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?
SwiftJAB
5-Oct-2023(#2)I pretty much like it all. Pizza is fantastic, just like burritos. You can eat it without utensils. The toppings can be switch up depending on your preference or mood. It's hearty enough to satisfy my hunger.
nickbobo93
5-Oct-2023(#3)I agree mostly. I want my pizza hard so its not flopping but not a rock. I love sauce no matter the sauce. I dont like taking a bite and searching for sauce in each bite. I like hand tossed crust but dont mind deep dish, or pan or thin. As for toppings? My all time favorite will be buffalo chicken. But my age is catching up to me and cant handle it like i used to so i just do pepperoni to be basic.
ued222
(frozen)5-Oct-2023(#5)Thin or New York style, supreme or just veggies without pepperoni, white, green, brown and red sauce okay as long as not to sweet. I like my pizza crunchy as well.
nonamesleft
5-Oct-2023(#6)Sun wrote:> Been digging Detroit-style pan pizza.
What's that?
nonamesleft
* 5-Oct-2023(#7)ued222 wrote:> Thin or New York style, supreme or just veggies without pepperoni, white, green,
> brown and red sauce okay as long as not to sweet. I like my pizza crunchy as well.
Super crunchy like a cracker? Or is that too much crunch?
I can't really think of examples on how to measure crispyness/crunch.
Maybe 1 is a light crisp, almost like a very lightly toasted piece of bread, and 10 is a very bitey snappy crunch?
KCPenguins
* 5-Oct-2023(#9)Locally Godfather's Taco Pizza
imageNot Locally Giordano's Chicago Style
imageI like my pizzas thick. None of that St. Louis style topped cracker, but as many have said I'll eat just about any style. Meat is my go to with sausage usually being my favorite. Chicken-bacon is also a good combo. Oddly enough Pizza Hut's seasoned pork might be my all time favorite, but Pizza Hut's pizzas aren't great and our local one doesn't honor nationwide sales.
lordly_llama
5-Oct-2023(#11)Thin crust supreme, with extra mushrooms and extra onion.
nonamesleft
5-Oct-2023(#12)Sun wrote:> nonamesleft wrote:
>> Sun wrote:
> |>> Been digging Detroit-style pan pizza.
>> What's that?
>
Thanks for the link. I've been watching videos in order to differentiate between Detroit style and deep dish. Gotta say, Detroit style looks delicious.
Chad
6-Oct-2023(#14)Wood fire oven, cooked in like 4 minutes or less. Crust should be relatively thin with a crunch but still chewy. Sauce should be spicy. There should be a ratio of crust thickness to the meat and cheese and sauce. The thicker it is the more meat and cheese.
A pan style is my next favorite. That should have lots of meat and cheese and sauce,
SublimeFan
6-Oct-2023(#15)KCPenguins wrote:> Not Locally Giordano's Chicago Style
>
Just throwing it out there, if you haven't tried Lou Malnatis deep dish, you're doing yourself a huge disservice.
KCPenguins
* 6-Oct-2023(#16)SublimeFan wrote:> Just throwing it out there, if you haven't tried Lou Malnatis deep dish, you're doing
> yourself a huge disservice.
I've only been to Chicago a few times and I haven't made it there. The first two times I went I had never heard of Lou's, and the third time I couldn't make it work as I was at the mercy of coworkers. It's on the list.
Thankfully there is a Giordano's only a couple hours away.
nonamesleft
6-Oct-2023(#17)KCPenguins wrote:> Locally Godfather's Taco Pizza
> Not Locally Giordano's Chicago Style
That looks sooooo good. š¤¤
nonamesleft
6-Oct-2023(#18)@bill what is Greek pizza? It has olives and olive oil on it?
nonamesleft
6-Oct-2023(#19)@Chad
Interesting that you mentioned the sauce being spicy. There was a store near me, not open anymore, that had a sauce that had a kick to it. It was very good.
I've found that more often than not, the sauce isn't spicy.
nonamesleft
6-Oct-2023(#20)benstylus wrote:> As much cheese as humanly possible. On the pizza, in the crust, with a cheese dipping
> sauce on the side.
Don't forget to ask for extra cheese on top of that slice before they heat it up.
