Nov 4th 2015, 17:20:15
I've listened to a lot of you extoll the virtues of your pizza toppings, but not one of you has even touched the real "meat" of the pizza which is and always will be the ingredients used in the basic construct of the pizza. Some pizza crusts are better than others for reason that are very hard to enumerate since there are so many of them.
But, the best crust really depends on which type of pizza you are going to get. For all around eating, I prefer the "Sicilian" crust, which is almost more of a "bread" base, rather than the cracker style crusts that Dominos and Pizza Hut like.
The second most important piece of the pizza problem, is the pizza sauce. There are a lot of different schools of thought on how the sauce should be made, and put on the pizza.
Some subscribe to the idea that the sauce should not be cooked prior to being placed on the pizza, others that it is also useful as a pasta sauce. I prefer the raw sauce myself that cooks on the pizza when the oven is at the right proper "Vesuvius" temperature.
And the final piece of the pizza equation is the cheese that is used. I prefer slightly aged mozzarella cheese, nothing more, or less. Those of you who subscribe to the idea that a multicheese pizza is better are simply deluded. The BEST Pizza ever has nothing on it but sauce and cheese, and some of them don't have the sauce, just the cheese and perhaps some first rate Olive Oil infused with Garlic.
In all cases, I will put crushed red pepper on my pizza. That's just because I Love crushed red pepper.
OK, GO!
But, the best crust really depends on which type of pizza you are going to get. For all around eating, I prefer the "Sicilian" crust, which is almost more of a "bread" base, rather than the cracker style crusts that Dominos and Pizza Hut like.
The second most important piece of the pizza problem, is the pizza sauce. There are a lot of different schools of thought on how the sauce should be made, and put on the pizza.
Some subscribe to the idea that the sauce should not be cooked prior to being placed on the pizza, others that it is also useful as a pasta sauce. I prefer the raw sauce myself that cooks on the pizza when the oven is at the right proper "Vesuvius" temperature.
And the final piece of the pizza equation is the cheese that is used. I prefer slightly aged mozzarella cheese, nothing more, or less. Those of you who subscribe to the idea that a multicheese pizza is better are simply deluded. The BEST Pizza ever has nothing on it but sauce and cheese, and some of them don't have the sauce, just the cheese and perhaps some first rate Olive Oil infused with Garlic.
In all cases, I will put crushed red pepper on my pizza. That's just because I Love crushed red pepper.
OK, GO!
I don't need anger management, people need to stop pissing me off!