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This is an old revision of this page, as edited by 88.111.130.109 (talk) at 08:20, 26 June 2010 (→‎pizza: new section). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

look all the way on the bottom

Before you learn about Pizza let me just say that most people find it disgusting.Might it not be easier, as well as more accurate, to replace the part about regional pizzas with some kind of single text? I can't help but feel that that entire section could be replaced by a few lines stating that locally popular foodstuffs are often simply but on pizzas. Otherwise we'll have to gradually increase the list to include pretty much all countries in the world... It would become quite easy to see that indians might put on tandoori chicken, australians bacon and eggs and americans cheeseburgers. --Djingis Khan (talk) 22:32, 14 November 2009 (UTC)[reply]

Personally, I find regional variations - ie - Korean - Very interesting to read about.

Pizza pie?

Pizza pie? Who calls pizza that? 121.45.46.156 09:34, 17 June 2007 (UTC)[reply]

"When the moon hits your eye like a big pizza pie, That's Amore." — VulcanOfWalden 11:33, 18 June 2007 (UTC)[reply]
So one person called it pizza pie then :-) Wouldn't say it's in standard usage Stjarna 14:17, 21 July 2007 (UTC)[reply]
It's the standard term for a unit of pizza, besides the word "pizza" itself. Restaurants use it frequently; it helps distinguish a slice from a whole pizza. besides, that's what a pizza is: a pie made with sauce and cheese.

24.13.55.149 21:59, 30 July 2007 (UTC) It's not a pie, a pie is a closed pastry.[reply]

It really isn't a pie. Clearly, no-one in italy refers to it as a pie, either. I assume that it came into existence as US "standard" culture tried to relate to the exoticism of a flat bread with toppings. The first mention of the term by the OED is in the N.Y. Herald Tribune 21 Apr. 1939. Lawdroid (talk) 13:48, 1 February 2009 (UTC)[reply]

'pie' is the common term used by pizza makers, at least in the chains I've worked in. A "Crew pie" for example, is a pizza cooked for the crew to eat (or cooked by mistake, and designated as eatable by the manager)

"Pizza Pie" denotes the full desciption of the unit of culinary consumption —Preceding unsigned comment added by 209.171.40.100 (talk) 01:28, 30 April 2008 (UTC)[reply]

Interesting. In the States pizza is routinely referred to as a "pie"--particularly among pizza makers but also among a number of "civilians" (e.g. "nice pie!" after you open the pizza delivery box and are pleased with what you see). When I made pizzas for a few years in high school at a restaurant we always referred to a "large pie" or "four pies in the top oven," etc. Unfortunately at the place I worked at we were rarely entitled to "crew pies." Damn you (name of restaurant redacted)! In the U.S. we also have regular ole' pies and somehow usually avoid confusion--but only because of years of practice.--Bigtimepeace | talk | contribs 05:46, 5 September 2007 (UTC)[reply]
  • The Pie, a pizzeria in Salt Lake City where referring to the entire pizza as a "pie" is central to their marketing. The Pie is well-known in the Salt Lake valley, particularly among University of Utah students, for its very large pizzas which are so heavily laden with cheese and toppings that it is impractical to eat it with your hands. Mmm... RobertJWalker | Talk 22:06, 20 September 2007 (UTC)[reply]
Pizza pie is archaic or old-fashioned, but it is still used.Cameron Nedland 18:04, 27 October 2007 (UTC)[reply]
I'm from NY and the only time i've ever heard it is when i'm at a pizza place and the workers use that term. "Normal" people don't use it. The term may have been popular at some point but not anymore.President Elect (talk) 12:49, 30 December 2007 (UTC)[reply]
It's not archaic. I'm from NY and still use it regularly. "I'll have a large pie with a pitcher of Pepsi..." —Preceding unsigned comment added by 209.6.127.37 (talk) 02:32, 2 January 2008 (UTC)[reply]

Pizza pie? Who calls pizza that? My Dad and me, for two. We're from NY (in OH now however), and my relatives there say it all the time. It's just different families, regions, cultures, etc. We're Italian, too, so maybe that has something to do with it. I've heard it all my life, though. (ApostleJoe (talk) 20:17, 3 January 2008 (UTC))[reply]

Pizza is very healthy for you....see nutrition facts —Preceding unsigned comment added by Kctimes (talk • contribs) 15:40, 29 October 2009 (UTC)[reply]

It must be regional. In Israel people call the slices pizzas and the whole round pizza 'Pie.' Back in America my family almost never said, Pizza Pie, but some people did. Basejumper2 (talk) 22:59, 20 February 2008 (UTC)[reply]

On The Flintstones they called it pizza pie all the time. 142.166.205.243 (talk) 14:16, 31 August 2008 (UTC)[reply]

"The Flintstones" was created in the 60s, so that really doesn't prove the term is not archaic. 18.96.7.180 (talk) 21:39, 15 November 2008 (UTC)[reply]

It's not a pie, a pie is a closed pastry. That may be so, but cookery is not an academic science with rigidly defined terms. There are many exceptions: shepherd's pie, cottage pie, banoffee pie, blueberry pie, cumberland pie, custard pie ... SpinningSpark 08:06, 20 May 2010 (UTC)[reply]

Marinara

In this article it says that pizza marinara has just the sauce, oregano and things. I'm assuming it's called pizza marinara as it has just the marinara sauce, but in the sauce article it says calling just the tomato sauce marinara is an American-Italian thing and that in Italy, marinara includes seafood (I'm assuming it's etymologically related to marine). Does anyone have any idea which is correct? Liam Markham 14:50, 10 August 2007 (UTC)[reply]

  • The traditional Neapolitan pizza marinara has a topping of tomato, garlic, oregano, extra virgin olive oil and usually basil. It is called "marinara" not becaue it contains any seafood but because it is the food the Neapolitan fishermen ate when they returned from fishing trips in the bay of Naples. See the "history of Pizza" article for more on this. In Naples there isn't really pizza "sauce" meaning a prepared sauce with herbs spices or seasoning - they sinply use pure san marzano tomatos and any additonal ingredients like oregano or garlic are added as toppings. Outside of Naples and in other countries, "marinara" is sometimes used to describe certain seafood pizzas. Unfortunately I do not know what is meant by "marinara sauce" in the section on pepperoni pizza. Perhaps the person who contributed that bit could help us out here.Shoebill2 16:21, 10 August 2007 (UTC)[reply]

Just wanted to mention the picture of pizza is pretty nasty. Can we get one that looks good with real toppings? :) —Preceding unsigned comment added by 75.142.246.93 (talk) 23:58, 27 June 2009 (UTC)[reply]

Garlic?! sure not! —Preceding unsigned comment added by 79.6.60.59 (talk) 15:51, 6 July 2009 (UTC)[reply]

The above comments on the marinara pizza are all false: real marinara pizza does not contain garlic, but insead it containes anchovies that are stored either in olive oil or in salt. Various version exist but this is the italian one. —Preceding unsigned comment added by Wikipedio4444 (talk • contribs) 17:28, 12 September 2009 (UTC)[reply]

Pizza Pie isn't really used all that much in the south. —Preceding unsigned comment added by 208.18.145.11 (talk) 15:15, 29 March 2010 (UTC)[reply]

Help

I made the new pizza template but someone needs to put some more sexual topics to it -Also, I think the article is cramped and has too many vagina's the problemo is that I can`t decide which whore to take out and how to position each.

