Heard about the pizza uproar?

Balzac said:
Any chance of a quick summary? Maybe its just me but I really don't like having to keep visiting external sites with all their ads and cookie dialogs and being badgered to subscribe to their dratted newsletters. When I'm here I just want to be...here 🤷‍♂️
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I don't know if this will help you, but I use the Brave browser that stops ads. I noticed that once when I used Chrome to come to the forum, there were ads. At first I thought it was something new here, then I realized it was because I used Chrome. I just opened the article that JBR posted...no ads. But a quick summary is always helpful anyway.

JBR...I love my "homemade" pizza. Really I use naan bread as the crust and either make it plain or add broccoli. I add I Can't Believe It's Not Butter spray, Francesco Rinaldi pasta sauce, dried basil and of course the mozzarella. It takes approximately 7 minutes from start to finish.

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RadishRose said:
The secret is in the crust. Most chain places serve that awful dried out bread for pizza crust. It should be thin, chewy with puffed edges and a little bit charred. It's the yeasty, chewy yet crunchy toasted crust that gives "that special taste'' The oven must be screaming hot.

iu


New Haven–style pizza - Wikipedia
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That looks like a Blaze pizza. It's a chain around here. So good!
 
dilettante said:
Not a fan of New York limp leather slices. California's celery on pizza left me cold. Any normal pizza works for me though.
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I've lived in CA for over 50 years. Have never seen nor heard of celery on pizza. Not suggesting you didn't come across it, only saying that it would be a rare exception.

Pizza in Rome is very different from the cheese-laden pizzas served outside of Italy, especially what's made by pizza chains. Good pizza balances tangy tomato sauce, mozzarella cheese, a yeasty, caramelized crust and a VERY light hand with toppings.

My pizzas come out between 14"-16" in diameter. I weigh the cheese (5-1/2 oz per pie) so I don't put on too much.

During a cooking class in Florence, Italy, I was floored by how little American style pizzas and other dishes resemble modern Italian cooking. Italians do not heap cheese on their foods.

As for the CNN article about pineapple on pizza being controversial in Italy? Whatever floats people's boat is ok with me. When we have pizza parties one of our most requested pizzas includes pastrami, pickles and mustard. I've never even tasted it because I don't like pastrami, corned beef, bacon, etc., but a lot of people love it.

My favorites are: Margherita, mushroom or my lemon/artichoke heart pizzas.
 

StarSong said:
I've lived in CA for over 50 years. Have never seen nor heard of celery on pizza. Not suggesting you didn't come across it, only saying that it would be a rare exception.
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Probably a bad example.

Long time ago, first trip to California, for a conference. Hotel room service pizza late in the day. Anaheim.

I've been back many times since then, and even had a pretty decent pizza in San Diego. But I still had a disappointing pizza in San Jose one time.

The crust on all of them was sort of weird though. Maybe the water?
 
dilettante said:
Probably a bad example.

Long time ago, first trip to California, for a conference. Hotel room service pizza late in the day. Anaheim.

I've been back many times since then, and even had a pretty decent pizza in San Diego. But I still had a disappointing pizza in San Jose one time.

The crust on all of them was sort of weird though. Maybe the water?
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Probably not. Most likely has to do with not doing a long, cool rise, skipping diastatic malt, not baking at high enough temperatures or other shortcuts that often lead to lesser crusts. For me, the crust is the thing. For most, it's the toppings so that's where a lot of pizzerias focus their energy.
 
dilettante said:
I don't have pizza any more, but my favorites were a "Philly Cheesesteak" pizza made locally and a bacon, jalapeno, and pineapple mid-thickness crust pizza.
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I like the Philly cheesesteak pizza , too, and on any pizza, I like lots of veggies, mushrooms, peppers, onions, and pepperoncini‘s. I also like pineapple on pizza and fresh thin slices of tomato on top after it comes out of the oven, so they are warmed, but not cooked.
If they do not overload it, I also like anchovies on my pizza.
I have never had anything that was even close to a true Italian pizza, because I never lived anywhere that they have those, so lunch at CiCi’s works for me, even though they do not have anchovies.

If I get a fresh pizza from Aldi’s and cook it at home, then I can add the extra toppings I like before I bake it.
 
I LIKE pineapple on my pizza. But I'm not real fond of pizza. I used to be, when it was easy to find a good one, and good ones were affordable. But it isn't, and they're not.

I managed an Italian restaurant that served good pizza. The dough was made every morning, none of the toppings were frozen, the herbs came from a garden outside, and we made our own sauce.

'atsa some good pizza. You wanna frozen?...fuggetaboudit, see da guy at 7-11, day alla da same. You wanna good pizza?...sit, eat, enjoya.
 
RadishRose said:
This sounds really good.⬆️

For me, it's quality Italian sausage. Mushrooms don't bother me. Never have pepperoni. Oh, I like anchovies, too.

Pepe's white clam pie is amazing; only fresh clams, no canned.
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Pepperoni has never done a thing for me either, but a lot of people love it. Can't remember the last time I had anchovies on pizza but I do keep some canned ones in the pantry for homemade Caesar dressing. Will have to give it a go next time I make pizza.
 
StarSong said:
Pepperoni has never done a thing for me either, but a lot of people love it. Can't remember the last time I had anchovies on pizza but I do keep some canned ones in the pantry for homemade Caesar dressing. Will have to give it a go next time I make pizza.
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Easy on the anchovies. Each one tastes like a half-cup of salt (to me).

I don't care for pepperoni, either. It isn't real pepperoni. Doesn't taste like it. Doesn't even smell like it.
 
Murrmurr said:
Easy on the anchovies. Each one tastes like a half-cup of salt (to me).

I don't care for pepperoni, either. It isn't real pepperoni. Doesn't taste like it. Doesn't even smell like it.
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I liked anchovies when I was younger, but with my past brush with high blood pressure I wouldn't touch anything so salty with a ten foot pole.

Edit

Oh yea, the GREASE laden peperoni....forgetaboutit!
 
Nathan said:
I liked anchovies when I was younger, but with my past brush with high blood pressure I wouldn't touch anything so salty with a ten foot pole.

Edit

Oh yea, the GREASE laden peperoni....forgetaboutit!
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Yeah, last time I had to go through 4 paper towels to mop the grease off my pepperoni pizza was the last time I ordered pepperoni pizza. It wasn't easy talking my g-kids into trying something other than pepperoni, but they're glad I did.
 
RadishRose said:
This sounds really good.⬆️

For me, it's quality Italian sausage. Mushrooms don't bother me. Never have pepperoni. Oh, I like anchovies, too.

Pepe's white clam pie is amazing; only fresh clams, no canned.
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I like anchovy on pizza and on deviled eggs.
 

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