Pizza, Anything from Godfather’s Pizza! It’s Money.

Man..I had to be up late to get this episode….
Got to admit, never thought about white with Pizza…
QOTD – Gotta be hawaian…I love the salt sweet mix!!!

QOTD: Supreme all the way. Also I’ll go for a nice 4 cheese pizza or a good Hawaiian pizza every so often.

Awesome show today Gary can’t wait to try some of these.

QOTD: Always NY style thin crust. The best toppings I’ve ever had on a pizza were crumbled sausage and fried breaded eggplant from La Pizzeria in Charleston, SC. The quality of ingredients were just awesome (I don’t think they have that anymore, they had to be paying the supplier through the nose for that level of food).

Great episode, Gary. I really enjoyed the attitude you had today and the quirky comments.

GV- I will be trying the greco di tufo soon, thanks for the advice. QOTD: I like weird ones. Like those odd gourmet pizzas with toppings no one in their right mind would put on a pizza.

QOTD: thin crust because I eat the toppings and throw away the crust. There should be pepperoni.
Wine and chile fiesta happening in Santa Fe. Will catch up later. Have fun in London.

QOTD: I like just about anything on pizza, but I guess my favorite would be a thin crust, brick oven job with a little tomato sauce, mozarella, and fresh basil. The classic. Right behind that would be a the real deal, super floppy, over-sized NYC style pizza – no toppings. Just cheese and sauce. Damn. I freakin’ starvin now.

On a Greco note, my first and only experience with this wine was a bad one, and I kinda wrote it off after that. It might have been maderized. Anyway, that’s no excuse. I need to try another. Thanks for sparking the interest again.

Great info as always. We always reach for the Chianti, or usually beer with pizza. Next time we’ll have to try a nice white. None of the cardboard box stuff for me thanks; I’m such a pizza snob! I prefer vegetables…mushrooms, olives, peppers, etc. But never more than two or three toppings on a pizza.

I love taco pizza with ground beef,lettuce, tomatoes and sour cream. I am salivating just thinking about it.

Wow the first thing I thought when the sauvignon bubbles came to the top was moscato d’asti! then you said “peaches” and even more moscato came to my mind! 🙂
QOTD: SUPER THIN CRUST, lots of tomato sauce with tomato bits, A LOT of oregano, and as toppings well, anchovies, green pepper, and bleu cheese. 🙂 I’ve found that the more tomato and cheese the better combo it makes, although, I’ve never tried it with new world wine……………….

I have been waiting on this topic for a while now, thanks for doing it.

QOTD: Really really thin crust with pineapple and canadian bacon cooked crisp. Wow, now I am hungry.. I am heading to the parlor……

QOTD: Either Chicago style with tons of cheese and maybe something like spinach or shrimp thrown in, or thin crust pizza with something like olive or mushrooms on top. Or both.

Innocent Bystander Shiraz + Pepperoni Pizza

QOTD: Sausage pizza @Sally’s apizza, white clam @pepe’s apizza best pizza any where yes that includes Ny and thats bisquik crust they pass off as pizza in Chicago, there’s a reason the blackhawks suck.

Numero Uno is the my fav – crust has sugar taste to it

Numero Uno is the my fav – crust has sugar taste to it

QOTD: Currently probably Fat Lorenzo’s here in Minneapolis. Thin crust, Pepperoni, Onion, extra cheese. I usually like big reds…like a Shiraz or pillar box with pizza even more than Chianti’s/Supertuscans, but I’ll take Gay’s challenge and try a white sometime.

Show question: The lighting’s been looking so good lately, what the hell happened today? (flat, non-dimensional) I know Mott’s on vacation, but Eric shot the show yesterday and that still looked good…while I’m bitching there’s too much headroom.

Okay, now I’ll stop whining and pay a compliment. Great show Gary! As usual you’ve got me thinking about trying something new.

QOTD: I’m a big cheese pizza fan. Sometimes will do Pepperoni or Hawaiian style. I love pizza but because of bad family history of heart disease I try to stay away from stuff like that. May only eat it once a month due to that.

Bring “sniffy-sniff” & “swirly-swirl” back, Gary V.

QOTD:

New world pizza: Any California Pizza Kitchen pie, Hawaiian

Old world pizza: Neapolitan pizza margherita with aged asiago substituted for the mozzarella, some kalamata olives, and chanterelle mushrooms thrown on

QOTD: Hit up Papa Murphy’s for a $4.99 pepperoni take-n-bake, then throw on some fresh mushrooms and peppers from the fridge. Ya, the ingredients at the store are fresh too, but you save some bones by throwin’ on your own stuff. Plus, you can put on as much/as little as you like.

Good show, GV. Much love,

Jx

QOTD: Hit up Papa Murphy’s for a $4.99 pepperoni take-n-bake, then throw on some fresh mushrooms and peppers from the fridge. Ya, the ingredients at the store are fresh too, but you save some bones by throwin’ on your own stuff. Plus, you can put on as much/as little as you like.

Good show, GV. Much love,

Jx

Love how the Thundercat looks like he’s being a homey next to the bucket…. YEAHH!!
I’ve got to agree with you for going white… it’s all the way for whites with pizza (Boriello brothers where I live) or Indian food (India Palace, oh yeah). Thanks for shouting out the whites Check out the Ice Bar (for some BS aholes and expensive vodka) and get away to Whales for some genuinely good brandy and braised lamb. Trust me.

Thanks for showcasing white with tomatoes. Nothing like a Bhuna Ghost or even a mushroom dish with whites. Also, your show was good for the edumacation. Danke. Another shout out for grocery store wine (in Cali)… Blackstone Sauvignon Blanc is very crisp and outright good. 88-89+ IMHO. Break out a bottle from your clearance shelf.

QOTD: It’s all about the sauce… too strong gross, too weak, tastes like Kraft cheese. Any pizza w/ good sauce and decent veggies. Grew up in Calistoga, my parents gave me my first glass at 5. Like any good wine enthusiast, I spat it out and said “Yuck!” and went on for hours why it sucked.

Ok, first off, I love ya! You have change MY wine world forever!

However, down to business…

Who in the hell is gonna drink white wine with pizza? Ok, you took the cheese off…and the sauce came with it as well….

I’ve worked a good majority of my life in pizza restaurants. I’m very skilled in the art of tossing the dough, spreading the sauce and cheese and baking a kick butt pizza. However, pairing a white wine with a pizza (disclaimer: a red sauce pizza) seems like a exercise in futility and exceptionally bad taste!

Anyway, my favorite pizza is onion, chicken, rosemary, red wine and gouda cheese…

Sorry to double post, but FYI, I was in Vittorio Veneto: I went to a pizza restaurant w/ friends that was apparently popular w/ local younglings. For the price of 3.99 Euros we assumed they were personal pizzas and proceeded to order six of them. Next thing I knew, we were asking for doggie bags for 6, 18″, very good quality pizzas. Moral? Order two of anything in Italy and its too much.

Pizza with attitude! Italian style! He pinches your chick and a fight breaks out. That’s my romantic vision of east coast pizza.

Out here, the oak monster gives up his body to feed the fires of the outdoor river rock pizza ovens at Wine Lovers Bar and Grill, Ventura. Oaky, cheesey and…….. free!