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What makes a good pizza?

#3
I'd say a good ratio of sauce to cheese
To much sauce and to little cheese can make it soggy and to little sauce and too much cheese can make it a little dry.

Also the sauce should be tangy with the smallest kick of spice.

And the crust should be nice and thick with some seasoning and flavor to it

That's all my humble opinion though and I could go on for dayyys about pizza
 
#4
jmattbassplaya said:
It all starts with the dough.
Click to expand...

Same here, followed by the sauce. If either of those are of poor quality, the whole pizza consumption experience is tainted unless you add a generous amount of alcohol first.

I don't like flavored, brushed, stuffed, yadda yadda crust. Just plain dough for me.

Funny side point....I was typing this post, I was watching Giordano score a goal for the Calgary Flames.

-Mike
 
#5
i think 2 things;

first, the crust. i prefer the thinnest possible. there was a greek guy in chattanooga when i was growing up, called Sam Darras. his crust was the best. (also, his pizza, but that is a different story)

second, the hottest possible oven.

if you have those two things, i bet you are in for a good pizza

davesignatureII-1.png
 
#6
Living in a small Italian town with 4 different pizza places, I can safely say there's no 'perfect' pizza. Some people like thin, wet, pizza that drips grease. Others like a thick, gooey, under cooked pizza. Honestly, I can't even eat pizza anymore. I'd much rather run down to the bakery and get some tomato pie. ;)
 
#8
For me it's about the sauce and the cheese. The dough I'm a bit flexible on. I like it thick, thin, and in between... just depends on my mood.

We had a local guy just try to open a pizza joint, but it only lasted a month or so. I ordered one pizza from him and the sauce had so much sugar in it it was like eating a candied pizza. It was awful.
 
#13
Good dough cooked right, crispy on the outside, crunch on the edges, but thick and soft in the middle. I love thick pizza bases, the dough is my favourite part. There used to be a pizza place where I lived who would give you the offcuts of dough all baked and crunchy like as a side dish with your order, and it was really good dough. Makes me hungry just thinking about it.

Aside from dough; a very thin layer of tomato sauce, just enough to add moisture and a little flavour. Then as much meat and cheese as you can possibly fit on top, although the meat to cheese ratio is quite important, there is a delicate balance.
 
#15
+1 on the crust. You should want to eat the crust even after everything else is gone - and not just out of reflex! Sauce is something that is often neglected. There's some great pizza here in Montreal, but also a lot of mediocre to bad cheap stuff sold by the slice. The one thing most of those cheap slices have in common is their weakness in the sauce department. Oftentimes it seems as if they've forgotten to put any sauce on at all...
 
#18
When I bought one of those 50lb bags of flour from Costco I started experimenting with making dough. Its all about letting it sit for 2hrs, roll it around, and then sit for another 2-3hrs. I like making several mini-pizzas instead one jumbotron mega-pizza.

My favorite is BBQ chicken: Chicken on actual grill, cook pizza with sauce/cheese 80% done, while you sauté onion and peppers (anaheim and ancho) in a pan. Pull out pizza. Cut up chicken, and put on with onions/peppers, put more cheese on the top, and set it low in the oven on a low broil until cheese starts to brown (not burn).

Bam! Awesome pizza for you.
 

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