When it comes to reheating slices we know all the tricks. But who says a slice of leftover pizza needs a lot of special treatment? Are you down with the cold slice?
'way or no way' on Serious Eats
Cornmeal makes its way onto the bottom of a number of pies. There are a number of styles where cornmeal is essential, but adherents to the Neapolitan tradition would would frown on using anything other than flour. Where do you stand when it comes to cornmeal on your slice?
Pickled peppers on pizza can be a revelation for the pepper loving pie eater. I only started working them into my rotation fairly recently (within the last two years), and let me tell you, the vinegar-y heat of a pickled hot cherry pepper when paired with a nice Italian sausage is pretty unbeatable. But I can remember a time when, in my mind, pickled peppers had no place on a pizza. They were better relegated to their cardboard cutout corner in Papa John's pizza boxes. So what do you say, way or no way?
Eggplants are controversial, perhaps nowhere more so than when sitting atop a slice of pie. Lovers of the eggplant find the velvety texture irresistible, especially when it comes with a crunchy coating. But those that loathe the aubergine can name no greater culinary transgression than a pizza tainted by the mushy nightshade.
It started off innocently enough, a little dressing drenched leaf of lettuce making its way onto a slice on a shared plate. Then hey, why not dip the crust in it?. Before you know it ranch dressing topped pies started elbowing their way into specialty slice shops. But now ranch has gained such a strong foothold in the topping department that it's made its way onto the chain menus*, usually serving as an accompaniment to chicken. It has taken whole areas of the country by storm (I'm looking at you Texas ... and Michigan). So, Slice people, what's your position on ranch dressing edging its way into the topping/saucing class?
An Italian friend of mine scoffed at the notion of using tomatoes as a pizza topping (unless they are cherry tomatoes and added at the end, in the manner of basil and arugula). Maybe it's a Venetian bias, or the addition of tomatoes as a cooked topping is truly a foreign abomination, but either way it seems controversial. So where do you stand on tomatoes as a topping?
[Photograph: Robyn Lee] In an epic Serious Eats rant this spring, Kenji took truffle oil to task and named pizza as one of the greatest remaining victims of the stuff. What say you: Does truffle oil increase or decrease pizza's appeal? Truffle oil: way or no way?online surveys...
After watching Nate Appleman make "breakfast pizzas" for last week's Pieman's Craft video snippet, we all got to talking here at SE/Slice HQ. How many people are into eggs on their pizza? I won't reveal what the breakdown was here in the office until later — after all you have had your say. So what say you? Eggs on pizza: Way or no way? »
You've already done the main show — either pizza or some other entrée — and now the restaurant you're eating at offers dessert pizza. It might be a bready crust topped with chocolate sauce and bananas, peanut butter, or marshmallows (à la Max Brenner). It might be in the form of a calzone (like at Toby's Public House in Brooklyn) or maybe it's a fruit pizza. Whatever configuration you've seen it in, it's now in the form of a poll here on Slice: Dessert pizza — way or no way? »
Time was when I was more of a pizza purist that I'd dismiss chicken on a pizza out of hand. But when even the certifiably old-school Bronx joint Louie & Ernie's has had to offer chicken topping as tastes change, well, that made me reassess things. Add to that the fact that Ed Levine (Mr. "Slice of Heaven" himself) recently mentioned that his son has turned him on to chicken pizza, and that seals it for this week's Slice poll: Chicken pizza — way or no way?