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Originally Posted by Villages PL

Good question. I think I may have the answer, even though I haven't had any pizza for about 10 years now.

Best Pizza: The pizza that tastes the best to a particular individual, depending on individual taste preferences. (That's not Webster's definition it's VPL's difinition)

The next question is, in general, what makes a pizza taste good? It's fairly limited: 1) texture and thickness of the crust 2) fat from cheese/oil/meat 3) starchyness from the white flour crust 4) sodium and 4) vegetable toppings

And some pizza makers have said "fresh ingredients" make their pizzas taste better. A couple of decades ago I had the "best" pizza at ABC Pizza near USF. The owner said he used only fresh tomatoes, not canned. He used the best (quality) cheese and I think I remember that he drizzled a little extra virgin olive oil on top. I think that's right because I had to keep wiping my oily hands with napkins.

I tend to think it's mainly the high fat, high sodium content along with the texture that makes a pizza taste good. In that case a large slice with double cheese and meat could be about 500 calories.

It may taste very good but it's not at all healthy, particularly if you are already overweight. It's just asking for trouble.

Spot on and why I only have pizza that is made at home