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Reply to "If you aren’t making your own pizza…"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]My husband buys the dough at Whole Foods, and then does the rest. It allows each member of the family to get a customized slice. I like how he can make the dough thinner than ready-made pizza. However it's a lot of work. If I lived in France, my home country, I would never make pizza at home, but would just go to a restaurant and have delicious ultra-thin pizza with interesting toppings you don't seem to have here... [/quote] What interesting toppings would you have in France?[/quote] Things that are hard to get as a combination here. For example, Provençal: tomatoes, tuna, olives, red onion. I love artichoke in my homemade pizza. Generally way less cheese and oil than pizzas here. Or the flammkuchen/tarte flambée, a pizza from Alsace without tomato sauce or cheese, but creme fraiche, thinly sliced onions and lardons (similar to bacon). Italian seafood pizza, although I suppose you can find it here too, but it's less popular.[/quote] NP. If only we had tuna on pizza. Then it would be so good.[/quote] PP you replied to. Yes, I love tuna on pizza. Coming back to note that Spaniards have their own pizza recipes, and Turkish/middle eastern pizza with spiced ground beef is a delight. Basically every nation is making delicious variations while here it's tough to find anything but the few usuals. So in that context, when you have the time, please experiment at home with other countries' recipes! It's cheaper than going there...[/quote] “Basically” you either haven’t traveled widely throughout the US, or you haven’t adequately sampled the pizzas during your travels. It’s ok. Just know that generalizing about a whole entire nation based on your own limited experience isn’t exactly accurate. Do you really think that while you’re experimenting with “other countries’ recipes” at home, that people from those other countries aren’t making and selling pizza throughout the US? If you stopped at Domino’s, then you should know that there’s a lot more out there. If you’ve traveled and tasted widely, then you really should have managed to come across at least a few “delicious variations “ in the process. I’m curious. How much time have you spent eating pizza in New Haven and New York? Or Baltimore? Can you tell the difference between pizza cooked in a coal oven and your home experiments? I’m not doubting that you make great pizza. I am, though, wondering exactly what pizzas you’re comparing with your own. [/quote] I totally understand you're patriotic, PP, but I'm very sorry to say 99% of restaurant pizza in the US is objectively bad. No, I'm not talking about take-out pizza. It doesn't matter what city it's from, or how it's cooked, usually it's too oily, cheesy and salty. Bread depth isn't proportional to toppings either. The USA is a wonderful country in so many ways, but food isn't what people admire about it. I don't want to get you all prickly and offended, but it's the truth. [/quote] I’m not offended but I disagree. I’ve lived in Europe and, while fresh ingredients are easier to find there, the variety and innovation of cuisine is much richer in America. Even in major Spanish cities you are hard pressed to find anything other than a “standard” menu de la dia, outside of a few molecular gastronomy hotspots. Most European areas are simply too culturally homogeneous to innovate cuisine. The best American cuisine fuses elements from Asia, Africa, and Latin America in ways I’ve never experienced in Europe. Back to pizza… I think you can do an excellent pizza at home but it takes practice & technique. It’s a bit of a myth that a 700 degree oven is required. Most commercial pizza ovens get opened and closed so often that they never really maintain that temperature. A good pizza stone that you preheat for 45 minutes can get you a long way to a crisp crust. [/quote]
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