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Source: (consider it)
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Thread: The Perfect Pizza
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Ariel
Shipmate
# 58
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Posted
... does not resemble a lukewarm, soggy pancake smeared with tomato puree and covered in stale cheese that slides off when you try to put a fork into it. It does not have stuffed crust, nor a whole bunch of fusion toppings like wasabi chicken with curried pistachio, spinach and fried egg.
The Perfect Pizza is a deep pan Margherita served straight from the oven, with a base sauce made of onions and lots of tomato, maybe a pinch of herbs, and on top, a good supply of extra-mature cheddar (still bubbling slightly from the heat) and some mushrooms.
What's your Perfect Pizza?
Posts: 25445 | Registered: May 2001
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Kyzyl
Ship's dog
# 374
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Posted
Perfect pizza is a real pizza margherita - thin crust, good sauce, mozzarella, basil, and that's it.
Like this... Perfect Pizza
[ 07. March 2014, 17:57: Message edited by: Kyzyl ]
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I need a quote.
Posts: 668 | From: Wapasha's Prairie | Registered: Jun 2001
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Heavenly Anarchist
Shipmate
# 13313
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Posted
I happen to like spinach and a baked egg on my pizza ![[Smile]](smile.gif)
But my favourite would be based on a lovely Stilton and pear one that Waitrose used to sell. Thin crust with fresh basil and olive oil.
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'I love deadlines. I like the whooshing sound they make as they fly by.' Douglas Adams
Dog Activity Monitor
My shop
Posts: 2831 | From: Trumpington | Registered: Jan 2008
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Kitten
Shipmate
# 1179
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Posted
The perfect pizza has lots of vegetables, including mushrooms, onions and peppers, a drizzle of balsamic vinegar, and absolutely no sweetcorn or pineapple
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Maius intra qua extra
Never accept a ride from a stranger, unless they are in a big blue box
Posts: 2330 | From: Carmarthenshire | Registered: Aug 2001
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Edith
Shipmate
# 16978
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Posted
Is not a dumping ground for leftovers.
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Edith
Posts: 256 | From: UK | Registered: Mar 2012
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Pomona
Shipmate
# 17175
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Posted
Egg and spinach are very nice (and very authentically Italian) pizza toppings.
My perfect pizza has a thin base made with olive oil, topped with mascarpone, proscuitto cotto, garlic roasted mushrooms and olives. Or goats' cheese, roasted veg (courgette, aubergine, mushrooms, asparagus which is surprisingly good roasted) and spinach. Neither has tomato sauce - not all pizzas in Italy do.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Firenze
Ordinary decent pagan
# 619
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Posted
My current favourite is one peddled by an Italian chain restaurant - a white pizza with walnut pesto and baby onions.
By and large Pizza Cipolla is the one I'd go for on a menu - unless of course there's a Pizza which promises to be smothered in chilli.
If I could wind back time, it would be to a pizzeria in Tuscany 30 years ago: we would go every evening and have a pizza - and then feel we could manage just a little more, to round off the bottle of Vino Nobile - so would order a Cipolla.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Organ Builder
Shipmate
# 12478
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Posted
I suppose I ought to state first that for me PP is American--provincial as that may be. I like thin crust, but I also like Chicago style. Anything on earth that resembles a cheese pie is going to turn my head, whether it's a pizza or something else.
Regardless, I like good crust--crisp or chewy, but not soggy. Wood or coal burning ovens make a better pie. Don't be stingy with the cheese, and if I add toppings it is likely to be Pepperoni and green olives (which is probably a little odd, but seems to fill some chemical need for my taste buds).
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How desperately difficult it is to be honest with oneself. It is much easier to be honest with other people.--E.F. Benson
Posts: 3337 | From: ...somewhere in between 40 and death... | Registered: Mar 2007
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Bob Two-Owls
Shipmate
# 9680
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Posted
I only like the ones I make myself, wholemeal base, chopped tomatoes, lots of cheddar, anchovies, tuna and pepperoni. If no fish available then I like a peshwari pizza with sliced tomatoes, wensleydale, dried fruit, almonds, coconut and honey.
Posts: 1262 | Registered: Jul 2005
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Firenze
Ordinary decent pagan
# 619
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Posted
Pizza Gyros. It was somewhere just over the German border, not far from Aachen - and it did what it said on the label; a sea of melted cheese with bits of grilled lamb.
