Talk:Pizza/Archive 1

message: I moved the pic of the authenitic Neapolitan pizza in favor of the main picture of the Italian pizza.
Also, I removed the recipe of the Korean pizza claiming it belongs to wikibooks, while leaving the recipe of the Russian one. Italian classic toppings were all added as well, while "U.S. variations" were removed.
I'm pretty sure Pizza was invented in New York by some immigrant guy called John Pizza.
:I moved the picture of the Neapolitan pizza next to the entry on them for easy reference.  Two pizza pictures at the top looks a bit cluttered.  I removed the recipe because it goes into too much detail for wikipedia.  Note that the pizza entry does not even list the amount of ingredients, it just gives an overview of the making process.  The "Classic Italian pizza types (toppings)" section seems out of place here, but I wouldn't object to it having its own article.  -- Norvy (talk) 08:11, 26 September 2005 (UTC)
thread_title:  This article is (was?) US biased 

message: A much better pizza foto can be found in the German Wikipedia version :-) 82.83.12.9 21:31, 12 Feb 2004 (UTC)
replies: text: Could you post it? Mark Richards 19:43, 23 Mar 2004 (UTC)
thread_title:  Foto 

message: Is this edit correct? Matthewmayer 19:11, 2 Aug 2004 (UTC)
thread_title:  How many minutes? 

message: User:Ævar Arnfjörð Bjarmason added Category:Icelandic_cuisine. I think this is not a good move. Pizza is a common dish throughout the western world. Why should we add every country's cuisine to the list? The word cuisine conveys a meaning of belonging to a specific region's or culture's traditional way of cooking or being invented or developed there. If there is a uniquely Icelandic variety of pizza, please add the information. Otherwise the category is misleading and should be removed. There's no point in adding "Icelandic cuisine" to bread, porridge, wine, pizza etc. Wipe 19:44, 21 Apr 2005 (UTC)
thread_title:  Cuisine categories 

message: I added the section "Making an American pizza" by using public domain images to tell a short story. However, these pictures represent pizza-making at home which is rare these days. We need some pictures taken inside a fast food restaurant's industrialized kitchen. Most of us can't make a pizza. We order from these restaurants. -- Toytoy 10:38, May 16, 2005 (UTC)
*A fast food restaurant's industrialized kitchen?! I guess this is pretty common in many places, but what about a real pizzeria? :)--Pharos 20:40, 15 July 2005 (UTC)
thread_title:  Making an American pizza 

message: Pizzaria rediretcs here but I see no mention of it in the article. Should it be added in or the redirect removed? Whenever I've seen redirects before, it's also been bolded in the first paragraph. This seems to me like a good plan --Celestianpower
:No, we have redirects for all sorts of things not mentioned in the first paragraph, for example misspellings (of which "pizzaria" is one).  Helpful redirects should not be removed.  — Chameleon 16:43, 25 Jun 2005 (UTC)
replies: text: *It's really annoying/confusing to have a redirect which does nothing to explain why it's there. Kappa 16:57, 25 Jun 2005 (UTC)
replies: text: Pizzerias are mentioned in the lead paragraph, so the pizzeria redirect makes sense.  "Pizzaria" is a common misspelling of this word, and so per policy we include the pizzaria redirect.  I don't see how it is annoying or confusing to have a redirect from a misspelling.  Either you can spell it correctly (in which case you will never ever see the redirect) or you can spell it (in which case you learn something).  — Chameleon 17:16, 25 Jun 2005 (UTC)
replies: text: I must have missed it. Should we bold it rather than put it in italics? --Celestianpower 21:28, 25 Jun 2005 (UTC)
replies: text: If you insist.  — Chameleon 21:30, 25 Jun 2005 (UTC)
thread_title:  Pizzaria redirect 

message: Thanks - a fabu read and history  --Mothperson 23:05, 10 July 2005 (UTC)
thread_title:  What a great article! 

message: It seems out of place --Maoririder 19:22, 27 July 2005 (UTC)
thread_title:  Picture of Goofy with the pizzas 

message: There are various spelling and grammatical mistakes throughout the article, it seems. (Anon)
:If that bothers you, correct them... Tjwood 11:36, 21 October 2005 (UTC)
thread_title:  Grammar 

message: Although I'm not editing the text for now (I will, if there are no reasonable objections to this), I think Sfdan's modifies to the text are really unnecessary and full of useless details. For example, writing "while walking in the street or on the sidewalk" rather than just "while walking in the street" is redundant, since "street" already identifies a particular environment, and it's a synecdoche (a part for the whole). Also if you want to be that specific, you missed avenues, squares, parks, and so on...
Another example is "This is generally acceptable in many places, although traditions in various locations might dictate that the knife and fork approach is more acceptable" at the end of the second paragraph that already starts stating the very same thing "According to etiquette, pizza should be eaten with a knife and fork, however many people [...]".
: I tried at first to put the text you provided in as completely neutral a version as possible.  It was reverted pretty much afterwards to the original version, inclusive a very POV comment about those who eat pizza with knife and fork.  My "over-the-top" edit afterwards was done with the intention of pointing out how bad the writing was.  For example, "walking in the street, wrapped in paper".  Perhaps you (or whoever else is doing the editing, since you are not identifying yourself with your comment—  there is a simple icon at the top of the edit box that will drop in your name so we all know who we are writing to)— perhaps you know what you mean, but is it clearly understandable to others?  I can imagine you walking in the middle of the street dodging traffic with your pizza in hand stuffing it into your face, your body wrapped in newspaper.  Remember, we cannot read your mind— only your poorly phrased English.  And maybe this type of "in the street" (more correctly, it would be "on the street", if you mean "on the sidewalk")— maybe this is acceptable where you live, and everywhere you look around, this is a big world— no need to act superior to others because they cut their bread with knife and fork!  Therefore, I DO object to your view of etiquette.  --SFDan 13:03, 1 October 2005 (UTC)
replies: text:  It's weird that you say "this is a big world— no need to act superior to others because they cut their bread with knife and fork!  Therefore, I DO object to your view of etiquette." while you are pointing out etiquette on Wikipedia... which proves I'm right: etiquette is not a point of view. WASTREL 09:51, 23 March 2006 (UTC)
thread_title:  Etiquette: clarifications 

