NationStates

Thick crust, extra cheese, not much else, really. I'm a bland guy.

Just needs the right amount of thickness and fluffiness, I want the bites to be decent.

Hiachijan wrote:Thick crust, extra cheese, not much else, really. I'm a bland guy.

Just needs the right amount of thickness and fluffiness, I want the bites to be decent.

It is important that it feels good in the mouth, yes.

Hurdergaryp wrote:

Hiachijan wrote:Thick crust, extra cheese, not much else, really. I'm a bland guy.

Just needs the right amount of thickness and fluffiness, I want the bites to be decent.

It is important that it feels good in the mouth, yes.

An almost universal truism.

Hurdergaryp wrote:

Hiachijan wrote:Thick crust, extra cheese, not much else, really. I'm a bland guy.

Just needs the right amount of thickness and fluffiness, I want the bites to be decent.

It is important that it feels good in the mouth, yes.

Why is nobody talking about the mouthfeel???

Cekoviu wrote:

Hurdergaryp wrote:It is important that it feels good in the mouth, yes.

Why is nobody talking about the mouthfeel???

Mainly because most people are not actively aware that the way food feels in the mouth is an important part of the eating experience.

Hurdergaryp wrote:

Cekoviu wrote:Why is nobody talking about the mouthfeel???

Mainly because most people are not actively aware that the way food feels in the mouth is an important part of the eating experience.

I should stop trying to meme. It never works.

For me, it’s all about the sauce. Normally, the sauce is the thing that I taste the most when taking a bite. Good sauce = good pizza; bad sauce = bad pizza

Cekoviu wrote:

Hurdergaryp wrote:Mainly because most people are not actively aware that the way food feels in the mouth is an important part of the eating experience.

I should stop trying to meme. It never works.

Such is the tragedy of modern life.

Have you guys seen a pizza pie before? It's the definition of sacrilege.

Thick, slightly doughy crust with rich and creamy tomato sauce (my personal favorite sauce is the kind that comes in the Chef Boyardee pizza kits), and lots and lots of cheese. The outside crust is buttery and has a nice blend of Italian seasonings on it. Also, cheesy crust isn't a requirement but it's a nice bonus.

Dang it, why must I be on a diet?

Cekoviu wrote:

Tech Support Scammer wrote:Pizza that is NOT in the shape of a square.

I've had pizza in rectangular form, but I've never seen it in square form. It doesn't tend to cook as evenly in (non-regular) rectangular form, so it's not as good, but I'm not sure if that would apply as much to squares.
If you're from another country, maybe that's why you've seen them. I don't think they're an American thing, at least.

Square pizza is like what they serve in school cafeterias. Probably because round cardboard sheets aren't as common as rectangular ones.

Xmara wrote:

Cekoviu wrote:I've had pizza in rectangular form, but I've never seen it in square form. It doesn't tend to cook as evenly in (non-regular) rectangular form, so it's not as good, but I'm not sure if that would apply as much to squares.
If you're from another country, maybe that's why you've seen them. I don't think they're an American thing, at least.

Square pizza is like what they serve in school cafeterias. Probably because round cardboard sheets aren't as common as rectangular ones.

They stack better in the freezer, too.

Xmara wrote:

Cekoviu wrote:I've had pizza in rectangular form, but I've never seen it in square form. It doesn't tend to cook as evenly in (non-regular) rectangular form, so it's not as good, but I'm not sure if that would apply as much to squares.
If you're from another country, maybe that's why you've seen them. I don't think they're an American thing, at least.

Square pizza is like what they serve in school cafeterias. Probably because round cardboard sheets aren't as common as rectangular ones.

Ah. I haven't had school pizza since elementary school, so that's why.

BBQ pizza sauce is a must with bacon and onions

Wood ovens are the shit. You always want some fresh cheese on it too. If you want to throw toppings on it, be conservative about it and make sure what does go on works well with the cheese + base.

That's not to say that an ordinary cheese pizza from one of the bigger chains won't taste good. Pizza is just an objective good, however you slice it.