KCPenguins
6-Oct-2023(#21)nonamesleft wrote:> benstylus wrote:
>> As much cheese as humanly possible. On the pizza, in the crust, with a cheese
> dipping
>> sauce on the side.
> Don't forget to ask for extra cheese on top of that slice before they heat it up.
>
On the crust as well!
nonamesleft
6-Oct-2023(#22)KCPenguins wrote:> nonamesleft wrote:
>> benstylus wrote:
> |>> As much cheese as humanly possible. On the pizza, in the crust, with a cheese
>> dipping
> |>> sauce on the side.
>> Don't forget to ask for extra cheese on top of that slice before they heat it
> up.
>>
>
>
> On the crust as well!
š
I can only think of a way to add even more cheese: after everything above is done, place cheese in a pan, place the slice on top of the cheese, then place cheese against all of the edges of the slice. Then stick the pan in an oven.
Alaisiagae
* 6-Oct-2023(#24)Thin crust. Just enough to be a vehicle for the sauce and toppings. I don't like feeling as if I'm eating a loaf of bread. I hate if the crust is burnt/charred, however. Golden brown and crispy - not incinerated.
Oh, and the pizza needs sauce! And no gobs of greasy cheese - the kind that's a giant slab that slides off the crust with my first bite. Ugh.
Prime
* 6-Oct-2023(#25)So Iām a sucker for a classic slice. If I hit up like a chain pizzeria I mess with toppings and from a regular pizzeria occasionally Iāll do a pepperoni or a meatball, rarely a buffalo chicken. But there is something about the absolute perfection and simplicity of an essentially 3 ingredient pie.
Ideally eaten 5-7 mins after it comes out of the oven so itās had some time to settle, and certainly not long enough for there to be a chill in the slice and Iām weirdly a single cook pizza person. Thatās not to say I wouldnāt ever reheat a slice but I am of the opinion that no matter what your method is of reheating a slice of pizza once itās chilled down from its original cook can never be reconstituted into the form of itās former glory.
Now keep in mind I live in NY and have Lived on the Queens/Nassau border- mostly central Nassau County most of my life so there is an embarrassment of riches when it comes to having glorious, trustworthy pizzerias in absolute abundance but here are my go toās:
Regular Slice
Frantoniās (the Friday night pizza in my house growing up and still go out of my way to grab a fresh slice here)
imageGrandma Slice (thin crispy Sicilian style pizza. I donāt know what they do to these tomatoes here but the explosion of flavor from them is simply unmatched.
DaāAngelos
imageSicilian(More of a traditional NY deep dish but not the preposterous casserole style of Chicago) Its crispy on the bottom, light and pillowy/airy in the middle and this particular slice from Ginoās in Williston Park has just a touch of cheese on top thatās mostly parmesan/pecorino Romano.
imageStill venture here to this day for this slice. Enjoyed many a slice after little league games here as a kid.
Now to be fair all 3 of these places are in the same general neighborhood Williston Park/Albertson and have been owned and operated by the same families since I was a little kid. So the idea that they have maintained their greatness over generations is both impressive and comforting to me.
There are at least 20/30 other pizzerias I can rely on if Iām over that way for a dependable, solid slice of pizza that are worthy of honorable mentions but since most of you arenāt local Iāll spare you the monotony of listing them here.
HEHEHATE
7-Oct-2023(#26)Nothing beats an amazing stuffed pizza. The only thing I've seen come close yet never had is a stuff pizza with a pizza on top of the stuffed pizza stuffed crust style. But i mean cook time and heat variance on that is super risky because your top is going to cook at a such higher rate that the actual stuffing.so naturally if you were to do or attempt it you don't want the stuffing to be overbalanced, but you also don't want the weight to cave in from making the adjustment on top. Plus you are already double doughing sao you have to deal with making sure your top dough level cooks enough to create a solid foundation for your next level. it's pretty tricky.
Pizza preference is usually meat lovers chicken hot or bbq. Pepperoni Bacon Sausage usually, white sauce *a good white pie is fantastic.* No mushrooms anchovies pineapple is disgusting on a pizza for all of you who think thats appropriate. Very picky vegetable eater. Prefer mine diced mostly onions and peppers. As i've gotten older I've taken more of a liking to spinach pies on white and just make a combination of that.
