(http://www.mafiamikespizza.com/images/real%20pizza.jpg)
(http://farm3.static.flickr.com/2023/2305573958_a090ec476b.jpg)
(http://www.fricanospizza.com/images/pizzaa.jpg)
Chicago Style is obviously the King of Pizza, with New York Style in slot II.
Last slot? All 'California Style' pizzas. Yuck. Communist homosexuals make bad Pizza.
Fresh tomatos, anchovies, fresh basil and cheese make the best salt-bomb pizza for eating with mucho beer. Or maybe potato and rosemary for non-beer times.
The best pizzas used to come from Alex Cordobes on King Street in Newtown, but he closed his shop when the gays and hipsters annexed Newtown. Years ago.
What's the difference between New York, Chicago and Homo/Commo California pizza?
New York - very thin, wide, minimal toppings, pretty rigid tradition touted by people who think they know best (even though quality varies widely)
Chicago - very thick, deep, smaller, heaps of toppings, sauce on top, celebrated by tourists the world over (often spurned by Chicagoans, from what I hear)
West Coast - similar to NY, usually more heavy handed with toppings, but nowhere near Chicago style. more experimental tradition (unusual toppings/sauces) not accepted by anyone east of CA, OR, or WA.
I'll say this - in NY I've had the most consistently good pizza - even the 99 cent slices are pretty groovy - but I've only had truly great pizza on the West Coast, which is not to say NY doesn't have it - I just haven't had it.
Diggin' the anchovies in this thread...
Keep the pizza porn comin!
japanese and their take on pizza - potatoes, tuna, egg, egg plant, seafood
(http://blog.greggman.com/japan/jpics/pizza/jpizza.jpg)
NY: Too thin
Chi: Too thick, too much starch/carbs
CA: "Unusual" toppings rule, until you get into "Ritz crackers and whipped cream!!1!" territory. I personally draw the line before pineapple or nasssty fishesssesses
C'mon, now. Don't you like pineapple with ham or Canadian bacon ?
Quote from: mortlock on September 30, 2011, 01:57:43 AM
(http://www.mafiamikespizza.com/images/real%20pizza.jpg)
In the commercial business, that shot is what's known as "The Cheese Pull."
What ever it's called, it's some dirty/sexy food action for the eyes!
Quote from: MikeyT on September 30, 2011, 02:04:51 PM
C'mon, now. Don't you like pineapple with ham or Canadian bacon ?
No, why, am I supposed to?
A place I knew back home made it with black forest ham and fresh sliced pineapple. Say what you want, but dem shits is mighty good.
Disco Rice, try the Margherita slice at Artichoke pizza on 14th street between 2nd Ave and 1st Ave. (go at an off time, otherwise there can be a line). It's 3.75 a slice or something (ouch) but it's worth it.
It's so good that you will probably disregard my advice to NOT try the artichoke slice (which sucks) because you figure that if the Margherita is so good, how can they fuck up the namesake slice? But they do. The crab slice is worthless too (and they only have those 3 choices).
I have two pizza requirements easy on the toppings, one or two is perfect, everything after that just gets sloppy. Secondly, bubble crust.
(http://2.bp.blogspot.com/-YLqXW4CHu40/TekDh_u_0MI/AAAAAAAAAHU/gXOwKZRZq84/s320/gusto%2Bpizza.jpg)
pepperoni + jalapeno + pineapple (yeah, I said it) + xtra sauce
Quote from: demon gal on September 30, 2011, 09:46:10 PM
I have two pizza requirements easy on the toppings, one or two is perfect, everything after that just gets sloppy. Secondly, bubble crust.
(http://2.bp.blogspot.com/-YLqXW4CHu40/TekDh_u_0MI/AAAAAAAAAHU/gXOwKZRZq84/s320/gusto%2Bpizza.jpg)
That looks perfect, to me.
Quote from: Lumpy on September 30, 2011, 09:39:14 PM
Disco Rice, try the Margherita slice at Artichoke pizza on 14th street between 2nd Ave and 1st Ave. (go at an off time, otherwise there can be a line). It's 3.75 a slice or something (ouch) but it's worth it.
It's so good that you will probably disregard my advice to NOT try the artichoke slice (which sucks) because you figure that if the Margherita is so good, how can they fuck up the namesake slice? But they do. The crab slice is worthless too (and they only have those 3 choices).
That works - I'm not big on artichokes and I'm allergic to shellfish. Margherita's delicious. I'm excited to try it.
My favorite pizza is served at a place in the Columbia Gorge on the Washington side. Wood fired brick oven, hand tossed, simple killer ingredients like goat cheese, prosciutto, shaved asparagus, not round pizza. A little dark and bubbly on the edges from the extreme heat.
they have a new one i haven't tried yet. The Country Girl-cherries, chorizo, and goat cheese. I'll be making the 1 hour and fifteen minute trip there soon to have this. The scenery there is also breathtaking. Coupled with a pint or two of Knuckledragger pale and fuggeddabouttit!!
FORGETABOUTIT !!!
I always use the no-knead bread in 5 minutes a day recipe and just keep a big old wad of Pizza dough going in the back of the basement fridge all the time. It lasts about a month or more once you mix it up.
My sister gave me some 00 flour - which is what the Italians use - and it is super extra awesome and has my recommendation.
Quote from: MadJohnShaft on October 02, 2011, 02:08:34 PM
I always use the no-knead bread in 5 minutes a day recipe and just keep a big old wad of Pizza dough going in the back of the basement fridge all the time. It lasts about a month or more once you mix it up.
My sister gave me some 00 flour - which is what the Italians use - and it is super extra awesome and has my recommendation.
I do the same thing. i tell people about it and they can't wrap their head around the fact that it is actually this easy.
Pizza sucks in the Great White.
My favourite is:
-Thin crispy crust
-Basil Pesto
-Diced tomatoes
-Feta
-Grilled chicken (or sometimes pulled pork)
-Mozzarella
Must be slightly burnt.
when out to lunch today and ran across this:
Fig and Onion (Pizza)– $10
Fresh basil, dried figs, roasted garlic, caramelized onions, blue cheese and pine nuts
didn't try it, maybe next time
Here is the 5 minute dough thing - it is fantastic - you only stir it together once and then it does its thing. I only make the pizza dough version.
http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day (http://www.artisanbreadinfive.com/2010/02/09/back-to-basics-tips-and-techniques-to-create-a-great-loaf-in-5-minutes-a-day)
There is always one in back of the basement fridge. It doesn't go bad but once too old it dries out.
I wish there was a good Pizza joint near my house. Everything around me tastes the same and is full of grease. Anytime I want a good slice or pie I have to drive at least 40 minutes to get it, but in the end its worth it.
We only had 27 Pizza delivery choices so they built 3 more pizza places this summer.
I just found out I have high blood pressure. No anchovy pizza for me for a good long while. :'(
(http://www.fricanospizza.com/images/pizzaa.jpg)
sorry to hear that..
uncle fatih's in vancouver makes the greatest pizzas.
my favourite is:
Sweet & Spicy Lover
Chorizo Sausage, Green Peppers, Hot Banana Peppers, Hot Capicollo, Pineapples
(http://4.bp.blogspot.com/_M_uy5RtNDQ4/TH8kT1TP5OI/AAAAAAAAAjQ/lC0iZZfC474/s1600/Fatih%27s+Pizza.JPG)
(http://4.bp.blogspot.com/_XLwi9WPuxT8/SjkvOmbeHYI/AAAAAAAAATw/y6sqUJOj5YQ/s320/TK's.jpg)
(http://4.bp.blogspot.com/_XLwi9WPuxT8/Sjktr9_FqMI/AAAAAAAAATo/tm9l3vMwXpU/s320/TK's+slice.jpg)
(http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc6/268396_246589995353572_100000077192890_1030576_2002922_n.jpg)
Okay, let me start by saying I am a California raised pizza fiend and I love the "NY style" of pizza. Slice as big as a baby with a few, really good toppings and a super crisp crust with some chewiness. My favorite pizza slice in SF is the "you say potato" at Escape from NY pizza, it is a pesto, roasted garlic, yukon gold potato and mozzarella piece of heaven.
(http://s3-media1.ak.yelpcdn.com/bphoto/SHj-5I8t9dZLLrLEV6v8PQ/sl.jpg)
For those of you who discount me based on the description, the fact that I am from California, or your high and mighty east coast outlook on all things pizza, I say FUCK YOU, and when you are in SF have a slice and tell me otherwise.
West coast pizza new york style fist bump yo!!.
We have a couple of EFNY in Portland too. Been enjoying for more than 20 years.
I do my own. Make my own sauce from scratch, cook off/prep all my own toppings with fresh herbs. Make my own dough..got myself a good pizza stone. You'll never get the char of an authentic artisan Neapolitan out of a household range, but I get it up there. Finally had people come over and made some last spring after perfecting it and one person say it was the best pizza they ever had.
A nice, easy topping is to cook off some crumbled fresh sausage, and add alittle more chopped fennel seed in the last few minutes and drizzle with real maple syrup when cooled. I do that with carmelized onions, fresh local farm mozzerella and hit it with fresh torn basil leaves when I pull it out of the oven.
what the fuck is the matter with you..?? who the fuck puts maple syrup on pizza..
you mix it in with the sausage when its cooling..youre just adding some a layer of flavor/sweetness to the meat. good stuff, with the flavor of the fennel. Try it..and not talking about Aunt Jemima either, the real stuff, and just alittle
^Hole-Lee-Shit!
That sounds insanely good. Gonna hit you up for that sauce recipe too.
Quote from: black on October 21, 2011, 03:42:24 PM
^Hole-Lee-Shit!
That sounds insanely good. Gonna hit you up for that sauce recipe too.
sent. mangia
ahhh ok..i thought you meant a bottle of crappy syrup being sqeezed onto some pizza..you didnt specify 'cooked into the sausage'..that changes everything..
actually you kind of did.. but not really..
Quote from: MikeyT on September 30, 2011, 02:04:51 PM
C'mon, now. Don't you like pineapple with ham or Canadian bacon ?
Actually pizza with Pineapple and American bacon is even better. Y'all should try it.
its beyond me how more people like pineapples on pizza but no one like anchovies..
