Does ordering a plain cheese pizza count as just one topping? Because I do that all the time. I also get just a pepperoni as a single topping since a lot of cheap pizza-by-the-slice has limited options like pepperoni only.
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This. But when I buy pizza by the slice usually I go cheese only (because it's significantly cheaper at my go-to per-slice place, but hey, still tasty)
Depends on the special, usually.
I specifically try to avoid single topping pizzas if I can help it. 3 toppings is my ideal, because when I have to pick 2 I always leave something else out that I want.
Unless you're talking multiple meats I only ever go with single toppings. To me, pizza is all about that blend of tomato/cheese/your chosen topping and the way the crust all sorta ties it together. Once you start stacking all sorts of different textures/flavor profiles on there it sort of detracts from the experience to me.
I guess that would be a third category - cheese only. I generally always get pizza with at least one topping so I didn't even consider that.
Pizza by the slice is sort of a different thing altogether since the options there are usually limited and are mostly just one topping only. I think for the purposes of this question/poll you should only consider situations where you have the choice of what toppings go on the pizza.
So do you mean that the only time you get multiple toppings is when you get multiple meats? So you never get meat(s) and vegetable(s) or multiple vegetables with no meats?
Correct! I am for whatever reason really picky about food textures (broccoli and occasionally boiled brussel sprouts both trigger my gag reflex, among other things).
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Based on my few experiences with it I have concluded that fresh ricotta is maybe not a great choice for a topping for a pizza. The flavor is good but if the ricotta is fresh then it can have a lot of moisture which can be released during cooking (or from the heat trapped in a delivery bag) and can reduce the crispness of the crust. If the moisture was drained or a different variety of ricotta was used or if it was part of a deep dish pizza then maybe it wouldn't cause that issue. But I think from now on I will not get it as a topping unless one of those special situations applied.
Local pizzerias (which, granted, are all of the Napolitan school because Europe) work around it by adding the ricotta or fresh mozzarella or rocket *after* the cooking. It's a "has to be eaten at once" scenario, though (but soooo worth it)
Yeah this is what I see from my local New York style places as well.
One of my local pizza places started doing a "parbaked" pizza option for take-out during COVID, where they cook the pizza with and toppings that should be baked just until not-quite-done, pack it up along with any fresh toppings that don't need baking like herbs and other fresh things, and then you take it home and finish it off with five minutes in your own oven for a hot eating-out pizza experience. It works pretty dang well! So much that I wonder if they'll keep it up even post COVID restrictions.
The parbaked option tends to show up more often in rural areas where you might have 30 minutes of drive time to the next town that has a pizzeria, so fully baked delivery isn't super feasible.
It is my understanding that Scotland deep fried just about everything. It's like one big country-wide carnival.
When the Ms. suggested a trip to Scotland some years ago, it was an easy yes.
(deep fried Mars bars were my favorite)
(why, no, I didn't check my cholesterol after the trip - what you don't know can't kill you)
(deep fried Mars bars were my favorite)
(why, no, I didn't check my cholesterol after the trip - what you don't know can't kill you)
Johnny Unusual
(He/Him)
I feel confident an American county fair has also done this. Don't they doo deep fried butter or some shit?
Deep fried butter. Deep fried Twinkies. Deep fried Starburst.
Well, TIL even I have my limits when it comes down to greasy food. Good to know.
*googles *deep-fried jawbreaker"*
Huh. Well, I didn't find anything about deep-frying the candy, but there is a type of cookie from Guam called "Guyuria", or "Chamorro Jawbreakers" which are made by deep frying.
Huh. Well, I didn't find anything about deep-frying the candy, but there is a type of cookie from Guam called "Guyuria", or "Chamorro Jawbreakers" which are made by deep frying.
I still want to try deep-fried beer.
Isn't anything beer-battered technically deep-fried beer?
That's a good question. But I feel like it (and the last few posts) should be discussed in a separate thread - we have strayed away from the intended topic of this thread.
I've been seeing ads for this place;
www.marcos.com
But to date, the nearest one to me is in Baltimore. It's frustrating.
Marcos.com
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But to date, the nearest one to me is in Baltimore. It's frustrating.
I grew up around a Marcos and so had the pizza not-infrequently (but not that often relative to pizza hut or Gepetto's, a local place). But lately I've been seeing TV ads for Marcos despite there not being one in the PNW so far as I can tell. And now I want it and can't have it.
That said, I'm not entirely certain that I'm remembering the pizza accurately; I might just be remembering Gepetto's. So I don't even know if I do want it, or if I just want Gepetto's (which wasn't even THAT great, just nostalgic).
That said, I'm not entirely certain that I'm remembering the pizza accurately; I might just be remembering Gepetto's. So I don't even know if I do want it, or if I just want Gepetto's (which wasn't even THAT great, just nostalgic).