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Pizza Toppings


It seems unlikely that we have never had a thread on pizza toppings before, but a quick search of the blog’s archives suggests we have not. I am reminded of this because yesterday my parents took me here. The pie we had was actually quite solid. But you have to search through a menu dedicated to whatever rococo concoctions Oregonians think belong on pizzas to find something that reminds me of pizza. Most revolting is this pizza:

Springfield Sunrise
Classy pizza isn’t just for dinner anymore. We were asked how creative we could be with breakfast & we started thinking about those inspired (& filling) farmer’s omelets. Country sausage gravy, potatoes, eggs, cheddar & country bacon.

First, no food should ever be named after my home town. This is not a good sign. Second, country gravy on pizza is the single most disgusting thing I have ever of, except for getting this very pizza with a cheese stuffed crust (because not enough cheese on the actual pizza).

If you all have heard of a worse idea for a pizza, this is time to share for your therapy.

I am no traditionalist when it comes to pizza. Jon Stewart is fundamentally correct on Chicago style pizza (although if you want a pizza-style casserole at 1500 calories per slice, it can be tasty), but then a lot of traditional New York pizza leaves much to be desired as well. I know this is heresy to many, but I think pizza’s finest forms have come out of California cuisine, adding delicious fresh ingredients to a food too often defined by canned olives and canned mushrooms. Sun-dried tomatoes, pesto, kalamata olives, these are outstanding ingredients for pizza. The year I spent teaching outside of Cleveland, we asked around for the best pizza place in Cleveland. The place universally lauded served a pie with canned mushrooms. I was not impressed. There is some pretty good pizza in Providence. I am particularly a fan of Tommy’s, both for quality and for price. But overall, I can’t help but think that the California food revolution has helped improve the overall quality of American pizza tremendously. Except when people demand country gravy on it.

…Worst pizza idea in the United States anyway. I am reminded of the pizzas of South Korea, consisting of imitation cheese, sliced up hot dogs, canned corn kernels, and ketchup for the sauce. But that’s a different category of bad food.

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  • I’ll throw down the challenge right here: garlic and anchovies.

    As for

    First, no food should ever be named after my home town.

    , I grew up in Flushing.

    • Garlic and anchovies is an awesome combo. I would eat an entire pizza of that.

      • Even if it was on the menu as The Flushing Surprise?

        • Yum!

          • efgoldman

            How about this one, Erik?

            New Bedford Portuguese Linguica
            In New Bedford, Mass., where Nana grew up, the Italian & Portuguese immigrants created a wonderful shared community. Among the things shared were family recipes that intermixed the best of both Italian & Portuguese tastes. Here’s one of our favorites: Portuguese linguiça, pesto, parmesan, ricotta, mozzarella, fresh tomatoes & basil.

            Long way from Oregon.

            • I was genuinely curious about that. But I figured I could just go to New Bedford the 8 months of a year I am in Rhode Island.

              • Linguiça is awesome on pizza.

                • sparks

                  I used to get great linguiça sandwiches when I was in junior high at an Italian joint where their pizza was quite excellent as well. Now they’re a Round Table.

                • Desert Rat

                  Linguica would be great on pizza.

      • De gustibus, et al.

        You call yourself an historian? … And you fail to give a nod to the inspiration of much U.S. based pizza… Pizza Napolitano… Naples, Italy, get it? It is a style not to everyone’s taste. But it is a benchmark for most of offshoots that you referenced. Simplicity, minimalism, etc… Water, flour, tomato sauce, cheese.

        • There is little meaningful connection between most U.S. food and the European (or Asian, maybe more for Mexican) foods from which they originated.

        • ISBP

          This. A terrific example: Margherita at Keste, New York City. Blew the mind.

          • ISBP

            (This coming from a fellow Oregonian.)

            • Roberts

              Jeez, I misread that a fellow Oregano-ian.

      • Lee Rudolph

        There used to be a (Greek-run) pizza place about half an hour east of New Haven on US 1, in a mini-mall that also featured a Vietnamese sit-down restaurant and a pretty good used-paperback store, that made an incredibly good garlic pizza—at least a whole head of garlic went into a small one. Nothing else but cheese and tomatoes.

    • wjts

      Garlic and anchovies sounds good, but black olives and anchovies is one of my favorites. Black olives and green peppers is probably top of the list. Pepperoni and mushrooms do not belong on pizza, nor does pineapple nor (especially) pears. As for Providence pizza, I have heard from a couple of sources that Fellini’s is the place to go.

      • Karen

        I discovered I loved the combination of anchovies, black olives, and garlic when a friend of mine made puttanesca sauce and gave me a quart of it. Quite delicious!

        • Lee Rudolph

          Puttanesca sauce should also have capers and (essential: why else would una puta serve or eat one?!?) hot red pepper. I made a batch for lunch yesterday.

    • That’s about as good as it gets, although around here I pretty much have to make my own pizza if I want anchovies. The handful of places that have ’em put them on in such tiny quantities it’s like they’re scared of ’em.

    • bk

      Absolutely. With sausage as well, but not necessary.

    • One of the best pizzas I ever tasted was an anchovy-and-garlic pie with no cheese- the saltiness of the anchovies diffused throughout the tomato sauce… bellissima.

    • Also: anchovies!

    • DocAmazing

      Pizza Orgasmica in San Francisco: Check out @26, Divorce:


  • I am a general fan of New York style Pizza, being from Long Island. I am very partial to 2 Boots in Brooklyn if they are still there. But the best pizza I ever had was a pizza del Mar in Italy.

    My hometown has no food named after it, but a Manhasset is a Manhattan with an extra shot.

    • Hogan

      Ooh, I’ll have one of those.

      • Hogan, I think we walk past each other at Brewer’s Outlet without knowing it.

    • Alvin Alpaca

      Two Boots on 2nd Street in Park Slope closed recently :(

  • Downpuppy

    I’m from Cleveland, famous for its steamers.
    And for Tommy’s, a world class falafel joint.

    This post is FUBAR.

    • For the record, Cleveland is one of my favorite cities in these United States.

    • I live in Columbus. I make a pilgrimage to the Cleveland West Side Market whenever I can.

    • I see your Tommy’s and I’ll raise you a Mamoun’s– best restaurant in Manhattan. Falafel/Baba Ghanouj combo FTW!!!

      • benjoya

        seconded. best falafel in NY. killer baba, too.

