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So I was curious.... in your opinion, what is it that makes a pizza A PIZZA. Ya know?
What is that one or two integral parts that make for a perfect or near perfect Pizza Torta (Italian for "Pizza Pie")?

Or, if you want, just list what is your fave topping(s).

knights68 wrote:So I was curious.... in your opinion, what is it that makes a pizza A PIZZA. Ya know?
What is that one or two integral parts that make for a perfect or near perfect Pizza Torta (Italian for "Pizza Pie")?

Or, if you want, just list what is your fave topping(s).

I prefer New York-style crust. Ideal toppings: pepperoni, green olives, and any or all (or none) of the following: tomatoes (roma or sun-dried), garlic, feta.

wilson wrote:

knights68 wrote:So I was curious.... in your opinion, what is it that makes a pizza A PIZZA. Ya know?
What is that one or two integral parts that make for a perfect or near perfect Pizza Torta (Italian for "Pizza Pie")?

Or, if you want, just list what is your fave topping(s).

I prefer New York-style crust. Ideal toppings: pepperoni, green olives, and any or all (or none) of the following: tomatoes (roma or sun-dried), garlic, feta.

My lil' man will only eat thin crust, but I'm with wilson, I love the NY style crust and the more garlic the better!!! Garlic knots, exceptional!!!! I used to eat the pizza and save the crust for last, Yummy!!!! I like most toppings except anchovies! OH, and never get broccoli on a PIZZA, that really turns me off!

cl15876 wrote:never get broccoli on a PIZZA, that really turns me off!

Ew, talk about crimes against nature!

I just had a lot of Pizza at Ci-Ci's...
Not the best, but it fills you up!

It's definitely the crust that makes the pizza though.

I like all sorts of pizza, thick crust or thin crust..... crisp is the essential quality. The sauce and cheeses can enhance all sorts of toppings. Various meats, different kinds of onions, dried tomatoes, mushrooms all make great toppings..... and a hint of garlic rounds out the flavors! Sometimes a little pineapple is just the right addition to meld with the flavors.

It has to have excellent crust, a small amount of sauce, and a small amount of cheese. That's how every pizza I had in Italy came, and they were delicious. Don't even need toppings.

I'm a big fan of white pizza. I like it with lots of garlic, black olives, pine nuts and some form of hot pepper. In terms of crust, I really like Youngstown style (which comes in sheets, and is very light and flaky; think sicilian but lighter). But, it's tough to get that crust outside of NE Ohio, so I generally go with NY style white pizza.

rockymtn devil wrote:I'm a big fan of white pizza. I like it with lots of garlic, black olives, pine nuts and some form of hot pepper. In terms of crust, I really like Youngstown style (which comes in sheets, and is very light and flaky; think sicilian but lighter). But, it's tough to get that crust outside of NE Ohio, so I generally go with NY style white pizza.

I like white pie too. There are a couple of places here in Atlanta that do a pretty good rendition.

DukeUsul wrote:It has to have excellent crust, a small amount of sauce, and a small amount of cheese. That's how every pizza I had in Italy came, and they were delicious. Don't even need toppings.

And pizza in Italy is quite a bit different than that I what I see in the pizzerias of Philly and NYC, all of which I have enjoyed.

Thin crispy crust is essential. I don't like "cake-y" pizza crust. I prefer it to be more like a chip.

For me, there are only two styles of pizza: deep dish or thin crust. Thin crust was the first style introduced in the United States and it more closely represents the style of pizza that I think should serve as the gold standard. A crisp exterior is essential, with well-balanced moist/chewy interior. Toppings can, and should, vary without affecting the dishes qualification as a pizza.

I prefer the more traditional NY style pizza over deep dish/Chicago style. Keep it simple, light sauce and cheese are great, my favorite. But I also enjoy sauceless pizzas like the margherita. White sauce pizzas don't really do much for me but I'll definitely have a slice without complaining if that's the only pizza available.

In a lot of ways, pizza is like chili. There is a prescribed method and a key ingredient for each dish that MUST be included else it's just not that dish. For pizza, it's the dough and for chili it's meat and the chili pepper. For either dish you can add or subtract other ingredients and the dish still qualifies as a pizza or chili. I think that's what makes both of them equally exciting and delicious.

One thing for sure, pizza is not a stew.

Miles wrote:One thing for sure, pizza is not a stew.

..and it isn't a soup either.

Hailing from the NYC metro area, I am a NY pizza person. The crust...the cheese...the grease and unreproducable outside of the NYC area.

I don't like deep dish much. I will not eat 'chain' pizza (dominos, papa johns et al) if there is any other choice available. I get my pizza from a local place around the corner. It is good. Not quite New York..but a decent crust.

windsor wrote:

Miles wrote:One thing for sure, pizza is not a stew.

