Quote:
Originally Posted by MediaGuy
Day-after, room-temperature pizza is great...
Also, perhaps I'm prejudiced, but I always thought the ingredients being *under* the cheese was better than them being over the cheese.
I think they call it Montreal-style pizza, whereas above-the-cheese is New York style pizza?
Also, does anyone know if that place "Escape from New York Pizza" is still around? That was awesome...
:D
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my friend was pizza maker in Rome for almost 4 years, toppings was always on the cheese.
i used to work (trial time one month) in pizza restaurant (respectable one, ran by pure italian family) and it was always dough+tomato juice then cheese and after that topings and shovel to the oven, topics on top, always.