I don't like either, personally. But, given the choice? Give me anchovies any day. Fruit on a pizza is a shitty idea (yeah, yeah, outside of tomatoes).
Quote from: mortlock on October 24, 2011, 07:57:00 PM
its beyond me how more people like pineapples on pizza but no one like anchovies..
Hey I like anchovies too. More as a side than a main topping tho. Goes great with pepperoni.
add some green olives to that for some serious salt overload..
Who here digs BBQ Chicken Pizza?? I'm big fan of BBQ sauce in pizza although I bet east coast peoples think it's hella weird.
I like BBQ Chicken pizza. It's awesome. The California Pizza Kitchen's was great. I haven't eaten there in years, so I have no idea what it's like now, but, as I said, it used to be great.
The secret to any BBQ Chicken pizza is it must be cooked over a wood fire. If you just bake it in an oven, it's weak.
redonk
Slot ovens work just as well as any wood fire, in fact one could argue that they're more consistent. Stay away from the convection ovens. That's where the dough tends to end up tasting like an oven mitt.
I hate BBQ pizza. I've only had two slices of pizza that I couldn't finish* - one was BBQ, and the other was a Ranch dressing slice.
* even terrible pizza is still edible.
Quote from: GodShifter on October 26, 2011, 10:39:03 AM
I like BBQ Chicken pizza. It's awesome. The California Pizza Kitchen's was great. I haven't eaten there in years, so I have no idea what it's like now, but, as I said, it used to be great.
The secret to any BBQ Chicken pizza is it must be cooked over a wood fire. If you just bake it in an oven, it's weak.
Sacrilegious! That's like saying McDonald's is a great burger joint.
ive had buffalo wing pizza that wasnt too bad..but its not my first choice by a long shot..chunks of chicken, buffalo hot wing sauce and blue cheese..
Quote from: demon gal on October 26, 2011, 05:40:59 PM
Quote from: GodShifter on October 26, 2011, 10:39:03 AM
I like BBQ Chicken pizza. It's awesome. The California Pizza Kitchen's was great. I haven't eaten there in years, so I have no idea what it's like now, but, as I said, it used to be great.
The secret to any BBQ Chicken pizza is it must be cooked over a wood fire. If you just bake it in an oven, it's weak.
Sacrilegious! That's like saying McDonald's is a great burger joint.
Well, as I said, I haven't eaten there in years. I've had no desire whatsoever.
Quote from: Lumpy on October 26, 2011, 05:33:18 PM
I hate BBQ pizza. I've only had two slices of pizza that I couldn't finish* - one was BBQ, and the other was a Ranch dressing slice.
I agree - if BBQ wasn't bad enough, the ranch is bullshit.
There's places around here that offer a cheeseburger pizza.
Bullshit.
Actually, I'm a big fan of the bacon cheeseburger pizza. There's several places around here that serve a really good one.
You Sick Fuck
ive had pretty good cheeseburger pizza too..i like it with pickles on it..good shit right there..
i give you the garbage plate pizza..
(http://farm3.static.flickr.com/2348/2171524251_2b37a8604a.jpg)
another rochester ny original..
MY EYES!!!!!
Quote from: Jor el on October 27, 2011, 04:44:04 PM
You Sick Fuck
I'm no purist, in any fashion. If something tastes good, I'll eat it. If it doesn't, I won't.
Quote from: mortlock on October 27, 2011, 06:18:47 PM
ive had pretty good cheeseburger pizza too..i like it with pickles on it..good shit right there..
i give you the garbage plate pizza..
(http://farm3.static.flickr.com/2348/2171524251_2b37a8604a.jpg)
another rochester ny original..
who vomited on the pizza?
Weeeird...I've never heard of a cheesebooger pizza before. Damn, that looks so nasty yo!!!!!
I'm going to assume that that cheeseburger trash can pizza (or whatever it's called) is way better than it looks. In fact, I bet it's awesome but, boy, it looks like roadkill.
That's the 'garbage plate' slice, guys. Garbage plate is an upstate NY thing, there have been threads/posts about it before. Macaroni salad (and some other stuff) on a slice is what you're looking at.
in that case I think I would rather have a cheeseburger trash can pizza. :P
You People Are Fucked In The Head
Quote from: Lumpy on October 28, 2011, 04:09:58 PM
That's the 'garbage plate' slice, guys. Garbage plate is an upstate NY thing, there have been threads/posts about it before. Macaroni salad (and some other stuff) on a slice is what you're looking at.
Hmmm....remember in Superman II towards the end when Clark Kent walks into the diner and that one guy orders a "garbage plate" and then Clark says "you are what you eat" ?
lol
Looks like diarrhea tho,but maybe it's like limberger cheese,smells bad but prolly tastes good.
In Sweden I once had a pizza with mashed potatoes, strips of beef and béarnaise sauce. Wish I'd taken a pic.
They make pierogi pizza with cheese onion and potatoes in Pittsburgh. Michaels pizza bar is the place I've had it and it rules.
The only weird pizza I've heard of here in SF is Banana Pizza. Never tried it but bananas on a pizza sounds really grody.
Quote from: Isabellacat on October 26, 2011, 12:07:39 AM
Who here digs BBQ Chicken Pizza?? I'm big fan of BBQ sauce in pizza although I bet east coast peoples think it's hella weird.
it's good, even the Lean Cuisine put it in the microwave is decent, considering the microwaves and the low fat cheese.
This thread should be LOCKED down.
(http://img4.myrecipes.com/i/recipes/ck/02/10/pizza-ck-522124-l.jpg)
breakfast pizza rules..
Quote from: astroman on September 30, 2011, 09:59:10 PM
pepperoni + jalapeno + pineapple (yeah, I said it) + xtra sauce
This but without the extra sauce plus add breakfast bacon and banana peppers. Best pizza ever.
Quote from: BrianDamage on November 05, 2011, 09:46:50 PM
Quote from: astroman on September 30, 2011, 09:59:10 PM
pepperoni + jalapeno + pineapple (yeah, I said it) + xtra sauce
This but without the extra sauce plus add breakfast bacon and banana peppers. Best pizza ever.
breakfast bacon?? what is the difference between that and dinner bacon??
Quote from: GodShifter on October 26, 2011, 08:17:53 PM
Quote from: demon gal on October 26, 2011, 05:40:59 PM
Quote from: GodShifter on October 26, 2011, 10:39:03 AM
I like BBQ Chicken pizza. It's awesome. The California Pizza Kitchen's was great. I haven't eaten there in years, so I have no idea what it's like now, but, as I said, it used to be great.
The secret to any BBQ Chicken pizza is it must be cooked over a wood fire. If you just bake it in an oven, it's weak.
Sacrilegious! That's like saying McDonald's is a great burger joint.
Well, as I said, I haven't eaten there in years. I've had no desire whatsoever.
California Pizza Kitchen is ohhhhkay,but as far as BBQ pizza goes they're not the best(although they are the ones who invented it).
Best BBQ chicken pizza I know of comes from Serrano's Pizza on 21st and Valencia here in SF. If y'all are ever in town I suggest you try them out. Probably the best pizza overall in SF. They're independent too and not a franchise like California Pizza Kitchen.
Quote from: mortlock on November 06, 2011, 05:34:30 PM
Quote from: BrianDamage on November 05, 2011, 09:46:50 PM
Quote from: astroman on September 30, 2011, 09:59:10 PM
pepperoni + jalapeno + pineapple (yeah, I said it) + xtra sauce
This but without the extra sauce plus add breakfast bacon and banana peppers. Best pizza ever.
breakfast bacon?? what is the difference between that and dinner bacon??
Just making sure no one thought I meant Canadian Bacon.
Had a pizza the other night at Maumee Bay Brewing: greek with chicken, but they also put cucumbers on it. Tasty.
greatest pizza ever..the calamari pizza..
(http://www.cheftraveler.com/wp-content/uploads/2008/06/picture-or-video-1632.jpg)
:o @ calamari-za... DO WANT
Good news, everyone! /prof farnsworth
I lost 10lb and got my BP down 20 pts. Headed to mellow mushroom and celebrating with salt-bomb pizza and IPA tonite!
(http://www.addictedtosaving.com/wp-content/uploads/2011/02/mellow-mushroom.jpg)
I would walk 10 miles to eat that Calamari Pizza.
Mellow Mushroom!!!
we ate at a mellow mushroom ages ago when we were in savanah. I was surprised at how good there pie was, and the decent beer selection they had. Even when the atmosphere/clientele went from high as hell dirty hippies hanging out to frat college dance party USA.
I usually don't expect much in the way of good food or beer selection from those places.
cool place
I've been gettin' Lonesome's pie delivered to the house lately. It's NY/WC hybrid type and fuckin' ace, save one bad experience.
Menu link:
http://www.lonesomespizza.com/?page_id=47 (http://www.lonesomespizza.com/?page_id=47)
Their web page design is awesome.
Quote from: MikeyT on September 30, 2011, 02:04:51 PM
C'mon, now. Don't you like pineapple with ham or Canadian bacon ?
Canadian bacon is ham not bacon
uh....I think that's what he was sayin'.
Hee, hee. Yes. Yes it was. ;D
last night i had:
bbq sauce, chicken, bacon, and garlic. (it's the designated hockey game pizza)
another wonderful standby is italian beef, and giardinara.
still trying to figure out the right accompaniments to bourbon chicken... mushrooms, and?
If things work out I may be able to have my favorite pizza in hood river at this place
http://doublemountainbrewery.com/
No shit? Wow. Charlie Devereux would be a great Boss. One of the chillist people i've ever met.
Stellar beer. I think they wood smoke their pizza pies too.
Nope they have them hotter than shit like 800-900 degree thin crust East coast type. super good. Across the rive in Bingen is another one of my fav pizza places called Solstice. that shit is wood fired. http://www.solsticewoodfirecafe.com/
Quote from: RAGER on January 03, 2012, 09:44:35 PM
Nope they have them hotter than shit like 800-900 degree thin crust East coast type. super good. Across the rive in Bingen is another one of my fav pizza places called Solstice. that shit is wood fired. http://www.solsticewoodfirecafe.com/
coal fired is the shit wood fired wishes it was coal fired. Only 3 places in NYC allowed to have coal fired. Angelo's by the Ed Sullivan theater is the best pizza that I've ever had. Everything about it was perfect. It was like they made the mozzarella in the place. I've been everywhere in the us and you can't find better pizza anywhere in America. Chicago pizza isn't even pizza. It's a fucking meat casserole. Some places in Cali do alright but the vegetarians ruin pizza there.
