Yes.
Yes.
I cannot answer your question until pizza is properly defined as either a pie or a bread. Pies have fillings. Bread has toppings. The answer isn't as simple as many will blurt out their opinions without considering this important distinction.
Either way it must have bacon included as an ingredient.
I cannot answer your question until pizza is properly defined as either a pie or a bread. Pies have fillings. Bread has toppings. The answer isn't as simple as many will blurt out their opinions without considering this important distinction.
Either way it must have bacon included as an ingredient.
It’s definitely pie, because the entirety of it’s carbohydrate layer is called crust. Both pie and bread have crust. But in bread, crust is the layer that’s browned and hardened in maillard reactions. It stands in contrast to the crumb. In pie, the crust is the entire outer carbohydrate portion of the dish, defined in contrast to the filling. Nobody refers to a pizza’s crumb (the airy, non-maillarded portion of a bread). The entirety of the carbohydrate base is deemed crust. Therefore, pizza is a pie.
It’s definitely pie, because the entirety of it’s carbohydrate layer is called crust. Both pie and bread have crust. But in bread, crust is the layer that’s browned and hardened in maillard reactions. It stands in contrast to the crumb. In pie, the crust is the entire outer carbohydrate portion of the dish, defined in contrast to the filling. Nobody refers to a pizza’s crumb (the airy, non-maillarded portion of a bread). The entirety of the carbohydrate base is deemed crust. Therefore, pizza is a pie.
It’s definitely pie, because the entirety of it’s carbohydrate layer is called crust. Both pie and bread have crust. But in bread, crust is the layer that’s browned and hardened in maillard reactions. It stands in contrast to the crumb. In pie, the crust is the entire outer carbohydrate portion of the dish, defined in contrast to the filling. Nobody refers to a pizza’s crumb (the airy, non-maillarded portion of a bread). The entirety of the carbohydrate base is deemed crust. Therefore, pizza is a pie.
But pizzas do not having fillings. They have toppings instead. And what of pizzas that have sauce and toppings right to the edge of the crust? Are they hot open-face sandwiches? Italians fold the slices which might suggest they are tacos. Overall, they more fit a flat bread with these things in mind.
>It’s definitely pie, because the entirety of it’s carbohydrate layer is called crust. Both pie and bread have crust. But in bread, crust is the layer that’s browned and hardened in maillard reactions. It stands in contrast to the crumb. In pie, the crust is the entire outer carbohydrate portion of the dish, defined in contrast to the filling. Nobody refers to a pizza’s crumb (the airy, non-maillarded portion of a bread). The entirety of the carbohydrate base is deemed crust. Therefore, pizza is a pie.
But pizzas do not having fillings. They have toppings instead. And what of pizzas that have sauce and toppings right to the edge of the crust? Are they hot open-face sandwiches? Italians fold the slices which might suggest they are tacos. Overall, they more fit a flat bread with these things in mind.
Pies take various forms. There’s no rule against covering the crust.
Sandwiches and flatbreads have bread as an ingredient. You don’t bake sandwich slices in the oven around a ham and cheese. A flatbread is made by piling toppings on an already baked bread. A tomato sauce, mozzarella and pepperoni flatbread is distinctly different than a pepperoni pizza, no?
I could go on and on. There are many reasons pizza is a pie and bread-derived foods are not.
Now, is a calzone a sandwich? Still no. More like a hand pie.
Pies take various forms. There’s no rule against covering the crust.
Sandwiches and flatbreads have bread as an ingredient. You don’t bake sandwich slices in the oven around a ham and cheese. A flatbread is made by piling toppings on an already baked bread. A tomato sauce, mozzarella and pepperoni flatbread is distinctly different than a pepperoni pizza, no?
I could go on and on. There are many reasons pizza is a pie and bread-derived foods are not.
Now, is a calzone a sandwich? Still no. More like a hand pie.
