Pizza evolved in America. High gluten flour, tomatoes, and mozzarella. Don't confuse pizza with Italy.
American wheat flour has been the key innovation. No one else has the gluten to hang. People import Americanized flour from Italy with Italian names and such but you can get better in the US. The lower gluten flours from Italy are good for the style they make over there...margherita (the Italianized version of pizza--very thin, high temp).
American wheat flour has been the key innovation. No one else has the gluten to hang. People import Americanized flour from Italy with Italian names and such but you can get better in the US. The lower gluten flours from Italy are good for the style they make over there...margherita (the Italianized version of pizza--very thin, high temp).