"Pitzas" How much it is Italian now a days?

Answer 1

Do you mean those cheese pies called "pizzas?" Around here most of the places selling them are owned by Greeks, not Italians.

Answer 2

Pizza remains very Italian. Typically, Italian pizze are made of very thin dough topped with sliced fresh tomatoes or a tomato sauce and only one or two other toppings such as mozarella or provolone cheese, Italian sausage or proscuitto, vegetables such as radicchio, onions, basil leaves, or arugula, and maybe some olives, with a drizzle of extravirgin olive oil, then baked very quickly in a very hot oven (700 - 800degF).

In the U.S., though, commercial pizzas (from chains or frozen) are pretty awful -- doughy and overloaded with greasy melted cheese and other toppings. But they presumably are what people like to eat. However, some restaurants can now make creditable versions of pizze that approach the true Italian style.

As you can tell, there are probably as many self-appointed pizza "experts" as there are pizzerias. With food, that's as it should be.

Answer 3

An Italian, in Italy, wouldn't quite know what a North American Pizza was. Really, Italian pizza is much more simple - pizza dough risen, indented and a few herbs & virgin olive on top, perhaps a few sliced onions and sometimes sliced cooked potato maybe once in a while a painting of tomato sauce.

Of course, for tourists they can put all kinds of topping on it and they do, but not in the home. All of the toppings we find on our pizza you will find some in their anti-pasti platter.

Answer 4

In the US there is no Italian pizza! It transformed into a disgusting greasy thick overloaded monster.