    • Fake Irishman

      Agreed on Tommy’s. The thing that I love about the place is you can get decent falafel and a decent burger and an excellent milkshake. My parents remembered when Tommy opened the place as sandwich stand when he was an 18-year old.

      When I staggered across the finish line of the Cleveland (half) marathon a few months ago, my mother asked me where I wanted to go to lunch — Tommy’s was it.

      • Alvin Alpaca

        Tommy took over a lunch counter at Ace’s Confectionery and transformed the menu into the basic version of what exists today. I went to Coventry Elementary across the street from 1967-71.

  • CaptBackslap, YOLO Edition
    • Well. Hmmm… That could be OK. Maybe.

      • efgoldman


      • Ken

        IF there’s no cheese, it’s just mutton curry eaten with nan.

        If there’s cheese, it’s just wrong.

        • Lee Rudolph

          How about mutton curry plus mattar paneer playing the role of cheese (peassa!)?

    • Indian Pizza is pretty common in the Bay Area. I like it but I don’t confuse it with actual pizza — different category.

  • That’s what you get when you eat pizza in or adjacent to a college town.

    • This place definitely does not serve a college crowd.

      • So it’s just the fact that rural Oregon is fundamentally Midwestern, then.

    • mds

      That’s what you get when you eat pizza in or adjacent to a college town.

      Like New Haven?

      • Absolutely. Clams on pizza? College town.

        • Lee Rudolph

          The late lamented Mezza Luna in Smithfield, RI (just over the Woonsocket line) made an excellent clam pizza. Bryant so-called University is in another part of Smithfield, but there is no reasonable sense in which Smithfield (much less Woonsocket) can be called a “college town”.

          • efgoldman

            Try Pizzeria Romano, in the strip mall across the street from the Lincoln Mall on 116 (Geo. Washington Highway). Easy access from 295 exit 9.
            Superb ingredients. Costs maybe $1-$1.50 per pie or sub more than the local going rate, worth it and then some.
            The mother ship (Trattoria Romana) at the other end of the strip is as good a red sauce place as you’ll ever find. I’m a big fan of their Bolognese sauce (meat sauce with beef/pork/veal, which is also how they make their meat balls.) Not cheap, but at least as good as anything on the hill.

  • efgoldman

    First, crap on you, Loomis, for starting a 500 comment thread on a work night.
    Second: Meat lovers is it. Our local gourmet pizza place makes a “four seasons”: pepperoni all over, with 1/4 each of sausage, ground beef, ham and bacon on top. BTW not kosher.
    Third, I’m not crazy about breakfast gravy, but the Springfield Sunrise certainly sounds tolerable (if unhealthy) as long as there’s no tomato sauce underneath.

    • Ground beef on pizza is a fucking waste of space that could be more usefully occupied by any other meat.

      • This is pretty much true.

      • Downpuppy

        When I was 12, I made pizza with ground beef. Parents thought I was 2 dum 2 brown the meat. They were wrong.

        Come to think of it, that was pretty good pizza. Might be time for some 70s revival…

      • Desert Rat

        I can get my head around actual, seasoned, sliced italian meatballs on pizza (my favorite local place does those)…but plain old ground beef or ground pork? What the fuck’s the point.

  • ReinWeiss

    I discovered quite accidentally that Ham and Bacon makes for a surprisingly delicious and not at all redundant tasting pizza.

    • Atticus Dogsbody

      That’s known as the Aussie where I’m from; egg is optional.

  • bk

    I would like to put pins in the voodoo doll of whoever it was that “invented” Hawaiian pizza. Pineapple and ham? No.

    • I confess to being one of those who is OK with pineapple on pizza. It’s not my favorite, but I will eat it.

    • dh

      Pineapple and jalapeño on pizza is pretty good.

    • Desert Rat

      Thank you. Keep your sweet shit off my pizza, people.

      • JustRuss

        Speaking of sweet shit, whoever came up with the idea of putting BBQ sauce on a pizza should be keelhauled.

        • Scott Lemieux

          Yes, the BBQ chicken pizza is far worse than even the Hawaiian.

          • Malaclypse

            While the barbeque chicken pizza is an abomination, it is not actually worse than the Hawaiian, which is, as a matter of objective fact, the worst of the major pizza types.

    • Scott Lemieux

      Pineapple on pizza is an abomination in the face of the Lord.

      • Tiny Hermaphrodite, Esq.

        Official atheist pizza, then?

    • Gwen

      Hawaiian pizza is the bomb, especially with jalapenos.

      • joel hanes

        It is a food that many seem to like.

        It is not pizza.

        • Atticus Dogsbody

          It is pizza.

          • The Ghost in the Machine

            I was convinced by some friends to try it a few years ago, and it was a real green eggs and ham situation for me. Ended up really loving it, but everyone looks at me like I’m a huge asshole whenever I am in a group of people ordering pizza and I suggest it.

            I honestly don’t understand the intense hatred for it. Sweet and salty/savory is a winning combination.

      • Tiny Hermaphrodite, Esq.


    • Atticus Dogsbody

      Ham and pineapple is a yummy pizza.

    • ichininosan

      Pineapple on pizza… yuck. Fruit in general. High sugar content / high water content ruins pizza with (1) an unwelcome dose of sugar (pervasive in foods in the U.S. generally) and (2) screws with the moisture content of the dough.

      • DocAmazing

        Gotta use fresh pineapple. Of course it’s going to get soggy if you use canned pineapple.

      • calling all toasters

        That’s why the pizza is protected from the pineapple by moisture-absorbing tomato flakes, rather than a pizza-ruining tomato sauce.

  • Larry Lennhoff

    My personal favorite is caramelized onion. pineapple, and jalapeno pizza. The sweetness of the first two is balanced by the sharpness of the third. My favorite pizza chain was Bertucci’s – I lived in Somerville when the first store opened, back when they still had a bocce court in the restaurant.

    • wjts

      Bertucci’s was really good as chains go. Locally, I think my favorites are probably Pesaro’s and Pizza Sola (Pittsburgh), Pizza Capri (Chicago), Carmine’s (Chatham, MA), and One Guy From Italy (Lubbock, TX).

    • Marek

      I played bocce there!

  • Favorite non-meat: extra cheese; mushroom & olive; jalapeno & feta; margherita

    Favorite meat: pepperoni; pepperoni & anchovy; garlic & anchovy; sausage & olives

    Absolutely opposed to: green peppers; pineapple; raw tomatoes baked on so they just leak water all over the damn pizza

    Generally I would rather have a slice or two plus a nice big salad than any attempt at a ‘garden’ pizza.

