- About 93% of Americans eat at least one pizza every month.
- About 350 slices of pizza are consumed every second in the United States.
- The most pizzas are delivered (and eaten) on New Years Day, New Years Eve, Halloween, Thanksgiving Eve, and Super Bowl Sunday.
- The three dots in the Dominos Pizza logo represent the first three Dominos Pizza stores.
- Pepperoni is the most popular pizza topping in the United States.
1997: Mother Teresa died of a heart attack in Calcutta. She was 87.
1992: Andrew "Dice" Clay marries his longtime live-in lover Trinie
1991: John Travolta married Kelly Preston
1987: After 30 years on television, Dick Clarks American Bandstand was canceled.
And... HERE'S some weird news: 1999: La-Z-Boy introduced its new Oasis recliner in Detroit. Designed for TV football fans, the tilt-back chair was equipped with a telephone, heat, a massager, and a cooler large enough to chill a six-pack.
I love Freddie and all but I wish people would stop giving birthday wishes to the dead.
The only time I'll eat pepperoni pizza is on deep-dish. What's California style? How does it differ from New York (the best) to Chicago?
Chicago-style pizza is mainly used to describe the deep-dish style of pizza away from the Chicagoland area. The deep-dish pizza differs in a few key ways from what pizza is typically known as: the crust is thick and is deep, so as to resemble a pie more than a flatbread; the toppings are assembled in reverse, with the cheese being on the bottom layer, followed by any additional toppings, and then the sauce.
New York style pizza is generally has large, wide, foldable thin hand-tossed crust, made from a high-gluten bread flour. It is traditionally hand-tossed and light on sauce.
California-style pizza is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style.
- No pineapple on pizza, it's just wrong.
- I prefer my toppings in reverse with the cheese on the bottom.
- I haven't had anchovies on pizza in a long time. We grew up with it so I like it, now I use green olives for the salty taste.
- I prefer thin crust to thick.
- Usually Greek and Mexican pizzas are yummy but I usually stick to pepperoni-cheese. New York style (spicy) pepperoni NOT regular (bland) pepperoni, please.
- Broccoli should NEVER EVER be a pizza topping. EVER!
I've never found a true Chicago-style pizza either. They look awesome, kind of like a lasagna. I don't like pineapple on pizza, but salmon goes really well on a crispy thin-crust with a pesto-based sauce.
True Chicago style pizza from Chicago is to die for. There is nothing like it here in Ottawa. They pretend to do NY style thin crust here and it's nothing like the real thing either. There is nothing like pizza right from Italy either and I work in our Little Italy.
I'll crave a big fat Chicago-style pizza every once-in-a-while. But if I get one, I know I have to have nothing planned for the rest of the day. They sit really heavy in my gut.
Every had St. Louis style? heh. Doubt it. It's a controversial topic around here. It's basically a cracker-thin crust, normal sauce (on the sweet side), and provolone cheese. (What's provolone, you ask?) Well, provolone is the bastard-child of velveeta/american "cheese" and mozzarella. Normal toppings. I'd guess 'Merican bacon to be most popular. Locals generally love it. Out-of-towners give it the gas-face.
I'm pretty much on Team Westicles. I like pizza with Thai shrimp or brie, walnut and pear or whatnot, but also simple thin crust pizza margherita. Isn't it called Connecticut-style when it's thin crust in a wood-fired oven? That's the best. I tried deep-dish pizza in Chicago once and am not sure if I picked the wrong place or if it's not my thing. It was almost like cheese-spinach soup in a soggy crust. Bleh.
Hate the Cali style pizza. I like traditional which out here means somewhere between deep dish and flat New York.
Pineapple? Only with ham.
Other than that, I have two rules: No fish, no fungi.
I'll stay away from any other veggies if I can, but not due to taste.