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Pizza Thread

What makes pizza a pizza?


  • Total voters
    20
My initial reaction was that that sounds awful, but thinking more, I can kinda see it. Mascarpone, lemon and orange - that's basically a fruity cheesecake. Vodka just makes it more alcoholic. The basil is a bit odd, but I've seen herbs on desserts before, and it could give a interesting contrast in flavour. Definitely expecting it to be one of those cocktails that is more dessert than drink, but there might be something there.

The martini was good until they but blue cheese in it. That stuff is foul.
but it's the good kind of foul
 
Hehehe, now I know why the website's Italians tend to stay away from CFC-OT.
 
Hehehe, now I know why the website's Italians tend to stay away from CFC-OT.
The most noble pursuit in the world is making Italians angry about food
 
The most noble pursuit in the world is making Italians angry about food
Non sono d'accordo, tu ti sbagli, grandissimo fighio di bu… [Autotranslator: I wholeheartedly disagree while wholly respecting your life choices and tastes and your right not to share in mine]
 
One strange combination that I love is spinach pizza without meat or sugo. I found the name "Florentine pizza".

Among traditional pizzas, my favorite is Capricciosa.

If the crust isn’t tasty, it’s not a good pizza to me. When there’s an option to add extra ingredients, I choose corn.
 
Corn? Be more specific.
 
I've had sweetcorn on pizza and it wasn't bad I don't really think the sweetcorn added much to the pizza and I think the pizza take away a lot from the sweetcorn.

Definitely feel like it's an odd preferred fave topping. It could maybe work well in some styles of pizza but I generally feel like there are better options.
 
Sweetcorn works okay on spicy "western style" pizza.
I wouldn't add too much of it..but i don't like overloaded pizza in general.
And especially with themes like western style, there are already plenty other ingredients on board.
 
If the crust isn’t tasty, it’s not a good pizza to me.

I find this a strange statement, as what matters for the crust is not taste but texture and structure. Thick or thin, harder or softer etc are the big crust questions.
 
Philly cheese steak: yea or nay.

I like it for a variation now and then. Cheese can be good for a loop.
I find this a strange statement, as what matters for the crust is not taste but texture and structure. Thick or thin, harder or softer etc are the big crust questions.
Cheese/toppings/bread is a taste ratio that should always be considered. Personally, a thin crust is the way to go for me

If the crust is too thick, this, is gonna dilute toppings/cheese when you're chewing by simply absorbing more material than thinner crusts, and landing on more taste buds.
 
Sweetcorn works okay on spicy "western style" pizza.
I wouldn't add too much of it..but i don't like overloaded pizza in general.
And especially with themes like western style, there are already plenty other ingredients on board.
Is that like BBQ sauce based pizza? I feel the sweetness of the BBQ sauce would sort of drown out the sweetcorn. But I am often an idiot about such things.

I do think a mexican street corn (elote) could be good.
 
Among traditional pizzas, my favorite is Capricciosa.
Man my local go to pizzaria makes a great Capricciosa! Ham, olives, mushrooms, 2 or 3 different coloured bell peppers, and a raw egg out of the oven in centre that arrives at the table partially cooked...Hmm, I've had more Cappriciosas than all of the different pizzas in the menu together, not only it's the best value for money pizza IMO it's also one of the cheapest in the menu! Love it!
 
I find this a strange statement, as what matters for the crust is not taste but texture and structure. Thick or thin, harder or softer etc are the big crust questions.
While I don't disagree with your statement, the crust's taste is important to me too. It's my favorite part of a pizza. My local fave pizzeria makes fantastic crust.
 
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