I'm having homemade (well, Boboli crust because it's all the shitty Redner's on my way home had) pizza. Bacon, blue cheese, sauteed mushrooms and onions.

Finally made it over to Pizzeria Vetri today. Had the melanzana and really enjoyed it.

phatj wrote:I'm having homemade (well, Boboli crust because it's all the #$!&@ Redner's on my way home had) pizza. Bacon, blue cheese, sauteed mushrooms and onions.

I used to do a lot of Boboli pies. Purdy good for a quick home version.

jamiethekiller wrote:2 places in DE make a great buffalo chicken pie. Some of my favorite pizza.

Caio's and Margherita's?

Doms and Margheritas

I'll have to try Dom's, never been, where is it?

Regina and Santarpio's are the justifiably famous pizza places in Boston, but the pie at Picco is just about perfect. As good or better than any pie anywhere. Blown away.

Bill McNeal wrote:I'll have to try Dom's, never been, where is it?

its in newport across from the 7-11

If anyone feels like getting pizza from Treno Pizza Bar today from 12-9 they should mention Camp Can Do to help fundraise for a camp that hosts children with cancer and who have survived it.

#shamelessplug

A friend brought to me a slice of pie from Biaggio in Allentown PA.

White pie with deep-fried pickles on it.

I generally resist gimmick pies, but this was a fun combo. It was a decent white pie with a well-cooked but generic crust. Topped with small bits of chopped pickle, some red onion, and big hunks of deep-fried pickle that somehow retained a crispy crunch despite being heated twice.

Not sure that anyone should eat more than one slice of this.

think it is pretty gross that you belittle pizzas with non-traditional toppings

Cal - I'm all about "eat the pizza the way you like it."

But I can speak with certainty about what works for me. I've eaten enough pie to know what toppings generally succeed (things that add flavor, like salumi) and those which generally fail (those that add bulk or moisture without pumping up the flavor, like chicken or broccoli).

With all that said, it was a nice surprise to find that a fried pickle slice wasn't turrbull.

Do I judge you for choosing buffalo chicken "pizza?"

Hey, some of my best friends eat buffalo chicken pizza. Pizza is a big tent. Can't we all just get a slice?

pickles on a pizza is pretty weird

imagine the guy who first put pepperoni on pizza. at least there werent internet message boards around back then to bring him down.

yu guys are too sensitive abouyt pizza toppings. join a support group

pacino wrote:pickles on a pizza is pretty weird

Yeah, I thought so too. The guy who gave me the slice didn't even try one himself.

Japan is the place where weird pizza is a habit. Pickles are tame by Japanese standards.


http://slice.seriouseats.com/archives/2 ... -kong.html

People can put whatever they want on their pizza, but I do think a lot of places that emphasize non-traditional toppings are probably covering up for the fact that they don't make a compelling traditional pizza. There's a reason why these kind of things thrive in pizza deserts. Consider--Dominoes makes these artisan pizzas that aren't too bad. The crust is still mediocre, but the more interesting toppings make the end result somewhat palatable.

And, I think a great deal depends on the non-traditional toppings you use. Arugula for instance is great on a well-executed pizza. Somewhere, someone should make a great pizza with crawfish and andouille sausage. Add some tabasco and even dirty rice on that thing and, well, maybe I'll just go ahead and make that myself next time I make pizza. I think adding anything fried to the top of a pizza is too much though.

In general though, you don't want your pizza too vertical. Ideally, you can fold the slice in half and eat it without a fork and knife and without half the toppings falling onto the plate or into your lap.

As far as buffalo chicken pizza, well, let me just say that I love buffalo chicken wings. A lot. But for whatever reason, I find buffalo chicken strips, or boneless "wings" unpalatable. If people find eating wings too much effort, then they could try giving chicken drumsticks the buffalo treatment.

The Dude wrote:yu guys are too sensitive abouyt pizza toppings. join a support group

I feel like a slice of BBQ Chicken pizza in the fridge

TenuredVulture wrote:Somewhere, someone should make a great pizza with crawfish and andouille sausage.

Seafood on pizza is tricky - pies need intense heat to cook properly, and most seafood needs to be cooked delicately.

I did have some LaPorta pie that included dollops of a seasoned tuna mash, and it was very good.

Best ever was Lobster & Mascarpone at Cambridge One near Boston. There, it's a grilled pizza, so all the heat comes from the bottom and the lobster does not get overcooked.

And the fresh-shucked clam pie at Zuppardi's in West Haven was heavenly.

TomatoPie wrote:

TenuredVulture wrote:Somewhere, someone should make a great pizza with crawfish and andouille sausage.

Seafood on pizza is tricky - pies need intense heat to cook properly, and most seafood needs to be cooked delicately.

I did have some LaPorta pie that included dollops of a seasoned tuna mash, and it was very good.

Best ever was Lobster & Mascarpone at Cambridge One near Boston. There, it's a grilled pizza, so all the heat comes from the bottom and the lobster does not get overcooked.

And the fresh-shucked clam pie at Zuppardi's in West Haven was heavenly.

When I do this, I will probably add cooked crawfish shortly before I take the pizza out of the over. Or, yeah, grilling the pizza might work well tool.