Pizza Today - April 2018 - 18

Man on the Street
SCOTT WIENER

Topping Pet Peeves
Don't make these critical ingredient errors

I

'm a simple man. Give me a cheese
pizza and I'm usually satisfied.
The majority of my pizza eating is
comprised of cheese pizzas, which leads
my tour guests to ask if I have something
against toppings. NOT AT ALL! I love
the basics like sausage and garlic pies, but
also have room in my heart for the less
traditional combos like walnut, pear and
honey. Yes, I even like pineapple. I'm an
equal-opportunity pizza eater if ever there
was one, but ordering toppings at an unfamiliar pizzeria comes with some anxiety.
Let's start with mushrooms. If you're
taking them out of a can, you're better off
throwing them directly into the garbage
than onto my pizza. Canned mushrooms
are going to ruin my entire day. Your
1 8 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 8

menu should have a warning label if you
use canned mushrooms. Not that I'm antican; I love canned tomatoes, artichokes,
olives and the like. Canned mushrooms
are slimy and we all know it. That's not to
say fresh mushrooms suddenly make your
pizza perfect. Mushrooms are like little
sponges, so you have to be really careful
about how you treat them to avoid serving
a soggy pie. Roasting or sautéing might be
necessary.
THE SAME CAN BE SAID FOR MOST
VEGETABLES, PARTICULARLY IF A CUSTOMER ORDERS SEVERAL ON THE SAME PIE.
Perhaps you try to warn people who go
overboard with their veggies, but it's not
always possible to talk someone out of an

order. The challenge is even greater
when dealing with an order placed
by phone or online; customers can't
be coached when they order from a
mobile device. Now the pressure is
on YOU to produce an edible pizza
made under duress. If you're not precooking veggies to remove moisture,
make sure your staff knows to reduce
the amount of each topping to avoid
overflow.
I love basil's ability to give a light
pizza the soft sweetness on the nose,
but all too often I see a pizza with
burnt leaves that have nothing to
add to the conversation. Pizzas that
take less than two minutes to bake
can handle pre-oven basil, but those
5+ minute bakes are catastrophic for
the thin green leaves. The problem I
have with post-oven basil is when it's
applied in single, whole leaves. A full
leaf of basil on each slice may make
a pretty picture, but I'm not a big fan
of it sitting in the middle of my slice.
It's hard to eat and doesn't release
nearly as strong an aroma as freshly
shredded basil.
Perhaps my biggest topping pet
peeve is the post-bake topping. This
is when a pizzeria adds the requested
topping to a slice of cheese pizza
before tossing it into the oven for a
reheat. There's no continuity between
slice and topping. Sometimes they
take the crime a step further and
sprinkle on some extra cheese, thinking it will melt down and secure the
aftermarket topping. It's an outrage.
Do they really think I'm that desperate?
Enough is enough. The world will
be a better place when we all decide
to respect toppings instead of treating
them like afterthoughts. ■
SCOTT WIENER is

the founder of Scott's
Pizza Tours in New York City and
SliceOutHunger.org.


http://www.SliceOutHunger.org http://www.PIZZATODAY.COM

Pizza Today - April 2018

Table of Contents for the Digital Edition of Pizza Today - April 2018

Pizza Today - April 2018
Commentary
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
The Overserved Customer
2018’s Hottest Toppings
Regional Toppings
Portion Control
Street Food Pizza
Promoting From Within
Writing a Best-Selling Menu
Pizza Today on the Road: A Tavola Cincinnati, Oh
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - April 2018 - CT1
Pizza Today - April 2018 - CT2
Pizza Today - April 2018 - Pizza Today - April 2018
Pizza Today - April 2018 - Cover2
Pizza Today - April 2018 - Commentary
Pizza Today - April 2018 - 4
Pizza Today - April 2018 - 5
Pizza Today - April 2018 - 6
Pizza Today - April 2018 - 7
Pizza Today - April 2018 - 8
Pizza Today - April 2018 - 9
Pizza Today - April 2018 - Contributors
Pizza Today - April 2018 - 11
Pizza Today - April 2018 - Expo Spotlight
Pizza Today - April 2018 - 13
Pizza Today - April 2018 - Interact
Pizza Today - April 2018 - 15
Pizza Today - April 2018 - Conversation
Pizza Today - April 2018 - 17
Pizza Today - April 2018 - Man on the Street
Pizza Today - April 2018 - 19
Pizza Today - April 2018 - Tony’s Trending Recipe
Pizza Today - April 2018 - 21
Pizza Today - April 2018 - At Your Service
Pizza Today - April 2018 - 23
Pizza Today - April 2018 - Destinations
Pizza Today - April 2018 - 25
Pizza Today - April 2018 - Knead to Know
Pizza Today - April 2018 - 27
Pizza Today - April 2018 - 28
Pizza Today - April 2018 - 29
Pizza Today - April 2018 - 30
Pizza Today - April 2018 - 31
Pizza Today - April 2018 - The Overserved Customer
Pizza Today - April 2018 - 33
Pizza Today - April 2018 - 34
Pizza Today - April 2018 - 35
Pizza Today - April 2018 - 2018’s Hottest Toppings
Pizza Today - April 2018 - 37
Pizza Today - April 2018 - 38
Pizza Today - April 2018 - 39
Pizza Today - April 2018 - Regional Toppings
Pizza Today - April 2018 - 41
Pizza Today - April 2018 - Portion Control
Pizza Today - April 2018 - 43
Pizza Today - April 2018 - 44
Pizza Today - April 2018 - 45
Pizza Today - April 2018 - Street Food Pizza
Pizza Today - April 2018 - 47
Pizza Today - April 2018 - Promoting From Within
Pizza Today - April 2018 - 49
Pizza Today - April 2018 - 50
Pizza Today - April 2018 - 51
Pizza Today - April 2018 - Writing a Best-Selling Menu
Pizza Today - April 2018 - 53
Pizza Today - April 2018 - 54
Pizza Today - April 2018 - 55
Pizza Today - April 2018 - Pizza Today on the Road: A Tavola Cincinnati, Oh
Pizza Today - April 2018 - 57
Pizza Today - April 2018 - 58
Pizza Today - April 2018 - 59
Pizza Today - April 2018 - 60
Pizza Today - April 2018 - 61
Pizza Today - April 2018 - Product Showcase
Pizza Today - April 2018 - 63
Pizza Today - April 2018 - 64
Pizza Today - April 2018 - Pizza Today Yellow Pages
Pizza Today - April 2018 - 66
Pizza Today - April 2018 - 67
Pizza Today - April 2018 - 68
Pizza Today - April 2018 - 69
Pizza Today - April 2018 - 70
Pizza Today - April 2018 - 71
Pizza Today - April 2018 - The Marketplace
Pizza Today - April 2018 - 73
Pizza Today - April 2018 - 74
Pizza Today - April 2018 - 75
Pizza Today - April 2018 - 76
Pizza Today - April 2018 - 77
Pizza Today - April 2018 - 78
Pizza Today - April 2018 - 79
Pizza Today - April 2018 - 80
Pizza Today - April 2018 - Reader’s Resource
Pizza Today - April 2018 - 82
Pizza Today - April 2018 - Cover3
Pizza Today - April 2018 - Cover4
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