Subject: Quite a few things.
Author:
Posted on: 2015-02-27 19:30:00 UTC
Italians use less sauce then we do, and thinner too. We also have a larger variety of flavors our sauce can be, ranging on the sweet and savory scale, while Italian is usually on the sweeter scale, wherever you would place a fresh tomato on the scale.
America loves toppings. We put darn near anything and everything on our pizzas. Pineapple, ham, sausage, peperoni, bell peppers, hot peppers, steak tips, you name it. If it can be eaten, odds are somebody in America has placed it on a pizza. Italians? Not as such. They do not put near the variety, not amount of meat that we Americans do. What can I say? Bigger is better.
Speaking of bigger is better, the crust. You want to start a fight in America? Tell somebody from Chicago that thin crust is superior, or tell somebody from New York that Chicago style is the best. There will be blood on the streets. Suffice to say, we have a wide opinion over how thick the crust should be. We can almost universally agree though, thicker than Italy's. Theirs is not paper-thin, but in comparison, they are eating communion wafers with cheese.
Aside from that, there are some subtle differences, but if I went further then that, we would be going into the differences between regions of pizza in America. So, suffice to say, there is a bit of difference.
Also, halibut pizza? Rather tasty.