Sent from my iPhone using Tapatalk
Quote from: Demon Lung on January 03, 2012, 09:52:21 PM
Quote from: RAGER on January 03, 2012, 09:44:35 PM
Nope they have them hotter than shit like 800-900 degree thin crust East coast type. super good. Across the rive in Bingen is another one of my fav pizza places called Solstice. that shit is wood fired. http://www.solsticewoodfirecafe.com/
coal fired is the shit wood fired wishes it was coal fired. Only 3 places in NYC allowed to have coal fired. Angelo's by the Ed Sullivan theater is the best pizza that I've ever had. Everything about it was perfect. It was like they made the mozzarella in the place. I've been everywhere in the us and you can't find better pizza anywhere in America. Chicago pizza isn't even pizza. It's a fucking meat casserole. Some places in Cali do alright but the vegetarians ruin pizza there.
Sent from my iPhone using Tapatalk
Well up here in the NW we pride ourselves on being complete food snobs. We take the best of what every region has and put a slight spin on it. Not much of a spin but enough to know that the shit is full on local fare hand done snob fare. Sure we have a lot of shit around here for the average Joe Schmuck but they don't know shit about fuck anywhere you go. So I'd be willing to bet that our artisan pizzas here rival anything in Ny or New Haven.
BAAM!!
Quote from: RAGER on January 03, 2012, 09:44:35 PM
Nope they have them hotter than shit like 800-900 degree thin crust East coast type. super good. Across the rive in Bingen is another one of my fav pizza places called Solstice. that shit is wood fired. http://www.solsticewoodfirecafe.com/
Ha. No wonder the pizza there last we had to send back cuz it was this side of burnt. Took some arm twistin' but we got another pie not so Okie well done!
AND PNW BEER KILLS ALL OTHER BEER BREWED EAST OF US. THAT IS A STONE COLD FUCKIN' FACT, JACK.
Who gives a fuck about pizza when you got beer like we got?! ;)
Don't ever go to Apizza Scholls. No amount of arm twisting will get you another pie. they'd likely kick you out
Quote from: RAGER on January 03, 2012, 10:29:51 PM
Quote from: Demon Lung on January 03, 2012, 09:52:21 PM
Quote from: RAGER on January 03, 2012, 09:44:35 PM
Nope they have them hotter than shit like 800-900 degree thin crust East coast type. super good. Across the rive in Bingen is another one of my fav pizza places called Solstice. that shit is wood fired. http://www.solsticewoodfirecafe.com/
coal fired is the shit wood fired wishes it was coal fired. Only 3 places in NYC allowed to have coal fired. Angelo's by the Ed Sullivan theater is the best pizza that I've ever had. Everything about it was perfect. It was like they made the mozzarella in the place. I've been everywhere in the us and you can't find better pizza anywhere in America. Chicago pizza isn't even pizza. It's a fucking meat casserole. Some places in Cali do alright but the vegetarians ruin pizza there.
Sent from my iPhone using Tapatalk
Well up here in the NW we pride ourselves on being complete food snobs. We take the best of what every region has and put a slight spin on it. Not much of a spin but enough to know that the shit is full on local fare hand done snob fare. Sure we have a lot of shit around here for the average Joe Schmuck but they don't know shit about fuck anywhere you go. So I'd be willing to bet that our artisan pizzas here rival anything in Ny or New Haven.
BAAM!!
NYC pizza is all about the water that is used to make the dough. A lot of restuarants across the USA get NYC tap water shipped to them so they can use the water to make their dough. Pizza isn't supposed to have any more than 2 toppings on them. Pizza that has more than 2 toppings isn't pizza. What I've noticed about northwest pizza is too many toppings. I am a pizza nazi. I've had pizza in Italy. To can have your artisan pizza all that you want and some artisan pizzas are great. But nothing beats a plain slice
Sent from my iPhone using Tapatalk
Quote from: RAGER on January 04, 2012, 10:31:31 AM
Don't ever go to Apizza Scholls. No amount of arm twisting will get you another pie. they'd likely kick you out
Been once and meh. Definitely not "all that." I'll take a Lonesome's pie over theirs every time. I prefer our WC/NY hybrid pie to anything i've had. It took a few years, but we finally have quality artisan pizza in Portland. Only 2 toppings sounds kinda dull. It's not like i have to have everything piled on like cassarole, but i prefer 3-4 toppings on mine + a few fresh tomato slices. That's my idea of a good slice of pizza. A big PNW/WC DIPA to wash it down.
I just re-read this thread and it pissed me off even more the second time around.
Fuck.
Santarpio's - Boston
(http://img.photobucket.com/albums/v260/Brookman/abc65e11.jpg)
Quote from: Jor el on January 04, 2012, 03:34:11 PM
I just re-read this thread and it pissed me off even more the second time around.
Fuck.
Santarpio's - Boston
(http://img.photobucket.com/albums/v260/Brookman/abc65e11.jpg)
the crust looks waaay too bready
Sent from my iPhone using Tapatalk
Brier Hill Prizza @ Avalon Gardens - Youngstown
"Fuck man, no matter what we try our pizza just kinda sucks. Any ideas folks?"
"We could always get NYC tap water shipped here for the dough?"
:P
Quote from: Jor el on January 04, 2012, 03:34:11 PM
I just re-read this thread and it pissed me off even more the second time around.
Fuck.
Santarpio's - Boston
(http://img.photobucket.com/albums/v260/Brookman/abc65e11.jpg)
That's definitely
full of cheap beer after a show and i need to eat or throw up pizza. Too bad it'll likely have the opposite effect you want by the looks of it.
I don't know, man. That thing looks pretty good to me.
Quote from: libertycaps on January 04, 2012, 07:39:09 PM
Quote from: Jor el on January 04, 2012, 03:34:11 PM
I just re-read this thread and it pissed me off even more the second time around.
Fuck.
Santarpio's - Boston
(http://img.photobucket.com/albums/v260/Brookman/abc65e11.jpg)
That's definitely full of cheap beer after a show and i need to eat or throw up pizza. Too bad it'll likely have the opposite effect you want by the looks of it.
LC,
You're way wrong, Pard'ner.
Santarpio's is phenomenal.
Quote from: Demon Lung on January 04, 2012, 02:13:39 PMNYC pizza is all about the water that is used to make the dough.
::)
Looks like overly bready and over-cooked instant heartburn to me. I'm glad you enjoy it though. I'm not an angry enough of a person to start a shitstorm over a picture of a pizza.
I really should get off my ass and make my own pizza dough and get a stone. I have a fool proof way to wood fire pie at home. It's called a "Lil' Texas" Traegers smoker. Hmmmmmmm........
Must be the picture that makes you people think "bready."
It's the thinnest crust prizza I've ever had.
You DIY people able to get hot enough temp going for good crust?
i dont see that as bready either..looks very thin and quite scrump to me..im not saying there wouldnt be some heartburn involved but it would be worth it..
On the High setting i've gotten the internal temp of my wood burning Traegers up to around 450-480F when it's really hummin'. I'm pretty sure it's big enough in there to get a large 16" pie in. I know pizza can be wood fired in them. Have yet to try it myself. Maybe i should get a take 'n bake, a stone and try it out first?
Please do - and report your results.
So were can i buy a good quality pizza stone? I think i'll just dedicate it to the smoker and use it to wood fire similiar items if all goes well.
I could wood fire calzone, savory pastries, etc. too if all goes well.
Quote from: libertycaps on January 05, 2012, 01:05:16 PM
So were can i buy a good quality pizza stone? I think i'll just dedicate it to the smoker and use it to wood fire similiar items if all goes well.
the pampered chef
Sent from my iPhone using Tapatalk
Yeah, Pampered Chef or Williams-Sonoma.
I picked up a basic square stone w/rack at, I think, Bed Bath Beyond. Nothing fancy.
I got it for bagels, but ended up using it for cookies. I'll never use a cookie sheet again.
I can't cook for shit, but I enjoy baking.
Quote from: libertycaps on January 05, 2012, 01:05:16 PM
So were can i buy a good quality pizza stone? I think i'll just dedicate it to the smoker and use it to wood fire similiar items if all goes well.
Dude. go to Roses kitchen supply. Kinda down by the Montage. All different sizes. Fun place to shop at for kitchen stuff.
Next payday, i'll check out Roses. I'm staying the hell away from Montage though.
**A re-post from the "What's for dinner?" thread because I'm too lazy to do otherwise!**
Holy foodgasm! This place was great! http://www.blueribbonpizzeria.com (http://www.blueribbonpizzeria.com)
Absofuckinglutely awesome, artisan "California" pizza.
Tuna Crudo w/ Avocado a lemon olive oil appetizers. Yum!
A very nice baby greens salad w/blue cheese,pomegranate and the most perfectly roasted candied crunchy pecans.
The pizza was wood fired. Here's something I'd never even thought of.... HEAVY CREAM? Parmigiano reggiano the most perfect, crumbly sausage and basil. Garnished with mint leaves?
If there was any negative about the pie it would be that the crust could have been thicker.
Washed it down with an Ale Smith IPA. A very tasty SD brew.
I'm sure this sounds absolutely horrific to an NY purist, but you have no idea how freaking good this was.
My favourite local place La Favorita, does a tomato, mozzarella, sliced potato and spinach with an egg cracked in the middle of the pizza and baked. Best veggie pizza ever!
Also, apologies to anyone of Italian origin on the board but I had a Haggis pizza on Fri night and it rocked!
Quote from: Jor el on January 05, 2012, 01:44:42 PM
Yeah, Pampered Chef or Williams-Sonoma.
I picked up a basic square stone w/rack at, I think, Bed Bath Beyond. Nothing fancy.
I got it for bagels, but ended up using it for cookies. I'll never use a cookie sheet again.
I can't cook for shit, but I enjoy baking.
How did the bagel making go? Seems like something that would take a lot of practice for me to make correctly.
Haven't got to the bagels yet.
