Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

When I was in Italy, the pizza which I ate was a very thin crust. The crust was kind of sweet - almost like a pastry dough. The toppings? Nary there. The toppings were extremely light. It was the crust which was the star.

Here in the U.S. it's the opposite: The toppings are the star.

Bob and I found a good takeaway pizza that delivers. The crusts are whole wheat and the pizza toppings we have settled on are pesto, basil, mozz cheese, tomatoes. Simple. Delicious. Healthy.

Pizza in Italy is cooked in ungodly hot ovens, 1000-1500 degrees. It takes only seconds to cook them. I've heard from others how good it is over there.
I'm a bread lover and a baker so the crust is always the most important thing for me.

I like the idea of whole wheat but I really don't like the taste of it and the gluten content is far too low for Pizza. The whole wheat crust you're getting probably has less than a third of type "00" whole wheat flour and it's likely specially formulated for pizza crust. Home bakers just can't get our hands on this type of flour which is sold only in 50 lb bags through wholesalers.

We have one right here in town not far from the house. It is excellent although I don’t eat pizza that much. The crusts are thin and they don’t put much stuff on them but what they do put on is mighty tasty.
Link

I'm jealous. Seriously.

From what I have read there are still very few of these types of restaurants in the US, but anything popular that makes a buck quickly becomes over saturated nationwide. I figure every heavily populated area will soon have one, the quirk being Eugene isn’t one.

I found this in your neck--ok not really close by but close enough:
Link

It seems more basic than our restaurant but give it time. It will soon be over the top if it proves popular. BTW those two guys in Eugene also own a stupendous made from scratch Italian restaurant (they started that first about 15 years ago) and there is a link to that at the end of my previous link to their local pizzeria if you care to peruse.

Or you can do it at home!

Yes, I saw the link two days ago.

Supposedly we have a Little Italy in San Francisco - in fact BofA started in San Francisco as Bank of Italy - I've never found food in SF like the food in Italy.

Thanks for the SF link Ken, I will definitely try the restaurant as I am a "foodie."

I'll get right on that Gregor.

I won't have room for cabinets, a range, a refrigerator, a sink - but I'll have a pizza oven!!

...from Ken's Eugene, OR link:



This is how I remember the pizzas in Venice, Italy. The picture screams: Delizioso!

I didn't provide a link, Rick but that's an outdoor pizza oven.
You just put it on the patio.
Think of it as a high end gas grill.
Kalamazoo Gourmet