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Jul 3, 2014 05:30 AM

American style pizza?

Does such a thing exist?

Should it?

Crispy base, not a soggy mess, drier cheese?

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    1. re: mcsheridan

      Do "we"?

      Whatever u know what i mean. northeast italian. sorry michigan style pizza just doesnt matter

    2. You ask "should it exist" in the UK. Well, why not. Let us not be reticient about food imports. That said, I've been mor ethan happy, for 40+ years, with our imported Italian pizza. Not that I'm sure how American might differ from italian - except for that awful "deep dish" crap which masquerades as pizza.

      7 Replies
      1. re: Harters

        Hear! Hear! Deep dish "pizza" is a thin casserole thing, and a sorry excuse for the crispy, chewy crust and melting cheese experience of good pizza.

        1. re: mcsheridan

          I'm a snob about pizza - in particular its toppings. I reckon if I'd generally see it on menus in Italy then its fine. If not, then I don't want to eat it. So, no chicken tikka masala pizza for me, thanks very much. Or pineapple.

        2. re: Harters

          For what it's worth, American deep dish has its roots in Sicilian pizza.

          1. re: dcfly1

            I assume every pizza has its roots in southern Italy.

            1. re: Harters

              Right, I was responding to your statement "Not that I'm sure how American might differ from italian - except for that awful 'deep dish' crap".

            2. re: dcfly1

              Sicilian style pizza is not the deep dish pizza that Harters is referring to.

              Sicilian pizza is a legitimate variation of New York style pizza, with a thicker yeast-risen crust (still crispy) and a different, chunkier style sauce. Some non-Sicilian NYC pizza makers refer to it as a "square" pie, because the Sicilian style pizza is always baked on a square sheet and cut into rectangles. You'll find Sicilian slices at thousands of family run pizzerias all over the NYC metropolitan area.

              It's not a baked, unleavened cornbread sausage pizza casserole, which is what Chicago style deep dish pies actually are.

              Mr Taster

              1. re: dcfly1

                Sfincione and deep dish are very different animals. Serious Galapagos Islands effect on that strand of pizza evolution.

                A bit like saying takeaway Chinese can owe its roots to Cantonese cuisine.

            3. Your photo looks to be a fine example. Growing up in New Jersey in the 50's and 60's, this is what pizza looked like.

              6 Replies
              1. re: grampart

                The pic is from Frank Pepe in New Haven, CT. Their pizza is so amazing (and apparently not even the best in the area).

                My favorite pizza in London is genuinely Papa John's delivery.

                1. re: brokentelephone

                  Is that the place in CT that gets all the rave reviews? I remember when I was researching for a New England trip a couple of years back, there were lots of mentions of some place that folk reckoned was the absolute dogs bollocks for pizza.

                  1. re: Harters

                    Yes. Frank Pepe's and Sally's duke it out for old-school, 100+ year old, coal oven pizza/apizza supremacy in New Haven. Having said that, there are some more current upstarts like Modern that also get respect and are playing with tradition a bit. For the most extreme example that I know of, the restaurant Bar makes a mashed potato apizza.

                    It's worth noting that New Haven pizza does not default to tomato sauce and mozzarella. Pepe's most famous pie is the white clam pizza, which is basically a pizza-shaped garlic bread topped with freshly shucked chopped clams (I got a shell in mine once). You can have it topped with red sauce and mozzarella, but you specifically have to ask for it.

                    New Haven pizza is really it's own thing... that's why I don't think brokentelephone had New Haven pizza specifically in mind when asking for "American pizza". (S)he's probably is thinking more specifically about NYC style pies.

                    Mr Taster

                    1. re: Mr Taster

                      Aside from the clam pizza I don't personally notice any major stylistic differences between what I've eaten in Connecticut, Rhode Island, or NYC. They're all crispy-ish, thin-ish, bases covered in red sauce and cheese (assuming you order them as such)

                      Greek style is bunk!

                  2. re: brokentelephone

                    "My favorite pizza in London is genuinely Papa John's delivery."

                    You have my sympathy.

                    1. re: grampart

                      Maybe that isn't really true. I just really loathe the Neapolitan pizza which has become the defacto London pizza style.

                      I do like Pizza East a fair bit.

                      I have been to most of the 'Best Pizzas in London' as dictated by the always definitive Daniel Young, and haven't been much of a fan of any.

                  1. Speak with Daniel Young of Andrew's Cafe on Grey's Inn. He is an expert on the pizzas of the London area. His website is Young and Foodish.