After extensive trial and error, through on average buying or making one pizza a week for the past decade, this is what I've determined through discovery of experimentation.

Timing: Not really appreciated by most people, but if a pizza is under cooked or overcooked all things being equal is pretty much guaranteed to ruin your pizza dining experience. Considering a thin crust for those who prefer that will usually depending on the amount of sauce, cheese, topping combo cook faster than a thicker rising or stuffed crusted pizza. Different toppings will also cook or warm up faster than others and depending on how one likes their toppings if the timing isn't just right you can easily ended up with some toppings that are cold, others dried out/overcooked and a burnt crust to top it off. Suffice to say timing is everything and probably the most important part of preparing a pizza, in my opinion.
Amount of sauce and cheese: The type of sauce and cheese isn't really that important since everyone will have different preferences, but too little sauce or cheese or the reverse with too much sauce or cheese is a good way to ruin your pizza creation. Too little sauce and you end up with a doughy cheese sandwich, whereas too much cheese like too much sauce can mask the flavor of the toppings though unlike the sauce to much cheese can clump into a nice choking hazard potentially rendering the pizza inedible.
Toppings: Fresh toppings are the best, while frozen or dehydrated toppings are acceptable, they merely add complexity to the timing part of the pizza especially if your mixing and matching fresh toppings with said frozen or dehydrated toppings. Consistency is best.
Crust: Whether thin or other type, the crust should be soft, but not too soft I.E. overly doughy and definitely shouldn't be burnt to a crisp {see timing above}. Furthermore, when choosing a crust type, in a thinner crust type pizza the maxim that lesser is better should in my opinion reflect this when applying the ingredients as noted in the timing section.

That's it in a nut shell of what makes a good pizza, now go enjoy a great pizza with this knowledge I have imparted to you.

Cekoviu wrote:

Xmara wrote:Square pizza is like what they serve in school cafeterias. Probably because round cardboard sheets aren't as common as rectangular ones.

Ah. I haven't had school pizza since elementary school, so that's why.

Me neither.

I don’t know if they did this at other schools, but at mine they served pizza with corn and/or applesauce for some reason. Which is a really weird combo IMO, but still not as weird as the time some genius in the kitchen decided it would be a great idea to make American-style goulash, but skimp on the sauce so it was basically just dry, chewy elbow macaroni and chunks of ground beef.

Xmara wrote:

Cekoviu wrote:Ah. I haven't had school pizza since elementary school, so that's why.

Me neither.

I don’t know if they did this at other schools, but at mine they served pizza with corn and/or applesauce for some reason. Which is a really weird combo IMO, but still not as weird as the time some genius in the kitchen decided it would be a great idea to make American-style goulash, but skimp on the sauce so it was basically just dry, chewy elbow macaroni and chunks of ground beef.

Goulash is already my least favorite food, and they've somehow made it worse. I'm going to puke.

Farnhamia wrote:

Xmara wrote:Square pizza is like what they serve in school cafeterias. Probably because round cardboard sheets aren't as common as rectangular ones.

They stack better in the freezer, too.

Or, as they call it in the industry, a win-win food product.

I order local and most of the time they cook it great. Crusts were a bit brittle, but last night's delivery was decent.

Thick crust, has cheese, no vegetables, ham/pepperoni/hot dog with tomato sauce. Possibly comes with more cheese powder with it. Well, that’s my opinion.

Eternal Lotharia wrote:Not Little Caesars.

Who actually eats at Little Cesar’s?

Kowani wrote:

Eternal Lotharia wrote:Not Little Caesars.

Who actually eats at Little Cesar’s?

I do if I'm on a budget and can't be assed to cook. It's pizza, and it's edible.

E V E R Y M E A T

I remember this one Futurama episode. There was a sign, and the sign was easy to miss, but basically during a flashback or something, it’s 2000, and the pizza restaurant Fry used to work at had a sign in the window that said “Try our 2000 meat pizza”, celebrating the new millenium.

I still want that pizza.