On 1/12/2016 12:25 PM, tert in seattle wrote:
> Cindy Hamilton wrote:
>> On Tuesday, January 12, 2016 at 11:21:06 AM UTC-5, Moe DeLoughan wrote:
>>
>>> Here in the midwest, it ain't pizza if it ain't covered with a thick
>>> blanket of cheese, preferably several kinds of cheese.
>>
>> I beg to differ. Quite a few well-regarded restaurants serve
>> pizza with just a smattering of cheese.
>>
>> My homemade pizza features about two ounces of cheese for a 12-inch pie.
>> Provolone and parmagiano-reggiano.
>>
>> Cindy Hamilton
>
> in aggregate there is definitely more cheese per pizza in the midwest
> than in Seattle
>

This is, of course, dairy country, and we make the most of it. It's
what differentiates the longtime local pizza joints from the chains
and from the new trendy pizza places, which are proud to apply scanty
toppings. There's one very popular local pizza joint that literally
applies its toppings with a shovel. I'll never say no to more cheese,
but when every other topping is applied just as lavishly (especially
the veggies and olives), it does become too much of a good thing.