Good pizza is more satisfying than Great pizza.
Great pizza is complex, and needs to be savored. Good pizza, however, is perfectly content in being delicious and mediocre. It can be scarfed, guilt-free, until you are unable to move. In America, we call that satisfaction.
That’s really all I have to say.
I used to be fond of saying “I never met a pizza I didn’t like.”
Nowdays however I will only eat good and great pizza. Dominos and Pizza Hut have got so utterly nasty these days that I actually rather pass on them.
Give me a midwestern thin crust, a Chicago deep dish, a NY slice, or a California gourmet from a respectable establishment and I’m as happy as a clam.
Just keep that greasy “$5 large” with the fake cheese away from me thanks.
Tomorrow is pizza day at work. They buy a bunch of cheese, pepperoni, and sausage pies and we have at it. I usually eat 4 or 5 slices. Satisfaction indeed.
Gimme a pizza with thin crust, good cheese, lots of meat and a game on TV… and it’s a slice of heaven 
Most pizza is great pizza. That’s why I like pizza.
16" Double Pepperoni from any of the chains = $20 and barely edible.
16" Double Pepperoni from Costco - $5.99 and delicious.
But yeah, pretty much any pizza is good pizza. I have to have red pepper flakes on mine, no matter the other toppings.
I agree with the OP. For me, a $5 Hot-n-Ready from Little Caesars is good pizza-- edible, cheap, even tasty. I feel no need to savor or view it as a “treat” while I’m inhaling the slices as fast as my mouth can chew.
Or there’s this local pizza place down the street from me where I can get a 1-topping large for $6.99. It’s awesome! And after I’ve scarffed the whole pizza, I am completely fat and happy and content and full and life is good.
But when I buy a “fancy” pizza for like $12 or $15 or more, I feel the need to really appreciate the experience, which in a way takes something away from the experience.
Viva Good Pizza!
All pizza is good pizza unless it’s the kind that gets cut into squares, which makes for a few awesome pieces and a few dried out nasty edge peices. I promise you the person who invented the non-regular slice pizza had a dog.
Try living in a place where the cheap pizza costs more than that… and you learn to savour the tastes And my crunchy nice ones cost like $ 20.
But pizza is gooood.
I agree the best pizza is meant to be slurped down without guilt. I’m with Happy Lendervedder in favoring the little Caesar’s Hot-n-Ready special, only I’ll spring for the $8 large Supreme. Pepperoni alone is not enough. Good pizza needs the addition of at least one more type of meat and a few veggies.
I’m glad you agree, but I need to say right off that I think Little Caesars is damn near inedible :x
I’ve become convinced that I’m the only one in the world who actually likes Domino’s Pizza.
“Sex is a lot like pizza. When it’s good, it’s great. When it’s bad, it’s still pretty good.” ~Robin Williams
Pizza, eh? Food of the gods. Nothing satisfies like pizza and if I could only eat one thing for the rest of my life, that would be it.
There must be a big variation in chain pizzas. I’ve had very good Domino’s…I’ve had very poor. Ditto on many chains, but I always seem to do well with Pizza Slut, knock on wood.
I have to quibble with “more toppings is better.” Sometimes that’s what I want; sometimes it’s not. Specifically there’s a little place not far from me that makes Alfredo Pizza. Oh, I know it’s not a proper noun but it deserves capitalization. Yes, alfredo sauce, with roast chicken on it. OMG it’s good! Put a little crushed red pepper and it’s that “chili con queso” effect, where you’ve got a rich, sweet, milky sauce with fire in it, though of course it isn’t Velveeta cheese.
In my entire life I think I’ve had one truly bad pizza. There was this place called “Happy Joe’s” which may have been a chain. They had ice cream, video games, etc. but it wasn’t over-the-top-all-for-kids, like Chuck E. Cheese. We ordered something and about half the cheese was American or maybe Velveeta. My bro and I had two, maybe three bites, stood, and left the rest there.
I’m addicted to the little Applebee’s veggie patch pizzas. They are really good pizzas. They have a nice garlic overtone with the creamy spincah and artichoke dip, big chunks of sauteed crimini mushrooms, tomatoes, and real parmiggiano, on a crispy non-traditional crust.
The best part is that you can get em for less than $3.00 on the appetizer menu after 10.
Same with me and Pizza Hut.
(I haven’t had Domino’s in over fifteen years, so I can’t say whether I like them or not.)
-FrL-
Piffle. My favorite pizza in California can lean to the slightly pretentious side of things. But I find it more satisfying than any mediocre chain pizza ( and yeah I’ll certainly eat crap pizza in a pinch ) any day of the week, no matter what mood I’m in. I scarf it without a hint of guilt :).
My favorite are the edge pieces! I’ll have all of yours. You’re describing what’s known as a “party cut,” which is predominantly seen in Chicago, St. Louis, and parts of Wisconsin. In Indiana I’ve seen a variation on this cut, where there is one cut right down the middle, and then crosswise cuts, ensuring everyone gets an edge piece.
Me? I can’t stand average pizza. There is such a thing as bad pizza, and there is a lot of it in this world. Pizza need not be complex, in fact, I don’t think it should be complex, at least ingredient-wise. Even as a poor college student, I could not bring myself to go to Domino’s, Papa John’s, or even Pizza Hut. Ugh. The dough is one of the most, if not the most, important part of the pizza, and all those places have the crappiest, blandest, textureless dough. Either give me a nice cracker crust (like Chicago thin-style at bars like Vito & Nick’s, Candlelight, or Marie’s) or, even better, a Neapolitan-style pizza cooked in a super-hot oven (800+ degrees) where the crust chars a little bit for a delightfuly, slightly smoky flavor, and I’m in heaven.
Bizzarely enough, some of my favorite pizza right now is the little personal pan pizzas they serve in the kiosk outside our squadron’s chow hall. Not very healthy, probably not even very well made, but the crust is usually just the right kind of crispy, and everything tastes good in a cheap way. Also, they can grab it from the keep-warm serving tub thing and in a styrofoam box with some chicken nuggets and french fries for me in 20 seconds, and it’s paid for by my food allowance (which is deducted whether I get food on base or not), so there’s that in its favor.
Yeah, it’s you edge eating people that are messing it up for the rest of it. Don’t get me wrong, those heart of the pizza parts are some of the best pizza you’ll ever get, but there’s always those sad little crust only triangles that let you know that the party cut is robbing someone of that awesome pizza heart goodness.
That’s why I’ve always wanted to open up a resturant called “Hearts” that only serves the good middle parts of foods. Sure, we have lasagna, but none of those weird oven burnt dry edges, not at Hearts. At Hearts every piece is that awesome gooey middle part. And right next door we’ll open another place called “Sad Dry Remants” that sells nothing but the outer edges of burnt stuff for the people who go for that kind of thing. It’s double the money for the same effort.
(Bolding mine) 
Standard wedge cuts ensure the same thing. Is the appeal that some are big and some are little?
Oh, and I’m with you on the palatability of the edge. If the crust is good, when I’m eating a slice and reaching the wide part I carefully nip off the last of the crust-with-sauce leaving the maximum just-crust to be eaten in two or three bites of crispy bready goodness. Not that I don’t like the sauce and stuff, but the contrast is appealing to me.