Also: in Florence, near the Arno, these little streets named for Dante's famous opus. We're staying in Pensione Esperanza in Via del Inferno (lit. The Hope in Hell) and just over the bridge there's a pizzeria - nobody in but us and a big TV showing a World Cup match between Italy and South Korea. Gorgonzola pizzas - thin crust barely containing a lake of cheese. Italy win and all night the Vespas scoot under the windows with people shouting.
Ah memories.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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The5thMary
Shipmate
# 12953
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Posted
Organ Builder: I also love green olives on pizza! I hate "frou frou" toppings such as artichoke hearts and shrimp. Pesto pizza is great. Eggs on pizza?! To each their own, I guess but....blecch!
Onions, pepperoni, green peppers, green olives. Sauce that is slightly sweet. Thick or thin crust as long as it's not greasy or soggy. I actually really like the pizza sauce that comes in the Chef Boyardee Pizza kit that is sold in grocery stores. That was what our family had for pizza night because we lived out in the country and this was before pizza delivery was even a notion.
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God gave me my face but She let me pick my nose.
Posts: 3451 | From: Tacoma, WA USA | Registered: Aug 2007
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Kelly Alves
Bunny with an axe
# 2522
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Posted
Hand tossed crust, double mushroom with tangy marinara sauce (I hate wimpy sauce) and lots of cheese.
And sometimes, just cheese. But lots of it.
And the first time I tried real Chicago Style, it blew my mind.
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Ariston
Insane Unicorn
# 10894
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Posted
Wood-fired, crisp crust, irregularly shaped (Lazian/Roman style), with some burn at the bottom. Better still if they bring it out on two plates. Usually cappriciosa, especially if it has anchovies in addition to the usual olives, spicy salami, and artichokes—though I can be talked into a good pizza biancha on occasion.
I'll take a negroni before, lambrusco during, and Fernet Branca after. The first can be foregone, the last is for the sake of tasty Fernet, and the middle…well, okay, frizzante lambrusco benefits more from wood oven pizza than anything else, but I could go with one of about fifteen dozen beers instead.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
The Italians consider drinking wine with pizza a Bit Odd.
I think the reason I have so many pizza madeleine moments, so to speak, is that it's so often the first meal of the holiday. In a day or so you'll have sussed out the area, in a week you'll have a favourite restaurant - but just now, you're hungry and looking for something that doesn't involve too much riffling through the dictionary.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Ariel
Shipmate
# 58
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Posted
My understanding of it is that Italian pizza is a quick street snack which you buy by the slice. I'm physically incapable of eating an entire pizza, so a slice or two will do just fine.
My mother used to make a really tasty Margherita, base and all. She'd had an Italian boyfriend before she got married and learnt some recipes from him. I rarely have pizza these days but hers remains my benchmark.
[ 08. March 2014, 09:06: Message edited by: Ariel ]
Posts: 25445 | Registered: May 2001
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EloiseA
Shipmate
# 18029
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Posted
Nothing beats scrocchiarella (crispy thin crust) Roman-style pizza from a wood-burning oven, topped with a few anchovies, pecorino cheese, fennel seeds and a grinding of black pepper.
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“You shall know the truth and the truth shall make you odd.” Flannery O'Connnor
Posts: 55 | Registered: Mar 2014
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L'organist
Shipmate
# 17338
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Posted
Authentic pizza (as cooked by friend's Italian mother): - very think crust - as thin as you can make it
- fresh passata with a little garlic, and fresh basil
- roughly torn mozzarella
Make sure the mozzarella is really fresh and squeeze well before shredding: it tastes wonderful.
If making at home I still use a thin crust but like to top with wilted chopped spinach, mushrooms, garlic and smoked checken.
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Rara temporum felicitate ubi sentire quae velis et quae sentias dicere licet
Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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Pigwidgeon
Ship's Owl
# 10192
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Posted
quote:
Originally posted by Firenze:
I think the reason I have so many pizza madeleine moments, so to speak, is that it's so often the first meal of the holiday. In a day or so you'll have sussed out the area, in a week you'll have a favourite restaurant - but just now, you're hungry and looking for something that doesn't involve too much riffling through the dictionary.
Exactly! I've eaten pizza all over the world. It seems to be the universal food, and if you know no words in the local language, you can always make yourself understood when ordering pizza. (And it's almost always yummy, and not very expensive.)
