trinacriabob

Design your ideal PIZZA

22 posts in this topic

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!

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I'm a purist. I love simple rustic Italian pizza.

Thin crust.

Fresh mozzarella

Tomato sauce

Fresh Basil

So simple. So good.

Edited by HarleyEarl
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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."

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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.

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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 by moltar
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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.

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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 by mustang84
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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...

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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.

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margherita

You were a gentleman NOT to correct my spelling...that's right, with the "gh."

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Have you ever gotten substandard food ANYWHERE in Italy?

NOT.

Well, the Chicken McNuggets at McDonalds in Rome were so-so..

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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...

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Why reinvent the wheel?

I just go to Fat Tommy's across from my office and get a number 1 with pepperoni.

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Regular hand-tossed crust...

... extra cheese, pepperoni, ground beef (NOT sausage), bacon. Pineapple if I don't want my wife to take a slice. :P

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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

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A margherita or one with prosciutto.

I wasn't a huge fan of the quattro stagioni.

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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.

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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?

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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.

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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!:)
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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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