My brother makes amazing bagels - that's what got me interested.
bagel recipes please.
Quote from: Jor el on January 04, 2012, 08:24:18 PM
Quote from: libertycaps on January 04, 2012, 07:39:09 PM
Quote from: Jor el on January 04, 2012, 03:34:11 PM
I just re-read this thread and it pissed me off even more the second time around.
Fuck.
Santarpio's - Boston
(http://img.photobucket.com/albums/v260/Brookman/abc65e11.jpg)
That's definitely full of cheap beer after a show and i need to eat or throw up pizza. Too bad it'll likely have the opposite effect you want by the looks of it.
LC,
You're way wrong, Pard'ner.
Santarpio's is phenomenal.
Im a little late to the party here but Santarpios is fuckin awesome. The pizza the nutz and the Combo is good too.
Inside of my Lil Texas smoker is 19" x 24" so plenty of room for a large pie. If taxes aren't too bad i'll be getting a pizza stone this weekend along with some other kitchen basics that need replacing.
last nights dinner:
BLT Pizza:
(http://farm8.staticflickr.com/7132/7081380223_6505312a26.jpg)
I really don't know what to say about that
if that was a taco pizza id be way more enthused about it..
(https://encrypted-tbn1.google.com/images?q=tbn:ANd9GcT54COo848MBsJe_7quNFscwu0-5ZbwT0bHJcfOQRHBsCRhOmHAXg)
if you like blts, you like it.
not an everyday type of thing, but once or twice a year its pretty enjoyable.
if theres mayo on it than it probably kicks ass..
flatbread breakfast pizza from the other morning
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_00771.jpg)
Balsamic fig pizza the wife and I made a little while ago.
fresh homegrown figs and arugla
grated pecorino romano
crumbled goat cheese
balsamic drizzle
It was delish.
(http://i3.photobucket.com/albums/y58/richdanna/2012-07-14_13-42-20_533-1.jpg)
that looks really good. i would have opted for a lemon anchovy vinaigrette instead of the balsamic but hey it's not ma pizza.
Quote from: RAGER on September 10, 2012, 11:19:50 AM
that looks really good. i would have opted for a lemon anchovy vinaigrette instead of the balsamic but hey it's not ma pizza.
Well, I'm not an anchovy person so the wife was being kind to me. That and I don't think she would have thought of that either. It definitely needed some acid to cut through the sweetness of the figs and the richness of the goat cheese.
Quote from: juggernaut on September 09, 2012, 11:28:44 PM
Balsamic fig pizza the wife and I made a little while ago.
fresh homegrown figs and arugla
grated pecorino romano
crumbled goat cheese
balsamic drizzle
It was delish.
(http://i3.photobucket.com/albums/y58/richdanna/2012-07-14_13-42-20_533-1.jpg)
I'd pay you to make me one of those but I don't live in the neighborhood.
Pizza from the PNW and California is close to immoral. You people should go back to your granola bean sprouts Lattes and leave the real deal to Chicago.
Pizza in chicago isn't even pizza. It's a fucking meat casserole
chicago pizza blows chunks. how can anybody eat more than 1/3 of a piece? FATTY.
the only time id ever eat a chicago style pizza is if i was in chicago..
There's great thin crust pizza in Chicago, don't kid yourself. Not that many places make deep dish pizza. If you think deep dish is all they eat, you don't know shit. Also, the only deep dish pizza to get would be spinach, or spinach/mushrooms (no meat). If you ordered your deep dish pizza with meat, you played yourself (exception: Lou Malnotti's deep dish sausage is a rare, guilty pleasure. Yes, it does come with a solid disc of sausage meat, but the crust and sauce make it work). If you insist on ordering the wrong stuff, you're beyond help.
If we're going to diss pizzas, get your fruity balsamic figgy pizza the fuck oot of here. That doesn't even qualify as pizza, it's an abomination. Same with a 'breakfast pizza' -- that looks like a crime against pizza. The only proper "breakfast pizza" is last night's leftovers, served cold. I also see a BLT pizza (lettuce on a pizza? Jesus wept.) You people have a lot of nerve dissing Chicago pizza. I'll bet none of you have even been to Chicago (maybe a few days at most.) Lets get down to brass tacks: Pizza comes with tomato sauce. Once in a blue moon, you can go with a white pizza or pesto, if you're feeling crazy. Barbecue sauce, ranch dressing, fruits, goat cheese, salad on top -- stop calling it pizza.
Also, there is bad pizza everywhere in the USA. I don't care what area you name, I guarantee you can find some below-average or lousy pizza there (and not just the national chains).
Quote from: Lumpy on September 16, 2012, 05:57:57 AM
There's great thin crust pizza in Chicago, don't kid yourself. Not that many places make deep dish pizza. If you think deep dish is all they eat, you don't know shit. Also, the only deep dish pizza to get would be spinach, or spinach/mushrooms (no meat). If you ordered your deep dish pizza with meat, you played yourself (exception: Lou Malnotti's deep dish sausage is a rare, guilty pleasure. Yes, it does come with a solid disc of sausage meat, but the crust and sauce make it work). If you insist on ordering the wrong stuff, you're beyond help.
If we're going to diss pizzas, get your fruity balsamic figgy pizza the fuck oot of here. That doesn't even qualify as pizza, it's an abomination. Same with a 'breakfast pizza' -- that looks like a crime against pizza. The only proper "breakfast pizza" is last night's leftovers, served cold. I also see a BLT pizza (lettuce on a pizza? Jesus wept.) You people have a lot of nerve dissing Chicago pizza. I'll bet none of you have even been to Chicago (maybe a few days at most.) Lets get down to brass tacks: Pizza comes with tomato sauce. Once in a blue moon, you can go with a white pizza or pesto, if you're feeling crazy. Barbecue sauce, ranch dressing, fruits, goat cheese, salad on top -- stop calling it pizza.
Also, there is bad pizza everywhere in the USA. I don't care what area you name, I guarantee you can find some below-average or lousy pizza there (and not just the national chains).
I didn't diss Chicago pizza. I just said that deep dish isn't a pizza it's a casserole. So you can find ny style pizza in Chicago but it's hard to find Afro dish in ny. That says it all. I have no clue about chicagos real pizza
Quote from: MadJohnShaft on September 15, 2012, 07:25:29 AM
Pizza from the PNW and California is close to immoral. You people should go back to your granola bean sprouts Lattes and leave the real deal to Chicago.
RedNeckShaft :D
I tried to rant a little bit about pizza, how did I do?
NY pizza is -- overall -- mostly pretty average, there are some amazing ones but also tons of average/below average ones too. Quality varies widely, but it's hard to make a pizza so bad that you can't finish your slice. I've only had two slices like that, both in New York (one was BBQ, one was ranch. Never again!)
Ranch on pizza!!??
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/jackgif.gif)
As someone who's been to Italy many times I demand this thread be deleted.
lumpy, you sir are dead wrong on the breakfast pizza comment. how dare you??
i do agree leftover pizza is great for breakfast, but so is breakfast pizza when done right..im sure you can find a killer breakfast pizza near you..
What's wrong with meat + deep dish?
But yeah, tomato sauce necessary.
Quote from: astroman on September 19, 2012, 10:42:25 PM
What's wrong with meat + deep dish?
But yeah, tomato sauce necessary.
Too much meat can be gross. Especially pizza meat (pepperoni, sausage)
In Norway, they don't put any kind of sauce at all on their pizza. It's basically cheesy bread with whatever toppings you want.
Their crust is thick, flaky and more akin to a 3/4" inch homemade dessert pie crust than a pizza crust.
it may have been to rich for me though, I could easily eat half a large myself, but about 2 hours later my gas propelled me over Oslo rooftops.
fairly representative of their pizza:
https://www.peppes.no/pp08/app/?wicket:interface=:3:::: (https://www.peppes.no/pp08/app/?wicket:interface=:3::::)
My bro had Prizza in Norway (just to see if it could possibly be worse than Vermont).
Said it was a pool of oil.
Scandinavians should stick to hott blondes and Rock and Roll
Yeah it was pretty oily. The depth of the pool varied from place to place though.
Near as I could tell, the oil comes from the super rich/weirdo cheese they put on; it's not mozzarella, at least none I've run across. They called it that... but it wasn't by any stretch.
My wife thought it was alot closer to brie than mozza.
(http://1.bp.blogspot.com/-BX8Q6c87H94/TdVIpMhSsPI/AAAAAAAAAGw/aSOOuvuj3Gs/s1600/20070105rochpie-thumb.jpg)
Best thread ever. I loooove pizza and pizza obviosly loves me back.... ;D
(http://2.bp.blogspot.com/_iwkICuApuh0/TS_DkfGcY5I/AAAAAAAAAHI/OQaL4T3GIpw/s1600/pizza-burger_s.jpg)
(http://www.chicagogluttons.com/wp-content/uploads/2007/09/gullivers-pan-pizza-closeup.jpg)
Is California still making Pizza? With Salmon and Sprouts on it?
This thread is the serious food business....
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_1953_zps8ec7f98b.jpg)
I made my own the other night, it was ok but I need to work on it :D
Looks good to me!
the dough was a tiny bit stodgy and lacking flavour for me, I'll have a look through the dough recipes here soon and try again :) got the sauce down though! Gonna try a sauce stuffed crust next time too!
Check these links for the real deal dough
http://www.saveur.com/article/Recipes/Pasta-da-Pizza-Naples-Style-Pizza-Dough
http://www.saveur.com/article/Recipes/Master-Pizza-Dough
the first recipe is pretty much exactly what I used, though plain flour not '00' flour which probably makes all the difference, yum!
whats the corn meal seed or whatever that stuff is that you throw down for the dough to go on..??
Yellow corn meal
If you are lazy or don't want the mess you can make your pizza on a sheet of silicon paper and stick that right on the stone. Works beautifully
.
Cornmeal is like little ball bearings.
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_1970_zps59c55772.jpg)
Sauce stuffed crusts! This one was extra garlicky with mushrooms and lots of fresh basil...
Gonna try goats cheese stuffed crusts next time ;)
UK based pizza
**shudder**
The horror
how bloody dare you! ;)
Your pizza is declared an abomination.
Dang, I shore do wish I was rich and powerful like MJS and could thus afford to expend valuable energy and resources hating other peoples' pizza.