A good pie is how its made vs the skill level of its maker and the product involved. if you know what you are doing pizza is effortless, but their is a science to making it correctly whether you want to believe it or not.
Also a big fan of a solid tomato pie or grandma's pie depending on the location.
Chad
9-Oct-2023(#27)Looks close enough. the classic rectangular Little Caesars is considered Detroit style, I believe.
nonamesleft
9-Oct-2023(#28)HEHEHATE wrote:> Nothing beats an amazing stuffed pizza. The only thing I've seen come close yet never
> had is a stuff pizza with a pizza on top of the stuffed pizza stuffed crust style.
> But i mean cook time and heat variance on that is super risky because your top is
> going to cook at a such higher rate that the actual stuffing.so naturally if you
> were to do or attempt it you don't want the stuffing to be overbalanced, but you
> also don't want the weight to cave in from making the adjustment on top. Plus you
> are already double doughing sao you have to deal with making sure your top dough
> level cooks enough to create a solid foundation for your next level. it's pretty
> tricky.
>
> Pizza preference is usually meat lovers chicken hot or bbq. Pepperoni Bacon Sausage
> usually, white sauce *a good white pie is fantastic.* No mushrooms anchovies pineapple
> is disgusting on a pizza for all of you who think thats appropriate. Very picky vegetable
> eater. Prefer mine diced mostly onions and peppers. As i've gotten older I've taken
> more of a liking to spinach pies on white and just make a combination of that.
>
> A good pie is how its made vs the skill level of its maker and the product involved.
> if you know what you are doing pizza is effortless, but their is a science to making
> it correctly whether you want to believe it or not.
>
> Also a big fan of a solid tomato pie or grandma's pie depending on the location.
>
>
Spinach pizza is good. I don't usually see the stuffed slices around. I've had it before. Crust on bottom, crust on top, stuffed with toppings in the middle. The top is almost like a pie crust. Crispy and baked well.
Never had a tomato pie. I know I can look it up but since we're on topic here, what is it?
nonamesleft
9-Oct-2023(#29)@Prime
Thanks for that thorough post and adding the pictures. Pictures go a long way describing pizza.
Prime
9-Oct-2023(#30)See now I like mushrooms on my pizza but almost exclusively from the chain pizza places. Because for some reason they get in fresh mushrooms and chop them thin and they cook the flavor in. And all these like thousands of ārealā pizzerias tend to used canned mushrooms which are always sour and totally schkeeve me out.
I have had a Hawaiian pizza and a bbq chicken pizza both with pineapples. Neither were favorites of mine but wasnāt like hell on earth either. Iām a little bit of a pizza snob but also like American in the regard that I feel like you should be able to top your pizza with any topping you want, so if you want pineapples on your pizza and it makes you happy go for it, certainly doesnāt bother me.
Prime
9-Oct-2023(#31)I came up with this a while back. Idk what triggered the thought. I guess that I donāt enjoy broccoli on pizza in any capacity. I may have even posted it to Random Pic Thread way back but it seems appropriate to post here
image nonamesleft
* 9-Oct-2023(#32)Prime wrote:> I came up with this a while back. Idk what triggered the thought. I guess that I
> donāt enjoy broccoli on pizza in any capacity. I may have even posted it to Random
> Pic Thread way back but it seems appropriate to post here
>
I guess I have to go try broccoli pizza now.
Chad
9-Oct-2023(#33)When did artichoke hearts become a thing on pizza? They aren't every where, but they are no longer what I would consider a rare ingredient.
nonamesleft
9-Oct-2023(#34)Chad wrote:> When did artichoke hearts become a thing on pizza? They aren't every where, but they
> are no longer what I would consider a rare ingredient.
That's a thing? Haven't seen it anywhere. But I've had artichoke before, and I can see the subtle earthy taste pairing well with pizza.
Renaissance2K
9-Oct-2023(#35)Prime wrote:> I came up with this a while back. Idk what triggered the thought. I guess that I
> donāt enjoy broccoli on pizza in any capacity. I may have even posted it to Random
> Pic Thread way back but it seems appropriate to post here
>
If he were talking to me, I wouldn't survive the conversation. A white pizza with broccoli is amazing.
