Oh, it’s true. And cumin smells like sweat socks. Yet I still love both. 
For me it smells like BO straight from the armpit. Sweat socks I reserve for certain cheeses (my mother invoked sweat socks for Macadamia nuts, which I don’t fully get but which put a dent in my enjoyment of them for a couple of years). As with you, I am quite fond of all the smelly things discussed above.
This.
The blend was good, but I love mozzy stringiness, which I can get on homemade za but we live too far from the store to get one home in that condition - it is about a 15 minute drive from the closest places that make it.
mrAru doesn’t like parmesan, he calls it ‘dirty socks’. I don’t like too much dried pepper flakes, or too much parmesan, actually. There is a fine balance to adding cheese to a pizza. I do love me some fresh pizza margharita when properly made though. Joey Garlics in Hartford makes a killer one, mmmm.
Well now you been and gone and made me hungry. I can’t remember the last time I was passing through Connecticut and had a chance at a classic Connecticut clam pizza.
http://joeygarlics.com/menu/take_out_farmington.pdf
(For those not familiar with it, Connecticut is a surprising-to-some stronghold of pizza; there are places in New Haven where people wait in very long lines, and though I hate lines, when I visited there years ago 25 minutes was justified and within my tolerance).
Other stuff on that menu looks good too.
Yes, I’m well aware of this… like I said I’m a big fan of Cheddar cheese.
But, the only Cheddar I’ve ever seen put on a pizza has been the yellow/orange stuff. Basically Cheddar, Colby, and American (whatever color they are) don’t belong on a pizza. I love them all in certain foods, but pizza isn’t one of them.
We can respectfully agree to disagree. Confession: I have a Proustian childhood sense-memory that makes me err in favor of melted Cheddar on everything. Cold mornings our breakfast would be either oatmeal (still love) or cheese toast (toast, topped with slices of Cheddar, slapped under the broiler for a few minutes). Good stuff.
I will agree… to disagree. I also love Cheddar melted on almost everything… except pizza.
One of my most disappointing pizza memories was when I ordered a “Cheeseburger” pizza. Hey, I like Cheeseburgers, and I like Pizza… this should be great! NOPE… ground beef, not sausage (what, no fennel?), Cheddar cheese, not anything that belongs on a pizza, and I’m not even sure if they used pizza sauce or maybe ketchup. Ever since then if I see the tell tale yellow/orange on a pizza I’m pretty sure I will be disapointed.
No lie.
A few years ago mrAru and I had checked into the New Haven Hotel so we could get to my pre-op festivities easily the next morning at Yale-New Haven Hospital. We had already eaten dinner, and got there to check in at about 9 pm, and I was already on the no food or beverage deal, and the smell from the pizzaria around the corner from the hotel was amazing. I hadn’t smelled pizza that good in decades. I grumbled lots, and mrAru promised to get us one the next night for dinner when we got ack to the hotel. [75 mile trip home, and with a parathyroidectomy, I wanted to spend the night near a hospital as I am a very active sleeper and I didn’t want my throat to reopen, home is half an hour at best away from a hospital, and does not have fulltime EMTs at the firehouse. Sad, but it add around 15-30 minutes to response time.]
That was some of the best pizza I have ever had that I didn’t make myself. Real full fat mozzarella, fresh tomatoes, fresh basil, some of the best pepperoni - all seriously good quality ingredients, baked properly, good dough. sigh I might also point out the very international scope of restaurants also present in New Haven? Around the next corner was a turkish place with some of the best doner I have eaten as well. I will fully admit I detest cities, but I would almost consider moving to New Haven for the food, if we had the money to afford takeout all the time!
Gorgonzola, Feta or Goat cheese make every pizza better.