I’d say the biggest difference is there’s no loyalty to Italian styles. It’s very much made in a way with local ingredients that make sense to the people who make it.
Bread flour instead of 00. Different crusts and shapes. Different cheese (dry instead of fresh mozzarella. Cow instead of Buffalo. Alternative cheeses like Wisconsin Brick cheese in Detroit style) and sauces.
I love a great Neapolitan or Roman style too. But I’m grateful for the distinct regional styles here and arguing about what’s better rather than what’s more authentic.
Bread flour instead of 00. Different crusts and shapes. Different cheese (dry instead of fresh mozzarella. Cow instead of Buffalo. Alternative cheeses like Wisconsin Brick cheese in Detroit style) and sauces.
I love a great Neapolitan or Roman style too. But I’m grateful for the distinct regional styles here and arguing about what’s better rather than what’s more authentic.