Stuffed pizza: sure, no argument that is a 1970's Chicago innovation. Stuffed crust is a different enough technique that I count it as a separate innovation, with the goal of making the crust a feasible part of the pizza experience. Sick and wrong, but hey, it has me waiting for the eventual cheese-and-beer-stuffed pizza crust.
That said, Woodstock's pizza in Santa Barbara/San Diego would roll the crust edge over a bit of the sauce to make the crust just as yummy as the rest of the pizza, which I feel is the most enjoyable of the three options. But off topic.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
no subject
no subject
no subject
American know-how has dark sides such as the application of sour cream to Mexican food, however, an enduring abomination and national shame.
Clearly we must use our hegemonic power responsibly.
no subject
That cheese donut they sell at Pizza Hut is not only a hideous abomination unto the Lord, but also topologically all wrong.
no subject
no subject
no subject
no subject
no subject
no subject
That said, Woodstock's pizza in Santa Barbara/San Diego would roll the crust edge over a bit of the sauce to make the crust just as yummy as the rest of the pizza, which I feel is the most enjoyable of the three options. But off topic.
no subject
Bastard.
no subject
no subject
no subject
no subject
no subject