• db2@lemmy.world
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      9 days ago

      While originally topped with Velveeta, Altoona-style pizza is popularly topped with yellow processed cheese known as American cheese. The yellow squares of American cheese are a staple of this dish, used instead of the mozzarella or provolone common to other styles of pizza.

      Everything about that paragraph makes me feel ill.

      • db2@lemmy.world
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        8 days ago

        Fun fact, you can trigger Wikipedia editors by changing the page in developer console and posting a screenshot of it, they’ll scramble to revert a change that doesn’t exist.

        • Lucy :3@feddit.org
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          8 days ago

          Or just edit as usual, then click on preview and screenshot that. Also works on mobile!

    • AngryCommieKender@lemmy.world
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      8 days ago

      The most successful businesses in Altoona when I lived there in the early 2010s were drug rehabilitation centers. All the factories closed, and the town is slowly dying.

  • expatriado@lemmy.world
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    9 days ago

    American cheese on pizza? that’s the kind of thing I would do if I’m down to the last two items in the kitchen, and feel too lazy to go shopping, but still would hate it

    • jonne@infosec.pub
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      9 days ago

      That’s the type of thing you make if you have nothing else in the fridge and you can’t go out to get anything else. And you’d keep that shit quiet and never admit to it to anyone.

  • Mr. Zeus@feddit.org
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    9 days ago

    there’s no excuse for making a bad pizza. It’s pizza, it’s very hard to do it wrong

    • dufkm@lemmy.world
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      9 days ago

      Yeah like, just don’t call it a pizza and we’re good. Call it an “Altooner” or whatever, but don’t soil the good reputation of pizza with whatever this creation is.

    • Agent641@lemmy.world
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      9 days ago

      Misc toppings on bread dough with some kind of cheese is probably thousands of years old.

    • Psythik@lemmy.world
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      8 days ago

      The only people who say this are people who have never had good pizza before.

      The “iT’s PiZzA, sO iT’s GoOd” crowd drive me nuts. You would probably put ketchup and Velveeta on a Ritz cracker and call it a pizza. Have some standards, my dude.

      • Mr. Zeus@feddit.org
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        8 days ago

        I do have standards. It’s easy to make good pizza, you’d have to be an idiot with zero culinary skills to mess it up

  • Rooskie91@discuss.online
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    8 days ago

    Y’all better be careful or you’re going to fall down a rabithold of locally celebrated yet disgusting pizza in PA. It’s like a whole thing there.

  • bruhduh@lemmy.world
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    8 days ago

    I mean, sandwich bread, tomato sauce, ham and cheese on top, it’s not a pizza, it’s a microwaved 3am sandwich

      • chaogomu@lemmy.world
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        8 days ago

        Kraft singles are still cheese. They’ve just been pasteurized and adulterated with sodium citrate.

        That actually makes them super useful in making a cheese sauce.

        Add a few slices to a queso and it will not break.

        You fat. Smooth cheesey sauce that comes out perfect every time.

        You can make sodium citrate with lemon juice and baking soda. Lime juice also works. Really any citric acid.

        Anyway, you don’t need much to make cheese melt smoothly.

        • Schadrach@lemmy.sdf.org
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          8 days ago

          Kraft singles are still cheese. They’ve just been pasteurized and adulterated with sodium citrate.

          No, if it was just cheese that’s been pasteurized and adulterated with sodium citrate it would be pasteurized process cheese. A couple other additional additives are acceptable.

          When it has other additives but is at least half cheese by weight it’s pasteurized process cheese food.

          When it’s pasteurized process cheese product it’s not meeting any of those standards. Often because it’s less than half cheese or an addictive outside the accepted list to meet the other definitions is being used. Milk protein concentrate is an example, but also increasing the fat content with something like vegetable oil or adding flavoring agents to make the result taste more like cheese.

          The FDA caught Kraft singles not meeting the definition of pasteurized process cheese food something like 20 years ago which is why it’s labeled a pasteurized process cheese product.

          For any curious, the sodium citrate is an emulsifying agents that helps the natural cheeses used melt together smoothly, and pasteurization was originally done to prolong the life of the resultant mixed cheese as the whole original point of American cheese was to reprocess ends and scraps into something homogeneous and comparatively safe for long distance overland transport before refrigerated trucks were a thing.

        • Comment105@lemm.ee
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          7 days ago

          We literally bought a can of sodium citrate to adulterate cheese at home.

          Our nacho cheese is fucking amazing, and the cheese-milk ratio is absurd compared to what we used to be able to get. We can do 40% milk 60% cheddar and it still works. We stir in garlic, chili, cumin, salt and pepper, too.

      • bruhduh@lemmy.world
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        8 days ago

        When night munchies comes… You don’t care about quality of ingredients, anyway it’s just a slapstick sandwich and not a pizza, only “crime” they do is calling it pizza and pricing it as such, if it was marketed as cheap slapstick sandwiches on the go, i don’t think anyone would have problems with that

  • Tikiporch@lemmy.world
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    8 days ago

    Every person I’ve shared Altoona pizza with ironically has ended up unironically liking it, so I don’t know anymore. I’ve never actually had it myself. Maybe this isn’t any worse than Hawaiian pizza or cauliflower crust pizza?

    At the end of the day though, this is just a regional food - like Cincinnati chili or Chicago hot dog - only after all the good ideas are taken, this was what was left. If they can sell one to everybody passing through Altoona just once, they’ve made a fair amount of money.

    • s_s@lemm.ee
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      7 days ago

      Cincinnati chili is beloved by Cincinnati, though…