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This is the physics of making good Neapolitan pizza, which is a really great basic pizza, but is just one of scores of pizza styles and is not better or worse t

by breput 6y ago

This is the physics of making good Neapolitan pizza, which is a really great basic pizza, but is just one of scores of pizza styles and is not better or worse than most of these styles: https://thetakeout.com/a-guide-to-americas-regional-pizza-styles-1846061908/slides/1 https://thetakeout.com/a-guide-to-americas-regional-pizza-st...

airstrike 6y ago
Blasphemy! Neapolitan pizza is the one true pizza but it doesn't really scale... so all these other inferior styles were invented to try to make pizza that's faster, cheaper, serves more people and/or travels better Sure, those are worthy trade-offs in some instances, but as far as quintessential pizza goes, Neapolitan is as close to the real deal as you can get
- breput 6y ago
  I'm upvoting you out of the grays and I hope you're joking, but there is no real deal and inferior is all a matter of taste and mostly snobbery. Sicilian pizza is less authenticate than Neapolitan? Happy Joe's taco pizza is inferior to either? All a matter of taste.
  - Spivak 6y ago
    There is room for more objective criticism within a given style of pizza (or any dish really) but there’s nothing doing trying to rank the styles themselves.
ketamine__ 6y ago
Personally, I'm a big fan of Chicago style pizza. I haven't heard of Neoapolitan but assume it probably has some elements borrowed from the Chicago style.
- MikeTheGreat 6y ago
  "probably has some elements borrowed from the Chicago style." LOL - the exact opposite, actually. Neopolitan is thin instead of deep-dish. The idea is to blast it at like 900 degrees, but only for 1-2 minutes, so they keep it thin so it can actually cook in that time. That said, Chicago style 'deep dish' is a personal favorite too. In fact, it's been a while since I made some - maybe I should go find my spring-form pan again :)
  - dehrmann 6y ago
    I don't get the hate Chicago-style pizza gets. It's a different thing than neopolitan-style and New York-style. That's ok, they're just different, and I like all of them.
    - _pmf_ 6y ago
      It's a casserole, not a pizza. That's what's wrong with it.
      - ketamine__ 6y ago
        It's cultural change.
    - SideburnsOfDoom 6y ago
      FYI: https://www.youtube.com/watch?v=jCgYMFtxUUw https://www.youtube.com/watch?v=jCgYMFtxUUw Warning: funny and rude. But IMHO makes good points.
    - airstrike 6y ago
      At some point it stops being pizza and is just... I don't know, a savory pie
  - ketamine__ 6y ago
    You fell for it ;) It is interesting that people find cultural change so offensive. Is the term food protectionism?
- blueblisters 6y ago
  Why is this downvoted? Lol this is clearly satire.
baby 6y ago
Having tried a lot of pizza the napolitean style really has the best dough, sure it doesn’t come with all these crazy toppings but the dough... then you have deep dish pizza and I’m wondering how people can eat that (or call it pizza) If you’re in SF go for doppio zero! If you’re in London go for made in italy, donna margherita, franco manca
- Spivak 6y ago
  There’s a less extreme version of the Chicago style deep dish which is about 1-1.5” tall that you might want to try. It’s all the same goodness of a deep dish: creamy cheese on the bottom, sauce on top, crispy crust all the caramelization you could ask for. Just (I think) a better ratio of crust to stuff, and lighter.
  - Stratoscope 6y ago
    Yes! We recently discovered the joy of this thin style of Chicago pizza thanks to Lou Malnati's. Chicago area residents may be familiar with them. Previously I'd only had the thick doughy crust they make at places like Patxi's here in Palo Alto. Not really my thing. Lou's is exactly like you describe: a thinner crust made with barley so it is crisp and crunchy. My favorite is their spinach. Here is the weird part. We order six frozen pizzas from their website and they overnight them in an insulated box with dry ice and detailed instructions. You take the frozen pizza out of the foil pan, wipe any condensation off the pan, oil the pan with good olive oil and put the pizza back in it to bake. I recommend baking a little longer than they say so the crust gets nice and crisp. As long as the sauce on the top isn't burning, you're good. Yes, shipping frozen pizzas across the country may not be the most environmentally sound thing to do. But for an occasional guilty pleasure, I suppose we could do worse. Does anyone know of a place on the SF Peninsula that makes Malnati's style pizza? I would love to be able to get it locally. https://www.loumalnatis.com/ https://www.loumalnatis.com/ https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza
- cellu 6y ago
  Best pizzas I had in London were from Pizza pilgrim and Luna rossa (in Notting Hill)