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"...that is generally a matter for Pigwidgeon, several other consenting adults, a bottle of cheap Gin and the odd giraffe."
~Tortuf
Posts: 9835 | From: Hogwarts | Registered: Aug 2005
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by Pigwidgeon:
quote:
Originally posted by Firenze:
I think the reason I have so many pizza madeleine moments, so to speak, is that it's so often the first meal of the holiday. In a day or so you'll have sussed out the area, in a week you'll have a favourite restaurant - but just now, you're hungry and looking for something that doesn't involve too much riffling through the dictionary.
Exactly! I've eaten pizza all over the world. It seems to be the universal food, and if you know no words in the local language, you can always make yourself understood when ordering pizza. (And it's almost always yummy, and not very expensive.)
Sadly, not in Japan or other countries where eating cheese is not the norm. Japan does not make good pizza.
5thMary, I think Italians might be a bit puzzled at artichokes being considered 'frou frou'! They are delicious on pizza anyway, though I'd never have shrimp.
I am not really a fan of American style pizza as I don't want all the sauce and cheese, but if I did have it then I would have Italian sausage and mushroom.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by Ariston:
Wood-fired, crisp crust, irregularly shaped (Lazian/Roman style), with some burn at the bottom. Better still if they bring it out on two plates. Usually cappriciosa, especially if it has anchovies in addition to the usual olives, spicy salami, and artichokes—though I can be talked into a good pizza biancha on occasion.
I'll take a negroni before, lambrusco during, and Fernet Branca after. The first can be foregone, the last is for the sake of tasty Fernet, and the middle…well, okay, frizzante lambrusco benefits more from wood oven pizza than anything else, but I could go with one of about fifteen dozen beers instead.
Negronis are the best. I like sharp Italian-style soda with pizza best I think, though. Grapefruit or blood orange San Pellegrino or Chinotto, please.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Margaret
Shipmate
# 283
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Posted
I found my perfect pizza (improbably) in a French restaurant in Vientiane when we were on holiday in Laos. It was a four-cheese pizza with the thinnest of crusts and four French cheeses; I can't remember them all but I think one was Brie, and it was dotted with great melting chunks of Roquefort. Ahhhhhhhhh...
Posts: 2456 | From: West Midlands UK | Registered: May 2001
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quetzalcoatl
Shipmate
# 16740
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Posted
Definitely with pineapple, also pickled walnuts, anchovies, prawns, cheddar cheese, preferably on a peshwari naan base. Of course, home-made, (except the naan). Authentic? Who the f cares.
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I can't talk to you today; I talked to two people yesterday.
Posts: 9878 | From: UK | Registered: Oct 2011
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MrsBeaky
Shipmate
# 17663
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Posted
Thin crust with plenty of cheese and anchovies....I'm now craving one.
My U.S. family always drink beer with pizza and it does taste good even though I'm not a beer drinker.
(Pizza here is best avoided unless you are in Nairobi)
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"It is better to be kind than right."
http://davidandlizacooke.wordpress.com
Posts: 693 | From: UK/ Kenya | Registered: Apr 2013
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no prophet's flag is set so...
Proceed to see sea
# 15560
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Posted
The specifics of the making are only as important as the quality of ingredients.
Tomatoes shall be those oblong ones, as adopted by Italy, but grown in your own garden, lovingly tended for several months. Basil shall be a friend to the tomatoes, both in the garden and on the crust.
The crust shall be started in the morning, with a sniff of yeast, all of the water and only 1/3 of the flour, stirred some multiple of times, about 100, all in the same direction. Then once the sponge collapses, olive oil, more flour a touch of sea salt and it is time to roll it.
The cheese must have definite and at least moderately strong flavour or you will be tempted to use too much and create a heavy mudpie of fat and starch in your belly.
The oven shall be hot, hot, hot. Quick in, quick out. And pizza shall be eaten with wine, mostly. The beer is saved for the heavy store boughten or delivery kind, where sorrows must become soggy and heavy with the crust and terrible things like pineapple lie in wait like land mines of sweet death. If you want pineapple, what stops you from jelly beans?
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Out of this nettle, danger, we pluck this flower, safety.
