November 25, 200817 yr If we can do "haircut," I can do "pizza." I was just munching on some Spanish olives, thinking about how good they'd go on a pizza. Therefore, my ideal pizza would be: Thin crust....then Cheese Pepperoni Mushrooms Mediterranean garden ingredients such as olives, artichokes and seasonings No granola stuff (tofu), no meats that aren't supposed to be there (chicken, ham) and definitely NO pineapple!
November 25, 200817 yr I'm a purist. I love simple rustic Italian pizza. Thin crust. Fresh mozzarella Tomato sauce Fresh Basil So simple. So good. Edited November 25, 200817 yr by HarleyEarl
November 25, 200817 yr Author I'm a purist. I love simple rustic Italian pizza. Thin crust. Fresh mozzarella Tomato sauce Fresh Oregano So simple. So good. Delicious. That's called a "Margarita" - no, not the drink. There are about 20 STANDARD pizza combos known throughout Italy, that's what the one you described is called, and people over the people over there have these monikers on the tips of their tongues. I think my favorite combo would be called "Quattro Stagioni," or "Four Seasons."
November 25, 200817 yr I originally had oregano, then changed it to basil. Love torn up basil leaves scattered on the tomato sauce and then shredded mozzarella showered over the top.....we, in North America are so used to heavy toppings. Try a real pizza sometime.
November 25, 200817 yr Thin crust Fresh mozzarella Tomato sauce Fresh Basil Pepperoni Ground Beef I also am fond of a well done thin Quattro Formaggio (4 cheese) A couple small chains that I know of (Sauce and Il Vicino) do thin crust very, very well, IMHO. Edited November 25, 200817 yr by moltar
November 25, 200817 yr In a pinch, when in a rush, use pita bread for the crust. Quite convincing as a pizza crust. Just lay the pita unopened flat and spread on your favorite ingredients.
November 25, 200817 yr I always used to get margherita, quattro formaggi, or patate pizza when I was in Italy. Even their frozen pizzas can give some of our pizza chains a run for the money. I like my pizza simple too. Fresh mozarella cheese, tomato sauce, some sort of topping (beef, sausage, or pepperoni) and either thick or thin crust. That's it. Edited November 25, 200817 yr by mustang84
November 25, 200817 yr I always used to get margherita, quattro formaggi, or patate pizza when I was in Italy. Even their frozen pizzas can give some of our pizza chains a run for the money. I like my pizza simple too. Fresh mozarella cheese, tomato sauce, some sort of topping (beef, sausage, or pepperoni) and either thick or thin crust. That's it. I found in Italy, even the by-the-slice pizza from vendors on the street in Milan or at the fast-food restaurants (Spizucco) or the Auto Grill restaurants in the autostrada rest areas was tasty...
November 25, 200817 yr Author I found in Italy, even the by-the-slice pizza from vendors on the street in Milan or at the fast-food restaurants (Spizucco) or the Auto Grill restaurants in the autostrada rest areas was tasty... Have you ever gotten substandard food ANYWHERE in Italy? NOT.
November 25, 200817 yr Author margherita You were a gentleman NOT to correct my spelling...that's right, with the "gh."
November 25, 200817 yr Have you ever gotten substandard food ANYWHERE in Italy? NOT. Well, the Chicken McNuggets at McDonalds in Rome were so-so..
November 25, 200817 yr Thin Crust, with Cheese, Pepperoni, Mushrooms and Black Olives. or Thin Crust, with Cheese, Pineapple and Ham.
November 25, 200817 yr Well, the Chicken McNuggets at McDonalds in Rome were so-so.. ha ha...I must admit the McDonalds I ate at in Venice was definitely subpar...I suppose that's what I get for going to McDonalds in Italy...
November 25, 200817 yr Why reinvent the wheel? I just go to Fat Tommy's across from my office and get a number 1 with pepperoni.
November 25, 200817 yr Regular hand-tossed crust... ... extra cheese, pepperoni, ground beef (NOT sausage), bacon. Pineapple if I don't want my wife to take a slice.
November 25, 200817 yr I'm a purist. I love simple rustic Italian pizza. Thin crust. Fresh mozzarella Tomato sauce Fresh Basil So simple. So good. +1 Although I also like Pizza with lots of different cheeses. I tend to be Pizza bipolar, actually...either Chicago deep dish style or like Harley Earl said, simple and pure. Chris
November 25, 200817 yr A margherita or one with prosciutto. I wasn't a huge fan of the quattro stagioni.
November 25, 200817 yr Author I tend to be Pizza bipolar, actually... I think I know what you mean. I prefer the thin crust most of the time but, in the Midwest, there was an awesome chain called Garcia's that did a "stuffed pizza." Unbelievable. If you went for lunch, you had to make sure you wouldn't have to study in the afternoon to sleep...and you could also skip dinner.
November 25, 200817 yr Stuffed crust Lots of sauce Layer of fresh mozzarella Canadian bacon Ham Sauasage Beef Pork Mushrooms Green pepper Black olives Red onions Top it off with a layer of parmesan When you are done, each slice should contain 10,000 calories, all of them fat. But don't worry you'll burn it all off lugging the pizza around anyway since it will weigh 12lbs. Wouldn't that be the other way around? Burning off the calories and then putting them back?
November 25, 200817 yr Maybe its just because I haven't had it in forever, but Giordanos jumps out in my mind, any stuffed pizza works for me. But if I cant get a good deep-dish (which I cant around here, unless I make it) I'll go with a thin crust pepperoni and extra cheese. Or half pep/cheese and half ham/pineapple if the freak who lives with me orders.
November 26, 200817 yr I like to stack two flour tortillas rubbed with olive oil for the crust, it gets deliciously crispy and doesn't add too much bread. Then I slather sauce, cheese, peckeronis, black olives, fresh mushrooms, onions and green peckers if I have some. Once in a while, fresh basil leaves and extra-thin tomato slices go on, too. And don't forget the red pecker flakes to spice it up!
November 26, 200817 yr I like to stack two flour tortillas rubbed with olive oil for the crust, it gets deliciously crispy and doesn't add too much bread. Then I slather sauce, cheese, peckeronis, black olives, fresh mushrooms, onions and green peckers if I have some. Once in a while, fresh basil leaves and extra-thin tomato slices go on, too. And don't forget the red pecker flakes to spice it up! Great tip...sounds good....will try the tortilla crust. But...the 'green pecker' is worrisome. Red, maybe.
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