Let's get serious

[Aqua Letifer]

@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.

[brenda]

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]

We like to change up the type of crust to have some variety of society. I've experimented with numerous crusts over the years, and now we have our favorites for several styles.

I think my hubby is spoiled. I'm OK with that.

[Catseye3]

@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".

[Mik]

I'm a pizza bianco guy, myself. If it's tomato based it has to be spicy. Hot honey and basil are great additions.

But my all time favorite? Margherita with fresh tomatoes, not tomato sauce. Buffala mozzarella.

[Copper]

Bertucci's thin brick oven

[Horace]

Definitely not pan. Pan pizza is just a stomach bomb.

I like a thinner chewy crust, a savory sauce, onions, mushrooms.

[Mik]

Chicago pizza is definitely like a rock on your stomach. Detroit is lighter and airier.

[George K]

@mik said in Let's get serious:

Chicago pizza is definitely like a rock on your stomach

From the place downstairs:

[brenda]

@horace said in Let's get serious:

Definitely not pan. Pan pizza is just a stomach bomb.

I like a thinner chewy crust, a savory sauce, onions, mushrooms.

I make a pan pizza crust that is light and crispy. We just had some tonight for dinner.