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The Intriguing Differences Between American and Italian Pizza

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When people compare American pizza to Italian pizza, they often assume that there is one uniform style for each. However, just as there isn’t a single Italian pizza style, there isn’t a single American pizza style either. In reality, both cuisines have roots in history, tradition, and regional variations.

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Historical Roots and Traditional Styles

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Let's consider two famous styles for a clearer answer: Napoli-style pizza, a Margherita variant, and the traditional New York-style pie. Both trace their roots back to Naples in the 19th century. Today, the differences between these styles are more apparent:

" "" "The New York-style pie is large and cut into 1–2 slice servings." "The Napoli-style pizza is smaller, designed to serve one person." "The New York-style pie features a flavorful cooked-down sauce, whereas the Napoli-style uses a tomato puree sauce." "" "

It's important to note that these distinctions aren't rigid. Some pizza labeled as New York-style may simply feature the tomato puree sauce.

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Global Adaptation and Quality Differences

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Just like sushi made in America, American pizza is an Italian dish adapted and served in a different context. However, the quality of ingredients and preparation techniques often falls short compared to their Italian counterparts. The best pizza ingredients and toppings come from Italy, including:

" "" "Flour" "Mozzarella cheese" "The finest tomatoes" "A variety of toppings like Parma ham, porcini truffles, mortadella, salami, salsiccia, and Buffalo mozzarella" "" "

Domino's and other chain vendors contribute to the lower quality of two-thirds of pizza consumed in America, often as a result of suboptimal ingredients and preparation methods.

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Italian Pizza Models

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Italian pizza isn’t a single style but a collection of regional variations. These include:

" "" "Model A: A traditional round pizza from Naples with a thicker edge, served with fork and knife." "Model B: A very thin and large pizza typical of Liguria." "Model C: Pizza cooked in a padellino (little pan) and slightly thicker than the original, possibly invented in Turin." "Model D: A slightly thicker pizza found in Sicily, often sold in individual portions." "Model E: Known as Pizza al Trancio or al Taglio, this thicker pizza can be round or square and is typically cut into individual portions. A round pizza al trancio usually serves six." "Model F: A typical Roman pizza made with three different flours, longer leavening, and more water, often in an oval shape." "" "

The pizza model most similar to the American standard is Model E. This pizza is often topped with just tomato and cheese but can also be varied with different ingredients.

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Conclusion

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Beyond the regional differences, the primary distinction between American and Italian pizza lies in the quality of ingredients. While the cultural and historical roots are shared, the evolution of these cuisines into regional styles and the quality of ingredients used can significantly affect the taste and experience of these delicious pizzas.