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Message: [QUOTE="Husky25, post: 1317910, member: 2839"] I'm not trying to be a pizza snob. I just know what I like better. In a pinch, Greek pizza does the job. It can lay down the bunt, hit behind the runner, and make all the routine defensive plays. It will probably not make the All Star team (at least on the Fans' vote) and has almost no shot (only because I don't like to work in absolutes) at the Hall of Fame. Let's break it down Dr. Jack-Style (Incidentally, why doesn't Simmons do this anymore? I don't begrudge anyone their success, but he is far less entertaining at this point, and as always in my own little world, it's all about me... :D). [B]The Pan:[/B] Greek pizza is baked in a pan. Some places remove it from the pan just before it's done to make sure the dough is cooked through but a great many more do not and grease gets trapped on top of the pizza, making it sogging and giving it an unfinished texture. Obviously I think the former is better than the latter. Apizza is typically cooked right on the oven base, which chars the crust in certain spots (Greek proponents call this burnt, but that is simply not the case.). [B]The Crust:[/B] The crust is supposed to be merely a mode of transfer from the plate to the senses. Greek style tends to be thicker, which is fine, but with that it should better have a pleasingly distinctive taste. Typically, it does not. It tastes like cooking lard and flour, and tends to be bland and overpowering to the other flavors. Italian pizzas are often stretched over a flour and cornmeal mix. Not as greasy and not as heavy. [B]The Sauce: [/B]Greek sauce is thicker, not Bolognese thick, but a little to thick for my liking on a pizza. Pizza sauce should be have slightly more than a marinara consistency and be spicy. Oregano, basil, garlic, and onion should be as prominent as the tomato with and a hint of crushed red pepper. IMO, Greek pizza is all tomato all the time. [B]The Cheese[/B]: Greek = Mozz and Mild Cheddar. Italian: Mozz + Parmesan + Romano, seasoned with oregano (Personal preference: The more oregano, the better). The pan and crust thickness do a disservice to the cheese on the Greek pizza too. The lack of heat coming from the bottom tends to under cook the cheese. That said I enjoyed your reference article. Unfortunately, other than the pizza cooked in the cast iron pan at the end, the rest of the pix look like the pizza was just removed from a Papa Johns box...and don't even let me start on conveyor system cooked pizzas.;) [/QUOTE]

Verification: First name of men's bb coach