Pizza Debate - Crust, Sauce, Cheese or Toppings?

[dfs]

I was reared in Dayton....the stuff we call pizza is different. Different kinds of things called pizza don't bother me, most of them are good.

I'm not convinced that saving money this year is a goal for the long term health of the franchise.
I don't mind trading for value. I'm not sold that the Frazier deal was a worthwhile return, but it certainly was a tipping point for the franchise. Anything that they can sell that will make them better in 2017 should be sold. Giving playing time to oldsters to boost next year's win total is a bad path to go down.

This franchise has never been afraid to burn itself to the ground and attempt to retool. It's just never been really successful at the retool part.

[Mike Honcho]

It's crust. Having relocated to the east coast I've learned that is what differentiates pizza varieties. Cheese is a close second.

[nmculbreth]

New York style pizza >>>> Chicago style pizza, or more accurately Chicago style cassarole.

[Bob Sheed]

nah, I like it all. East coast, the thinner and saucier the better. Chicago style (old school Unos or even through some marinara on top, I don't mind). Or west coast with avocado feta and all that jazz. Bottom line is you can't go wrong, as long as you trade Phillips and Chapman before the deadline next summer.

[marcshoe]

Best pizza I ever heard was at a place called Donna Stella's on Dee Why Beach in Sydney back in 81 and 82. Hand-tossed crust, delicious toppings, everything worked. First place I ever got ham and pineapple pizza, and I've never had another as good. I understand the place is gone now, but hey, it's been 35 years.

I'm old.

edit: a quick google tells me there is still a place by that name in Amalfi, near Pompeii. I need to go to Italy. Now.

[M2]

I'm told the best pizza anywhere is found in Buffalo, though I've never been there to confirm it.

As for pizza, I've become a fan of making it on the grill. We've got a local bakery that makes a quality dough. Shape it out, grill it on both sides and it's as good as anything I've ever gotten from a wood-fired oven.

[dougdirt]

I'm told the best pizza anywhere is found in Buffalo, though I've never been there to confirm it.

As for pizza, I've become a fan of making it on the grill. We've got a local bakery that makes a quality dough. Shape it out, grill it on both sides and it's as good as anything I've ever gotten from a wood-fired oven.

For years now I've been wanting to make my own brick oven in the yard for pizzas, but not owning my own home has kept me from doing so. I've looked at making something portable though. I really love a good, fired pizza.

[marcshoe]

I once had corn and beans on a pizza. It wasn't as good as it sounds.

[M2]

For years now I've been wanting to make my own brick oven in the yard for pizzas, but not owning my own home has kept me from doing so. I've looked at making something portable though. I really love a good, fired pizza.

A grill totally does the trick. Brush olive oil on one side, grill it up crisp, brush oil on the other side while it's grilling, flip it over, cheese-sauce-toppings on the cooked side (I actually pull it off the grill to do that), cheese will melt while the other side gets crisp (provided you've got a lid for the grill).

I use a gas grill, set on high, iron grate - but I bet it would be divine with a charcoal/wood set up too.

[Larry Schuler]

There's still a chance that Phillips waves his no-trade clause. We just have to wait and see.

[Raisor]

I'm having Little Caesers crazy bread for dinner tonight and I don't care who knows it.

[cincinnati chili]

Sauce > cheese > toppings > crust I generally prefer thin crust pizza. Occasionally, I will be in the mood for deep dish esp when visiting Chicago. I find that leftover thick crust doesn't keep well either.

[Roy Tucker]

A grill totally does the trick. Brush olive oil on one side, grill it up crisp, brush oil on the other side while it's grilling, flip it over, cheese-sauce-toppings on the cooked side (I actually pull it off the grill to do that), cheese will melt while the other side gets crisp (provided you've got a lid for the grill).

I use a gas grill, set on high, iron grate - but I bet it would be divine with a charcoal/wood set up too.

Summertime margerhita pizza on the grill. Homemade mozzarella, fresh picked Roma tomatoes, and just picked basil. Yum.

[George Anderson]

I'm having Little Caesers crazy bread for dinner tonight and I don't care who knows it.

Well that certainly explains alot about you.

[CrosleyField]

I always liked the Chef Boyardee pizza mix growing up. Loved the sauce and the crust.