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**Zkribbler** · March 9, 2003, 03:45

It is Canadian Bacon and pineapple. I mentioned Hawaiian pizza first. And now, Lancer is probably gonna revoke my honorary Oregon citizenship.

**Dis** · March 9, 2003, 04:11

pizza is the devils food

for the love of god stop eating that stuff!

**monolith94** · March 9, 2003, 04:28

"Werna, mozza is on all pizza, yes? Like a building has a foundation but you don't mention it when you say, 'look at the building'. Mozza is just there. Hey, where did your Dad get his oven plans, any idea?"

It's not that simple, Lancer. Yes, as a whole, this is true. However, at some higher class places you can get instead THICK juicy slices of DELICIOUS IMPORTED mozzerella! It oozes and tastes like angel's blood! Pasteurized!

**Straybow** · March 9, 2003, 04:28

Only voted for one fav combo

Troll: WHAT... are your favorite toppings from this list?

Arthur: Pepperoni, Onion, Mushroom, and, uh, is this item black olives or green olives?

Troll: I don't kno... [thwump-twang] AAAAAAaaaaaa......

Arthur: Drat, I was going to ask him what "linguisa" is.

Either is OK by me; I prefer black olives on pizza.

I also like "Hawaiian" (ham and pineapple), ham with onion, and 'roni with either onion or mushrooms. Sometimes simpler is better.

I understand real mozarella is made from water buffalo milk. I also heard that real prosciutto is made from water buffalo rather than pork.

**monolith94** · March 9, 2003, 04:33

real prosciutto is only made from pigs that talk, actually.

**Lancer** · March 9, 2003, 09:15

Imran, did a search and found lots of 'banana peppers' recipes.

You're off the hook.

Jon, blueberries?

Sneak, check your PMs.

Ramo, spinach is an abomination and Canadian bacon is ham...

MM, quite right.

Zkribbler, nah I used to eat ham and pineapple pizzas.

You're still an honorary Oregonian.

monolith, I'll add pasturized angel blood on 3.0.

Actually that does sound good.

Straybow, as I understand it, linguisa is a hot portugese sausage. It certainly is hot/spicy. One of the local pizza places has it, and it tastes great. Problem is, their pizza isn't the best...

**Dinner** · March 9, 2003, 09:37

I had a pizza with sun dried tomatos, feta, and fresh basel today. It was yummy.

**Lancer** · March 9, 2003, 09:45

Oerdin, was it my fault?

**Dinner** · March 9, 2003, 10:10

I read this thread and someone mentioned sun dried tomatoes so when the oppertunity arrived I jumped on it.

**Wernazuma III** · March 9, 2003, 12:29

Originally posted by Lancer
Werna, mozza is on all pizza, yes? Like a building has a foundation but you don't mention it when you say, 'look at the building'. Mozza is just there. Hey, where did your Dad get his oven plans, any idea?

My dad didn't manufacture the oven himself. The house is some 100 years old, the cellar with the oven probably still older, so I don't know.

With the Mozzarella it's like monolith said.
We're talking about THIS (Yam, yam):

Attached Files

**FrustratedPoet** · March 9, 2003, 13:55

if the pizza ain't got sweetcorn on it i ain't interested

**monolith94** · March 9, 2003, 14:34

We have just a regular oven, but we're still able to make some great pizza. All it takes is a little know-how, some equipment, and fresh ingredients.
Equipment includes a pizza stone, thie big spatula-like thing to get it off the stone, serving plate, etc...

**Plan Austral** · March 9, 2003, 14:35

What is Feta cheese?

**monolith94** · March 9, 2003, 14:46

Only one of the BEST cheeses EVER!

**Zkribbler** · March 9, 2003, 14:55

Originally posted by Lancer
You're still an honorary Oregonian.

Woo hoo!

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The pizza thread V1.21

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