A white pizza with broccoli
rabe is transcendent.
nonamesleft
* 10-Oct-2023(#36)Renaissance2K wrote:> If he were talking to me, I wouldn't survive the conversation. A white pizza with
> broccoli is amazing.
>
> A white pizza with broccoli rabe is transcendent.
>
>
>
Interesting that you mention white pizza. Someone told me recently that they had an excellent white spinach slice. Does white pizza just mean no sauce, or is it a different kind of cheese?
Prime
* 10-Oct-2023(#37)A white slice is traditionally a plainish crust sometimes lightly spiced and flavored with olive oil salt and garlic almost focaccia like. Baked off about half way, then dollops of ricotta cheese are scattered about and the remaining surface area filled in with mozzarella cheese and baked off to finish. Usually with some finely chopped basil at the end. Can be a mess can also be kind of nice. It really boils down to your position on ricotta cheese.
Prime
10-Oct-2023(#38)@Renaissance2K I like to see people enjoy themselves. So if you love broccoli go for it. I like broccoli as a stand alone veggie with protein for dinner. Iām just of the opinion that once you introduce broccoli to a dish that is now all I can taste. Similarly to bacon. I love bacon as its own stand alone thing and occasionally I think itās a good compliment in dishes but mostly I find it overwhelms whatever itās introduced to and totally dominates.
nonamesleft
10-Oct-2023(#39)Prime wrote:> A white slice is traditionally a plainish crust sometimes lightly spiced and flavored
> with olive oil salt and garlic almost focaccia like. Baked off about half way, then
> dollops of ricotta cheese are scattered about and the remaining surface area filled
> in with mozzarella cheese and baked off to finish. Usually with some finely chopped
> basil at the end. Can be a mess can also be kind of nice. It really boils down to
> your position on ricotta cheese.
Thanks for the explanation.
Ricotta is nice. Though, speaking of ricotta, I once made a lasagna for the family using ricotta, around 5-7 years ago I'd say. I thought the lasagna was merely okay. But one person still raves about it occasionally, saying it was one of the best lasagnas. Funny enough, I've tried lasagna made by that person, and it was WAY better than the one that I made. I'd rate that one an 8/10, and mine I'd rate a 6/10. The compliments I was given said otherwise, but I don't understand it. When it was being eaten and raved about, I even said it was wrong, that it didn't make sense, that their lasagna was so much better. You can't argue with taste. People like different things.
nonamesleft
10-Oct-2023(#40)Prime wrote:> @Renaissance2K I like to see people enjoy themselves. So if you love broccoli go
> for it. I like broccoli as a stand alone veggie with protein for dinner. Iām just
> of the opinion that once you introduce broccoli to a dish that is now all I can taste.
> Similarly to bacon. I love bacon as its own stand alone thing and occasionally I
> think itās a good compliment in dishes but mostly I find it overwhelms whatever itās
> introduced to and totally dominates.
Maybe that's why he mentioned broccoli rabe. Maybe it's more mild. Is it? @Renaissance2k
Renaissance2K
10-Oct-2023(#41)nonamesleft wrote:> Prime wrote:
>> @Renaissance2K I like to see people enjoy themselves. So if you love broccoli
> go
>> for it. I like broccoli as a stand alone veggie with protein for dinner. Iām
> just
>> of the opinion that once you introduce broccoli to a dish that is now all I can
> taste.
>> Similarly to bacon. I love bacon as its own stand alone thing and occasionally
> I
>> think itās a good compliment in dishes but mostly I find it overwhelms whatever
> itās
>> introduced to and totally dominates.
> Maybe that's why he mentioned broccoli rabe. Maybe it's more mild. Is it? @Renaissance2K
Broccoli rabe has a bitter, almost metallic flavor. The first few times I tried it, I thought it was disgusting, but then I strangely started to crave it. Now, it's my favorite vegetable.
It's an awesome contrast to a rich, creamy pizza, especially white pizza, but it's not for everyone. It doesn't have much in common with broccoli other than how it looks; it's technically part of the turnip family.
