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Bianco vs. "authentic" Neopolitan pizza

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I know the authentic is restricted to certain ingredients, technique, etc., but on a side-by-side, taste and texture comparison, how would they be the same or different?

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  1. I had some terrible pizza in Napoli and further south, in Palermo... People say that it's just different from American pizza, but I found it to be generally all too watery and gooey for my tastes.

    The crust tends to be thinner and crisp in So. Italy (as opposed to the foccaccia you get in Tuscany, though it depends on the bakery, as many serve pizza napolitano), but I think Bianco makes a lovely crust with a good chewiness that is better than anything I found in Italy.

    Overall, I would say that I didn't find a good pizza during my times there... but I was also not looking for any...