message: Etiquette is not -- at least for civilized people -- a point of view. You don't have to believe me, you could try it by yourself in case you'll ever get invited to a formal dinner: in such occasion you can try to put your piece of bread into your plate and cut it with your knife while all the other guests stare at you like a chimpanzee escaped from the zoo, then you'll have to explain (possibly with belches): "Etiquette is a point of view".
:I cannot tell if you are being sarcastic. I certainly hope you are. Etiquette is completely subjective, and varries widely across time, cultures, geographical areas, etc. Also, how else are you supposed to cut your bread if not with a knife?? --70.81.251.32 10:01, 26 April 2007 (UTC)
thread_title:  NPOV (Etiquette) 

message: removed from article:
References
Etiquette, Classic Italian pizza toppings, and some parts of History are took from the essay "the authentic Italian pizza" by Valerio Capello, used with permission.
I can't find this essay via google (searching only brings up wikipedia mirrors}.  The pizza margherita picture states that it was taken Valerio Capello (presumably a user).  I'm lead to believe that this information amounts to original research, and have removed the sections until they are referenced.  -- Norvy (talk) 14:55, 30 September 2005 (UTC)
thread_title:  Original Research? 

message: The word could also have evolved from "piza" that comes from "picea", the southern corruption of the Latin adjective which described the black tar-like coating underneath the placenta as a result of burning ashes. Am I missing something?--Elliskev 15:19, 3 November 2005 (UTC)
replies: text: The full quotation seems to be missing:
*
The Neapolitans, who have historically been impoverished, were also most ingenious at 
living well, eating well, and making the most out of very little. (The earliest Greek 
ancestor of Neapolitan pizza was called "plakuntos," which means flat, baked bread. 
When the Romans adopted this dish, it became known as "placenta" in Latin. In 
antiquity, placenta was a dish of much renown. It was a pie made of the finest flours, 
a topping of cheese mixed with honey, and a seasoning of bay leaves and oil. Placenta 
was baked on the floor of the hearth alongside the burning wood. The name pizza comes 
from a southern corruption of the Latin adjective "picea" (peechia), which described 
the black tar-like coating underneath the placenta as a result of the burning ashes.) 
From this Google cache:
Jclerman 19:25, 4 November 2005 (UTC)
replies: text: Good, but you should argue your opinion with that of the author of the quoted text CORRUPTED which I moused-clicked from a Google  cache: "The Pizza Book by Evelyne Slomon Times Books/Random House, 1984 ". And I did it only as to clarify the misunderstanding about the meaning of the placenta and plakuntos terms. Jclerman 07:24, 29 January 2006 (UTC)
thread_title:  Placenta? 

message: I don't think the given IPA pronunciation (/pit:tsa/) can be correct. The colon, and writing the /t/ twice, are two alternative means of showing that it's a long t (like two t's together, as in "at two"). Using both the colon and doubling the letter would make it extra-long, like three t's together. WASTREL 20:07, 22 March 2006 (UTC)
thread_title:  Pronunciation? 

message: Since the derivation of "pizza" is unknown we only have various guess by linguists as to its origins, none of which are definitive.  Given that there are almost as many etymologies (both folk and legitimate) as there are types of pizza, it might be best to either include a few of the most likely derivations, or to at least note that there are many other possible derivations. The other alternative would be to ignore the etymology completely.
As for the IPA pronunciation, Italian represents a challenge not found in other languages as consonantal gemination implies a pause between syllables, with the first being long, in this case, PEET---tsa.
Jim62sch 11:03, 8 November 2005 (UTC)
thread_title:  More on etymology 

message: Was wondering if anyone who contributed to this article might have something to add to Pizza delivery. Or, it's Peer review (at Wikipedia:Peer review/Pizza delivery/archive1). Any help or comments would be appreciated ;] --VileRage (Reply|C|Spam Me!*) 01:52, 25 November 2005 (UTC)
thread_title:  [[Pizza delivery]] 

message: Per the spam cleanup request, I removed most external links which seemed to be commercial, nonnotable, or ordinary recipe collections. Feel free to re-include, but justify each. I'm immune to sifting through pages full of mouth-watering pizza pictures. Mwhahaha! Femto 17:00, 2 December 2005 (UTC)
thread_title:  spam cleanup 

message: I don't mind if pizza from Napels gets the association with Italian Pizza.  But it seems unfair to exclue all other pizza styles.  I've added two other styles that I've ate many times.  I would think that this is more descriptive.  Margarita "style" isn't so much a style as a type or kind.  I didn't delete anything but Margerita pizza can be made many different ways in many different provinces, the only thing the same is the toppings.  Maybe someone has a nice idea to clearing up this distinction?
------
I think the problem with this whole article is that the word "Pizza" means a lot of different things in a lot of different places.  In the U.S., when the term "Pizza" is used, it generally refers to what this article calls "New York Style Pizza" - which, as far as I know, really has no connection whatsoever to what they refer to as Pizza in Italy.  As far as i'm concerned, they are two completely different entities.  In fact, I don't even know for sure if American New York syle pizza has anything at all to do with Italy in the first place. I mean, it doesn't take an Italian to figure out to put sauce and cheese on some bread..... 
 