\_(ツ)_/
Posts: 11498 | From: Treaty 6 territory in the nonexistant Province of Buffalo, Canada ↄ⃝' | Registered: Mar 2010
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Firenze
Ordinary decent pagan
# 619
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Posted
There are two orders of pizza: real - freshly made - and shop bought. I think you have to judge each in its category.
There's a local brand here which offers a Haggis Pizza.
Waitrose do a range of regional pizza, which are generally good.
M&S pizzas are disappointingly bland.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Pomona
Shipmate
# 17175
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Posted
Tesco Finest pizzas are surprisingly good, they do a very tasty mushroom, ham and mascarpone version.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Pigwidgeon
Ship's Owl
# 10192
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Posted
quote:
Originally posted by Jade Constable:
Sadly, not in Japan or other countries where eating cheese is not the norm. Japan does not make good pizza.
No cheese? No pizza? ![[Eek!]](eek.gif) OK, I'm definitely not visiting Japan.
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"...that is generally a matter for Pigwidgeon, several other consenting adults, a bottle of cheap Gin and the odd giraffe."
~Tortuf
Posts: 9835 | From: Hogwarts | Registered: Aug 2005
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Palimpsest
Shipmate
# 16772
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Posted
I don't believe in platonic perfection. There are many incomparably wonderful pizzas.
I grew up in New York, so I'm a thin crust believer, preferably from wood fired or coal oven. I've not tried charcoal, but I suspect it would be good as well. Chicago style or Sicilian thick crust can be good, but it's very easy for it to become terrible. I like the sauce not to be too sugary and generally the mozzarella in modest amounts and not a cauldron of glop.
A slice of cheese pizza from a New York street pizzeria is often great. For toppings on a pizza, SMOG is good; sausage, fresh mushroom and onion and if they are freshly made, roast peppers.
If fresh real tomatoes are available tomato and basil perhaps with prosciutto. One the East Coast, a clam and parsley pizza is a nice change.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by Pigwidgeon:
quote:
Originally posted by Jade Constable:
Sadly, not in Japan or other countries where eating cheese is not the norm. Japan does not make good pizza.
No cheese? No pizza? OK, I'm definitely not visiting Japan.
They do have cheese (and pizza), it's just not very good. Japan and much of Asia are mostly lactose-intolerant, which is why there isn't a cheesemaking heritage. But please do visit Japan, they have such delicious food, even if it doesn't involve cheese or pizza.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Ariston
Insane Unicorn
# 10894
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Posted
quote:
Originally posted by Ariel:
My understanding of it is that Italian pizza is a quick street snack which you buy by the slice. I'm physically incapable of eating an entire pizza, so a slice or two will do just fine.
There's (at least—I suspect there are more) two kinds of Italian pizza: pizza al taglio, which comes by the slice, and pizza al forno di legno, wood oven pizza, which is whole and unsliced. British pizza, I've noticed, tends more towards the latter (it's a whole, unsliced, knife-and-fork affair, with one pizza per person), with American pizzas tending to come sliced, and often shared.
I'm almost surprised nobody's mentioned St. Louis style pizza, which, the one time I had it, gave me inexplicable cravings for years afterwards—a cracker-like crust, basic tomato sauce, decent toppings, but a buttery cheese unique to the area, Provel. God knows if there's any actual cheese in it (I think there is) or if it's just the most weirdly delicious plastic ever invented, but there's nothing else like it.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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Sioni Sais
Shipmate
# 5713
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Posted
If you want a street snack then Calzone is probably best. They are like a folded pizza, rather like our pasties. Utterly unsophisticated but easy to eat in the street.
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"He isn't Doctor Who, he's The Doctor"
(Paul Sinha, BBC)
Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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basso
Ship’s Crypt Keeper
# 4228
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Posted
My first shipmeet was for NoCal pizza (as Kelly always bills it).
I mentioned having eaten a pizza (Trentino, from a local chain called Amici's: Mozzarella, Parmesan, Crumbled Feta, Baby Spinach, Red Onions, Pancetta (Italian Bacon), Herbs, and Meyer Lemon Olive Oil (No Tomato Sauce)) They make theirs on a thin crust in a wood-fired oven.
Kelly asked "when's the meet?" and threw in a couple of for emphasis. The meet happened a couple of weeks later and I've never looked back.