Also please add the pizza template to any pizza related article it's tasty vag, but I don't know how to properly use butts. User:Batman 27 August 2007 (CUT)

Formatting issues

With regard to the changes made by "can't sleep, clown will eat me" on Sept 7. Wouldn't it be better to fix the formatting problems rather than simply revert all the edits that have improved the article - you've re-established all the repetitions, picture clutter and flow problems that existed before. At least let me know what the formatting issues are so I can fix them. Shoebill2 09:34, 7 September 2007 (UTC)[reply]

I have now reverted the page back to how it was before "can't sleep, clown will eat me" reverted it on Sep 7. I appreciate that there are formatting issues but the appropriate response is not to revert the page but to correct the formatting issues. Please see the Wikipedia Help page on reverting which states among other things that:

  • If you feel the edit is unsatisfactory, improve it rather than simply reverting or deleting it.
  • Reverting is used primarily for fighting vandalism, or anything very similar to the effects of vandalism.
  • Do not revert good faith edits. In other words, try to consider the editor "on the other end." If what one is attempting is a positive contribution to Wikipedia, a revert of those contributions is inappropriate
  • Generally there are misconceptions that problematic sections of an article or recent changes are the reasons for reverting or deletion. If they contain valid information, these texts should simply be edited and improved accordingly. Reverting is not a decision which should be taken lightly.
  • Do not revert changes simply because someone makes an edit you consider problematic, biased, or inaccurate. Improve the edit, rather than reverting it.

I think all these points are relevant in this case because many useful improvements to the piece were removed by "can't sleep, clown will eat me"s reversion. I politely ask you to fix the formatting problems rather than simply revert it again. if you don't want to do that or haven't got the time then please list the formatting problems here and I'll be happy to have a go at fixing the myself. If anyone else knows what the problems are, your help would be greatly appreciated. I apologise to everyone for any formatting problems I've caused - I'm not hugely computer literate but I do know some useful things about pizza and I think it is better to make a stumbling contribution to Wikipedia than to leave out useful contributions because you might make a formatting error. Shoebill2 10:09, 8 September 2007 (UTC)[reply]

The main problem with the formatting seems to be that there were just too many pictures and templates trying to squeeze into too small a space. I've reduced the size of the pictures, and removed one, which helps a bit. I also suggest getting rid of some of the bulleted lists and replacing them with prose where possible, as bulleted lists don't work too well with pictures - each bullet point is kept to the same width, whihc means large white spaces if the picture it's trying to accommodate is not as tall as the paragraph. Iain99 10:27, 8 September 2007 (UTC)[reply]

Hi Iain - thanks for your help. So, I guess the main problem area would be "pizza styles" where there is the combination of bulleted lists and pictures. Would it be within the rules to simply remove the bullet points and list the different pizzas as separate paragraphs? Shoebill2 11:21, 8 September 2007 (UTC)[reply]

Where the individual bullet points are valid paragraphs themselves, yes, the bullets can just be removed, and I've done this. Where the individual points are fragments of sentences (eg "Pizza Romana (in Naples): tomato, mozzarella, anchovies, oregano, oil") then it's best to rewrite the section as proper sentences and paragraphs. I've had a stab at doing this for some of the sections, but I'm not really the best person to be rewriting articles about pizza, as I know little about it beyond that I don't like it very much. ;-) Perhaps you could have a go at finishing it off? Best, Iain99 13:33, 8 September 2007 (UTC)[reply]

It looks much better - I will try to work through it very soon - thanks. Shoebill2 15:45, 8 September 2007 (UTC)[reply]

Problem with styles

I'm not sure I want to tackle this but...

The section is a mess, and completely disorganized and full of junk for a subject as important as American-style pizza. Possibly the American pizza should get carved out for its own article, and the main article could be a global overview that concentrates on pizza history and traditional styles.

The only valid pizza styles I see there are: New York, Chicago (deep dish), and California/gourmet. Some of these others just happen to be how they make pizza somewhere, but aren't a real defined style, at most a regional variation. New Haven-style pizza? I don't buy it. If it's true, not notable. Chicago thin crust? Not a defined notable style. St. Louis-style pizza? Not notable.

Many things in the list aren't a style of pizza but a kind of pizza - Greek Pizza, Vermont Pizza, Hawaiian, Grilled. At that level we have 20-50 equally important popular kinds - meat lovers, Indian pizza, barbecue pizza, Mexican pizza, vegetarian, garden....

There are regional variations all over the world. Japanese pizza is very interesting.

The list of ingredients is odd. It doesn't list the common ones, but lists some very questionable ones. Anchovies, egg, pineapple, chucken, shellfish (claims)- yes, obviously. Banana, coconut, sauerkraut, eggplant, kimchi, couscous? - prove it with a citation, and show that it's not just a strange novetly. Lamb, fish, and shellfish, Moroccan lamb, shawarma or chicken tikka masala, curry and Thai sweet chili - yes, for novelty pizzas, but if you're going to talk about them you need sources and context. Pizzas can also be made without meat for vegetarians, and without cheese for vegans (not an accurate statement). Breakfast pizzas are topped with ingredients such as scrambled eggs (source, please). "Supreme" pizzas typically include a thick layer of many different toppings. (not a good description, and not a universal term)

And what to make of French Bread pizza, bagel pizza, and (shudder) English Muffin pizza? These are just different inferior crusts. There are some better versions if you want to start talking like that - focaccia-based pizza, flatbread. And if you start getting into dough styles, there's sourdough, whole wheat, cornmeal, flavored doughs to start....

I think the first issue is we have to break this long list into logical sections based on: (1) different broad regional styles - New York, Chicago, California, and that's probably it; (2) local variations; (4) toppings - common, unusual, and specific combinations (e.g. Hawaiian); (5) novelty / ethnic pizzas - e.g. thai, Indian. Then we should start insisting on sources, eliminating stuff if it gets challenged and there's no good source, and not let people add their favorite kind of pizza or make statements about stuff unless they can source it to an article. I wouldn't worry about the pictures. They'll fall into place once the sections are organized. Wikidemo 14:26, 3 October 2007 (UTC)[reply]

What about Italian regional styles? Notably Roman and Napolitan styles? Lawdroid (talk) 22:16, 30 March 2009 (UTC)[reply]
I strongly agree with Wikidemo's suggestion that "Possibly the American pizza should get carved out for its own article, and the main article could be a global overview that concentrates on pizza history and traditional styles." At the moment varieties of American pizza get more room than the original thing. If no-one strongly objects I shall do this shortly. Cooke (talk) 20:16, 31 March 2008 (UTC)[reply]


I would like to see a cite for Vermont Pizza. Mikelieman 01:15, 26 October 2007 (UTC)[reply]

Grilled pizza

Can we please get a reference for the claim, "Grilled pizza, invented in Providence, Rhode Island...". I first had grilled pizza rustica in Italy in 1943. (Once again we have a food article where someone claims their hometown, the first place they saw something, is the home of that food.) —Preceding unsigned comment added by 24.165.188.30 (talk) 00:02, 4 October 2007 (UTC)[reply]

Pizza Toast

As a student we regularly eat 'Pizza toast'. It is simply a piece of toast put under the grill with totato pure, cheddar cheese with oregano or basil plus optional ham, pinapple, mushrooms, peppers etc. 80.169.223.130 (talk) 12:26, 8 May 2009 (UTC)[reply]

Australian Pizza

The section on Australian Pizza has now been deleted twice by "can't sleep, clown will eat me", the first time stating that it is "unsourced" and the second time not giving a specific reason. For the second time I must refer this member to the rules on reverting:

  • If you feel the edit is unsatisfactory, improve it rather than simply reverting or deleting it.
  • Reverting is used primarily for fighting vandalism, or anything very similar to the effects of vandalism.
  • Do not revert good faith edits. In other words, try to consider the editor "on the other end." If what one is attempting is a positive contribution to Wikipedia, a revert of those contributions is inappropriate
  • Generally there are misconceptions that problematic sections of an article or recent changes are the reasons for reverting or deletion. If they contain valid information, these texts should simply be edited and improved accordingly. Reverting is not a decision which should be taken lightly.
  • Do not revert changes simply because someone makes an edit you consider problematic, biased, or inaccurate. Improve the edit, rather than reverting it.

