I doubt it has anything to do with actual American style pizza, and everything to do with using US type ingredients, such as corn, or spicy chicken.
Oh, yes, I do realize that it’s chosen because it’s an American ingredient (“Mexican” pizzas there also usually get corn), but it still is weird to me, as it’s not an American ingredient that is actually put on pizza. (And Texas isn’t particularly associated with corn, eithe [though they do grow it and produce about 2% of it in the US], so that seems doubly odd to me that Pizza Hut’s “Texas Pizza” is a barbecue chicken pizza with corn. I mean, we do have barbecue chicken pizza here. I don’t really think of Texas when I think of it–but I can let that slide. Texas is one of the states associated with barbecue, so it can work, but it’s associated particularly with beef barbecue. But I’m not going to split hairs on that. But the corn just seems an odd, gratuitous addition to me. I mean, if you want to up your American veggie count, through in some jalapenos pepeprs or red bell peppers or something like that.)
Of course, then we have “Hawaiian pizza” which follows the same logic, I guess.
Kiosk, my eye! This was a nice sit-down pizzeria that was packed with customers.
If I want to buy something from a street vendor in the UK, it’ll be one of those red-food-dye-mystery-meat-burgers that come packed in tins. I love those! :o
I was thinking more “all that cheese” - the pizza I normally have has a few separate slices of buffalo mozzarella , not a thick continuous layer of cheese.
The deep-dishes I’ve had usually contained no more cheese than a flat pizza. It was just spread over a smaller area.
Not going by the pictures I’ve seen, and depends on what you mean by “flat pizza” - I’m not talking Dominoes or Pizza Hut pizza, just margherita with separate slices of mozz, not the slices-connected-by-strings-of-melted-cheese things.
Note that I don’t eat the latter, for the same reason I wouldn’t eat deep dish.
Yeah, American pizza are generally cheese-heavy compared to their European counterparts. It varies by pizzeria, of course, but on average, the application is usually more heavy-handed, though I have had quite cheesy pizzas across Europe, as well. But if we’re just comparing specifically with Neapolitan pizzas, yes, no doubt heavier than that style. For American styles, a 12" pizza (30 cm) will generally have about 6-8 oz (175-225g) of cheese on it. Deep dish is around the same amount, though some places will cheese it up a bit more, but typically applied in slices of about 2 mm thickness to cover the bottom of the dough.
Are you suggesting pictures are superior to actual experience? :dubious: 
And yes, I was talking about Domino’s or Pizza Hut pizzas when I said “flat.”
agreed, the 1st and 3rd images there are what I think of when considering american pizza. I don’t do pizzas from the big chains in the UK but most of the independent ones I visit are much more in the neopolitan style, like your second image, Mozzerella is sparing, perhaps 20% coverage and the topping to bare crust ratio approaching 50-60%. The bread is king.
Yes, I believe we’ve established that your typical American and Italian pizzas differ greatly. 
look if you can’t pull your bite of pizza back up your esophagus via the mozzarella string
Well, multiple pictures are superior to one person’s experience, yes? All the pictures I see of cut-open deep-dish are *way *more cheese than I want in a pizza.
Okay, apologies for side tracking the thread, but what are those??!
Wow, I thought I was the only one! I’m delighted by the great variety of infused olive oils that are currently available at the grocery store. I’m pretty sure I kicked off this trend many years ago.
I was in my kitchen, preparing a liverwurst and Limburger on cinnamon toast sandwich (the classic L&L on C) and when I reached for the olive oil, I thought to myself, *hmm, you know, this olive oil needs a tad more flavor, perhaps an aromatic infusion of some sort is what it needs.
*
I didn’t feel like going to the market in search of some exotic ingredient to use for the infusion—it had to be something currently in my pantry. And, so, I began rooting around my cupboard, seeking the perfect ingredient for my olive oil infusion. And, lo and behold, I found it—walrus rectum!
Been using it ever since. Makes a great ice cream topping, too!
I used to eat these in the rain late at night after a pub crawl. Acquired quite a taste for them, too. :o
Uh, no. No, they’re not.
Back when I was growing up in NYC, we used to get pizza from a place called Pal Joey’s. It was so greasy, it was a tossup whether the oily contents would soak through the box and stain the car seat before you could finish the 5-minute drive home. If you’d added olive oil to their pizzas and then lit a cigarette in the vicinity, the resulting explosion could have leveled the neighborhood.
Drizzling olive oil on food has its uses, especially when broiling eggplant slices. And as far as the Brits doing it to pizza, it’s better than soaking french fries in vinegar (ecch).
Oh hush. It’s horrendous when we do it, but I bet if you were served pommes de terre allumette avec une jus vinaigre you’d all be wetting your fucking pants over it.
Fries (chips) & malt vinegar are among the greatest British culinary combinations. Since most places in the US don’t have malt vinegar available, I do the closest thing, and do fries + Tabasco/Texas Pete’s/whatever vinegar-based hot sauce is available.
Yes, yes they are.