Last Sunday I decided to finally try making a real Chicago deep dish at home in Phoenix. I had the pan, the cheese, even looked up a recipe from a buddy who grew up near Wrigley. Problem was I spent 2 hours on the dough alone, then burned the bottom while the middle stayed raw. Another attempt last night with a lower oven and par-baked crust worked way better, but only after I admitted my rolling pin was useless for that thick edge. Has anyone else spent a whole afternoon on a pizza that ended up tasting like a soggy biscuit?
I was reading this food history blog last night and it said the first Hawaiian pizza was made in 1962 at a place in Ontario, Canada by a Greek guy... I always figured it came from somewhere tropical. Does that fact change anyone's opinion on whether it belongs on a pizza or not?
I saw a TikTok raving about truffle oil on mushroom pizza so I bought a tiny $30 bottle from a specialty shop last Saturday. Drizzled it on a fresh pie and the smell was so strong my roommate thought the stove was leaking propane. Anyone else fall for a trendy topping that ended up more hassle than it was worth?
I read on a food science blog that mushrooms lose up to 90% of their water weight in the oven, so all those mushroom toppings I paid extra for turned into tiny specks last time I ordered a veggie pizza.
So last Friday we ordered a large pizza and I put pineapple on my half only, but the box got bumped in delivery and a few slices mixed into his half. He took one bite and lit into me about ruining pizza with fruit. Now I'm wondering, does anyone else have a strict line on where toppings can bleed over?
The earthy flavor just cuts through the grease way better than garlic butter ever could, plus I only needed two drops instead of a whole drenching - has anyone else tested fancy oils on their pies?
So I was at this backyard barbecue and talking to a guy who runs a place in Philly. I mentioned how I always put pepperoni on top of the cheese so it gets crispy. He looked at me funny and said that's actually backwards, you're supposed to put it under the cheese so the grease soaks into the sauce and flavors everything. I tried it on my last homemade pizza and the whole thing tasted different, way more even. Has anyone else been doing it "wrong" their whole lives or am I just late to this?
Last weekend at a party, my buddy Mike told everyone that roasted garlic is just a lazy way to hide bad toppings. He claimed it overpowers everything else on the pie. I got a slice from his favorite place that had roasted garlic and thought it was amazing. Does anyone else think certain toppings get unfairly judged just because they're strong?
I spent 45 minutes defending pepperoni last night at a party and this guy brings out a bottle of honey and drizzles it on a slice of Hawaiian. He swore it cuts the salt and now I'm sitting here wondering if I've been doing pizza wrong my whole life. Anyone else run into a topping combo that took you way too long to question?
I was at Pizza Palace in Denver last Friday loading anchovies on my slice when the little tin of oil and juice just exploded straight into my left eye. Blinked like crazy while my buddy laughed and handed me a napkin that smelled like a fish market. Anyone else have a pizza topping moment that turned into a minor injury?
Ordered a pepperoni and mushroom pie from Tony's on Main Street last Friday and they threw pineapple on it by mistake, then argued with me that it's fine because sweet and salty works, but I paid $18 for something I couldn't even eat half of, has anyone else had a shop just ignore your topping request like that?
Took one bite and it tasted like they rubbed the cheese on a barn floor, has anyone else had their fancy topping gamble totally backfire like that?
My 12 year old cousin said pineapple on pizza is 'gourmet' because she had it at a fancy place in Portland last month that put prosciutto and balsamic on top too. She made me try a bite and honestly it wasn't that bad. Is this how the pineapple revolution starts or am I just getting old?
I ordered a big pizza spread for a party last Saturday, thinking pepperoni was the safe bet for everyone. But then my buddy Dave grabbed the last slice of mushroom before I could get to it and said it was the best one. I tried a mushroom slice later and honestly the texture and flavor just worked better with the cheese and sauce. Has anyone else switched from pepperoni to mushrooms after a blind taste test?
I know everyone swears by pepperoni as the king of pizza toppings, but last Friday I ordered a large from Luigi's on Broad Street and asked them to go heavy on the mushrooms instead. The texture was way better than I expected, almost meaty and juicy but without all that grease pooling on the paper plate. After three slices I realized I wasn't even thinking about adding any meat to it. The mushrooms soaked up the sauce and cheese in a way that made every bite taste more complex. I tried it again on Sunday with a homemade pie and used cremini mushrooms sauteed in garlic butter first. Total game changer. Has anyone else given mushrooms a fair shot or am I alone in this?
I had to choose between Hawaiian and pepperoni for a group order last Friday. I picked Hawaiian because I thought it was time people gave it a fair shot. Big mistake. Two friends straight up refused to eat it and ordered a separate pizza. The other three picked off the ham and pineapple and left a greasy mess. So now I'm stuck with a half-eaten weird pizza and tension in the group. Has anyone else had a topping choice backfire like that at a gathering?
I always put mushrooms on my pizza, but last week I grabbed a bag at the corner store in Brooklyn and they were slimy before I even opened them. Wilted so bad on the pie they turned into this gross wet mess that soaked the whole crust. What's your go-to veggie topping that never lets you down?
Last Sunday at a Little Caesars in Portland, this kid next to me in line told his mom pineapple pizza is for babies. I eat Hawaiian all the time and suddenly felt super judged by a kindergartner. It got me wondering why we let other people's opinions about toppings get in our heads so much. Has anyone else ever had a random comment make you question your go to pizza order?
I spent my whole life hating on pineapple pizza. Thought it was a crime against Italian food. But then I went to Honolulu for a roofing conference and stopped at this little place called Da Poke Shack. The guy behind the counter was eating a slice with ham, jalapeno, and fresh pineapple. He offered me a bite and I figured why not. The sweetness of the fruit cut through the saltiness of the ham in a way I never expected. It took me about 30 seconds to totally flip my opinion after years of being stubborn. I ended up ordering a whole pie and finished it by myself. Has anyone else had a similar moment where one bite just rewired your whole topping belief system?
Last Friday at Pizza Palace in Denver, I had to pick between pineapple and ham versus BBQ chicken with bacon. I went with the Hawaiian because I was craving sweet and salty, but the pineapple was so watery it turned the whole middle into a sad, soggy mess. I should have stuck with the BBQ chicken since I know that place uses thick cut bacon. Has anyone else regretted a topping choice based on the crust holding up?
Last week I made a homemade pizza and the toppings kept sliding off and the middle was basically soup. I was so mad. Then my neighbor saw me complaining about it on the porch and said I should put the pineapple (and other wet stuff like mushrooms) under the cheese instead of on top. It traps the moisture and keeps the crust from getting ruined. Tried it on Friday night and it actually worked way better. Anyone else do their toppings in a weird order like this?
I started keeping a list of every topping I tried on pizza back in January just for fun. Hit the 50 mark last night with fried eggs and pickled jalapenos on a white pie. What weird combo pushed you past your own record?
Bought a block of whole milk mozzarella on a whim last month from Trader Joe's and shredded it myself. The melt was totally different, no greasy separation or that weird powdery taste. Has anyone else switched to block cheese and noticed a real difference on their pizzas?
That gloppy sweet stuff mixed with that weird slimy ham texture made me rethink my whole stance, has anyone else had a bad experience with a specific ingredient that ruined a whole topping for you?