KCPenguins
* 10-Oct-2023(#44)KCPenguins wrote:>
>
I would not call that "cracker thin". They may press it in the pan cracker thin, but it raises while baking.
On a side note, anyone try getting Lou's through the mail? I wonder how close it is to the real thing.
Edit: and what is recommended? I heard their sausage is tops.
Feeb
* 10-Oct-2023(#45)KCPenguins wrote:> KCPenguins wrote:
>>
>>
>
>
> I would not call that "cracker thin". They may press it in the pan cracker thin,
> but it raises while baking.
>
> On a side note, anyone try getting Lou's through the mail? I wonder how close it
> is to the real thing.
>
> Edit: and what is recommended? I heard their sausage is tops.
Giordanos crusts literally are cracker thin under and in the pizza. The edges are pretty thin too. They also donāt fully bake it so itās gooey / dough inside. There is very little bread in there. Louās shipped is very fresh. We get one every Valentineās Day.
KCPenguins
14-Oct-2023(#46)So I watched a few videos on making "the greats" Chicago Style deep dish pizzas. Learned a lot. My first attempt was restaurant quality imo, and unhealthy as heck. Used my favorite dough, raised it to an almost air like quality, smashed it into a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and more cheese. The cook was a bit tricky (not much), but everything was amazing. Not pre-cooking and draining the grease from the sausage adds so much flavor (and fat and calories). Honestly one of the best pizzas I've eaten.
nonamesleft
14-Oct-2023(#47)KCPenguins wrote:> So I watched a few videos on making "the greats" Chicago Style deep dish pizzas.
> Learned a lot. My first attempt was restaurant quality imo, and unhealthy as heck.
> Used my favorite dough, raised it to an almost air like quality, smashed it into
> a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled
> cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and more
> cheese. The cook was a bit tricky (not much), but everything was amazing. Not pre-cooking
> and draining the grease from the sausage adds so much flavor (and fat and calories).
> Honestly one of the best pizzas I've eaten.
That's amazing! How does pizza dough work? It's like regular yeast dough that rises?
More details please about the whole process :)
Prime
15-Oct-2023(#48)@nonamesleft there are more than a handful of ways to make it depending on the style youāre going for. I donāt have a recipe for a traditional round pie kind of pizza dough but when I lived in the farm we experimented with home made pizzas and came up with a pretty banginā focaccia style dough thatās crispy on the top and bottom but fluffy and pillowy in the middle. Iām sure I have it in my notes in my phone if I look. Even a homemade pizza sauce is relatively easy to make with a few basic ingredients like Whole Plum tomatoes, fresh garlic and some basil (salt, pepper and a little olive oil of course too. I have like an elaborate Sunday Gravy recipe (I only call it gravy because thatās what my grandma called it, idc if people call it sauce or gravy) thatās the whole works- sausage, home made meatballs, sweet pork neck bones, and a lot more but thatās not for pizza. Let me know if you want my pizza crust recipe. Like the sauce it requires very few ingredients, not a ton of prep and basically just a greased heavy duty baking sheet or cast iron baking sheet.
nonamesleft
* 15-Oct-2023(#49)@Prime It's 4:30 am and pizza making is being discussed... š
Definitely interested in the pizza crust recipe.
A focaccia style crust sounds very good.
KCPenguins
15-Oct-2023(#50)nonamesleft wrote:> KCPenguins wrote:
>> So I watched a few videos on making "the greats" Chicago Style deep dish pizzas.
>> Learned a lot. My first attempt was restaurant quality imo, and unhealthy as
> heck.
>> Used my favorite dough, raised it to an almost air like quality, smashed it into
>> a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled
>> cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and
> more
>> cheese. The cook was a bit tricky (not much), but everything was amazing. Not
> pre-cooking
>> and draining the grease from the sausage adds so much flavor (and fat and calories).
>> Honestly one of the best pizzas I've eaten.
> That's amazing! How does pizza dough work? It's like regular yeast dough that rises?
>
> More details please about the whole process :)
https://www.food.com/recipe/worlds-best-pizza-crus... nonamesleft
15-Oct-2023(#51)KCPenguins wrote:> nonamesleft wrote:
>> KCPenguins wrote:
> |>> So I watched a few videos on making "the greats" Chicago Style deep dish pizzas.