    • Yeah, a lot of veggies are poorly placed on pizza, especially those that leak water all over it.

      • You have to cook veggies a bit to get the excess liquid out. Sauteing or roasting works well, but usually also means adding enough oil and salt to negate the laughable implied health benefits of those ‘veggie lovers’ pizzas.

        That said, I’ve had amazing pizzas with stuff like roasted tomatoes, grilled zucchini, even blanched and chopped broccoli — you just need to pair it with other strongly-flavored ingredients.

        • I am consistently disappointed whenever I get broccoli on pizza. I really like broccoli so I keep going back.

          • wjts

            I’ve had pretty good broccoli/chicken pizza a couple of times.

            • Uncle Ebeneezer

              I’ve had several failed attempts at that combo, and and beginning to think it may only really work with a white sauce (or maybe pesto.)

              • wjts

                I’ve never had a broccoli pie with tomato sauce that really blew me away, but I have had a few that were good enough.

                • Denverite

                  Several years ago before the twins we cooked a goose for Christmas and then Mrs. Denverite promptly left town for several days leaving me with a two year-old girl and about five pounds of roast goose. We tried making a goose, broccoli and pineapple pizza. It was really good.

                  (My daughter [now almost 8] has a freaky weird palate. Her typical breakfast is smoked gouda, olives and salami. Today she had cold pizza and a peach.)

            • ProfDamatu

              Never tried that, but chicken and spinach is one of my go-to choices.

          • Scott Lemieux

            Yeah, just get the pizza and have some steamed or stirfried broccoli on the side.

        • SV

          I LOVE zucchini on pizza, sliced very very thin on a mandolin. I even add it to pizzas I buy already-made at the supermarket. All overlapping, and sometimes 3 layers thick.

          I’m realising that most of my ‘meh’ feeling about zucchini is because of the texture of thick slices.

  • herr doktor bimler

    Beetroot should be involved.
    Black pudding and porcini.

    • I like my black pudding pizza with owlbear wings and a dish of lime gelatinous cube for dessert.

      • Bill Murray

        gotta be careful, some places like to sneak in Kobold and Goblin blood in that pudding

    • Black pudding pizza intrigues me, but not enough to use my kitchen as a laboratory.

      • herr doktor bimler

        I’ll put up a photograph some time.
        It’s more a case of using the laboratory for a kitchen.

      • wjts


    • Snarki, Child of Loki

      What, no squid?

      Squid pizza is one of Japan’s great contributions to world cuisine.

      Mmm…mmm…have a slice with tentacles?

    • Eric Olthwaite

      I once had a black pudding that was so black, even the white bits were black.

  • herr doktor bimler
  • stubydoo

    My mom used to make pizza at home by using spaghetti from a can as a topping (the kind that comes already with some kind of tomato sauce in it). That plus cheddar cheese.

    It was a pretty decent thing for a kid to eat.

    • I would have eaten that at age 12.

    • My mother’s recipe was called Fake Pizza: english muffins, ragu, slices of swiss cheese, grilled in the oven.

      It was edible.

      • efgoldman

        My mother’s recipe was called Fake Pizza

        We almost always had homemade sauce and mozzarella in the house when my daughter was growing up. English muffin pizza made a great after-school snack she could make for herself.

        • I suspect you are a better cook than my mother.

          • efgoldman

            I suspect you are a better cook than my mother.

            Hell, the average Army mess sergeant was a better cook than *my* mother.
            mrs efgoldman, on the other hand…

      • Hogan

        Been there, choked that down, wore the sauce stains.

      • gogiggs

        Nachos Flanders style, that’s cucumbers and cottage cheese!

        • wjts

          There’s a restaurant chain in Paris called Indiana Cafe that inexplicably focuses on Tex-Mex food. One of the menu items is “Nachos Indiana”, which sounds like it should be potato chips topped with mayonnaise and Velveeta.

    • efgoldman

      It was a pretty decent thing for a kid to eat.

      Did she serve lime jello mold with canned fruit salad and marshmallows for “salad,” too?

      • Bill Murray

        he wasn’t going to an LDS fireside

      • My grandmother once made “cheese salad” that consisted of Velveeta and, if I’m not mistaken, Miracle Whip mashed together.

    • dr. fancypants

      In my house, we had toast pizza: you take a slice of bread, slather some Ragu on it, then stick a slice of American cheese on top. Pop it in the toaster oven for a few minutes and voila, something only a 12-year-old would eat.

      I loved it.

  • Fig jam, blue cheese, prosciutto and arugula.

    Add a few slices of fresh figs if you’ve got ’em.

    Sounds crazy but it works.

    • That sounds outstanding.

    • I’ve had fig, goat cheese and arugula. Yum.

      • Bloix

        There’s a chain near my office that does a white pizza with goat cheese and prosciutto and pistachios and basil. Pretty good.

        • Pistachios. Interesting.

        • Fake Irishman

          I’ll vouch for pistachios — especially combined with some red pepper flake for a bit of kick.

    • Kineslaw

      I love grapes (halved), walnuts, mozzarella, and just enough blue cheese you get a bit in every bite.

  • I detest white pizza.

    The description you provide doesn’t even make sense as a pizza. It sounds like a breakfast casserole I’ve had at the in-laws (except for the blasphemy of serving bacon and sausage biscuit gravy in the same dish). Full of delicious carbs, but not pizza.

    Also, why is this “classy”? Are their other pizzas less classy?

    • I fear the answer to that question.

      • There are two places we get pizza delivered from. Both have Italian names. One serves traditional NY pizza, the other what cold best be described as yuppie pizza.

        • I’m going to be in Manhattan this coming weekend. Any place you’d care to recommend?

          • For pizza? Good, ordinary NY style I’d say Cafe Rustico II on West 35th or Fascati’s in Brooklyn Heights. Fancier, I’d say Inatesso on West Street or Franny’s in Park Slope.

            Email me if you want to meet up.

            • James Nostack

              Fascati’s is great, but they have a disturbing tendency to go on summer vacation in August/early September, when I inevitably want to eat there. One of the things that’s wonderful about Fascati’s is that it is not pretentious at all.

              Sal & Carmine’s, on Broadway and… 102nd?… in Manhattan is another terrific low-pretensions pizza joint. The slices are extremely salty, which in my view is a good thing, though my doctor disagrees.