What if the top layer was cheese, and the other ingredients were placed between the crust and cheese layer? The sauce/meat/vegetables would then be considered a filling.
What if the top layer was cheese, and the other ingredients were placed between the crust and cheese layer? The sauce/meat/vegetables would then be considered a filling.
Depth again.
Depth again.
Flat bread enters the chat.
Flat bread enters the chat.
see my other comment
see my other comment
I would define pizza as a pasta more than a pie, and bacon is a very popular topping.
I would define pizza as a pasta more than a pie, and bacon is a very popular topping.
Only topping. FTFY
Only topping.
FTFY
Depends on the depth of said pizza. Deep dish is for pavement apes in Chicago. White peole eat regular or thin.
Depends on the depth of said pizza.
Deep dish is for pavement apes in Chicago.
White peole eat regular or thin.
With the cheese on top where God meant it to be. The upside-down cheese on the bottom, sauce on the top is an abomination meant only for Chicago tourists. AND it must have meat!!! Cheese-only is for children with too many chromosomes and veggie is for homos. Square cut or pie cut is irrelevant.
With the cheese on top where God meant it to be. The upside-down cheese on the bottom, sauce on the top is an abomination meant only for Chicago tourists. AND it must have meat!!! Cheese-only is for children with too many chromosomes and veggie is for homos. Square cut or pie cut is irrelevant.
Wood-fired crust is preferred, but I wouldn't say no to a cheese-stuffed crust or one with a garlic-buttered crust either.
I find that, if the crust is too thick, it takes away from the toppings. But too thin a crust and it won't hold up the toppings and generally just be bleh without the flavor from the crust to balance out the combination of toppings.
So a right balance of thickness of the crust to the amount and type of toppings and/or sauces really makes or breaks a pizza. Some toppings, such as chicken or a garlic sauce, go better on a thin crust (not to say they're bad on a thicker crust, but they really shine on thinner crust) while classic pepperoni goes best on a slightly thicker, more bread-like crust compared to a thinner pie. Then one must also consider the cheese, and the grease from both toppings and cheese.
Most pizzas also require a dusting of cornmeal on the bottom of the crust, which can subtly impact the taste and texture of the pizza, though this moreso effect thinner pizzas than thicker ones.
Personally, I'm a fan of thin, wood-fired pizzas with chicken, bacon, mushrooms, olives and gasp pineapple! Toss those toppings on a sauce of home-made garlic sauce, and sprinkle it with mozzarella and cheddar. I also rather prefer garlic sauce to red sauce at this point, but I love garlic so it's no surprise. I'll add roasted garlic to my pizza if I can as well, even with the garlic sauce. I like being able to murder vampires from 500 yards upwind.
Wood-fired crust is preferred, but I wouldn't say no to a cheese-stuffed crust or one with a garlic-buttered crust either.
I find that, if the crust is too thick, it takes away from the toppings. But too thin a crust and it won't hold up the toppings and generally just be bleh without the flavor from the crust to balance out the combination of toppings.
So a right balance of thickness of the crust to the amount and type of toppings and/or sauces really makes or breaks a pizza. Some toppings, such as chicken or a garlic sauce, go better on a thin crust (not to say they're bad on a thicker crust, but they really shine on thinner crust) while classic pepperoni goes best on a slightly thicker, more bread-like crust compared to a thinner pie. Then one must also consider the cheese, and the grease from both toppings and cheese.
Most pizzas also require a dusting of cornmeal on the bottom of the crust, which can subtly impact the taste and texture of the pizza, though this moreso effect thinner pizzas than thicker ones.
Personally, I'm a fan of thin, wood-fired pizzas with chicken, bacon, mushrooms, olives and *gasp* pineapple! Toss those toppings on a sauce of home-made garlic sauce, and sprinkle it with mozzarella and cheddar. I also rather prefer garlic sauce to red sauce at this point, but I love garlic so it's no surprise. I'll add roasted garlic to my pizza if I can as well, even with the garlic sauce. I like being able to murder vampires from 500 yards upwind.
