But the Best Pizza...

[rain_gryphon]

...is the one you make yourself. Crust is thin and dry, made lightly crunchy (not chewy and poofy) with baking powder, slightly scorched on the bottom, giving it that 'maillard reaction' taste, much like a pretzel. I've got tangy (not sweet) sauce with extra oregano, lots of Italian sausage and button mushrooms, and the whole thing topped with equal amounts of provolone and mozzarella*. A perfect pizza, exactly to my specifications!


*Mozzarella goes on top, so it scorches a bit while the provolone underneath doesn't. Best of both worlds that way - otherwise-mild mozzarella is browned and toasted, while smoked provolone is melted, but unchanged.

Comments

[terrycloth.livejournal.com]

I think that depends on how good of a pizza chef you are...

I've tried making it myself, and eaten a couple other peoples', and it was generally worse than frozen. Mostly because the sauce always ended up tasting like chef boyardee and the crust got too puffy.

Yours sounds good though. n.n

[xolo.livejournal.com]

chef boyardee

There's something that's long fascinated me. Hector Boiardi was considered one of the world's great chefs in the 1920s. He pretty well single-handedly popularized spaghetti as a mainstream American food, and people actually travelled to eat at his restaurant in Cleveland.

Now obviously some accomodations had to be made to produce canned pasta, but for all that, the sauce should have been able to remain about the same. So, I'm left to wonder - is what we're getting today pretty much how Boiardi wanted it to taste? If so, it's staggering how much tastes have changed in the last 80 years.

[terrycloth.livejournal.com]

Honestly, I like the canned pasta, but the sweet bland sauce that works fine for ravioli or whatever is not good for a pizza.

[http://users.livejournal.com/_fluffy/]

I usually use the store-brand tomato sauce that comes in a glass jar. The stuff that's the store-brand clone of Classico or whatever (not the stuff that's a clone of Ragu - that stuff's terrible). Or you can use Classico but that stuff's expensive.

[kitten-goddess.livejournal.com]

Yum!