Best Ingredient for Single Topping Pizza

Best topping for a One-Topping Pizza

  • Total voters
    11
Heh. 50 miles is too far for pizza.
Plus the construction on the Indiana Toll Road and on 80-94 around Torrence are enough to make grown men weep. I had a three hour drive from Orland Park (about 35 miles) on Wednesday. Idled the whole way.

One of the other difficulties in this is that I hate going to restaurants by myself.
 
I doubt Merc is hard-up for cash. My point being that if you don't want many things, it makes no sense to place limits on getting the things you do want.
 
Homewood is like 15 miles closer to you than Orland Park, so it is really only about 20 miles. That is not too far for pizza. There is a bar you could sit at and eat. I have seen many people sit and eat there alone. You don't have to drink either, just get whatever non-alcoholic drink you want from the bartender.
 
...and don't pizza places deliver over there? I have a client whose office is at least 30 miles from the Pizza place, they charge more for delivery, but it beats driving most days.
 
Yes, they deliver, but not that far away. 20 miles might not sound far, but that could take over an hour with the construction going on in that area, especially on a Friday night when everyone is on their way from Chicago to Michigan for the weekend.
 
The only pizzerias near me are Pizza Hut and Pizza Express. Pizza Hut is like £7-12 for a pizza and I don't know how much Pizza Express is but I doubt it's any less, either way compared to $5-7AUD which I'm used to paying for ultra-processed chain pizza it's a little steep unless you're really out of choices.

It's kind of annoying that back in Australia you can find plenty of pretty good Italian restaurants (quite often run by genuine Italians no less, although they still don't serve particularly Italian pizza)... From here the closest ones seem to be in Italy and that is a little far to go for Pizza (Although not to bad if you could make a weekend of it flights only cost about £30 return), you haven't had real pizza until you've had it in Italy (well you might have, but I certainly hadn't) somehow they can make a ham pizza taste like nothing you've ever had before.

I guess in the U.K the equivalent of pizza is Indian food in terms of availability and variety.

And yes Australia does have Mexican food. You can readily buy the makings of a pretty decent Mexican meal at any supermarket, trying to find a Mexican restaurant will be much harder though. I guess it comes down to the mix of immigration, you get a lot of Italian and Greek restaurants and quite a few Indian and Thai ones but Mexican is more of a rarity.
 
CougTek said:
Your pizza thread cost me one this evening, despite the fact that I have no money. You are all evil.
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Umm, well I agree with Coug Merc is *evil* :D

Merc will have some comment about the kind of 'artisinal' pizzas I like with really weird named ingredients. Italian 'burrata' is the rage in some trendy spots of LA, like Nancy Silverton/Mario Batali’s Pizzeria Mozza . Or you could use fresh bufala mozzarella cheese.

Trader Joe's for those of you who have one of these chain stores nearby might want to try the frozen 'Pizza Palermo', it's made as an OEM for TJ's in Italy, the same brand is label Pizza Vissana and it available now in some parts of the country at CostCo, but only one of two varieties. They are only sampling them at local So. Cal. CostCo's and I bought them at 3 local stores over a month to try to get the cooking just right in the oven, never could get the crust just how I like, but it's a decent
thin curst pie. The entire line is represented at Cube rest. in LA, including the most expensive one with bits of black truffle on it...the Rep thinks TJ's may pick-up that one too. Divine Pasta Co. in LA is the local area distributor.

I posted this link before on DD's pizza thread on SR.


Pining for a perfect pizza

http://www.msnbc.msn.com/id/8514122/

Additional links (and Merc, if you're not willing to drive 1/2an hour to get pizza you don't really have a craving, cook it up at home in the oven, trust me if you really want it that badly you’ll put up with a little heat from the oven. Restaurant supply companies like Surfas in LA even sell special round wire grated pizza baking sheets that I use to reheat pizza I order from restaurants because I have to 'fix' their crust which is almost never quite crispy enough, but not hard/over baked- reheating if you have the experience, can make for an even better crust than what you get at the restaurant...if you like that kind of crust.


New York Style Pizza in Chicago and Everywhere!

http://pizza.wordpress.com/2007/04/08/new-york-style-pizza-in-chicago-and-everywhere/

Article about everyone’s favorite fetching fatty, Rachael Ray in her NYC vs Chicago pizza rant.
http://www.sliceny.com/archives/countries/us/illinois/

Register at Chowhounds and post a question there about the subject, surely someone who lives closer to you will know of some places? Not sure where in Indiana Merc lives?

http://www.chowhound.com/topics/410847

Also could try searching on 'Yelp' for reviews there from the average wanna be, attention needy social networking peeps.

Finally, not sure where Sol lives in Oz, in the outback with Tannin? Or Alice Springs. But my friend when on a wine trade tour of the larger wine growing areas of S. Oz, Melbourne/Adelaide areas, I forget the names, Barrosa Valley and what not. Somewhere around there is a very famous restaurant that has a wood burning oven, and a well known cook book telling you have to make pizza their way. Do a search for ‘Mexican restaurants Sydney’ or any other of the larger cities in Aus, and you’ll find those ‘rare’ restaurants. Not that you get ‘real’ Mexican cooking/food there anymore than what Merc thinks is Mexican.