..and it isn't a soup either.

Hailing from the NYC metro area, I am a NY pizza person. The crust...the cheese...the grease and unreproducible outside of the NYC area.

I don't like deep dish much. I will not eat 'chain' pizza (dominos, papa johns et al) if there is any other choice available. I get my pizza from a local place around the corner. It is good. Not quite New York..but a decent crust.

I too am a native and fan of NY style pizza. I like a good bit of sauce, lots of cheese, and the grease must run yellow when the pie comes out of the oven! Pepperoni, mushrooms and sliced (or chunked) tomato are my preferred toppings, and I like a lot of oregano sprinkled on too. Brooklyn Pizza is Goldsboro (in the WalMart shopping center, to the right side) is fabulous, straight from the streets of NYC. Unlike NY bagels, NY pizza can be successfully reproduced 500 miles away. Angelo's in Smithfield and Sami's in Selma are very very good (Angelo's was equal to Brooklyn when the old owner was making the pies).

I also like Sicilian style (thick crust) pizza.

OZZIE4DUKE wrote:

windsor wrote:

Miles wrote:One thing for sure, pizza is not a stew.

..and it isn't a soup either.

Hailing from the NYC metro area, I am a NY pizza person. The crust...the cheese...the grease and unreproducible outside of the NYC area.

I don't like deep dish much. I will not eat 'chain' pizza (dominos, papa johns et al) if there is any other choice available. I get my pizza from a local place around the corner. It is good. Not quite New York..but a decent crust.

I too am a native and fan of NY style pizza. I like a good bit of sauce, lots of cheese, and the grease must run yellow when the pie comes out of the oven! Pepperoni, mushrooms and sliced (or chunked) tomato are my preferred toppings, and I like a lot of oregano sprinkled on too. Brooklyn Pizza is Goldsboro (in the WalMart shopping center, to the right side) is fabulous, straight from the streets of NYC. Unlike NY bagels, NY pizza can be successfully reproduced 500 miles away. Angelo's in Smithfield and Sami's in Selma are very very good (Angelo's was equal to Brooklyn when the old owner was making the pies).

I also like Sicilian style (thick crust) pizza.

Not too much different from what Ozzie said. I'll take a meat (no loaf) pizza, a veggie pizza (no broccoli and no "alien pods" [aka brusselsprouts-see other thread]), a combo pie, thin crust or Sicilian style. No fruit. Ever. I grew up in the south also. That would be southern NJ :roll: . Oh, and when it comes outta the oven at about 700 degrees, the slices can be folded and they should burn the roof of your mouth just a little.

OZZIE4DUKE wrote: I too am a native and fan of NY style pizza. I like a good bit of sauce, lots of cheese, and the grease must run yellow when the pie comes out of the oven!.

My stepson works at a local pizza place run by some native NYC Italians..it's called Luigi's. This is how they bake their pizza's...and they are HUGE!
He'll bring home a slice and it's larger than most places' personal pizzas. They also make great stromboli.

CameronBornAndBred wrote:

OZZIE4DUKE wrote: I too am a native and fan of NY style pizza. I like a good bit of sauce, lots of cheese, and the grease must run yellow when the pie comes out of the oven!.

My stepson works at a local pizza place run by some native NYC Italians..it's called Luigi's. This is how they bake their pizza's...and they are HUGE!
He'll bring home a slice and it's larger than most places' personal pizzas. They also make great stromboli.

I wonder if they're related to the guys who run Mario's in Havelock. I know that family, and if they're one in the same, then you're absolutely correct. They make a great pie.

Miles wrote:

CameronBornAndBred wrote:

OZZIE4DUKE wrote: I too am a native and fan of NY style pizza. I like a good bit of sauce, lots of cheese, and the grease must run yellow when the pie comes out of the oven!.

My stepson works at a local pizza place run by some native NYC Italians..it's called Luigi's. This is how they bake their pizza's...and they are HUGE!
He'll bring home a slice and it's larger than most places' personal pizzas. They also make great stromboli.

I wonder if they're related to the guys who run Mario's in Havelock. I know that family, and if they're one in the same, then you're absolutely correct. They make a great pie.

Dunno, just asked my stepson, he didn't know either. Would be funny as hell.

CameronBornAndBred wrote:

Miles wrote:I wonder if they're related to the guys who run Mario's in Havelock. I know that family, and if they're one in the same, then you're absolutely correct. They make a great pie.

Dunno, just asked my stepson, he didn't know either. Would be funny as hell.

Montesano Family?

Miles wrote:Montesano Family?

He doesn't know...they won't tell him..seriously...
Maybe they're connected. He asked for a last name for a job reference, they said just tell 'em Tony and Val.