. Stuffed pizzas start with a medium thick dough/ crust and then some sauce, toppings and a layer of cheese are added. A separate (much thinner) layer of dough is then placed on top of the toppings and then given another, and greater, application of sauce and cheese on top of the pizza. This creates a lasagna-like pie. Cook times on this style are usually in the 30-minute range

[Anonymous No.3727206]

>>3727200

9/9:

Focaccia Style

Focaccia style pizzas can be identified by the absence of sauce. These pizzas start with a round, flat bread (focaccia) that ranges from 3/8 to as much as 1-inch in thickness and starts with a medium crust dough. They are topped with oils, grilled vegetables and other toppings and can be found in many gourmet pizzerias. This style of pizza is among the oldest styles of pizzas as they were the first types made before the introduction of tomatoes by European explorers returning from Mexico and Central America.

[Anonymous No.3727216]

>>3727206

bonus/9:

Other Styles

The type of crust is one of the main things that separate the different styles of pizza, but as you may have noticed, toppings and their placement also contribute to their differences. Another style is Tex-Mex, which is commonly found in the Southwest regions of the U.S. This style contains 20 to 25 percent masa flour, which gives the crust a corn chip flavor. This style of pizza can be topped with corn, shredded beef or other Tex-Mex toppings. The sauce is usually a chunky sauce and some even use a picante-like sauce. To get a regional taste pizza, you can emulate their styles by using the toppings they use. For example, pizzas in the Pennsylvania and Ohio regions can be identified by the use of provolone cheese rather than mozzarella. Areas north of California tend to use seafoods and smoked salmon.

[Anonymous No.3727225]

stop enjoying pizza

[Anonymous No.3727229]

>>3727225
No.

[Anonymous No.3727230]

>>3727152
>>3727155
>>3727163
>>3727169
>>3727173
>>3727182
>>3727190
>>3727200
>>3727206
>>3727216

Anyway my point is I don't get why it's always gotta be "new york vs. chicago", personally I like all of these kinds except maybe the crazier california types. In my own humble opinion, thick crust style is superior. Just the right amount of dough and levening for my taste.

[Anonymous No.3727232]

mmmm, fresh basil on top after it comes out of the oven, a little crushed red pepper, and a bunch of napkins

[Anonymous No.3727236]

As Italian from Northern Italy I can state as follows: Neapolitan pizza aka the "original" one is very particular and not all Italian pizzerias here in Italy do it. I think these could be the main differences between "standard" Italian pizzas and Neapolitan pizzas:
- The Dough. Usually it is prepared a day before using it. It's salty and tender, not crunchy, a little crispy but soft, spongy and light, bulging borders. Every pizzeria has its own recipe about this :P
- Cheese. Absolutely "Mozzarella di Bufala" in big slices.
- Fresh basil and plain tomato sauce (someone says only of the San Marzano variety).

Curiously I notice that people from all around the world say "cheese" is an ingredient for Italian pizza. Well, we consider "mozzarella" the ONLY word who fits in order to define that, neither "formaggio" nor other words lol

[Anonymous No.3727238]

>>3727229
make me

[Anonymous No.3727312]

>>3727190

>mfw I worked in a pizza place in Leicester, UK, that used to sell cook at home pizzas more than 10 years ago.

It went bust. Ahead of its time, I guess.

[Anonymous No.3727313]

>>3727216

>Areas north of California tend to use seafoods and smoked salmon.

Oregonfag here. I'm sure you could find seafood and smoked salmon pizza here somewhere, but it's not like a popular region-defining thing. The overwhelming majority of the pizzerias I've been to don't even have smoked salmon on their menu.

[Anonymous No.3727320]

Went to a pizzeria the other day and ordered "flammekueche". Does this fall in a category already listed or is it its own?

[Anonymous No.3727319]

>>3727216
Oh...You've never actually been to Oregon or washington, have you? YFW when Pizza Frutti di Mare is primarily an italian thing. Are you from LA or do you suffer from some other type of retardation?

[Anonymous No.3727333]

>Right picture: Actual pizza
>According to chicago

>Left picture: Actual pizza
>According to the entire world, minus chicago.

Are you even trying, chicago?

[Anonymous No.3727335]

>>3727312

Papa Aldos was founded in 1981, and Murphy's Pizza was founded 1984, both making take and bake pizza and in 1995 some dude named Terry Collins bought them both and merged them into Papa Murphy's.

There's a place called Figaro's Pizza that has been doing take and bake pizza since 1981 as well, in the city I live. Just like the entire pizza franchise industry those places have gone to shit in the last couple decades.

[Anonymous No.3727336]

>>3727333

I wouldn't even eat new york pizza, it looks awful.

[Anonymous No.3727337]

>>3727319

did you actually read all those posts? it was copied from a magazine. are you talking to the author of the article?

[Anonymous No.3727341]

>>3727336
That has nothing to do with the point made.

[Anonymous No.3727347]

>>3727320

wikipedia describes flammekeuche as a 'tart flambee', my guess is that it's traditionally made with a pastry crust in lieu of levened yeast dough, but some of the pics on google just look like pizza.

[Anonymous No.3727354]

>>3727347
It really was just like pizza, except without the tomato sauce.

