August 24, 2004

Pizza, anyone? Few things inspire such emotions as pizza. It triggers epic flame wars and massive love fests. We've recently had several threads that celebrate the joys of delivery pizza.

But the best pizza is homemade, and it isn't that difficult. There are good step-by-step tutorials around, and lots of sites that have all sorts of resources for the home pizza maker. Some people even consider it to be therapy. It may take a little research to find a crust recipe that you like. Here's my favorite: Pizza-Hut style crust, though Alton Brown's recipe is pretty good as well. Net-wars have been fought over the best sauce, but a nice homemade sauce is a good way to go. But even a canned sauce makes a good pizza. And toppings! Don't forget the toppings! Then, the penultimate question: how to cook it? Some favor a pizza stone in a nice hot oven. I like my Presto Pizzazz pizza oven[*]. Those who enjoy outdoor cooking might try grilling it, which can be impressive if you're a grilling virtuoso. Last, of course, is the final question: how to eat it. But you're on your own for that one.

posted by hicinbaby 20 years ago
  • [*] I'm not shilling this gadget. It's not viral marketing. I just love the thing. And don't buy the thing at Amazon; Target has it cheaper, though my local Targets can't seem to keep them in stock.
  • how to eat it You effing fold it in half and eat it. To do otherwise would be folly.
  • broccoli, feta cheese and pineapple on a thick crust is the bestest thing ever. And, no I'm not pregnant, but thank you for asking, Mr. Asshat Pizza Delivery Phone Person. (very linkicious post there hicinbaby)
  • Let me just declare that THIS is the kind of First Front Page Post that we should be encouraging, so I will. Bravo, hicinguy! Encore! Encore! But next time, please hold the anchovies
  • MMmmmmmm...... Sun-dried tomato, feta cheese, pine-nuts, red onion......Well, I know what I'm having for dinner tonight. Thanks, hicinbaby!
  • Chicken, camembert and cranberry relish.
  • You people are sick, sick, sick. Here's what belongs on a pizza (thin pizza): real tomato sauce (not too much), real cheese (mozzarella and/or ricotta, not too much), and possibly one or two of the following: onions, garlic, meatballs, sausage, or (for those who like that sort of thing) clams. Anything else should be eaten outside the borders of New York and Connecticut, sacred homes of True Pizza.
  • But, langagehat - my favorite pizza in NJ was (I think) diluted ricotta and garlic for the sauce, with brocolli and onions (they called it the Garden, so there may have been other stuff.) I'm normally a pepperoni, mushroom and tomato sauce pedant, but that was really good. I even got used to folding the pieces in half to eat them. It wasn't easy, since I'm from California. You left out mushrooms! Can't believe it.
  • I loves anchovies on pizza, especially with hot peppers. mmmmmm...salty fish bits
  • path: Oh, all right, you can have mushrooms. But only because I like you.
  • Tomato, mozzarella, garlic, oregano. Yep.
  • We used to make pizza about once every two weeks (at the kids' request, we'd have eaten nothing but for a few years), and my wife and I have become quite good at it. I'm the pastry guy, so I usually make the crust, but we take turns with topping it. I think my all-time favourite is topped with nothing other than mushrooms and a little Asiago cheese, but the fresh tomato and herbs (plucked from the garden moments before) ones are very good, too. After we cut red meat out of our diets, we've gone vegetarian with a lot of dishes. Pizza is, quite frankly, more enjoyable without greasy hunks of pepperoni on it. We have a pizza stone, and I consider it invaluable to the process. Oh, and a close runner-up for third favourite topping combinations would be rosemary, potato and onion with a good mozzarella. My nephew made me that one a while back and it still makes me salivate thinking about it.
  • But the best pizza is homemade, This is incorrect. The best pizza comes from a coal oven, and therefore, by definition is not homemade. Rather, it comes from one of about a dozen locations around new york and new haven. Nowhere else is acceptible as an answer for the Best.
  • When I first started living with roommates, I quickly discovered that having anchovies on my pizza guaranteed that I could put it in the fridge, and it would remain untouched by people who would raid my Miller Light (I didn't know any better back then!) that I stored under my bed. Now my friends are a little more advanced, and now if I want my own private pizza, I have anchovies, feta, and pineapple. But in the world of pizza, one thing never changes. Pizza Pizza is the worst in Ontario. (3 for 1 is putrid, but they're not on every corner)
  • OK coppermac, now you've got me drooling too. *hungry* Just for the record, my gf fusses at me for eating the pizza we make or get delivered. I mean, it's pizza, you can't just leave it lying around. She eats as much as she wants, I eat what I want, no leftovers and everyone should be happy, right? but noooo, she seems to think that if you order a large then there should be stuff left over even though there are two of us eating it (just think about that, two people), one large pizza what chance is there snowball's in hades that's what and I'll tell you another thing, is it my fault I have a metabolism? of course not, but somehow there should be pizza (and lasagna, don't get me started) left over and I don't get it.
  • New York sstyle pizza, yess, pressciousss! Have such a place near the college here, complete with proper oven. Rule out pizza made by a chain. Go hunting near a college campus. Find an independently owned place. I have encountered a couple of abysmal pizzas in my time -- "Sicilian" and "deep dish". Give these a miss. If I want bread dough, I will order bread, thank you very much. Nor do I want pineapple, broccoli, plantain, plankton, dog kibble etc on my pizza./an old fashioned chow hound
  • Sausage, mushrooms, thai peanut sauce, and pineapple. It gets no better.
  • Artichoke, with a bunch of other veggies, of course.
  • PY - fresh artichokes? Not fond of the marinated ones on pizza, but fresh is an orgasmic experiend.
  • d=ce
  • Yes. Fresh but not raw. Artichoke hearts. Pizza purists notwithstanding.
  • Have you tried fresh "fresh" (i. e. raw, as opposed to marinated or canned?) It takes a bit of work, to take off all the leaves and thistly part, but you slice the heart into thin strips and plonk them on the pizza along with the other stuff. The artichoke pieces will be cooked when the pizza is done. The roasting seems to heighten the flavor.
  • My favorite pizzas have a thin crisp crust, almost like a cracker. The only good places to get this in town are pricey restaurants, and needless to say they don't deliver. However... has anyone else fallen in love with Trader Joe's frozen (gasp!) Italian pizzas? The ones hand-tossed and baked in a wood-fired oven in Italy, then shipped on over here? The Margarita is my favorite, I warm it on a pizza stone in my oven and add a little extra fresh basil and tomato. Mmmmmm.
  • Meat, meat and more meat. Oh, and lot's and lot's of beer. And then a joint...........then more pizza. And beer.
  • No path, I don't think I have, but I'd like to try that fresh roasted artichoke topping next time. Sounds like it would smell lovely.