:D
You don't wish that - you couldn't do it with the flare I have and it would not work.
Everyone knows foreign and California pizzas are bad. Everyone.
Goddamnit you're misspelling shit intentionally now just to piss me off
and it's working. >:( >:( >:( >:( >:( >:( >:( >:( >:( >:( >:( >:(
(http://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Ric_Flair_-_Wooooo.jpg/220px-Ric_Flair_-_Wooooo.jpg)
(http://teressamorris.com/wp-content/uploads/2012/05/does-not-equal.gif)
(http://upload.wikimedia.org/wikipedia/en/thumb/2/2d/Single_shot,12_Gauge,_flare_gun.jpg/300px-Single_shot,12_Gauge,_flare_gun.jpg)
Quote from: MadJohnShaft on May 29, 2013, 11:24:12 AM
You don't wish that - you couldn't do it with the flare I have and it would not work.
Everyone knows foreign and California pizzas are bad. Everyone.
no one from chicago is allowed to talk about pizza. That deep dish shit is the troo abomination.
MadJohnShaft and his cousin Norb will teach you about Deep Dish.
(http://konopaki.com/wp-content/uploads/2009/04/chicago_pizza_sm.jpg)
Chicago style pizza, ick. I also am wary of UK boiled pizza. doesn;t sound good.
I like West coast and New Haven style and also Old World,duh.
^old testament shit right there..
your pizza's makin' me hungry, jumz!
/Cali luv
A mild breeze makes you hungry, vegan.
That is a picture of thick crust pizza, not Chicago style deep dish pizza.
DeepDishShaft is so cute when he gets self-righteous
Oakland style pizza = mouse droppings, sprouts, and some repulsive non-dairy vegan FAGGOT cheese.
Those are not rat turds, they are capers.
Quote from: MadJohnShaft on May 31, 2013, 12:19:02 PM
Oakland style pizza = mouse droppings, sprouts, and some repulsive non-dairy vegan FAGGOT cheese.
:D
(http://t3.gstatic.com/images?q=tbn:ANd9GcTc9Bdg1PhaIvTq5M-E112pautuNUZs5pFM6kFlarG85V3ZjTWg)
(http://t3.gstatic.com/images?q=tbn:ANd9GcRk33oATU2-ymCiMBQY4r8660eiaLDjLzKz5eaqcgu5oE5rpzBhEw)
I don't do those inch a round pepperonis for just that reason, you get a yicky cup of grease - if I have those I would hack off a corner so they don't curl -
I like those big full sized slices instead.
Quote from: MadJohnShaft on June 03, 2013, 10:00:54 AM
I don't do those inch a round pepperonis for just that reason, you get a yicky cup of grease - if I have those I would hack off a corner so they don't curl -
I like those big full sized slices instead.
this one joint that I go to called Emilio's makes the 2nd best pepperoni pie that I've had. They have square chunks of pepperoni. Awesome. The best pepperoni slice that I've had is in the city in the same building as the Ed Sullivan theater.
Quote from: MadJohnShaft on June 03, 2013, 10:00:54 AM
I don't do those inch a round pepperonis for just that reason, you get a yicky cup of grease - if I have those I would hack off a corner so they don't curl -
I like those big full sized slices instead.
Yeah I know. sometimes the kale on the pizza will cup and hold onto too much of the lemon vinaigrette.
Kale? Lemon? That's not pizza. That's flatbread...
You are culinarily correcting me? Ha!
I'm pizza correcting you. Because you obviously need to be corrected. It isn't just you. Most people on the west coast don't know the difference between flatbread and pizza. Just like the whole pattie melt / grilled cheese thing...
Not sure how you can correct me on anything culinarily. Just because you;re on the East means jack fuck all. The difference in pizza and flatbread is the dough. Do you even know what "00" four is?
If you want to argue the differences between boxed macaroni and cheese, I will gladly concede. Until then, shut yer macaroni hole.
I can correct you because you are wrong. That shit isn't pizza. Ypu aren't the end all be all of the culinary arts because you work the salad station a longhorn steakhouse dude. The ONLY people in the world that consider shit like that pizza live on the west coast of the USA.
This article seems to do a decent job of explaining it.
http://www.helium.com/items/1436773-pizza-new-york-west-coast-the-difference-between-east-and-west-coast-pizza
Quote from: MadJohnShaft on June 03, 2013, 10:00:54 AM
I don't do those inch a round pepperonis for just that reason, you get a yicky cup of grease - if I have those I would hack off a corner so they don't curl -
I like those big full sized slices instead.
do you jump up on a chair and stomp your feet until someone takes a napkin and soaks up all that yicky grease? EWWWWWWWWWWW!
Pizza in Italy-thin crispy crust, simple, no more than one topping, easy on the cheese.
Chicago pizza-Thick chewy doughy crust, a folded wool blanket of adhesive like cheese, pound sof fucking cheese...then grab the cheese shaker and spend 20 minutes emptying its contents to your already tire sealant lookin pie,half a dozen "toppings" tho they are more like "stuffings".
CA pizza- semi thick chewy crust, 6 or more largely inappropriate toppings per pie (hold the mint infused duck livers on my slice please)
NY pizza-thin crispy crust, simple, a couple toppings max..admittedly too much grease.
so its easy to see why I only Like NY style pizza and why its hard to even call deep dish "pizza".
IM more forgiving about weird toppings than I am about the crust.
it has to be thin and crispy, cant be a soggy doughball or Im out.
there are plenty of thin crust CA pizzas, which I am a fan of. but NY, crispy? so the pizza Louie eats in the opening credits of Louie is not real NY pizza because it can be folded?
It has to be able to hold its self up.
Quote from: priest on June 03, 2013, 04:35:01 PM
there are plenty of thin crust CA pizzas, which I am a fan of. but NY, crispy? so the pizza Louie eats in the opening credits of Louie is not real NY pizza because it can be folded?
Okay its a fine line but by crispy I mean not chewy...its still somewhat pliable but juts barely.
CA, even the thin crust is still a bit too thick and more importantly too chewy or doughy.
I fold NYC pizza when I get the big ole MC Search slices that are like 10 inches wide at the crust edge.
If you dont fold , it can be tough to manuever those wide slabs towards your facehole and you risk a big glob of greasy cheese sliding off the crust and onto the sleeve of your LL Cool J track suit.
I could do without NYC pizza just fine too. Its not that its that great, its just that the other pizzas REALLY suck.
I dunno everyone's style of pizza is ok in it's own right. There's nothing wrong with 10 pounds of sausage and cheese. It's just not a pizza it's a casserole. There's nothing wrong with the west coast "pizza" either. It's just not pizza. It's salad on pizza dough. Which makes it a fucking flatbread.
Pizza Nazis = LOL
Quote from: mortlock on June 02, 2013, 11:43:56 PM
(http://t3.gstatic.com/images?q=tbn:ANd9GcRk33oATU2-ymCiMBQY4r8660eiaLDjLzKz5eaqcgu5oE5rpzBhEw)
Pornographic... :D
"Deep Dish isn't real pizza" -- I think that's a fair statement. It can still be mighty tasty though. Even if you're a Pizza Nazi.
Folding your thin crust slice: that's not a problem. But a floppy crust sucks.
I'm no crust texture Nazi. as long as the sauce and the cheese is right, I can deal with almost anything, deep dish included
I bet most of you don't even know what "00" four is.
I do
I don't, but I could probably google it..
Quote from: priest on June 03, 2013, 07:58:22 PM
as long as the sauce and the cheese is right, I can deal with almost anything, cardboard box included
whoa, whoa, whoa- hold the phone. that's not what I typed! what's going on here? did Shaft get Bridget to hack into the system and change what I wrote? this is a dirty outrage! I won't stand for it! my freedom of speech has been violated, my character defamed, my opinion besmirched, and I demand retribution this instant!
It's spelled "ootrage". Thank you.
Quote from: Demon Lung on June 03, 2013, 08:11:49 PM
I bet most of you don't even know what "00" four is.
Fineness of the flour used for the pizza dough?
Quote from: Dunedin on June 07, 2013, 04:32:31 PM
Quote from: Demon Lung on June 03, 2013, 08:11:49 PM
I bet most of you don't even know what "00" four is.
Fineness of the flour used for the pizza dough?
fuck if I know bro. I was just mocking rager for using that as a comeback to me...
Quote from: RAGER on May 29, 2013, 07:53:29 PM
Chicago style pizza, ick. I also am wary of UK boiled pizza. doesn;t sound good.
I like West coast and New Haven style and also Old World,duh.
RAGER; we deep fry pizza here.
MJS; foreign pizza? You mean like Italian?
Re: MJS statement. :D ;D
Re: my statement. DL is easily confused by a simple typo. And no. You boil pizza. I saw it on the Travel Channel.
Quote from: Dunedin on June 07, 2013, 04:32:31 PM
Quote from: Demon Lung on June 03, 2013, 08:11:49 PM
I bet most of you don't even know what "00" four is.
Fineness of the flour used for the pizza dough?
Correctomundo.
Yesterday I was having a pint with the owner of Apizza Scholls, arguably one of the most successful and popular pizzerias in Portland. We didn;t talk pizza at all but talked about Volkswagens and a mutal friends restaurant. People stand in line around the damn block to get into his place.
They close when they run out of dough. Even you east coasters would dig this shit.
http://apizzascholls.com/index.html
Can we settle on something here: what is THE best way to eat leftover pizza? Warm it up in a pan, oven or just cold?
For breakfast, DEEP DISH (cold). Spinach/Mushroom: hear me now and believe me later.
For thin crust, it's been said that the first time the crust is cooked is the best it will ever be. Something about reheating the gluten, getting tough/changing texture. But there's a method to reheat slices on the stovetop (!) in a large covered pan. The bottom of the pan revives the crust, while diffuse heat in the chamber warms up the toppings. Be careful, you can scorch the crust if you don't pay attention. It works, and is slightly better than reheating in the oven, but possibly not worth the trouble.
http://www.google.com/search?client=safari&rls=en&q=reheat+pizza+stove+top&ie=UTF-8&oe=UTF-8 (http://www.google.com/search?client=safari&rls=en&q=reheat+pizza+stove+top&ie=UTF-8&oe=UTF-8)
Quote from: Lumpy on June 09, 2013, 06:32:22 PM
For breakfast, DEEP DISH (cold). Spinach/Mushroom: hear me now and believe me later.
