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What makes a good pizza?
- Thread starter MAJOR METAL
- Start date
WHAT makes a good pizza? Crisp crust, great sauce, tasty cheese, the right toppings, cooked well (not too greasy or soggy).
WHO makes a good pizza? Link Removed
WHO makes a good pizza? Link Removed
The base needs to be right.
Thickness can vary. But as long as it isn't crisp (potato-chip-like) or dripping with grease, I'm generally happy. Some flavour in the base is nice too, I've had a few that were like cardboard, not good!
A sauce that isn't too sweet and has plenty of flavour, there was a place back home that used to do amazing pizzas. There was some spices in the sauce that just kicked it up a notch, bam!
Cheese, not as important to me. As long as it isn't like vulcanised rubber, I'm generally happy!
Some nice spicey pepperoni and ground black pepper, that wins it for me!
Thickness can vary. But as long as it isn't crisp (potato-chip-like) or dripping with grease, I'm generally happy. Some flavour in the base is nice too, I've had a few that were like cardboard, not good!
A sauce that isn't too sweet and has plenty of flavour, there was a place back home that used to do amazing pizzas. There was some spices in the sauce that just kicked it up a notch, bam!
Cheese, not as important to me. As long as it isn't like vulcanised rubber, I'm generally happy!
Some nice spicey pepperoni and ground black pepper, that wins it for me!
It's not what makes a good pizza, but who makes a good pizza.
The answer: Me.
Fresh crust, plenty of sauce, good Wisconsin cheese, and whatever you want on top. It's not rocket science. Good dough is like good bass tone: It's in your hands.
The answer: Me.
Fresh crust, plenty of sauce, good Wisconsin cheese, and whatever you want on top. It's not rocket science. Good dough is like good bass tone: It's in your hands.
The crust has to be right. I love it wafer thin, but when I'm in Chicago, thick is the way to go. Either way, it shouldn't be burned on the bottom (at least not too badly) and it shouldn't be doughy and under cooked in the center.
The sauce should be flavorful (Basil oregano, and a hint of acid from wine)
As far as toppings go, they are variable, and I make no bones about anything.
My father always made pizza with cheese that didn't stretch much. (Provolone was a favorite) I think that non stretchy cheeses have a higher fat content and are therefore richer and more flavorful. I totally got that from my dad.
The sauce should be flavorful (Basil oregano, and a hint of acid from wine)
As far as toppings go, they are variable, and I make no bones about anything.
My father always made pizza with cheese that didn't stretch much. (Provolone was a favorite) I think that non stretchy cheeses have a higher fat content and are therefore richer and more flavorful. I totally got that from my dad.
I once asked a respected chef acquaintance about why his pizza dough was so good. His response was "honey".
The crust. I like thick and thin crusts, but if they are made poorly, the whole pizza is going to suffer. Don't get me wrong, I'll still devour it like a honey badger, but it just won't be as good as a rocking crusted pizza would be! 
What makes a pizza great is the perfect balance between dough, cheese, and sauce.
Once you have that, the rest is icing on the cake. Or toppings on the pie, if you prefer.
This is true, but the dough starts with the water.
I haven't had a good crust outside of NY/NJ. The minerals in NY/NJ water make for an incredible crust with the perfect texture.
So good water, good crust, followed by good sauce and good cheese.
as a former upstate NY'er this is what I have heard for over 30+ years. There's something in the water. Nothing like the seepage from several hundred brownfields to make a great pizza.
And for a great pizza put the sauce on top of the mozzarella and sprinkle w/parm.
I'd much rather run down to the bakery and get some tomato pie.
mmm...tomato pie. Are you from Utica?
I think the crust is the most important part. I love crunchy with the crust bubbling like the old Shakey's used to be - non of that gooey, floppy, and not done on the bottom stuff.
I don't care what's on it if the crust doesn't taste good.
Has anyone noticed Pizza Hut's pizza's getting thinner, and smaller?
I don't care what's on it if the crust doesn't taste good.
Has anyone noticed Pizza Hut's pizza's getting thinner, and smaller?
yup...this typically dictates whether it is NY or Chicago style pizza as well. I can't choose which I like better, so I just like them both
It starts with the dough and that goes to the crust. Thin, crisp, cooked in high heat. Sauce should not be sweet, have a little bite and should never over sauce. Cheese has to be fresh and not so thick it hides the rest of the pie. Actually prefer just a plain cheese pizza, maybe green peppers or a Margherita if I'm going for crazy time.
Coming from The City, we know we make the best pizza in the States and probably the world. In Chicago, they don't make pizza, they make casseroles.
Coming from The City, we know we make the best pizza in the States and probably the world. In Chicago, they don't make pizza, they make casseroles.
