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Pizza is a universal
food. Most of us grew up with pizza. All
of us have an opinion about pizza.
If you are from New York,
it's New York pizza. If you are from
Chicago, it's Chicago Deep Dish. The
West Coast pizza fans have their own
traditional Italian pizza as well as New
Wave pizza.
Of course if you are
from New Haven, Connecticut, you spend
hours debating who makes the best apizza:
is it Sally's or Pepe's? Then there are
those who favor Modern Apizza. New Haven
pizza fans are fanatics.
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Woven across the U.S. are small
pockets of regional pizza favorites. For example, on
Long Island, New York, it's a type of pizza called
Grandmother's Pizza. If you are from a certain area
in Pennsylvania, you favor Old Forge, pizza.
There are types of pizza for every
different taste: there is thin crust Neapolitan
pizza, and there is thick crust Scilian pizza.
Chicago deep dish, is a pizza unlike an other.
California pizza can be thin with unusual
ingredients for unique tastes.
People don't argue about
steakhouses or hamburgers or Chinese food, but pizza
hits a chord. It's a magical little disk that makes
things happen. It doesn't matter if you're in
Pennsylvania or Wisconsin, your own region makes the
best pizza in the world. You tend to favor pizza you
grew up with.
There are also, the master
pizzaiolo, who defy any region and make the best
pizza possible putting their heart and soul into
each pizza produced. These are the legends of pizza
(http://legendsofpizza.com).
Here is a short list of pizzaiolo,
who do it their way. Not for fame or glory but
because they are dedicated to the craft of creating
incredible pizza.
Pizzaiolo Chris Bianco, (Pizzeria
Bianco, Phoenix, Arizona), is regarded by some, as
making the finast pizza in the U.S. Ed LaDou, is
another highly acclaimed pizza master. He created
Wolfgang Pucks Pizza as well as California Pizza
Kitchen's pizza. He now makes pizza for his own
Caiote Pizza Cafe. Tony Gemignani (8 time World
Pizza Champion and co-owner of Pyzano's Pizza) and
Brian Spangler (Apizza Scholls, Portland, Oregon),
each carry on the tradition of pizza passion and
strive for pizza perfection. Gary Bimonte, grandson
of Frank Pepe continues his grandfather's legacy at
Pepe's in New Haven, Connecticut.
Another Legend of Pizza is Peter
Reinhart, author, baker and pizzaiolo. Peter told me
once, there are only two types of pizza: good pizza
and great pizza.
Peter went on a quest to find the
best pizza in the United States. His book, American
Pie, chronicles his pizza adventures.
Who makes the best pizza?
You decide who makes the best
pizza. What kind of pizza do you like? The best
pizza is entirely a personal choice. Your choice.
Discover the L:gends of pizza:
http://legendsof pizza.com Get free copy of
Albert Grande's e-book about "Big Ideas" at this
link:
http://grandepublishing.com/sq.htm