For thin crust, it's been said that the first time the crust is cooked is the best it will ever be. Something about reheating the gluten, getting tough/changing texture. But there's a method to reheat slices on the stovetop (!) in a large covered pan. The bottom of the pan revives the crust, while diffuse heat in the chamber warms up the toppings. Be careful, you can scorch the crust if you don't pay attention. It works, and is slightly better than reheating in the oven, but possibly not worth the trouble.
http://www.google.com/search?client=safari&rls=en&q=reheat+pizza+stove+top&ie=UTF-8&oe=UTF-8 (http://www.google.com/search?client=safari&rls=en&q=reheat+pizza+stove+top&ie=UTF-8&oe=UTF-8)
oh wow. I'm going to try this out.
Quote from: MichaelZodiac on June 09, 2013, 07:59:53 AM
Can we settle on something here: what is THE best way to eat leftover pizza? Warm it up in a pan, oven or just cold?
just like everything, use a microwave.
Quote from: MichaelZodiac on June 09, 2013, 07:59:53 AM
Can we settle on something here: what is THE best way to eat leftover pizza? Warm it up in a pan, oven or just cold?
Yes warm up in cast iron skillet with lid and have pizza salad.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_09631_zps7b1d8a3e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_09631_zps7b1d8a3e.jpg.html)
Quote from: MichaelZodiac on June 09, 2013, 07:59:53 AM
Can we settle on something here: what is THE best way to eat leftover pizza? Warm it up in a pan, oven or just cold?
Method depends on degree of hangover/lateness.
mmmm I love it cold, especially if it had anchovies on it....with a nice hot cup of breakfast tea...
for me to like cold pizza, it cant really be 'cold'. it has to be more 'room temp'..
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps68ac5fd9.jpg)
(http://i15.photobucket.com/albums/a355/CircusFreak000/IMG_1929_zps9f85656d.jpg)
French pizza ;)
They call that "kids pizza" in the local Italian restaurants around here. Comes with the fries and everything.
good shit..im good with a French bread pizza even though it goes against everything I believe a pizza should be.
Quote from: MadJohnShaft on June 14, 2013, 06:55:39 AM
(http://i1153.photobucket.com/albums/p520/madjohnshaft/photo_zps68ac5fd9.jpg)
details please.
That british French Bread pizza is what we feed to prisoners and the untouchable.
(Wonder why my pizza looks so black, must be a shadow effect because you can see the part in the sun was not).
Best pizza around here in Ventura county is Toppers Pizza Place favorite is their creamy garlic chicken pizza.
(http://3.bp.blogspot.com/-J8909Az5mVk/UMf36d9dM5I/AAAAAAAAAGU/8_mbcksJzG4/s1600/Toppers+001.jpg)
Hmmmm
too many toppings...just too much shit on there.
Call it unholy but I really really like shoarma pizza dipped with garlic sauce.
Quote from: diasdegalvan on August 07, 2013, 09:45:41 PM
Best pizza around here in Ventura county is Toppers Pizza Place favorite is their creamy garlic chicken pizza.
(http://3.bp.blogspot.com/-J8909Az5mVk/UMf36d9dM5I/AAAAAAAAAGU/8_mbcksJzG4/s1600/Toppers+001.jpg)
Right behind their Zesty Baja Fajita Pizza.
Pizza for macho non-Californians
(http://cdn.tastesofchicago.com/images/lou-malnatis-pizza-hero-feature.jpg)
looks more like an "open face" calzone :D
big ole blob of tire sealant lookin cheese goo. theres a crust somewhere under that mess right?
I've never been a fan of chicken on pizza. Whatevs.
Those pies that Shaft posted look tasty, though.
they sure do, but what's with that one with mushrooms? that's kind of "out there" for Chicago, no? plus, I don't know if I can eat that many mushrooms!
I like the extra crust-lip on those. as if to say "this is how high the toppings would be piled on a California pizza, those crazies! we plain midwestern folk don't need none of that crud. our extra high crust-lip® serves as a reminder of this. like leaving an empty seat for Elijah at Passover. that is-- if you were a dirty, Christ-killing Jew, which thank God you're not!"
Upon further review, the box from my pizza would buttfuck that gay ass chicken stir fry pizza that no one wants.
Pizza is Chicago Deep dish. NY floppy thin crust, and the rest of them when it's a basic margarita cooked on some woodfire fucking doom thing by hipster indie rockers - and that's it. No Californians allowed.
fuck chicken on pizza. doesn't belong, neither do pineapples. fuck that shit. chicken wing pizza is a bad idea.
Quote from: MadJohnShaft on August 08, 2013, 03:27:08 PM
Pizza for macho non-Californians
(http://cdn.tastesofchicago.com/images/lou-malnatis-pizza-hero-feature.jpg)
Their pizza is good (a little cornmeal in the crust I believe, keeps it crispy) but the sausage version is gross/guilty pleasure... there's a big disc of sausage meat covering the whole pizza (hiding underneath the cheese).
That's not why the cornmeal is there.
Cornmeal might not be mixed into the dough, but maybe sprinkled on the pant to keep the dough from sticking.
Quote from: mortlock on August 08, 2013, 11:01:36 PM
fuck chicken on pizza. doesn't belong, neither do pineapples. fuck that shit. chicken wing pizza is a bad idea.
pineapple and ham (candian bacon) on pizza is good. normally I dont go in for non trad toppings but thats a great combo.
Quote from: Chovie D on August 09, 2013, 06:16:37 PM
Quote from: mortlock on August 08, 2013, 11:01:36 PM
fuck chicken on pizza. doesn't belong, neither do pineapples. fuck that shit. chicken wing pizza is a bad idea.
pineapple and ham (candian bacon) on pizza is good. normally I dont go in for non trad toppings but thats a great combo.
yeah it is. It's rare to find a place that does it on strong island though. This one spot used to do it and used dried pineapple. That was good.
you two make me sick.
I remember when slices were $.75 and ranch was a HUGE no-no.
Ranch on a pizza is a crime against nature, and so is BBQ sauce.
I've had a good pesto pizza, and a good white sauce pizza, but tomato sauce is best, lets not lose our minds here.
Quote from: Lumpy on August 10, 2013, 12:28:21 AM
Ranch on a pizza is a crime against nature, and so is BBQ sauce.
I've had a good pesto pizza, and a good white sauce pizza, but tomato sauce is best, lets not lose our minds here.
To me, thin crust NYC margherita style with fresh mootz cooked in a wood\coal fired oven is the epitome of the pizza making arts. Everything else is just a pale imitation.
I don't even recognize that deep dish nonsense as pizza.
Quote from: juggernaut on August 12, 2013, 04:47:26 PM
Quote from: Lumpy on August 10, 2013, 12:28:21 AM
Ranch on a pizza is a crime against nature, and so is BBQ sauce.
I've had a good pesto pizza, and a good white sauce pizza, but tomato sauce is best, lets not lose our minds here.
To me, thin crust NYC margherita style with fresh mootz cooked in a wood\coal fired oven is the epitome of the pizza making arts. Everything else is just a pale imitation.
I don't even recognize that deep dish nonsense as pizza.
Slow clap
You ever have a 'Grandma' slice? It rules. Thick crust with the tomato sauce on top, and a little fresh garlic. Cheese underneath. No other toppings. The crust has three different textures... crispy on the bottom, fluffy dough in the middle, and chewy/moist on top. Rectangular pan, cut in squares.
It's not that Pzza Hut thick crust you ate before billybob, it's a whole nother deal
Quote from: Lumpy on August 12, 2013, 06:50:42 PMYou ever have a 'Grandma' slice? It rules. Thick crust with the tomato sauce on top, and a little fresh garlic. Cheese underneath. No other toppings. The crust has three different textures... crispy on the bottom, fluffy dough in the middle, and chewy/moist on top. Rectangular pan, cut in squares.
i dunno man. Some places throw some fresh basil on top.
Id never heard of a grandma pizza. looks kind of like foccacia.
There was a place in NYC's little italy that had this..
(http://slice.seriouseats.com/images/20090807-npt-grandma.jpg)
The pizza my Italian step grandmother made as the family recipe and called pizza was a corn meal and flour based crust, oil, and anchovies - it was a thing for them since forever but not so well loved by the newbies
fuck yeah....put some chovies on that bitch! ;)
No tomato just those three things. They used corn oil, there was no olive oil in the U.P.
(http://t3.gstatic.com/images?q=tbn:ANd9GcSydj9N_iWL06fLNx2McbqGxHOqf5J-90xva8CWdr5-96S6YTAb6g)
(http://blogs.kcrw.com/goodfood/wp-content/uploads/2013/04/anchovies.jpg)
I made a pizza last night with anchovies tomaters and sliced smoked andouille sausage. Just olive oil and garlic on the crust.
pics or it didn't happen..
Quote from: Lumpy on August 12, 2013, 06:50:42 PM
You ever have a 'Grandma' slice? It rules. Thick crust with the tomato sauce on top, and a little fresh garlic. Cheese underneath. No other toppings. The crust has three different textures... crispy on the bottom, fluffy dough in the middle, and chewy/moist on top. Rectangular pan, cut in squares.
You mean sicilian pizza?
http://en.wikipedia.org/wiki/Sicilian_pizza
My great grandmother from Sicily used to make it by hand in an apt in NYC. Still the best version I've ever had. It's a nice change of pace now and then but I still prefer thin crust.
Quote from: juggernaut on August 15, 2013, 02:35:23 PM
Quote from: Lumpy on August 12, 2013, 06:50:42 PM
You ever have a 'Grandma' slice? It rules. Thick crust with the tomato sauce on top, and a little fresh garlic. Cheese underneath. No other toppings. The crust has three different textures... crispy on the bottom, fluffy dough in the middle, and chewy/moist on top. Rectangular pan, cut in squares.
