Thursday, August 28, 2014

The Pizza Belt

Gawker has an article with the title: The Pizza Belt: the Most Important Pizza Theory You'll Read

The author writes:
Indeed: Beyond the Greater Pizza Belt Area is a wasteland. In most parts of California, for example, the chance that a randomly-chosen pizzeria will produce adequate-to-good slices of pizza is close to one in eight; in Los Angeles it is lower than one in ten. Here, there is bad pizza—in the vast wilderness, in الربع الخالي‎. We do not speak of it.[3][4]
I could not agree more.

To me it seems that USAers not of Italian decent think that adding more cheese always makes a better pizza. To me that ends up as a mess. My favorite Pizza from back in Providence RI (I hear they also have it in parts of NY state) is the Italian bakery pizza which has no mozzarella cheese and just maybe a little parmesan cheese. 

My friends here in Florida like the pizza belt pizza better when they get a chance to try it, so it seems that it is not just what you got accustomed to in your youth which is very interesting. Maybe good food is less subjective than we think.

I will say though that pizza and food in general is getting better in parts of the USA outside of pizza belt. My theory is that the better pizza it is due to all the culinary school grads and better other food in due to that and immigrants making into all corners of the USA. Last year I got good past in Moab UT, of all places. 20 years ago that would not have happened.

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