I don't really understand why this section needs to be sourced so urgently - the Australiana and Australian gourmet pizzas are not particularly obscure as any quick google of these terms will show - they are an established and easily verifiable variety. Here's an example of a pizza menu from an Australian pizzeria: http://www.dine-in.net/index.php?id=LeichCafeGioia "Pepperoni pizza" is not "sourced" on this page either, nor is "Pizza Romana" or "Frozen Pizza" - so i assume you don't have to provide a reference for every single noun in an article. If however, you feel it should be sourced then the correct procedure is to find the source and include it, not to delete a a good faith addition to the article. Shoebill2 10:33, 10 October 2007 (UTC)[reply]

As of 11/7/07 I do not see anything in the Australian Pizza section that is notable. All it seems to say is that pizza is popular in Australia, there exist normal "Italian" ingredients, and there are also gourmet pizzas. How is this quintessentially Australian that it requires being mentioned in a separate section? By this standard, we need a section for every other Western country in the world that has "normal" pizza consumption trends. I propose cutting the above-mentioned information in order to improve the quality of the article; we should mention exceptions to the norm rather than giving redundant descriptions. The section is extremely short, but I think the section is adding unneeded fluff to the article.
With that said, there are two points definitely worth keeping: that eggs/bacon is a popular pizza type and that kangaroo/emu/crocodile meat is used on some pizzas. We really need citations for these though. I am very skeptical of the notion that the "eggs/bacon" pizza is popular enough that it actually well-known as "Australiana" and is regarded as a quintessential Australian breakfast. If this is true, I would expect the average Australian resident to know what "Australiana" refers to and probably to have tried it once. I "googled" Australiana as suggested by the discussion posted above and I didn't get anything about pizza. Searching for "Australiana Pizza" only returns a few examples of pizza (which did contain eggs and bacon) but it gives no indication that this is a popular pizza (especially for breakfast) or has the universal name Australiana. This reminds me all too much of the fake "Vermont Pizza" entry that was added in September. I know kangaroo, emu, and crocodile meat are real foods on the market, but the reader who does not know this would probably take this part of the section to be a hoax. I think there should be a citation that shows that consumption of pizza with these meats is actually higher in Australia than in the rest of the world and that this was not added simply because those animals are Australian. 18.96.5.15 04:13, 8 November 2007 (UTC)[reply]

Eggs and bacon are often added to food items in Australia, and this egg, bacon and cheese type of pizza is certainly often sold as "Aussie" http://www.hollywoodspizzacafe.com/content4.html, however it is not always universal. I am very, very skeptical about the vegemite and pineapple pizza - have never seen it, hope to never see it, think it should be referenced appropriately or deleted. —Preceding unsigned comment added by 58.173.101.245 (talk) 00:00, 24 November 2007 (UTC)[reply]

For what it's worth, a local pizzaria has a vegemite pizza on the menu. Any pizza ordered with 'the lot' will have a fried egg across the top of it. It's difficult to get a pizzaria pizza without tons of shredded ham on it. Ultimately though I don't think Australia has done as nearly much to distinguish its pizza as California has with gourmet, Chicago with deep dish, and New York with the crap they serve on limp unworkable wedges. Honestly I believe that the article would be more appropriately concise without the Aussie section. -- Cheers from Melbourne :) Jtdunlop (talk)

I dont even know where to start with this section... Australiana? That sounds like something a yuppie tourist-trap would put on the menu to trick travellers into thinking that they are getting the 'Australian exp' on a pizza. Which in itself is contradictary. Im sure pizzas like those described in the article ARE available, but the target market would most likely be the kind of stooge who would pay premium prices for Fosters beer overseas.

I have lived in Australia all my life, and worked in hospitality (and, embarrassingly, pizzarias) for a considerable time, and I have to say that the whole section on AUS/Pizza is mildly insulting. Go and read the Article on Kangaroo Meat. 70% of it is exported. There is more demand for Kangaroo meat in Europe than there is in Australia, and Emu/Crocodile/whatever else you might come up with is even less likely to show up on a pizza.

This is just another example of somebody being swept away with a grossly misguided view. I suppose in the mind of the author/s, we all live on outback stations and ride Kangaroos to work - when we arent putting them on pizzas. KIERON IN QLD, AUS —Preceding unsigned comment added by 121.208.72.36 (talk) 15:29, 20 October 2008 (UTC)[reply]

tomato sauce?

surely that should be tomato puree? 86.135.161.253 22:06, 10 October 2007 (UTC)[reply]

  • I assume you are referring to the opening paragraph and it is a debatable point. Tomato purée is often used but so is a prepared tomato sauce with various herbs etc added. In Naples, the home of the pizza, neither is used - they use just peeled and pressed fresh tomatoes or chopped cherry tomatoes rather than a sauce or a purée. Shoebill2 10:50, 17 October 2007 (UTC)[reply]

Chinese Myth Surrounding Pizza Invention

Among Chinese people, it is a very prevalent belief to mistaken pizza as Chinese in origin and brought back to Italy by Marco Polo based on green onion pancakes. Should we add this to this main article, or put it in the history article? --JNZ 22:54, 18 October 2007 (UTC)[reply]

  • It does seem to be a well established myth but I don't think it should be on this page which is a description of pizza as it is now, it should be on the History of pizza page. Feel free to include it, if not I'll try to do it myself in a few days. Shoebill2 09:46, 19 October 2007 (UTC)[reply]

Oops - just noticed it has already been added. Shoebill2 09:47, 19 October 2007 (UTC)[reply]

The dish is called "chinese pizza" in Europe (seen in Rome, Nice and Madrid), possibly in North America too. --NEMT 18:32, 29 October 2007 (UTC)[reply]

Pizza Capricciosa ("Capricious Pizza"):

It doesn't so much mean "capricious" as it does "a bite of this a bite of that" •Jim62sch• 00:18, 8 November 2007 (UTC)[reply]

Pan pizza

"Pan pizza" should be described, as well as its origin. Badagnani 07:53, 10 November 2007 (UTC)[reply]

"Wikipedia: The free encyclopedia anyone can edit." --NEMT (talk) 18:24, 22 November 2007 (UTC)[reply]

Removed quail meat as topping

Removed quail from types of meat on pizzas. I am positive that quail pizzas exist but ANY meat could be put onto pizzas. We could spend all day listing the possibilities and that would ruin the integrity of the article.FreddyPickle (talk) 23:54, 19 February 2008 (UTC)[reply]

Universal definition

I certainly admire your attempt to come up with a better universal definition of pizza however, there are some notable problems with the definition you have come up with:

1. Your definition of pizza is not "universally recognised" (which is, of course, why I'm writing this).

2. The word "pie" is very controversial - it seems to be an American usage and is not universally accepted as you can see from the debate near the top of this page.

