The weird cheese curdling around the pineapple ruins it for me. It’s less pronounced when the pie uses nothing but mozzarella but all of the US pizza chains use cheaper cheese blends. It also helps if the pineapple is relatively dry (no extra pineapple juice dripping all over the cheese to add extra acid) but a minimum wage pizza assembling human ain’t got no time for that when they’re prepping pizzas fast.
The weird cheese curdling around the pineapple ruins it for me. It’s less pronounced when the pie uses nothing but mozzarella but all of the US pizza chains use cheaper cheese blends. It also helps if the pineapple is relatively dry (no extra pineapple juice dripping all over the cheese to add extra acid) but a minimum wage pizza assembling human ain’t got no time for that when they’re prepping pizzas fast.