tag:blogger.com,1999:blog-7248466192615498443.post273504615184208587..comments2024-03-18T06:45:18.174-07:00Comments on This Is Pizza: The Return to Serious PieAdam Lindsleyhttp://www.blogger.com/profile/01012112411668336019noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-7248466192615498443.post-53906159280528399312010-12-31T00:09:28.872-08:002010-12-31T00:09:28.872-08:00@Anonymous: I think you're on to something the...@Anonymous: I think you're on to something there. Squash as it's served at most pizzerias (indeed, all that I've visited) is cut in thick slices, completely throwing off the balance of any slice on which it's been placed. Now, grated squash, that sounds much better. Keep it light and thin so that it augments the rest of the flavors rather than overpowers it. I hope someone reads this and starts the trend here in the U.S.!Adam Lindsleyhttps://www.blogger.com/profile/01012112411668336019noreply@blogger.comtag:blogger.com,1999:blog-7248466192615498443.post-25395176724474562712010-12-30T23:00:21.128-08:002010-12-30T23:00:21.128-08:00I have to say, squash CAN be an ideal pizza toppin...I have to say, squash CAN be an ideal pizza topping(and I've always had it paired with some sort of pork). In Torino on the pizza I had, the squash was grated and put on raw along with the slices of pancetta. I've never seen anyone do it that way in the U.S., it's usually done the way it is pictured at Serious Pie.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7248466192615498443.post-66758486292819382062010-12-06T21:20:51.332-08:002010-12-06T21:20:51.332-08:00Your comments are interesting on your return from ...Your comments are interesting on your return from Serious Pies and their pizzas.learning pizza makerhttps://www.blogger.com/profile/11988082875843976183noreply@blogger.comtag:blogger.com,1999:blog-7248466192615498443.post-10737969072510626292010-11-17T18:39:52.041-08:002010-11-17T18:39:52.041-08:00I agree that consistency varies. I have especially...I agree that consistency varies. I have especially noticed it during Happy Hour vs. regular service.Jasonhttps://www.blogger.com/profile/18312285796818975597noreply@blogger.comtag:blogger.com,1999:blog-7248466192615498443.post-66104016447035833392010-11-11T23:17:29.175-08:002010-11-11T23:17:29.175-08:00@Maggie: I've loved guanciale ever since I fir...@Maggie: I've loved guanciale ever since I first had it on the "meat lover's" pie at Mozza in L.A. I agree; it's vastly underused. <br /><br />Come to think of it...I don't think I've made a homemade pie with it yet. Time to head to the butcher's.Adam Lindsleyhttps://www.blogger.com/profile/01012112411668336019noreply@blogger.comtag:blogger.com,1999:blog-7248466192615498443.post-23984768856389331832010-11-11T20:20:23.782-08:002010-11-11T20:20:23.782-08:00I looove guanciale...why don't we see it on mo...I looove guanciale...why don't we see it on more pizzas?Maggiehttp://slice.seriouseats.comnoreply@blogger.com