Steve Pope wrote:
> Becca > wrote:
>
>>We make our pizzas using corn tortillas. They cook fast and the
>>tortilla turns brown, at least on the bottom. You can fit 6 of them on a
>>half sheet, so that is enough for two people.
>
> Sorry, but I twitch at calling such a thing a "pizza".
> Involuntary reaction. Can't help it.

There exist folks from city A famous for its type of pizza who deny that
the pizzas from city B famous for its type of pizza count. Shrug. Call
it Chicago versus Manhattan, Boston versus Providence, you name it. I
generally figure it means some folks don't really like pizza they just
like what they grew up with.

So where's your threshold for calling something a pizza or not? I
remember a place called Numero Uno (probably a Pizzeria Uno wannabe?)
that used a sweet roll as its base, had no sauce, almost no cheese, and
all toppings were optional. I couldn't bring myself to call it pizza
not because of any one variation from the most common but because of so
many variations form the most common.

Even before I learned I was wheat intolerant I considered the exact
grain used to make the crust to be a detail. Pizzas have a crust that
ranges from thick to regular to crispy cracker true thin. I consider
the sauce to be the best part but I don't think using pesto or alfredo
or chopped tomatoes. Pizzas have some sauce of some sort. I
consider the cheese to be mandatory but I don't require any one
type of cheese. Toppings aren't mandatory and I've seen as little as
basil for Margaritta style through loaded with a ton of ingredients.

So where's my threshold? I figure a corn tortilla with pasto and no
cheese is defintely not a pizza to me. Add cheese to that and I'm
likely to call it pizza. Add pepperoni and I'll definitely call it a
pizza. Some sort of sliding scale of how many features it matches ...