My favorite pizza has to have a thick crust (but not crunchy) and a thin layer of tomato sauce with plenty of cheese. All of which should be of high quality. For the toppings, I like most of the usual stuff; peperoni, sausage, onion, ham, ground beef, peppers (red or green) and yes, bacon. I'm not fond of olives but I will tolerate mushrooms. As for anchovies, I won't even consider it. Oh, and a good garlic sauce to dip the crust in is a must.

Grilled chicken isn't bad pizza as long as it it made well. Grilled chicken bits with onion and peppers and bacon between two layers of cheese.

A good pizza should qualify as one of the essential food groups.

Ahem, Pizza is not Italian.

Bagoas (imported) wrote: Sat Mar 04, 2006 9:15 pm What we call pizza seems to have originated either in New York City in the late 1890's or in the vicinity of Verona, New Jersey in the very early 1920's. It is common in Italy and the rest of Europe now, having been introduced from the USA.

Actually, Pizza is from Naples - Italy has no general cuisine (unlike France). Italy has regional cuisine.

to plagerize: Pizza Margherita is the most common pizza in Italy. It took its name from Queen Margherita. In the summer of 1889 King Umberto I and the Queen Margherita went, as always, to spend 3 months in their summer Residence at Capodimonte. They heard about this dish called pizza and they asked to try it. The most famous "pizzaiolo" of Naples was called at the Court to prepare it for the sovrans. He created a new pizza especially for them with tomatoes, basil and mozzarella in honor of the Italian flag. It was a great success.

The next day he named this pizza Margherita.

Dave (imported) wrote: Sun Mar 05, 2006 8:56 am Actually, Pizza is from Naples - Italy has no general cuisine (unlike France). Italy has regional cuisine.

to plagerize: Pizza Margherita is the most common pizza in Italy. It took its name from Queen Margherita. In the summer of 1889 King Umberto I and the Queen Margherita went, as always, to spend 3 months in their summer Residence at Capodimonte. They heard about this dish called pizza and they asked to try it. The most famous "pizzaiolo" of Naples was called at the Court to prepare it for the sovrans. He created a new pizza especially for them with tomatoes, basil and mozzarella in honor of the Italian flag. It was a great success.

The next day he named this pizza Margherita.

I discovered that during my moment or two in Italy. I don't know the regional foods, but I enjoyed what I ate--none of it resembles what I have in Italian restaurants in the United States.

Blaise (imported) wrote: Mon Aug 14, 2006 11:32 pm I discovered that during my moment or two in Italy. I don't know the regional foods, but I enjoyed what I ate--none of it resembles what I have in Italian restaurants in the United States.

My first experience with Pizza Margherita was in France. My son and I went to a pizza restaurant owned and operated by an Italian immigrant to France. It was highly recommend and I can see why! Incredible.

Studlover

All of the regional foods of Italy are really simple, straightforward recipes.

Pizza Margherita is four ingredients - dough, tomatoes, basil, cheese - (salt don't count)

You have to trust that the best ingredients make the best taste. Italians buy fresh and buy quality. It's not fancy but it is delicious.

That is the way Tom and Barbara cook in their restaurant in Baton Rouge. Gosh, I am tired this morning.