Besides having the best dim sum, Korean food, and Asian babes in all of the USA So. Cal also has more of the true authentic styles of Mexican restaurants, or Central/S. American.

Though I didn’t get any Hot Spots as Pulitzer winning restaurant writer J.Gold http://www.laweekly.com/eat+drink/dining/jonathan-gold-wins-pulitzer-prize/16130/


put it- when I ordered the habañero purée, you won’t find Yucatan style food at too many other places in the USA.

http://www.laweekly.com/eat+drink/counter-intelligence/seeking-chichen-itzas-hot-spots/15652/

Might find a pr0n burrito though :p
http://www.laweekly.com/eat+drink/counter-intelligence/home-of-the-porno-burrito/14026/

Then again, Merc if you travel to LA you could always go to a sushi restaurant that is a bit naughty, almost as naughty as Lindsay Lohan, lol. As J.Gold put it, items like Gloria Hole & MILF (I had to look that one up, shows how much I know about pr0n). say, what does O-Face reference?

http://www.laweekly.com/eat+drink/ask-mr-gold/raw-sensuality/16243/
 
My personal preference for a single topping pizza is either a triple smoked ham, or last night's left over pork roast meat... (The pork is slow roasted on a webber bbq, marinated with a honey/mustard glaze). Any left over meat makes for a great next-night pizza topping...

Mmmm...
 
CougTek said:
I finally found a reason to use the ignore feature of this forum.

Thanks. No need to reply : I won't be able to read it.
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Coug = Flagreen = Wavemaker = BBH??? lol ;) ^^^ as Merc would say of Prof. Wiz... pussy :beer:.

Chewy509 said:
My personal preference for a single topping pizza is either a triple smoked ham, or last night's left over pork roast meat... (The pork is slow roasted on a webber bbq, marinated with a honey/mustard glaze). Any left over meat makes for a great next-night pizza topping...

Mmmm...
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Hmm, Chewy, so if this is a single topping that you're using left-over pork, honey/mustard glaze or ham...this is on top of a freshly cooked pizza of ultimate simplicity, dough, tomato sauce, maybe melted cheese/mozerella? Or do you add your single topping ingredient to something and already completed left-over pizza- I prefer relatively simple pies, more than one variety at a time off course, and either a hefty Aussie Syrah (my friend claims the dark ruby sparking Syrah's from Oz are really good, but I've not tried them yet. Sparking wines I prefer a lot more light-bodied, not so alcoholic), a Grenache like the "Bitch" from Australia (chicks love the name, and the grrrrly pink label, and the low price) from Barossa Valley, or just my favorite and nice thick, jammy Zinfandel.

Btw, that famous pizza restaurant with the cookbook, is in fact located in the Barossa Valley or so I'm told, if you're interested Chewy, I'll get the name of the book/restaurant from my friend as he has been invited by the local importer to go down to Australia again this August on the wine tour...all paid for by this US/NA importer (course he needs to order a few hundred cases of the wines this importer carries in order to get invited on these yearly wine tours; all expenses paid, hotel rooms, tour bus, meals/dinners, beer in the morning before going on the wine tastings....sheesh!).

So whatever happened to Merc, what kind of pizza did he end up getting, what is good for him, or did he just blow off the weekend of sweltering heat and watch Tiger in the US Open, or the Tiger Woods of F1 racing win the Indianapolis F1 race???

Merc, are you out there?
 
You all suck, now I am hungry again. I can't believe how old the thread is.

I will have to start sampling some of the Pizza here, probably a dozen local joints in easy reach around here. Thought that was strange actually, sort of an overpopulation of pizzerias.
 
udaman said:
Hmm, Chewy, so if this is a single topping that you're using left-over pork, honey/mustard glaze or ham...this is on top of a freshly cooked pizza of ultimate simplicity, dough, tomato sauce, maybe melted cheese/mozerella? Or do you add your single topping ingredient to something and already completed left-over pizza-
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Just left over pork onto a fresh pizza... I do make my own dough and sauce though, so none of that store bought crap...

Left over pizza is only good for the morning after session with a couple of beers after a big night out drinking with the boys... (Providing you bypassed the dodgy kebab/gyro/souvlaki place on the corner on your way home, otherwise you'll be too busy :hurl: in the morning).
 
