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Used in reference to style of Pizza made new American style. Thin crispy crust with chewy center; made with super high gluten flour grown in mid america. A cross between neopolitan and New York styles with focus on local food systems. All ingredients must be grown within 100 miles.
Pizzaria Bianco, The Front Door Pizzabar, and Pizza at Chez Panise are just a few pizzaioli's re-defining pizza "neoameripolitan" with a focus on quality using local food systems and old world methods.
by Dave Krick March 31, 2006