Tomorrow is Halloween, so rejoice, sweets lovers, and eat candy in excess. Halloween is also one of the biggest days for pizza in the year, which got me thinking about the two together. More on that in a moment—first, let's check out last week's poll results!
It's one of the most basic questions of pizzadom. To fold, or not to fold?
Is that a hardworking teaspoon of sugar just mindin' it's own business OR is it the shot heard 'round the world? If you frequent Slice, you may have spotted the recent re-emergence of a longstanding debate regarding Kenji's New York style pizza sauce. The recipe calls for a modest addition of sugar, and a whole lot of folks are just not having it. So, we want to know. Is that (biggish) pinch of sugar no big deal or utter, heinous blasphemy?
Most of have strong cheese feelings, especially when it comes to topping a pie. When I see Gruyère on a pizza menu, my eyes light up; my pulse quickens at the sight of blue cheese. Cheddar, on the other hand, gets a dismissive wave of the hand. Thanks, but no thanks. When mozzarella's off the table, what cheese gets you going?
If you did a double take, too, then we're probably on the same page. And yes, you heard me correctly. Virginia Beach's All Around Pizza and Deli is offering a generous 15% discount to anyone who brings in their concealed handgun permit or just, you know, whips out any old concealed weapon.
On the brink of Super Bowl Sunday, it's time to ask: Where do you stand on the topic of Buffalo Chicken pizza? Is it total crapola or the best American contribution to pizza since pepperoni?
Despite every cafeteria pizza I ever ate being served with a mound of golden corn kernels, I never felt tempted to cross over into corn topped pizza territory. Corn as a topping: way or no way?!
It's National Pizza Week, Slice'rs! Fantasy celebration weeks can be fun, so tell us which fantastical way you would like to celebrate the week of pizza.
Last week, Kenji raised a very important question in Thursday's Top This: Why don't we see more broccoli on pizza? Like many a cruciferous vegetable, broccoli causes controversy. Let's see a show of hands, who gets down with broccoli on their pie?
How would you classify your style when it comes to making pizza at home? Are you ever experimenting, sticking to the classics or some homespun favorites, cleaning out the fridge, or taking cues from the season or a favorite pizzeria?
Pasta on pizza—it's a thing. How have we never put this question to you pizza lovin' people before? Are you into the carb on carb pies?
It is the most leftover time of year, is it not? Which raises the very important pizza storage question that is the subject of today's poll: How long do you let leftover slices linger? No judgement here.
Although turkey, stuffing, and pumpkin pie grace the dinner table in lieu of pizza, we keep all things we are grateful for at the forefront of our thoughts on Thanksgiving day. That, of course, includes pizza! So in the spirit of giving thanks, vote for the style of pizza that you are most thankful for. Plus, check out the bonus poll!
Versatility is one of pizza's greatest virtues. While traditionalist may favor tomato sauce, there is a whole spectrum of non-tomato sauces that make for an excellent pie. When you opt for a non-tomato sauced pie, what's the one you crave the most?
Between the Frankenstorm and Halloween, it's hard not to be in a "worst-case scenario" frame of mind. Suspend disbelief for a moment, Slice'rs, and let's play a little game of "would you rather."
Among everyday pizza-loving civilians, I'd hazard a guess that alternative pizza crusts are not much loved. However, the trouble is more likely that too often grains get misused by those more interested in the "health benefits" of non-white wheats and grains than in how to work them into the dough properly. My question to you is: What alternative pizza crusts have you tried and liked?
Happy National Pizza Month! To kick it off, we're polling to see just what ways you plan to celebrate.
What do you consider to be the best bite out of a slice? Is it the first one; hot and fresh but with the threat of tomato and cheese lava mouth-sear? Or maybe one of the middle bites when all the elements have cooled enough for all the flavors to be best appreciated and you can revel in more to come? Or do you save the best for last?