“Well Done” pizza - Why?
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Anonymous
| Why is well done an option for pizza? That many people eat burnt pizza? |
Anonymous
| Stick with the dominoes. Don’t think you know what good pizza is |
Anonymous
| Is well-done brown in the middle? |
Anonymous
| I ask for mine well done so that the dough is cooked. The cheese is never burned. |
Anonymous
+1 I prefer it lightly browned. |
Anonymous
| the crunch factor |
Anonymous
What is the point of this snark? In places like Italy this would be considered burnt pizza. Not "good" pizza. |
Anonymous
Have you see pizza in Italy? It all has char on it |
Anonymous
+1 Italian pizza is by default well-done. But it also has a much thinner crust than many American pizzas, so doneness is less of an issue. |
Anonymous
| A lot of places undercook their pizza. Well done gets it actually cooked. We don’t ever order it well done the first time we try a place though. |
Anonymous
|
Are you talking about New Haven style pizza(apizza)? It’s charred around the edges and I would describe it as well done. It’s pretty far down my list of preferred pizza styles, but I’m an outlier because it’s very beloved.
https://www.eater.com/2014/3/18/6264277/the-definitive-guide-to-new-haven-pizza |
Anonymous
| crunch and char! |
Anonymous
“…none is perhaps more storied than New Haven-style pizza.” Is that correct? Shouldn’t it be “…perhaps none is more storied than New Haven-style pizza.” |
Anonymous
|
Good pizza should be crispy.
Good pizza SHOULD have a little bit of char. It adds tremendous flavor. Good leoparding differentiates great pizzas from amateur pizzas. It is very easy to burn vs getting good leoparding. That’s why leoparding takes mastery of the craft. |
Anonymous
Both are correct. |