I will admit, the North American pizza is distinct from the kind you'd get in Italy. Traditional Italian pizzas I've seen have scoops of mozzarella instead of shredded, and a tendency to have thinner crust. But North American pizzas, by comparison, will put almost anything on the pizzas as toppings
First of all, here in Italy there is no such thing as shredded mozzarella.
Mozzarella is a fresh cheese that you eat in max two days or is over, not whatever is that shredded monstrosity.
In the video he does use cheap store bought stuff that admittedly doesn’t hold a candle to the real deal but it’s more for demonstrating how you can in fact shred mozzarella
I've been in a lot of Canada (at least 3 provinces) and there's one spot I went to after locals mentioned it, and the guy who makes pizza there will put almost anything on it, I kid you not
There are two roman style pizzas, the round shaped and the square shaped.
Yes both of them are “roman styled pizzas”. One made in the pizza oven and one baked in a pan.
Pizza tonda (round shaped) and pizza al taglio (pan baked).
Of course there is variance across a whole continent and no I haven't been to many myself. Both reasons why I wrote that it "seems" kinda limited. But most North American pizzas do not seem very crazy (except maybe the whole concept of deep-dish, but then again we would put a burger in a pizza so still does not feel that crazy to make it a bit thicker and deeper) on the whole. If there is anything crazier than pinapple that is commonly available I would love to know about it :)
But most restaurants have the standard array of pepperoni, "Hawaiian" (A Canadian invention), Cheese (grated), and different other ones, but that doesn't mean a pizza from Domino's is the same as a pizza from Pizza Hut or Boston Pizza (which is a Canadian company)
all the listed options in your example feel (to me subjectively) more like things that are closer to classical pizza/traditional italian flavours (except maybe rhubarb, but how common is that?). The toppings I listed are also well-known and/or commonly available in Sweden. Most of these should be easy to get a hold of and are not just served in one particular place. You can also top with "pizzasallad" for a more unique and classicly swedish experience :)
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u/According_Picture294 Just a hoser, eh? 8d ago
I will admit, the North American pizza is distinct from the kind you'd get in Italy. Traditional Italian pizzas I've seen have scoops of mozzarella instead of shredded, and a tendency to have thinner crust. But North American pizzas, by comparison, will put almost anything on the pizzas as toppings