After reading this thread again I had to order a pizza. Half Canadian bacon & pineapple; half Pepperoni, Canadian bacon, sausage, linguica & meatballs; hardly single-topping, but damn good.
 
udaman said:
Cougtek = Flagreen = Wavemaker....[SIZE=-1]Mon Dieu, que vos enfants sont laids[/SIZE], merdé!
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Why do you say my hovercraft is full of eels? I do not have a hovercraft, and I have nothing to do with eels -- not even eel pie these days for that matter!



udaman said:
Coug = Flagreen = Wavemaker = BBH???^^^
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CougTek, Flagreen? What??? Everyone here knows I'm actually Caewood Ledford and er... DrunkenBastid.



 
ddrueding said:
After reading this thread again I had to order a pizza. Half Canadian bacon & pineapple; half Pepperoni, Canadian bacon, sausage, linguica & meatballs; hardly single-topping, but damn good.
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Pineapple *is not* a valid pizza ingredient.

The only fruits allowed on pizzas are those which people call vegetables even though they are really fruit.
 
Sechs' extensive error checking routines flag pizza+pineapple as "invalid".

Damn, I haven't eaten pizza in months and came very close to getting one for dinner. Ended up with cereal and soymilk instead. Maybe tomorrow.
 
Sol said:
you haven't had real pizza until you've had it in Italy (well you might have, but I certainly hadn't) somehow they can make a ham pizza taste like nothing you've ever had before.
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Agreed!

FWIW: Prosciutto.
 
Sol said:
you haven't had real pizza until you've had it in Italy (well you might have, but I certainly hadn't) somehow they can make a ham pizza taste like nothing you've ever had before.
Click to expand...

Agreed!

FWIW: Prosciutto.
 
ham in pizza.

have you ever had chinese sweet ham? with lots of mayonaisse. we usually have it christmas dinner or new year's eve.

my daughter brought home a leg of chinese ham 'cause one of her friends gave it to her as a gift in year 2000. we had it for christmas dinner. then the wife used the rest for her spaghetti sauce on new year's eve. they brought me to the hospital on Jan 1. turned out I was hypertensive. Been taking maintenance pills ever since.
 
ham in pizza.

have you ever had chinese sweet ham? with lots of mayonaisse. we usually have it christmas dinner or new year's eve.

my daughter brought home a leg of chinese ham 'cause one of her friends gave it to her as a gift in year 2000. we had it for christmas dinner. then the wife used the rest for her spaghetti sauce on new year's eve. they brought me to the hospital on Jan 1. turned out I was hypertensive. Been taking maintenance pills ever since.
 
I was commenting on sechs' post.

As long as the pineapples are cut to the right size chunks, the pizza is great with the addition of ham. I want pizza for lunch today.
 
I'm sorry, but you're all wrong.

Would you put oranges on a pizza? Guava? Pomegranate? Strawberries (or any real berries, for that matter)?

If so, there's something wrong with you. Otherwise, pineapple is no good either.
 
No, I would put none of those other fruits on a pizza. Pineapple goes well as long as it is with ham. It's a preference, and it tastes good.
 
Any fruit that would taste good grilled would work on a pizza. I would personally like to try apples and apricots. I think pears would work too but I don't like pears. And I don't care how good it might taste, prunes on a pizza are a no-no.
 
When I was in auckland, new zealand there was no american type pizza in the stores. You had one that was pineapple and ham and stuff. And some other one I forget. But no real plain or pepperoni pizza. They also had lots of other interesting food stuffs to an american. I had several giggles just walking through the supermarket and seeing the names they gave some stuff.
 
sechs said:
I'm sorry, but you're all wrong.

Would you put oranges on a pizza? Guava? Pomegranate? Strawberries (or any real berries, for that matter)?

If so, there's something wrong with you. Otherwise, pineapple is no good either.
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Why is it wrong to experiment? Is there some law that dictates what you can and cannot put on a pizza? This is a highly subjective issue, and it's silly to shove your preferences down the throats of others.
 
paugie said:
ham in pizza.

have you ever had chinese sweet ham? with lots of mayonaisse. we usually have it christmas dinner or new year's eve.

my daughter brought home a leg of chinese ham 'cause one of her friends gave it to her as a gift in year 2000. we had it for christmas dinner. then the wife used the rest for her spaghetti sauce on new year's eve. they brought me to the hospital on Jan 1. turned out I was hypertensive. Been taking maintenance pills ever since.
Click to expand...

:eek:
 
Will Rickards said:
When I was in auckland, new zealand there was no american type pizza in the stores. You had one that was pineapple and ham and stuff. And some other one I forget. But no real plain or pepperoni pizza. They also had lots of other interesting food stuffs to an american. I had several giggles just walking through the supermarket and seeing the names they gave some stuff.
Click to expand...

The first time I had ham and pineapple on pizza was in Oz.
 
I used to get ham and pineapple all the time from Papa John's when I was living in Madison. I still get it sometimes, but I prefer pepperoni most of the time.
 
mubs said:
Why is it wrong to experiment? Is there some law that dictates what you can and cannot put on a pizza? This is a highly subjective issue, and it's silly to shove your preferences down the throats of others.
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Relax mubs, Its good to be passionate about things. If we can't learn how to agree to disagree over such a light topic how can we ever hope to work together on more serious ones.
 
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