U.K. & pizza

I think you are just going to have to learn how to make them...it's not that hard.

Vicky

Okay, in which case, from the looks of it, mosy pizza places (non chains) I have been to do NY style pissas, and they don't seem to differ that much from Italian pizzas...thin crust, hand tossed, tomato sauce and mozerella.  So what am I missing?  What is different from the New York pizza to the pizza I get in La Porcetta?

Vicky

  I've missed one or two pages on this thread, but, Vicky, NY-style pizza has a thicker crust than the Italian-style pizzas...and yes, often more cheese (mozzarella).  Italian pizza crusts are more ---- what's a good word ---- 'delicate' than NY-style pizza crust.  Italian pizza can sometimes melt in your mouth, NY's won't....unless some pizzeria makes an unusually thin crust.  Deep dish is Chicago-style.  I grew up on NY pizza, but absolutely love Italian-style too.  As a matter of fact, now that I eat less bread, I enjoy Italian style more.     

I found it quite easy to find Italian-style pizza in England (South, we didn't go north -- and got a relocation offer).  Pizza Express reminded me more of that than of NY-style, but with toppings the SIZE of more American toppings.  With the exception of spinach -- in which case Pizza Express would throw TONS of raw spinach on top; quite funny, but I didn't then need an additional salad. 

HTH. 

I think I'm getting it now...sorry for being so dense!  The NY pizzas have that tough base that can be folded and which is really hard to tear, right?  And are smothered in a layer of cheese, rather than having it dotted around?

Vicky

See I don't think NY style has a thick crust either? 

But yes, you are supposed to be able to fold it - although it may be dripping with sauce, cheese & olive oil.  The ones I've had were thin crust, generous sauce, lots of mozzarella - and pizza that you could fold.  But mind, these were NY style pizzas cooked in south Florida by Italian-Americans.  (cos ya know, that south Florida is a colony, more or less, of New York & New Jersey) 

I think I'm getting it now...sorry for being so dense!  The NY pizzas have that tough base that can be folded and which is really hard to tear, right?  And are smothered in a layer of cheese, rather than having it dotted around?

Vicky

By George, I think you've got it . I am partial to the NY style pizza too

By George, I think you've got it .

Hooray! At last!

I prefer a base with a little more flavour, and a pizza with a bit less grease, but I can see why you miss them.  Like I said, making them may be the only option.

Vicky

Hooray! At last!

I prefer a base with a little more flavour, and a pizza with a bit less grease, but I can see why you miss them.  Like I said, making them may be the only option.

Vicky

  The rain in Spain stays mainly in the plain. (Sorry, a little song! )  Yes, something like that.  Although you of course can find some pizzerias in NY that will not make theirs too greasy and with crusts that are easier to tear...though still no match for the Italian pizzas delicacy.  I also ALWAYS ask for extra sauce here in NY, so I'm not so sure I would classify authentic NY-style pizza as having more sauce than others. 

As for Florida and crusts, maybe they make their NY-style-like pizza easier to tear to make it easier on all of the retirees down there with delicate teeth?   LOL.  Just joshing.

Chicago style seems like waaaay too much bread now.

are you high?! there's no such thing! 

are you high?! there's no such thing! 

There is - as long as you're not in Chicago! 

We certainly have plenty of crappy branded pizza places, just like the US. We also have some glorious independent pizza places, just like the US.

My favorite chain is Pizza Express, because it's quick and easy. My favorite independent is L'Artista (Hendon and Golders Green).  The calzone is, as they say, to die for.

I totally agree with you on L'Artista - I go to the Golders Green one...yummy!

I totally agree with you on L'Artista - I go to the Golders Green one...yummy!

Ooh, me too!

Vicky

I must say that I've been very disappointed with pizzas in the US having been used to UK ones. The lack of variety is one thing, I've yet to find seafood or bolognese pizzas here, and I don't think they use enough tomato paste, have too much cheese and generally have a dry, rubbery texture. Maybe it's just Florida though...

have too much cheese

no such thing!!! 

Bolognese pizzas are definitely not traditional, and I'm not sure I've ever seen one in the UK.

Seafood pizzas are rare, but happen.  Traditionally they should have no cheese.

Vicky

How much pizza can a person eat in a week and a half?  Stop eating rubbish pizza and go out and get Fish and Chips or a curry or some lovely pub food with a pint.  You're not in the US now and you're not going to find US food here.  It's time to broaden the old horizons a bit.

A lot! When I was in college, I think survived on a mix of Pizza and Subway.