POLL: Which component of a slice of pizza is the most important?

I'd wager that pizza dough has been more intensively studied by 'food scientists' than any other bready substance.

would y'all eat an all crust pizza

otherwise known as bread

honestly yeah

Could you please stop bumping this thread, I wouldn't want to inadvertently order pizza right now.

wait can u place a pizza order via ILX thread now

I look forward to the cheese most, but I think that that is because most pizza crusts are good but not great and I love cheese.

I have only had a few experiences where the crust is perfect, but those have been memorable

I think a couple of those experiences were with wood fired pizza

ILX PIZZA ORDER

hi System, plz order me three cheese pizza, large
take the pizza back if they use the word "base"
-Neanderthal

I make pizza crust from scratch, while my housemate uses Trader Joe frozen pizza crusts. And yet his pizza is consistently better than mine, because he knows the secret of making really delicious pizza sauce. So I voted for sauce.

god it's all so important

beautiful balancing act, pizza

I suppose the most important component is really the spirit in which it is offered

Underrated insight

Speaking of all crust pizza, there was a pizza place in Boston I used to go to that served rolls made from their pizza dough, and they were damn good.

See also “garlic knots” and “breadsticks”

thought you meant actual “pizza rolls” for a second there, I was like wow

a pizza dough roll is hard to imagine. what do you all think of cornmeal crusts?

Vicolo Pizza was my first experience with cornmeal crust in the late 80s/90s. They are long closed now but I think their idea of a crust made of wheat flour, corn meal and soybean oil was really good

recently discovered a local pizza mini chain that makes it with

1. medium thickness crust/base, like a slightly upscale version of a corner place slice; not flimsy but not like eating a loaf of bread
2. slightly fancy toppings, many of them spicy
3. an uncooked tomato sauce base with a lovely sweetness (they have alfredo pizzas as well but have yet to try)

and I may never go back in any of these respects

As much as I love alfredo and all other non-tomato-based pasta sauces, I have never taken the plunge on a slice of pizza with anything other than the red.

Carbonara may be my favorite dish ever, but I'd never get a pizza version of it.

what do you all think of cornmeal crusts?

i'm a fan of putting some cornmeal in dough. adds a nice texture so long as not too much is added and yeast is rendered useless. like up to 20% by volume i guess, but probably more like 10-15%

I saw a place list "aioli base sauce" which seems terrigying

mmm white sauce pizza (olive oil, garlic, spices) with a spinach/marinated red onion/prosciutto top is an all time favorite

Kinda reminds me of this clam pie a buddy made once that I still plan on recreating.

Frutti di mare

have had frutti di mare as pasta but never as pizza

Seemed pretty common on pizza in Naples and Sicily

Glad to see this poll has the correct answer