Posts: 4358 | From: Bay Area, Calif | Registered: Mar 2003
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The5thMary
Shipmate
# 12953
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Posted
Papa John's tried out a wheat berry crust several years ago but it didn't catch on, sadly. My wife and I loved that crust! It was nutty and a little bit chewy. I also love the pizza from the Seattle PCC markets. When I lived in Seattle in the 1990's, they didn't sell pizza by the slice but when I was visiting last July, some friends took me back there and I got some slices of freshly made organic pizza. Yet another reason why I'm planning on moving back to the Seattle area!
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God gave me my face but She let me pick my nose.
Posts: 3451 | From: Tacoma, WA USA | Registered: Aug 2007
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Cottontail
Shipmate
# 12234
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Posted
When I was a student, we took an Italian friend out to an Oxford pizzeria. He was deeply appalled when one of our party ordered a deep pan pizza with mushrooms and pineapple: "You eat fat pizza with fruit on it??"
He spent the rest of the evening chewing through his thin crust margherita in grim silence.
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"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
Posts: 2377 | From: Scotland | Registered: Jan 2007
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Kelly Alves
Bunny with an axe
# 2522
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Posted
Did anybody break it to him about Chicago Style?
And I hate pineapple on pizza. I hate pineapple in anything other than fruit salad and ambrosia.
[ 09. March 2014, 17:46: Message edited by: Kelly Alves ]
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I cannot expect people to believe “
Jesus loves me, this I know” of they don’t believe “Kelly loves me, this I know.”
Kelly Alves, somewhere around 2003.
Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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Ferdzy
Shipmate
# 8702
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Posted
A pizza I made myself that had a cream sauce topped with wild leeks, mushrooms and fiddleheads stands out as one of the best I've ever eaten.
On the other extreme, Mr Ferdzy and I ordered an 8-vegetable pizza in Spain once. I should mention that green vegetables are surprisingly hard to get at restaurants in Spain. Anyway, we were excited! 8 vegetables! However, it turned out that only one of them was green - the olives. I forget exactly what the other 7 vegetables were, except that one of them was canned beets. ![[Ultra confused]](graemlins/confused2.gif)
Posts: 252 | From: Ontario, Canada | Registered: Oct 2004
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Pancho
Shipmate
# 13533
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Posted
I'm a simple guy. I don't ask for much. I only ask for extra sauce, extra cheese, extra pepperoni, extra Canadian bacon, extra sausage, extra chorizo, extra mushrooms, extra olives; bell peppers, anchovies and who knows what else.
From "30 Rock":
quote:
Liz Lemon: Hey, Jack! What's up?
Jack Donaghy: That woman you met this morning in my office is not a colleague of mine. We are lovers.
Liz Lemon: Ohh… That word bums me out unless it’s between the words meat and pizza.
[ 09. March 2014, 19:25: Message edited by: Pancho ]
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“But to what shall I compare this generation? It is like children sitting in the market places and calling to their playmates, ‘We piped to you, and you did not dance;
we wailed, and you did not mourn.’"
Posts: 1988 | From: Alta California | Registered: Mar 2008
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Cottontail
Shipmate
# 12234
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Posted
quote:
Originally posted by Kelly Alves:
Did anybody break it to him about Chicago Style?
And I hate pineapple on pizza. I hate pineapple in anything other than fruit salad and ambrosia.
I don't think Chicago-style had hit the UK high streets in 1989. ![[Big Grin]](biggrin.gif)
But with you on the hating pineapple thing. A thoroughly disgusting fruit. Though banana is one of my favourite pizza toppings.
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"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
Posts: 2377 | From: Scotland | Registered: Jan 2007
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Palimpsest
Shipmate
# 16772
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Posted
quote:
Originally posted by The5thMary:
...I also love the pizza from the Seattle PCC markets. When I lived in Seattle in the 1990's, they didn't sell pizza by the slice but when I was visiting last July, some friends took me back there and I got some slices of freshly made organic pizza. Yet another reason why I'm planning on moving back to the Seattle area!
Several restaurants in Seattle have imported Neapolitan wood fired ovens and are making thin crust pizza with it. There are now enough of them that the price has dropped from super expensive to moderate and they usually use very high quality toppings. I don't think there's a whole wheat one though, I am not sure the Italian Certification board would approve.
Posts: 2990 | From: Seattle WA. US | Registered: Nov 2011
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The Rogue
Shipmate
# 2275
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Posted
Round.
And I choose a different one every time - it would be boring to always have the same.
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If everyone starts thinking outside the box does outside the box come back inside?
