Your go-to toppings?
New York or Chicago?
Greek or Italian?
Hand-held or fork and knife it?
If hand-held - straight up or fold in half?
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Your go-to toppings?
New York or Chicago?
Greek or Italian?
Hand-held or fork and knife it?
If hand-held - straight up or fold in half?
NY, Italian (Greek? WTF?), hand held, folded in half. Any topping is good, as long as it does not include artichoke, fruit (tomatoes get a pass), or cheese without an Italian name. Any other way and it's not pizza, just some cheesy, saucy bread. End of discussion.Quote:
Originally Posted by systemoverblow'd
Eh? Pizza quattro staggioni is most definitely italian with artichokes.
the 12" or so wood fired ones, diavolo - mushroom pepperoni or some such thing hot peppers, or prosciutto/spec/some such cured pork product and rocket (added at the end)
Alright. Best pizza I ever had and still make and love to this day is:
Parma, ricotta, and olive oil. Found it in this tiny, but classy, little place in Verona. So amazing, don't knock it till you try it. Yes, it's extremely rich. Bonus points for homemade ricotta.
Toppings on a pizza are irrelevant. It's all about the crust, baby.
#1 for me is a true New Haven style, like Pepe's or Sally's. Pick it up, no fold (cause the pieces aren't usually wide enough).
#2 is a really good neopolitan, with the little blistered spots on the crust that show the oven was running around 1000 degrees. (Basta and Locale in Boulder have a solid version when at their best; Pizzeria Bianco in Arizona is the archetype in the US; and apparently Motorino in NYC is the balls as well, though I haven't tried it yet.) Fork and knife, usually not cut into slices.
#3 is Italian bakery pizza, the kind you get out of a window in the back of... an Italian bakery, duh. Micucci's in Portland, Maine is a good one. Eat out of hands sitting on the front steps.
(Greek style is really greasy and usually uses cheddar cheese along with the mozz. Any place in New England that calls itself a "House of Pizza" is probably Greek.)
Basic margherita on Cornmeal crust with heirloom tomatoes.
Yep, crust is key. I have yet to find a good crust in CA.
Bearshit!Quote:
Originally Posted by mmmm...pow!
Best pizza I have had is homemade. Recipe on pg.32 of the latest Whitewater cookbook (Whitewater with Friends). It has artichoke on it.
Freaking delicious.
well now it has to be ganja of course
nah, but that would be a great appy for this pizza
Pontillo's!! Always sausage, mushrooms and sweet peppers. The thick, doughy, chewy sweet crust is key. Alas, only a memory. Frankie's comes close but it's a swing and a miss. I'd buy big enough for tomorrow's breakfast.
I'll eat it all, and love it all. For a small city we've got an embarrassing number of excellent Neapolitan style pizza joints, using genuine Italian ingredients (who knows more about curing meats than the Italians?). A good thick Chicago style is a meal in one slice. Gimee three slices of NY style, one with pep, on ewith pep and shrooms, one with onions green peppers and basil.
i like a thick crust, extra cheese and sausage. Compared to chains, Costco makes a great pizza for ten bucks.
Worst pizza in the universe: Restaurant L'Express, Sainte Anne des Monts, Gaspe Peninsula, Quebec
Pesto sauce, roasted garlic (whole cloves), tomatoes, sliced thin, cooked with some cheese on top so it melts through, FRESH mozzarella cheese, plus asiago, parm, any "italian cheese", really, but definitely no cheddar (yuck on pizza).
Crust should be on the thin side, but not super thin, slightly crunchy on the outside, chewy on the inside, and the cheese should be slightly browned on top.
I am not up on the pizza styles other than Chicago is deep dish and NY is thin, but most fresh, homemade, or decent quality pizza is good... besides the really cheap chain places, or gross frozen pizzas, its pretty hard to make terrible pizza..
Paper thin, wood fired, plain cheese, with some fresh basil and parm. Fold it in half, eat the whole pie. Sunshine Tavern in Portland has it wired.
