On the other hand dinner leftovers are fast and easy for breakfast. “Breakfast” foods are often fast and easy dinners. “Suitability” isn’t a real factor.
Pizza is the perfect example. Suitable for any meal or snack.
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Or level of sobriety. 
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- You’re right.
- Serve oatmeal for dinner as a surprise. (Served in classic breakfast style, no “cheating”.) Eagerly awaiting your report.
SF Gate: Searching for a consensus on San Francisco-style pizza.
https://www.sfgate.com/food/article/04-2021-San-Francisco-style-pizza-California-seaso-16124528.php
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I’ve never had a sourdough pizza; I find the idea intriguing.
“California-style” pizza bothers me. Admittedly somewhat hidebound on the subject I find the concept of pineapple and Canadian bacon on a pizza offputting.
^ Me too.
I was once reluctant to try unconventional (to my mind) pizza toppings until I tasted a few that I liked. I think that using restraint with the amount of toppings is even more important with an unconventional pizza. Overloaded and soggy pizza does not make me happy.
For example, a place near us makes a pulled pork pizza with smoked Gouda and caramelized onion. I was really skeptical but it turns out to be a tasty pie. Though I’m not sure I’d want it elsewhere as balanced proportions are what make a combo like this work.
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I agree. I’d also note that tastes change with experience (ahem age). I used to think pepperoni was great on pizza. Now the grease is more than I like and my usual order is green bell pepper, onion, and black olive.
I still think that pineapple and Canadian bacon with mozzarella and tomato sauce of some variant is not good. We can talk about goat cheese, but not with mozzarella and/or Parmesan.
Absolutely. I’m okay eating pizza with a knife and fork. Not with a spoon.
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I think that sourdough is the leavening used for true Neapolitan pizza. I always use sourdough for my pizzas, and they don’t taste sour.
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I love sourdough bread in general and don’t think it tastes sour. Just a name. I’ll be looking for options near me. I bake some bread but haven’t done sourdough. It will take some thought to decide if I want to run down that additional rabbit hole.
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New Haven pizza? I don’t think so. Someone associated with the article must be native with roots issues. How about Annapolis pizza? Or Domino’s pizza as a genre? Pizza Hut?
You are out of step with popular opinion.
Frank Pepe’s and Sally’s are both legendary in the pizza world.
Coal and clams- their claim to fame.
https://www.wtnh.com/news/new-haven-pizza-the-history-and-the-secrets/
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When I want a frozen pizza . I go for Red Baron . Those other trendy brands I have tried just dont make it . It’s all I expect from a frozen pizza . Make a salad. I’m good to go . If I want better I’ll make it myself or go out . It hits the spot when I reach for it .
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There’s sourdough and then there’s SOURdough. I use wild yeast aka starter aka levain aka sourdough for most breads and pizza dough, but that doesn’t guarantee a hugely sour flavor unless I proof at a warm temperature or use a large proportion of starter (that has been fed/kept at a warm temperature). My starter produces a complex but not exceptionally sour finished product when proofing is done at cool room temp or in the fridge.
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Well, I’m not a big fan of people in general so popular opinion is not a winning argument for me. grin Popular opinion leads lemmings off cliffs. I recognize I am sometimes, perhaps often, a voice in the wilderness. I’ll point out that Domino’s is the most popular pizza in the US.
^ Yikes. That woke me up, even before my coffee.
I have found there are a lot of regional pizza styles. Many go under the radar. (Which is interesting to a food geek like me.) New Haven pizza is definitely a thing. We’ve thought of making a detour to sample some on one of our road trips then never do. Oh well.
And if I were to guess, you’d likely enjoy New Haven pizza more than you would like Ohio Valley pizza.
Ohio Valley pizza has cold cheese on top of a warm pie, for real! It’s a nostalgia thing for some who grew up in the region, but not for me. Don’t worry though—most pizza there is, well, pizza.
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You win. grin Square pizza is not good. Sweet sauce is not good. Cold cheese is not good. "Yes, the toppings are put on cold after the pizza has left the oven, but most of the cheese still melts. " Sounds like “mostly peaceful protests” to me. A mouthful of cold cheese? I’d rather have burned the roof of my mouth, thank you.
We have a local/regional pizza called Ledos https://ledopizza.com/ that is also square and also has a disturbingly sweet sauce. At least they don’t put cold cheese on it. Regardless, it is NOT okay. Interestingly a franchise owner here in town goes to the same barber I do and has commented that he isn’t fond of the sweet sauce either but the business financials are good. I can’t argue with that logic. What can you say about the tastes of people who think orange salt is a good idea? They even put it on pizza: https://oldlineplate.com/old-bay-pizza/ .
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The dislike of sweet, I understand. But to dismiss the taste of the pizza because of the shape sounds very emotional, not engineer-like.
How does a square or rectangle affect the finished product?
You’d really dislike Quad City pizza.
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I like eating the crust at the end. Crustless pizza leaves part of the goodness of pizza aside. Do adults still cut the crusts off their sandwiches? Why do people go for the brownies at the edges first? Why is there a market for these https://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448/ref=asc_df_B000MMK448/?tag=hyprod-20&linkCode=df0&hvadid=167129094649&hvpos=&hvnetw=g&hvrand=3300295951274171959&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9007937&hvtargid=pla-308825356288&psc=1 ? I eat pizza with a knife and fork but I fully support the hand-food advocates wanting a handle.
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Well, crust is very emotional so I understand your thinking.
I think 
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