Undercooked Pizza

October 27, 2007

I am of the opinion that most pizza, when ordered from the average pizza place, is undercooked and doughy, except for thin crust pizza.

But the run-of-the-mill pizza (“Eastern style” is it called? Anyhow, not thin crust and not Chicago style) with typical toppings (i.e. cheese, pepperoni, mushrooms, green peppers, sausage, hamburger, onion, pineapple, jalapenos, black olives, etc.) is normally undercooked. I believe just about everyone has simply gotten used to the doughy undercooked pizza and now accept it as the way it is supposed to be. I, on the other hand, prefer my pizza thoroughly cooked, so I always order it “well-done” and viola! I get a pizza that is perfectly cooked, no doughy dough near the crust, a nice firm bottom (everyone likes a firm bottom don’t they?), and some of the cheese on top, or some of the toppings with a little tiny bit of crispiness on the higher elevated parts.

Also, why do people order cheesy bread with dipping sauce? Isn’t that basically the same as a cheese pizza?