This is the physics of making good Neapolitan pizza, which is a really great basic pizza, but is just one of scores of pizza styles and is not better or worse than most of these styles:
https://thetakeout.com/a-guide-to-americas-regional-pizza-st...
https://thetakeout.com/a-guide-to-americas-regional-pizza-st...
Sure, those are worthy trade-offs in some instances, but as far as quintessential pizza goes, Neapolitan is as close to the real deal as you can get
Sicilian pizza is less authenticate than Neapolitan? Happy Joe's taco pizza is inferior to either? All a matter of taste.
If you’re in SF go for doppio zero! If you’re in London go for made in italy, donna margherita, franco manca
It’s all the same goodness of a deep dish: creamy cheese on the bottom, sauce on top, crispy crust all the caramelization you could ask for. Just (I think) a better ratio of crust to stuff, and lighter.
Previously I'd only had the thick doughy crust they make at places like Patxi's here in Palo Alto. Not really my thing.
Lou's is exactly like you describe: a thinner crust made with barley so it is crisp and crunchy. My favorite is their spinach.
Here is the weird part. We order six frozen pizzas from their website and they overnight them in an insulated box with dry ice and detailed instructions. You take the frozen pizza out of the foil pan, wipe any condensation off the pan, oil the pan with good olive oil and put the pizza back in it to bake. I recommend baking a little longer than they say so the crust gets nice and crisp. As long as the sauce on the top isn't burning, you're good.
Yes, shipping frozen pizzas across the country may not be the most environmentally sound thing to do. But for an occasional guilty pleasure, I suppose we could do worse.
Does anyone know of a place on the SF Peninsula that makes Malnati's style pizza? I would love to be able to get it locally.
LOL - the exact opposite, actually.
Neopolitan is thin instead of deep-dish. The idea is to blast it at like 900 degrees, but only for 1-2 minutes, so they keep it thin so it can actually cook in that time.
That said, Chicago style 'deep dish' is a personal favorite too. In fact, it's been a while since I made some - maybe I should go find my spring-form pan again :)
Warning: funny and rude. But IMHO makes good points.
It is interesting that people find cultural change so offensive. Is the term food protectionism?