by breput 6y ago

airstrike 6y ago

Blasphemy! Neapolitan pizza is the one true pizza but it doesn't really scale... so all these other inferior styles were invented to try to make pizza that's faster, cheaper, serves more people and/or travels better Sure, those are worthy trade-offs in some instances, but as far as quintessential pizza goes, Neapolitan is as close to the real deal as you can get

breput 6y ago
I'm upvoting you out of the grays and I hope you're joking, but there is no real deal and inferior is all a matter of taste and mostly snobbery. Sicilian pizza is less authenticate than Neapolitan? Happy Joe's taco pizza is inferior to either? All a matter of taste.
- Spivak 6y ago
  There is room for more objective criticism within a given style of pizza (or any dish really) but there’s nothing doing trying to rank the styles themselves.

ketamine__ 6y ago

Personally, I'm a big fan of Chicago style pizza. I haven't heard of Neoapolitan but assume it probably has some elements borrowed from the Chicago style.

MikeTheGreat 6y ago
"probably has some elements borrowed from the Chicago style." LOL - the exact opposite, actually. Neopolitan is thin instead of deep-dish. The idea is to blast it at like 900 degrees, but only for 1-2 minutes, so they keep it thin so it can actually cook in that time. That said, Chicago style 'deep dish' is a personal favorite too. In fact, it's been a while since I made some - maybe I should go find my spring-form pan again :)
- dehrmann 6y ago
  I don't get the hate Chicago-style pizza gets. It's a different thing than neopolitan-style and New York-style. That's ok, they're just different, and I like all of them.
  - _pmf_ 6y ago
    It's a casserole, not a pizza. That's what's wrong with it.
    - ketamine__ 6y ago
      It's cultural change.
  - SideburnsOfDoom 6y ago
    FYI: https://www.youtube.com/watch?v=jCgYMFtxUUw https://www.youtube.com/watch?v=jCgYMFtxUUw Warning: funny and rude. But IMHO makes good points.
  - airstrike 6y ago
    At some point it stops being pizza and is just... I don't know, a savory pie
- ketamine__ 6y ago
  You fell for it ;) It is interesting that people find cultural change so offensive. Is the term food protectionism?
blueblisters 6y ago
Why is this downvoted? Lol this is clearly satire.

baby 6y ago

Having tried a lot of pizza the napolitean style really has the best dough, sure it doesn’t come with all these crazy toppings but the dough... then you have deep dish pizza and I’m wondering how people can eat that (or call it pizza) If you’re in SF go for doppio zero! If you’re in London go for made in italy, donna margherita, franco manca

Spivak 6y ago
There’s a less extreme version of the Chicago style deep dish which is about 1-1.5” tall that you might want to try. It’s all the same goodness of a deep dish: creamy cheese on the bottom, sauce on top, crispy crust all the caramelization you could ask for. Just (I think) a better ratio of crust to stuff, and lighter.
- Stratoscope 6y ago
  Yes! We recently discovered the joy of this thin style of Chicago pizza thanks to Lou Malnati's. Chicago area residents may be familiar with them. Previously I'd only had the thick doughy crust they make at places like Patxi's here in Palo Alto. Not really my thing. Lou's is exactly like you describe: a thinner crust made with barley so it is crisp and crunchy. My favorite is their spinach. Here is the weird part. We order six frozen pizzas from their website and they overnight them in an insulated box with dry ice and detailed instructions. You take the frozen pizza out of the foil pan, wipe any condensation off the pan, oil the pan with good olive oil and put the pizza back in it to bake. I recommend baking a little longer than they say so the crust gets nice and crisp. As long as the sauce on the top isn't burning, you're good. Yes, shipping frozen pizzas across the country may not be the most environmentally sound thing to do. But for an occasional guilty pleasure, I suppose we could do worse. Does anyone know of a place on the SF Peninsula that makes Malnati's style pizza? I would love to be able to get it locally. https://www.loumalnatis.com/ https://www.loumalnatis.com/ https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza
cellu 6y ago
Best pizzas I had in London were from Pizza pilgrim and Luna rossa (in Notting Hill)