May I ask has this information been self researched and written or rewritten from somewhere else?

QOTD: Pizza, thin base, thin layer of tomato sauce and cheese, then hawaiian or meats or tuscan sausage (awesome) for topping. No raw or nearly raw onions!

Another 2 varietal noted Verdejo & Greco......thanks

DUDE!!!!!!!

I'm doing a piece for camera at a winery and needed some info on the best pizza with wine

I found your video

You are BLOODY FUNNY

You're bloody brilliant

I'm captivated

Bec

Quite the interesting episode. I never would have thought about pizza and white wine going togethor. Next time I go to Serious Pie in Seattle I'll have to see what whites they have and maybe have myself a glass. QOTD: The cherry bomb peppers and sweet fennel sausage pizza from Serious Pie. A thin dough made rustic-style. The pizza looks more like a football or rectangle than a circle but the flavors cant be beat. Oh how Id love to be able to eat there every day without fear of heart problems or weight gain.

obviously you didn't like the hanna because it scored 93 points... and it was just another overated cali sb. is there any love? (i'll still order wine from you)
ps. i drive on slusser rd every day, amazing garden on the side of the road in front of the vineyards.
love your show.

...my favorite pizza, coming from the birthland of pizza, where pizza is a once a week staple, the latest one is the porcini mushroom pizza, but I would drink it with a Rosè Franciacorta from Antica Fratta! The bubbly helps to cut the fat from the mozarella & oil which helps to lighten up the meal. Just delicious!

Hi Gary, Have you tried Pizza Red? It's an Australian wine made specifically for drinking with Pizza. It's made from a number of different grape varieties – both Red and White (and one uniquely Australian) and it's now available in over 40 states. Check out our website..www.pizzawine.com. We would love to hear your thoughts. Thanks, Angela

Bacon onion pizza in a brick oven with thin crust and corn meal covering the stone.
Fold it in half and eat away. Lets call it origami style.

qotd: current fav pizza: american panstyle pizza with pepperoni and bacon, feta cheese, olives and pineapple.

last fav pizza: panstyle half n half with pepperoni and pinapple, and meatdough, mush, onion and the pinapple.

but the next time il have pizza, it will be with tallegio, walnutz and dark dark chokolade. i will bring theese ingredients to the baker, and se what could be done.

Thanks so much for this special on pizza and wine. I have a ritual of making homemade pizza every week. I'll give your suggestions a shot.

Robb Walsh, food critic and author of "Are You Really Going to Eat That?", says that he thinks that the best pizza is to be found at Frank Pepe's in New Haven, Connecticut. True story, while he was in Punta del Este, Uruguay he had a conversation with a guy and totally unprompted--this guy in Uruguay mind you--said that the best pizza in the world was at Frank Pepe's in New Haven. Haven't been there yet. Got to get there soon. Frank Pepe's, that is, not Uruguay--though I'd like to get there too.

If you make it to the SF Bay Area, check out Pyzano's Pizzeria in Castro Valley. The guy who owns the place won the contest in Naples, Italy for the best pie. I just want to point out--especially to the New York pizza snobs--that it wasn't a guy from New York who won, but a guy from po-dunk little Castro Valley, California. He also won a contest on the Food Network. Unfortunately, the city council doesn't let him have a wood burning oven so the pizza in the very modest shop isn't up to his standards. Still, it's a good pie.

Another stop on your way in the Bay Area is the Cheeseboard Pizza. It's not for people who think pizza sshould only fit into a small set of criteria. It's for those of you who like something exotic--say corn, since some people hate corn on their pizza. Interesting choices for toppings. Never has meat. Interestingly, don't miss the meat.

Wow... nice to see someone who eats their pizza the same way I do :)

Dude, you must try Japanese super shrimp mayonaise bingo bacon german potato sausage cream sauce pizza. Oh, and there's some corn on it which I HAAATE ON MY PIZZA. Why does this country insist on putting corn in EVERYTHING that's "western" food????!?!?!! Enough with the corn, make some biodiesel out of it for christ's sake. I mean honestly. But take the corn off and it's amazing.

Interesting wines today, Gary. I really never thought about pairing pizza with a white wine, but I will definitely try it!

QOTD: I like Italian meats on my pizza with some pepperoncini peppers.

QOTD: My favorite is ham and pineapple

What about a big Monte for the spicy pizza's, or Valpolicella, hmmm, I can taste the match up right now!

If you are ever in Minnesota and want to try the best authentic pizza this side of Naples, check out Punch Neapolitan Pizza. And if you're nice I might even set you up with some awesome wine...


Love the work GV! Keep going strong!

QOTD: Mushroom & olive....eat it all

QOTD: Peppers & mushrooms rule on pizza! Don't eat a lot of "real" pizza these days due to the huge fat content, but I make a nice approximation using a whole wheat pita as a crust. Not bad. I'll give the whites a try next time.

