Michael Torrie wrote: > Andrew McNabb wrote: >> Now I'm curious. The only thing that was strange in Serbia was how >> they did the pizza sauce. Street vendors made their pizzas with >> little or no sauce. When you bought a slice, they would add sauce on >> top if you wanted it. In Serbian, all tomato sauces are called >> "ketchup." It always made me squirm to ask for "ketchup" on my >> pizza, even though I knew it would be a normal pizza sauce. > > The Serbian pizzas sound a lot like genuine, original Italian pizzas. > Real Italian pizzas don't often have sauce on them, except for the > pizza margarita (no meat), especially in the south. They usually > were baked in large square pans, cut with scissors, and sold by the > kilo. Pretty good when fresh though. > > When I first came to school I was surprised that Americans put the > toppings on top of the cheese. I grew up with cheese covering > everything. Because of that I always add cheese to the top of my > frozen pizzas or papa murhphy's.
For pizza done right: http://www.giordanos.com/stuffed.php If you're ever in Chicago or Florida, I highly recommend it. The sauce ends up on top because the toppings and crust take about 20-30 minutes to cook, slowly, because it's VERY thick. I can't compare it to true Italian pizzas. Brian -------------------- BYU Unix Users Group http://uug.byu.edu/ The opinions expressed in this message are the responsibility of their author. They are not endorsed by BYU, the BYU CS Department or BYU-UUG. ___________________________________________________________________ List Info (unsubscribe here): http://uug.byu.edu/mailman/listinfo/uug-list