In addition, in the United States, we have many different types of concoctions that are referred to as pizza - such as:
Pizza (New York Style), Sicilian (rectangular thick), Grandma (a new type of pizza served at pizza places in NY and is getting very popular), Deep Dish, Brick Oven, Wood Oven, Thin Crust (slightly different from Wood and Brick oven - the crust is harder -like real unleavened bread /matzah), White Pizza  (no red sauce, but a ricotta type filling), Grandpa Pizza  (simply a sicilian with sauce and no cheese), ...and then you have the frozen varieties.
I think that what they call Pizza in Italy would be equivalent to what in the U.S. call
Brick Oven Pizza, or Wood Oven Pizza.
Oh, and by the way, the term "Pizza Parlor" is rarely ever used, most people simply say
"Pizza Place".  For example, no one says "John, I will meet you at the Pizza Parlor on 45th street" - they will say, "John, I will meet you at the Pizza Place on 45th street".
 Most people say Pizzaria 71.195.47.88 14:46, 13 January 2007 (UTC)
replies: text: "Pizzaria"???? And who? Where? The name is "pizzeria". Daviboz 11:30, 15 January 2007 (UTC)
thread_title:  Italian Pizza 

message: The following section was added to the article by 213.161.232.81.  It may have a place in the article, but it needs some work.  –Abe Dashiell (t/c) 23:29, 25 December 2005 (UTC)
thread_title:  removed frozen pizza section 

message: What is the reason for the pranks section of this page? Its not very encyclopaedic and neither of the pranks are very good. (217.154.84.2)
:removed. Femto 18:16, 5 January 2006 (UTC)
thread_title:  Pranks? 

message: HEY PIZZA WAS FROM A JEWISH RECIPE, WHY'D YOU TAKE IT OFF??? —The preceding unsigned comment was added by 207.255.174.254 (talk • contribs) .
:YOU CAN PROVIDE A CITE, I PRESUME? AND WHY ARE WE SHOUTING? Femto 12:46, 25 February 2006 (UTC)
thread_title:  Jewish recipe 

message: I hate to butt in very late on a subject that's been hashed and rehashed, but where did the present version (pizza<<pizzicare) come from?  What's the authority for this?  I'm not finding any source that supports this.  My Italian Etymological dictionary, for one, disagrees. Fitzaubrey 22:34, 23 May 2006 (UTC)
replies: text: Cite it then, or at least mark the original . Wikipedia is in general very bad when it comes to etymologies, and those with the decency to cite actual etymologiphorous dictionaries are rare.  —Muke Tever talk 12:39, 2 June 2006 (UTC)
thread_title:  Still more on word origin 

message: The world record mentioned in this article (Longest pizza delivery) is old (according to Guinness). The new one can be found here.
Kricke 16:34, 25 June 2006 (UTC)
thread_title:  World record beaten 

message: With reference to the 'pizza in US Restaurants' section on the main page there appears to be no proof to the claims on the use of ingredients/health benefits in comparison. I would say as it stands this part is very much POV (is that the right acronym?), and should be referenced or at least specify a particular brand/chain that it is based on (I cannot believe that the vast array of pizza-chains all use these ingredients while 'traditional' don't). —The preceding unsigned comment was added by 195.137.118.89 (talk • contribs) .
:Removed this section until possible improvement. It's US-centric, unsourced, POV, contains surprise link code. Femto 11:43, 1 July 2006 (UTC)
thread_title:  Health 

message: I don't know how to remove an article, but this one needs to go.70.162.99.227 03:53, 23 August 2006 (UTC)
thread_title:  Stuffed Crust Pizza? 

message: I'm trying to identify the style served by the Cassano's Pizza King (article mainly written by me; my mention of 'Connecticut style' therein is basically original research) and Donatos Pizza chains in central and southwest Ohio. IIRC it's also served by the Papa Gino's chain around New England: salty, thin, crispy or semi-crispy crust (corn meal on bottom, perhaps), not a lot of sauce, some sweetness but not as overwhelmingly sugary as Dominos or Papa Johns, toppings out to the edge, small square/rectangle-cut pieces (not pie wedges)...
I also see that someone has added a mention of the Cassanos/Donatos style as being associated with Dayton (without saying there's such a thing as "Dayton style"). The description of "St Louis style" (which I've never heard of till now) sounds like it could be it.
I can say that in metro Denver (of all places) it's apparently known as "Connecticut style". I've personally tried pizza at places described in the local press as having Connecticut style pizza, and it seems to be reasonably close to what I'm thinking of. However, the descriptions of Connecticut style here and on the apizza article suggest that this particular term may be considered wildly inaccurate in other regions. 
Any comments or info from folks in the know appreciated. I think the Connecticut style info will have to be updated, in any case, since different regions have different concepts of what this style is. Thanks. —mjb 00:56, 28 August 2006 (UTC)
thread_title:  Connecticut, St. Louis, Dayton styles 

message: "It is illegal to have any pizza without basil and oregano." What?! Where? Whom? When? A stern outlook toward the purity of Italian cuisine may be justified, but WTF? Surely there must be a legal reference for this... --Mashford 11:59, 22 September 2006 (UTC)
thread_title:  Alleged Italian and European law? 

