Originally Posted by gdl203
Great chefs find great ingredients in the US - I think that part is mostly BS. It's all about the dough (which is all about practice, skills, family secrets, etc...) and the oven / technique.
You can get a great pizza in the U.S. made in the Neapolitan style easily enough--but the point is it's qualitatively distinct. To be charitable, pizza made similarly in Naples is at least different
, if not better.
I don't know how hard it is to source good buffalo mozarella or how hard it is to make buffalo mozarella in the U.S. like they do in Italy, but the cheese that winds up on the pizzas here most certainly is different--in my opinion, not as good. It's telling that mozarella can pretty much be served as its own dish in Italy, but not in the U.S., where it is as least doused in balsamic vinegar. If you are ever fortunate enough to try to the creamy center of a 'wheel' (or whatever they call it) of buffalo mozarella in Naples, you'll know exactly what I'm talking about.