General

Topic 🍕 - what's your style preference?

nonamesleft

* 5-Oct-2023(#1)

I brought up on another thread how I didn't understand deep dish pizza. Why such a thick crust? I don't care much for there being such a thick crust, yet the cheese and sauce ratio not being changed. What's the purpose? Yet, I do appreciate that the crust of the deep dish, at least the one I had, wasn't typical pizza crust. It had a spongy quality to it, like a chewy focaccia bread.

With pizza, I prefer a saucy slice. The saucier the better. But it shouldn't just taste like tomato sauce. I remember having a slice that had a very large amount of sauce, so I thought it would be great, but it just tasted like pure tomato paste/sauce. Wasn't great. I prefer a marinara flavor.

Not too thin of a slice or too floppy, and not super cheesy. And please, PLEASE, not crunchy. A little crisp is fine, but crunchy is definitely not what I want in a pizza. I'd rather chewier crust than a crispier one. A little crispy, okay, but not more than that.

(Toppings are a whole nother story.)

Pizza has so many variations. What's your preference?

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Feeb

17-Nov-2023(#81)

Looks like my call it middle crust. Very tolkienesque.

https://giordanos.com/how-to-make-the-perfect-chic...

bill

17-Nov-2023(#82)

One crust to rule them all,
one sauce to find them,
One cheese to bring them all
and in the deepness bind them.

SublimeFan

17-Nov-2023(#83)

KCPenguins wrote:

> Feeb wrote:

>> One of the hallmarks of Chicago pizza -according to certain snobs I’ve talked

> with

>> -is how thin can you make the bottom and top crust. It’s there but you can’t

>> tell if it’s done well. This is one of the biggest factors of the Lou’s vs

> Giordanos

>> debate. Some say lous is not true chicago style because it’s just deep dish

> with

>> heavier crust. I’ll take either any day.

> Where is the second crust? Above the cheese and below the sauce? I've never noticed

> a second crust while eating Giordano's.

@Feeb is right, it's super thin but it's there. The sauce on top is heavy enough (and soaks into it) to make it barely noticeable.

Feeb

* 17-Nov-2023(#84)

bill wrote:

> One crust to rule them all,

> one sauce to find them,

> One cheese to bring them all

> and in the deepness bind them.

Well played.

image

SublimeFan

17-Nov-2023(#85)

Feeb wrote:

> One of the hallmarks of Chicago pizza -according to certain snobs I’ve talked with

> -is how thin can you make the bottom and top crust. It’s there but you can’t

> tell if it’s done well. This is one of the biggest factors of the Lou’s vs Giordanos

> debate. Some say lous is not true chicago style because it’s just deep dish with

> heavier crust. I’ll take either any day.

Also for clarification Lou's is deep dish (not stuffed). There is no top crust. IMO, I like Lou's better because the sauce is more traditionally flavorful (herbs, tomato), whereas Giordanos has a sweeter sauce.

Also Chicago pizza snobs moved on to talking about tavern/pub style, deep dish has taken a backseat in any conversation.

benstylus

17-Nov-2023(#86)

Reheated a couple slices of the monster. Still good on day 2, even from the microwave instead of the proper oven reheating (only had 30 min for lunch)

Feeb

17-Nov-2023(#87)

SublimeFan wrote:

> Feeb wrote:

>> One of the hallmarks of Chicago pizza -according to certain snobs I’ve talked

> with

>> -is how thin can you make the bottom and top crust. It’s there but you can’t

>> tell if it’s done well. This is one of the biggest factors of the Lou’s vs

> Giordanos

>> debate. Some say lous is not true chicago style because it’s just deep dish

> with

>> heavier crust. I’ll take either any day.

> Also for clarification Lou's is deep dish (not stuffed). There is no top crust.

> IMO, I like Lou's better because the sauce is more traditionally flavorful (herbs,

> tomato), whereas Giordanos has a sweeter sauce.

> Also Chicago pizza snobs moved on to talking about tavern/pub style, deep dish has

> taken a backseat in any conversation.

I prefer Lou’s as well.

Feeb

21-Nov(#88)

I love fresh tomato on pizza.

nonamesleft

21-Nov(#89)

Feeb wrote:

> I love fresh tomato on pizza.

Me too.

There's also something called a tomato pie, but I haven't tried that. Looks super saucy.

theJaw

* 21-Nov(#90)

Place I got a pizza from for my niece’s birthday yesterday had wildly fresh veggies on their slices. Tomato, broccoli, onion, cucumber… list goes on. It was so friggin good. I was very surprised by the freshness, will be ordering from there again.

sailorneorune

24-Nov(#91)

We've got a place nearby with a fantastic veggie pizza too. Had some the other day.
Come to think of it, we just might live in the "because why not" pizza capital of western Kentucky/southern Indiana. But cukes on pizza? I'm actually intrigued.

HybridCRoW

4-Dec(#92)

It depends on what I'm in the mood for where I order it from.... lately I've been craving and enjoying Cassano's Pizza King "Hog Wild." The jalapenos taste fresh and definitely got the kick versus other pizzas I've gotten with jalapenos on them.

One thing for sure I've eliminated are Papa John's and Domino's.
I don't know why but every time I order my Papa John's pizza "Well done," it's literally still not cooked in the center... all doughy.
Domino's has improved, but not enough for me to eat their pizza again.
I've almost eliminated Pizza Hut, mostly for the greasy factor, but once in awhile I'll eat it still.

Other favorites of mine are Jet's Pizza and Cousin Vinny's pizza.

Feeb

4-Dec(#93)

Jets is pretty great. I like all of their styles.

benstylus

4-Dec(#94)

HybridCRoW wrote:

> I've almost eliminated Pizza Hut, mostly for the greasy factor,

That's literally the main reason to go to pizza hut. Sometimes you just want a gut bomb

HybridCRoW

4-Dec(#95)

benstylus wrote:

> HybridCRoW wrote:

>> I've almost eliminated Pizza Hut, mostly for the greasy factor,

> That's literally the main reason to go to pizza hut. Sometimes you just want a gut

> bomb

Unfortunately, not for me... similar experience with Church's Chicken... so greasy my tongue didn't feel right for a week.

nonamesleft

4-Dec(#96)

Recently had some pizza that had ricotta, mozzarella, and broccoli. The riccota really enhanced the slice.

SublimeFan

* 5-Dec(#97)

bill wrote:

> This is a typical sort of pizza in New England, sometimes called

> pizza. It's what I grew up eating and still love. I don't know if other

> parts of the US have pizza like this, maybe not.

Greek pizza has had a HUGE national surge in popularity due to *cringe* Dave Portnoy.