message: Its a commercial exploit and not a true Pizza you can find anywhere other than commercial places. I very highly suspect someone from Pizza Hut added that line.
:I second this. It might be worth a mention just as an innovation, but I wouldn't call it a "style". --Mashford 22:05, 2 October 2006 (UTC)
replies: text: I don't know. This might be true if there were only one place you could get it, but stuffed-crust pizzas are available all over the place now, from big chains to mom-and-pop restaurants, and I imagine there are plenty of recipes out there to let people make their own. And given that "commercial places" were responsible for the introduction of pizza into the USA to begin with (and, according to a cryptic and uncited comment in the 'history of pizza' article, "modern-day" American pizza is "not the same" as the classical Italian pizza anyway), I'm not sure how you can say that the style having been created by a commercial place makes it somehow less legitimate. Pizza, like any food, evolves over time. --Robotech_Master 18:14, 16 October 2006 (UTC)
thread_title:  Stuff Crust pizza should not be included in US styles 

message: In Pittsburgh, PA, we have what is known as White Pizza.  The crust is brushed generously with olive oil, basil, and fresh garlic.  Instead of the traditional heavy tomato sauce, fresh sliced tomatoes are used.  It is then topped with mozzarella cheese and baked until the crust is browned and the cheese is melted.  Other toppings may be added as desired (brocolli, mushrooms, pepperoni, etc.), but I like mine plain, with plenty of tomato and garlic.
Gary K 21:17, 11 October 2006 (UTC)
replies: text: You mean Garlic Pizza? We have that in Hampshire too, exactly as youy'rre describing. HawkerTyphoon 21:32, 11 October 2006 (UTC)
replies: text: Discuss the article, not the topic.--Atomic-Super-SuitWhat Have I Done?!  01:45, 13 October 2006 (UTC)
replies: text: Sometimes one has to discuss the topic in order to improve the article. --70.81.251.32 09:54, 26 April 2007 (UTC)
thread_title:  White Pizza 

message: I have added to the sauces part of the article.  I work at a pizza place in Milwaukee, WI, that has all the sauces I mentioned and more.  I may have elaborated a bit further than desired, but I wanted to state the creativity, and flexibility of the dish.  My reference is here...--Ben414 01:20, 20 October 2006 (UTC)
thread_title:  Alternate pizza Sauces 

message: "[pizza can be delivered ]to almost any address within range of the restaurant."
Almost any? What addresses within the range of the restaurant would be exempt from delivery?
Maybe a house with a force field around it preventing pizza delivery boys from coming near. my house is like that. —Preceding unsigned comment added by 24.79.79.76 (talk) 06:47, 28 October 2006 (UTC)
replies: text: The second paragraph of The process section in Pizza delivery gives reasons why not, such as if they're too busy and/or the value of the order is relatively low. MeekSaffron 12:45, 23 November 2006 (UTC)
thread_title:  Wording 

message: "It is illegal to have any pizza without basil and oregano."
What? Where is this illegal? Neapolitan Margherita consists of tomato, mozzarella, and basil - no oregano in sight. I'm deleting this sentence, reintroduce it if you can clarify and source the law.—Preceding unsigned comment added by 24.79.79.76 (talk) 06:57, 28 October 2006 (UTC)
thread_title:  Italian and European law 

message: I think that much less emphasis should be placed on cheese. MY pizzas never have cheese on them.
Also, if my pizzas never have cheese on them, then that is a type of pizza and i have put it into the pizza varieties section. I spit on cheese and anyone who likes it.
:I can't tell if you are being sarcastic or not. However, I did work at a pizza place, and there was one person who frequently ordered cheeseless pizza. I mocked them until I learned they were lactose intolerant. --70.81.251.32 09:53, 26 April 2007 (UTC)
thread_title:  Cheese 

message: A portion of this section states: "The crust of a St. Louis pizza is somewhat crisp and cannot be folded easily ..." However, two squares can be easily pushed together to form a kind of pizza at least with IMOs. (It's very common to eat it this way especally in the absence of silverware and napkins.) This has the same end result as folding (a kind of mini-pizza sandwitch). 168.166.196.40 21:46, 31 October 2006 (UTC)
thread_title:  St Louis style 

message: "The slices are sometimes eaten folded in half, or even stacked, as its size and flexibility may otherwise make it unwieldy to eat by hand."
well, I've never seen anyone stack their slices (I live in New York)...and alot of people who eat the slices without folding them do so just out of habit or because they're slow eaters, while those who do eat them are sometimes just doing so because they're in a rush.
Thunderstruck12 23:20, 28 November 2006 (UTC)
thread_title:  New York Pizza 

