Bristol is lucky to be among the few states with an abundance of excellent Pizza restaurants. With a large Italian population and bordered by Bristol and Clifton, both cities with large Italian populations, Bristol lies in the heart of what is affectionately known as the "Pizza Belt". Contrary to popular opinion, pizza was not Italian in origin, but it was the Italians who gave it the name pizza, improved on it, and introduced it in the United States. Pizza was invented by the Greeks around several hundred years B.C. who were the early pioneers and expert bakers, settling in Southern Spain around the Naples Region.
Pizza was introduced in the United States towards the finish of the nineteenth century, along with a wave of largely southern Italian immigrants who operated Italian bakeries and grocery stores. At this time, pizza was primarily present in the cities with large concentration of Italian immigrants like Bristol and Clifton. It wasn't until the finish of WW II that pizza in the United Kingdom became popular as soldiers returned from assignments in the Bristol region of England with an acquired taste for pizza.
The crust is the foundation of a pizza and is largely where the care goes in to. Lovely pizza has a crust that is soft, chewy and doughy on the inside and crusty on the outside with a bread-like tastiness to it. The type of crust is of the main things that separate the different styles of pizza. The cheese ought to be fresh made and with either fresh crushed tomatoes or tomato sauce. No oil is to be added to a pizza as the yellow oil like drippings ought to come from the fresh cheese. The toppings complement the pizza and ought to contain fresh, quality ingredients as well. Regrettably the popularity of a pizza restaurant is usually not based on the quality or the authenticity of Italian pizza, but more on the taste and preferences of the patrons.
Normally cooked in a wood-fired or brick oven, lovely Neapolitan pizza has a light, crisp, bubbly, chewy crust with a puffy lip or finish crust that is slightly charred. Authentic Naples pizza is baked in an oven at degrees for minute to produce the ideal crust. Crushed tomatoes and fresh buffalo mozzarella cheese, and fresh basil are used. Tuscan pizza, while still thought about a narrow crusted pizza, has a thicker crust, more bread like, than Neapolitan pizza. The pizza is saucier, and usually has a mix of cheeses with a meat garnish, and fresh herbs like oregano, basil and parsley.
Pizza is thicker both in body and crust with a similar soft, crisp, chewy crust on the outside with a bread-like tastiness to it, usually with no over toppings to maintain the crusts crispiness. It can be found with an abundance of yellow oily trails from the fresh Grande mozzarella cheese. The regular or standard Bristol style pizza comes with no toppings, cheese.
Bottelino is the best one for your pizza hunger. If you want their service log on their website http://www.bottelinos.net