              Inatesso was forgettable nonsense the two times I tried it, but part of it that was due to the place’s infestation with yuppies.

              If you’re going to do “fancy pizza,” which in my view is perfectly fine but completely different than just grabbing a slice, I recommend Keste, John’s of Bleeker, Artichoke Basile’s, Patsy’s in Harlem (not the franchises elsewhere), and Motorino’s.

              • Grocer

                If you haven’t tried Table 87 yet it’s definitely worth it. The location on Atlantic (they opened a bigger spot on 3rd ave this spring) has seating in the back so don’t be put off by the fact that it looks like a slice shop up front. Proper coal fired.

          • wjts

            Original Famous Ray’s but not Famous Ray’s Original or, God help you, Ray’s Famous Original or Original Ray’s Famous.

            • xaaronx

              I know you’re joking but the actual, real Ray’s closed. The place occupying that space now, Prince Street Pizza, is pretty good. They do a good Sicilian that’s not a gutbomb and a nice sfincione.

          • Hanspeter

            If you’re going up to the Cloisters in Northern Manhattan, Fivo’s Pizza on 187th Street and Fort Washington is within walking distance.

          • ISBP

            As I wrote earlier, Keste in the west village. Napolitan, wood-fired. Enjoy.

            • ISBP

              Er… Neapolitan.

          • Lombardi’s on Spring St, oldest pizzeria in the city, probably the U.S.

            My other favorites are in the Bronx- Louie and Ernie’s on Crosby Avenue, home of the giant calzone, and Ivana Pizzeria on Arthur Avenue.

          • Mike G


          • ichininosan

            This topic comes up regularly at chowhound, so you can visit the many threads there if you really want to get into best of the various styles of pizza.

            Some favorites:

            John’s (Bleeker Street)
            Motorino (East Village and Williamsburg, Brooklyn)
            Lombardi’s (SoHo)
            Patsy’s (East Harlem)
            Grimaldi’s (DUMBO, Brooklyn)

            All are great. There are many good options further into Brooklyn, including Di Fara in Midwood (on the Q).

            • Scott Lemieux

              Lucali in Carroll Gardens >>>>>>>>> Grimaldi’s, IMHO.

              • Grocer

                Lucali is probably the best in the city right now. But the combo of no reservations and hours long waits on the sidewalk make it a huge pain in the ass if you’re touristing on a schedule.

            • Alvin Alpaca

              Di Fara has the best flavor of any pizza I’ve had!

    • I detest white pizza.

      Don’t you mean YT pizza? Mrs__B loves the stuff, but IMO we’re back to the “if you want to eat a block of cheese, why call it pizza?” issue.

  • Denverite

    I spend a lot of time in Italy for Mrs. Denverite’s family and profession. I eat a lot of pizza there. I’ll have more to say later once the kids are down.

    But in general, the correct answer to the toppings question is tuna and onion. I also had an interesting pizza with tuna, onions and French fries in an alpine village on the France-Italy border. (It’s apparently popular with Swiss tourists.)

    • Tuna?

      • efgoldman

        French fries?

        • angelfoot

          Cheesy Beef Poutine pizza is a thing that exists.

      • Denverite

        Yes. Keep in mind it’s high end oil-packed Italian tuna that gets nicely crisped in a high temp Neopolitan-style pizza oven.

        • thomas

          I second the tuna. I mix it with just a bit of tomato paste, and some smoked paprika or near offer.

          You *can* use ordinary tongol tuna if you drain it really thoroughly and add some good olive oil, but albacore doesn’t really work.

          Rosemary in the dough also goes nicely with it.

    • Uncle Ebeneezer

      I always insist on going to Beau Jo’s when I visit my sister out there. Not sure I’d qualify it as great pizza but the thick crust/honey gimmick gets me anyway.

      • Denverite

        Not a fan. Marco’s Coal Fired in LoDo is vv good for authentic Italian (maybe the best I’ve had in the US). Basil Doc’s is good for carry out NY style. Other than that is pretty dreck.

        • wjts

          Count your blessings – when I was growing up in Denver, “pizza” was synonymous with “Domino’s”.

          • Elephant scabs.

      • Bufflars

        I haven’t lived in Denver for a couple years, but Sexy Pizza on 11th and Corona used to be pretty good for a “greasy pizza” fix.

        • Denverite

          Thanks! We haven’t tried it in the close-to-a-decade we’ve been in Denver, which is odd because we live fairly close to the one on Pearl and Iowa and do the Pearl Street classics (Sushi Den, Park Burger, Pearl Street Grill when it was open) pretty frequently.

          Incidentally, if there are any fellow Denverites reading this, there is a great cheese and meat shop next door to Park Burger that usually has a couple of soups and sandwiches on the menu. It’s BYOB, but you can sit at the counter and have a good lunch or light dinner.

  • Cheap Wino

    Green olives, tomatoes, lots of garlic, extra cheese.

    Case closed.

    • efgoldman

      I much prefer green olives to black, but no place around here offers them.

      • Col Bat Guano

        God, I hate those black olives. Why can’t they use green or kalamata?

        • Lee Rudolph

          I assume you mean by “black olives” those waterlogged, flavorless abominations from California? (Yes, yes, I know that actually edible California black olives are now widely sold across these United States, probably even in Cleveland, but I was indelibly scarred at a tender age.) Around here, at least, many Portuguese black olives are available, and even bog-standard canned ones are good to very good.

          By the way, at the risk of derailing things a bit, I would like to rail (hmmm…) against “olive bread” and tapenade, both of which are truly horrible things to do to perfectly innocent olives, and both of which various deluded friends keep thrusting upon me as The! Best!! Thing!!! EVAH!!!!

  • DrDick

    The Tokyo Pizza Hut serves a pizza with mayo on it.

    • DIE! DIE! DIE!

    • DrDick

      A link for further abominations.

      • DrDick

        Tag fail Here it is.

      • herr doktor bimler

        No natto? I am disappoint.

      • The scallop pizza looks pretty reasonable to me. Same with the teriyaki pizza, except for corn, which I still have no idea why the Japanese put on pizza.

        That bulgogi pizza looks fucking amazing. And there’s nothing remotely weird about that Spicy Deluxe.

      • YooHooligan

        I, for one, would eat the hell out of a bulgogi pizza.

        Having said that I have ordered a pizza with curry sauce, cheddar, and a whole lot of bonito shavings.

        It was oddly delicious.

    • I love mayo but even I have my limits.

