Best Pizzas in America 2012: What Makes a Great Pizza?
mrosen814
2012/09/18 22:00:00
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57 votes
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21% | |||
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41 votes
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15% | |||
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47 votes
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18% | |||
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29 votes
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11% | |||
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93 votes
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35% | |||
What make a great pizza? There are many questions that must be asked and answered, to determine the quintessential pizza list of 2012. If you want to check out the list of the best pizzas of 2012, click on the link below.
According to Fox News, "Maybe great pizza means the use of the freshest ingredients and seasonal toppings? Does it involve a structural integrity to the underlying dough that ensures you can lift a slice without experiencing droopage? Is it an airy, charred cornicione that makes even the most ardent crust-chucker certain not to leave one pizza bone behind? Must it employ artisanal sausage, or does old-school pepperoni count? Does it involve fresh mozzarella? Or just the expert scattering and sauce to cheese ratio of good old-fashioned, low-moisture aged mozzarella and sauce made from canned San Marzano tomatoes? Does a bar pie count? And how do you stack those up against deep-dish pies?!"
FOXNEWS.COM reports:
According to Fox News, "Maybe great pizza means the use of the freshest ingredients and seasonal toppings? Does it involve a structural integrity to the underlying dough that ensures you can lift a slice without experiencing droopage? Is it an airy, charred cornicione that makes even the most ardent crust-chucker certain not to leave one pizza bone behind? Must it employ artisanal sausage, or does old-school pepperoni count? Does it involve fresh mozzarella? Or just the expert scattering and sauce to cheese ratio of good old-fashioned, low-moisture aged mozzarella and sauce made from canned San Marzano tomatoes? Does a bar pie count? And how do you stack those up against deep-dish pies?!"
FOXNEWS.COM reports:
Who makes America's best pizza? We get the experts to weigh in.
Read More: http://www.foxnews.com/leisure/2012/09/18/best-piz...
Crust - fresh, hand tossed and stretched, and good ingredients (rub in a little garlic).
Cheese - fresh and a mix. I like a mix of provolone/mozzarella as opposed to pure mozzarella.
Sauce - A good sauce has a little bit of wine it it for flavor. One place back in Phoenix does it and it makes a huge difference. Again, add some garlic.
And Garlic. American pizza doesn't respect garlic enough. If you build on a food foundation, you could feed me a a fish-head and haggis pizza and I'd still love it.
I totally agree with you on the cheese provolone/mozzarella mix,
the splash of red wine in the sauce and the garlic, garnished with roasted garlic. Drool!
And then, Beat, you had to go and mention a fish-head and Haggis pizza, nasty!
Best pizza I've ever had was this nowheresville (probably literally) place in Italy, was this delicious seafood pizza. Was years ago, but I remember calamari, squid, shrimp....and more.
Best pizza ever, and the only people to argue it don't like seafood.
Also under dough, should be its flavor.