You mean sicilian pizza?
http://en.wikipedia.org/wiki/Sicilian_pizza
My great grandmother from Sicily used to make it by hand in an apt in NYC. Still the best version I've ever had. It's a nice change of pace now and then but I still prefer thin crust.
nah the Sicilian is different than the grandma. The grandma is made with marinara not pizza sauce. It has circles of mozzarella on it . And basil. But it seems like their is more marinara in the perfect spots. It's a thinner crispier less bready crust than the Sicilian.
Quote from: Demon Lung on August 15, 2013, 04:17:41 PM
Quote from: juggernaut on August 15, 2013, 02:35:23 PM
Quote from: Lumpy on August 12, 2013, 06:50:42 PM
You ever have a 'Grandma' slice? It rules. Thick crust with the tomato sauce on top, and a little fresh garlic. Cheese underneath. No other toppings. The crust has three different textures... crispy on the bottom, fluffy dough in the middle, and chewy/moist on top. Rectangular pan, cut in squares.
You mean sicilian pizza?
http://en.wikipedia.org/wiki/Sicilian_pizza
My great grandmother from Sicily used to make it by hand in an apt in NYC. Still the best version I've ever had. It's a nice change of pace now and then but I still prefer thin crust.
nah the Sicilian is different than the grandma. The grandma is made with marinara not pizza sauce. It has circles of mozzarella on it . And basil. But it seems like their is more marinara in the perfect spots. It's a thinner crispier less bready crust than the Sicilian.
Interesting. Sounds pretty tasty.
In Ogunquit Maine last night we had the 'a basic margarita cooked on some woodfire fucking dome thing by hipster indie rockers' pizza and it was great, as always.
Made a pizza in one of my DeBuyer pans last night. Pizza cacio e pepe with onions and garlic.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_15901_zps3be7cfcd.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_15901_zps3be7cfcd.jpg.html)
Then finished it off with some fresh arugula and oil
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_15911_zps2fee0ea3.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_15911_zps2fee0ea3.jpg.html)
somebody give Shaft the smelling salts
Quote from: RAGER on January 08, 2014, 12:23:44 PM
Made a pizza in one of my DeBuyer pans last night. Pizza cacio e pepe with onions and garlic.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_15901_zps3be7cfcd.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_15901_zps3be7cfcd.jpg.html)
Then finished it off with some fresh arugula and oil
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_15911_zps2fee0ea3.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_15911_zps2fee0ea3.jpg.html)
dude, not that im trying to fuck with your culinary skillz, but calling that 'pizza' is a stretch. not saying it doesn't look good, just saying it aint pizza. if you folded that together, it would be a sandwich not a calzone.
I figure if they make pizza cacio e pepe in Rome and call it pizza then I surely can. I just added garlic, onions, and arugula.
I love our pizza debates. How do you feel about turkey bacon. I find it near blasphemous but still enjoy it. I would rather it be called fried turkey strips though and not bacon cuz bacon is holy.
http://www.vice.com/read/this-man-has-survived-on-pizza-alone-for-25-years?utm_source=vicefbus (http://www.vice.com/read/this-man-has-survived-on-pizza-alone-for-25-years?utm_source=vicefbus)
Frozen Pizza dough is the way to go. The weird Produce World store sells unmarked frozen individual bags of dough for 0.78 and they are perfect.
I've been ordering from this pretty great pizza place and today I found myself standing in front of it this evening - it's just a counter place with no seats. They have escolana style
I suppose I could google it, but..what is escolana style pizza??
Never heard of it either.
It's apparently off their menu now - it was their family recipe, like Chicago deep dish style a bit - so the crust was more pastry like but the thin crust version of that.
Did it have some sausage stuffed olives on it because I found something like that with a similar spelling.
that's good to know, I was worried it had something to do with colons and enemas..
Ascolana, we had it last night. Delicious.
Ok. What kinds of toppings? Are there a specific kind of olives? What's ascolana?
You have to put unpitted green cocktail olives up yer butt for 2 weeks to ferment first.
Helpful tip: if any make their way out, just pop 'em right back in again before they cool.
Shut up, Vegan fool.
Quote from: MadJohnShaft on February 28, 2014, 01:47:16 PM
Shut up, Vegan fool.
I may be vegan, but I'm no fool, you tool.
Not only that, but my dick still gets rock-hard without Viagra, LimpDongShaft.
The only vegan/veg that should be allowed to post in this forum is Jem. She actually posts content.
Fuck off if you don't like my Polynesian Tofu, JACK.
(https://scontent-a-iad.xx.fbcdn.net/hphotos-ash3/t1/1979739_10151880513622665_992499443_n.jpg)
I didn't notice there was a pizza in that picture at first.
Pizza. Spelled p-i-zed-zed-a
Eat the pizza, drink the wine, make love to the woman.
Back to pizza - first I put the rack all the way to the top, put the stone there, and out it on 500 degrees. A whole hour would be ideal.
Then I stretch it out, let it relax for a while, brush the crust with olive oil. I have frozen single pizza portioned plastic bags of my homemade tomato sauce and always use mozzarella cheese. Sometimes with tons of vegetables and sometimes with none. The longer it stays in the oven the better it is so I have to keep an eye on it.
Quote from: MadJohnShaft on February 28, 2014, 07:11:54 PM
Eat the pizza, drink the wine, make love to the woman.
But not in that order.
Do you make your own fresh mozzarella? You make it by hand.
http://thepioneerwoman.com/cooking/2012/07/making-fresh-mozzarella/ (http://thepioneerwoman.com/cooking/2012/07/making-fresh-mozzarella/)
yeah, im doing it like this.. drink the beer and rip bongs, bang the chick, chow pizza..
Eat the beer, drink the woman, fuck the pizza
^ this is why I love you guys, everything follows a natural progression.
kinda like in 'idiocracy' when Fuddrucker's turns into buttfucker's.
Think of vegan pizza made in Phoenix
I know, I know.
More like vegan gluten free pizza from Albuquerque. eesh.
how about a prolapsed rectum pizza??
Quote from: mortlock on March 07, 2014, 01:40:34 AM
how about a prolapsed rectum pizza??
Because not everyone enjoy's deep dish pizza.
:-*
Vegan fools
(http://www.funkinutt.com/wp-content/uploads/2011/04/DSC00695.jpg)
Tofurky yourself.
I would eat that.
I would use that to get Julia's Rav 4 out of the snow but I wouldn't think of eating it
Lou Malnatis
(http://s3.amazonaws.com/foodspotting-ec2/reviews/123503/thumb_600.JPG?1284312667)
Giordanos
(http://phampants.files.wordpress.com/2009/08/img_1484.jpg)
Ginos East
(http://upload.wikimedia.org/wikipedia/commons/7/7c/Pizzeria_Uno_Chicago-style_deep-dish_pizza.jpg)
Pizzeria Uno
(http://media-cdn.tripadvisor.com/media/photo-s/04/a6/14/e7/pizzeria-uno.jpg)
Look at the monster crust on the Giordano's one. Hell yes.
Spinach & Mushroom - hear me now and believe me later.
That looks like insane munchies food.
gotta say, if eating prolapsed rectum pizza isn't insane, I don't know what is.
Go away veganlastword. People who eat food are talking.
^Enjoys prolapsed rectum DEEP DISH STYLEE.
dude, you're not gonna let him get the last word, are ya?
Vegan lies about Pizza
Gluten free pizza?
If the dough's not semolina-based, it just ain't pizza.
Like you know a thing about Pizza
Quote from: MadJohnShaft on March 18, 2014, 05:54:38 PM
Like you know a thing about Pizza
You are absolutely correct:
I grew up in the NJ/NY area & my best friend's uncle (off the boat from Italy) owned a pizza joint & taught me the ropes.
'Some of my best friends are pizza experts'
Yeah right, that's what everyone says when they get backed into a corner for their anti-pizza vegan beliefs. No one believes you.
(http://img.photobucket.com/albums/v675/preist/20140429_200828_1_zpspbzmpxro.jpg) (http://s.photobucket.com/user/preist/media/20140429_200828_1_zpspbzmpxro.jpg.html)
them's anchovies in that cup by the supreme
Thems look delish.
Hot diggity dog, I want to eat a whole one by myself.
mmmmm...
(https://scontent-b-dfw.xx.fbcdn.net/hphotos-xap1/t1.0-9/1623725_10154339981665045_6671595274899329727_n.jpg)
Sarapinos corporate pizza passes for Pizzza in California.
DETROIT STYLE
(https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQLUWhBiZa9risi56QINx6AEGKpWYf9Iho3ECCDFueEd3P-Qo7U)
Anyone ever tried a baked bean pizza? I went through a phase of eating them all the time. Had to explain to my local pizza place that I wanted the beans on the pizza, and not in a tub as a side dish, first time I ordered it though.
Sounds very Euro.
(and tasty too!)
Tasty like you wouldn't believe, black! Worth the horrified look from the girl who served me first time I ordered one!
I think I might only eat that after some of the chron chron.
totally - like every night.
my ol' lady is off the dairy and the grains and the nightshades...i haven't had pizza in a long-ass time. gonna hafta remedy that.
Black Metal Pizza
(https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcR6lS22tsIF6lf5ApMkfc_8-OemDzY-KE6jgooYqSPCXNimb4vf)
If I had a pizza joint I would serve every pie sliced like that. Like it or not.
Hells yeah.
There is a pizza shop on Kelley's Island(Lake Erie island resort area) that has a Diablo pizza, pepperoni, salami, jalapeños,etc and they cut it in the shape of a pentagram. I ordered one last time we were there and they asked if that's how I wanted it sliced. Fuck yeah it is.
I call the pentagon slice
Quote from: mortlock on August 23, 2014, 01:49:30 AM
Black Metal Pizza
(https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcR6lS22tsIF6lf5ApMkfc_8-OemDzY-KE6jgooYqSPCXNimb4vf)
That pizza really should be called the "Liebling"
Five good slices, five bad slices, and one useless slice. Damn you O' Evile Öne.
Quote from: RacerX on June 19, 2014, 04:12:56 PM
mmmmm...
(https://scontent-b-dfw.xx.fbcdn.net/hphotos-xap1/t1.0-9/1623725_10154339981665045_6671595274899329727_n.jpg)
That's a PizzaPizza joint. Fucking terrible if it starts getting cold, which it does really fast. It's only a last resort up here in the Great White North.
