MasterCard Moment – In Pizza We Crust

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

topping tendencies

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.

sauce alternatives

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.

all about pizza

As for those  countless (and priceless) Airliner memories, … .

To be continued.

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