American style pizza

[Randy]

I wonder if we should use American Style Pizza as a class of pizza.  American pizzas would be more closely aligned with Pappa John’s and Domino’s than a New York style that has more Spartan toppings.
Using American style would allow a tighter definition of the New York.
Previously I had suggested California style but that kind of sucks.

What does everyone think?

Randy

[stock]

that sounds good to me--would this 'american style' also have a crust that is more 'horizontally level' than a 'new york style' pizza where the thickness tapers off as the center of the pizza is reached?  
-scott

[Foccaciaman]

I think you have a good point Randy. The clasification of the so called American pizza is a good idea. As the only thing similar is New York Style and calling one of those other pizza joints  New York Style, I think, almost insulting to New York Style.

Also on the topic of California pizza. I have always referred to California style as one that has interesting toppings not of the norm. Or easily defined as a pizza made from toppings not found on the ingredients list of a typical pizza resturaunt.

[Randy]

Yes, I would agree with that, like barbecue chicken Pizza.
 
Randy

[Pizzaholic]

Went to the bookstore and got American Pie and Bread Bakers Apprentice

Actually have the  "Americana Dough" in the fridge at home now, for tonite.
It is just like all the above say.
I will post the results later this week or so
Pizzaholic
Great books to explain things
Just started going thru them

[Pierre]

I would say that most of the Chains here in Germany offer more of the California Style pizza. The crusts are more or less thin crust with a small rim or edge, loaded with toppings in a combination that sometimes surprises me as well. For a former New Yorker, I find them often unappealing alone from their appearance, not to mention their percepted taste (since I do not order them that way) but then again "to each his own".

Here are just a few examples of European hits that I have seen. For our Californian friends this may turn out enticing and they may want to try them:

Pizza Spinaci: fried eggs and ham, leaf spinach, tomatoe sauce, cheese

Pizza Vegetaria: broccoli, onions, artichokes, paprika, maiz and olives, tomatoe sauce, cheese

Pizza Chicken & Curry: pineapple, Curry Chicken, Curry sauce (no tomatoe based sauce), cheese

Pizza Blizzard: bacon, onions, leek, Hollandaise sauce (no tomatoe sauce), cheese

Pizza Hot Dog: sliced hot dogs (Wienerwurst), roasted onions, danish pickles, ketchup and remolade sauce (tartar sauce), cheese

It may be a good idea to differentiate American and/or Californian Styles from the Classic New York Style...

Pierre

[DKM]

I agree that "American" style would be idea.

Keeping them classified better will help a lot in our own discussions here on the board.

[mama mia]

ok, when I think of "american style pizza" I think of pizza hut pan style  
 am I totally off?  

[Pierre]

here in Germany, American Style Pizza is always associated with the thick crust pan Pizza. And the marketing machinery of the frozen pizza industry push it that way.

[Foccaciaman]

I am not sure about the Pizza Hut pan being american or not in classification. When I am thinking about the American version I am thinking about Pizza Hut's hand tossed or Domino's had tossed etc.