Would you ever order a margherita pizza?

having no toppings at all would be like a pie with no fillings
left beef without the left beef

love that The Locking Of The Up-The-Arse Corner Thread is still a live beef in late 2017

quoth plax: "all rules are for ppl with no inherent sense of styletaste"

minimalism wrt to flavours is often amazing but purist dogma is undelicious

How is margherita when dipped in a side of ranch dressing? Because that's the deciding factor for me.

fp

Ordering a margherita is classy in America, it shows restraint.

tbf the american variation, more often than not, has tomato slices or chunks of tomato on top, which can be a really bad idea during the off season when "fresh" tomatoes are hot garbage

or as it's known in the UK, "winter, spring, summer and autumn"

deep dish is a monstrosity and america should apologise and renounce any claims to pizza authority

thank you

the occasional microwave mini deep-dish being an allowable £2 slob-out purchase from the local corner shop obv

throw a fuckin fried egg on that suckah too I reckon

I'm sure I've said in other pizza fight threads, but I like both American style and Italian style pizzas - they just satiate very different desires. Also I'm not sure why people keep saying "this is what Brits think about pizza" when all the identifiably British people on this thread have expressed a pretty wide variety of opinions.

xpost NO EGG ON PIZZA EVER JFC

Before even opening this thread, seeing the number of new answers nearly brought a tear to my eye.

http://vitoandnicks.com/photos_slider/pizza_05.jpg

what i'm talking about. it's not pizza without a runny yolk ready to burst all over it. and chilis. like juicy-arse jalapenos, none of this shrivelled stuff. whack it all on

https://3.bp.blogspot.com/-jBo1dxeo0cQ/V_z3balFB0I/AAAAAAAACGo/UJvzWfpPdA4fS_MJ5-98LWj2H8INK0qLQCEw/s1600/Pizza%2BTrails%252C%2BCalifornia%2BPizza%2BKitchen%252C%2BBangalore%2B%25285%2529.jpg

the "uk fish and chips" pizza offered by california pizza kitchen in bangalore (now permanently closed)

You're killing Dog Latin Mark!

Lemon's a nice touch tho

however no red meat if at all possible, unless it's a very obviously meat-oriented pizza, which i probably won't have. i'm seafood friendly though

uk.. california... bangalore... it's beautiful

I ordered a Margherita a couple times when I first went to Italy, however I never ordered it at home until I married a vegetarian. It's now a go to if the place knows what it's doing.

i stop at chips on a pizza as part of a strict double-carbing rule

good fresh basil essential in the american version, especially if they just throw whole leaves on there

the occasional microwave mini deep-dish being an allowable £2 slob-out purchase from the local corner shop obv

― imago, Tuesday, November 7, 2017 10:15 AM (twenty minutes ago) Bookmark Flag Post Permalink

You've never had slice of deep dish in Chicago, t/f

I understand the questionable appeal but I've had Chicago-style pizza in Chicago at several of the recommended places and it's just not my thing

I mean I rarely have it, for many reasons, but getting Peqoud's (w/the burnt cheese crust all around the cast-iron pan) once a year is worth it.

http://pequodspizza.com/wp-content/uploads/2017/04/pequods-carmelized-deep-dish-pizza.jpg

imo ideal pizza crust should be just thick enough to have a slightly crisp, browned underside and stable enough to convey all of the ingredients above to my mouth without use of utensils. slightly thicker crust is allowable but not preferred

that Pequods slice looks good, and also about half the thickness of the pizza I had in Chicago

That looks like it tastes like a salty pepperoni and nothing else.

xxp

One slice is a meal, two slices and you better not have anything else planned for the night, more than that and you're taking your life into your hands.

The ideal pizza crust must be one inch deep minimum, have a solid edge of carbonized cheese, and be both fluffy and crunchy. Sauce goes on top of the cheese.

you had me until the last bit

Detroit style is the best and most advanced form of pizza that has evolved on Earth.

My favorite local place does it that way (sauce on cheese):
http://https%3A//bloximages.chicago2.vip.townnews.com/host.madison.com/content/tncms/assets/v3/business/f/bc/fbc92912-f13c-5712-8db7-eef24a7daa36/51d69fa2cc850.image.jpg

xp

http://https%3A//isthmus.com/downloads/34330/download/280Salvatores.jpg%3Fcb%3D43a65c535442538afa450c66aca97aa0

Sorry, one more try

http://https%3A//i.pinimg.com/736x/92/3b/34/923b342ced67078d588609d4cc42e54f--ny-style-tomato-pie.jpg

My wife's favorite pizza ever is in central/south NJ called Federici's. They make extremely thin pizzas... the crust almost resembles a water cracker. One person can kill most of a whole large pie in one sitting.

for Jordan
https://i.pinimg.com/736x/92/3b/34/923b342ced67078d588609d4cc42e54f--ny-style-tomato-pie.jpg

hypno-pizza, would eat

is there really no sauce or anything between the cheese and crust, though?

ogmor otm obv

Pizza with an egg on it is called "pizza fiorentina" where I've encountered* it in the uk btw

*eaten & enjoyed

i had a nice one recently with a hole cut in the middle of the pizza and the egg fried within

Detroit-style pizza is built, from the bottom up, like so: crust -> toppings -> cheese -> sauce

That sauce-on-cheese pizza looks surprisingly good. Still feels wrong, though.

I like eggs a lot but I'm super fussy about what they're allowed to go with/touch on a plate. You could say I'm an... egg-regationist.

https://pbs.twimg.com/media/C7VSB_7XgAUrq4F.jpg

The egg should be put in raw and baked with the rest of the pizza (or added halfway through), sticking a fried egg on a pizza is bullshit.

I'm a big fan of pizza bianca, which is really just a delicious big flat bread with olive oil, salt and rosemary. Was turned on to it by Sullivan Street Bakery, whose Jim Lahey offered this legendary recipe:

Jim Lahey’s Pizza Bianca
Sullivan Street Bakery

Makes two long pizzas

3 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon sugar
1 teaspoon instant dry yeast
3 tablespoons extra-virgin olive oil
1 sprig fresh rosemary

1. Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water. Mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.

2. Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size. Split the dough into halves, and form each into a log. Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.

3. Put dough on a lightly floured baker’s peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch. Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.

4. Place a baking stone, sometimes known as a pizza stone, in the oven. Set oven to broil, about 520 degrees. Slide pizza onto baking stone with the baker’s peel. Bake until the bubbles range from golden to deep brown in color, 10 to 12 minutes.

I had Detroit style...in Telluride. One of best pizzas I've ever had! Brown Dog pizza. Place has won national awards. Have no way to know if it's "true" Detroit style tho.
https://media-cdn.tripadvisor.com/media/photo-s/0b/35/fb/6f/brown-dog-pizza.jpg

Detroit making a mockery of 'toppings' quite frankly.

I am ambivalent about egg on normal pizza but what about

.. breakfast pizza?