Pizza. One topic, all the opinions.

Pizza is unversaly loved, and rarely agreed upon. Styles, crust, toppings and why Andy is wrong.

Episode Transcript

(00:00):
M hmm. This is over FrinkPopcraft the Eating Over the sinc Podcast.
This is a bonus mini episode ofthe Eating Over the Sink podcast. We
touched on pizza earlier, wanted togo a little bit deeper because pizza is
universal and frankly, who doesn't lovepizza. I love pizza. It's it's

(00:24):
my favorite. I do love pizza. I love gosh, we all love
pizza. Yes, now, Iguarantee you. We have vastly different opinions
on what is the best pizza.I guarantee you. I guarantee you we
mister serially. So let's talk thestyle of pizza first before we talk toppings.
Okay, oh, should we guess? Should we guess? Like the

(00:46):
style? Who has like the whatstyle of pizza? Yeah? I can
guarantee you. Stalts like square cuton Alex Squire's deep dish, the fatter
of the batter I like. Ilike deep dish. I just I get
pie cut. I can't do thesquare cut pizza because I need every piece

(01:07):
to have a crust on it.You get to those middle pieces, it's
cheesy, it's saucy, it's oilyand greasy. It's like it's and that's
a mess man, Like you gottahave a pie cut pizza where every pizza
has the same amount of crust tocheese ratio. Now it's like me saying
crust, don't you? I thinkhe just likes to on the tip of
the pizza. That why I disagreewith tavern cut or part yeah, whatever,

(01:30):
it's it's bark cut tavern cut us. When you cut in squares,
you can put more toppings on.Have you ever seen a pie cut with
like a big fic and you're tryingto pick it up? You can't do
that. That's that's crazy. Totalk the squares and then you eat it
with a fork. Eat it witha fork? Well, why would you
eat pizza with a fork? Definitelyeat pizza insane. I don't have a

(01:56):
problem with the ultimate handheld food.That's why you have to have a crust
and every pizza. But just tobe fair, I think I would agree
that New York style pizza is theultimate pizza that you can even have because
you can fold it over good good. Now I don't totally, but if
I have deep dish, I haveno problem breaking out my knife and four.
Get on the record. He letme exception but it's pizza. I

(02:19):
will get on the record. Iwill never turn down any pizza crust vegetarian.
I will not elflower crust. It'snot bad, it's not bad.
And I've also done sausage crust wherethe crust is made of sausage. Keep

(02:42):
talking, you keep talking. SoI'm not sure I can say what I'm
feeling right now on the aird.Now the place I go, they only
make mediums in this so no largestwhy why because they pre make the crusts
and the medium side. Is itlike bretty or is it just like sausage.
It's like crumbled sausage that they downand that first first, and then

(03:08):
to put the toppings on, thesauce, the cheese, the pepperoni,
whatever you want, and then cutit off and it is that's sexually around.
Now you wouldn't want to No,you wouldn't want to cut that.
And triangles in the pipe cut that'sa square cut because there's no crust at

(03:31):
all. Well, I can't seethere's no fauld there's no you can't pick
it up and do the fold.That's like, that's practically healthful. That's
low carbon, right, there's nocarbon that I'm not counting cars when I'm
eating pizza. I'm just saying that'slike, so you're you're tavin style.

(03:52):
I grew up that way. Wehad a little mom and pop pizza place
that we went to. Loved it, square cut uh tangy sauce like almost
like a spicy sauce, definitely likea spicy Tomas. And then they put
enough cheese on it, so it'slike, you know, it's a couple
or two inches thick. I meanit's not like it's not like a pike.
This is where this is where theyellow brick row for me divides because

(04:15):
Costco pizza. Everyone raised about Costcobecause of the price and all that stuff,
but they put so much freaking cheeseon that thing. Can't take too
much cheese, I mean it slidesoff, right, The ferocity of the
crust gets all gross and sloppy,and the cheese slides off. You can't
cut it. Cheese is simply avehicle to hold the toppings together. So
your pizza should be all about thecrust, the sauce, and the toppings.

(04:40):
The cheese should be in the background, just holding the toppings and places.
So what are we talking about toppings? Wise, what do you guys
like toppings? I'm not going firstwith this. What's wrong because I'm not
much of a toppings guy? LikeI use like cheese. I love it
good. What do you mean youdon't like toppings? I do? I
do? I do that, LikeI'm if I'm going toppings, there's only

(05:01):
really three that I will put together. Four. You're like a four year
old boy shocked. Everybody is shocked. Sausage, mushroom, banana, pepper,
and onion like a combine. Ilove that combination of is what we
normally do. But nine times outof ten when we were we order pizza

(05:23):
every Friday and it varies from differentplaces, just based on moving on that
stuff. Like you so you'll dovegetables on your pizza. That's a waste
of time. Yeah, yeah,that's come on. So you're just meat
lover the whole way. You don'tlike mushrooms on a pizza, I'll eat
them. I'm not opposed to it, but it's a it's a waste of
money on bana pepper, what aboutroom? What about salary on a buffalo

