Pizza has many different local styles in America. They suck.

I have eaten something called "pizza", where I can taste cheddar cheese. Others just eat mozzarella cheese-no Provo cheese, no Pecorino cheese, no Asian brothers (I don't like pizza very much, but hey-at least they tried. ) Some places try to put a cooked food board on your pie to cover up the fact that all the meat is actually terrible. Other places try to offer you mouth-watering sweet or crispy sauces, which have just been taken out of the refrigerator or worse, and taste like magic bread baked twice. There are other places where they pull their own dough, but they don't know or care that their oven is not hot enough-so the crust is more like a thick biscuit than a real pizza crust.

I know there are many places in Los Angeles and San Francisco where you can buy great pizza. I have been to their place. I'm sure that every big city, even some small cities, also has good pizza shops.

I'm talking about walking into a place like this:

In a city, every block has a residential area, and every suburban town has a residential area-damn it. In some areas of New Jersey, every open-air shopping center has a residential area. The list of cold drinks they drink is longer than the menu.

Even if you have never been to this place, you know that there will be no bad pizza there. The only question is, is it average or amazing?

If you grew up in this place, you will know this place. You have been there before.

According to my knowledge of the area (I know New Haven to DC very well, but I know little about New Haven to Boston), I call it "pizza conveyor belt". The shaded area I call "Pizza Paradise" is darker.

Of course, we all know new york pizza. I know it tastes delicious. The shell is so thin that the texture around the edge can be seen. You can also see from the color that it is not very crisp. There isn't much cheese on it-you can see how it blends into the sauce. It can also be seen from the way cheese melts that it is not just a pile of mozzarella cheese.

There are other great styles. Trenton:

New paradise:

Philadelphia is just outside the pizza paradise-not to say that you can never buy great pizza there-you can't find a signature style there. Its hit rate or failure rate is higher than just a few miles north or east. What I miss a little is the tomato pie (technically, the pizza in Trenton and New Haven is also tomato pie), which is found more in the suburbs north of Philadelphia than in the urban area. The Philadelphia version is almost like pizza (but with a thin skin), with some parsley sprinkled on it and sometimes onions or sausages. ：

You can make delicious pies without imitating new york-style pizza. You just need to make your own dough with real pizza powder, use high-quality ingredients, cook the dough correctly, and don't put the dough on sauce or other toppings (especially in the case of thin-skinned pies). This is the traditional margarita sauce (when properly executed), which is such a delicious and timeless classic.

This way. . . Why not Baltimore? Although Baltimore is known as "Little Italy", its scale has been relatively small, and it is out of touch with the major Italian and American suppliers in other parts of Northeast China. Its scale is not enough to support its own food industry, and it is too far to rely on the grain of other cities to maintain food production. There have been so many interactions and contacts between staff in the catering industry, especially in Italy, from New Haven to Philadelphia, which is almost continuous, but in Wilmington, it really began to decrease gradually.

This is a map showing that Americans claim to be of Italian descent. There are 80,000 such people in Baltimore city and county. Montgomery county, Pennsylvania (the western suburb of Philadelphia) has 12 1 000. Suffolk County (Long Island) has 360,000 people.

Even Allegheny County (Pittsburgh) has twice as many Italian-Americans as Baltimore. This is just math. If there is no population to support handmade products and skilled pizza, you will get cheap substitutes. Standards and expectations are low.

Like tacos in San Diego. There are many Mexicans and mexican american around. Many locals cross the border back and forth. They know the taste of delicious tacos. They have standards. Using second-class convenience food and/or semi-seasoning, any half-joking clown will not last long. So is the pizza belt. It is deeply rooted in pizza paradise, and it is even difficult to find a chain pizza shop. When they send coupons by mail or hang menus on your door, you will immediately recycle them, because you don't want your friends to think that you got the pizza from there.

When people don't have good contact with pizza and get used to second-class or third-class pizza (or tacos) or worse chain stores, that's what they think they should taste.