Pizzanatomy 101

For years and years, I have roamed the Earth, taste-testing pizzas from all over, forever intent on finding out what makes the best pizza ever.

My quest has taken me hither and yon. I've battled crumbly crusts and soggy toppings, burnt cheese and some pretty unorthodox sausages. I've done tiny pizza bars and chains as far as the eye can see. I've made my own, and I've eaten someone else's. Piece by piece, I've gathered the necessary formula, and here I am to share with all of you the fruits of my labor:

Pizzanatomy 101: The Art of Great Pizza 

 First thing's first, of course: the crust.

Now, crusts are like snowflakes. Each is unique in its own way. However, when a crust is bubblier than your soda, or so thin that you end up wearing your toppings, it's simply not a good situation. 

The best crusts are the fresh, happy mediums: a thick crust that is crunchy on the outside and chewy on the inside, or a thin crust that's thick enough to hold everything, but thin enough to not get in the way.

Next, there's the sauce and cheese.

I have a Golden Ratio when it comes to this: 3 parts cheese to every 1 part sauce. The more cheese, the better, in my opinion. I hate it when the tomato flavor overpowers the rest of the pizza. Instead, it should just give a slight tang mid-bite, to ease you into the rest of the flavors. Cheese, on the other hand, is just plain goodness already.

And then there are the toppings. The piece de resistance. The rest of the whole shebang.

As far as I know, there isn't anything I just absolutely can't stand when it comes to toppings. Usually, I like to think of myself as a supreme kinda gal. Lots of veggies with a little bit of meat to finish it off. Or chicken pesto. Or even margherita pizza, which is just cheese and tomatoes. 

All the same, I have friends who like more exotic toppings: avocados, bacon, pineapple, you name it. And, hey, that's alright with me, because maybe that's one of the great things about pizza, you know? The customizability of it.

The fact of the matter is, pizza is what you make it.

So, why not make it good?

-Riley

P.S. What makes good pizza in your opinion? An unbelievable topping combination? A special ratio of ingredients? Or something much more secret?