Food Network mag lists Boombozz Pollotate in nation's top 50

I've had it and it's good - but if we just stick to Boombozz there are pies I like better - like the Nona or the Brooklyn pizza.

Move over to Papalino's and we've moved into a whole other realm.

...I would describe hip-hop/rap as a music-like form of listening entertainment.

...Whatever. DD

I would describe some of pies in the gallery as pizza-like concoctions much in the same way I would describe hip-hop/rap as a music-like form of listening entertainment.

I suppose it can be described as contemporary socially relevant auditory entertainment - music is a stretch.

The Pollotate has been my favorite for years. I recently tried it with steak and it was even better.

I tend to be a traditionalist when it comes to pizza: pepperoni, mushrooms, red sauce, cheese. I make two exceptions: I love white spinach pizza. And my kids convinced me to try the Pollotate--and I like it a lot as well. I wouldn't be averse to calling it a pizza-like dish, but whatever you call it, it is quite tasty. And no, I wouldn't have thought that potatoes on pizza would be good. Congrats Boombozz!

There is a law that governs when a whiskey can be called a Bourbon...perhaps we need a law governing what constitutes a pizza. Therefore the dutifully elected representatives from my pizza-party are firm in their belief that any crust containing any of the following, shall not be deemed "pizza":

creme fraiche
ANY fruits or berries
potatoes
beets
carrots
eggs or egg products
tofu or seitan
liver or other organ meat

This list shall not be considered all inclusive...

According to http://www.inmamaskitchen.com/FOOD_IS_ART/pizzahistory.html, a fruit was part of the "the foundations for pizza".

The foundations for Pizza were originally laid by the early Greeks who first baked large, round and flat breads which they "annointed with oil, herbs, spices and Dates."

OK if these are the best pizzas from each state some states have no idea what a pizza is! Hawaii obviously doesn't and by looking at the list a lot of the ones in middle America, especially northern haven't got a clue.

Just curious, why do find this article's selection for Hawaii to be ignorant of "what pizza is"? With the exception of a couple of ingredients, it appears to be close enough to a classic *modern pizza. Besides, the anchovies look divine!

*By "modern", I mean as opposed to the ancient Greeks.

I also disagree with you about Minnesota. Per the description, it looks like they have a clue, IMHO. However, I do agree with you about a lot of the middle America selections.

ANY fruits

No tomatoes? That is just weird.

I tried the pollotate once and it just did not do it for me at all. Maybe it's a love it or hate it thing. I left off the red onions because I can't stand them, so maybe I destroyed the essence of the pizza right there, but I just don't think potatoes have enough flavor to put on a pizza. Plus it's carb overload.

Regardless of my own opinion of this particular pizza, congratulations to Boombozz.

If I may digress, the best pizza I have had in a LONG time is the buffalo chicken at Coals. I highly recommend everyone try it while they still have it. Good lord, that was a slice of heaven.

louisvillehotbytes.com should have a best pizza in Louisville contest, now that we have so many good pizza choices. My favorites are Luigi's, Papalino's, Coal's Artisan, and BoomBozz. A long way from the days of Joe Z's and Mario's. Does anyone remember a place on Taylorsville Road near where Bearno's is now? I think it was called DiSano's.

PS, this is my first time posting, I just joined the forum. Hope I'm doing it right.

louisvillehotbytes.com should have a best pizza in Louisville contest, now that we have so many good pizza choices. My favorites are Luigi's, Papalino's, Coal's Artisan, and BoomBozz. A long way from the days of Joe Z's and Mario's. Does anyone remember a place on Taylorsville Road near where Bearno's is now? I think it was called DiSano's.

PS, this is my first time posting, I just joined the forum. Hope I'm doing it right.

Welcome to the forum, Nathan. You are doing it right!

The Pollotate is divine. Generally, when I'm thinking Boombozz, I'm thinking Pollotate.

And welcome, Nathan. Get used to frequent discussions on the legitimacy and supremacy of various types and purveyors of pizza in Louisville and beyond.

[Robin Garr]

PS, this is my first time posting, I just joined the forum. Hope I'm doing it right.

Welcome, Nathan! You are absolutely doing it right.

We do "Favorite Pizza" polls often ... maybe it's time for another?

Thanks to everyone for your kind words! The Pollotate is the pizza that started it all for me back when
I opened my first pizzeria in 1994 in Kansas City. It's also a constant reminder of the culinary genius of a great woman, my mother, who was the inspiration behind the recipe. She would be very proud of all us at Boombozz, past and present, who made us who we are today. And a big thanks to the people of our great city of Louisville, who took a chance on trying what was dubbed "weird" pizza back in 98.

Tony

[Robin Garr]

what was dubbed "weird" pizza back in 98.

Hey! I gave it a good review in '98!

That was when you were in the little place on Willis (now Kayrouz, formerly Firewater Liquors) and HotBytes was only three years old. I think the only thing I dinged was a guy behind the counter who seemed angry. I sure hope that wasn't you, Tony ...