If you had to choose one pizza topping

What would it be?

For me, anchovies.

Exactamundo!

I genuinely can't remember making this thread. That speaks to how drunk I was.

But yes, anchovies FTW!

Nice! I'd say either extra cheese or ham.

We all know pineapples are a no-no on pizzas but barbecue sauce is another bugbear of mine. BBQ sauce does not belong on a pizza. Chicken is great in general but I'm always underwhelmed by it on a pizza.

I can't stand olives on their own but on a genuine Italian pizza, I have grown to love them.

Ronnies.

Love Pepperonni on Pete Zah

And clumps of Riggota

Pepperoni. It's inordinately satisfying as a pizza topping because, unlike meatballs or sausage, it's oily, so it doesn't dry out.

Good point. Pepperoni is always more satisfying and I've never thought about why, considering meatballs and sausage are just as good on their own.

Update: I make pizza every two weeks or so. Tonight I made my sauce using a 28-oz can of San Marzano peeled tomatoes. Fried a couple cloves of garlic, added the tomatoes, crushed them, then just added a tablespoon of oregano and Italian seasonings. Simmered a long time. Just used sliced mozzarella as topping. Great!

When it comes to pizza, I'm pretty much a purist. I like it with mozzarella (sliced, not shredded), crushed tomatoes, and oregano just like my mother used to make it. Yes, I can eat it with pepperoni once in a great while and even anchovies, but seldom. Mom was Napolitan, so she knew pizza.

What do people think of deep dish pizza?

I've only had authentic Chicago deep dish pizza once when I had a 4 hour layover at O'Hare. It was good but the cheese was salty and obviously the pizza was heavy. It was good on it's own but if you get into the discussion which one's better, New York or Chicago, it's New York all day every day!

Pepperoni

Guys, a bit of advice...is this worth making??

https://youtu.be/SC-7r4yscK8

Hell yea..IF u have the time..u could make it into a fun day in DA kitchen..Frank has gotten into a cute little man in his latter day's..God bless him..that is actually a good & authentic recipe..as a career Sous Chef, I do applaud it's adventure 4 a fun day in the kitchen!!!...although I would not drink coffee w/ it as Frank did!..Boun Appetite.

Anchovies.

I know some here will cringe, but:
Another topping I always use is cubed extra-sharp Cheddar. It offsets the bland taste of mozzarella.

l'll agree w/that

I would say meatballs, as extra cheese doesn't count, IMO, since you're putting cheese on anyway.

When we were in Sicily in 2018, my cousins took us to a pizza place that served lemon pizza. It sounds awful, but damn, it was delicious. It was basically a white pizza with lemon, but Sicilian lemons are a whole different fruit than American. I haven't tried making it here, although Giada has a recipe available online.

Alot of things that sound out of place food wise r suprising..such as where the ingriedients come from..I would def try a pie like that...I have for yrs. wanting 2 have a true "Clam pizza"..w/ as a white pie w/lots o' garlic , oregano , & fresh clams from local dudes & I don't know what kinda cheese..& maybe some FUME from the clams in a good oven..saw it on some PBS TV show..it looked so good...still cant get it up here in Philly..& u know what?..I would eat anything Giada makes...she went 2 school 4 this good shit...I read a recipe 4 grilled sardines from her..was a sicilian recipe..don't get me wrong, I grilled many a sardines working as a Sous Chef in 1 of Philly's top Southern Italian restaurants..but this marinade was on the mark....I want my clam pie!!!!! Anybody know where 2 go???

(I forgot....also consume Giada's semi weathered pastrami flaps w/ a gusto..her hubby is 1 lucky dude)..just had 2 add that as u guy's know i'm a dirty ol' man.

Never been a fan of the white pie (I love my sauce) but with the lemons, that definitely sounds good!

Green Peppers.

Anchovies.

Pepperoni,no doubt.
For those of you who make your own,try a mix of Mozzarella and Provolone cheese.

Pepperoni

Good quality homemade Italian Soppressata all the way. Best fuckin pizza topping of all time.

Its just very hard to find places that offer it.

Moe Tilden......whatever happened 2 him??

Anyways...here in March of 2023...Pepperoni & anchovies w/ a over easy big egg on top...& thin crust ..Yummmm

Pepperoni
I only like pepperoni on pizza, don’t care for it on sandwiches or thin sliced

Anchovies.

Halve pepperoni & REAL white anchovies from Sicily///...now that is a pie...still looking 4 the perfect clam pie though......

That sounds excellent. Thank you Hoodlum!

Black Olives for me.