Quote from: MadJohnShaft on March 17, 2014, 12:15:17 PM
I would use that to get Julia's Rav 4 out of the snow but I wouldn't think of eating it
Lou Malnatis
(http://s3.amazonaws.com/foodspotting-ec2/reviews/123503/thumb_600.JPG?1284312667)
Giordanos
(http://phampants.files.wordpress.com/2009/08/img_1484.jpg)
Ginos East
(http://upload.wikimedia.org/wikipedia/commons/7/7c/Pizzeria_Uno_Chicago-style_deep-dish_pizza.jpg)
Pizzeria Uno
(http://media-cdn.tripadvisor.com/media/photo-s/04/a6/14/e7/pizzeria-uno.jpg)
Using the quote long post function like a boss...
Which one of these is better Shaft? I've had Lou's (fucking awesome pizza!), and Uno from the chain restaurants, but Giordanos had a line that was at least 1:45 to get a seat as well as Geno's. Couldn't leave lunch just to get in line for dinner.
Lou Malnati's has a cornmeal aspect to the crust that other deep dish pies don't have (I think it's corn meal - it has a different texture). It's also not as deep as most. It's good, it's just slightly different than the others.
I liked Giordano's the best, and (I'll say it again) IMO the best version to get is Spinach/Mushroom.
Yo noobs, notice how the crust does not flop, even though you're calling it a "casserole". It's a solid base and therefore, it's pizza.
The Uno's pizza (last pic) with onions, peppers and mushrooms looks gross. You know those peppers and onions won't be cooked through!
Our Giordano's in downtown Evanston was lackluster - it just relocated into a snazzy new corner location with a beer garden. I'll have to give them another shot.
Our Lou Malnati's is really good and is fun to go into. It's right near NU and the owner only hires hot girls.
I just saw a sign today they are opening an 800 Degrees Pizza. I think that's a fresh ingredients wood-fired place.
Onions and peppers ain't chicken. I like s little bite with veggies. Remember, you're eating eating veggies.
Onions and peppers if present will be somewhat crispy and not at all cooked til limp. Not sure why but that's the style, I believe it provides a nice textural contrast with the gooey cheese and sausage and the thick pastry like crust.
lou or giord..both look insane
Leona's used to make a respectable deep dish pizza, of course that was years ago, when they first started expanding.
I'm going to use the internet to make Lous at home.
http://www.tastesofchicago.com/category/Lou_Malnatis_Pizza
French bread..
(http://2.bp.blogspot.com/-3kbzZpNZZdE/UU-8BM46K2I/AAAAAAAAFYA/fVMr0MDlA3s/s320/DSC09672.JPG)
Not allowed.
allowed..
(http://trialx.org/wp-content/uploads/2012/11/recipes/French_Bread_Pizza-3.jpg)
(http://rachelb.shallspeak.com/wp-content/uploads/2012/04/French-Break-Pizza.jpg)
I made a Chicago Style some time ago, you need a well oiled high sided thin metal pan so the crust gets pastry-like rather than bread like
(http://i1153.photobucket.com/albums/p520/madjohnshaft/7A73E0AA-9C7E-4575-B40E-8E9FFAD61242_zpsenqna1rv.jpg)
I hate the world so I made a squash crust pizza
This was the initial crust per the recipe, I wanted it cooked longer so I flipped it using a second cookie sheet onto olive oiled parchment sheets until it was slippery and brown as my future Colombian third wife's ass.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/183da8cd11dcc53488c16d181ea26389_zpsdibruco9.jpg)
See? The crust is dark brown and tastes like an Italian cookie.
You would stand in a really long line listening to StonerRock music for MadJohnShaft's Squash Crust Pizza + Weird Salad food truck for $14. If you want the poblano pepper gnocchi in a small paper cup it would be $19. No utensils provided.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/10120e1122c510078afb4869b9ed114e_zpsraf7msbs.jpg)
(https://scontent-ord1-1.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/11923566_1124738870874235_826112254117412216_n.jpg?oh=78afa7143d062e020f89e227f9199454&oe=56744603)
I no longer understand why pepperoni is used for pizzas. It's an inferior sausage, like the equivalent of bologna. A nice spicy Salami does the trick just nicely.
Shaft, that looks amazeballs.
Quote from: johnny problem on October 04, 2015, 09:05:14 PM
I no longer understand why pepperoni is used for pizzas. It's an inferior sausage, like the equivalent of bologna. A nice spicy Salami does the trick just nicely.
a good quality pepperoni (they exist)
is basically a nice spicy salami.
Cheap pepparoni is the reason I never get it on pizza. If we find a place with the good stuff, I'm all over it. But more often than not, it seems even 'good' pizza places use the cheap stuff that I'm pretty sure is just tile grout, sawdust and lard.
(http://i.ytimg.com/vi/it5uPtPdm2U/maxresdefault.jpg)
^
REEF TANKTM PIZZA??
(Already been posted?) The Onion had an article about Pizza Hut's new "Pizza Lover's Pizza" (pizza topped with pizza):
(http://i.onionstatic.com/onion/8062/original/800.jpg)
In response, some people have done it for real:
(http://i0.wp.com/laughingsquid.com/wp-content/uploads/recursive-pizza-20100921-103902.jpg)
(http://cdn.totalsororitymove.com/wp-content/uploads/2015/05/47f4f02712dbdc13c483f24ce9489b2c.jpg)
Next level:
(http://s7.postimg.org/px0eyxbx7/pizza.jpg)
^
Old news.
Tony Manero, 1976:
(http://media.timeout.com/images/100278535/image.jpg)
poutine pizza
(http://www.blogto.com/listings/restaurants/upload/2015/03/20150127-mrmikespizza590-05.jpg)
Would.
mozzarella stick pizza
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/13346492_1372860709407120_6690251293644657957_n.png?oh=7e87d1d69a4d241705415f29918c2a1a&oe=57D5B7A4)
Just awful
More for me.
That's What She Said
Giordanos Pizza Chicago Style Deep Dish Pizzeria Restaurant branch opened near my work - they can just close enough get it together to serve lunch consisting of 1 of 4 different microwave defrosted deep-dish pizzas, an okay house salad and medium sized drink (plain iced T) for $8.99.
They are blasting pop hits from 9 years ago.
You are visited by the waitress an efficient maximum of 3-4 times.
Chicago Style
L O L
Probably Morton Grove style
I am so confused.
How is Portugal?
Fuck I need to order some frozen Giordano's immediately. Also WTF is with this fake PIZZA thread?
(https://scontent-ord1-1.xx.fbcdn.net/v/t1.0-9/13501835_1803382996547925_3053703783932402637_n.jpg?oh=a838256db9529cfd1c53db5f6dff51df&oe=58150D85)
Can you use the iPhone camera and the Google app to auto translate that menu? Eating in a foreign country is always a challenge when you have to translate one word at a time.
just do the best you can.
So last night the wife decided to go old school.
She brought home this monstrosity. Flavorless, tasteless , doughy, and just plain foul. Eeeesh
No picture of the actual pizza?
Why would I subject you people to that?
i had a cup and char pepperoni with onion slice the other day. it was fucking amazing.
(https://uploads.tapatalk-cdn.com/20200414/d14eae8f685cdf890aa6f2529dc1d7bb.jpg)
No yeast crust. I had to use what was on hand for toppings so it's ground beef, onion, garlic.
Well done. Bravo.
Thanks
(https://uploads.tapatalk-cdn.com/20200414/c46a4391d64c77343bc7e446a8e64012.jpg)
Nope
Ate the whole thing in like 2 minutes. Would get one again again. "Good" staying in (crying) stoner food. As Jorelle pointed out (he's fine) gluten free shit normally fucking blows. This was "cheesy" and meaty" enough to be good. Covered with garlic powder and dipped the 2nd 2 slices in Sriracha.(https://uploads.tapatalk-cdn.com/20200414/f85c88b77e55138050ae4a2fd26d38da.jpg)
What the hell is a cutting board cheese shred?
Good source of fiber means stay near a toilet.
You had contact with jor el?
(https://uploads.tapatalk-cdn.com/20200428/6fb7d190d0a09557f729e776ac0e90c6.jpg)
I used the same no yeast pizza dough recipe. This time with the gluten-free flour. It looks pretty, but was really chewy. A definite fail.
Sent from my iPhone using Tapatalk
It looks like good execution but terrible outcome. Dang.
Its picture perfect. Great looking pizza.
It turns out it is a bit better the 2nd day.
Pizza is one of the restaurant types that all seem to be open - a lot of their business has always been delivery and takeout anyway.
Why buy the cow, when the farmer lives just up the road.
For me cooking is a treasured activity, helps keep me zen. I probably enjoy it more than eating.
I got takeout a couple times so that I didn't have to go grocery shopping.
Here we go again!
(https://uploads.tapatalk-cdn.com/20200508/4294136eafa9bc1de6471c49f1b9bc92.jpg)
(https://uploads.tapatalk-cdn.com/20200508/dd005eb5181d0d4c4a621df7f4de95c6.jpg)
But this time I used these.
(https://uploads.tapatalk-cdn.com/20200508/2f046d30fdb93b82b59a21033ce7991e.jpg)
Sent from my iPhone using Tapatalk
Right on. I think I know what the 5 are.
Dang fine looking pie.
As soon as I see those in the market I will snag a pack.
Quote from: RAGER on May 08, 2020, 06:09:54 PM
Right on. I think I know what the 5 are.
flour water yeast oil salt
maybe sugar instead of oil
Maltodextrin
I was going to guess red peppers, yellow peppers, onions, pepperoni, garlic.
I know nothing of the brand. Got it in my CSA box.
Sent from my iPhone using Tapatalk
I used to buy those boboli ones back in the day. The Trader Joe's raw pizza dough ain't bad either.
Got this the other night. It was good af. Believe it or not i have a hard time finding ny style thin crust pizza i can fold in half.
(https://i.ibb.co/L9Yc2r2/20200607-201053.jpg) (https://ibb.co/L9Yc2r2)
That looks reeal goood :P
Those big slices don't curl and char the right way but I'd fukn destroy that.
I picked up a pep pie Monday on my way home from one of my fav spots. Forgot to post pics. Small slices cup and char like a motherfucker! Third time I think eating prepared food since the before time.