      • efgoldman

        Wait, I’m confused. Didn’t you say mayo was an abomination, in one of the 400 post comment threads? Or was that bspencer?

        • No, I love mayo. Could be wjts, who hates mayo for some reason.

          • wjts

            On account of how awful it is?

            (I will fess up to liking potato salad, though I prefer the mayo-free German style.)

            • Tiny Hermaphrodite, Esq.

              Actually there are (at least) two styles of German potato salad. A cold one with mayo and a warm one without.

          • efgoldman

            who hates mayo for some reason.

            My memory of that thread is, lots of people do.

            • Warren Terra

              People with excellent taste.

              (Joking aside, I’ve encountered brilliant uses of mayonnaise as an ingredient. But there are those accursed souls who think it’s a foodstuff in its own right …)

              • I’ve encountered brilliant uses of mayonnaise as an ingredient.

                It’s a contraceptive that Hobby Lobby will accept?

              • herr doktor bimler

                A floor topping and a dessert cleaner.

            • Tiny Hermaphrodite, Esq.

              Can’t stand most store bought stuff or on the wrong foods like fries. Sauce Tartar or Remoulade on the other hand can be molto delicious.

          • Bill Murray

            he saw Eddie Murphy’s Happy’s Mayonnaise Palace skit on SNL? It had mayonnaise cones.

    • Royko

      I must respectfully refuse to accept this knowledge.

    • Fair is fair: we put it on sushi.

      • Warren Terra

        Well said. Perhaps a mutual disarmament pact can be made.

    • mds

      The Tokyo Pizza Hut serves a pizza with mayo on it.

      Pizza Ranch, the Midwestern chain, has a BLT pizza with mayonnaise drizzled on it. Since it’s not being used as a base, it works okay.

    • Jean-Michel

      Chinese Pizza Huts have a pizza with salmon and imitation crab drizzled with wasabi. Not that it matters since most customers at Chinese Pizza Huts don’t actually order pizza.

  • notjonathon

    You haven’t had a squid and mayo or a yakisoba (noodles cooked with Oriental Worcestershire sauce) pizza yet, I’m guessing.

    • Gwen

      all of these could be good. Asian fusion is funny that way.

      how about kimchi? A local food truck has kimchi fries (like chili cheese fries but more korean). They are great.

  • Uncle Ebeneezer

    Pepperoni, jalapenos and garlic is our most frequent combo. I even made it once with a sriracha sauce and it was delicious and spicy. Also spicy bulgogi and Korean sausage are couple other meats that work great.

    • Pepperoni, jalapenos and garlic is our most frequent combo.

      Good and it tends to increase beer consumption.

      • Uncle Ebeneezer

        Turn your spy camera off please (burp.)

  • notjonathon

    I see Dr. Dick got his comment in before me, alas. There are others here, too, including okonomiyaki (how to explain? cabbage and stuff cooked in a kind of pancake topped with pickled ginger).

  • Ann Outhouse

    I don’t care much for pizza. Unfortunately, for the sake of family harmony, I am occasionally compelled to eat it. I usually request spinach, mushrooms, black olives and sauted onions, easy on the sauce and cheese. I can’t deal with salty, greasy meats like pepperoni or Italian sausage.

    • angelfoot

      That sounds great, but I’d swap garlic for the onions. And too much cheese does ruin a pizza. On the other hand, a little crumble of good Italian sausage would really cap it off.

  • Here at Casa de Fatguy we strive for pizza insanity. Baby spinach is the order of the day (it’s the one green vegetable we agree on).

    Sun-dried tomato alfredo sauce, cheese, baby spinach, and chicken. Trust me, it’s better than it sounds. And if you don’t have pizza crust you can make it as pasta.

  • Warren Terra

    You’re looking for a list of the most ill advised toppings and combinations on Pizza? Fortunately, this list has already been compiled, at great expense and with thorough professionalism. You can find it in the menu of any outlet of Wolfgang Puck’s California Pizza Kitchen.

    • I hate to break it to you, but Wolfgang Puck has nothing to do with California Pizza Kitchen.

      • Warren Terra

        My memory is hazy, I may have actively tried to forget. Whichever relatively fancy restaurant chain it is that sells pizza with roast duck and plum sauce, and pizza with fried tortilla strips and I forget what else.

      • Richard

        Exactly. When Puck first opened Spage, he had a number of very fancy pizzas – smoked salmon and caviar, duck, etc. And the California Pizza Kitchen guys clearly used some of his innovations. But Puck never had any role – ownership, consultant, etc – with California Pizza Kitchen. He has opened some Wolfgang Puck Express restaurants which have an extensive pizza menu.

        As far as Spago, it had exceptional if overly priced food. California Pizza Kitchen has some combinations I don’t like but some combinations which I do.

        But Erik is right – California has greatly enhanced the pizza eating menu.

        • Some years ago, I had a pizza from room service at a Las Vegas hotel where Puck had a place, which had duck sausage on it. It was fantastic.

  • Hanspeter

    Erik, when in RI, go down to New Haven, CT and get some New Haven apizza from either Bar or Modern (don’t bother with Frank Pepe’s and Sally since the lines are long and you’ll get crappy service if you’re not someone they know). Bar’s best pie is the “red mozz with bacon and mashed potato.” Plus they brew their own beers on site.

    For great homemade pizza toppings, get the leftover slices of a NY style pizza (plain), and put some savory black beans (not mushed like refried, but neither soupy like ‘de olla’) and a good acidic chorizo. Heat and nom nom.

    Ok, so those were good toppings. A bad topping is the ‘sauce’ and ‘cheese’ they put on St. Louis style pizza.

    • Warren Terra

      Bar is pretty fantastic, as I recall. Go with a large group and plan to drink a lot of beer: the pizza is great, but is greasy and salty.

    • Barry Freed

      Modern is great, probably my favorite. Pepe’s and Sally’s too but even with long lines I still prefer Modern.

      • Barry Freed

        I mean, even if Pepe’s and Sally’s didn’t have long lines I prefer Modern.

    • SciMom

      I was hoping someone would mention the St. Louis “cheese”, which also ruins their cheeseburgers. What an abomination! Even our children were chose to forgo pizza during the years we lived there.

    • Bloix

      Here in DC we now have a “New Haven-style” chain called Pete’s Apizza, pronounced, of course, Pizza Pete”s. Not bad, either.

  • Desert Rat

    Sometimes, I like simplicity, like a good old pepperoni and sausage.

