- No one who makes a bad pizza crust can make a good pizza; no one who makes a good pizza sauce would make a bad pizza.
- Much can be forgiven a pizza (e.g., mediocre sauce, skimpy cheese and/or toppings), provided that it has an exceptional crust.
- While a good sauce can promote a pizza from mediocre to fairly good, or from fairly good to very good, no one can make a spectacular pizza without a spectacular crust.
- Though St. Louis style pizza (thin crispy crust + provel cheese) allows you to stuff more square inches of meat, cheeze, and vegetables before you get full, it provides little scope for distinguishing between fair and excellent pizza.
- Because Chicago style (deep-dish) pizza is dominated by its crust, it takes less acreage to fill you up; but its toppings have to be tremendous to push it into the "exceptional" bracket.
- Most other pizza varieties are both rarities and novelties, requiring a great deal more time and competition to develop their potential for true excellence.
- Therefore a pizzoisseur's greatest chance of experiencing a wide range of quality lies on regular, hand-tossed crust topped with red sauce, mozzarella cheese, and other toppings ad lib.
- A more generous layer of melted mozzarella can break a tie between two pizzas of otherwise equal excellence.
- One meat-based topping (pepperoni, ham, beef, bacon, sausage, etc.) is best enhanced by exactly one vegetable (olives, shrooms, peppers, pineapple, roma tomatoes)--but a touch of shredded onion can make a magical difference in any combination of pizza toppings.
Thursday, January 27, 2011
9.5 Theses on Pizza
These assertions are open to debate.