@lanodan @benis @quad As an American who has visited Italy, I am safe to say they we improved pizza.

@xianc78 @lanodan @benis i mean honestly, i'll give you that point. new york pizza is in fact better than thin italian pizza

but lets be honest, most of american food culture consists of stealing other countries food and then deep frying it. the only reason the original creators didn't do so is because they didn't want to die of a heart attack

except france, those guys sure love butter

@quad @benis @xianc78
> except france, those guys sure love butter

We even have a vi vs. emacs kind of war between Brittany (butter with salt) and other nearby region (butter without salt).

@lanodan @benis @quad Salting snails vs buttering snails.

@xianc78 @benis @quad I don't think that's in my region, at least not the earth kind.

In Brittany the local and traditional foods are things like:
- seafood: Oysters, mussels, crabs, bigorneaux, …
- fat cakes: kouign-amann, gateau breton
- crêpes/galettes, classic in my area being buckwheat-floor with egg, ham and cheese
- cider, rather raw one

@quad even thick pizza is stolen, they just took roman pinsa and made it round

@benis i mean does anyone even know where to draw lines between the different kinds of pizza anymore?

in sweden you can get pizzas with bananas on them, and even though we're their neighbor we sure don't want to touch that, even though we norwegians also put full on salad ontop of our kebab pizzas

@quad there are three kinds of pizza: the Neapolitan style is thin and round, the Roman style is thick and rectangular, and cargo cult-style is anything born outside of Italy

@benis American is Thick and Round though.

I guess Thick and rectangular is common for homemade pizza though

@benis Also let's just pretend deep dish pizza doesn't exist

@quad @benis Banana Pizza sounds similar in "don't want to touch that" to the rather famous pineapple pizza.
Not sure where kebab pizza stands.

@lanodan @benis Pretty sure kebab pizza is found in many places. It's just pizza but with kebab meat instead of minced meat. All of the immigrant shops around the world went "hey, we sell pizzas and we sell kebab, why not put the kebab meat on the pizza"

It's just up here around Scandinavia we started putting full on salad on them. You can get them with fries too someplaces.

@quad @benis That strongly looks like a kebab made with pizza bread…

I've yet to see it being sold here, pizza and kebab shops are usually quite separated with pizza being restaurants and kebabs being small fast food places.

@lanodan @benis "Regular" kebab pizza is just kebab meat, sometimes a swirl of kebab dressing.

@lanodan @benis When you add the salad and stuff, yes, it is essentially a whole kebab on pizza bread.

You're often supposed to fold it over to eat it, at which case it essentially is just one big kebab that you slice up into mini-kebabs. With tomato sauce and melted cheese in them alongside the regular ingredients of course

@quad @benis
> You're often supposed to fold it over to eat it

Ah yes, the patchlouli way of eating pizza, which I do for some thin ones and flammekueche.

At least it's rather interesting to me as I would do some vegan pizzas with just skipping the cheese part.

@lanodan @benis Pizza in Norway is honestly pretty unique. Because we're one of the few European countries where most of our pizza influence came from new york pizza. So round and thick is often the most common here. Probably because our first large pizza chain served New York pizza rather than italian-style pizza.

At the same time there's some weird varieties we do ourselves. For example pizza without crust, or rather covering the crust entirely with either cheese or all filling, has always been a thing here in Norway. My local place covers it all in cheese. Grandiosa, the most popular store bought pizza here, covers the whole pizza with toppings, and thus essentially doesn't really have a crust.

"Cheese covered" or "cheese filled" crusts are becoming popular elsewhere lately I think, but pizzas have been this way since I was born here in Norway.

@lanodan @benis Here in Norway, when making a pizza you're generally supposed to try to get the toppings as close to the edge as possible, if some crispy cheese droops over the edge but everything else stays ontop, that's perfect

@quad @benis Quite makes sense, I think I would also lean towards ~overfilling it.

@lanodan @benis My mom overfills her pizzas like hell. They basically look like deep dish pizzas without the edge and tomato sauce. A flat pizza crust but there's a minimum of 5cm of meat and stuff ontop, glued together with cheese, which is the only thing that keeps it from collapsing. lol

@lanodan @benis Personally I'm not that extreme. But I do feel like if the entire pizza isn't covered, it's just wrong. There should at most be 1-2cm of crust, and even if you have that, it should be covered in crispy cheese anyways

@quad @benis So it's basically a tart/quiche rather than a pizza.

@lanodan @benis No, there's no lip on the side. It looks like the entire thing would just fall apart and the toppings roll off, if only the melted cheese didn't glue it together.

It's so thick and there's so little crust to hold it by that sometimes you have to resort to a fork and knife.

Here's a rapid MS paint job, sorry in advance

@lanodan @benis At least my understanding of a tart/quiche is more of a pie shape, with a cup of dough holding fillings. Imagine this photo of a cheesecake, but everything white is replaced with toppings (albeit not quite that extreme)

My mom's pizza is pretty extreme even by my standards

@benis @lanodan In other words, while the rest of Europe got their pizza from Italy, we here in Norway got our influence from America (https://en.wikipedia.org/wiki/Peppes_Pizza) and were otherwise left to our own devices, this is how it turned out. With entire kebabs on pizzas and edge-to-edge toppings.