Dough, sauce, cheese, toppings. When i see Meatball on the menu as a topping. I expect MEATBALL, sliced thin or thick dropped on to some 100% whole milk mozzarella. NOT CRUMBLED UP GROUND BEEF, same for Sausage.
The only downside to PIZZA is the location / area of the country you reside in. HERE in CO A "slice" was unheard, in the early 80's. There was the place on broadway south of the army/navy surplus, north of hampden in englewood that had decent slices. One of the reasons i started eating mexican, was a burrito could be had just about every other block.
Then some relocated folks or local entrepreneurs opened up Pizza with EAST COAST THIN CRUST. While coming "close" in some places , they never measured up to Chitown pan, NY lg loaded style. SO what happens, your taste buds evolve and find a happy medium gradually accepting what CO has to offer in lieu of "what you remember" enjoying back east.
The influx of folks from across the country has given CO some good pizza. I guess it's just not what we enjoyed as kids. Hanging out at the pizza joint, a few slices with some red pepper flakes [ for the daring anchovies] and of course the beers your girlfriend smuggled in.
FWIW: Thin and greasy is a misnomer. It's not "Greasy" from excessive Oil or "grease" The "Layer" of grease /oil you see is from using Whole Milk Cheese. make your own using WMC and see the difference. Of course Real Pepperoni and Italian Sausage add to the sheen.
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Originally Posted by jim
