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Oooh, Pizza.

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  • Pepperoni pizza post

    Society has collectively decided that pepperoni is the default pizza topping. Nearly every advertisement for a pizza chain will display pepperoni pizza in lieu of any other toppings.

    Pepperoni doesn’t deserve this reputation. It adds nothing to a pizza besides what can only be described as a mildly spicier, yet inferior, version of salami. If you want dried meat on your pizza pie, just slice up a roll of salami and throw it on top of your cheese.

    There’s also the matter of grease. There is no need to add to the risk of health complications by throwing pepperoni onto your pizza, especially since these highly-concentrated volumes of fat that pool into the pepperoni are consumed with every bite.

  • Cold toppings pizza post

    Why put cold toppings on a hot pizza?

    While ricotta can technically be put on pizza before or after baking, if you want the ricotta to be warm and creamy, it is best to add it to pizza before baking.

    But herbs are delicate, and as such, they should be treated gently. The scorching hot 400-degree Fahrenheit heat of an oven is not gentle as it bears down on their sensitive cell walls. And though you may be tempted to toss your fresh herbs on immediately after the pizza comes out, that would be a huge disservice to both the herbs and your tastebuds. Piping hot pizza has plenty of residual heat still circulating through its sauce and cheesy molten magma to wilt your tender herbs in an instant, removing all their flavor and aromatics.

  • Crazy pizza slicing post

    To truly understand the debate between square and triangle-cut pizza slices, one must first delve into the origination of square slices. Like most food origin stories, it’s tough to pin down the exact details. However, it’s well known that Sicilian-style pizza is baked in rectangular-shaped cookware, and it makes sense that a rectangular pie would be cut into square shapes.

    Cutting pizza slices into triangles is a tried-and-true tradition, one that has basic geometric principles to thank for its impressive simplicity. Unlike square-cut slices, triangle cuts assure that every slice is of uniform shape and size. Uniformity is key when sharing your pizza with others, as it’s generally easier to serve your friends and family equal portions when pizza is sliced into triangles. While it’s true that some pizza shops play it fast and loose when it comes to the sizes of slices, you can usually expect balanced portions with this method.

    This pizza fails all possible shape metrics!

  • Hawaiian Pizza post

    Hawaiian pizza is a pizza originating in Canada, traditionally topped with pineapple, tomato sauce, mozzarella cheese, and either ham or bacon.

    Does pineapple belong on a pizza?

    Pizza master Anthony Mangieri of Una Pizza Napoletana in New York City and owner of Genio Della Pizza crafts Neapolitan pizzas with the utmost attention to detail and ingredients, which landed Una being named the No. 1 pizzeria in the world by 50 Top Pizza in 2022. Surely, he must find pineapple on pizza out of place? Absolutely not. Mangieri maintains that “anything can go on pizza if it is a beautiful, high-quality ingredient and the flavors of the composed pizza are balanced.” The menu at Una is small, but in addition to classics like Margherita and Mariana pizzas, Mangieri has a rotating special pizza “including ones with watermelon and oranges, and both were lovely.”

    To cut a long story short, food is about experimentation: it’s about using what you have to change the flavour, add a different texture, or diversify your nutrients. Pineapple is just a different flavour and a more modern way of altering an ancient dish. We should be championing pineapple on pizza simply because it is combining two things that some people may never have considered.