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Over at Slice (the pizza blog!), Adam

posted by Jason Kottke   Jan 25, 2008

Over at Slice (the pizza blog!), Adam Kuban has compiled a list of all the different pizza styles found in the US.

Once the Italian immigrants brought their Naples-style pies to the States, it evolved a bit in the Italian neighborhoods of New York to something I’ve seen referred to as “New York-Neapolitan.” This is basically what all the coal-oven pizzerias of New York serve. It follows the tenets of Neapolitan style in that it’s thin-crusted, cooked in an ultra-hot oven, and uses a judicious amount of cheese and sauce (sauce which is typically fresh San Marzano tomatoes, as in Naples). It deviates from Naples-style in that it’s typically larger, a tad thinner, and more crisp.

There’s a surprising number of styles.

We Work Remotely

Adam from Slice documented all of the

posted by Jason Kottke   Dec 22, 2005

Adam from Slice documented all of the pizzerias on his 8.2 mile walk to work this morning (more). (thx, janelle)