Oh my God...speakin' of this topic, we just got back from Collingswood N.J. & decided 2 stop @ my old friend Joey Baldino's flagship restaurant Zeppoli ...the place itself is not the same as they (2 me) went downhill...Joey is minding his place in Philly ..hint..Crab gravy..social club...but the present chef made my wife & I a white pie w/ marinated grilled sardines , calabrian olives , sicilian olive oil , & oven roasted (skin free) Roma tomatoes , & Bottarga ,W/ just a hint sprinkle of Locatelli cheese & fresh peppercorn....man was that shit the BOMB!!..he said he could have jacked it up W/ an over easy egg on top , but we were happy none the less...1 of the best pies in this retired chef's life.

crumbled sausage or meatballs

But, in reality, if you have a good quality pizza in front of you, it needs no extra toppings. IMO, it stands up best on its own. Why adulterate or mask the beauty and simplicity of such a culinary masterpiece?

In the words of Julia C.." you dont want 2 mask a dish w/ toppings or sauce.. u just want 2 ENHANCE it...good call NY Mafia !!

Lol. Thanks Hoodlum. (every once in a while I get it right). Lol.

Tell ya one thing for sure. I ain't puttin' any pineapple on my pizza! (Where I come from, thats a sacrilege) Lol

Mozzarella hands down!!

One topping? Pizza Napoli topping.

Pizza Napoli???...what is that ?..& 2 NY Mafia...If I EVER see someone enjoy a pizza w/ pineapple , I will go in mancave closet & get my WRIST ROCKET (remember them ?) & shoot the defendent in the mouth!!! LOL..

Check this out:

What is Neapolitan Pizza?

Basically, we're talking about a small pizza, with only sauce, mozzarella cheese, olive oil and fresh basil that's baked briefly at a very high temperature. There are certain approved variations. Interesting and informative article.

And no pineapple! (Signora V. likes it, but for me - infamia!)


Signor V.

Good article.Signor.....basiclly...keep things simple.!!!

I agree. Why mess with perfection? Enough said...

Pizza Napoli is also called Margarita.

ORIGIN OF THE PIZZA MARGARITA
The pizza is one of the most famous meals in the world and comes in many variations. The most famous pizza, the margarita, was named after Queen Margeritha of Italy, the wife of King Umberto I.

Pizza, an old meal
The history of pizza is thousands of years old. Archaeologists have found traces of baking in central Italy that were probably the predecessor of today's pizza. From the pizza base to be exact. Such flat bread-like baked goods were not unique, by the way. Traces of similar baking have been found in many areas around the Mediterranean, and similar meals are still eaten in many places.

Meals that resemble the modern pizza, a flat bread-like baking topped with other foods, have been around throughout history. From Roman times to the Middle Ages. Historians therefore do not entirely agree on what the most direct 'predecessor' of the pizza is. For example, there is a theory that the pizza descends from the Jewish matzah, which was topped with cheese and olive oil by Roman soldiers. Another precursor could be the focaccia. They are still eaten in many places along the Mediterranean Sea and - just like the pizza - can also be found in our supermarkets.

A more direct predecessor is probably the galette as it was eaten in sixteenth-century Naples. Those flat breads were mainly eaten by the poor and were sometimes referred to as pizza. The most famous story about the origin of the pizza, however, is that of the pizza margeritha, the pizza that more or less symbolizes all modern pizzas.

Poor bread for the queen.
Margeritha of Savoy was the only daughter of the Count of Genoa and his wife. She was born on November 20, 1851. Her grandfather was the King of Sardinia, which made Margeretha an attractive marriage partner. In 1868 she married the crown prince of Italy, Umberto.

In 1889 she left for Naples with her husband, because Rome was struck by a cholera plague. In Naples, they were advised to sample dishes by local master chef Raffaele Esposito. The royal couple summoned him to court, where he hurriedly baked them a pizza. Esposito mimicked the colors of the Italian flag with tomatoes, mozzarella and basil to appease the couple. Margeritha was so delighted with the taste of the pizza that she wrote a personal letter of thanks to the chef. Esposito decided to name the pizza after her.

The Italian pizza bakers have used this story to also name their pizzas after princesses and queens. In 2012, Princess Beatrix - then Queen - also had a pizza named after her

I ordered today a spicy pizza, richly topped with pepperoni salami, mozzarella and chili peppers. Very good.

We are mostly Napolitan and that's the pizza my mother always made. Less is more!

Thank you my man! lol. We're on the same page.

My favorite frozen pizza hands down, made in Italy !

Haha

Is that you Hollander?...great review...never saw that brand here in the states..had me sold.lol..

No not me haha I was blown away by this frozen pizza and found this review I agree it's pretty cool. 100% agreeing with him the best frozen pizza I have ever had lol. Not cheap but restaurant quality.

I bought another one today.

They have others so next time I'll try them.

https://www.crostamollica.com/products/pizza