QOTD: My #1 favorite pizza is my Mom’s homemade pizza with hamburger topping (for sentimental reasons; when I was a kid she made pizza EVERY Saturday night, and when I go home to visit she makes it 🙂 ) But here, left to my own devices, I make a lot of frozen pizzas and I enjoy CPK’s Thai Chicken Pizza, DiGiorno, or Trader Joe’s Sausage cornmeal crust pizzas… OR, if we order out, we usually get from this place called Remo’s – and we get the Remo’s Special which has salami, pepperoni, sausage, mushrooms, black olives and onions. However, my favorite pizza experience of all time might have been at the original Pizzeria Uno in Chicago — that’s probably my favorite style.
Generally: I like the crust to be thick, HATE green peppers or anchovies, love cheese, light on the sauce, and I prefer meat to be among the toppings.

QOTD yesterday: OATMEAL! with blueberries or blackberries
Hope you find a good Pinotage – I haven’t much cared for it in the past.
QOTD today: thin crust as I pick off the toppings – should have pepperoni.
White wine with pizza sounds so radical. Bought some Prosecco. Looking forward to trying it.
Wine and Chile Fiesta in Santa Fe – Ridge dinner was great 8 Ridges. Chardonnays over oaked for my taste. 3 bottle Montebello vertical from 1984. I still like my 2002 the best.

QOTD: vegetarian and *must* be thin crust. Pizza *cannot* have pineapple. It’s like adding Coke to a First Growth bordeaux (which I’ve seen done in Hong Kong).

Edwardo

QOTD thin crust a lil olive oil and sea salt, minimum three cheeses just adds so much to it, feeling crazy a little bbq chicken or even buffalo chicken! I totally forgot about the greco, would like to pick up a bottle for this weekend i guess it look liek ill be eating pizza for dinner one of these nights aswell.

I have enjoyed some whie wines with pizza-especially viognier
QOD we have a local wood brick oven pizza restaurant, I usually get a napoli pizza with basil and artichokes, and ham

I love ham and green olives on my pizza, with lots of cheese!

homemade on my gas grill. with freshly grilled veggies and sausage and good cheese.

QOTD: Gino’s East, Chicago style deep dish sausage pizza. The sausage patty is the size of the pizza! Chi-town all the way!

Qotd: 1.) Thin crust cheese pizza or, 2.) Thin crust cheese pizza with sausage & mushrooms.

YOOOOOO BRO !! 🙂
Very interesting episode!! Verdejo?
Greco? Gotta try dat!! Whaaaaat,
pizza without cheese??????? Gary..
Gary..Gary..Dats da best part of da Pizza!!

QOTD: Pizza wit TONS of CHEESE, PEPPERONI,
ITALIAN SAUSAGE, GARLIC, ONIONS, PEPPERS,
ANCHOVIES….YUUUUUUUUUUUUMMMMY 🙂

Hum, Meditterean (wrong spelling)Pizza, with Feta cheese, black olives, tomatoes, pepperoni,green pepper, oregano, preferably on a thin crust with a dash of Extra Virgin Olive Oil & Fresh chooped Basil to top if off when finished, that’s pretty good 🙂

Ugghhh….just really not a dry white fan. I’m sure there are some out there that I would like, but I certainly have not found them yet. I do not necessarily DISLIKE them, they just typically do not bring the thunder for me.

QOTD: Like my pizza with everything on it!

Love a seafood pizza – garlic and onions sauteed in olive oil and white wine (like scampi), then lightly cook some shrimp and bay scallops in it. Use as topping with red sauce or on white pizza. Top off with some good mozzerella and fresh grated romano. Yummmm!!! Sounds like the Greco di Tufo might be a great wine with it.

QOTD: Margherita. Simple thin crust. Wood fired oven. Simple tomato, garlic, olive oil sauce, fresh mozzarella cheese, basil. Or a pizza rustica Yum.

Pizza without a good Sangiovese or Zin? C’mon Gary, don’t go metro-sexual on us.

Love a seafood pizza – plenty of garlic and onions sauteed in olive oil and white wine. Add some shrimp and scallops to lightly cook and soak up the scampi sauce. Use as a topping with red sauce or a white pizza and top with some good mozzarella and fresh grated romano. Yummmm! Sounds like the Greco would be a great choice with it. Great show! From a former lurker, I am really glad I stumbled across this vlog. It is changing some of the wines I pick…

Gary, Thanks for the episode. I’ll have to try white with the next Sicilian.
QOTD: White pizza with double crust from Revello’s in Old Forge, PA, the pizza capital of the USA!

GV – Fun show – thanks for introducing me to Greco Di Tufo. QOTD – thin crust, meats and olives.

Being from Chicago, home of real pizza…that’s easy. You just go down to Lou Malnati’s and get a deep dish with sausage. End of story. Nothing better…anywhere. Maybe stop and get an Italian Beef at Mr. Beef’s while on your way there, ya, hot peppers. That Vesevo sounds like it would probably go alright with real pizza.

Alright, well have yourself a great weekend…see you later,
T

GO BEARS!!! And Cubbies…just 2 games to win to beat Milluakee for the division!!

QOTD: A garbage pie..and anyone from NJ(NY) should know what that is!

QOTD: Margherita, or BBQ Chicken with caramelized onions and goat cheese, or Thai pizza. White wines go great with the last two, but I prefer a sangio with the margherita.

QOTD: Just what I had last night Рhomemade thin thin crust, sauce, basil, mushroom, mozzarella and peppered sausage. Had it with Texier 2005 C̫te du Rh̫ne Br̩z̬me. Yummy.

Homemade grilled (yes grilled) pizza with garlic, fresh mozzerella, basil and grilled eggplant. Roll out the pizza dough brush with olive oil and throw it on a hot grill. Cook for a couple of minutes until browned to your liking. Flip the dough over (no it won’t stick) and add your favorite toppings and wait until your choice of cheese melts. Pull it off with a metal spatula and eat away. The grill gives the dough a smoky component similar to wood fired ovens, but at home.

Thin crust, Tuscan style. A little prosciutto, maybe some mushrooms. Got to have some slivered garlic, trust me!

Dude, G-to-the-V – I’ve always wanted to hear or read or learn more about good pizza/wine pairings. There’s this joint in Denver’s Tech Center called Sauce, and it flaunted itself for being all about the pizza/wine combo; for a time I was extremely excited. I was soon crestfallen to find out that the joint worked like a buffet, with underage kids having to get the manager so that I might even be served wine – which was, to my dismay – a selection of blase red $5.00 jug wines (Cab, Merlot, Etc.) Wines categorized by region, producer, or vintage were but a pipe dream.

But honestly, the concept is great, and man, if it was just implemented differently – high class pizzas paired with a rockin’, varied wine selection – it could be the best new concept restaurant of the decade! Hmmm, perhaps I’ve found a calling…

QOTD: Denver’s own Pasquini’s Pizzeria & Bakery up on North Broadway serves this incredible creation, the Prosciutto Pizza – olive oil, garlic, spinach, aged prosciutto, red onion, and a bevy of other wonderful tasting things. Man alive – it’s the stuff.