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Rank importance of your pizza ingreds
Posted on 5/30/12 at 12:18 pm
Posted on 5/30/12 at 12:18 pm
I tried fleur de lis with my buddy and his gf the other day. They are both obsessed with it and I just didn't really think it was anything special. We had an argument about it and decided it was mainly because I value different parts of the pizza.
For me it's Dough>Cheese>Toppings>Sauce.
Unless the sauce is really off, it just doesnt matter to me that much. I like the bread part of pizza the most. I like thick soft crust. We concluded that I pretty much like my pizza to be glorified cheese bread.
I say to each his own.
They both ranked sauce number 1. I'm just curious about how others feel about this.
For me it's Dough>Cheese>Toppings>Sauce.
Unless the sauce is really off, it just doesnt matter to me that much. I like the bread part of pizza the most. I like thick soft crust. We concluded that I pretty much like my pizza to be glorified cheese bread.
I say to each his own.
They both ranked sauce number 1. I'm just curious about how others feel about this.
11
Posted on 5/30/12 at 12:21 pm to Pendulum
quote:
Cheese
Posted on 5/30/12 at 12:21 pm to Pendulum
Hard to say...
I would probably say cheese, dough, sauce, toppings.
I would probably say cheese, dough, sauce, toppings.
Posted on 5/30/12 at 12:24 pm to LSUBoo
Dough,sauce,cheese then toppings
Posted on 5/30/12 at 12:26 pm to Pendulum
Crust
Cheese
Sauce
Toppings
Bad crust will always make bad pizza.
Cheese
Sauce
Toppings
Bad crust will always make bad pizza.
Posted on 5/30/12 at 12:27 pm to Pendulum
Sauce can make or break a pizza, IMO. If it's too sweet, too bitter, too thick or runny, it will completely ruin the pizza. When I make pizza myself, I often don't even use sauce (just garlic/olive oil) because I haven't found a store-bought one or recipe I'm satisfied with.
Dough is important too, but I like different types of crust at different times (sometimes thick, sometimes thin, sometimes hand-tossed) so that may be not as big a deal as sauce to me.
My choice of toppings varies too depending on my mood, so I can deal with limited choices. Cheese is important overall, and the types of cheese can make a pizza better, but again, I'm not that picky as long as there is a good amount.
Dough is important too, but I like different types of crust at different times (sometimes thick, sometimes thin, sometimes hand-tossed) so that may be not as big a deal as sauce to me.
My choice of toppings varies too depending on my mood, so I can deal with limited choices. Cheese is important overall, and the types of cheese can make a pizza better, but again, I'm not that picky as long as there is a good amount.
Posted on 5/30/12 at 12:27 pm to Pendulum
It's the dough/crust. That's why Chicago vs. NY style is the traditional debate.
You can get away with sub-par sauce and ingredients if the crust is awesome. Not vice-versa though.
You can get away with sub-par sauce and ingredients if the crust is awesome. Not vice-versa though.
This post was edited on 5/30/12 at 12:28 pm
Posted on 5/30/12 at 12:33 pm to Pendulum
dough, sauce, cheese, toppings
toppings last because you can have a damn good pizza if the other three things are done really well.
toppings last because you can have a damn good pizza if the other three things are done really well.
Posted on 5/30/12 at 1:15 pm to Rohan2Reed
quote:
dough, sauce, cheese, toppings
Posted on 5/30/12 at 1:52 pm to tigermaniac22311
I can't understand anyone not having crust number 1. Just like a sandwich, it is always the most important part.
After that, Id have to say sauce. I'm not like one of those people you see on TV that only put a minimal amount of sauce.
Next would be the toppings and cheese. I absolutely love pepperoni and it is on almost all pizza I eat. Sopressata is also similar to pepperoni but probably more exotic.
But the most important quality for a pizza is balance. Not too much of anything - just the right amount of each.
After that, Id have to say sauce. I'm not like one of those people you see on TV that only put a minimal amount of sauce.
Next would be the toppings and cheese. I absolutely love pepperoni and it is on almost all pizza I eat. Sopressata is also similar to pepperoni but probably more exotic.
But the most important quality for a pizza is balance. Not too much of anything - just the right amount of each.
Posted on 5/30/12 at 2:15 pm to Dorothy
I agree with that. The only time I can really remember not even eating a pizza bc of the sauce was when papajohns used some type of pesto sauce for their deep dish. It was a different sweet as hell sauce that was just plain nasty.
Posted on 5/30/12 at 2:43 pm to Rohan2Reed
quote:
dough, sauce, cheese, toppings
Posted on 5/30/12 at 4:29 pm to Pendulum
Cheese, Dough, and Sauce are all very important. Toppings are last.
Cheese>Dough/Sauce>Toppings
Toppings are great and necessary but dont make a great pizza. You need a foundation.
Cheese>Dough/Sauce>Toppings
Toppings are great and necessary but dont make a great pizza. You need a foundation.
Posted on 5/30/12 at 4:31 pm to TigerstuckinMS
quote:
Crust
quote:
Toppings
quote:
Cheese
quote:
Sauce
Posted on 5/30/12 at 4:57 pm to Pendulum
Dough>Cheese>Sauce>Toppings
I prefer thin, crispy flatbread-style crust with lots of cheese and minimal sauce.
I prefer thin, crispy flatbread-style crust with lots of cheese and minimal sauce.
Posted on 5/30/12 at 5:06 pm to OldTigahFot
About forty years ago (I know that I'm old) the best part of the pizza at the Fleur was the crust. It was thin as can be and it was greasy, but man, did that crust pack the flavor. Some more of you ole timers will probably remember what I'm talking about.
Posted on 5/30/12 at 5:09 pm to Pendulum
1. Dough
2. Cheese
3. Toppings/sauce
2. Cheese
3. Toppings/sauce
Posted on 5/30/12 at 5:15 pm to Coater
It is the harmony of ingredients that is improtant.
I love a warm soft crust without cornmeal on the bottom for a hawian pizza but the sauce needs to be sweet and non overpowering and the ham needs to be cooked right an there needs to minimal cheese.
On the other hand I love a flaky crisp crust on a pepperoni and mushroom pizza but the sauce needs to be able to keep up with lots of garlic and herbs and the cheese needs to be plentiful with the toppings slightly crisped by the heat of the oven.
Then again, a Chicago Deep dish supreme with just enough cheese to hold everything together and a thiner tangy sauce is damn good too.
I love a warm soft crust without cornmeal on the bottom for a hawian pizza but the sauce needs to be sweet and non overpowering and the ham needs to be cooked right an there needs to minimal cheese.
On the other hand I love a flaky crisp crust on a pepperoni and mushroom pizza but the sauce needs to be able to keep up with lots of garlic and herbs and the cheese needs to be plentiful with the toppings slightly crisped by the heat of the oven.
Then again, a Chicago Deep dish supreme with just enough cheese to hold everything together and a thiner tangy sauce is damn good too.
Posted on 5/30/12 at 7:54 pm to OldTigahFot
quote:
Dough>Cheese>Sauce>Toppings
I prefer thin, crispy flatbread-style crust with lots of cheese and minimal sauce.
If you haven't been to Mona Lisa in the FQ, you should definitely try their pizza. It fits your requirements.
Posted on 5/30/12 at 8:12 pm to Pendulum
Dough>sauce> toppings=cheese
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