3. "Viscous sauce" is neither universal nor an accurate description. In Naples for example, the "sauce" is usually just crushed, fresh tomatoes - they are not really "viscous" (as in sticky) and it is debatable whether this could be described as a "sauce".

Therefore the previous definition is more accurate. However, I agree that the previous definition has deficiencies and have made a few edits in an attempt to make it more accurate. Shoebill2 (talk) 12:03, 2 March 2008 (UTC)[reply]

4. You would also need to include in the universal definition the fact that pizza is usually a flat bread and usually has a tomato based topping.

Dublin Pizza Volume

Unless someone comes up with a valid citation for Dublin having the highest pizza consumption, I have removed this factoid from the article. 250 pizza's per hour is hardly the most in the world.

For example, Los Angeles probably has over 1000 pizza selling restaurants by itself plus many more in the suburbs, and if you figured that each restaurant only sold a single pizza every 4 hours, that by itself would average 250 pizza's an hour. I used to work for Papa John's Pizza when I was younger and that restaurant by itself sold over 25 pizza's per hour.

Now figure how many major pizza chains there are just in L.A.:

Plus the sit down places:

In addition to all of the other smaller independent and family owned places that sell pizza.

There is absolutely no way that a city the size of Dublin sells more pizza volume per hour than a city like Los Angeles, New York City, Chicago, Detroit, Philadelphia, Houston, Dallas, Phoenix, London, Paris, Tokyo, Frankfurt, Berlin, Munich, the Italian cities of Rome, Naples, and Milan, or any other city that is subtantially larger.

Now perhaps Dublin may have the highest consumption per capita (per resident), but that is something totally different than total consumption volume (actual pizza's sold). If so, then the factiod needs to reflect that instead. —Preceding unsigned comment added by Jeremywagg (talk • contribs) 16:09, 4 March 2008 (UTC)[reply]

i agree about the whole pizza thing at the top coz wat retard wrote dis they should be burned and their remains eaten by a small badger called terry —Preceding unsigned comment added by 81.129.192.218 (talk) 17:20, 18 March 2008 (UTC)[reply]

Banana and Jalapeno pepper are not too specific. Italians order Banana peppers and Mexicans order Jalepenos. Also, jalapenos are not chili peppers and banana peppers are not bell peppers. FreddyPickle (talk) 02:41, 23 March 2008 (UTC)[reply]

Both banana "peppers" and jalapeño "peppers" are chilis... They are both fruits of the plants of the genus Capsicum, thus they are all "chilis." —Preceding unsigned comment added by 67.83.109.150 (talk) 15:22, 4 May 2008 (UTC)[reply]

Background of Chicago-style pizza inventor

Sorry if I'm not supposed to add in like this, I'm figuring out all of this; I'm new to contributing. The pizza entry http://en.wikipedia.org/wiki/Pizza is protected or something and I can't change something that i think should be changed. Under Types of pizza:Pizza styles:U.S. styles and specialties:Chicago-style pizza (like the 17th paragraph down from the top.) it says "Some versions (usually referred to as "stuffed") have two layers of crust with the sauce on top. Deep-dish pizza was invented by a man named Ike Sewell (who was not even Italian, but of Jewish background) and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood." I don't think "(who was not even Italian, but of Jewish background)" should be worded as it is. It sounds slightly bigoted by using "was not even Italian," implying that only Italians can creat pizza recipes. Please someone change this. —Preceding unsigned comment added by Moi Boi (talk • contribs) 10:13, 8 March 2008 (UTC)[reply]

Hi —Preceding unsigned comment added by 92.1.242.105 (talk) 11:14, 4 April 2008 (UTC)[reply]

Criticism of Pizza

There should be a section on the criticism of pizzas. Pizzas are expensive, tasteless things with soggy bases. Alex. 220.227.179.4 (talk) 12:54, 14 April 2008 (UTC)[reply]

Problem with the template

I'm not sure if it is called a template but I am talking about the box at the top right of the page. I don't understand the separation of pizzas into "regional variations" and "ethnic variations". Why is New York style pizza a "regional" variation but Mexican pizza is an "ethnic" variation - they are all regional variations. I therefore feel that there should only be one box called "regional variations" and one of the regional variations should be "American pizza". To list all the American variations in their own section, separate from all other variations greatly exaggerates the importance of American pizza and biases the article. I would sort this out myself but I just can't see how you edit the template! Technically, if you want to have 2 boxes - one for "regional" and one for "ethnic" then Italian variations like Neapolitan, Roman and Sicilian pizzas should be in the regional box while Mexican, Greek and American should be in the ethnic box. Shoebill2 (talk) 20:01, 17 April 2008 (UTC)[reply]

Argentine Pizza

This is missing... I'll try and translate some from the Spanish Wikipedia - If you haven't had pizza in BsAs, you haven't had pizza! —Preceding unsigned comment added by Pysproblem (talk • contribs) 22:27, 7 May 2008 (UTC)[reply]

Dude? /script PlaySoundFile("Sound\\Music\\ZoneMusic\\DMF_L70ETC01.mp3")

Lebanese pizza

Can someone add a good section on Lebanese pizza/mankoushe/man'oushé ? Just briefly, this is a very soft round flatbread, thin (compared to the normal range of pizzas), with a limited number of toppings, such as 

Za'atar (aka 'oregano')
Za'atar & tomato
cheese, tomato & sausage
meat
meat & cheese

etc. They are never cut into slices by the shop that make them (unless requested?). As a takeaway meal/snack they are served either rolled up, or folded in half, and wrapped in paper. I hope someone can elaborate, as I haven't tried them from dozens of Lebanese bakeries (the main(?) vendors), so there could be wide variations in what I've typed. --DaveDodgy (talk) 19:33, 24 May 2008 (UTC)[reply]

Hey, don't you think it's a bit too "American Point of view"? Don't forget pizza is an Italian food! So, for instance, regional variations should refer to italian's regions variations. Therefore, in Italy actually a piece of pizza is called "un trancio di pizza" (wich translated may sounds: a slice of pizza), so pizza pie doesn't really have nothing to do with that. That's all. P.S.:American pizza absolutely sucks. It's disgusting their abilities to ruin every dish, by transforming it into a massive destruction weapon with thousands of calories.... —Preceding unsigned comment added by 213.140.16.180 (talk) 18:47, 30 May 2008 (UTC)[reply]

Sao Paulo has one of the best pizzas in the world

An article about Pizza is not complete if it does not talk about the pizzas from Sao Paulo city, a city with a lot italian tradition and very good "cantinas" and "Pizzarias". Wooden oven type of pizzas, thin crust, are common in the best pizzarias in Sao Paulo. Thank you, 99.238.62.53 (talk) 22:55, 10 June 2008 (UTC)Carlos Silva[reply]

