What's The Best Part Of The Pizza? - "It's Only Food" Blog at Allrecipes.com - 228066

"It's Only Food"

What's the best part of the pizza? 
Mar. 19, 2011 3:01 pm 
Updated: Mar. 27, 2011 5:05 am
We all love pizza, warm and inviting, followed by a good glass of wine or a cold beer, it makes this one of the worlds favorite comfort foods.

But what makes the pizza good?  The crust, the cheese, the sauce, or the toppings?

And what are your favorite toppings? 

 Deep dish or Neoplolitan?

What about weird toppings, I would like to try something off kilter from the norm.

What about your favorite pizza place? 
Mar. 19, 2011 6:20 pm
The crust must be the best part. Without a good crust, everything else on the pizza becomes redundant. Favorite toppings: Pepperoni (the log- not those chincy thin slices in plastic bags.); USA style bacon; broiled onions and peppers; home made red vodka sauce.
Mar. 20, 2011 5:47 am
The crust without a doubt! Next is the sauce, and Mike - home made red vodka sauce sounds pretty darn good! I like pepperoni & mushrooms. I also like pineapple and ham but my husband does not so I rarely get that.
Eileen G 
Mar. 20, 2011 9:41 am
I recently had a roasted pear and gorgonzola pizza topped with crushed hazelnuts and caramelized onions. Out of this world! Crust and sauce are important but so is the cheese. Mozzarella never provel! I love veggie pizza. Ami's local pizza joint rocks. NY style.
Mar. 20, 2011 11:28 am
For a gourmet treat, Nordstrom's Bistro often has pizzas. If you order to share aone, you and the other person will become very possessive of it and wind up in a fight. Everything on their pizzas is a favotite
Mar. 20, 2011 4:33 pm
I have had the great good fortune to grow up in the greater NYC area and have eaten pizza everywhere from Arthur Avenue in the Bronx, Little Italy in Manhattan and Brooklyn. The crust has to be super thin and crisp with those scorch marks that come from 700F plus ovens. I like mine very simple, sliced Roma tomato, fresh basil, EVOO and fresh mozzarella. Heaven!
Mar. 20, 2011 5:30 pm
Crust makes a pizza. My favorite topping is Betchamel sauce with spinach and Feta cheese. Cooked on the grill.
Mar. 20, 2011 7:01 pm
Cheese! The best part is the cheese:) After that a crisp on the outside, chewy on the inside crust covered with garlic basil tomato sauce and topped with pepperoni, onions, green peppers, and occasionally pineapple. The best way to prepare pizza is to call the delivery joint:D
Mar. 21, 2011 4:24 am
I would love to go to Rome and have a simple Margherita Pizza-sauce, cheese and fresh basil-just like BigShotMom suggested...yummmmiiee
Mar. 21, 2011 4:24 am
But ya gotta have anchovies
Mar. 21, 2011 1:55 pm
The crust is the main part of the pizza. Once you get the right recipe for the crust everyting else fall into place.
Mar. 21, 2011 3:06 pm
I may be strange but I love to eat the topping be it extra cheese, mushrooms, maybe some sausage...with a fork, and leave the crust! As for my favorite pizza place, that's easy...my house a carpet picnic with my family does it get any better? I don't think so :)
Mar. 22, 2011 7:41 pm
I don't like meat on any pizza. My favorite right now is a Margherita pizza w/ fresh mozza and fresh basil.... tiny hint of EVOO, and the thinner the crust the better. Yum!
Mar. 27, 2011 5:05 am
Crust makes the pizza for me, I like it thick and chewy with a little bit of crunch to it. Like to sprinkle cornmeal on the pizza stone before putting pizza on it. I like to mash the anchovies into the sauce then top with Italian sausage, lots of veggies and cheese.
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John Politte

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About Me
I have been a professional restaurant person for 30+ years. I started out as a dishwasher and worked my way up the ladder. No schooling except for hands on experience in locations around the USA. I am now starting my own business as a consultant and food writer.
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Everything-except baking and desserts
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Gravy, my side of the family is mostly French , so we love the sauces and gravies.
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Starting my own public access cooking show-"It's Only Food". Did 33 shows in 3 years as the chef and producer. It certainly opened up a lot of doors and paved the way for changing the way I look at food.
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Missing my family growing up and working 80 hour weeks, but I can say that it paid off. No regrets.
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