    There’s a place about 15 minutes from where I live that does an authentic Pizza Margherita, with the Water Buffalo Mozzarello and the San Marzano tomatoes.

    But my favorite is actually a pepperoni, sliced italian meatball, roasted garlic, bell pepper, and sauteed onion pizza from the place down the street.

  • solidcitizen

    As I told you before, you have Joey’s right down the street and you’re driving all the way to Coburg? Double pepperoni, make sure the let the crust get crispy. Plus it us the best cold pizza ever. Of course, it is greasy heartburn in a box.

    Outside of Joey’s, there’s a place right by the Trevi Fountain called Pizza Roma that is the best pizza I have had. Green olives, prosciutto, mushroom, a little cheese and red sauce.

    You should check out La Pearla. Neapolitan certified.

    • I was not in control of this meal choice.

  • Heliopause

    Echo that comment above. Anchovies. If you’re willing to eat anchovies you’re a mensch, otherwise STFU and come back when you’ve got some game.

    • Desert Rat

      I can eat anchovies…actually like them, but finding a place that will serve them nearby? Near impossible.

    • J R in WV

      Real anchovies aren’t salty. Discovered this in Spain where tapas have many different incarnations of anchovies, none of them salty past normal.

      There’s a local fish shop (Joe’s Fish) that can have European anchovies with a day’s notice, cured in olive oil and a little vinegar, mmmm good. even just by themselves with crusty bread.

  • angelfoot

    I’ve always loved Pizza Luce’s (Mpls) Shrimp al Pesto pizza: pesto, bruschetta tomatoes, shrimp, mozzarella and toasted garlic.

  • TBP

    My wife came up with the description of Chicago deep-dish pizza as a “casserole,” independently of Jon Stewart. I think there is a great deal of truth to that way of thinking about it (we still rather like it on rare occasions, we just don’t think of it as pizza).

    We were just in Italy for a few weeks and we have completely come around to the Italian idea of pizza: thin crust, lightly sauced and with only a couple of toppings, 3-4 at the most, but of really good quality. Cooked at very high heat, so there are a few (but only a few) small blisters and brown spots on the crust. Fortunately there are more and more places doing this kind of pizza in the US, although it’s hardly the norm yet (and may never be).

    • Royko

      Very few Chicagoans that I’ve known ate Chicago style deep dish as their regular pizza. It really is a dish of its own — the kind of thing you get a taste for occasionally.

      • wjts

        Even in my pack-it-away teenage years, I don’t think I ever managed to eat more than two slices of Chicago-style pizza in one sitting.

      • wengler

        This is the way it is supposed to eaten. An every kind of night Chicago pizza is thin crust and cut into squares.

    • Turkle

      I make mine the Italian way! See my hoity-toity recipe below. It’s tough, because you need a really hot oven for it to come out right, but you can get a very respectable result by placing food-safe clay bricks in your oven and cooking the pie on those. It’s sort of like the cast-iron skillet – the bricks hold so much heat that the crust can really crisp up nicely even in a crappy apartment oven.

    • leo from Chicago

      So you didn’t take advantage of being in the old country and going to a ‘Pizza Rustica’ which sells pizza by the ‘etto’ (i.e. 100 grams) — all thick crust and the direct antecedent of Chicago-style thick-crust pizza?

      You didn’t learning anything? You didn’t see the pizza bianca which is so thick they slice it in half and make a sandwich out of it? You didn’t see that? Just ‘thin crust’ according to you?

      • TBP

        Missed those places, sorry. Will make a point of seeking them out the next time we’re there.

        As I said, we still eat the deep dish occasionally, but only occasionally, due to calorie and fat content. Not to mention it takes close to an hour to get to the table while the thin crust can be there in 10-15 minutes.

      • Sean

        Just like “barbecue” is used by many people to refer to meat that is grilled and not smoked, “Chicago style pizza” or “pizza rustica” as you prefer is a reference to a different category of food.

        This is not, and will never be, pizza: http://www.i-italy.org/node/13791

      • Denverite

        First, “thick crust” and “Chicago-style” aren’t the same thing. Chicago-style pizza has a thinnish butter crust that’s more akin to a pie or quiche crust. Thick crust pizza is a very doughy and yeasty crust.

        Second, 99% of the pizza that you get in Italy is the thin crust alluded to above. I counted this morning — since 2004, I’ve spent 14 weeks in Italy over five trips. I can probably count the number of times I’ve seen pizza rustica offered on one hand. There was a place near the university in Turin that offered it (but not traditional pizza). Mrs. Denverite said that it wasn’t really pizza rustica and that it was just an American-style pizza that they had to offer because they didn’t have a proper pizza oven.

        There was the ski resort restaurant in Bardonecchia that was pretty much the same deal. “That’s not pizza rustica; that’s American pizza that they heated up in a regular oven. They probably don’t have a real pizza oven.”

        There were a couple of cafes in Rome that had pre-prepared pizza rustica that you could order. We didn’t. The fresh pasta looked better.

        I think I saw some pizza rustica in a bakery counter in Venice, but you don’t buy food in Venice unless you know the place and we didn’t so I didn’t pay attention.

        And that’s about it.

      • PSP

        The most shockingly good pizza I remember from Italy was the potato pizza. It was like scalloped potatoes on a thick chewy crust.

        Thin crust pizza was mostly absent. Italy being Italy, it probably depends where you are in Italy.

        • Denverite

          Thin crust pizza was mostly absent. Italy being Italy, it probably depends where you are in Italy.

          I’ve had pizza in Turin, Bardonecchia (mountain town on the France-Italy border), Milan, Rome, Mogliano (surburb of Venice right on the mainland), Treviso (biggest mainland city in the Veneto) and Bassano Del Grappa (another famous Veneto town).

          I haven’t been south of Naples, and when in Naples, we don’t eat pizza. Perhaps the pizza is radically different that far south.

    • Joseph Nobles

      I’m going to one of these place tonight – Il Cane Rosso in Dallas. The guy who owns it went to Naples for his honeymoon and went nuts for the pizza there. So he first started a food truck and then the restaurants. He gets the double 00 flour from Italy. He got the oven from Italy. Hell, he got his head chef from Italy! They pull their own mozzarella in the kitchens. And this thread has talked me into trying anchovies there for the first time ever: their Romano pizza – anchovies, hand crushed San Marzanos tomatoes, mozz, and basil.


