Food war between Roma and American Akagi over whose pizza is better.

I stand with Roma on this, even if there's some tasty American style ones out there.

Meh, fast food pizza isn't real pizza in the same way McDonald's isn't real burgers.

You gotta find one of those small time mom-n-pop italian style restaurants to get a really good pizza in the US.

Go, Roma, Go! Make her know what a true italian pizza is!

The simple answer over this Food War:
I tried them both; I LOVE them BOTH.

And then there is New York vs Chicago style Pizza.

I eat or don't eat...no point in arguing taste.

Did my best, but there are lot of it I still cannot translate properly and I'll leave Iowa and Roma's line to those who can expressed them in american and italian dialect better.

XM8Carbine said:

The simple answer over this Food War:
I tried them both; I LOVE them BOTH.

Really? XD

Actually, in Italy, pizza is more often eaten with beer, or chinotto, than with wine. And Roma is named after the city of Rome, were, other than the round pizza, usually eaten for dinner, sitting at the table of a pizzeria, PIZZA IS THE LOCAL FAST FOOD/STREET FOOD TOO, served in rectangular slices, sold by weight, in a miriad (there are thousands of them scattered throughout the city) of small specialized bakeries that usually cook it in an electric owen, and eaten standing or walking. Google "pizza al taglio" to see what I mean.
Other than this (and the fact that there is not an "Italian style pizza" and an "American style pizza", but the Italian pizza and some cheap imitation ;) ), the pic is great.

Historynerd said:

Really? XD

*While pissing myself in fear*
Ye-YES I AM!!!!
Don't Make Me Say It Twice; I LOVE THEM BOTH!!!!!!!!!!!!!!!
.
.
.
C'mon, my foot! I need to run away from this hell hole already!! ㅠ.ㅠ

National chains like Dominos and Pizza Hut suck. You want good pizza, local chains and/or mom n pop shops are the way to go.

One of the key differences is the use of the mozzarella. Italian pizzas tend to use whole mozz that comes in a round glob, while american pizzas use dried and shredded mozz.

You can actually see the artist drew how tearing up a mozz glob into a pizza doesnt cover the whole pizza, but forms little cheese-magma pools instead. Thats good detail.

I've only been to a few places that use the stuff; it's pretty rare to see a place that dresses up a pizza like that.

carguy1701 said:

National chains like Dominos and Pizza Hut suck. You want good pizza, local chains and/or mom n pop shops are the way to go.

Yup. And it's better if you have to wait a while, just to NC and sure it's a fresh pizza. And I like both NY and Chicago style, but Margherita is simply divine.

Blindga said:

One of the key differences is the use of the mozzarella. Italian pizzas tend to use whole mozz that comes in a round glob, while american pizzas use dried and shredded mozz.

You can actually see the artist drew how tearing up a mozz glob into a pizza doesnt cover the whole pizza, but forms little cheese-magma pools instead. Thats good detail.

I've only been to a few places that use the stuff; it's pretty rare to see a place that dresses up a pizza like that.

Nagumo appears to be a foodie, which is why his Akagi is one too (versus being Kirby who cares not for the quality).

And yes, they whole mozzarella is on another completely with pizza.

Blindga said:

One of the key differences is the use of the mozzarella. Italian pizzas tend to use whole mozz that comes in a round glob, while american pizzas use dried and shredded mozz.

You can actually see the artist drew how tearing up a mozz glob into a pizza doesnt cover the whole pizza, but forms little cheese-magma pools instead. Thats good detail.

I've only been to a few places that use the stuff; it's pretty rare to see a place that dresses up a pizza like that.

one thing more, the italian pizza (is we speak about the one you eat in a restaurant) is prepared usually by someone which has frequented a school. There is a true and proper school of pizza in the italian cousine, and only frequenting it you can be considered a "Master"; and this is not just a mere title, since most of the more famouses restaurants in Italy refuse to take a new pizza-maker if he's not a Master. Alternatively, one can study with a Master, and then receive his blessing, which despite not being the same thing like obtain a true mastership is pratically like be a Master yourself.

Italian pizza is overrated according to one guy I heard from. Then again, he may not have eaten at the right places.

Blindga said:

One of the key differences is the use of the mozzarella. Italian pizzas tend to use whole mozz that comes in a round glob, while american pizzas use dried and shredded mozz.

You can actually see the artist drew how tearing up a mozz glob into a pizza doesnt cover the whole pizza, but forms little cheese-magma pools instead. Thats good detail.

I've only been to a few places that use the stuff; it's pretty rare to see a place that dresses up a pizza like that.

I had a pizza like that once. Not really much else to that technique other than tasty cheese.

Delivery pizza in murica is also frequently used as comfort food. I know I and about 50 other guys had the shittiest Saturday ever pouring the cement for a clarifier at a water treatment plant, and by the end of it I would have straight up murdered the next motherfucker who stepped into my field of view. Then the pizza showed up and all was well.

Jarlath said:

[...] And I like both NY and Chicago style, but Margherita is simply divine.

[...]

This man speaks the truth.

I consider pizza in the United States to be more authentic than anything in Italy. It was in America that pizza was "reborn" as it should have been with the right ingredients in plentiful supply. The skimpiness based on a culture of poverty where the poor created "something" out of nothing does not appeal to me at all.

SumeragiAkeiko said:

I consider pizza in the United States to be more authentic than anything in Italy. It was in America that pizza was "reborn" as it should have been with the right ingredients in plentiful supply. The skimpiness based on a culture of poverty where the poor created "something" out of nothing does not appeal to me at all.

Then feel fry to give life again to french fries, as it's likely a dish borne in a tradition of poverty as well.

Just give them new names as well next time.

