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jennythereader[Error: unknown template qotd]
From the bottom up:
A crust that is the happy medium between the ultra-thin NY style and the deep dish Chicago style. Soft and chewy, not tough.
Sauce that is very tomato-y, not too sweet. It should also have lots of garlic and seasonings.
Ham, onions, and green olives are required. Pineapple, bell peppers, and mushrooms are also very good but are not required in order for a pizza to be perfect.
Mozzerella, provolone, parmesean, and romano cheese.
Serve it hot but not so hot that the cheese can be compared to Napalm.
From the bottom up:
A crust that is the happy medium between the ultra-thin NY style and the deep dish Chicago style. Soft and chewy, not tough.
Sauce that is very tomato-y, not too sweet. It should also have lots of garlic and seasonings.
Ham, onions, and green olives are required. Pineapple, bell peppers, and mushrooms are also very good but are not required in order for a pizza to be perfect.
Mozzerella, provolone, parmesean, and romano cheese.
Serve it hot but not so hot that the cheese can be compared to Napalm.