message: This article defines Pizza marinara as with tomato, garlic, oregano and oil. As far as I know a pizza marinara is a pizza with seafood, "marinara" meaning "being from the sea". The pizza described above is just a pizza aglio olio with added tomatoes. --Maxl 21:16, 5 December 2006 (UTC)
replies: text: "Marinara" can also mean "as made by sailors" as in "marinara sauce," which is a tomato sauce without any seafood in it. Acsenray 15:52, 6 December 2006 (UTC)

text: Did you ever think that marinara sauce could be sauce FOR seafood? 71.195.31.101 12:51, 27 March 2007 (UTC)
thread_title:  Marinara 

message: I don't think that pineapple should be mentioned as a typical ingredient on pizza. Pineapples don't grow on the slopes of Mt. Vesuvius. The use of pineapple was introduced - I believe - back in the heyday of Hawa'iian/Oriental cuisine, and thus is purely American. Of course you can argue that pizza is American (which assumption, by the way, is the only possible justification for calling pizza "pie"). But if it's Neapolitan, please hold the pineapple.
:The use of pineapple may have originated in the United States, but it is a very common ingredient for pizzas today all over the world. It may not be authentic Neapolitan pizza, but it's still pizza, and it's still a fairly popular ingredient. --70.81.251.32 09:36, 26 April 2007 (UTC)
thread_title:  Pineapple? 

message: Can somebody verify the true baking time for pizza in a stone oven?  I placed a 'dubious' tag after the '60 to 90 seconds' text.  The pizza would still be doughy after only a minute and a half! Mytwocents 20:52, 9 December 2006 (UTC)
replies: text: One of the given sources gives an oven temp of 800° F, but no time.  The other source gives a temp of 905° F and states "Cooking time should not surpass 60-90 seconds." Prometheus-X303- 07:30, 17 December 2006 (UTC)
thread_title:  Baking Time? 

message: I think this name needs a bit of context.  The article says it is the name of a popular fictional character, but that's it.  It is redlinked. Prometheus-X303- 12:09, 13 December 2006 (UTC)
replies: text: I have removed it. (If there is any truth in the statement, someone will restore and source it.) —Ian Spackman 14:11, 13 December 2006 (UTC)
thread_title:  Pete Zah 

message: Buffalo, New York should have more styles of Pizza listed. A common and unique style in Buffalo is "chicken wing pizza" (to mirror Buffalo's addiction at deep-frying things) where the Pizza has blue cheese as the sauce (instead of traditional sauce) and topped with mozzarella, shredded lettuce and chicken chunks (that are usually breaded, deep-fried, and coated with Franks RedHot sauce). Also some restaurants have breakfast pizza, which is the dough, blue cheese again, topped with bacon, cheddar cheese, scrambled eggs, and more Franks RedHot sauce. Can somebody add these two variations to the Buffalo list?
Tcp2 06:21, 29 January 2007 (UTC)
thread_title:  Buffalo-Style Pizza 

message: I know it s impossible to obtain a common info considering the essentially local home made character of pizza,but I was wondering how come in an article so long it made no mention of diet issues... —The preceding unsigned comment was added by 24.199.94.204 (talk) 03:41, 8 March 2007 (UTC)
thread_title:  nutritional info 

message: I want to add a link to link removed as a resource to find pizza restaurants across the US.  Thoughts?
Nconada 08:40, 8 April 2007 (UTC)
replies: text: Oppose: I don't think it adds value on an article about pizza. It's US-centered and of limited interest for the majority of the readers. Matteo (talk) 08:44, 8 April 2007 (UTC)
replies: text: Oppose, it's a commercial link. The link in the question should be removed as well. LDHan 10:02, 8 April 2007 (UTC)
thread_title:  pizza restaurants 

message: Since there are so many obscure styles of American pizza listed, how about some of the more well-known Canadian varieties? I believe Montreal style pizza is distinct. Also a mention of the "Canadian" topping combo (bacon, pepperoni, and mushrooms) seems valid. I'm not sure if bacon is a common topping elsewhere, but when I delivered pizza, "Canadian" was one of the most popular topping combos. --70.81.251.32 09:50, 26 April 2007 (UTC)
thread_title:  Canadian Pizza 

message: Maybe it's nice to add that the 'pizza with ham' in Italy is mostly made with prosciutto ham and as such called like this.Marminnetje 17:50, 30 April 2007 (UTC)
thread_title:  Pizza prosciutto 

message: With huge articles containing lists for every imaginable thing on earth in wiki, I think it's a shame we don't have a big separate article with an exhaustive list of types of pizza. Where are all those pizza fanatics when we need them? ;) Xemoi 23:31, 11 May 2007 (UTC)
thread_title:  Suggestion 

message: Before you learn about Pizza let me just say that most people find it disgusting.Might it not be easier, as well as more accurate, to replace the part about regional pizzas with some kind of single text? I can't help but feel that that entire section could be replaced by a few lines stating that locally popular foodstuffs are often simply but on pizzas. Otherwise we'll have to gradually increase the list to include pretty much all countries in the world... It would become quite easy to see that  indians might put on tandoori chicken, australians bacon and eggs and americans cheeseburgers. --Djingis Khan (talk) 22:32, 14 November 2009 (UTC)
thread_title:  look all the way on the bottom 

message: In this article it says that pizza marinara has just the sauce, oregano and things. I'm assuming it's called pizza marinara as it has just the marinara sauce, but in the sauce article it says calling just the tomato sauce marinara is an American-Italian thing and that in Italy, marinara includes seafood (I'm assuming it's etymologically related to marine). Does anyone have any idea which is correct? 
Liam Markham 14:50, 10 August 2007 (UTC)
thread_title:  Marinara 