Also, in Italy roughly a third of the population os overweight or obese, compared to over two thirds of the population of the USA. "Poverty" culture FTW!

aceofspudz said:
Then the pizza showed up and all was well.

The universal story of pizza.

SumeragiAkeiko said:

I consider pizza in the United States to be more authentic than anything in Italy. It was in America that pizza was "reborn" as it should have been with the right ingredients in plentiful supply. The skimpiness based on a culture of poverty where the poor created "something" out of nothing does not appeal to me at all.

Given how you threat "tacos" (that in truth are quesadillas), now I have doubts about your words. "Riches" have really bad taste.

SumeragiAkeiko said:

I consider pizza in the United States to be more authentic than anything in Italy. It was in America that pizza was "reborn" as it should have been with the right ingredients in plentiful supply. The skimpiness based on a culture of poverty where the poor created "something" out of nothing does not appeal to me at all.

from an Italian extremely proud of his heritage... FUCK YOU AND GO TO HELL!!!!

Historynerd said:

Also, in Italy roughly a third of the population os overweight or obese, compared to over two thirds of the population of the USA. "Poverty" culture FTW!

Let's see, you're a history nerd, and you don't realize that the reason pasta is essentially the core dish in Italy is because the people were trying to make do with only a few ingredients?

rom_collector said:

Given how you threat "tacos" (that in truth are quesadillas), now I have doubts about your words. "Riches" have really bad taste.

I'm not American, so don't ask me about Tex-Mex. Not a big fan of that particular cuisine style.

CJ_Spencer said:

from an Italian extremely proud of his heritage... FUCK YOU AND GO TO HELL!!!!

That explains why it was only in the 1970s, when tourists were asking for pizza, that Italians outside of Napoli bothered to consider pizza in their menu. It was a small regional dish that spread to the rest of Italy due to popularity from the outside, with its epicenter in the United States.

Your pride is pretty flimsy when you don't even know the history of what you supposedly have pride in. Typical.

I've managed to eat authentic Italian pizza, and of course, fastfood pizza.

And that deep dish Sbarro.

At the end of the day, what matters is what I can get my hands on. =w=b (tl;dr I'll take any of them!)

SumeragiAkeiko said:

Let's see, you're a history nerd, and you don't realize that the reason pasta is essentially the core dish in Italy is because the people were trying to make do with only a few ingredients?

I'm not American, so don't ask me about Tex-Mex. Not a big fan of that particular cuisine style.

That explains why it was only in the 1970s, when tourists were asking for pizza, that Italians outside of Napoli bothered to consider pizza in their menu. It was a small regional dish that spread to the rest of Italy due to popularity from the outside, with its epicenter in the United States.

Your pride is pretty flimsy when you don't even know the history of what you supposedly have pride in. Typical.

Are you italian? I suppose not! So DON'T DARE TO SPEAK ME ABOUT MY HERITAGE!!! MY GRAND-GRANDMOTHER PREPARED PIZZA IN VENICE BEFORE MUSSOLINI, SO KEEP THIS NONSENSES FOR YOURSELF AND SEARCH SOMEONE ELSE TO ANNOY WITH YOUR "US IS THE BEST"!

SumeragiAkeiko said:
Let's see, you're a history nerd, and you don't realize that the reason pasta is essentially the core dish in Italy is because the people were trying to make do with only a few ingredients?

Did I say anything about it?

I just pointed out the irony about the fact that the "rich culture" contributed to what has been recognized some 20 years ago as a global epidemic, while what you contemptuously called a "poverty culture" turned out to yield significantly different results.

Anyway, if you find appeal and sensory satisfaction only in "plentiful ingredients", then I feel just pity for you.

SumeragiAkeiko said:

Let's see, you're a history nerd, and you don't realize that the reason pasta is essentially the core dish in Italy is because the people were trying to make do with only a few ingredients?

I'm not American, so don't ask me about Tex-Mex. Not a big fan of that particular cuisine style.

That explains why it was only in the 1970s, when tourists were asking for pizza, that Italians outside of Napoli bothered to consider pizza in their menu. It was a small regional dish that spread to the rest of Italy due to popularity from the outside, with its epicenter in the United States.

Your pride is pretty flimsy when you don't even know the history of what you supposedly have pride in. Typical.

Apart the fact that if you want pizza you must go in a "pizzeria" and in most restaurant there's not pizza but other diahes, there's no way that US is/were the epicenter of the pizza.
First, the epicenter should be italian emigrants themselves, who spread the pizza in different times in the countries they went.
Second, american pizza is so different than the italian one that it should not even be called pizza, it should have another name.
Third, the pizza spread in italy immediatly after the second world war (even a little before), not in the 70s because of tourists.

Speaking about history, you're not italian, you've probably never bothered seriously about italy in general, yet you speak like you know all about the country.

Suddenly, Italian storm.

The best pizza I've ever had was in Trieste btw.

Stop arguing and drool over the pizza.

SumeragiAkeiko said:

Let's see, you're a history nerd, and you don't realize that the reason pasta is essentially the core dish in Italy is because the people were trying to make do with only a few ingredients?

To use few ingredients of good quality and let them remain recognizable is the base of the Italian cuisine, even when the ingredients are truffles. Complex sauces that covers every flavor are a thing for North Europeans. To fill everything with the cheapest saturated fats available is a thing for North Americans.
To mistake the cheapest saturated fats around for "the right ingredients" Is a thing for SumeragiAkeiko.

That explains why it was only in the 1970s, when tourists were asking for pizza, that Italians outside of Napoli bothered to consider pizza in their menu. It was a small regional dish that spread to the rest of Italy due to popularity from the outside, with its epicenter in the United States.

It took long to you to invent this tale? Pizza spreaded throughout Italy just after WWII, assuming different regional styles that have a thing in common. They are completely different to what the Americans call "pizza".