I’m from southern Ohio and I have never seen green peppers as a default topping. However, bell peppers are often called “mangoes” or “mango peppers” in the local dialect, so you might see that on a pizza menu in southern Ohio and get confused.
What part of Ohio was this default green pepper pizza?
Additional data point: I was at a bar for a party last night and the owner ordered three pizzas.
Pepperoni;
Pepperoni & sausage;
Green pepper, onion & mushroom.
They were correctly square cut.
To me, the term ‘olives’ defaults to green and not just in the pizza context.
All good pizzas start with a good sauce on a good crust. Everything after that is function of flavor parings.
I’m up for most anything but I want good ingredients. I want good pepperoni and not industrial road-kill pepperoni. And the sausage should be good sweet sausage. there seems to be 2 types of sausage available for restaurants in my area. The rabbit pellet version and the finely crumbled version. I like the finely crumbled version. I live in mid-western ohio and all the best pizzas in town use that version.
Has anyone had a BLT pizza? Basically just a BLT sandwich in pizza form. mmmmm. nice change of pace.
Good sausage is my big #1, along with extra cheese. I used to liekperroni, and will still eat it, but it’s getting a bit too greasy for me now. Any other meat is Ok.
Mushrooms? Ok, but why?
Pineapple is yech city. Altho I do like anchovies in a ceasar salad, not so much on pizza.
Black olives are Ok, but they often put too many on.
I have had a great veggie pizza where they put Artichoke hearts , and yeah, if it’s gonna be veggie, go ahead with olives, red onions, etc. I guess it’s healthier.
That’s just cooking, though. You try to make something greater than the sum of the ingredients. That ‘good crust’ you refer to is simply refined wheat flour, salt, yeast & water, maybe a little sugar and oil*. Easy, right? Just scoop into a bowl and bake? Naw, there’s an art to pizza and selecting the type and amount and distribution of pizza toppings is part of it.
Yeah, and I would even go farther to say that “good sauce” is just good tomatoes. Really, if you have the crust down, you could do whatever you want. You certainly don’t even need sauce. But, still, my favorite pizza “sauce” is just 6-in-11 or 7-11/Tomato Magic ground tomatoes with not much else. Maybe a little garlic, olice oil, salt, and/or oregano, but I’m just fine with it plain–and typically, that’s all I do.
Topical. Cool. (I was in Flint in the late seventies.)
It was around Warren, Ohio. I can’t remember if it happened in Youngstown, too, but definitely Warren.
There was one small delivery service that advertised that they’d add caviar as a topping for something like $150.
For sure! There’s nothing quite like lettuce as a pizza topping.:eek:
Do you consider extra cheese a topping?