The Official Pizza Thread - Discuss all pizza here

I tinkered around with making pizza for awhile and the best order I've found, at least for an actual oven-fired pizza, is crust, cheese, toppings, then sauce on top. I like to take a pastry bag and squeeze out the proper amount of sauce in a spiral over the whole thing (pastry bags are legit an unsung hero of kitchen utensils). It's essentially a weird hybrid of Chicago and New Haven, and it keeps the crust crispy and the sauce distinct. I love tomatoes and some of my biggest complaints about pizza is that the flavor of sauce kind of disappears unless you add just a dumb amount of it.

In terms of pineapple on pizza, I like mine with pepperoni. Quality of pineapple is absolutely make or break here, and I've seen too many pizzas ruined by terrible pineapple. It's also important to dry the pineapple before application, otherwise the pizza ends up a soggy mess.
 
My personal go-to is dough with a slow rise in the fridge, coated in olive oil, then stretch by dangling it until it's translucent, then put in a preheated cast iron skillet with cornmeal and any dry herbs you want, like oregano and/or basil. Then at some point, add on the sauce and cheese and other toppings. Sauce and cheese go all the way to the outside and in between the edge and the skillet so it develops a nice crunchy cheese crust at the edges.

Then at some point (you may have to experiment with this), finish on broil in the oven. Also open to taste, but I like until the cheese is visibly browned and bubbling. Then take it out and let it cool for a couple minutes. If you want to cool it more, take it out of the skillet and put it on a cooling rack or even just a pizza steel or literally anything it can cool on. (Keep it in the skillet and it will get burned on the bottom.)

Then slice it and enjoy.

It's not as involved as it sounds and most of it I just wing it.

The dough is good for 2-7 days in the fridge, the closer to 7, the better. After 7, it starts to develop a sourdough taste, and I usually finish off the batch by making breadsticks with that, and use any remaining sauce for dipping.j

There are a couple Adam Ragusea videos on this style of pizza, and I adapted this largely from those.
 
JuanLee said:
Anchovies from a can pair well with pineapple on a pizza. Maybe throw some capers on it too.
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I had anchovies on a pizza once. Too salty. I had pineapple on pizza before. The sweetness and texture of the fruit hindered with the pizza. Now you tried all three at once? Remind me to have you cater my enemy’s party next time.
 
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