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BAR[_2_]

In article ,
says...

In article -
september.org, says...

In article ,
says...

On Mon, 15 Jul 2013 16:13:09 -0400, wrote:

On Mon, 15 Jul 2013 12:04:30 -0400, iBoaterer
wrote:

There is a place here that has a genuine pizzaiolo, studied in Italy.
The real deal is hard to find, most pizza in the U.S. is *******ized
anyway.

I agree. American pizza has about as much to do with pizza in Italy as
Taco Bell has to do with real Mexican food.

Costco has a new pizza out that is superb. Deep dish, lots of cheese and sausage. They're 'loaded'
pizza is as good as I've had anywhere. Of course, I don't live in southern Maryland.

John (Gun Nut) H.

As Greg said, American pizza has about as much to do with pizza in Italy
as Taco Bell has to do with real Mexican food.

I've had Italian pizza, in Italy. It sucked.
What pizza somebody likes is purely subjective.
Probably an inclination to prefer what you grew up with.
Mozarella mostly comes from the same few cheesemakers.
Not much difference. It's a mild cheese, and if you
notice it's sub-par, it's probably a bad texture/stretch.
Then crust. Again, different people like different
crusts. No figuring. Deep dish/thin. Different strokes.
I'm mostly a sauce guy. Most important single element to
me. All else equal, it's the sauce that says to me this
is good pizza, or this is a lousy pizza.

The best Pizza I ever had was at Minsky's in Kansas City, Mo.