Most are good. If I had to pick one, I'd follow @Theodorekent 's lead and go with New York style.
One thing is certain though: The absolute WORST pizza style I've encountered - and I've lived all across the country - is St. Louis style. It isn't the thin crust or cutting it into square pieces or any particular topping choice that makes it horrible. Rather it's the horrid choice of - I hesitate to even call it this - cheese they use around here: Provel
No not Provolone, Provel. How does one describe it... It's a white cheese with a consistency only slightly firmer than Velveeta, and when heated it turns into a greasy cheese-like muck with the mouth feel of molten plastic. It's fucking disgusting - and they lap this crap up like crazy around these parts. Not a fan. The best way to eat a St. Louis style pizza is to refrigerate it and have it cold - the cheese firms up and it is almost palatable that way.
Here is what wikipedia has to say on the subject:
Provel is a white processed cheese prominent in St. Louis cuisine. A combination of cheddar, Swiss, provolone, and liquid smoke, Provel has a low melting point, a gooey texture, and a buttery flavor.
I rest my case.
Most are good. If I had to pick one, I'd follow @Theodorekent 's lead and go with New York style.
One thing is certain though: The absolute WORST pizza style I've encountered - and I've lived all across the country - is St. Louis style. It isn't the thin crust or cutting it into square pieces or any particular topping choice that makes it horrible. Rather it's the horrid choice of - I hesitate to even call it this - cheese they use around here: Provel
No not Provolone, Provel. How does one describe it... It's a white cheese with a consistency only slightly firmer than Velveeta, and when heated it turns into a greasy cheese-like muck with the mouth feel of molten plastic. It's fucking disgusting - and they lap this crap up like crazy around these parts. Not a fan. The best way to eat a St. Louis style pizza is to refrigerate it and have it cold - the cheese firms up and it is almost palatable that way.
Here is what wikipedia has to say on the subject:
>Provel is a white processed cheese prominent in St. Louis cuisine. A combination of cheddar, Swiss, provolone, and liquid smoke, Provel has a low melting point, a gooey texture, and a buttery flavor.
I rest my case.
Just like my beer, free
Just like my beer, free
True that!
True that!
Boston
Boston
"New York Style" if you want to call that a thing, but in all honesty most Mid-Atlantic pizza from Baltimore to NYC is that same style, and the best examples of it aren't in NYC, they're mostly in North Jersey.
Chicago Tavern Pies also hold a special place in my heart.
I can tell you with absolute certainty that proper Italian Neapolotan pizzas are absolutely the most overrated of all Italian foods, truly disappointing.
"New York Style" if you want to call that a thing, but in all honesty most Mid-Atlantic pizza from Baltimore to NYC is that same style, and the best examples of it aren't in NYC, they're mostly in North Jersey.
Chicago Tavern Pies also hold a special place in my heart.
I can tell you with absolute certainty that proper Italian Neapolotan pizzas are absolutely the most overrated of all Italian foods, truly disappointing.
MSP: mushroom, sausage, pepperoni Canadian bacon, pineapple, jalapeno
MSP: mushroom, sausage, pepperoni
Canadian bacon, pineapple, jalapeno
That’s not a type.
That’s not a type.
lol You wanna go there again?
lol You wanna go there again?
https://poal.co/s/AskPoal/788533
Take it easy, comrade. My intentions are pure.
Take it easy, comrade. My intentions are pure.
[The pineapple thing is a a psyop.](#spoiler)
Only pineapple niggers put pineapple on pizza. Also note in normal English you say put on, not put in.
So it’s not a pie just by using English to build it.
Only pineapple niggers put pineapple on pizza.
Also note in normal English you say put on, not put in.
So it’s not a pie just by using English to build it.
Detroit style pizza is the winner. Better than jew york or chicongo "pizza"
Detroit style pizza is the winner. Better than jew york or chicongo "pizza"