Hatterleigh wrote:What do you all think makes a good pizza? I am from new york so I treat good pizzas with high regards. Here are my main tenants.
•The bread is crisp, very thin, and you can tell it has been baked in a wood oven. One of the ones where you can slide it in, and the bottom comes out all charcoaled.
•The sauce is not clumpy or grainy. It is very smooth and it's as if it wasn't cooked and hardened. It must be sweet and acidic, that is by far the most important part of the sauce.
•There shouldn't have to be much cheese if the sauce is good. The way the cheese is integrated depends on how well and in what style you are making your pizza. It shouldn't be greasy, although browning is good.
So how do you folks like your pizza?
I heartily agree on the crust! I lived 4 years in Chicago and nobody I knew liked that so-called "Chicago" deep dish crust. Gooey dough. It is Sicilian, and was advertised as such. Most folks I knew, around Ashland and Cermak, and on the near North Side, liked it just the way you do.
I like anise seed; I think it is an important element in Italian cuisine.
