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merlinsbeers t1_j87ksbd wrote

Topping differences shouldn't be mixed up with morphological ones.

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redredtior t1_j89u83t wrote

Agree completely, I mean, if we take a standard dominoes menu: 5 crust types, cheese optional, 6 sauce types, 23 toppings that implies pizza choices in the literal septillions

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Milkeeteeth t1_j87mq58 wrote

I mean it lists some pizzas, but not all. Just at first glance I see no Amatriciana and no mention of friarielli as a topping in the Italian section.

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MrPlowThatsTheName t1_j89pn4d wrote

It’s missing bar pizza (Eastern Massachusetts).

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Magormgo t1_j8a95lv wrote

Beach pizza and New Haven style too, and many more.

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tbmny t1_j8w48nc wrote

It said apizza for New Haven but only referred to the clam pie, even though all New Haven pizza is apizza.

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aew09007 t1_j8ad3k7 wrote

Bar pizza (cape cod cafe, linwoods, town spa, etc.) is hands down the best pizza

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chimusicguy t1_j87g9yn wrote

Pssshh..this doesn't even cover the different types of Chicago-style pizza. Too overgeneralized.

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adeiinr t1_j88j57y wrote

It does say the difference between deep dish and tavern cut, but who the hell puts salami on their tavern cut in Chicago?

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Projektdoom t1_j89t114 wrote

Same thought. Chicago thin crust for my Chicago born family has always been sausage, roasted green peppers and onions. Never even heard of salami on pizza.

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judicorn99 t1_j89ccps wrote

I checked for my country (France) and it was completely inaccurate. I have never ever ever encountered a pizza with frog legs (which is extremely rare to encounter a all but on pizza???!), red wine or jam (?!).

The other choices of toppings were not the most standards, and one of the most common pizza (Regina or Reine, with ham and mushrooms) wasn't mentioned.

If you wanted to go for specifically French ingredients, Roquefort is more common than gorgonzola (the 4 cheese pizza is usually mozzarella, Roquefort, emmental, goat... Not whatever was written), crème fraîche, or merguez as a spicy meat. A very French topping that is not too uncommon would be savoyarde, with potatoes, ham and reblochon cheese.

Also pissaladière isn't quite pizza, it's a different type of dough

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Pornthrowaway78 t1_j89obe3 wrote

The only place I've ever seen frog's legs on a menu anywhere in the world was a Chinese restaurant in London. They were actually delicious.

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Murderyoga t1_j87hncd wrote

Iceland: Tomato sauce, Mozzarella, Banana slices

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Nerds4Yous t1_j87y95n wrote

Needs more photos…not very ‘beautiful’

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dangil t1_j88tois wrote

Nowhere near complete. Brazil has 100+ types alone.

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Murph-Dog t1_j89dm8v wrote

Buffalo NY: cup-and-char

Generally called Buffalo-style.

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Snarktoberfest t1_j8ahcqw wrote

Cup and char is its name just about everywhere. I order cup pepperoni, my pizzioli knows what I want. If I said Buffalo pepperoni I'd get the face that any tourist ordering Buffalo Wings gets in Buffalo.

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Murph-Dog t1_j8ahmah wrote

That's part of what the link discusses. We didn't invent it, it's elsewhere, but it is the default pizza in this region.

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Snarktoberfest t1_j8aik97 wrote

I'm from Old Forge Style country. An OF with Cup roni and sausage is heaven. We have wings. We don't call them by the city they come from. We take them very seriously. Our Top 10% of wing places would be mingling with your top 10%. Beef on Weck... That's a national treasure.

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M4rkusD t1_j8alrwk wrote

Website is a piece of shit.

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Zealousideal_Ad_44 t1_j8am5yp wrote

I have no clue where that site got it’s information from, but I can assure you that I as a Dane speak the voice of all Danes and people living in Denmark when I point out that not only have I never heard of a horse meat pizza, I find it straight up offending to suggest that we would eat that.

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1000blueballs t1_j8aw2rn wrote

Fjellape her. Apparently, according to this site, Norwegians have something called lørdagspizza. Which we eat on...Sunday?

I have a feeling this site has not been thoroughly fact checked.

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Speechisanexperiment t1_j88zk7a wrote

Pictou county pizza is on there, and that's specific to a region in rural nova scotia canada encompassing an area with less than 40k residents.

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405cw t1_j89jkr3 wrote

They had buffalo chicken and chicken Alfredo which is a good start, but no chicken enchilada pizza.

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BrythonicMan t1_j89njb2 wrote

No Altoona style pizza?

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Agloe_Dreams t1_j8ar2b0 wrote

Nope but it also gets the Old Forge Red cheese wrong. Old Forge pizza generally has American cheese, it’s the weird factor in the pizza.

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Sierra0122 t1_j89wcl4 wrote

One site everybody knows the rules

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RTwhyNot t1_j89x6g8 wrote

This is crap. There is more than 1 type of Chicago pizza

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pruplegti t1_j8agsm8 wrote

St. Louis style pizza, Regina style, Windsor style pizza. They are all unique and either awesome or gross depending on what you like.

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Snarktoberfest t1_j8ahp5h wrote

Old Forge is Mozzarella and Cooper CV Sharp cheese. If you put Cabot cheddar on my pizza I'd throw you out a window. Cooper is similar to American, which is technically cheddar, but fuck that noise.

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Agloe_Dreams t1_j8ar7x5 wrote

Yeah Old Forge Red is also wrong. They state it has Mozzarella but the pie generally is made with White American.

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Snarktoberfest t1_j8aspnu wrote

It can have, and usually does have some Mozzarella. It would be black coming out of the oven if it was 100% Cooper. It is a mozzarella and Cooper mix.

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CaptainChaos74 t1_j8aik1j wrote

Missing for Germany: the fish finger pizza.

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l397flake t1_j8aipqr wrote

Regardless of the negative opinions, this is a good site in context to the info.

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pi-N-apple t1_j8auyl2 wrote

Wow, this website even has the Brown sauce pizza, only found in Pictou County, Nova Scotia, Canada - which is a very small region. This site is legit.

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blahblahrasputan t1_j8avkx7 wrote

I make a killer Bangers & Mash pizza.

BBQ base. Cooked and sliced pork sausages. Pipe the mash like cream and make swirl dollops. Spiral of gravy (like pizza places do with mayo/ranch sometimes).

It's intense.

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norealmx t1_j8bwl69 wrote

The "mexican" ones are all what gringos think Mexicans eat. For once, NOBODY in Mexico uses ground beef for tacos or dishes, is used for meatballs or soup. Or cooked on lime juice.

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