The Great Debate - Pizza

There are a lot of variations on pizza these days, it seems like a lot of ingredients are being heaped in to a pizza crust because who doesn't like pizza? The result is what I consider to be some very weird versions of pizza.

For myself I consider the classic pizza to have a hand tossed crust, traditional pizza sauce, Italian sausage, pepperoni, mushrooms, black olives, onions, bell peppers, and mozzarella and sharp provolone cheeses. Want anchovies, garlic, or spinach? Ok, that's not too weird. I have also been known to schedule flights that go through Chicago and accept a four or five hour layover so I can catch a cab and pay a visit to Lou Malnati's for an authentic Chicago sausage pie. Lou's also offers their products through the Internet and you can have frozen pies delivered overnight but I haven't tried that yet.

New York style pizzas are good and I like Abo's and The Garlic Knot, they are close to work and it's easy to stop there for lunch or on the way home. Papa Murphy's is a good option too and I like the ingredients they offer and the prices. Beau Jo's is always awesome and I understand that they also have a take and bake option.

What do you think and where is the best place to get pizza locally?

I have to agree Otis....anything other than classic pizza should be called something else. I do like Beau Jos prairie pie, with tomatoe sauce, extra cheese, and pepperoni, that's as close as I can get to the classic NY pizza I grew up with.

Yes, I checked all of them. Live and let eat.

daisypusher wrote: Yes, I checked all of them. Live and let eat.

To each their own, I can't acknowledge some forms as pizza. If I want breakfast or dessert I don't need it on a pizza crust. Sauerkraut? I didn't think anyone would pick that!

Here is a reuben pizza - rye crust, Thousand Island sauce, Sauerkraut, Swiss cheese with pastrami topping.... I bet it is good..........

Brilliant! i'd try it.

daisypusher wrote: Here is a reuben pizza - rye crust, Thousand Island sauce, Sauerkraut, Swiss cheese with pastrami topping.... I bet it is good..........

But that's not a pizza....it's an open face Reuben sandwich on a large flat bread.

otisptoadwater wrote:

daisypusher wrote: Yes, I checked all of them. Live and let eat.

To each their own, I can't acknowledge some forms as pizza. If I want breakfast or dessert I don't need it on a pizza crust. Sauerkraut? I didn't think anyone would pick that!

There was I time I would have agreed with you but I am more liberal now. When I was in Panama eating MREs I was able to sneak out of the jungle and go to a pizza hut. Had a taco pizza and it was delicious. Kind of like maple marinaded steak.

archer wrote:

daisypusher wrote: Here is a reuben pizza - rye crust, Thousand Island sauce, Sauerkraut, Swiss cheese with pastrami topping.... I bet it is good..........

But that's not a pizza....it's an open face Reuben sandwich on a large flat bread.

And it's not really a Reuben because a real Reuben is a sandwich with rye or marble bread on the bottom and the top. I love Reuben sandwiches, the best I ever had was at Katz's deli in New York city. I make a pretty good version of a Reuben at home but it can't hold a candle to Katz's deli version.

It all depends how a person want to market something. It's pizza! No, it's a sandwich! How about we fold it over and call it a Calzone!