Originally Posted by
CoffeeTraveler
I also learned there is such thing as too much sliced mozzarella on a pizza, and will put less on next time.
Originally Posted by
estnet
Minimal toppings work the best (for me) as some of the best pizzerias around here do them but of course there are lots of styles and lots of different tastes.
Amount of toppings is the real trick. We prefer Chicago tavern-style pizza (the most popular here for good reason), which is a thin, crispy, almost cracker style crust, typically with lots of toppings. You should be able to hold a slice without it drooping over. But when I try that at home, the crust doesn't get crispy enough. So I cut down on the amount of sauce and cheese we would like. It's still a great pizza, but not really tavern style. I don't know how all the bars and pizza joints around here do it so well.
Originally Posted by
corky
I love it when the crust gets bubbles . Nice job.
Me too.