#projectpie projectpieph

But this is not a 3M review and I'm sharing with a friend so behold -- the "Rayven" pizza. (Raven, we should've named it Daenerys Stormborn! *wink*). The pizza started with a half base (half olive oil/half red sauce) which we quickly cheese-d with mozzarella and a sprinkling of ricotta. Some ham, sausage, pepperoni, bacon bits, prosciutto, bacon bits, mushroom, red onions, green bell peppers and pineapple(!)

Verdict:

It's not an epic pineapple bacon pizza as I've dreamt. BUT it's nothing like the traditional pizzas -- crispy thin crust; bell peppers and pineapple bits are not overcooked, still fresh and juicy. I was picking the chunks of ricotta in my slice. 

It's nice, it's got all that I wanted. We were careful not to make it too salty or meaty. I didn't see that they have a BBQ sauce option, I woul've gone bonkers.

Now if it wasn't good, it'll be my fault. I custom built it, remember? Clever. 

People might have that tendency that since it's unlimited, put everything in. Don't. I strongly suggest a deep dive into your own thoughts and ask yourself; what do I really want in my pizza? Bear in mind that certain things blend together and others are not meant to be. Say you put prosciutto and feta and parmesan just because you can pronounce 'em, gahd, that's prolly one salty pizza. 

Pet Peeve:  Why artisanal? Artisanal is so overused these days. The dough is made by a machine. None of the crew spoke Italian nor have a hint of Italian accent nor by any means skilled craftsmen (they were very nice though). The available produce weren't handcrafted. So why? WHY ARTISANAL? That's your next project, Project Pie.