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Author Topic: What exactly is "American" pizza?  (Read 848 times)

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Offline stamina888

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What exactly is "American" pizza?
« on: June 02, 2020, 06:22:19 PM »
From the posts I've read on here, I see these traits in common:

* Low hydration (i.e. 50-58%)
* High oil content (i.e. 4-8%+)
* Oil tends to be flavor neutral (i.e. canola, vegetable)
* Uses sugar (2-4%) ; yeast % lowers as sugar % increases
* ~500 degrees ; ~5-10 mins baking time (similar to NY style pizza)
* Some spices in the sauce (compared to NY and Neo which often just use tomatoes)

Is this accurate?  Any other traits I missed?

Offline Yael

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Re: What exactly is "American" pizza?
« Reply #1 on: June 02, 2020, 11:37:18 PM »
I'm not the best specialist in American pizza here, but as you don't have any reply yet, let me try one: I think that first of all, there is not only one American style pizza. To me, NY style pizza is obviously a sub-branch of American pizza.

Regardless of the sub-branches, I'd say that "American pizzas" are often bake a lower temperatures (compared to Italian's), thus dough often has sugar and oil. Drifting of evolution made these amounts bigger and bigger.
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Offline TXCraig1

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Re: What exactly is "American" pizza?
« Reply #2 on: June 03, 2020, 08:16:14 AM »
To me, the defining characteristic of "American Pizza" is cutting any and all corners to reduce the need for skilled labor and to get the cost as low as possible.

Personally, I would not call NY-Style "American Pizza." Where there certainly is much similarity in the ingredients, toppings, assembly, etc., I'd argue there is almost no similarity in the philosophy. To the extent there is examples of "NY-Style" that fits into my definition above, I'd call them American Style, not NY-Style.
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