Grew up 40 years ago next door to a 90 year old italian woman who made pizza. Best friends grandma. Many of the people in the area were related to her.
They all said the same thing. She makes the best italian pizza around.
They all hated her pizza.
North American pizza is different. Way different.
That family opened up a pizza joint in Winnipeg. Still there today. They dont make Grandmas pizzas. They would be out of business if they did.
Not picking a fight here. Yet were are talking about different pizzas.
Give me a pizza with tomato sauce and cheese I slap you silly. Yet it is a traditional pizza. In Italy! You are not wrong!
We added meat in North America! We made it better unless you are a vegan.
Even if you are a vegan we made it better for you too!
That old grandma made me a classic italian spagetti too. Olive oil and noodles. God that was awful. Cheese did help though. No tomato sauce or meat?
Different cultures.
That is fine and all.
Give me meat on a pizza, give me some weird toppings too. We ran with a good idea and made it better.
Enjoy your tomato sauce and cheese pizza. Sorry grandma has passed away.
You probably would of loved her cooking.
Again not a fight. We like what we like.
Italian food is not italian food in north america. Nor is chinese food.
Thanks. I don’t take that as a fight, unless it is the toss of a gauntlet for a stream of consciousness throwdown. That was a wild ride.
If you are going to compare who does something well, typically you draw some boundaries, or constraints around the comparison so you are comparing things that are somewhat alike
I have been in many cities in Italy and have intentionally had pizza in many styles. Specifically to compare pizzas across Italy. Some resembled what we eat here, some were structurally different. Huge, thick doughy, crusts.
The ones I had all involved tomatoes or tomato sauce, and cheese. (I didn’t say there couldn’t be other toppings, just noted that commonality)
And there are plenty enough variations to compare who makes a good pizza, by one’s own standards, with what you call traditional ingredients
And for me, coming up with pickle sauce or adding potatoes and sour cream is not really a useful comparison to evaluate someone’s skill at making a good pizza
It is noise and distractions, rather than skill and striving for perfection with pizza ingredients
I too am sorry Grandma is dead. Condolences to her family
Unless they loved her pizza because they knew if they didn’t they might end up with a horse head in their bed.
I’d like to say because it’s not pizza , but they still have all kinds of weird flatbreads and I think it costs extra letters in the marketing promo to use both pizza and flatbread, so they are kind of lazy. Or just prioritizing effort in weird sauces over correctness
I'll indulge in the traditional Italian/Mediterranean style thin crust pizzas with tomato sauce, cheese, olive oil, topped with light seasonings. I'll also indulge in the thickest, doughiest fat pub style pizza with a mountain of meat on it that make Europeans cringe. And everything in between.
In this thread I think it's also important to disclose that I enjoy BBQ Chicken pizza and Hawaiian so probably 50% of you ignore my opinion outright.
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Tried Good Pizza on the weekend, and it was, well, good.
I prefer a thinner, crispier crust and this was more bread like. It will make the rotation now as I do like to support the locals, but it won't be the go-to I am hoping to find. Next up: Una Pizza West Springs. I recall enjoying the 17th Ave. version a million years ago, just before Covid.
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Tried Good Pizza on the weekend, and it was, well, good.
I prefer a thinner, crispier crust and this was more bread like. It will make the rotation now as I do like to support the locals, but it won't be the go-to I am hoping to find. Next up: Una Pizza West Springs. I recall enjoying the 17th Ave. version a million years ago, just before Covid.
we've enjoyed Good Pizza- have had it twice- its definitely in the rotation now as you say, but not for every occasion
in my neck of the woods, I guess we will try this one next, opening soon in the 85th st area- seems to be an offshoot of an Okotoks place if anyone has a comment?
I am also patiently waiting for Bravo to open, it looks like it leans towards the Greek style mega cheesy, though maybe not quite as thick as an Atlas. I'll post updates if I happen to catch it ready for business.
honestly this pandemic (mmm pan(demic) pizza) would have been much more difficult if the west side pizza options were limited to just Papa John's and Andaros. now we've got Good Pizza, Una, Mercato, and soon Bravo to ensure we are all fed during this upcoming terrible, lonely winter. hell I even enjoy the pizza they make at Allora in Aspen, and people seem to hate that place with a passion in online reviews.
To be fair, when I was growing up our family of 6 required 6 mediums from Pizza 73 (buy one get one free back in the day). We would go for 8 if we had a guest over or wanted leftovers. This was when our family included three teenage boys.
A few weeks back we got some pizzas from Al's Pizza & Steak House in Ranchlands. One of the better crusts I've had in some time. Not cheap but worth a look if you are in the NW.
anyone out there a honey on pizza convert? over the summer a friend introduced me to this bottle
and now I don't even take a single bite without first dousing my slice in this. I swear it takes even mediocre pizza and elevates it into a feast for the gods.
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anyone out there a honey on pizza convert? over the summer a friend introduced me to this bottle
and now I don't even take a single bite without first dousing my slice in this. I swear it takes even mediocre pizza and elevates it into a feast for the gods.
Eating anything handheld with honey is always questionable. I feel like when I get honey on my hands it won't clean off for days. Maybe I just have OCD.
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Eating anything handheld with honey is always questionable. I feel like when I get honey on my hands it won't clean off for days. Maybe I just have OCD.
that danger does exist, but I'm a slice folder so maybe that offers extra protection against residual stickiness. but I also don't judge anyone that just fork and knifes their pizza. if you're eating some fat topping heavy beast, or a thin/floppy crust, utensils are going to be the only way to save your fingers, honey topping or not.
