Premium Ingredients Can Only Go So Far without Respectable Pizza Pans
Is there anything that screams New York like a piping hot slice of pizza? You could argue that the skyline, Central Park and the Statue of Liberty also do a decent job of identifying the city, but to a true food lover, it’s about the pies.
There are bus tours dedicated to nothing but delivering pizza fanatics from one iconic, hole in the wall pizza joint to the next, with a guide who explains in mouth-watering detail what the pies are like at each of these stops. Given the variations on the appearance, taste and price of the selections, the question must naturally be asked: what makes the perfect pizza?
The age old question and one that’s virtually impossible to answer. Everyone has their own favorites, their own likes and dislikes. However, get a group of food critics and pizza lovers together and they will quickly be able to hammer out some basic rules that set the superior pies apart from the pretenders. First and foremost is what I call the “chain rule.” That is, if the restaurant that baked the pizza has more than three locations, they’re churning the things out assembly line-style and the pizzas are going to be crap. No offense to Pizza Hut, Domino’s, Little Caesar’s and the rest; the stuff they make is fine for drunk college students, but it holds little resemblance to real pizza. The closest it will ever come is that perhaps the pizza pans it was baked on bear a passing resemblance to those used by a real pizzeria.
Ingredients are critical, as they are in any cooking endeavor. Fresh tomatoes, mushrooms, onions, peppers, olives and spices are critical. Dried basil or oregano in a pizza sauce is a travesty. Canned mushrooms or tomatoes on a pie is a punishable offense. Frozen, pre-made dough? Never! Bags of pre-sliced pepperoni slices? They should never be allowed within a hundred feet of a pizza oven. Speaking of the oven, any self-respecting pizza fanatic will tell you that only a wood burning oven is suitable for creating the best pizza. Not only is it incredibly hot, but the burning wood lends a smoky taste to the mozzarella. You can use other cheeses if you want a different taste: cheddar, parmesan and romano frequently find their way on a pie, but mozzarella remains the king. And if mozzarella is king, then buffalo mozzarella is the king of kings. If a restaurant uses buffalo mozzarella, chances are they know their pies. In which case, you’d better be prepared to line up for a slice.
About the Author
Kendra Billingham is a critic, blogger and prominent “foodie.” From AeroPress coffee makers to berkel slicers, Kendra is an aficionado of the trendiest and most drool-worthy kitchen appliances. She’s written extensively about the everything to do with food preparation, from the best stand mixers to the ultimate carving knife; even the world’s best pizza pans.
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