> |>> Learned a lot. My first attempt was restaurant quality imo, and unhealthy as
>> heck.
> |>> Used my favorite dough, raised it to an almost air like quality, smashed it
> into
> |>> a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled
> |>> cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and
>> more
> |>> cheese. The cook was a bit tricky (not much), but everything was amazing. Not
>> pre-cooking
> |>> and draining the grease from the sausage adds so much flavor (and fat and calories).
> |>> Honestly one of the best pizzas I've eaten.
>> That's amazing! How does pizza dough work? It's like regular yeast dough that
> rises?
>>
>> More details please about the whole process :)
>
>
Thanks. Will give this a read later.
Prime
* 16-Oct-2023(#52)Pizza Dough
21 ounces bread flour
Teaspoon seasalt
3/4 teaspoon yeast
2.5 cups cold water
Combine well but donāt over mix. Ideally in a glass bowl.
Cover with saranwrap and cover with a dark towel and let sit 24 hours
use hot water instead of cold let sit an hour
Uncover. Knead lightly into greased pan. Drizzle with olive oil, herbs of choice, lightly roasted whole garlic cloves or a light dusting of granulated garlic and salt.
Bake 375 until top looks golden.
nonamesleft
16-Oct-2023(#53)Prime wrote:> Pizza Dough
>
> 21 ounces bread flour
> Teaspoon seasalt
> 3/4 teaspoon yeast
> 2.5 cups cold water
>
> Combine well but donāt over mix. Ideally in a glass bowl.
>
> Cover with saranwrap and cover with a dark towel and let sit 24 hours
>
> use hot water instead of cold let sit an hour
>
> Uncover. Knead lightly into greased pan. Drizzle with olive oil, herbs of choice,
> lightly roasted whole garlic cloves or a light dusting of granulated garlic and
> salt.
>
> Bake 375 until top looks golden.
>
Thanks.
Any reason to not use hot water vs cold? Sounds convenient to lessen the waiting time to an hour.
nonamesleft
16-Oct-2023(#54)@KCPenguins
Took a look at the recipe. Seems pretty straightforward. Was it good enough that you'd make it again?
KCPenguins
16-Oct-2023(#55)I've made it plenty of times. Just be careful on how much you use and how thin you spread it. The first time I made it the crust was over an inch and a half thick in the middle.
Prime
16-Oct-2023(#56)@nonamesleft the cold and the 12 hour rest allows the yeast to do its thing I think. Itās my buddies recipe whoās a chef. Idk the actually reasons to be honest and itās been so long since I made it I canāt tell if there was a taste difference.
nonamesleft
30-Oct-2023(#59)Miranda wrote:> I was raised on Old World pizza. Real Italian pizza; not Americanized pizza. My family
> has owned a pizza place for 75 years. They brought it to my hometown. People didn't
> even know what pizza was. My father was still in high school when his parents started
> the business. He said that they had to explain that what they were selling were
> "hot pies" because no one in the area knew what pizza was. Up until that point pizza
> had only been a delicacy. A special treat for a snack after dinner. People from the
> area either love my family's pizza or they hate it. There's no in between. It isn't
> an Americanized pizza and a lot of people can't deal with that. The crust is slightly
> sweet, rectangular, thin and with a bit of flop. I love it. I do eat Americanized
> pizza. There are some that are okay. I've been in the Midwest for 30 years and I
> haven't had a really good pizza since I've been out here. I don't like Chicago style;
> never did and they just don't do pizza like they do back east.I miss it. When I was
> in Minnesota I ordered and the pizza arrived cut as though it were a square pizza.
> What the hell? I'd never seen that before. My favorite was always pepperoni and then
> sausage and pepperoni. I quit eating meat again a while back so now I just do cheese
> & onions I rarely rarely eat pizza anymore because I can't get pizza I like. I did
> try pineapple on pizza ones. I was very surprised it was pretty good. I was put off
> by it when they told me there was pineapple on it. I had never heard of that either.
> It was pretty good. My friend made it homemade it wasn't from a restaurant so I don't
> know if that made a difference.
Your family has a pizza place? That's really cool. Did you work there?