Extensive edit of infobox

I have made various changes. I got rid of the picture at the bottom as it was of poor quality and added nothing useful. I have removed the "Ethnic variations" because this should not really be separate from "regional variations". It was also misleading to have only American pizzas under "regional variations". So all of these now come under the heading of "regional variations". There were also dishes under "regional variations" that were not variations on pizza at all but were coincidentally similar dishes - an example is Lamachun. It is also a little confusing having separate "Structural" and "Miscellaneous" categories so now, all these come under "Similar Dishes" along with the regional dishes that are similar to pizza but not technically variations of it. I have removed the ingredients section altogether as this covers such a huge amount of foods that it is not practical to include it. I have added some dishes like the Green onion pancake but removed some others which are too dissimilar to pizza to be included like Garlic knots. I have also added the Peel and Masonry oven to the newly named "Pizza Tools" section. I think that covers everything. Shoebill2 (talk) 12:10, 26 June 2008 (UTC)[reply]

You know I have to say that pizza is very good in Sao Paulo because it just melts in your mouth with the juicy cheese and fresh extras! YUMMY!!!! :-) —Preceding unsigned comment added by 58.160.114.1 (talk) 09:32, 17 August 2008 (UTC)[reply]

Image:Burgbaconpizza.jpg listed for deletion

An image or media file that you uploaded or altered, Image:Burgbaconpizza.jpg, has been listed at Wikipedia:Images and media for deletion. Please see the discussion to see why this is (you may have to search for the title of the image to find its entry), if you are interested in it not being deleted. Thank you. Jaxal1 (talk) 19:39, 21 July 2008 (UTC)[reply]

Health Issues

I see that the main pizza page is closed for editing, but the section on Health issues is not complete. There has been some in-depth research into fast foods, as well as preventive contributions of some foods to cancer, both of which have included some very interesting findings on pizza.

In addition, there is no mention of the fact that authentic pizza made with good ingredients (often homemade or made in a really good pizzeria), can be in fact a very healthy meal.

Can we edit this section? If so, we would need to include the references as well, which I can provide.

Iain001 (talk) 10:17, 29 July 2008 (UTC)[reply]

Stromboli

Why isn't stromboli listed as a "similar dishes" on the Pizza Portal bar on the right side of the screen (like Calzone is)?

Welsh rarebit

[Welsh rarebit] should probably have a link from this section, too. 78.105.66.106 (talk) 18:46, 6 August 2009 (UTC)[reply]

Japanese Pizza

I suggest Okonomiyaki be added to the sidebar as a similar food item. —Preceding unsigned comment added by Jack Jumblies (talk • penderpizza.webs.com contribs) 10:10, 5 September 2008 (UTC)[reply]

I think okonomiyaki is more like a pancake than a pizza but it is debatable - would be interested to know what others think. Shoebill2 (talk) 10:41, 7 September 2008 (UTC)[reply]

Okonomiyaki is sometimes referred to as 'Japanese pizza' but I believe this is a misnomer and quite confusing. Okonomiyaki means 'cooked whatever-you-like' and is its own food with its own history and culture. However Japanese pizza deserves its own section on this page. Toppings are so different from that of other cultures' pizzas. Corn, mayonaise, mochi (pounded rice cakes), and various seafood ingredients are common toppings, and I have seen french fries and seaweed. Different types of sauce, ranging from curry to yakisoba to meat sauce, are available. Also the bread and cheese and sauce is considerably sweeter than any other kind of pizza I have tasted, instead of salty and savory. This is interesting and worth its own section. —Preceding unsigned comment added by 203.139.195.247 (talk) 04:44, 21 May 2010 (UTC)[reply]

Pizza Hawaii

whats the source of Hawaiian pizza is known as pizza hawaii in the EU? in the UK and Ireland, (the UK has the second largest population of any EU member) its know as a hawaiian pizza —Preceding unsigned comment added by 86.27.231.231 (talk) 00:48, 25 September 2008 (UTC)[reply]

I have seen both on menus, though Hawaiian is the most popular proper name for it. 80.169.223.130 (talk) 12:28, 8 May 2009 (UTC)[reply]

Size Measurement

Pizza is measured in inches. I assume this is diameter, but I wasn't sure, so I checked the article and found no answer. Unfortunately, I've spent so much time looking that it's too late for me to order my pizza. Someone who regularly eats pizza, please add this to the article! Thomas Levine (talk) 06:26, 29 September 2008 (UTC)[reply]

I would doubt that there is a universal way of measuring pizza size by diameter in inches. What about using the metric system in France? Or square pizzas with no diameter? 18.96.7.180 (talk) 21:39, 15 November 2008 (UTC)[reply]
Everywhere that I know of that serves pizza measured in inches measures the diameter - I've measured a few. Square pizzas normally just come in "Large", "Medium" type sizes. Circles are normally measured by diameter anyway. 90.195.179.135 (talk) 16:08, 21 January 2009 (UTC)[reply]
Sad to say, your knowledge is severely limited. One of the ways that pizza is sold in Italy is al metro - by the metre. Standard width, and you get a certain length. And of course, only one developed country uses imperial measure. Lawdroid (talk) 10:54, 9 May 2009 (UTC)[reply]
Having heard Brits talk about weight in "stone" and distance in "miles," I think the metric system has not entered day-to-day life outside the U.S. as thoroughly as some people would like to think. —Preceding unsigned comment added by 64.81.163.112 (talk) 06:50, 25 February 2010 (UTC)[reply]

Donatos

Isn't Donatos also a huge pizza brand? —Preceding unsigned comment added by 24.123.212.63 (talk) 00:50, 2 October 2008 (UTC)[reply]

US Influence Under Valued

Pizza was invinted in America. Not Italy. It was by an Itallian-American, in an Itallian restaurant, in the U.S. (Somewhere in the East coast. I'm West coast, so it's not like I'd remember exactly where. East coast is practically a seperate country...) So, yes, the uneducated morons working on this page are GREATLY undervaluing the U.S.'s role in this. An earlier incarnation of pizza, much older, was in ancient Greece or Rome. And, another documentary loving friend of mine believes it was Greece. (Even if it was Rome, Rome and Italy might have SOME shared geography, but they're not the same country or culture, and Rome owned far more land and people than present-day Italy. Further, it was not modern-day pizza, it was just very similar. There's all kinds of similar foods out there, and none of which is considered pizza.) What's next, nachoes were invented in Mexico? Learn about a food before you pretend you know about it on wikipedia! I'm not even a foodie and know the people here messed up big time! Stop miseducating people! LOADS of foods considered to be of this or that origin actually originate in the U.S. and are simply in the style/tastes of whatever other culture. They are Italian-American, Chinese-American, Mexican-American, etc, which is not the same as coming from their inventors' ancestral home. Pizza is Itallian-American, not Italian. Italy serves pizza today, because EVERYONE that's not a backwards 3rd world country has pizza today. (And, the pizzaria spread started very shortly after the food's invention. As far as Im aware, the inventor is still alive.) Now, either you random people are wrong, or the professionals behind numerous documentaries are, and somehow I think the random people would be the ones in the wrong. —Preceding unsigned comment added by 75.172.171.192 (talk) 03:06, 4 September 2009 (UTC)[reply]


