What's in your (PIZZA) oven?

I basically don't like much of any ground or sausaged meats. I know I'm an odd one.
 
Evan B said:
Since pineapple gets all the hate here, I'll add my version of that.

Pepperoni.

Don't want it anywhere near a pizza I'm eating.
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I just put my pineapple 🍍 upside down by the front door... just sayin'! 😆
 
Round corners, pineapple...no pepperoni...
🫣
Only the capicola saved you, and the caramelized onion/fig.
Soppressata is a good choice also.
 
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Crap, this thread just reminded me I need to start poolish tonight. Thanks for posting! 🥳
 
Not sure about dough crust. Wife did it.

……. Said frozen premade dough balls. Think Costco or Town and Country ….
 
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Porter2 said:
Not sure about dough crust. Wife does it. She’s Norwegian. They usually do the real thing!!! Actually they do only the real thing. We travel around a bit and learn new pizza combos. The fallacy is thinking a Norwegian cook is bland with potatoes and whitefish with salt and pepper of some sort. Give a Norwegian a spice or two and wow your Poop will glow !!!! 🤣
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Italian sausage lefse, who knows it may become a thing. :unsure:
 
Porter2 said:
I’m thinking pickle and pineapple next.
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So one of my absolute favorite pizza topping is pickled ramps. Unfortunately you can really get ramps out west, and even back east, they're really expensive (becuase you can't cultivate them). But we had spots in the Catskills where we would forage for them, pickled them, and put them on after the pizza cooks. Man, I miss those things.
 
There's a pizza spot in Brooklyn by where I used to live that had a pizza on their menu (it was seasonal) called The Stephen Hawking... because it had ramps on it.
 
mcswny said:
There's a pizza spot in Brooklyn by where I used to live that had a pizza on their menu (it was seasonal) called The Stephen Hawking... because it had ramps on it.
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Coulda called it the BQE On-Ramp

I used to get ramps, but near the other end of the AT
 
mcswny said:
So one of my absolute favorite pizza topping is pickled ramps. Unfortunately you can really get ramps out west, and even back east, they're really expensive (becuase you can't cultivate them). But we had spots in the Catskills where we would forage for them, pickled them, and put them on after the pizza cooks. Man, I miss those things.
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Me too! I used to pick them in Vermont in the spring. Back in the old days, they were the one of the first green edibles in the spring. Vermont has multiple ramps festivals.
 
Zak said:
Me too! I used to pick them in Vermont in the spring. Back in the old days, they were the one of the first green edibles in the spring. Vermont has multiple ramps festivals.
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Matt B said:
Coulda called it the BQE On-Ramp

I used to get ramps, but near the other end of the AT
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I used to time work trips in may, and would always sneak up into the Catskills either the weekend before or after and bring a suitcase home full of them. It stunk so good.
 
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mcswny said:
I used to time work trips in may, and would always sneak up into the Catskills either the weekend before or after and bring a suitcase home full of them. It stunk so good.
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Would pickling regular ol leeks get you anywhere close you think?
 
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