Your pizza sounds great. A slightly sweet crust? Interesting. What gives the sweetness? Sugar? Apple juice?
I had pineapple on pizza once. I liked it. I don't understand the anger some people have when they talk about pineapple on pizza.
nonamesleft
30-Oct-2023(#60)Finn wrote:> I am a fan of Ham and Pineapple Pizza (Hawaiian) My wife LOVES it but she is also
> a fan of Margarita thin crust.
>
> I love deep dish but there is no place close to me that makes it, in fact one of
> the best deep dish pizza's I have had is from a shady little hotel out in the middle
> of no where. It's amazing lol Pizza from Chicago Deep Dish is another fave of mine.
I think šš is decent. Had it once.
I'm not such a fan of deep dish though. Just too much crust going on to my liking.
Miranda
* 30-Oct-2023(#61)nonamesleft wrote:|.
> Your family has a pizza place? That's really cool. Did you work there?
Nope. Never officially. When I was little I did stuff like stock the cooler, price products, make boxes etc..
>
> Your pizza sounds great. A slightly sweet crust? Interesting. What gives the sweetness?
> Sugar? Apple juice?
I honestly don't know. The only ones who know the dough recipe are my Dad & my brother who is now the VP. When my Nonie died my Dad moved up from VP & my brother moved up.
> I had pineapple on pizza once. I liked it. I don't understand the anger some people
> have when they talk about pineapple on pizza.
I was freaked out at first. It sounded gross, but I'm a very picky eater. Wasn't mad though. People have strong feelings about what things should & should not change or deviate from the norm.
theJaw
5-Nov-2023(#62)benstylus wrote:> As much cheese as humanly possible. On the pizza, in the crust, with a cheese dipping
> sauce on the side.
>
> Pizza Hut's Triple Decker Pizza from the late 1990s was the pinnacle of pizzadom.
>
>
> .
I go the opposite. Decent amount cheese... but there better be a good sauce ratio. Shove some hamburger or grilled chicken on that son of a dog.
nonamesleft
* 7-Nov-2023(#63)theJaw wrote:> benstylus wrote:
>> As much cheese as humanly possible. On the pizza, in the crust, with a cheese
> dipping
>> sauce on the side.
>>
>> Pizza Hut's Triple Decker Pizza from the late 1990s was the pinnacle of pizzadom.
>>
>>
>> .
>
>
> I go the opposite. Decent amount cheese... but there better be a good sauce ratio.
Very much agree with this. It's important to have a good sauce to cheese ratio. If you're going to increase the cheese, you should increase the sauce too.
nonamesleft
7-Nov-2023(#66)KCPenguins wrote:> KCPenguins wrote:
>>
>>
>
> Planning on this for lunch this weekend!
š¤¤š¤¤š¤¤š Looks incredible.
benstylus
16-Nov-2023(#67)Decided to try a pizza place that's been in town since long before I moved out here 15 years ago, and I passed regularly on the way to work or church.
They had a menu item called the Chicago Stuffed pizza, so I ordered it, not really knowing what to expect.
I knew it would be something though because when they handed me the pizza box it was about four times heavier than I expected.
Got it home and opened the box...
imageLooks kinda like a deep dish, so I cut into it.
theJaw
16-Nov-2023(#68)Simply too much cheese. I couldn't do it personally, but kudos.
nonamesleft
16-Nov-2023(#70)benstylus wrote:> Decided to try a pizza place that's been in town since long before I moved out here
> 15 years ago, and I passed regularly on the way to work or church.
>
> They had a menu item called the Chicago Stuffed pizza, so I ordered it, not really
> knowing what to expect.
>
> I knew it would be something though because when they handed me the pizza box it
> was about four times heavier than I expected.
>
> Got it home and opened the box...
>
>
> Looks kinda like a deep dish, so I cut into it.
>
> ...
>
>
How was it?
benstylus
17-Nov-2023(#71)nonamesleft wrote:> benstylus wrote:
>> Decided to try a pizza place that's been in town since long before I moved out
> here
>> 15 years ago, and I passed regularly on the way to work or church.
>>
>> They had a menu item called the Chicago Stuffed pizza, so I ordered it, not really
>> knowing what to expect.