I have tried pizza in a variety of restaurants (from hawaii to NJ). My favorite pizza remains the pizza at DeLorenzo's Tomato Pies in Chambersburg (Trenton), NJ. They only sell pizza and soda. It's BYOB so maybe I will bring one of these recommended wines with me the next time I go.

I'm sorry, but I was raised on good Pizza in Long Island, NY.
I never get why people take the cheese off.

I SOOOO miss good NY Pizza in Southern Cal (although NYPD in Corona is damn good)

QOTD: I LOVE Sicilian pizza. And Sfingoni slices. I can never remember what's on it, but Fra Amichi Pizza in Massapequa, NY used to serve it and it was amazing.

But there's little better in this world to me, than a good, crisp, thin crust NY style pizza, beer and a football or baseball game.

Love Verdeho...should try Cassamaro, best I have tasted.

QOTD - California Pizza Kitchen... Pepperoni... Sauvignon Blanc. Where it's at.

Given the universal love for pizza, grazie mille for this episode. QOTD: As my pseudonym suggests, I'm a devotee of the classics, and my favorite pizza is Pizza Margherita with really fresh mozzarella and basil.

The virtues of the Vedejo made me wonder about the compatibility of a Vinho Verde. In fact, in light of your penchant for frizzantes and good value, I'd love to see a show on Vinho Verde.

Ciao Gary,

just back from Castellina in Chianti. Had a Marina Cvetic Montepuliciano d'Abruzzo 2003 which went really well with Gorgonzola pizza.

Lar

I used to drink only reds with my pesto and fresh tomato pizza, but now I'm going to bust out the whites for that affair.

Great show Gary, this theme needs to be repeated often since this is probably the western world's favorite food. I've been trying to find a red wine that would complement pizza for the last two decades with dissapointing results until recently and only because a opened bottle of 06 Kim Crawford S.B. was in the fridge did I stumble upon a good pairing. Now, find us a great turkey wine because turkey will destroy nearly all of our most esteemed wines.

go gnarly head!!!!!! big shout out !!!love it!!!

It's real tough to get good pie,down here in the"Culinary Wasteland" most popularly known as Florida. I grew up in Connecticut, where some of the best pizzas of my life were made by Greek hands.'Beverly Pizza' in Fairfield,Connecticut in Blackrock has been making pizza the exact same way for forty years.I'm 44 and I ate my first when I was 1 year old. Same guy still owns it.
Now that's cool.
I love plain cheese pizza, crust thin,but not like a matzo, and a little clear orange grease trickling down the center of the slice,as I fold it,'new york style' to eat.Caramelized cheese, Please !

QOTD: Thin crust, sliced fresh tomatoes, no sauce; easy on the cheese, not overloaded with toppings (thinly sliced roasted red, bell peppers, caramelized onion, smoky bacon, pepperoni, pick one or two, no more). Made at home, eaten hot out of the oven.

Mike

I actually make a foccaccia not pizza with olive oil mushrooms, onion, garlic, and sprinkling of parmesan. This is usually a French white from Loire for me but I will have to try Verdejo.

QOTD: Standard traditional pizza Margherita: extremely thin, tomato sauce, cheese, basil.

Man, I gotta learn to break more rules. I ALWAYS think of red wine with pizza. Good episode.

QOTD: Homemade with minimal, fresh, seasonally appropriate ingredients - preferably on the grill.

Homemade Pizza Dough with freshly grated buffalo mozzerela,chopped tomatoes soaked in Balsamic vinegar w/pepperoni and sausage topped off with EVOO.....mmmmmmmmmmmmm there is nothing better

tough question. i really like a simple fresh mozzarella, basil and tomato. but last night, for instance, i did a sausage, onion, garlic and olive that rocked me. i can never just stick with one thing.

Verdejo from Rueda is great, you should get hold of a Javier Sanz "Vila Narcissa". Sauv-Blans is OK, not a big fan, never had a Greco di Tufo.

QOTD - Hardly ever eat Pizza, but when I do I like it loaded, Pepperoni, extra cheese, garlic, Jalopinos etc.

Oh man I miss pizza from the North East.
QOTD: its not what is on it. it's where it is from..
Owl's Nest - Saranac Lake, New York.

Missouri has crappy pizza they really do.

Homemade, no tomato sauce just chunks of tomato rosemary, with a touch of mozzaella and shitake musrooms ooked in garli and rosemary on thin whole wheat crust.
An expatriet Jets fanwho still remembers the glory days of Nameth and Emerson Boozer.

I am also a cheeseless pizza eater, any canadian wine suggestions. I travel to Montreal frequently. thanks froma former lurker

Badger Ann, does "Badger" mean you're in Wisconsin?

Anything with feta cheese.