Originally Posted by Hanseat
Whoohh... You mean you prefer one of these either really thick (NY style) or incredbly greasy pizzas over a pizza that can be had in Germany? Most pizzas around here come realtively close to the original as I don't really know any restaurant that has pizza that is not genuinely italian (except the turkish DÃ¶ner places that sell "pizza"). I like the pizza around here a lot better than the one in the us- then agian it might be an acquired taste.
(P.S. The best frozen pizza I ever had was La Pizza- get some of those and I bet you'll like them)
For some reason, the frozen pizza in Germany is better than the frozen pizza in the States. I'm not going to begin to guess on that one. SG accurately described the difference between NY and Chicago style pizza.
I'm going to stick by my guns that the pizza in Germany is sub-par, with the caveat that I've only tried it in Frankfurt, Koln, and the sticks. In all cases it was made by Italians who--as Zach pointed out--have little reason to stay in Germany and plan to return to Italy soon. First problem is the cheese--it's not mozzarella, save one place in Frankfurt. Second is the sauce--not made with fresh or even good canned tomatoes. That leaves the crust, which is OK but not great.
Seriously, anyone who thinks you can get good pizza outside of Italy needs to go to Naples. No one else can make it like that, not in Rome or Milan or Sardegna (that one was closest) or Florence or Palermo or anywhere. They say it's the water in Naples that makes pizza there perfect, who am I to argue?
Oh, doner places make some good pizza, but you have to think of it as another kind of doner, not a pizza.