(05:45):
buffalo chicken pizza? That's a hardno salary, What are you talking hard?
No, No, the best pizzaI've ever put in my mouth.
Buffalo chicken pizza. Pizza, Buffalochicken pizza from from a little mum and
put place in Maryland where we usedto live in Annapolis. The best celery
on it. So it was itwas like it was a buffalo chicken pizza,

(06:06):
right, So Little Frank's. Itwas like a marinera Frank's concoction.
Yeah, really finely diced chicken,roasted chicken, blue cheese like a like
a swirl of blue cheese, andthen really finely sliced cellar on top.

(06:28):
Absolutely the best pizza outside of thestuff I had in Rome. All right,
so let me tell you about pizza. I'm gonna give you get a
little here and pizza. Okay,I'm just gonna try my microphone. I
let him to pizza should be pepperand he sausage. If you're putting anything
else on the pizza, like vegetables, order a sub. Like you said,

(06:49):
Buffalo chicken pizza. I mean it'sfunny because it sells, because it's
let's get the bub that's a sub. Get the subber. Don't get it's
not a pizza. So you willhold on a second, So like,
if you don't have Marinara sauce,it's not a pizza. You got the
red sauce. It's not Marinara saucethe record, it's rezza sauce, red

(07:09):
sauce. What what's the difference,there's a lot of difference. What.
Well, marinara is thicker for starters, pizza sauce isn't cooked because it's cooked
on the pie. I could goon, but but continue the red and
you put white sauce on a pizza, it's not a pizza. Well,
I love a good white pizza though, like roasted garlic. Get us up.
No, I'm kind of with withstalt silver. It's gotta be the

(07:31):
red sauce. Span your taste buds. Pizza. So I had a pizza
last night actually, and it wasa brick fired so it was like kind
of crusty and burnt. I'm youknow how to get that crust for me?
Is everything all right? It had? You mean the part that has

(07:53):
no flavor on the pizza. That'sno, that's nothing. Everything mushrooms crusted.
So I had it was red onion, sausage, red pepper. I'm
a pizza like red pepper flakes,no red and it was delicious, amazing,
amazing, it does sound good.Yes, I just gotta laugh.

(08:15):
I don't even know what to saythat. So you've got so if I
order that, if I'm out somewhereand I order that pizza, punch stomach.
So so every Friday, when youorder pizza, it's sausage or pepperoni
or combination saucias pepperoni, or ameat pizza, bacon about pecan anchovies,
yes or no. No, mydad will take like open a can of

(08:39):
anchovies and just take the whole anchovin. Just freaking Now. If my wife
wants vegetables on the pizza, I'mnot opposed to it. I'll pick it
off if I don't want it.But it has no it does nothing to
the pizza. That flavor, taste, onions, peppers, all that stuff
is just for show. Pizza isamazing, especially you know when you've got

(09:00):
the old caramelized onions on the Oh, you go extra pepperoni, you go
double pepperoni, or you go like, you know, double sauceage. Let's
get into the even double sauce.Let's get into that. I'll do a
double sauce on a pizza. It'sgetting too pepperoni real quick, because there
is I wouldn't say a pet peeve, but like the size of the pepperoni
I think is important. I don'tlike the small ones that hold all the

(09:22):
fat and then that's the only pepperoni. That's what I like. Oh see,
I like the bigger ones that likeget cut up like a bit.
I want the pepperoni to curl upand kind of burn on the end.
They're actually called cupping char It's calledcupp and charge cup and chuck chuck that
that is the only peperoni. Now. I will say that one of my

(09:46):
favorite pieces is a place up nearI live, Cheshire Market, and they're
they're a square, they're a tavernbased, yeah, and they've got a
sweet spicy sauce and it's it's athin, thinner crust. It's kind of
hand toss but it's not hand toss, but it's not thin crusts. It's
like right in the middle, andthey're large. Isn't that big? Like
it's kind of a yeah, soyou care you get too? Yeah?

(10:07):
Yeah, we normally get through andsome that wings well so hip, so
let me let let's go down thisroad real quick. Good friend of mine
works for Domino's Pizza right and whereI was chatting with her a little while
ago, and here's what I saidto her. I was like, you
know, for the big chains,it's more about the compliments to the pizza
than it is about the pizza.So if you like, you need to

(10:31):
have really good side dishes along withthe pizza. Because I'm not just ordering
a pizza. I'm ordering pizza.I'm ordering wings or Mozzarelli sticks or potato
skins. I'm doing an appetizer.It's hard to find a pizza place that
has great side dishes. That's thenew thing, I think. Or a
salad. I'm a big salad pizza. Have a salad. Help drag through

