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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][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] NP. Wait what’s up with pizza in Baltimore [/quote] +1 And how can you be sure you're getting authentic "Baltimore" and "New Haven" pizza and not Papa John style? Do you have to make sure the joint says "baltimore-style" pizza? I know Cleveland pizza is square and doughy. Not my thing but I would like to try it! [/quote] Try Matthew’s pizza. I’m not sure if there’s still an Al Pacino pizza in Baltimore, but they had /have awesome pizza. (The one I went to when I lived there closed, but there was at least one other location). For NYC, I like John’s on Bleeker, but that’s my personal preference. For New Haven, I personally like Yorkside, but many prefer Pepe’s or Sally’s. I’m not sure how to answer your question. Don’t go to chains. Ask people who live there. Read the reviews. Most cities regularly update articles and posts like: “Citiy’s best pizza…”. Also, the best places for slices ,pmight be slightly different but overlapping with the best places for pies. [/quote] Thank you![/quote]
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