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My buddy's two cents on pineapple pizza changed my whole take
Tbh I spent 8 years calling pineapple on pizza a crime against food, then my coworker Dave at the break room last Tuesday said it's just about balance and sweetness. He pointed out how the acidity cuts the grease, kind of like how pickles work on a burger, and I couldn't argue with that. Anyone else flip their stance on a food after someone broke it down simple like that?
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gray_patel2mo ago
Dave's pickle comparison is solid but the chemistry part is a little off. Pineapple isn't really acidic the way vinegar pickles are, it's mostly sugar and water with a tiny bit of citric acid. The sweetness is what does the heavy lifting against the salt and fat. Also, you were wrong for 8 years, but don't beat yourself up, most people just repeat what they hear without trying it. The real test is having it fresh off a wood fired oven, not the sad soggy stuff from a chain. Once you get a good char on the ham and the pineapple caramelizes a bit, that's when it clicks.
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