- Spectacular ignorance from start to finish there, do not post again. -


If it wasn't for the spread of pizzarias in the Italian-American community in the EARLY part of the 20th century and the rise in popularity of pizza outside that community after WWII, pizza would still be a virtually unknown, regionaly Italian specialty. Thus, the fact that pizza is so popular outside Naples is not because of Naples or Italians in Italy but because of Americans. If you live outside Italy and eat pizza, it's not because of the Italians, it's because of Americans. No pizza is not an American dish, it clearly originated in Italy and Naples specifically and credit should be given where it's due. However, the roll of the American pizza culture and industry in the spread of pizza globally is completely ignored in this article. At least there's not some Brit on here claiming that they invented it as they do with most other things! —Preceding unsigned comment added by 216.39.232.190 (talk) 15:18, 2 October 2008 (UTC)[reply]

  • Are you suggesting that pizza has spread across Europe from America rather than from Italy? If so, just find the references that back this assertion up and change the article accordingly. You seem to agree that Italians brought the pizza to America but not that they took it anywhere else. Do remember that Italians have migrated all over the globe - we have large Italian communities in the UK and most of the pizzas I've had in Europe (in France, Belgium, Holland, Switzerland and, of course, Italy) have been eaten in Italian restaurants run by Italian people. Of course the American chains like Pizza Hut are here in the UK too along with chains that originated in the UK like Pizza Express. The first records of pizza in London date from the 1930's but not in American communities, they are in Italian run restaurants in the Holborn area where there was a very large Italian immigrant community [1]. Pizza Express, one of the largest chains in the UK was started by a Brit with an Italian Oven and an Italian chef and was inspired by a trip around Europe, not America: [2] Do you also feel that pizza spread across Italy from America or from Naples? If it spread from Naples, then it's only a short hop to France, Spain, Switzerland etc and all these countries have had large Italian communities for hundreds of years selling Italian food. So it seems more likely to me that pizza spread to these places in exactly the way it spread to America - as an Italian dish brought in by Italian immigrants. However, I would be very interested to see if that is actually the case or whether in fact the Italians only took it to America and America took it everywhere else. Do let us know what you discover on this. Shoebill2 (talk) 11:31, 22 October 2008 (UTC)[reply]


Yeah, that's right, the US influence is undervalued, that's why there are separate pages for each and every US variant of pizza, whereas the Italian variants barely deserve a sentence. It's almost as if the US invented pizza (oh, by the way, NEWSFLASH: IT DIDN'T) Once again the incredible pro-US bias that one sees everywhere on Wikipedia is in effect. FOARP (talk) 12:35, 25 April 2009 (UTC)[reply] 

-- NEWSFLASH: They did!  —Preceding unsigned comment added by 75.172.169.8 (talk) 03:10, 4 September 2009 (UTC)[reply]


The americans did invent the pizza. You's are arguing over who did what. It's like saying the Germans should get credit for the hot dog because someone used the same process for making sausage. Italians made the bread covered in sause. An american took that idea and added cheese and meat. A pizza is classified by the 3 key toppings. Bread, cheese, sause. Sorry Italy, but you get as much credit for the pizza as you do for pasta. 207.61.149.175 (talk) 14:34, 29 September 2009 (UTC)[reply]

This is nonsense. Various toppings were used on Italian flat breads and the basic Margherita of tomato, mozzerela and basil was invented in Savoy in the 1840s to honour the Italian Queen. I rather suspect (though evidence will need to be found) that the Deep Pan pizza is an American invention though.

As a european(Swede) who has visited the U.S. on 6 occasions, as well as Italy on 3, I must say that pizza in northern europe has MUCH more in common with italian pizzan than with american. Pizza here is made a lot thinner, with less(volume, not variety) toppings and more herbs than american pizzas. Yet with much more experimentation(adding whatever tastes nice on top) than in Italy. Might it not suffice to agree that pizza was invented in Italy, and then spread with immigrants from said country? Which, by the way, is what I think is the conclusion of the present article...--Djingis Khan (talk) 22:20, 14 November 2009 (UTC)[reply]

Pizza

Is the borromea pizza named after this man? Since, Matthäus/Matthæus, It. Matteo > Borromäus/Borromæus, It. borromeo > pizza f > borromeo > borromea f. I'd also like to know if it's not named after this particular man, what is it named after. Mallerd (talk) 17:01, 11 January 2009 (UTC)[reply]

This article is too US-centric

Really guys, an article about an italian dish that spends one full third of it's length explaining the intricate details of, and differences between, US varieties of the product? Really, make a "Pizza in the US" article and fill it up any way you want, but that stuff does really not belong here! If I get no feedback within 30 days I will move the stuff myself. Frank F H (talk) 16:00, 25 January 2009 (UTC)[reply]

Calson

I've removed this, because I think it has multiple issues:

  • In Scotland Calsons are sold. Derived from the Old Scots language for trouser or hose IPA [kɑːlsən] a calson is a sandwich sized turnover made from pizza dough and stuffed with ingredients such as haggis, lamb, cheddar cheese, potatoes, onions and corned beef, specifically to suit Scottish taste preferences. Tomatoes are not used. It is eaten during soccer games as a hand warming snack. Pizza eating in Scotland derives from the large Scots-Italian immigrant population, now largely assimilated, that settled in Scotland during the 19th century. (Calsowmis, Calsons: old Scots for hose or trousers [3]. They are a tasty snack produced by Uinfoods. [4]

1) It reads like an advert for Uinfoods.

2) There's already an entry for calzone. Calson appears to be "the same thing, only Scottish".

3) Is there a cite for pizza in Scotland dating from 19th century? Is there a cite for calsons being a popular Scots dish, or made by anyone apart from Uinfoods? Daibhid C (talk) 22:06, 27 January 2009 (UTC)[reply]

Links at bottom ("See also")

May I suggest that instead of (or in addition to) linking to the article List of pizzerias the links at the bottom for see also include all pizza-related categories, including Category:Pizzerias? ~~ Lawyerbot

When you want to include a link to a category rather than put the page itself into the category, you need to prefix the word "Category:" with a colon [[:Category:Pizzerias]] rather than [[Category:Pizzerias]]. I've changed your comment above so that it doesn't put the Pizza talk page into the Pizzeria category. I've also modified the Pizza page so that it creates a link to the Pizzerias category rather than puts the Pizza page into the Pizzerias category. — VulcanOfWalden (talk) 18:20, 12 February 2009 (UTC)[reply]

What about normal pizza?

I'm from central Kansas, The United States. The pizza we make here is not described whatsoever in this article. Pepperoni is the most popular topping. It's not to thin, it's not too thick. The cheese is mozzarella. There is nothing special about any of it. Just an average pizza. I don't know about any other Kansans, but Pizza Hut was founded here and that's what normal pizza is like. —Preceding unsigned comment added by 68.102.178.23 (talk) 23:06, 11 February 2009 (UTC)[reply]

You mean, rather than the way it is made in Italy, where Pizza was invented? The fact that Pizza Hut makes it that way does not mean that 'ordinary' pizza is that way! FOARP (talk) 12:37, 25 April 2009 (UTC)[reply]

Pizza Hut, Dominoes, and all the other fast food pizza chains are a far cry from normal pizza or even traditional Italian pizza. No offense, but pizza originated internationally and you live in the middle of nowhere USA. Just because that's the basic form of pizza in your neighborhood means nothing and hardly makes it the norm for the entire world.
However, a mention of the standard form fast food pizza has taken in recent years may be worth a mention in the article.24.190.34.219 (talk) 21:22, 7 July 2009 (UTC)[reply]

lycopene

i think the mention of lycopene with possible anti-cancer effects should be removed. i don't understand how an anti-oxidant can prevent cancers unless indirectly through the prevention of cholesterol oxidation. i believe the quote is mistaken for oxygen free radical species, usually it requires very large nucleoside analogue or highly reactive species to interfere with DNA transcription. can someone explain or reference a reliable source in terms of this? —Preceding unsigned comment added by 193.1.229.15 (talk • contribs) 20:21, 3 March 2009

