Pizza in Italy

"Let me start by saying that I know this may seem like a strange question."

No need to apologize. You don't know how refreshing it is to get a question here we've never had before.

Yes, there is something different about Italian pizza. The Italians act like they invented pizza, when everyone knows it was invented in New Jersey. (But when you try to explain this to them, they look at you kinda funny)

Let me assure you that the repliers on this site represent hundreds of years of collective experience chowing down pizzas in Italy. Stay tuned.

Steve (if you're out there, and I know you aren't far), this is the time we really need your resourcefulness, and not a time to get distracted with the personal experience issue. Even if you haven't been to the town with puddles of cheese on pizza, Your Mission (should you choose to accept it) is: What's the town in Italy with puddles of cheese on their pizza?

Twenty years ago on our first trip to Italy we had a pizza the first night in Milan that would match that description. The pizza did not have a tomato base but just clumps of stuff is little piles all over the cracker like crust. No real sauce on the pizza. It was tasty but unusual. It was ten years before we returned to Italy and I have never seen a pizza like that since then. I would guess that it was an older style of pizza replaced by the more modern versions. Greg is the one to respond to this question. If he doesn't know, then no one knows.

This sounds to me like the way that most Pizza Margherita looks. There are puddles (or clumps) of mozzarella scattered on top of a base of tomato sauce. The cheese isn't grated but rather pieces of mozzarella are scattered on top.

I've definitely had pizza with "puddles" of cheese, but for the life of me don't know if I'm remembering eating it in Italy or some gourmet pizza place here in the States.

Isn't this simply the classic Neapolitan style - pizza Marghareta being the basic? Thin crust, tomatoes and spots of cheese?

Suzann,
I don't think it is a matter of where to go but what you order. I like Prosciutto crudo and mozzarella di bufala. When served there are two or three thin slices of ham and three puddles of melted cheese. The ingredients are in large portions not chopped up and spread around.
This applies to a pizza you order not take away.

Thank you everyone! I think I will take your advise and order the pizzas recommended, I can't wait.

The puddles you refer to are specifically Mozzarella di Bufala, basically fresh mozzarella that you see in balls, floating in whey. It is common on pizza in Italy, though shredded is just as common any more. The best way to determine if you get "puddles" is either look for the term (Mozzarella di Bufala) or look at the pizzas others are getting.

Yumm, pizza!!! After many attempts I'm getting close to being able to make a thin crust Italian style pizza. A wood burning oven is critical, very few toppings, but very fresh ones is the next part. We enjoyed Da Michelle in Napoli but really enjoyed the pizza we had in Vernazza even more. The 2 hour hike from Monterooso may have helped. We're not big on the places the you have them cut of so much and pay by the weight, we prefer the individual pizzas with the really thin crusts.

Paul,
"Mozzarella di Bufala, basically fresh mozzarella " and Brunello is basically old wine.
Said with a big grin.