>>
>> I knew it would be something though because when they handed me the pizza box
> it
>> was about four times heavier than I expected.
>>
>> Got it home and opened the box...
>>
>>
>> Looks kinda like a deep dish, so I cut into it.
>>
>> ...
>>
>>
> How was it?
The post had a "nsfw" Spoiler tag. You can click it to find out
nonamesleft
* 17-Nov-2023(#74)benstylus wrote:> nonamesleft wrote:
>> benstylus wrote:
> |>> Decided to try a pizza place that's been in town since long before I moved out
>> here
> |>> 15 years ago, and I passed regularly on the way to work or church.
> |>>
> |>> They had a menu item called the Chicago Stuffed pizza, so I ordered it, not really
> |>> knowing what to expect.
> |>>
> |>> I knew it would be something though because when they handed me the pizza box
>> it
> |>> was about four times heavier than I expected.
> |>>
> |>> Got it home and opened the box...
> |>>
> |>>
> |>> Looks kinda like a deep dish, so I cut into it.
> |>>
> |>> ...
> |>>
> |>>
>> How was it?
>
> The post had a "nsfw" Spoiler tag. You can click it to find out
>
>
Oh, right. Shirts flying off. š
Was it good enough that you'd buy it again?
SublimeFan
17-Nov-2023(#76)benstylus wrote:> Decided to try a pizza place that's been in town since long before I moved out here
> 15 years ago, and I passed regularly on the way to work or church.
>
> They had a menu item called the Chicago Stuffed pizza, so I ordered it, not really
> knowing what to expect.
>
> I knew it would be something though because when they handed me the pizza box it
> was about four times heavier than I expected.
>
> Got it home and opened the box...
>
>
> Looks kinda like a deep dish, so I cut into it.
>
Just FYI stuffed pizza has a second crust on the top (super thin) to make it "sealed".
Only pointing out for those who don't know the difference, it's similar to a "double decker", although that usually has a thicker crust on top, stuffed is thinner on top like the one pictured here.
benstylus
17-Nov-2023(#78)SublimeFan wrote: >
> Just FYI stuffed pizza has a second crust on the top (super thin) to make it "sealed".
>
>
> Only pointing out for those who don't know the difference, it's similar to a "double
> decker", although that usually has a thicker crust on top, stuffed is thinner on
> top like the one pictured here.
Yep, I learned this last night LOL
KCPenguins
17-Nov-2023(#79)Feeb wrote:> One of the hallmarks of Chicago pizza -according to certain snobs Iāve talked with
> -is how thin can you make the bottom and top crust. Itās there but you canāt
> tell if itās done well. This is one of the biggest factors of the Louās vs Giordanos
> debate. Some say lous is not true chicago style because itās just deep dish with
> heavier crust. Iāll 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.
SublimeFan
17-Nov-2023(#83)KCPenguins wrote:> Feeb wrote:
>> One of the hallmarks of Chicago pizza -according to certain snobs Iāve talked
> with
>> -is how thin can you make the bottom and top crust. Itās there but you canāt
>> tell if itās done well. This is one of the biggest factors of the Louās vs
> Giordanos
>> debate. Some say lous is not true chicago style because itās just deep dish
> with
>> heavier crust. Iāll 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 Iāve talked with
> -is how thin can you make the bottom and top crust. Itās there but you canāt
> tell if itās done well. This is one of the biggest factors of the Louās vs Giordanos
> debate. Some say lous is not true chicago style because itās just deep dish with
> heavier crust. Iāll 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.
Feeb
17-Nov-2023(#87)SublimeFan wrote:> Feeb wrote:
>> One of the hallmarks of Chicago pizza -according to certain snobs Iāve talked
> with
>> -is how thin can you make the bottom and top crust. Itās there but you canāt
>> tell if itās done well. This is one of the biggest factors of the Louās vs
> Giordanos
>> debate. Some say lous is not true chicago style because itās just deep dish
> with
>> heavier crust. Iāll 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 Louās as well.
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 nieceās birthday yesterday had wildly fresh veggies on their slices. Tomato, broccoli, onion, cucumberā¦ list goes on. It was so friggin good. I was very surprised by the freshness, will be ordering from there again.
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.