U.K. & pizza

I knew someone who said he didnt like american pizzas as they didnt serve tuna and sweetcorn.  Oh how I laughed....

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

Hmmm, it might be a Newcastle thing then. It might sound weird but pizza with tuna, mussels and prawns is utterly delicious

I prefer thin and crispy crusts, but I love Chicago style - e.g. Uno's. They aren't lots of crust, because rather than a deep pan pizza here, which has a very thick cruct, Chicago pizza has a thin crust but cooked in a pie/flan dish - it's more like a quiche to me, thin crust that goes up the sides of the dish and then filled with the toppings.

Over here I like Domino's but my favourite is a local one in my town called Americano's

What makes NY style pizza oily isn't olive oil.  It's the cheese mixture.  It's white cheddar heavy (or heavier than most) so there's more grease.

The base isn't hard, crispy, or thick.  Yes, it is foldable.  The slices themselves are thick in width, so folding makes it easier to eat, especially if you are eating a slice as take away for lunch or a snack.  It's not baked in a pan.  The crust around the outside isn't tough at all compared to most other types of pizza, but can be chewy.  Sort of like good french or italian bread can be chewy.  A pan pizza or Greek pizza would need to be broken in order to fold it in half, at least at the edge of the crust.

This is what it looks like:
http://stephenamurphy.files.wordpress.com/2008/04/ny-pizza.jpg

ETA: I don't know if this has been mentioned, but if you aren't a fan of the grease, folding it can help you drain it.  A lot of people blot it with napkins.  I can't imagine doing that.  The grease is cheddar telling you it loves you.

People will say NY pizza doesn't have cheddar in it, but those people probably don't realise that cheddar isn't all orange.  Ray's pizza, probably the most recognised corner pizza has cheddar in the cheese mix.

What makes NY style pizza oily isn't olive oil.  It's the cheese mixture.  It's white cheddar heavy (or heavier than most) so there's more grease.

People will say NY pizza doesn't have cheddar in it, but those people probably don't realise that cheddar isn't all orange.  Ray's pizza, probably the most recognised corner pizza has cheddar in the cheese mix.

Moggs - Where did you get this info re: Ray's and cheddar?  I have never tasted anything but mozzarella in my NY pizza -- and I do know (and miss!) the color varieties of good cheddar. 

I spent some time delivering and making pizzas.  Not for a Ray's, but because I learned how to make pizza, I became better at figuring out what places used for sauces, topping methods, and the cheese mixture.

Pure mozz is very distinct in texture and grease level (not very present).  Adding even a quarter or a third white cheddar raises the grease level up a lot.  It changes the texture.  Most people would see it as different than a pie with just mozzerella on it, but wouldn't think that the difference would be cheddar.  It doesn't taste like cheddar.  It doesn't look "cheddary".  People won't even notice most times unless there is more than half cheddar or if you use orange cheddar.

Pizzas can be oily because of toppings, oil added to the base or to the sauce, but most of the time it's because an oilier cheese is used, usually in a mixture.  Since Cheddar is usually more economical, it's usually used. 

You don't have to take my word for it.  Make your own pizza with a bit of medium white or mild cheddar mixed in (1/4-1/3).  I bet you will find the cheese tastes about the same (at least cheese wise) as most NY slices and is about as greasy.

ETA: I don't know if this has been mentioned, but if you aren't a fan of the grease, folding it can help you drain it.  A lot of people blot it with napkins.  I can't imagine doing that.  The grease is cheddar telling you it loves you.

OMG I didn't realise how much cheddar loved me! But now I know for sure! Thanks!
lol

The thought of having to drain my pizza makes me feel sick.

I like the type of pizza my Italian grandmother makes.  Thin base, easy on the cheese and fresh, fresh tomatoes and minimal toppings.  Divine.

I spent some time delivering and making pizzas.  Not for a Ray's, but because I learned how to make pizza, I became better at figuring out what places used for sauces, topping methods, and the cheese mixture.

Pure mozz is very distinct in texture and grease level (not very present).  Adding even a quarter or a third white cheddar raises the grease level up a lot.  It changes the texture.  Most people would see it as different than a pie with just mozzerella on it, but wouldn't think that the difference would be cheddar.  It doesn't taste like cheddar.  It doesn't look "cheddary".  People won't even notice most times unless there is more than half cheddar or if you use orange cheddar.

Pizzas can be oily because of toppings, oil added to the base or to the sauce, but most of the time it's because an oilier cheese is used, usually in a mixture.  Since Cheddar is usually more economical, it's usually used. 

You don't have to take my word for it.  Make your own pizza with a bit of medium white or mild cheddar mixed in (1/4-1/3).  I bet you will find the cheese tastes about the same (at least cheese wise) as most NY slices and is about as greasy.

  Interesting.  I'm going to look into this more and have fun taste-testing around the city.     A lot of the Rays are different owners, so perhaps they have different techniques and ingredients too. 

YES!!!! I lived in RI which has a huge Italian population, and a gazillion pizzerias, all allegedly excellent. But my fave was the Greek stuff! 

Another vote for New England Greek Pizza...

A few days ago I got into an argument on an Aston Villa forum with a New York-based Villan over the merits of NEGP vs. NY-style pizza.  An observer said that it easily matched the ferocity of the periodic Tory v. Labour debates on the forum!

Of course, as the Greek economy has improved thanks to the EU, more and more of the old Greek pizza houses (the most consistent codephrase for Greek pizza being "House of Pizza [and Pasta]" versus "Pizzeria") around New England are being bought by Turkish or Albanian immigrants... nowadays you have Turks or Albanians pretending to be Greeks pretending to be Italians!

My parents' town has no good pizza since "The ***** House of Pizza" closed down.

I think the family who ran it moved back a few years ago.

I was studying all night, only to decide to get dinner a little after 12. So I call the local pizza place, only to be told they closed at 11. Same for all the pizza places I called, including the major chains. Is it just me or is this ridiculous... not to mention a poor business plan? I've been thinking of moving to someplace more on the beaten path (I'm in Tottenham) and I'm hoping this isn't standard practice.

I was studying all night, only to decide to get dinner a little after 12. So I call the local pizza place, only to be told they closed at 11. Same for all the pizza places I called, including the major chains. Is it just me or is this ridiculous... not to mention a poor business plan? I've been thinking of moving to someplace more on the beaten path (I'm in Tottenham) and I'm hoping this isn't standard practice.

Probably fairly common for a Tuesday night

Tons of all night pizza and kebab places though...they just don't deliver.

If I were a pizza delivery guy I certainly wouldn't want to deliver in Tottenham after midnight 


Vicky