Never seen it here in Saskatchewan.
Oh, that tuna melt one used to be (or maybe currently is – can’t remember which way around) their “California” pizza. Because tuna and onions is clearly the first thing one thinks of when they think of California as a culinary descriptor.
supposedly 90 percent of what North America puts on a pizza would be unacceptable or weird in italy and what a lot Italians would put on a pizza like broccoli and zucchini would be weird to us
Is there another way to word that so that it made sense?
Some people do not like tasty pizza toppings. Some places have mediocre pizza toppings.
Pizza is often a shared food, so people are more vocal about acquired tastes. The same salty anchovies some dislike would cause less bother if mixed in with the sauce. And anchovies are different from boquerones which are also tasty but less salty. Grilled fresh pineapple is amazing on anything. The canned stuff is pleasant enough with ham and bacon, maybe some peppers.
Italians and others often value food purity and sometimes can be critical about non-traditional choices. But I think that ship has sailed. You can get a pizza here with dough made out of broccoli, sweet potato and sadness. And lots of people enjoy telling you what to do and constantly kvetch about tchotchkes. Who cares what you put on your pizza? Except that Big Americans tuna corn.
I’m not sure vehemence is the right word. If you live in Canada, it seems appropriate to dream of Honolulu. And who doesn’t like pizza?
Well, you can watch this video of an Italian trying her first slice of Domino’s pepperoni:
(This actually is a pretty fun and playful little series. You can tell from the thumbnail what the verdict will be, but the analysis is fair.)
Pizza eating starts at 8:15, but I didn’t cue it up in case you want to watch from the beginning. There is a bit where she is presented with the idea of a Hawaiian pizza and reacts as you might expect.
Okay, I think that post was edited to make more sense. Maybe not, every year I get older I get a little crazier so maybe I’m starting to hallucinate weird Dope posts.
I understand the concept, but Dominos is not New York pizza, which is what I was responding about. There is nothing you can just call New York pizza, but there is plenty of pizza in New York that is of comparable style and quality to what you’ll find in Naples. Not all that surprising because so many of these shops were started by guys from Naples. Now if you want to expand to all of North America I’m in agreement about how those pizzas who be considered in Naples, but not the pizzas I eat and make, they would be perfectly acceptable in Naples because among other things there will not be any pineapple on them.
My takeaway from this thread has been that apparently not many people have grilled pineapple before…
I love kebabs made of pork loin, peppers, and pineapple… Sometimes brushed with teriyaki glazing sometimes without.
And I also love pineapple on pizza.
Sure. I just wanted an excuse to post the video. 
And it mentions pineapples!
Well I reacted like she did to the pineapple. It’s just wrong, Iike ketchup on…
Sauce- yep. Cheese? Yep. Sausage- yep. Naw, not so much.
But yeah, some of weird combos and some of their weird combos would be strange to each other.
At least I don’t find it unCaliforniany since the state is known for a lot of produce and is close to the sea.
Sure. It’s clear where the idea came from, at least California=beaches=seaside=tuna (and California does catch a lot of tuna AFAIK). But as an American, if you had me guess at the ingredients of a pizza being sold as “California,” it’d be pretty far down the list before I hit tuna, and probably wouldn’t even land upon it.
I mean, this is just so preposterous. How exactly is it you think the world functions? Do you really, honestly think the guy slinging pizzas at Bill’s Pizza in Fort Worth is there because he flunked out of Mike’s Pizza in Brooklyn? Or do you think maybe it’s because he’s from Fort Worth?
This was told to me about 35 years ago by a chef I used to go to school with. I imagine he was talking about chefs from restaurants with Michelin stars, not Ray’s Pizza; but the principle is, if you’re very good at cooking, you can make a great living in New York doing it and if you’re not very good at it, you can live from paycheck to paycheck at Applebee’s in Fort Worth.
A few caveats: I have not worked in a restaurant since I was a teenager, this guy hasn’t worked in one since a little while after the conversation I cite, and I once caught him turbo-stirring his fruit-on-the-bottom yogurt and getting huffy with me when I told him he shouldn’t do that, so I will only go so far to bolster my argument with him as my expert source. But a pizza from Lombardi’s in NY is a very different experience from a pizza from Bill’s in Fort Worth, yes.
The best pizza I’ve had in the US (and it’s not just me who put it at or near the top) is the place I mentioned before in Phoenix, Arizona, Pizzeria Bianco. New Haven, Connecticut’s pizzerias are heralded by many as being the best pizzas in the US. Apizza Scholl’s in Portland, Oregon, is well-known in the pizza loving world. There’s no reason great pizza can’t be made everywhere in the US, and if you’re in a smaller market, it doesn’t mean you flunked out of NY or any silliness like that.
She reminds me of some of my Italian friends. Passionate about food and very picky when it comes to anything Italian.
I found this one where she tries pineapple pizza (actually two tries). For those who can’t stand suspense, one remark summarizes the video.
“…pineapple pizza is a crime…”
They are good.
Everyone knows, “California style” means “with avocados.” This is well established in international law, probably. As a Californian, that German tuna pizza offends me culturally.
Granted, I don’t envy the poor schmuck who has to figure out how to put avocado on a frozen pizza and not have it turn into a gray, slimy mess.
Well, for those of you who have never tried sweetcorn on pizza, I recommend you give it a go.
My standard pizza for when I am baking at home is pepperoni, onions, peppers, olives…sweetcorn. And grated cheddar instead of mozzarella (I prefer some cheesy taste).
Usually that’ll be semolina (wheat) though, not corn flour