Italians have great raw ingredients, if only somebody would teach them how to use them.
Both the same price.
Proper Italian pizza - Just a like a mamma used to make
Dominos - 50% shareholder profit, 50 disappointment
this post was submitted on 26 Nov 2023
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Maybe it's different in the states, but Domino's is ridiculously overpriced for pizza in the UK (yes I know you can always find a voucher), you can get two neapolitan pizzas and change for the price of some of the pizzas on the Domino's menu.
Not really sure how they're still afloat over here simply beyond existing momentum
Please take pity on the Italians, they sent their best to America and now they are trying their best.
I had to eat in that shitty country for a bit this summer, I will show them the kindness they showed me.
If only the British were willing to share their culinary secrets and dental technology, many of the world's problems could be solved decisively.
culinary secrets
A crybaby yelling at people and offering galaxy brain advice like “limit the size of your menu, it keeps consistency up” and “clean daily”?
dental technology
You’ve seen those haggard chompers, it’s a miracle they don’t fall out or bite themselves comically whilst speaking. Imagine what people who gave a shit could do with that dental necromancy
From an European perspective, it has always been a point of divergence with my American friends and colleagues. They always want the fattier, more sugar-full version arguing there's more taste and it's "real food", but in our point of view it taste like junk and don't compete a second with a home-made traditional one (and are pricier !).
That’s my point about Italy having better ingredients. The assembling of the ingredients is the issue. This is why authentic Italian-American pizza is the best. The bougie places shell out for imported ingredients and cook them in the American style.
Im not saying you should go to naples to try the real one, but have you at least ever been to Italy?
Yes.
Just this month I was there and the pizza is a different concept there to be sure.
Street pizzas of thinly sliced zucchini or potato covering bread rounds with olive oil. That’s pizza in Rome.
Focaccia bread like crust with some anchovies and potatoe? Pizza.
Neapolitan style is just a different style again, but the theme is dough is not the delivery agent, it is the primary purpose. The dough is the important bit, with toppings being intended to enhance subtle flavors for it.
Italian pizza is most similar in American expectations of food typically found there, to flatbread dishes. It’s flatbread with some stuff on top to accent it. There is no cheese on most of the pizza I had in the various parts of Italy I was in. Cheese was not an expected component. Healthy or at least flavorful variations on additions to the dough are the goal.
Whether you are in Sardinia, Calabria, or Rome; pizza is pizza dough with local additives.
I have seen French fries on top of pizza in Sardinia, and this was called there “American pizza” :)
What do you mean expensive? A Margherita is usually around 7 euros