Why does my local Dominoes suck so bad?

[Doc]

Not quite, though you are on the right track as far as my palate is concerned.  The cowpies assertion is indeed false.  I had three glorious years of experience to confirm my belief in the True Home Town of Pizza: Bella Napoli. 

La Pizza Vera was invented in Naples, Italy, in the 16th century as I recall on the occasion of a visit by the Austrian Empress Margharita.  (The style is still called "Pizza Margharita.")  The dough/crust is made of water, yeast, 00 Semolina flour, salt, and olive oil, topped by a sauce made of fresh tomatoes (pomodori) basil, salt, mozarella cheese (fresh) and I think a splash further olive oil.  A boss of mine had a pizza oven in his back yard, and twice a year the entire office would go to his house for a pizza party: we'd make it right there, fresh.  Best deal of all is that the best Mozarella, Mozarella di Bufala, is made in Mondragone, just 15 km north of Naples, so fresh Mozarella of the highest quality is never out of stock in Naples.

The crust is very thin compared to American Pizza.  It is cooked in a specially constructed oven made of brick and tile, heated by wood fire, with cooking temps in the realm of 700F.  The long paddles take some getting used to, I lost a few pizzas to spazzing out with the paddle.  The pizza cooks much faster than a similar American pizza, and standard size is a touch smaller than a standard American Medium pizza.

To my palate, the pizza in Naples, Italy, cannot be beat topped by any pizza, anywhere.  Lighter, more flavorful, and of course one can add a variety of toppings.  The fresh local tomatoes, grown in volcanic soil, are the clincher in the sauce, likewise a delicate crust that nearly demands a knife and fork attack mode. 

That said, many folks who were raised on pizza in the US disagree with some vehemence, as they prefer the heavier and more highly spiced American pizza sauces and crusts.  I cannot fault them for their preference. 

In reality, pizza is a fine meal for anyone, particularly Leshy.  :D 

The best pizza in America, in terms of faithfulness to La Pizza Vera, is served at a place called Lombardi's in New York.  The core problem is getting into that place, it is world famous.  I don't do lines for dinner. 

There were some good brick oven pizza places in Connecticut where one could have a fine Pizza Margherita . . .  just not up to Napoli standard.

Pizza made in America is as different from La Pizza Vera as spaghetti or farfalla pasta is different from Chinese noodles.  Its roots are similar, but a new species has developed.

Occhi
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That is the sort of pizza I like... Which I make at home.

However, I do on occasion love American deep dish pie.

Water buffalo cheese is sooooo good. Haven't had any for a while.