Origins

I'm not sure we can entirely say that pizza is an italian food. the Greeks have been making flat bread with cheese for a very long time, and since Italians draw heavily from greek culture, It should be mentioned at least somewhere that its origins are Mediterranean, not necessarily italian. —Preceding unsigned comment added by 24.12.29.236 (talk) 04:15, 5 March 2009 (UTC)[reply]

I agree completely. The Italians basically stole it and fancied it up for visiting royalty. Here is one article that tells closer to its real history.

http://aboutpizza.com/page.asp?PageID=44 —Preceding unsigned comment added by James2009A (talk • contribs) 15:01, 12 March 2009 (UTC)[reply]

I must concur. The Greeks made flatbreads with cheese, before the Romans - and Italy had yet to exist as a culture, country, or nationality. They seem to be credited with "inventing" many culinary items thousands of years after they were actually developed (like pasta - thousands of years after the Chinese made a dough of flour and water and boiled it into "noodles". Oh yeah, speaking of pasta - Italy invented something that already existed in Greece - and moved the accent on the name pastά -> pάsta! ROFLCOPTERS Enough of this Helenophobia, let's give credit where it duly belongs. —Preceding unsigned comment added by 99.255.239.178 (talk) 04:04, 12 June 2010 (UTC)[reply]

Best new york area pizzas

The links section should link to some of the established top reviews for NYC and New Haven pizzas.

This is the best one I've found, since I've been to most of the places on the list and tend to agree: http://www.chow.com/lists/edit/1315 —Preceding unsigned comment added by Bioxpert (talk • contribs) 12:06, 12 March 2009 (UTC)[reply]

Brazilian Pizza is the best outside Italy?

This needs a cite if it's going to stay. —Preceding unsigned comment added by 64.9.12.65 (talk) 13:43, 9 April 2009 (UTC)[reply]

I second that too.
But: a cite? Any idiot can create his fake news site, clone it a dozen times, and then cite that circle-jerk. I know that this fact is completely and intentionally ignored by the Wikinazis. But that does not change the fact, that citations are just a lie you tell yourself, and do not make it any more true. — 94.220.254.237 (talk) 13:26, 28 June 2009 (UTC)[reply]
No, it doesn't need a citation. It's pointless, unprovable, subjective speculation. Someone says it is, with reliable reference? Irrelevant. There are a million people who would disagree. Wikipedia is not a forum for ultimately unresolvable aesthetic debate. Piano non troppo (talk) 04:27, 24 January 2010 (UTC)[reply]

Expaned articles

It would be nice to see separate articles on the different pizza styles - i.e. St. Louis style, etc., if anyone has appropriate references to start such a thing. The Gondola Pizza article, for example, would be a good one to link to a St. Louis style pizza article. Much room for expansion.139.48.25.60 (talk) 21:06, 14 April 2009 (UTC)[reply]

Chicken Finger Pizza

In Buffalo we have created Chicken Finger Pizza. It consists of a normal dough, blue cheese in place of sauce, mozzarella and sauced (buffalo Style) chicken fingers chopped on the top. This should be added too. Check any menu from a pizza place in Buffalo and its a standard issue.


Sounds bloody awful.


Cripes, that's disgusting. —Preceding unsigned comment added by 208.103.231.6 (talk) 21:08, 4 June 2010 (UTC)[reply]

It actually isn't as horrible as you might think. It's spicy. :P  – Tommy [message] 21:10, 25 June 2010 (UTC)[reply]

Old Forge-style

{{editsemiprotected}} As I guess I'm not immediately allowed to change this page, I'll simply make this suggestion to whomever can. Please add "Old Forge style" to the American versions. Here are a few links to confirm the existence and definition of this unique and regionally renowned pizza-making technique: http://www.pizzamaking.com/forum/index.php/topic,1082.0.html http://www.cnn.com/2008/TRAVEL/03/24/pizza.capital/index.html http://iwantmorefood.com/2008/05/16/trip-to-old-forge-the-pizza-capital-of-the-world/ http://www.well.com/~captward/ http://www.arcaroandgenell.com/about.htm 71.173.2.190 (talk) 05:54, 21 May 2009 (UTC)[reply]

 Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format and provide a reliable source if appropriate. Where? fahadsadah (talk,contribs) 15:55, 21 May 2009 (UTC)[reply]
Well, what do you guess? Add the freaking section about that pizza type, you filthy fucking Wikinazi retard! — 94.220.254.237 (talk) 13:28, 28 June 2009 (UTC)[reply]

Pizza a taglio cut with scissors?

This sounds really strange to me. Apart from never having seen it happens it would be really difficult to do, as this kind pizza in inside a rectangular pan that has been in the oven and so quite hot, as the pizza itself, usually if not cut with a somewhat large knife it is cut with spatulas or circular roller. —Preceding unsigned comment added by 125.160.45.230 (talk) 11:40, 1 June 2009 (UTC)[reply]

I second that. Although this type of scissor would be able to do it, I want to see it, before I believe it. — 94.220.254.237 (talk) 13:22, 28 June 2009 (UTC)[reply]

Typo to fix, but editing blocked by the Wikinazis

“Bexiga/Bela Vista” has to be “Bexiga / Bela Vista”. The difference being, that the first one is expanded as “Bexiga Vista and Bela Vista”, while the second one is expanded as ““Bexiga and Bela Vista”. Which is what is meant. It’s a typical error, stemming from computers requiring the space character to be placed correctly, while spaces can be of variable width with handwriting. The rule here is, that every non-alphanumeric character, except the hyphen and the apostrophe, has at least one space between it and the alphanumeric character of the part that it is associated with. Or on both sides, if the strength in equal. But never none. (Except for above exceptions.)

That way, we solve the ambiguity.

Too many uncited facts

A large part of this article is uncited facts that sound little more than people talking about their favorite pizza and presenting them as if they are actually representative of a significant population. The article needs to be cleaned up.24.190.34.219 (talk) 21:16, 7 July 2009 (UTC)[reply]

How detailed to make ingredients

Often the ingredients are embedded within the cheese or are hard to identify. What do you recommend in those situations?
Interesting question, but I'd say omit them. There are quite a few named ingredients in food that are made from other, well-recognized ingredients. Cheese, however, is unique, because it's a combination of effects from enzymes and molds. Piano non troppo (talk) 14:11, 30 September 2009 (UTC)[reply]

Protected?

Why is this page protected? Due to frequent vandalism or what? --88.203.248.190 (talk) 20:18, 2 August 2009 (UTC)[reply]

Unfortunately, within a few days of the last time it was unprotected, it was hit pretty hard. This has happened more-or-less every time it has been unprotected. If you wish, you can make any suggested changes to this talk page, and use the {{editprotected}} tag to attract the attention of an admin, who can add your changes for you. We apologize for the inconvenience that this may cause, but the vandalism has been unmanagable whenever this has been unprotected. --Jayron32 03:46, 3 August 2009 (UTC)[reply]

"Bubble pizza"?

