Steve Pope wrote:
> Doug Freyburger > wrote:
>
>>So where's your threshold for calling something a pizza or not?
>
> For it to be a pizza it has to have a yeast-risen crust created
> from a dough, it should generally be much much flatter than it is
> wide, and it must have toppings which must be cooked along with
> the crust as it bakes in an oven. (At least, the main toppings;
> adding something extra like arugula after it bakes does not
> disqualify it.)

Coolness. A different definition of pizza than mine. There ya go.

> If all the toppings are applied to a pre-baked crust, it is in Italian
> terminology a pizzetta instead of a pizza. Such items may
> also be called flatbreads, etc. If it's not flat in shape,
> but freshly baked, it is probably called something else such as a
> calzone or stromboli.

So using a Bobolli crust makes it not a pizza to you? Interesting.

> I'm accepting of non-wheat pizzas being pizzas (say, those made
> with rice flour) so long as they were made from a dough, are
> yeast-risen and then baked. If they're a non-yeast biscuit,
> if they're a tortilla, if they're a pancake, that is not pizza.

True thin crust pizza with crispy wafer thin crusts cook too quickly to
rise while they cook. Based on their texture I think they did rise
before being thrown into the wafter thin disks.

Okay. Not my definition but yours works consistantly. Very nice.
Thanks!