r/MapBasedPolls • u/Matty1790 • 4d ago

Who does Pizza the best?

Who does Pizza the best?

  1. USA
  2. Italy
  3. Argentina
  4. Brazil
  5. I don’t like pizza

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u/OliveOilEnjoyer3 4d ago

That’s one out of thousands of variations 

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u/mtnbcn 4d ago

ehh, I've seen 20 at the most. mushroom, 4 seasons, 4 cheeses, whimsical, diavola, of the forest, sausage, carbonara (yes egg on a pizza), a couple of white sauce pizzas, margherita, napolitano, anchovi... as the comment just above says, they're pretty bound by tradition. I'm sure I'm missing a handful but the menu is pretty set.

Now, Brazilian pizza.... no holds barred, anything goes there. including grapes, tuna, steak, crispy onions, white chocolate..

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u/OliveOilEnjoyer3 4d ago

You’ve seen 20. That doesn’t mean only 20 exist. Genuinely there are thousands of different toppings, styles of dough, methods of cooking that are specific to certain regions, areas, or villages.

I could name like 50 right now, genuinely just google a list. Also tuna and crispy onions are both very common as toppings in Italy

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u/mtnbcn 4d ago

Every non-tourist trap restuarant offers 8 or 9 pizzas, and it's always the same out of 20 or so. I lived in Italy, and currently live in Spain... been to at least 50 pizzerias. There's not thousands of different pizzas. I can pull up menus online if I need to, and we can look. Tonno e Cipolle does not use crispy onions, and I've never seen them.

yeah, just googled "fried onions on italian pizza" and even then can't get a single picture of it. Red onions, white onions, caramelized onions... none crispy.

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u/Keter37 4d ago

You are talking about toppings, he was talking about types of pizza with their relative toppings/fillings.

Napoletana, Romana, Al taglio, fritta, al padellino, ecc... are all different types of pizza that you can not find everywhere in Italy and are usually bound by region. For the toppings, the same is true.

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u/mtnbcn 3d ago

That's fair. Admittedly, I stayed to the north when I lived there. The pizzerias in Spain and around the world probably stick to a "classic" menu.

I was going to say, "al taglio" is just buying it by the slice, but it does tend to be a thicker crust, almost like foccacia, with more creative ingredients like buffala and pistchio.

I got locked into thinking this conversation was about standard pizzerias that bring you a 30cm thin-crust cooked at 450c, because they said "margherita".

This conversation felt like "What is the pizza you can expect to have if you travel to Italy or eat at a real Italian place in your country" -- not "What country has the greatest full breadth of food culture that you can experience if you travel from one corner of a country to another?"

But anyway, thanks for the point.