That’s the question. 
It could be a quiche or something.
(btw: I don’t like Pizza Hawaii.)
That’s what I also do: when I make “bolognese”, I just take my favourite lasagna recipe (with small, 2cm diameter max. handmade meatballs with parsley, garlic and parmiggiano, which are delicious but a LOT of work) and only make the ragù.
Béchamel sauce is something any amateur cook has to learn how to make (properly) first.
I’m ok with fruit in pizza… as long as others eat it 
give me cheese!
Since there’s so many Italians here with culinari skills I thought I would ask for some help:
I have tried arrancini recipes several times but didn’t satisfy me. Anyone with a good recipe to share?
I´m german and “pasta alle cozze” sounds so weird…
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Sorry, not me. It’s a recipe from another region, which hasn’t never been part of our family tradition. But I suggest you to browse giallozafferano.it for any recipe. It’s generally a farly reliable site and has almost ANY italian recipe. Google translate should do a good job there, and if needed I can help.
https://www.google.it/amp/ricette.giallozafferano.it/Arancini-di-riso.html%3Fgoogle-amp=1
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It’s the first time in my life I hear about those styles. I find quite obvious that such pizza styles could exist… what I find strange is that those styles could be popular in Germay. Or, more precisely, why should those far american styles more known then some original italian styles… Could you tell the difference between a Trancio style, Tonda style or Neapolitan style? These are the only 3 styles you can find in restaurants in Italy.
“sounds” or “feel”? I mean, is it the name, or the idea of putting mussels into a pasta dish that bugs you?
“Kotze” is German slang for “vomiting”. It’s pronounced like “cozze”.
“Chicago Style Pizza” isn’t popular in Germany, but you can but it. The most sold and most popular pizza is a “normal” pizza with salami.
/edit: Most Germans are barbarians regarding pizza. Nothing is more delicious than an original Italian pizza! But what you get in Germany is a cookie with tomatoes and cheap salami. In Germany most “Italian Restaurants” or “Pizzerias” aren’t worth the name. I’m still searching for a good Italian restaurant in my city…
Can you please try to explain me those two styles?
I think Wikipedia gives all information:
And in Germany we have this frozen food called “American Pizza”:
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As I´ve said Chicago looks more like a Quiche to me.
I´m pretty sure most pizza in germany is closer to the american styles than any original ones, as long as you eat anywhere but in an italian restaurant.
I only know of Chicago Pizza because of Jon Stewart making fun of New York major Deblasio (a former Chicago resident) for prefering Chicago style.
The name. It sounds like “Pasta Everyone Vomits” spoken with a heavy accent.
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To sum it up, NY style pizza has thin crust and Chicago style is thick-crust or “deep dish”.
New Yorkers will often fold a slice in half in order to hold it easier.
I was fortunate enough to eat real Italian pizza in Rome, and it’s of course very different.
Oh boy! I used to work in southern Germany and my former boss told me, that he likes to travel to Italy, but that he would never ever order pizza in Italy ever again, because “Italians can’t do pizza, only Germans can do it!”. I was so shocked, because a couple of days earlier, I came back from a vacation (my first trip to Italy and Rome) and I just had my best pizza of my life. And pasta of course. What a sad life this man had to live.
Pizza Hawaii is a natural thing, however instead of ham I order it with Salami. When I hand make pizza at home I always make a Pizza Margherita with buffalo mozzarella and tomato and basil.
And I LOVE frozen pizza. We have so many in a standard supermarket and I still haven’t had all of them. 
I also never heard of Chicago style but of NY style. Now I really want to try them both.
And the three styles you mentioned! They sound fabulous. (I don’t know what they are.)
I am German and I can assure: It’s the other way around!
Same here! I’m a huge fan of the Italian food, especially (but of course not limited to) pizza and pasta. (On the opposite, the German wines are better. )
Ok, I’ll try to explain. It’s not easy…
“pizza tonda” means “round shaped pizza”. It is the classical pizza you order at a restaurant. One person, one entire pizza tonda.
Officially, according to Wikipedia, the two most common pizza tonda are Roman style and Neapolitan Style.
Roman style is very thin (2-3 mm), crispy, large diameter (30-35 cm).
Neapolitan style is slightly thicker (5-6 mm), soft, with a large soft crust, and a smaller diameter (about 25 cm)
But I wrote “tonda, neapolitan and…” because in my region the thin and crispy style is far the most common, so when people say “pizza tonda” they are referring to the thin one. In the last 10 years many restaurant became famous preparing neapolitan style pizza.
If you live in Napoli obviously “pizza tonda” is the neapolitan style. If you live in Milan, like me, “pizza tonda” is the Roman style.
To complicate the matter I’ll add that the terms “roman” and “neapolitan” can refer not only to different styles in making pizza, but also to some pizza flavour:
“Napoli” is with tomato, mozzarella, anchovies.
“Romana” has tomato, mozzarella, capers, olives
So you can have a “pizza romana” in style while “neapolitan” in flavour, and vice versa…
3…2…1… @milanfahrnholz’s head exploding.
So, let’s stick back to the topic. I said that in italian restaurants you can have three styles…
Romana (I called it “tonda”), large, thin, crispy
Napoletana, smaller, thicker, soft
And, finally, “al trancio”:
This kind of pizza is typical of cheaper and/or more informal restaurants.
While the two kinds of “pizza tonda” are made directly on the stone with no fat, pizza al trancio is made in a large pan with a thin layer of olive oil.
The pan is usually divided in 6 slices. So one pizza serves 6 people.
The bottom is very crispy (much more than romana style), while the top is very soft (much more than napoletana). It is very thick (3 cm).
In addition to these 3 restaurant-style, I could mention two other very popular styles as street food:
La pizza del panettiere (Bakery style pizza)
Which is very dry and compact, so that you can buy it and eat it on the go without messing up. Usually it is eaten cold:
Pizza al taglio (cutted pizza)
you can have it in fast foods, malls, or in booths on the street. it is similar to the pizza you can find in bakerys, but usually it isn’t so dry and it is always served warm:
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Argh, stop posting pics! It’s midnight in Germany and I get very hungry (and the wish to instantly drive to Italy)!
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I’m a food pornographer.
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I really did turn into Homer Simpson looking at all that pizza…
Interesting, any recommendations? I’ve heard of Germany being known for beers, but not wine.
To be honest I don´t know much about Pizza except this:
I mean the possibilities for toppings are endless, aren´t they? 
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