message: With regard to the changes made by "can't sleep, clown will eat me" on Sept 7. Wouldn't it be better to fix the formatting problems rather than simply revert all the edits that have improved the article - you've re-established all the repetitions, picture clutter and flow problems that existed before. At least let me know what the formatting issues are so I can fix them. Shoebill2 09:34, 7 September 2007 (UTC)
thread_title:  Formatting issues 

message: I'm not sure I want to tackle this but...
The section is a mess, and completely disorganized and full of junk for a subject as important as American-style pizza.  Possibly the American pizza should get carved out for its own article, and the main article could be a global overview that concentrates on pizza history and traditional styles.
The only valid pizza styles I see there are: New York, Chicago (deep dish), and California/gourmet.  Some of these others just happen to be how they make pizza somewhere, but aren't a real defined style, at most a regional variation.  New Haven-style pizza?  I don't buy it.  If it's true, not notable.  Chicago thin crust?  Not a defined notable style.  St. Louis-style pizza?  Not notable.  
Many things in the list aren't a style of pizza but a kind of pizza - Greek Pizza, Vermont Pizza, Hawaiian, Grilled.  At that level we have 20-50 equally important popular kinds - meat lovers, Indian pizza, barbecue pizza, Mexican pizza, vegetarian, garden....
There are regional variations all over the world.  Japanese pizza is very interesting.
The list of ingredients is odd.  It doesn't list the common ones, but lists some very questionable ones.  Anchovies, egg, pineapple, chucken, shellfish (claims)- yes, obviously. Banana, coconut, sauerkraut, eggplant, kimchi, couscous? - prove it with a citation, and show that it's not just a strange novetly.  Lamb, fish, and shellfish, Moroccan lamb, shawarma or chicken tikka masala, curry and Thai sweet chili - yes, for novelty pizzas, but if you're going to talk about them you need sources and context.  Pizzas can also be made without meat for vegetarians, and without cheese for vegans (not an accurate statement). Breakfast pizzas are topped with ingredients such as scrambled eggs (source, please). "Supreme" pizzas typically include a thick layer of many different toppings. (not a good description, and not a universal term)
And what to make of French Bread pizza, bagel pizza, and (shudder) English Muffin pizza?  These are just different inferior crusts.  There are some better versions if you want to start talking like that - focaccia-based pizza, flatbread.  And if you start getting into dough styles, there's sourdough, whole wheat, cornmeal, flavored doughs to start.... 
I think the first issue is we have to break this long list into logical sections based on: (1) different broad regional styles - New York, Chicago, California, and that's probably it; (2) local variations; (4) toppings - common, unusual, and specific combinations (e.g. Hawaiian); (5) novelty / ethnic pizzas - e.g. thai, Indian.  Then we should start insisting on sources, eliminating stuff if it gets challenged and there's no good source, and not let people add their favorite kind of pizza or make statements about stuff unless they can source it to an article.  I wouldn't worry about the pictures.  They'll fall into place once the sections are organized.  Wikidemo 14:26, 3 October 2007 (UTC)
replies: text: What about Italian regional styles? Notably Roman and Napolitan styles? Lawdroid (talk) 22:16, 30 March 2009 (UTC)

text: I strongly agree with Wikidemo's suggestion that "Possibly the American pizza should get carved out for its own article, and the main article could be a global overview that concentrates on pizza history and traditional styles." At the moment varieties of American pizza get more room than the original thing. If no-one strongly objects I shall do this shortly. Cooke (talk) 20:16, 31 March 2008 (UTC)
thread_title:  Problem with styles 

message: Can we please get a reference for the claim, "Grilled pizza, invented in Providence, Rhode Island...".  I first had grilled pizza rustica in Italy in 1943.
(Once again we have a food article where someone claims their hometown, the first place they saw something, is the home of that food.)  —Preceding unsigned comment added by 24.165.188.30 (talk) 00:02, 4 October 2007 (UTC)
thread_title:  Grilled pizza 

message: As a student we regularly eat 'Pizza toast'.  It is simply a piece of toast put under the grill with totato pure, cheddar cheese with oregano or basil plus optional ham, pinapple, mushrooms, peppers etc.  80.169.223.130 (talk) 12:26, 8 May 2009 (UTC)
thread_title:  Pizza Toast 

message: surely that should be tomato puree? 86.135.161.253 22:06, 10 October 2007 (UTC)
thread_title:  tomato sauce? 

