Let's get serious
-
NY
-
I love thin-crust New York pizza. It's just so versatile. In fact you can even take an extra-large, and fold it in such a way that it makes for a perfect pizza box to hold a proper Chicago pizza inside.
I find that just a wonderfully sick burn.
Not mine, though, it's Nick Offerman's.It depends on what I'm in the mood for. Both are good in their own way.
-
@brenda said in Let's get serious:
What about your sauce? Want it spicy, plain, or barely there?
For me, it depends on the above.
Thin pizza? No frills, really.
Thick pizza? Spicy, chunks of tomatoes, weird green bits of awesome thrown in too please. -
We like a very seasoned sauce, but not extremely spicy. I make it in a large batch and freeze it in containers big enough to top two medium pizzas. It makes about 12 to 14 containers, enough for 24 to 28 pizzas. It's convenient to have it ready whenever I need it.
-
We like a very seasoned sauce, but not extremely spicy. I make it in a large batch and freeze it in containers big enough to top two medium pizzas. It makes about 12 to 14 containers, enough for 24 to 28 pizzas. It's convenient to have it ready whenever I need it.
@brenda said in Let's get serious:
We like a very seasoned sauce, but not extremely spicy.
Me, too. And thick crust.
The comic strip Shoe featured this: The Perfessor is at Flo's diner ordering a pizza. She says, "How do you like your crust? Thin and crispy or thick and chewy?" He sends her a squinty-eyed cheese-eating grin and says, "Hot and massive".
-
Definitely not pan. Pan pizza is just a stomach bomb.
I like a thinner chewy crust, a savory sauce, onions, mushrooms.
I'm OK with that.