  • To heck with the coasts: the best pizza crust I’ve ever eaten is Kansas’s own Wheat State Pizza’s whole wheat crust.

    The best pizza topping I ever ate, though, was in Cambridge, MA: slices of fried eggplant.

    • Gwen

      That sounds good to me.

  • Gwen

    First of all, the Springfield Sunrise is just a scale-up of breakfast thingamabobs that have existed for years. We used to get these little personal size breakfast pies that had gravy, sausage and eggs on them at Sam’s Club like 20 years ago.

    I think the Springfield Sunrise could be good.

    Now, the single worst pizza disaster I ever had was when I was working at Papa John’s. I had an idea, ahem, to put canned shrimp, smoked clams and some other kind of seafood on a pizza. One night I tried this experiment. I nearly got fired over it (it didn’t help that the store manager had a shellfish allergy).

    I mean, what, all of these things are less disgusting than anchovies, IMHO. God did not intend fish to be hairy.

    • Bill Murray

      I mean, what, all of these things are less disgusting than anchovies, IMHO. God did not intend fish to be hairy.

      so true. Also, why not just get a small salt lick and put that on the pizza

      • C’mon, no one can possibly eat pizza and complain about salty ingredients. That’s half the point!

        • Bill Murray

          there’s a difference between salty and salt. Even my dad who put salt on lettuce, didn’t put it on pizza

          • wjts

            A couple of classes I’ve helped teach have a team of primary instructors. A few of times a semester, we’d meet to grade exams over lunch and order pizza from a local place that goes pretty crazy with the salt in the sauce. Three of us liked anchovies, so we’d usually get one anchovy pie and one pepperoni. One guy would actually put additional salt on the already oversalted anchovy pizza. “How the hell can you do that?” I once asked.

            “I like salt.”

    • Jordan

      Heh, first time I ever found out I had some sort of shellfish allergy was when I ate some seafood pizza at a semi-fancy california place when I was, like, 7 or 8 or something and on vacation with my grandparents. GREAT TRIP!

      [Anyways, bye-bye Chandler Parsons. None of that worked out :(]

  • Turkle

    Recipe for Turkle’s famous Truffled pizza

    My personal pizza: crust more on the thin side. Throw your fresh dough in the brick oven just enough for the bottom to firm up a little. Remove from the oven, and flip over so the firmer side is on top now. Take an irresponsible amount of well-cooked roasted or fried garlic and smear liberally all over the crust. Lightly toss some fresh spinach and arugula (I like both, it’s a nice mix of the slightly sweet spinach with the peppery arugula) in olive oil – just enough to prevent it from burning. Place heaps of that on top of the pizza so that you can’t see the pie anymore – it will shrink considerably when it cooks! Crumble liberal amounts of goat cheese on top of that, then hit it with a sprinkle of salt, a few twists of black pepper, and if you’re in the mood a few drops of fresh lemon. Throw that puppy back in the oven until it’s crispy on the bottom.

    Garnish that bad boy with toasted pine nuts for crunch and – wait for it – a generous drizzle of white truffle oil.

    This is my favorite pizza ever, bar none. So simple, but so delicious. Pair it with a quaffable red wine that’s low in alcohol so you can make it through the rest of the evening in style.

  • njorl

    My favorite, black olives and green peppers.
    Weirdest I ever saw, salmon and kiwi (the fruit, I assume, not the bird)

    • (the fruit, I assume, not the bird)


  • Two of my favorite varieties from a local pizzeria are Sicilian with broccoli rabe, sausage, and plenty of garlic and fried calamari with sliced hot cherry peppers. Fried eggplant pizza is also good.

    At Lombardi’s, I special ordered a white pie with pancetta, sauteed spinach, and extra garlic. Do that now!

    The signature pie of the famous (and incredible) Frank Pepe Pizzeria Napoletana is the white clam pie, a brilliant invention by a pizzaolo who was alergic to tomatoes and cheese. New Haven pizza is among the best in the world.

  • Thin crust kielbasa, sauerkraut, whitesauce with horseradish mixed in. Lots of horseradish.

  • snarkout

    What was the pizza place in Cleveland, Erik? Geraci’s? (None of the places in Little Italy are that good, imo, but I really like the trendy stuff at Bar Cento in Ohio City, and you can drink Belgians from Biermarkt next door.)

    • It’s been a few years and I just can’t remember. It was definitely east of Ohio City though. Maybe Geraci’s?

      • Brutusettu

        East of Ohio City, or the ‘East of Chicago’ chain that’s to the west of way south of Ohio City, their hand tossed pizza isn’t good, their pan pizza is.

        East of Ohio City, googlemaps has, Pizza Pan, Edison’s Pizza Kitchen, and a few more on the east side of the Cuyahoga River, Guy’s Pizza, Captain Tony’s Pizza & Pasta Emporium, and Vincenza’s Pizza & Pasta

        • Fake Irishman

          Geraci’s on the border of South Euclid/Cleveland Heights is something of a local institution as well.

  • mch

    without reading comments, let me contribute this. pizza in Italy once not so long ago (before tourism changed everything) = any bread + tomato of some kind, in some form (fresh, paste, left-over sauce/”gravy”). Period. Neapolitans and Sicilians maybe had some more interesting variations on that, but they elaborated on them largely here in the northeast USA, years and years ago. (Nobody ever built those amazing ovens for pizza, not at first, either here or in Italy. They’d only build those for bread.)

    Bread +tomato = pizza. Add so left-overs or whatever, that’s okay.

    • herr doktor bimler

      Ayup. People get surprisingly precious about a tradition of peasant cuisine designed to turn left-overs and cheap non-fresh stuff from the larder into something edible, with minimum effort.

      Hallowe’en Jack’s Law of Anti-Dilettantism also applies to cuisine:

      there is no game, hobby, pastime, or leisure activity that can’t be overthought by someone who treats it like a competition even if there is no competition existing, or even possible.

      • Pizza snobs bear a great resemblance to barbecue snobs; they both cling to the stupid idea that if something is produced in a particular region, it’s automatically better than the ‘crap’ produced elsewhere.

        Actually, bagel snobs and Mexican food snobs are just as bad, now that I think of it.

        • Warren Terra

          This may be generalizable to snobs for all subjects. Except the ones that agree with me.

          • Jordan

            But does it apply to snobs about the topic of snobbery???

        • Henry Holland

          I’m not a Mexican food snob, but I live near downtown Los Angeles, there’s at least five or six terrific non-chain places within ten minutes of where I’m sitting. Then there’s also the regional varieties of Mexican food, all of which is available here.