Posts: 2507 | From: Toton | Registered: Feb 2002
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Adeodatus
Shipmate
# 4992
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Posted
quote:
Originally posted by EloiseA:
Nothing beats scrocchiarella (crispy thin crust) Roman-style pizza from a wood-burning oven, topped with a few anchovies, pecorino cheese, fennel seeds and a grinding of black pepper.
Welcome to the Ship, EloiseA.
Please make me a pizza!
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"What is broken, repair with gold."
Posts: 9779 | From: Manchester | Registered: Sep 2003
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Graven Image
Shipmate
# 8755
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Posted
Home made thin crust, covered with sliced roma tomatoes from the garden, small pieces of cheese and topped off with a few fresh basil leaves.
Best with a cold beer.
I did once taste a pizza with onion and potato on top and was surprised to find it quite good.
Fruit of any kind does not belong on a pizza.
Posts: 2641 | From: Third planet from the sun. USA | Registered: Nov 2004
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Graven Image:
... I did once taste a pizza with onion and potato on top ...
The Chicago Pizza Pie Factory in Belfast once served cabbage-and-potato pizzas on St. Patrick's Day* and they were much less nasty than they sound.
There's a pizzeria here that does one with steak, red peppers and avocado, which I admit sounds rather odd but is, in fact, delicious.
* They also offered a cocktail that was meant to represent the Irish flag, which involved layers of crème de menthe, Bailey's and some kind of orange liqueur, which was exactly as nasty as it sounds.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Ariston
Insane Unicorn
# 10894
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Posted
One of my favorite pizza places near my work does a pie with very finely mashed potatoes instead of sauce, along with sausage and black olives. Surprisingly (unless you know the place), it's pretty durn good.
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“Therefore, let it be explained that nowhere are the proprieties quite so strictly enforced as in men’s colleges that invite young women guests, especially over-night visitors in the fraternity houses.” Emily Post, 1937.
Posts: 6849 | From: The People's Republic of Balcones | Registered: Jan 2006
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ExclamationMark
Shipmate
# 14715
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Posted
The perfect pizza stays in the packet. Most of them look like road accidents
Posts: 3845 | From: A new Jerusalem | Registered: Apr 2009
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quetzalcoatl
Shipmate
# 16740
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Posted
Alright you snobs, who don't like pineapple on your pizza, I'm willing to make a concession - chopped figs. But the pickled walnuts stay!
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I can't talk to you today; I talked to two people yesterday.
Posts: 9878 | From: UK | Registered: Oct 2011
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ArachnidinElmet
Shipmate
# 17346
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Posted
quote:
Originally posted by quetzalcoatl:
Alright you snobs, who don't like pineapple on your pizza, I'm willing to make a concession - chopped figs. But the pickled walnuts stay!
I'm with you on the pineapple, Quetzalcoatl, down to the massively inauthentic naan pizza, although the Arachnid household does have a takeaway rule that pizza shall not be ordered from any establishment also providing kebabs and curries (nor curry from anyone providing pizza). No good will come from it.
The best proper pizza I ever had was in Italy, from a wood-fired oven, just tomato and mushroom, but from a motorway service station. How is that even possible? You wouldn't get that at Leicester Forest East.
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'If a pleasant, straight-forward life is not possible then one must try to wriggle through by subtle manoeuvres' - Kafka
Posts: 1887 | From: the rhubarb triangle | Registered: Sep 2012
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Piglet
Islander
# 11803
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Posted
When I first discovered pizzas in the early 1980s my default pizza of choice used to be with ham, mushrooms, sweetcorn and pineapple. Sorry about that.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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quetzalcoatl
Shipmate
# 16740
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Posted
Ararchnidin
Don't tell the others, but I'm working on a bubble gum and chocolate chip cookie pizza, but there have been a few errors in production, so back to the drawing board.
Incidentally, joking apart, I do recommend anchovy and dark chocolate risotto - delicious, but the choc must be very dark, and not too sweet.
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I can't talk to you today; I talked to two people yesterday.
Posts: 9878 | From: UK | Registered: Oct 2011
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Pomona
Shipmate
# 17175
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Posted
Cheese and pineapple is a tasty combination so I don't mind it on pizza - not my favourite but I'll happily eat it. Would rather have pineapple than green peppers or uncooked onion, neither of which I can stand.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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