In Italy you find real, good pizza only in few pizzerias, where they actually care about the quality. Most of the restaurants there just make some cracker crap with a thin layer of tomato sauce and low-quality mozzarella simply because the people will eat it anyway. Otherwise, you just make it at home. It's not even that difficult.
EDIT: about Tweaker's photo:
It looks good, but serious pizzas differ in a few details:
- Thicker spots of mozzarella, and dryer. You can see the tomato through that one, and it looks a bit too watery.
- Moar tomato sauce, but just a bit. Too little tomato will make the pizza very dry, but too much will make the mozzarella float and you'll pour a waterfall of red sauce on your pants when eating a slice. Also, needs oregano.
- The bread looks fine but I would make it a little bit thicker.
- Basil shouldn't be cut to pieces (this is not really relevant, but I just love the flavor of basil leaves
This is more like it:
Edited by SHNS0 - 4/21/11 at 11:08am