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How does Chicago thin-crust pizza compare to restaraunt-made pizza found in Italy and (to certain extent) elsewhere in Europe? The photos in the article look j
by 331c8c71 4y ago
How does Chicago thin-crust pizza compare to restaraunt-made pizza found in Italy and (to certain extent) elsewhere in Europe?
The photos in the article look just like normal pizza to me (maybe the topping looks a bit drier than usual).
EDIT: I don't see mozzarella on the photos. Not having it is not uncommon, for instance in France, but it's a must in an Italian restaraunt except for pizzas that don't have mozzarella by design e.g. marinara.
- nemo44x 4y agoI’d say the biggest difference is there’s no loyalty to Italian styles. It’s very much made in a way with local ingredients that make sense to the people who make it. Bread flour instead of 00. Different crusts and shapes. Different cheese (dry instead of fresh mozzarella. Cow instead of Buffalo. Alternative cheeses like Wisconsin Brick cheese in Detroit style) and sauces. I love a great Neapolitan or Roman style too. But I’m grateful for the distinct regional styles here and arguing about what’s better rather than what’s more authentic.