(10:54):
that cheese. Pizza places usually havegood salad where well, I will respectfully
disagree with you. No, no, not chains. I'm talking like mama,
mom and mom and pop. That'sfair. I want something more than
just iceberg lettuce. I want somegreens. So we're we're an awful packets,

(11:16):
packets, salad dressing. That's likewoman yellow. How about this talking
about sides to pizza. The playsweet order from they have egg rolls as
an appetizer on the menu and weget them and they're delicious. See that's
what I'm talking about. That tome is the next level. It's a
separator of the competition. They're knownfor their egg rolls. So have you

(11:39):
guys, Have you guys made pizza? Because I love so you have a
stone, a pizza stone and appealand all that. Yeah, I made
about a year ago pickle pizza.Have you ever had pickle pizza? I
would say, I would say thatis a waste of time and a waste
of space in your stomach. Youkind of put good pizza in there,

(12:01):
and but it's but it's homemade,so it's like, I mean made.
I would put it in the categoryof water. When you drink water,
it just takes up space in yourstomach. It has no flavor, nothing,
kind of like a pickled pizza.What about dessert pizzas? No?
Never, Thank you baby Jesus.We all agree again. Yes, I

(12:22):
can't stand when you have like acinnamon crunch swell dessert pizza. It's called
pie. Well, so when mydad lives, When my dad lives,
and my dad lives in this littletown in North Carolina, little back back
woods kind of Mountain town and they'rehaving a restaurant there has great pizza,
like the actual pizza pizza. Thereal pizza is great. It sounds like

(12:43):
a square cut pizza. It's around, it's around. But but they also
have all these dessert pizzas and it'sall like strawberry blueberry. I don't get
it, don't pizzas. I don't. I don't understand it. It's a
little it's a money maker. Iwould be remiss if I did not bring
up my hometown style pizza, Detroitstyle pizza, which is kind of trendy

(13:05):
right now. Probably the closest thatwhat you guys would be familiar with is
Jets. That's the deep well,it's it's deeper dish. Yeah, it's
done in like steel pans with ahigher side. But there's they have cheese
on the outside of the crust andthe cheese kind of caramelizes and melts in
again like a rectang. You've hadJets pizza, right, I've had.

(13:28):
I've had that. I didn't realizethat was it's Detroit style. So that's
my wife's favorite pizza. That's myfavorite pizza too. Yeah, now that's
a lot of that that's square cut. It is a lot of dough.
But I'm a crust guy. Ilike the dough. It's crusty on the
outside, it's it's it's chewy,tender on the inside. It I like
the thing we typically get just thatregular hand toss. That's all we get,

(13:50):
really, either hand tossed or athing crust. I've had that deep
dish when other people order it,like you know, forced into consuming where
they put the sauce on top.Yeah, Like that's like Chicago style.
So now I'm so totally confused.What's the difference between that, Like it's
just thick crust pizza. So no, no, no, they have an

(14:13):
order of the way you put thetoppings on where it goes like they put
cheese first, right, No,I think it goes pepperoni, cheese,
sauce, sauce Chicago, Yes,sauce on top. No, because then
it gets we'll smashed in your fThat's the one that I think is acceptable
to eat with a fork. Isthe Chicago style. How can pizza be

(14:33):
so complicated? Now? I oneof the best pizzas I've had. We
were in Rome and we were ina like a back alley and there was
a little pizza place with a brickoven, and they had all fresh ingredients,
love vegetables, and and we pickedout I forget what they were.
There was some meat on the Iforget what it was. But it was

(14:56):
also like five hundred bucks for alittle pizza. But it was incredible.
Have you ever had a bad pizza? Because I don't think there's such a
thing little caesars, I don't think. Well, you like Dominoes. I
do like Dominoes. I would eatall those terrible chains. We've we've we've
eaten all those, But I don'tbelieve never said, you know what,
I'm not eating that. I don'tlike that. What about frozen oven baked

(15:20):
pizza, Well, that's a wholedifferent category. I mean frozen pizzas.
There's I will doctor up a frozenpizza, yes, add some cheese.
The majority of those are awful becausethey're crusts of frozen. You don't buy
the frozen pizzas for the taste.You buy it for the convenience. And
it's one in the morning, Yeah, nothing quick. The get food in

(15:41):
my belly so I don't feel likecrap the next morning. Can but you
doctor them right? I mean youadd, I don't dump them. I
just you have to die. You'renot trying hard enough. You have to
do. You have to get theshredded cheese out more cheese. That's because
when you rip the plastic wrapper off, all the cheese flies everywhere. You're
like, god dag it, yes, I'll add like I'll get like a
brick of fresh parm shredded over thefrozen pizza to kind of got a fancy

(16:04):
fridge. You go to his frieze'egot fresh part Yeah, fresh par Yeah,
fresh bases. You don't have.I have fresh bass fridge. I'm
growing basil right now. That's whatthey call it these days. I know,
no I am. I'm growing basiland I've got fresh parts. You
should be growing pepperoni and sausage.