message: Among Chinese people, it is a very prevalent belief to mistaken pizza as Chinese in origin and brought back to Italy by Marco Polo based on green onion pancakes.  Should we add this to this main article, or put it in the history article? --JNZ 22:54, 18 October 2007 (UTC)
replies: text: The dish is called "chinese pizza" in Europe (seen in Rome, Nice and Madrid), possibly in North America too. --NEMT 18:32, 29 October 2007 (UTC)
thread_title:  Chinese Myth Surrounding Pizza Invention 

message: It doesn't so much mean "capricious" as it does "a bite of this a bite of that" •Jim62sch• 00:18, 8 November 2007 (UTC)
thread_title:  Pizza Capricciosa ("Capricious Pizza"): 

message: "Pan pizza" should be described, as well as its origin. Badagnani 07:53, 10 November 2007 (UTC)
replies: text: "Wikipedia: The free encyclopedia anyone can edit." --NEMT (talk) 18:24, 22 November 2007 (UTC)
thread_title:  Pan pizza 

message: Removed quail from types of meat on pizzas. I am positive that quail pizzas exist but ANY meat could be put onto pizzas. We could spend all day listing the possibilities and that would ruin the integrity of the article.FreddyPickle (talk) 23:54, 19 February 2008 (UTC)
thread_title:  Removed quail meat as topping 

message: I certainly admire your attempt to come up with a better universal definition of pizza however, there are some notable problems with the definition you have come up with:
1. Your definition of pizza is not "universally recognised" (which is, of course, why I'm writing this).
2. The word "pie" is very controversial - it seems to be an American usage and is not universally accepted as you can see from the debate near the top of this page.
3. "Viscous sauce" is neither universal nor an accurate description. In Naples for example, the "sauce" is usually just crushed, fresh tomatoes - they are not really "viscous" (as in sticky) and it is debatable whether this could be described as a "sauce".
Therefore the previous definition is more accurate. However, I agree that the previous definition has deficiencies and have made a few edits in an attempt to make it more accurate. Shoebill2 (talk) 12:03, 2 March 2008 (UTC)
thread_title:  Universal definition 

message: Unless someone comes up with a valid citation for Dublin having the highest pizza consumption, I have removed this factoid from the article. 250 pizza's per hour is hardly the most in the world.
For example, Los Angeles probably has over 1000 pizza selling restaurants by itself plus many more in the suburbs, and if you figured that each restaurant only sold a single pizza every 4 hours, that by itself would average 250 pizza's an hour. I used to work for Papa John's Pizza when I was younger and that restaurant by itself sold over 25 pizza's per hour.
Now figure how many major pizza chains there are just in L.A.:
*Domino's Pizza
*Little Caesars Pizza
*Pizza Hut
*Papa John's Pizza
*Ameci Pizza
*Red Brick Pizza
*Chuck E. Cheese
*California Pizza Kitchen
*Numero Uno Pizza
*Me & Ed's Pizzeria
Plus the sit down places:
*Olive Garden
*Maggiano's Little Italy
*Brio
*Macaroni Grill
*Johnny Carino's
*Cheesecake Factory
In addition to all of the other smaller independent and family owned places that sell pizza.
There is absolutely no way that a city the size of Dublin sells more pizza volume per hour than a city like Los Angeles, New York City, Chicago, Detroit, Philadelphia, Houston, Dallas, Phoenix, London, Paris, Tokyo, Frankfurt, Berlin, Munich, the Italian cities of Rome, Naples, and Milan, or any other city that is subtantially larger.
Now perhaps Dublin may have the highest consumption per capita (per resident), but that is something totally different than total consumption volume (actual pizza's sold). If so, then the factiod needs to reflect that instead.  —Preceding unsigned comment added by Jeremywagg (talk • contribs) 16:09, 4 March 2008 (UTC)
thread_title:  Dublin Pizza Volume 

message: Sorry if I'm not supposed to add in like this, I'm figuring out all of this; I'm new to contributing. The pizza entry http://en.wikipedia.org/wiki/Pizza is protected or something and I can't change something that i think should be changed. Under Types of pizza:Pizza styles:U.S. styles and specialties:Chicago-style pizza (like the 17th paragraph down from the top.) it says "Some versions (usually referred to as "stuffed") have two layers of crust with the sauce on top. Deep-dish pizza was invented by a man named Ike Sewell (who was not even Italian, but of Jewish background) and first served in 1943 at Pizzeria Uno, which is still operating along with its twin restaurant, Pizzeria Due, in the River North neighborhood." I don't think "(who was not even Italian, but of Jewish background)" should be worded as it is. It sounds slightly bigoted by using "was not even Italian," implying that only Italians can creat pizza recipes. Please someone change this.  —Preceding unsigned comment added by Moi Boi (talk • contribs) 10:13, 8 March 2008 (UTC)
thread_title:  Background of Chicago-style pizza inventor 

message: There should be a section on the criticism of pizzas. Pizzas are expensive, tasteless things with soggy bases. Alex. 220.227.179.4 (talk) 12:54, 14 April 2008 (UTC)
thread_title:  Criticism of Pizza 

message: I'm not sure if it is called a template but I am talking about the box at the top right of the page. I don't understand the separation of pizzas into "regional variations" and "ethnic variations". Why is New York style pizza a "regional" variation but Mexican pizza is an "ethnic" variation - they are all regional variations. I therefore feel that there should only be one box called "regional variations" and one of the regional variations should be "American pizza". To list all the American variations in their own section, separate from all other variations greatly exaggerates the importance of American pizza and biases the article. I would sort this out myself but I just can't see how you edit the template! Technically, if you want to have 2 boxes - one for "regional" and one for "ethnic" then Italian variations like Neapolitan, Roman and Sicilian pizzas should be in the regional box while Mexican, Greek and American should be in the ethnic box. Shoebill2 (talk) 20:01, 17 April 2008 (UTC)
thread_title:  Problem with the template 

message: This is missing... I'll try and translate some from the Spanish Wikipedia - If you haven't had pizza in BsAs, you haven't had pizza!  —Preceding unsigned comment added by Pysproblem (talk • contribs) 22:27, 7 May 2008 (UTC)
thread_title:  Argentine Pizza 

