number of toppings available: 39 * (of course there’s an asterisks)
number of sauce alternatives: 30
number of crust options: 8 – in just 4 categories, though
college memories of pizza every Sunday at the Airliner in Iowa City: countless (and priceless)
It came up in conversation the other day whether or not pineapple belonged on pizza. Hell, YES! Pineapple definitely belongs on pizza. After I googled everything there is to google about this crusted creation, I found that pizza is an open canvas for everything from extra cheese (boring) to Nutella (gross). Don’t worry, this is not another recipe post. I’m giving Martha a culinary break. But, I haven’t had a ‘Moment’ in a minute. Besides, there’s another reason for this piece of postal pizza. By the way, I guess ‘in a minute‘ is now slang for a long time.
coastal opposites chose pineapple
*There are technically 39 official pizza toppings. However, if you’re talking topping combinations, … . Well, that number can go into the trillions. When I googled the topping options, I was offered a math site link that calculated combinations, including a correspondence between a Domino’s employee and a mathematician. That was a little too much number crunching for me. I’d rather talk topping tendencies.
- Hawaiians like … wait for it … artichokes on their pizza. Maine and Oregon chose pineapple. Who knew, eh?
- 50/51 states chose pepperoni as the meat of choice (Washington D.C. was included in poll)
- Nowadays, I like fresh garlic and pepperoni
nuts for Nutella?
- Of the 30 options, Nutella for a dessert pizza was the most undesirable. I’m not a fan of hazelnuts.
- Marinara is the sauce for me. Always has been – probs always will.
Neapolitan who?
I’m from Chicago, so it’s all about the deep dish. Though, I’m likin’ this thin/flatbread craze.
Thin Crust
- Neapolitan Pizza — is credited as being the original Italian pizza – thin, slightly crispy texture, Neapolitan pizzas must meet a very specific set of requirements in order to truly be considered an authentic Neapolitan. It’s from Naples. No surprises there.
- New York-Style Pizza — New York-style crust is slightly crispy on the outside, yet soft and pliable enough to fold the big slices in half. The unique flavor and texture is from high-gluten bread flour and the minerals present in New York City water. Minerals?
- St. Louis Pizza — is characterized by its round, thin, unleavened, cracker-like crust and slices cut into squares or rectangles rather than wedges.
Flatbread Crust
- This lighter, thin crust is ideal for appetizers and personal-sized pizzas, appealing option for gourmet and trendy toppings like balsamic and spinach.
Thick Crust
- Traditional Pan Pizza — is a happy medium for most pizza lovers and made widely popular by Pizza Hut
- Deep Dish Pizza — commonly known as Chicago-style, baked in an oiled deep-dish pan to create a crispy, sometimes buttery, fried effect on the outside of the crust.
- Sicilian Pizza — is known for its thick, rectangle-shaped crust, often over an inch thick.
Focaccia
- This thick, bread-like dough is brushed with olive oil before baking, then covered with cheeses, herbs and spices.
As for those countless (and priceless) Airliner memories, … .
To be continued.
