On Sun, 2 Oct 2011 01:40:07 +0000 (UTC), gregz >
wrote:

>Dave Smith > wrote:
>> On 01/10/2011 4:48 PM, Storrmmee wrote:
>>> i could go the rest of my life and never think to get it. most any crust or
>>> topping is fine. I prefer party cut to slices, and i don't care for hot
>>> peppers or fish on it... most everything else goes... i prefer when dh makes
>>> it by hand as he even can toss the crust. he prefers cheese only cheese,
>>
>> Due to problems with lactose, tomatoes and yeast, I don't often eat
>> pizza. When I do, I like lots of groceries on top, red and green
>> peppers,hot peppers, olives, pepperoni, bacon, onion, but NOT.....
>> pineapple, ham or anchovies.
>>
>> The best pizza I remember was from a takeout joint near our house. I
>> grabbed a slice for lunch one day.... goat cheese and eggplant. It was really good.
>
>I could say a lot about pizza. Seems like maybe 1 out of 20 places do
>right.
>I was looking at pizzas coming out of a conveyor belt today, waiting for my
>spaghetti diner. I said, is that how you cook them. Didn't seem to care.
>Obviously under cooked. Of course, have yet to have a great pizza cooked in
>a belt system.
>A great slice will have black bits on the bottom, and wlll snap when bitten
>into. If you try to fold it, it will break. I'm talking traditional pizza.
>Pre made pizza shells are the pits.
>
>Toppings, one of my favorites is Canadian bacon and onion. We got pierogi
>pizzas here.

You were doin' good ...