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Re: [OM] pizza, was Re: Oh gawd...

Subject: Re: [OM] pizza, was Re: Oh gawd...
From: Nathan Wajsman <photo@xxxxxxxxxxxxxx>
Date: Sat, 5 Feb 2011 20:04:08 +0100
My favorite pizza is the one my friend Lars makes when he comes to visit. He 
makes the dough, and everyone puts whatever toppings s/he wants. 

I always thought, however, that pizza was invented in the US, by Italian 
immigrants but in the US.

Cheers,
Nathan

Nathan Wajsman
Alicante, Spain
http://www.frozenlight.eu
http://www.greatpix.eu
http://www.nathanfoto.com
PICTURE OF THE WEEK: http://www.fotocycle.dk/paws
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YNWA







On Feb 5, 2011, at 7:39 PM, Ken Norton wrote:

>> BTW, AFAIK, the Italians refer to Chicago style pizza as we would refer to 
>> the food at fairs in the Midwest and South.  The most flattering comment I 
>> ever heard was from some chef who politely referred to it as "focaccia".
> 
> Actually, that's probably pretty close to accurate.
> 
> However, a Pizzeria Uno pizza served inside the original store is
> unlike anything else in the world.
> 
> OK, OK, I can't resist this topic...
> 
> My #1 favorite pizza in the world is Mama Mia's Pizza in Mackinaw
> City, Michigan. Upstairs is the bridge-builder's museum which you can
> go through (and watch the film) while your pizza is cooking. It's a
> cross between NYC and Chicago style pizza. Really, it's a best of both
> worlds Pizza.
> 
> My #2 favorite pizza is at the above mentioned Pizzeria Uno in
> Chicago. It MUST be in the original red-brick building, though. It's
> the oven and the years of embedded odors which make it different.
> 
> I don't know if it's a firm #3 or just at this point in the list there
> are so many wonderful pizzas to choose from, but a Veggie pizza from
> "Big John's" in Whitehall, Michigan is the way to go. It's much closer
> to a NYC pizza, but without the acidic pizza sauce. It is almost
> identical to Tower of Pizza in Quincy, Illinois.
> 
> Here in Iowa, Pagliai's Pizza has an awesome Margherita Pesto Pizza...
> 
> Throughout my global travels I've had some mighty good pizzas, but
> I've noticed that in almost every case, the best ones are served in
> restaurants with certain types of odors. An Uno pizza, for example,
> tastes totally different in all the other stores, and the frozen
> bake-at-home kind taste even different yet. I believe the primary
> difference has to do with the type of oil used in combination with the
> type of pan as well as what the walls are made of. It seems that wood
> paneled walls seem to capture odors and enhance them in some
> way--probably not unlike whiskeys in oak barrels.
> 
> AG
> -- 
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