Huh. Maybe their crust has indeed changed. I don’t ever remember it being crunchy.
Some of the best takeout pizza (or sit-down neighborhood Italian) that I had in NYC was in Albanian-run places. Albanians (and other south Slavs like Kosovars, Montenegrins and such) have been immigrating to Italy forever to do jobs Italians won’t take, like waiting tables and line cooking. Some families have been there so many generations they pretty much are Italian.
Solution: Stop patronizing shitty national chains and move someplace the independent pizzarias are good, like Brooklyn or Chicago or New Haven, Connecticut.
In Taormina and Naples, they also make very nice pizza.
Hot cross buns: When a Ku Klux Klansman shoves a burning cross up one’s ass.
Q
As opposed to what you get when you pour boiling water down a rabbit hole?Hot, cross bunnies
Pizza in those places is shit. Pizza in NY and NJ is shit. The only acceptable pizza besides home made is Little Ceasars. Fucking heathens the lot of ya.
Interestingly enough, one of the best pizzas I’ve ever had was in Pristina, Kosovo, at a pizzeria run by Kosovar Albanians.
In my opinion, most homemade pizza is not terribly good.
I hope the above is a joke.
If you like pan piza (thick crust) it’s simple as hell. Thin crust is much more difficult to do at home and takes work, patience, and a bit of trial and error.
Oh, I make quite a lot of pizza at home. I’m pretty happy with my pizza, but I don’t have an oven that can do a proper Neapolitan style, nor do I have a pizza sheeter to get a good Chicago style thin crust. I’d rather order those. I have my way of getting close, but it’s not quite the same. The only ones I like homemade are Detroit style and Chicago deep dish, which are both thick styles of pizza.
And making good pizza requires a bit of forethought. You really need to mature the dough for at least a day, and the best pizzerias often have a continuous batch of dough going that feeds the next batch of dough, thus developing a complexity of flavor. Pizza, to me, is nothing with bland dough.
Jews make everything better. There are the BASF of ethnic groups. 
Even the entirety of the Jewish people could not make Domino’s Pizza worth eating, though.
I don’t know if I can subscribe to the OP’s theory. I used to go to a pretty conservative Chicago-area church with the owner of Lou Malnati’s, and he makes a pretty tasty pizza.
Yeah, I totally agree. Pan or thick crust is simple. Thin crust takes true dedication.
If I understand correctly, almost any ethnic group other than Italians makes the best pizza?
Well, no. It’s all over the map these days. My favorite pizza in the world is the pizza margherita from Pizzeria Bianco in Phoenix. If I’m about to die and had to pick one meal, that’s on my short list of five meals that I would choose from. He’s Italian-American, as far as I know, although the staff that cooks the pizza is generally not.
Way to bring out the heavy hitters! Ha ha. Well played.
But as long as the Chicago Style “Deep Dish” involves chunks of tomato-on top of the pizza no less-, I have to call Shitty on that, as well.
I love living in Chicago-ish, where the pizza can’t be beat. But don’t give me that upside-down crap, and keep the chunks of tomato for those who ordered salad.
I like thin crusts. Think they will deliver here ? It’s only 5000km or so - we are practically neighbors.
As long as you don’t want it on Friday night, they might.
Can we please make a distinction between Protestant born-again crazy Christians pizza and Italian Catholic pizza?
I don’t care if you dislike Italian pizza, it’s because you know not what you do. You are wrong.
They invented it, for fuck’s sake.
Godfather’s, Domino’s and Papa John’s are to pizza what McDonald’s, Burger King and Jack-in-the-Box are to hamburgers. Lowest common denominator, inoffensive bland stuff I give my kid because real pizza is ‘too spicy.’
I just hope for their sake that they don’t have a sign with moveable letters.