[Anonymous No.3727357]

>>3727335
Fascination. I miss that place so much. In the primitive days of my cooking I used to bring PM's home from time to time when she worked late. That was way of "cooking dinner". That shit reallly hit the spot, and because you accept the task post-assembly line with still time to mod the product, you have complete control.... The final product components, baking time, the way its cut, delivery time.... Goddamn son.

Then I got turned on to walking that extra 50' and making my own dough. It took (a long fucking) while to figure out what ingredients are good vs bad, but it sure is satisfying when you get it all sorted out.

[Anonymous No.3727362]

>>3726049
You are clueless.
First of all, Italians did not invent what everyone thinks of as "pizza", but instead merely coined the common usage of the word attributed to what is thought of as modern day pizza. In fact, it wasn't even the Italians (who are notorious for taking credit for all kinds of things they had nothing to do with, including even having a virtual holiday in the name of Raffaele Esposito of Naples, to whom they attribute as the inventor of pizza). "Pizza", the word, is Italian, and it simply means "pie". That's the only part the Italians get credit for. And by the way, it wasn't even the Italians . . . it was the Romans (not the same--look at a map of the ancient Roman Empire). Italians didn't even know what a friggin tomato was until they were brought over from the Americas. Italians didn't know what zucchini was or for that matter, any type of squash until they were brought over from the Americas. Same for chili peppers of all kinds, same for corn, same for blah, blah, blah. They didn't even know what pasta was or the noodle, until the Chinese introduced them to it. It is hysterical to me how many idiots attribute so much to Italy when it was just a bunch of peasants with crap food. Most of the modern day so-called Italian dishes (pizza included) came from NYC, as did what most consider modern-day Chinese cuisine. Good luck trying to find either dish in OP's pick in Italy, or even a pizza oven for that matter. Go to NY and find one on every block.

[Anonymous No.3727366]

>>3727335

My dad of 60 often laments that you can't find a good pizza anywhere these days, and while that might be a generalization, I agree with it as such, and my theory on why is because pizza franchises have flooded the market with low quality, low cost, easily accessable ingredients and nobody is willing to go the extra mile anymore.

[Anonymous No.3727368]

>>3726036
>(USER WAS WARNED FOR THIS POST)

lol.

[Anonymous No.3727382]

>implying pizza

[Anonymous No.3727383]

. . . and technically, the Italians didn't even come up with the word "pizza" because that is the Italian mispronunciation of the Latin verb pìnsere, which means "to press" which is actually Greek in origin. In Byzantine Greek, the word was spelled πίτα or pita, meaning pie, which is the word used throughout most of the rest of the world to refer to a dough-bottomed pie pressed into shape with crap on top of it ("pita").

Contrary to any nonsense you read on the internet, which is wrong 98% of the time, "pizza" did not originate in Italy, but rather in NYC, though it was through largely Italian immigrants in NYC because it was simple peasant food.

If there was no NYC, there'd be no modern day pizza, and there'd be no word "pizza" used at all. It would be "pita" but for the Italian immigrants coming to NYC.

Go read any culinary history book on the subject, or go to culinary school for that matter . . . just stop believing all the misinformation you get on the internet.

[Anonymous No.3727388]

>>3727366

I wouldn't be surprised because I once browsed several manifests from a major national food service distributor and found that Dominos uses the same crappy cheap toppings and cheese that is available to anyone else.

I'd bet that in most cases the only difference from one place to the next is the sauce and dough.

[Anonymous No.3727399]

>>3727362
>>3727383
My main problem with OP's post was him calling deep dish pizza "actual pizza" when it's very different from modern pizza.

Maybe what you say is true, but frankly, I don't care enough to find out for myself.

[Anonymous No.3728227]

You all need to step up your game.

Everyone behold; the Scandinavian pizza.

[Anonymous No.3728229]

>>3728227
fuck yea kebab pizza, basically the only one i bother buying out. we have an even messier version in norway which is also topped with lettuce and cucumber, its awesome.

[Anonymous No.3728230]

>>3728229
That pizza is actually from Norway.
In Finland we have similar pizzas too, but that just looks exceptionally good.

[Anonymous No.3728233]

>(USER WAS WARNED FOR THIS POST)

MODS ARE GAYS

[Anonymous No.3728244]

I'm not going to take sides, but that Chicago pizza looks hard to eat. The slices are so thick

[Anonymous No.3728245]

>(USER WAS WARNED FOR THIS POST)

"Durr, don't make a thread on /ck/ that encourages discussion of food"

[Anonymous No.3728246]

>>3728245
its trolley and trolling is against the rules

[Anonymous No.3728248]

>>3728230
oh, it just looked kinda like what i've had in sweden, well i guess it depends more on the restaurant than the country.

[Anonymous No.3728252]

>>3726036
>(USER WAS WARNED FOR THIS POST)

Must be summer, /ck/s pretending it has active mods.

[Anonymous No.3728261]

>numerous shitbreads
>mod rages over the one good thread

Way to totally not be a biased.

[Anonymous No.3728273]

>(USER WAS WARNED FOR THIS POST)
>pic is bashing good pizza and promoting shitty ones

Mod confirmed for moot.
Moot confirmed for god tier.
Toasting in epic bread.

[I sold my shoes for Iceland !hFVZ20cIZk No.3728276]

>eating pizza outside of Scandinavia

I will never ever do this again. it's like expensive bread with tomato and cheese on it.