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When did the "specialty" pizzas show up on the scene?

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When did the "specialty" pizzas show up on the scene?

Old 02-05-06, 09:25 AM
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When did the "specialty" pizzas show up on the scene?

I was talking with a friend about weird toppings on pizza.

Back in the late 70's/early 80's once place near me had about 20 toppings to choose from including apples. I always thought that was a bit strange back then. Eventually they went to 10 toppings.

But these were always add-ons and they didn't have any "specialty" pizzas with chosen combos.

When did those start and who can we thank?
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Old 02-05-06, 09:27 AM
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almost 200 years ago in italy
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Old 02-05-06, 09:40 AM
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When did the marketing of them show up in the US of A?
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Old 02-05-06, 09:55 AM
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Originally Posted by Buford T Pusser
When did the marketing of them show up in the US of A?
When Pizza came out. It's always been around, you just haven't been going to the right places.
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Old 02-05-06, 01:20 PM
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when i was in italy i had pizza with scrambled eggs, boiled potatoes, a variety of cheeses and a bunch of other toppings. The original pizza, the margherita is a simple pie with tomato sauce and basil and came from southern italy. Everyone else decided to add the other ingredients.

In the USA until recently the standard was a large pie with sauce, cheese, and things like sausage, peppers etc. Lately I'm seeing Italian type pizza here in NYC.
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Old 02-05-06, 01:54 PM
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I've been in and around the pizza business all my life. Places didn't necessarily use the term "specialty", but they've always been. Ever go to a place and order a supreme? That's a specialty pizza. A certain combination of pre-selected toppings. Ever order Pizza Hut's "Meat Lovers"? Specialty.

My favorite current "specialty": Papa John's Hawaiian BBQ Chicken, on thin crust...minus onions.

EDIT: Actually, you know, thinking about it, I think the term "specialty" is used more to describe a combination of toppings exclusive to that particular restaurant. So a basic "supreme" wouldn't necessarily be a specialty, as most places use the same sausage-pepperoni-mushroom-onion-green pepper combo.

Last edited by The_Infidel; 02-05-06 at 01:57 PM.
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Old 02-06-06, 01:25 AM
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My vice is a nice hot Vodka pie.
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Old 02-06-06, 07:16 AM
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For me, I noticed the specialty pizzas in the freezer section becoming more prevalant after California Pizza Kitchen became popular.
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Old 02-06-06, 10:21 AM
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http://www.pizzahut.jp/menu/


"Tuna, bacon and corn, onion, mayonnaise"

Last edited by DRG; 02-06-06 at 10:23 AM.
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Old 02-06-06, 10:27 AM
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Originally Posted by DRG
http://www.pizzahut.jp/menu/


"Tuna, bacon and corn, onion, mayonnaise"
Your placement of "and" puzzles me.....
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Old 02-06-06, 10:30 AM
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Still nothing better than just a good ole plain slice with cheese...I would say Dominos, Little Ceasars, and Pizza Hut had a lot to do with it.
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Old 02-06-06, 10:32 AM
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Originally Posted by al_bundy
the margherita is a simple pie with tomato sauce and basil and came from southern italy.
Sliced tomato, not sauce.
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Old 02-06-06, 10:33 AM
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Now the "REAL" argument.......

New York or Chicago style?????



Me? New York, it ain't pizza if you can't fold it.....
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Old 02-06-06, 10:40 AM
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Originally Posted by The_Infidel
Actually, you know, thinking about it, I think the term "specialty" is used more to describe a combination of toppings exclusive to that particular restaurant. So a basic "supreme" wouldn't necessarily be a specialty, as most places use the same sausage-pepperoni-mushroom-onion-green pepper combo.
This is how I feel about the issue.
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Old 02-06-06, 11:24 AM
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Originally Posted by The_Infidel
My favorite current "specialty": Papa John's Hawaiian BBQ Chicken, on thin crust...minus onions.
Even better when you get the version with bacon.
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Old 02-06-06, 12:45 PM
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That is the one with bacon, dude.
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Old 02-06-06, 12:51 PM
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I'm a pizza purist, not because of any snobbery but just because I happen to like pizza without meat on it -- just sauce, cheese and vegetables. This is what pizza originally was in Italy.

I think one reason "specialty" pizzas have become popular is that pizzerias like to 'upsell,' just like any other business, and specialty pizzas usually contain the more expensive toppings -- meats.
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Old 02-06-06, 01:16 PM
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Originally Posted by The_Infidel
That is the one with bacon, dude.
Oh, that's right . . . it's the pineapple that makes it different from the BBQ Chicken and Bacon one . . .
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Old 02-06-06, 01:29 PM
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My new favorite is Mazzio's Greek Pizza - awesome!!
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Old 02-06-06, 05:06 PM
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Dunno. There's a place (regional) around here called Peace-a-Pizza that's pretty good. Mediterranean Pizza: A Greek salad meets a pizza - Love at first Bite! On a bed of fresh spinich [sic] rests diced tomatoes, artichokes, red onions, feta cheese, topped with roasted red peppers, kalamata olives, vinaigrette dressing and seasonings.

They also have taco pizza, mac and cheese pizza, baked ziti pizza...
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Old 02-07-06, 02:21 AM
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Originally Posted by Vibiana
I think one reason "specialty" pizzas have become popular is that pizzerias like to 'upsell,' just like any other business, and specialty pizzas usually contain the more expensive toppings -- meats.
Not always the case. At the place I worked for, if someone rattled off the toppings they wanted, and it basically described one of our "specialty" pizzas (give or take a topping), I'd offer them the specialty (which you can always remove or add something to), and more times than not it came out cheaper for them.
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Old 02-07-06, 09:27 AM
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I think it's true that they're cheaper if you add up all the add-ons, but of course the percentage of profit is still better than not ordering anything (if that makes sense).
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