Funny you said that...:)
Here in the NE the pizza crust is waaay thinner, there isnt much sauce and
usually the variety of ingredients is much greater. They do not swim in grease
or butter either. Actually, butter isnt used at all. In general, pizzas here
are closer to what you are used to. That said, you can find places selling bad
pizza if you look hard enough.
My favorite is New England White Clam Sauce made with oregano, garlick and
gorgonzola
I did not understand where the place in US is where you get the good pizza from.
When in a pinch, I use soft tortilla shells instead of dough and grill it. Not
as good as the real stuff, but I highly recommend this method to the beginners,
be4 learning how to roll out the crust thin enough...:)
Boris
On Feb 22, 2009, at 11:29 PM, Nicoletta Da Ros wrote:
> i'm intrigued by how relative the idea of "good pizza" is...
>
> a good pizza for me in italy is something else compared to what i
> would call a good pizza here in the US. in italy, the pizza has to be
> very thin, full of toppings, soft in the center and with a not-too-
> soft crust, so that you can slice it and pick up the slice with your
> hands (yes, food tastes better when eaten with one's hands!). it is
> made at the moment, cooked in the brick oven with real fire and it
> does retain the taste of carbon and burnt flour, but not too much as
> to alter the flavors of the toppings and the dough.
>
> had pizza at a billion places in italy, north and south, even in
> sorrento and napoli, which are considered the birthplace of the
> pizza. but oddly enough, the best one i had was made by a cuban guy
> who owned a to-go pizza place half a block from my house. he held a
> degree in chemical engineering, and had experimented with different
> ways to make the dough, analyzing it form a chemical point of view,
> and adapting the amount of the ingredients until he came up with the
> softest dough that would not give you heartburn and would not get
> gummy the next day, when reheated. and he was very generous with
> toppings too :)
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