Pizza Warts -- Yea Or Nay?

In My Humble Opinion
1

Ok, I’m sure there’s a more technical term for them (or at least a more socially acceptable one), but I’ve always called them Pizza Warts. You know, the big air bubbles that sometimes form on a pizza.

I just got the last slice from the last pie out of a stack of a dozen pizzas management bought us today, and it has an absolutely massive wart. It looks like someone cut a softball in half, covered it in cheese, and baked it into this slice. Since 71 slices were taken ahead of this one, that tells me that people go out of their way to avoid slices that have this.

Am I the only one who loves warty pizza?

2

I love warty pizza too. I don’t know why, but I lubs those slices, and seek them out.

3

I call those “pizza bubbles,” and I always love them, especially on a thicker, chewier pizza.

4

Me too! I always rip the dough bubble part off and eat that first.

It sounded too gross to say I always eat the warty skin first.

5

Mmmm…so good, especially when they get little pieces of burnt cheese on them.
My sister and I used to fight over them when we were little.

6

That sounds better than “wart.” Who wants to eat a wart? :eek:

7

I love those bubbles (that’s what I call them) too. So yummy, and doughy, and a nice change-up from the pizza sauce slathered on sometimes.

8

I used to like them til some guy on the internet referred to them as “warts”.

9

I love the warts. They get a little more done than the rest of the crust, and are nice and chewy.

10

Oh, just call them “pizza zits” and everything will be okay again.

11

The only problem I had with them is they cause the structural intregraty of the slice to become unstable.

Not I have the added issue of some guy on the net calling them warts

12

The only problem I had with them is they cause the structural intregraty of the slice to become unstable.

Now I have the added issue of some guy on the net calling them warts

13

I love the warts. And I’m not afraid to call them warts (though I previously called them bubbles, but now that seems so boring). But I am of the belief that the crust is the best part of the pizza, so I may be in the minority here.

14

There goes the idea of pizza for dinner and maybe forever.
BLEH!

15

It’s okay–have cereal. :slight_smile:

16

Nay. I’ve only encountered pizza warts on the big commerical national pizzerias. The place just down the block still makes their dough from scratch and it’s worth every penny for a firm uniform tasty slice. I’ve just figured out what i’m having for dinner tonight.

17

I love them.

And the locally-owned pizzeria in my hometown regularly had crust bubbles, so it’s not just the major chains. In fact, I think even some of the pizzas the Superhero and I have made at home have had them.
Mmmm, pizza bubbles. The best part.

18

I don’t know for sure, but I think warts form when the pizza is heated really hard, and I do prefer warty pizzas slightly burnt cheese is so nice mmmm.

19

Shouldn’t you really have a stuffed crust pizza to do that?

20

Regarding warts on national chains vs the local guys - most of the chains use conveyor ovens. The pizza goes in one end and comes out the other end of the tunnel a few minutes later. There’s no opportunity to mess with the pizza or even look at it, unless you stick your face in at the sandwich port, about 2/3 down the length of the oven - used for heating sandwiches, mostly, hence the name.

Not all that many local shops have conveyor ovens. They’ve got regular ovens where it’s easy to open the door now and then to watch how things are going, shuffle pizzas around to cope with cooler spots in the oven, and yes, pop bubbles. Anecdotally, I was at a pizza shop waiting for mine to be done, and the guy opens the oven and one of the pizzas was one huge bubble. A quick stab later, and it looked like a pizza again.