The Pizza Therapy Forum and Pasta Therapy Forum

dfandreatta · Posted: Thu Sep 14, 2006 12:16 am Post subject: Dough... sauce... toppings....

Some say it's the dough, or crust, that makes the pizza. Others say it's the sauce. But what about the other stuff, the toppings, that we put on our pizza? How much do you think each element affects the final result? What is the relationship between the dough, the sauce, and the toppings? What's the balance?

I always try to make sure nothing is overdone. I think spices, ingredients and flavors should complement one another, and should "marry". Does the thickness, and/or doneness of the crust make a difference. Does it matter if the moz is on top of the other ingredients, or vice-versa?

What about mushrooms? I sautee sliced baby portabellas in red wine only before I put them on the pizza, which I do on a charcoal grill, exclusively, because I am spoiled that way now.

And sausage and pepperoni.... is there some ratio that works best for you? And other ingredients as well.

Does anyone put ABT's on their pizza? That might be a great combination!

Pizza is considered to be such a staple food, and yet it is so complex as we see here in the forums, so many great people who have so many great ideas and recipes.

Your opinion is invited on this relationship between the parts and the whole.

"Papa Don"
Tampa, Florida
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"Papa Don"
Apollo Beach, Florida

Thick Crust · Site Admin Joined: 22 Jun 2006 Posts: 237 Location: WI

Hi Papa Don. Very Happy

dfandreatta · Posted: Thu Sep 14, 2006 12:51 am Post subject:

You know, the thing is, there are so many variations to this. And as you said, it's all up to what a person likes. That's what makes this such a great forum, because somebody says "I tried corn on my pizza..." Who ever heard of that? Well, we have, now. And now it's something to consider. What about some good roasted corn on the cob, roasted on the grill, then you cut it off the ear and put it on a pizza. Man! We use corn meal, why not the whole kernel? Or maybe the half kernel!

Bottom line: go for it! If you try it, and like it, let us know! In fact, if you don't like it, let us know. We might like it anyway! I mean, who likes steamed okra on a pizza? Surely, somone has done that!
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"Papa Don"
Apollo Beach, Florida

pastaqueen · Joined: 02 Jul 2006 Posts: 4

there are so many creative pizza makers out there!!!!! Every time I read the posts, I get hungry for a pizza ...........
Please continue to post your appealing ideas; it's quite empowering to all pizza-lovers .............
and let's not forget the dessert pizzas!
When I was a kid growing up in southern Connecticut, "Italian-bread" dough was used for lots of things, not the least of which was being fried. When still hot, the mini fried "puffed" pizzas were drowned in cinnamon-sugar ---- to this day, that is STILL my favorite sweet treat (and I'm almost 60 yrs old!)

firerose · Joined: 06 Mar 2008 Posts: 20 Location: Denver, CO

I always get extra sauce because for me, it's the sauce that completely "makes or breaks" the pizza. I think my favorite topping combo is chicken, feta, onion, jalapeno, bacon, tomato, ang garlic. Something about that many flavors melding togeather really works for me.
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