Hello, fellow pizza aficionados! Vito here, your trusted, Jersey-born, Cali-residing pizza enthusiast. Where East meets West, where the robust meets the eclectic, where the grease-soaked meets the avocado-topped: this is where we find ourselves today, teetering on the cheese crust of pizza innovation. So strap on your napkins, folks, it’s gonna be a saucy ride.
First off, let’s talk about what’s sizzling hot in the pizza realm: the comeback of the Detroit-style pie. It’s like a renaissance for this traditionally deep, rectangular delight, with its delightfully crispy edges, soft, airy inside and stripey cheese. Check out Serious Eats’ in-depth discussion on how this Midwest creation is making a trendy comeback, leaving an indelible mark on our round, flat pizza world.
Next, let’s venture to the polar opposite of the pizza spectrum – Pizza, but make it vegan. Now, I know what you’re thinking. “Vito, pizza without real cheese, are you crazy?” Hear me out, my traditionally inclined pizza pals. With more and more people opting for plant-based diets, pizza joints worldwide are responding with some seriously tasty alternatives. From cashew mozzarella to jackfruit pepperoni, the vegan revolution is reshaping the face of our favorite pie. For more on this, check out this exciting article about how vegan pizza is pushing the boundaries of what we thought possible.
Have you ever wondered about the crazy, far-fetched, out-of-the-box pizza concoctions out there? Look no further. Pizza with a hot dog stuffed crust, anyone? How about a pizza topped with another pizza? Or perhaps, the audacious masterpiece – Pizza topped with tacos and guacamole? Don’t believe me? Check out this Thrillist compilation of the weirdest pizza creations that will have your jaw dropping, and maybe, just maybe, your stomach rumbling.
Pizza is not just a food; it’s an experience, an art form. You think Da Vinci would be proud of his creation if he were to eat a poorly constructed Margherita? I think not. Hence, the recent emergence of the artisan pizza trend. When I say artisan, I mean hand-kneaded dough fermented for 72 hours, San Marzano tomatoes handpicked from the volcanic plains of Mount Vesuvius, and cheese so fresh, you’d think the buffalo just mooed in your kitchen. For more on artisan pizza, check out this fascinating read about how craftsmanship is changing the pizza game.
Now, for my sun-loving, wave-chasing, surfboard-toting California brethren, let’s talk about how the Golden State is rewriting pizza rules. You’ve got your classic NY style, your deep-dish Chicago, your square Detroit, and then, there’s California. With toppings like shrimp, smoked salmon, even lobster, and yes, avocados, the West Coast isn’t just breaking pizza traditions; it’s shattering them. To learn more about the California pizza style, here’s a great piece that dives into how California has put its unique spin on pizza.
So, what’s the moral of this delicious, dough-filled story? Pizza isn’t just a meal; it’s an ever-evolving canvas of culinary expression. Whether you’re into the robust and filling Detroit-style, the health-conscious vegan options, the crazy mind-bending creations, the artisan hand-crafted beauties, or the boundary-pushing California style, there’s a slice (or square) out there for everyone. And that, my dear readers, is why we’re all part of this fantastic cheese-laden journey.
Until next time, may your crusts be crispy, your cheese be melty, and your toppings be plentiful. Stay saucy, my friends!
Vito, over and out.