Do you have a favorite type of pizza?
- ipsedixit Oct 4, 2010 11:39 AM
Let's say you've been condemned to a life of faithful devotion to only one type of pizza for the rest of your life.
What would it be?
New York style?
Chicago deep dish?
St. Louis cracker crust pizza?
Detroit style with a buttered (or flavored) crust?
I think for me it would have to be NY-style. I was weaned on the thing and my first and perhaps best memories of a pie is based on a NY style pizza, folded and eaten with a bit of greasy oil dripping down my chin.
(Let's not talk about which is best, or better ... let's just focus on which one YOU like the best.)
I have to agree NY stye is my favorite. Nice and thin and crispy. Even though in my family I have to say there is not a pizzut there we don't like.
Me too, I think. The seductive odor of good sausage, of pepperoni, of hot cheese - hell, even the hot cardboard! - can get me worked up, but that first and best Margherita, a simple wood-fired thin crust adorned only with olive oil, good mozzarella, slices of plum tomato and coarsely-chopped fresh basil ($7 at Bosco's in Nashville, long gone from the menu dammit) was always perfectly satisfying without stuffing me to the gills. I really need to eat a lot more stuff that does that...
Montreal pizza. :) Medium crust, lots of cheese on top (and partially browned), generous toppings placed between the cheese and the crust. Crust nice and yeast-rasied with some bubble action on the edges where you hold it.
And another one for Neapolitan style. Or foccacia-style. Crust needs to be thin, crispy and chewy with a good flavor, toppings fresh & good quality.
I can do without the NY grease, or the Chicago "pizza" pie.
As for toppings, I'm partial to classics - red onion, green peppers, fresh mushrooms. But I won't say no to grilled eggplant & Taleggio, either. Pizza good.