The pineapple thing LOOKED really pretty, but I’d use it as a centerpiece rather than as food. Seriously, how are you supposed to serve that sucker? Take the pineapple off, cut the pie into slices, and then cut the pineapple into chunks and scatter them on the pie slices?
We need rules for sushi too, not any random thing you wrap up in nori should be called sushi. I have seen cooked broccoli, cream cheese, chunks of fried white fish, you name it at various cheapo Chinese buffets(yea I know it makes no sense). Sometimes it isn’t even the proper rice with vinegar just cooked white rice blech!
Al tagliois a perfectly legitimate way to serve pizza.
And when it does not, it’s white pizza. Like sex other than PiV, pizza with adjectives is still pizza, but the adjectives can be important (says the woman who knows several people with tomato allergies).
I’m all behind the “it should be edible with your hands” rule. No problem with pits in olives or with the tailend having been left on shrimp à la shrimp cocktail, but if you need a carving knife it’s “something vaguely resembling pizza”. As for “pizza too crispy to fold”, the pieces shouldn’t be wider than the eater’s mouth.
[QUOTE=Krokodil]
shrimp must be minus the heads, tails and shells.
[/QUOTE]
Am I the only one who doesn’t mind tails intact?
Post right above yours 
SO what about this then:
I remember having it and thinking it was delicious.
I love pineapple on a pizza.
I also prefer the thinnest, crispiest crust possible (Hello, Marion’s Piazza and Cassano’s Pizza King and Jerry’s!)
I agree with the rule that everything must be edible. But shrimp heads and tails are edible.
I also prefer my pizza to be cut into easy-to-handle squares. I always order it that way in restaurants and for delivery.
The baked bean pizza (a deep pan with cheese, tomato, sausage, ham and beans - the beans are mixed in with the tomato sauce) from the place near me is bloody awesome. Mind, I was raised on council teas, where pizza would be served with beans and chips. Like this.
Even now, any leftover deep pan type pizza still risks being eaten for breakfast with half a tin of beans on the plate an’ all.
You eat the tails?
It’s ok to use a knife-and-fork – Chicago deep dish is impossible any other way, unless it’s cold (which is a fine way to eat it!). Pineapple has achieved mainstream acceptance. Other non-traditional ingredients (such as other fruits) are acceptable, but are to be viewed with suspicion. All ingredients must be edible. Sweetness is discouraged. Cheese and crust are mandatory.
Deep fried pizzaanyone?
Agreed… the article explicitly states:
One thing which I thought I hated was a “dessert pizza,” until one of my favorite pizzerias gave me a bit of their pizza crust slathered with Nutella.
I’d like to address an abomination which has been taking over our local pizzarias: Pasta on the pizza.
Pizza and pasta are seperate dishes. Both equally lovely in their own right, and often with the same flavorful add-on ingregients. Pasta ON pizza is an abomination which should not be suffered to exist. And it’s not pizza.
Pizza fascism is on the rise, it seems. Glad to see so many working to oppose it.
Gimmee a slice of pineapple and lamb vindaloo pizza with paneer and red curry!
In my experience, it’s not that Neapolitan pizza is “too crispy” to be folded and must be eaten with utensils. It tends to be a bit delicate and almost soupy towards the center, so it requires utensils to eat, as picking up what would be a “pie slice” would cause the centered third or so of the pie to flop over.
Cheese is certainly not required on a pizza (see the traditional style known as pizza marinara.) Tomato sauce is not required, either: see pizza bianca, which has no tomato sauce OR cheese (not to mention the white pizzas of New Haven, the potato-and-rosemary pizzas, etc.) The cut doesn’t matter for anything. Cut in wedges, squares, or down the middle and then again perpendicularly several times in to strips, or uncut, who the hell cares?
When it comes to pizza, I’m for all the variety in styles. My preferred style is Neapolitan, but damn if I don’t enjoy Chicago-style thin crust with the party cut, or a Detroit style thick square pizza, or the malty crust and long thin strips of a Quad Cities pizza every once in awhile. And, yes, California styles, New York, New Haven, I try not to include St. Louis on this with their Provel cheese, but, hell, I’ll give 'em some love, too. I don’t believe in the saying that “pizza is like sex, even bad pizza is still pretty good.” There’s a lot of crap pizza out there. But, within each style, I’ve been able to find versions I’ve found awesome. It’s great there’s so much variety.
I am a “no pineapple on pizza” person.
I’ve also discovered through my many years in life that people who scream and holler and pout and carry on to have pineapple added to the pizza are the ones who snarf up all the OTHER pizzas in the order, and the only pizza left over is…you got it, the pineapple crap.
One local station on TV is advertising for a pizza place featuring a “cheeseburger pizza.” It was like trying to NOT look at a train wreck when you drive by: I saw the picture.
Dear God, it had sliced dill pickles and yellow mustard drizzled on top in a grid pattern.
I need to gouge out my eyeballs.
~VOW
I’ve had something similar to that, without the mustard, though. It was surprisingly good. Also, in the Quad Cities, you will find pizza with sauerkraut on it, as well as “taco pizza,” made topped with tortilla chips, lettuce, raw tomatoes, etc., and to be topped by the diner with taco sauce. It’s…odd…but I have a soft spot for it, too. I won’t say it’s one of my favorite pizzas, but I have a respect for the style.
As for pineapple, the only Domino’s pizza I could stomach was pineapple and ham. Not sure what it was about that combo, but it made a Domino’s pizza edible.
In Queens, we call that a Sicilian. Best pizza in the world.
