Pizza

My husband and I were turned on to White Pizza while living in Chicago. A light Alfredo-type sauce, whole garlic, artichokes,mozz & pecorino cheese top it. Heaven I must admit! But when I'm dying for pizza, I want the Italiano version from my central Midwestern hood... That's Armand's thin, with pepperoni. Things may have changed since I moved from Chicago to the Valley but the memory of Armand's remains as the premier pizza!

[chefjohnpaul]

Love just about every conceivable pork product. My fondest pizza memories involved linguica. I love grilled portobellas and lots
of cheese, especially fond of fontina with a little grated asiago. I mainly eat pizza for the crust though, if the crust is not good, hey, fo-getta-boud-it!

greetings from the land of pizze (plural for pizza)

bravo to chefjohnpaul (are you from rome?) for mentioning the all-important crust. i eat pizza mainly for the crust, and although i'm from chicago, home of the 7 pound pizza, i like my pizza cracker-thin without too many toppings so they don't weigh down the crust. my test for good pizza is to hold a slice by just the outer edge...if the whole slice stays up and doesn't droop, you've got a winner pizza. hard to make this kind in anything but a brick oven, or at the very least, a convection oven with a bread stone.

in italy, where i'm living, every restaurant i've been to that does pizza has a brick wood-fired oven, and usually it's on display in the dining room, so everyone can watch the guy rolling dough and sliding them in and out with the big paddle. my favorite is at a place called mario's where they have a pizza with gorgonzola and speck. mmm....what a combination. another thing about eating pizza in italy is that they never slice the pizza for you....you have to cut it with a knife and fork. they also always give you this spicy hot chile oil to drizzle over your pizza.

there's also tiny little places where you can get pizza by the slice and these are more like what we know as foccaccia. thicker and poofier crust...they bake them in whole sheetpans and then cut square pieces, which they give you wrapped in a piece of paper, so you can eat it as you walk. my favorite of these is the "rosmarino" flavor. nothing on it but good olive oil, coarse salt, and fresh rosemary.

i could (and often do) eat pizza every day

ciao,

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eddie

We make pizzas by the ton here in the summer, one of the kids' favorite lunches. I get real sick of pepperoni by August. So, I make mine with homemade chile oil mixed with bleu cheese and cream, topped with leftover bbq chicken pieces and Frank's Red Hot. It's make you sweat pizza!

[Chef David Simpson]

Oh yeah!! give me the works, please!

[shroomgirl]

I had a great one last week, white bean puree with asparagus, shrooms, red bell pepper loads of garlic adn mozz....wood fired.

I enjoy a slice of everything that has been put forth so far, but if I order a pizza I want extra cheese and pepperoni. Occasionally italian sausage, but that's about it. I could live on those and those alone.

thick sliced pepperoni, lots of garlic and sauce....black and green olives, mushrooms (fresh) spinach, bacon, italian sausage and extra anchovies. Can't you just feel the arteries clogging up?

I LOVE A THIN CRUST PIZZA WITH FRESH TOMATO SAUCE, GRILLED ZUCCHINI, ANCHOVIES, LOTS OF GARLIC AND FONTINA AND MOZZARELLA

I had piza for dinner...just your local pizza joint type, but now I'm hungry for homemade!!!

Love pizza...all kinds...thin cracker crusts, deep dish, white, or over-stuffed rustica....mmmmm!!!!!!!

My fav toppings are artichokes, olives, basil, sun-dried tomatoes, wild mushrooms and drizzled with olive oil and sprinkled with kosher salt....yum!!