message: Can someone add a good section on Lebanese pizza/mankoushe/man'oushé ?
Just briefly, this is a very soft round flatbread, thin (compared to the normal range of pizzas), with a limited number of toppings, such as
 Za'atar (aka 'oregano')
 Za'atar & tomato
 cheese, tomato & sausage
 meat
 meat & cheese
etc.
They are never cut into slices by the shop that make them (unless requested?). As a takeaway meal/snack they are served either rolled up, or folded in half, and wrapped in paper.
I hope someone can elaborate, as I haven't tried them from dozens of Lebanese bakeries (the main(?) vendors), so there could be wide variations in what I've typed.
--DaveDodgy (talk) 19:33, 24 May 2008 (UTC)
thread_title:  Lebanese pizza 

message: An article about Pizza is not complete if it does not talk about the pizzas from Sao Paulo city, a city with a lot italian tradition and very good "cantinas" and "Pizzarias". Wooden oven type of pizzas, thin crust, are common in the best pizzarias in Sao Paulo.
Thank you,
99.238.62.53 (talk) 22:55, 10 June 2008 (UTC)
thread_title:  Sao Paulo has one of the best pizzas in the world 

message: I have made various changes. I got rid of the picture at the bottom as it was of poor quality and added nothing useful. I have removed the "Ethnic variations" because this should not really be separate from "regional variations". It was also misleading to have only American pizzas under "regional variations". So all of these now come under the heading of "regional variations". There were also dishes under "regional variations" that were not variations on pizza at all but were coincidentally similar dishes - an example is Lamachun. It is also a little confusing having separate "Structural" and "Miscellaneous" categories so now, all these come under "Similar Dishes" along with the regional dishes that are similar to pizza but not technically variations of it. I have removed the ingredients section altogether as this covers such a huge amount of foods that it is not practical to include it. I have added some dishes like the Green onion pancake but removed some others which are too dissimilar to pizza to be included like Garlic knots. I have also added the Peel and Masonry oven to the newly named "Pizza Tools" section. I think that covers everything. Shoebill2 (talk) 12:10, 26 June 2008 (UTC)
thread_title:  Extensive edit of infobox 

message: An image or media file that you uploaded or altered, :Image:Burgbaconpizza.jpg, has been listed at Wikipedia:Images and media for deletion. Please see the discussion to see why this is (you may have to search for the title of the image to find its entry), if you are interested in it not being deleted.  Jaxal1 (talk) 19:39, 21 July 2008 (UTC)
thread_title:  Image:Burgbaconpizza.jpg listed for deletion 

message: I see that the main pizza page is closed for editing, but the section on Health issues is not complete.  There has been some in-depth research into fast foods, as well as preventive contributions of some foods to cancer, both of which have included some very interesting findings on pizza.
In addition, there is no mention of the fact that authentic pizza made with good ingredients (often homemade or made in a really good pizzeria), can be in fact a very healthy meal.  
Can we edit this section?  If so, we would need to include the references as well, which I can provide.
Iain001 (talk) 10:17, 29 July 2008 (UTC)
thread_title:  Health Issues 

message: [Welsh rarebit] should probably have a link from this section, too. 78.105.66.106 (talk) 18:46, 6 August 2009 (UTC)
thread_title:  Welsh rarebit 

message: I suggest Okonomiyaki be added to the sidebar as a similar food item.  —Preceding unsigned comment added by Jack Jumblies (talk • penderpizza.webs.com  contribs) 10:10, 5 September 2008 (UTC)
thread_title:  Japanese Pizza 

message: whats the source of Hawaiian pizza is known as pizza hawaii in the EU? in the UK and Ireland, (the UK has the second largest population of any EU member) its know as a hawaiian pizza  —Preceding unsigned comment added by 86.27.231.231 (talk) 00:48, 25 September 2008 (UTC)
thread_title:  Pizza Hawaii 

message: Pizza is measured in inches. I assume this is diameter, but I wasn't sure, so I checked the article and found no answer. Unfortunately, I've spent so much time looking that it's too late for me to order my pizza. Someone who regularly eats pizza, please add this to the article! Thomas Levine (talk) 06:26, 29 September 2008 (UTC)
replies: text: I would doubt that there is a universal way of measuring pizza size by diameter in inches.  What about using the metric system in France? Or square pizzas with no diameter? 18.96.7.180 (talk) 21:39, 15 November 2008 (UTC)
replies: text: Everywhere that I know of that serves pizza measured in inches measures the diameter - I've measured a few. Square pizzas normally just come in "Large", "Medium" type sizes. Circles are normally measured by diameter anyway. 90.195.179.135 (talk) 16:08, 21 January 2009 (UTC)
replies: text:  Sad to say, your knowledge is severely limited. One of the ways that pizza is sold in Italy is al metro - by the metre. Standard width, and you get a certain length. And of course, only one developed country uses imperial measure. Lawdroid (talk) 10:54, 9 May 2009 (UTC)
replies: text:  Having heard Brits talk about weight in "stone" and distance in "miles," I think the metric system has not entered day-to-day life outside the U.S. as thoroughly as some people would like to think.  —Preceding unsigned comment added by 64.81.163.112 (talk) 06:50, 25 February 2010 (UTC)
thread_title:  Size Measurement