          On the other hand, one of the worst dining experiences I’ve ever had was at a “Mexican” place in Manhattan. No clue about the food, it was ghastly. Hint: frying up a tortilla (!!) and slapping some refried beans from a can on it, adding some cheese slices (!!) and wrapping it so poorly that it fell apart when I picked it up is not “Mexican” food.

          Sometimes where a cuisine is made *does* matter.

      • herr doktor bimler

        Arguing about the authenticity of some particular pizza topping is akin to rating the greater or lesser authenticity of, I dunno, Balti. Or a ‘ploughman’s lunch’.

        • Aye.

          • herr doktor bimler

            Or insisting that a sandwich is not a Real Sandwich unless it contains ham and egg.

  • Happy Jack

    Tony Packo’s chili sauce and Hungarian hot dogs.


  • Pseudonym

    Vodka, ketchup, and an AR-15.

  • gogiggs

    I’m probably opening myself up to charges of apostasy, but I used to live near a mom and pop place that made what they called a baked potato pizza that had sour cream in place of tomato sauce, topped with diced potato, bacon and cheese.

    It was delicious and it was one of those things, like lasagna, that was even better reheated.

    Sadly, where I live now, I have yet to find a single place that makes a pizza that rises above edible, despite the fact that there are at least a half dozen pizza places within easy walking distance.

    • Lee Rudolph

      If you can easily walk back from a pizza place, they’re doing it wrong.

  • leo from Chicago

    I know it’s fashionable to bash Chicago-style pizza. The good news is that we don’t eat pizza in Chicago to be fashionable. Thick-crust pizza is a tradition that comes directly from Rome and Naples. It was sold in the grocery stores of Little Italy on Chicago’s south side in the 19th and early 20th Century.

    The fact that Anthony Scalia won’t touch the stuff makes it all the more appealing to us.

  • Mozzarella, Crisp bacon, thin sliced tomato that has been salted and then pressed between towels, and a sprinkling of aged cheddar. Works best on the kind of shatteringly crisp thin crust possible only at insane heats.

    When it comes out of the oven, sprinkle liberally with basil leaves that have been deep fried to crispness.

  • A friend of my parents, from Hungary, opened a pizza place, and created a pizza with sautéed peppers and onions, and smoked Hungarian sausage. It is really, really good.

  • I have had actual “Italian Style” pizza in Europe. I have had “New York Style” pizza. I have had “Chicago style” pizza. I have had “California style” pizza. I have had generic “pizza”. I have liked all of them.

    If you sneer at any of them as not “real pizza”, you’re an idiot. Nobody owns “pizza”.

    • nixnutz

      I agree with this, I like all the styles of pizza, however I like different toppings on different pizzas. If it’s a really good New York-style pizza my favorite topping is plain cheese. I like the simpler Italian pizzas, although not just Margherita. In New York I almost never order a pizza with more than one topping, that’s not generally what they do well, California and Chicago-style is a different story.

      I like mushrooms, onions, spinach, broccoli, pepperoni, sausage, but I don’t need them all at once. There are exceptions, ham and pineapple only work together and anchovies are nice but you wouldn’t get them alone, chicken and broccoli are a nice combo, but not here in New York where they use sliced breaded cutlets.

  • Jason

    Late to this thread, but of pizza toppings not mentioned, I’m a big fan of soft egg and arugula, or clam and a salty cheese on a pizza.

  • The Phnom Penh

    Here in SE Asia we are plagued with The Pizza Company, whose “pizza” has been described as a “crime against humanity”. Their Veggie Pizza contains bell pepper, corn, mushroom, onion, pineapple, and tomatoes, and can be made with pizza sauce, marinara sauce, or (prepare yourself) thousand island, and includes this warning:

    We make no claims that Veggie Pizza or its ingredients are certified as vegetarian or prepared to meet any vegan, traditional or religious requirements and may contain ingredient derived from animals.

  • kenjob

    apparently putting ranch dressing on pizza as a substitute for the tomato sauce is a thing?
    i got a slice at a gas station and unbeknownst to me it was this ranch variety. the first bite was so unexpectedly viscous and milky i thought the cheese had turned.

  • NorthLeft12

    When I make pizza, I saute and season the mushrooms, peppers and onions prior to baking the pizza. It takes a lot longer but it is definitely worth it. I then pile on pepperoni, sausage, and a lot of mozza and parmesan cheese. Fresh basil from my garden complete the toppings.

    My wife and I are going to try a pesto pizza with home made pesto. We have had a great crop of basil and are dying to make good use of it. We had pesto pizza in Cinque Terre, and it was fantastic.

    I will confess that I rarely make my own pizza dough. I use high quality flat breads that I buy locally. This is something I need to improve on.

  • Denverite

    OK, like I said above, I spend a lot of time in Italy due to Mrs. Denverite’s family and job. By my count, it’s about three months cumulative over the last decade. At two pizzas per week, that amounts to 25-30 pizzas. (Best place, btw, was a pizzeria just outside the Laurentina train station in south Rome — I forget the name, but it’s a big Roma place with Totti kits everywhere, and they also do a great frito misto.)

    As I also said, tuna and onion is my favorite topping combo. Yes, it’s a thing — do a search for “tonno e cipolle” and see what pops up. Places will add stuff to that — mushrooms, capers, french fries, etc. But it’s the tuna and onion that makes it delicious.

    Anyway, the thing that makes Italian pizza so delicious is the dough and oven. The flour is so light, the crust is so thin, and it’s cooked so quickly under such high temperatures, that the end product is almost like a fluffy, crusty cracker. The sauce and cheese and toppings are generally pretty light, but even still, it’s best to use a fork because the paper thin crust can’t stand on it’s own, making eating it with your hands difficult.

    I’ve really only been to two places like that in the US. Marco’s, which I noted above, which makes total sense because the owner spent months trying to make it as authentic as possible. (Full disclosure: Mrs. Denverite has been going there since the soft open, though it’s pretty expensive for a family of five so we’ll only go a couple of times a year.) There was also a place in Chicago I went to once called Pizza DOC which friends tell me really went downhill quickly. That also makes sense, because doing really authentic Italian pizza is expensive, and it’s hard to succeed selling smallish pizzas at $17 a pop.

    • MH

      Punch Pizza in Minneapolis/St. Paul would beg to differ about the expense…

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