Why is pizza so much more tasty in Europe than in the U.S.?

Question

I really don't understand it. Since I moved to the U.S., I haven't had a single good pizza. Not that they were bad - but compared to pizza in Italy, pizza here is not even close. Even if you go to a high class Italian restaurant, pizza is often not even on the menu. Has anybody else observed this phenomenon? Is it the ingredients or do the chefs not put in the same amount of effort? Or is it a difference in taste? (I am not Italian, btw.)

Answer 1

You are right, no comparison. Personally I think that in Italy you are dealing with the absolute freshest ingredients. From farm to table. Most pizzerias in Italy even grow their own fresh herbs! The tomatoes, cheese, basil, oregano --- all fresh and organic. Not from a supermarket like here, home made pizza for most is ready made crust and premade bottled pizza sauce.

Also, the pizza places in Italy are small mom & pop cafes not large chains like here in the US where most people order pizza.

Also, we love to overdo it here in the US. Way too many toppings, stuffed crust, extra cheese.... we havent learned the concept of "less is more." Also the wood burning pizza hearths used in Italy add alot of flavor.

The best pizza here in the US is usually right from those mom & pop places you can find in Little Italy. Where it's not a perfectly round cookie cutter pizza, but it's rustic, handmade has just a little sauce, cheese and basil. Perfecto!!

Answer 2

I know what you mean. I grew up in Florence and I've been here for about twenty years. I have never had a good pizza in the US, or pasta for that matter.
I think that the basic differences are ingredients, from the flour to the mozzarella and ovens.
The way i solved the problem is by building a pizza oven in my backyard, using italian tipo 00 flour, inported tomatoes and imported mozzarella. WOW! I fell like I'm back home everytime I eat pizza now

Answer 3

Unfortunately, Americans are no longer known for quality or taste. This is evident in most things from our automotive industry to our culinary preference. Bigger and cheaper seem to be our motto these days.

I live in NYC and was raised in Connecticut and on top of that, I am Italian. I do appreciate a good pie. The best pizza that I have found in this country would be Sally's Appizza and Frank Pepe's Pizzeria Napoletana in New Haven and in Brooklyn Grimaldi's Pizzaria. I have not yet been to Totonnos in NYC but imagine that it is in the same league of excellence.

I think that it is difficult to find quality pizza in this country for a number of reasons, but it is here if you know where to look. The water in New Haven and NYC is so good for making pizza that some pizzarias acoss the country will actually import it. Fresh mozzarella should be eaten the same day it is made. In New Haven and NYC this is not a problem, in much of the country it is. On top of proper and fresh ingredients, people of the northeast can afford and can appreciate good quality. Yes, there is good pizza in pockets across the country, but not like CT and NYC. It is like cheesesteaks and Philadelphia. Yeah, you can get a good cheesesteak in NYC, but they are better in Philly. Surprisingly though there are only a few places in Philly that offer an excellent traditional cheesesteak. The same goes for pizza. My theory is that if you are not standing in line for 30 minutes or more to get a table, you are not getting the best.

http://www.grimaldis.com/
http://slice.seriouseats.com/archives/2004/09/new_haven_pizza_2.php
http://www.pepespizzeria.com/
http://www.totonnos.com/Aboutus.html

Answer 4

had the answer, but read the other ones instead and can now only comment on them...
well, pizza really is best in south europe, because it is the region where most of the restaurant do use fresh ingredients, use fresh yeast for the bread which makes a lot of difference, and don't make thousands and thousands of them a day, but they cook with love, and cook patiently and slow.... should say "we" instead of "they" because i am from croatia, which borders with italy.
but i wouldn't necessarily agree that pizza is the best in italy- i've been there 7 or 8 times, and usually didn't like pizza there (all the other dishes were....magnificent, but pizza...so,so).
it is more of the idea of the italian pizza that appeals to people, than THE actual dish. same thing with ice cream.
i have a couple of friends from the states, and when i talked to them about italy, they were all like: "oh, we loooved the gellato there". but, gellato is only the word ice-cream in italian...
again, i think that it is more of the idea of something, than the actual thing. and, have to say-my favorite couzine is actually italian...

Answer 5

My friend, you haven't phrased the question correctly. "Why is pizza so much better in ITALY? is what you should have asked. Have you ever had "pizza" in UK, Germany, Estonia, Sweden???????? Let's call it (generously) catchup on a cracker. And then they put tuna fish and canned green peas on it. It's simply disgusting. Domino's or Pizza Hut beat most European pizzas hands down. Of course, that's not the same as Giordanno's Chicago pizza or other true specialty restaurants. But chain store pizza in most of Europe is NOT worthy of the name.

Answer 6

kq -- what ISN'T better tasting in Europe? Had any good bread since you've been here? American cuisine is based so much on capitalism that the lowest common denominator is who all the food is made for. If you haven't been to McDonald's yet, try it and let us know if you found a flavor somewhere. That's why so many of us are on this forum -- we cook in order to be able to taste something!!!!

Answer 7

Location! Location! Location!

Answer 8

I think the biggest difference between Italy and the United States in terms of cooking is that they use only ingredients that are in season. Also, they typically let their fruits and vegetable ripen on the vine longer than we do here - they're picked earlier in the US for shipping. The better the ingredients, the better the final result!

Answer 9

I was in Rome last month and we went to a restaurant right near the Piazza di spagna. I'm not sure what it is called but it is literally next to it. it is a large building but there are about 20 tables set up outside. if you ask around i'm sure someone will know what it is. it was really good, though!!

Answer 10

american must be using geneticall y modified ingredients in prepration which gives different taste.
Check with restaurants , if import ingredients from itlay or europe or are procured from high tech farms