On Sun, 21 Oct 2018 18:27:24 -0700 (PDT), "
> wrote:

>On Sunday, October 21, 2018 at 7:54:09 PM UTC-5, Sqwertz wrote:
>>
>> Sunday night pizza hasn't been done here for a couple months.
>>
>> Pepperoni, salami, homemade fennel sausage, mushrooms, marinated
>> yellow peppers, hot giardiniera, fresh garlic, black pepper,
>> provolone, pecorino romano on a tipo 00 flour crust.
>>
>> https://www.flickr.com/photos/sqwert...ream/lightbox/
>>
>> -sw
>>
>Looks good but I could do without the yellow peppers. Just not a fan of
>any of the colored peppers.

Way too much on that pie and looks soupy enough that it needs to be
eaten with a spoon.... or used to slop the hogs.
My favorite extras are green pepper, onion, and anchovie.
Sometimes just pepperoni is perfect.
To me pizza is mostly about the crust, and then a good balance of
sauce to cheese... not gloppy. The crust on that pie looks fine at
the edges but with all that wet slop the crust underneath is likely
raw dough. That's the kind of pizza that needs the crust prebaked and
then add all those toppings... that's the Texass version of Chicago
deep dish pizza without the dish. I've actually seen Chicago deep
dish pizza placed into bowls and eaten with a spoon like a pot pie and
no one ate that raw under-crust.