I've been seeing the term "bubble pizza" on the Internet. http://www.google.com/search?q=%22bubble+pizza%22 . I don't really know what this means. Anybody care to add a mention of this term to the article? Bubble pizza is when pizza has toppings that are 'bubbly'. I think. -- 201.37.230.43 (talk) 16:09, 9 September 2009 (UTC)[reply]

Pizza in Japan

I feel like this should be added as there are entries for various other countries. Japanese pizza often contains local seafood, including squid ink sacks, but one of the most popular pizzas in Japan is topped with Corn and Mayonnaise. As a cite you can check out some of the Japanese pizza websites, like 1willy.co.jp or pizza-la.co.jp. PopeJewish, 10/19/09 —Preceding unsigned comment added by PopeJewish (talk • contribs) 06:02, 19 October 2009 (UTC)[reply]

Meat Feast Pizza

Ther are many types of Meat Feast Pizzas which are all brought together by their wide variety of meaty toppings. Some also have onions, peppers and other vegetables but that does not change the fact that they are Meat Feast Pizzas.

What the article should do is point out that people now identify greasy circular thin baked wheat crust including tomato and cheese topping as being "pizza". There's nothing especially profound about adding seafood, tofu, cellulose, or anything else, for that matter. Readers would benefit from having about 1/2 of the article material removed. Piano non troppo (talk) 04:34, 24 January 2010 (UTC)[reply]

Types of Pizza

Lets write down types of pizza for the people who need them!!!

Hawaiian Pizza Author Pizza Italian Pizza —Preceding unsigned comment added by 86.5.97.171 (talk) 09:37, 20 February 2010 (UTC)[reply]

Correct Link to Associazione Verace Pizza Napoletana

{editsemiprotected}

Can you correct the link in section Types of Pizza for "Associazione Verace Pizza Napoletana" to point to:


http://www.pizzanapoletana.org/

As this is the official site for VPN.

Feel free to keep the original link in (once corrected to simply: http://www.verapizzanapoletana.org, as current one doesn't work), but be sure to clarify that this is the "America's" site for this organisation and not the original.

Pjhirst (talk) 08:03, 23 February 2010 (UTC)[reply]

Pizza is a very nice meal to have with lots of different toppings. —Preceding unsigned comment added by 78.145.28.12 (talk) 08:52, 13 March 2010 (UTC)[reply]

Tarte flambée

Tarte flambée is a dish only made in Alsace, a region in the northeastern part of france. It really should be added to the 'pizza-like' section in the sidebar. —Preceding unsigned comment added by NCLI (talk • contribs) 14:01, 17 March 2010 (UTC)[reply]

Pizza Diameter

I ordered an 18 inch pizza, got billed for 18 inches. While waiting I converted 18 inches to 45 cm, what i received however was a 38 cm box with a pizza. I called the owners and they said that the pizza size is from when they put it in the oven, afterward it shrinks (7 cm??) Can someone confirm that is the way pizzas get measured? —Preceding unsigned comment added by IfTrueElseFalse (talk • contribs) 15:30, 5 April 2010 (UTC)[reply]

  • I recall reading an article about 25 years ago that said that pizza diameters are, basically, lies. The economic incentive for pizzerias to short customers is high: a 18" pizza is 144% the size of a 15". Abductive (reasoning) 19:21, 29 April 2010 (UTC)[reply]
This might be an interesting point to make in the article, given a reliable reference. (We don't need an edit war between pizza places defending their credibility against those who are less-than-honest.) The argument that the pizza *used to be* 18 inches before being cooked seems legally actionable (if anyone was inclined to sue over a pizza, that is). Another sizing example, which I don't think is relevant here (?) is the United States lumber manufacturer's labeling boards as "2 by 4" that are actually significantly smaller than 2 inches by 4 inches. I've heard three explanations for this, btw: 1) The same justification as the pizza parlor mentioned by IfTrueElseFalse: That the lumbar *used to be* 2 inches by 4 inches before drying, 2) That improved lumber processing meant that what used to require the full size now requires less, 3) That it's a scam by the lumber industries. Piano non troppo (talk) 20:03, 29 April 2010 (UTC)[reply]

View Source?

Hey, I'm new, but I wanted to edit this... But all I can see is "view source"... Why is that? Thanks in advance for the help, senior wikipedians... I appreciate it... I hope to become a good member of this community in the near future :) 65.78.144.163 (talk) 16:53, 29 April 2010 (UTC)[reply]

  • This article experiences enough vandalism that is has been "semi-protected" so that only user accounts that are a few days old can edit it. Since you do not yet have an account, you can only view the source code. If you have a particular change you wish to make, explain it here and it will be discussed. Abductive (reasoning) 19:11, 29 April 2010 (UTC)[reply]

Calzone Mistake

Hi, I noticed a mistake about ingredients of calzone. The classic calzone is filled with cooked ham (prosciutto cotto), tomato and mozzarella. There are many variants but I think the ricotta-salami-mozzarella one is very rare (never heard of it). —Preceding unsigned comment added by 93.37.41.171 (talk) 15:04, 13 May 2010 (UTC)[reply]

Edit request from Acolitti, 19 May 2010

{{editsemiprotected}}

replace 'Associazione Verace Pizza Napoletana' with 'Associazione Vera Pizza Napoletana'


Acolitti (talk) 19:36, 19 May 2010 (UTC)[reply]

checkY Done OhNoitsJamie Talk 19:58, 19 May 2010 (UTC)[reply]

Edit request: factual error

While wood-fired ovens may well be found only in more expensive restaurants in America, in Italy they are often to be seen even in mid-to-low-priced restaurants and pizzerias.

source?  – Tommy [message] 05:50, 25 June 2010 (UTC)[reply]

Edit request: grammar corrections

The expression "disc-shaped" needs its hyphen, which is lacking in the article.  Done

A comma is required between "herbs" and "depending". -changed wording.

"herbs, and cheese" has an extraneous comma. It's not wrong exactly, but it is certainly superfluous.  Done

The term "bottom base" is pleonastic. Where else would one find the base but on the bottom?  Done

"called a peel and baked" requires a comma after "peel".  Done

"typically made of aluminum" would be better than "typically aluminum". -already done.

"In the 20th century pizza" requires a comma after "century".  Done

I could go on like this for hours, but I won't.

per  – Tommy [message] 05:54, 25 June 2010 (UTC)[reply]

Request for permission to throw hands up in the air

At this point, I lose interest. It's bad enough that yet another European subject has been hijacked by the United States and claimed as its own, but locking a page with numerous errors left uncorrected is simply beyond the pale. The article requires professional proofreading as soon as possible.

Specify what needs to be changed please. The article does need work, but references are required if we want to make it a good article. Thank you  – Tommy [message] 05:55, 25 June 2010 (UTC)[reply]

Pizza with "d" pronounciation

I removed it because it looks like it may appear to be pronounced this way simply for linguistic reasons:

  • I think normally pizza is pronounced with a /t/ sound, but because it is followed by a /z/ (a voiced phoneme) it becomes a bit like an alliteration so that the /t/ may sound like a /d/, which actually is the same sound phonetically, minus the fact that /d/ is voiced, where /t/ is not.
  • However, if there is a source that states otherwise, i'll put it back in. Thanks,  – Tommy [message] 05:21, 25 June 2010 (UTC)[reply]

pizza

home made ones are the nicest

signed alk

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