I think I've posted this before, but it's worth revisiting - a fairly comprehensive slideshow list of regional pizza styles in the US. Definitely several I'd be psyched to try in there.
I make my own... grill turned all the way up.
Crust is simple, 1 Tsp yeast, 4 Cups flour some water, a little salt... homemade sauce with San Marz tomatoes...
John's on Bleeker St is my favorite in NY right now for NY style... Rays is good too in Manhattan...
There is also a place around the corner from Grimaldi's in Brooklyn with some good pizza... their Sicilian slice is TOPs.
I like Pepperoni and Mushroom, With a simi thick crust.
Real getto I like the Pizza Hut Stuffed Crust supreme
30 years ago the Domino's in Bellville Nebraska had a good think crust pepperoni pizza.
^^^^^now you jus' trollin', foo! ^^^^^
I had great pizza in Chile and Nepal
Chilean food is teh suck
I love Thai pies! (try not to make this NSFW)
Mckenzie pizza in bozeman use to have it dialed, quality isn't as good anymore.
"great" pizza in peru tooQuote:
Originally Posted by rideit
Pissco in Chile (as long as we are rehashing OLD topics!)
As long as it doesn't have meat, I'm happy.
Too damn easy. It's like shooting fish in a barrel.
Nobody cares that you don't eat meat.
Neopolitan is it,oven has to be between 900-1000 degrees to cook the crust properly.
stromboli from flying pie in portland. done deal.
Thai Pie from Galactic in Minneapolis...it haunts me
Any Neapolitan pie made to vpn standards...my most snobbish food trait i'd say
No one cares that you try to make your douchey comments ironic or funny by adding a trolling disclaimer in small blue type.Quote:
Originally Posted by doughboyshredder
Welcome to the ignore list.
I see you working, fool.Quote:
Originally Posted by doughboyshredder
I'm definitely a pizza snob but I do love Greek Pizza too. It's not pizza, is the thing. If you get past the idea that it's supposed to be pizza, and just fucking eat it, it can be good as hell.
Thin, coal-fired oven, real mozzarella (pepperoni when I ate meat), occasionally mushrooms.
i'll fork and knife the first bites when it's really warm and I can't keep the cheese on the end when picking it up, but after that it's hand held.
Living in New Haven has been great for pizza eating.
NY Style: Extra Cheese, Sausage, Mushroom (lite sauce if possible)
Neapolitan: Margherita
White: EVOO, Ricotta, mozzarella, roasted Garlic, Carmelized Onion, Sausage
I just don't like Chicago style deep dish pizza. It's like Lasagna with dough rather than Noodles.
It's hard to find a truly good pizza around here. The Greek places make the best pizza near my neighborhood but I yearn for a real paper-thin crust with a zesty marinara type sauce, quality pepperoni and real mozz.
Someone probably makes something like that in this city but I'm too lazy to drive all over looking for it.
And really, no one component is key - a great crust with inadequate sauce/toppings isn't all that great.
thin with a small amount of goat cheese, capers, onions and arugula.
if you haven't tried that at wood-oven pizzeria then you're missing out.
That's exactly why it's awesome! Lasagna, but with more cheese/sausage and the boring noodles swapped out for buttery dough! You can debate whether it's really pizza or not, but it's fucking delicious either way.Quote:
Originally Posted by Tippster
Lately, I have become extremely frustrated with all of my local pizza joints sauces. Sauce can make or break a pie for me. I can respect a bright, fresh tomato sauce but for me, I dig a thick sauce with depth of flavor. My pies don't need to be drowning in sauce but its gotta be a focal point and add flavor.
My home sauce I keep on hand:
Canned tomatoes
Tomato paste
Yellow and white onions
Garlic
Dried oregano
Fresh thyme
Salt
Pepper
Chili flakes
Small amt of a decent balsamic
Sweat onions. Add oregano and garlic and sweat for a min or so. Add t paste to the pot and cook, stirring every couple minutes until the t paste deepens in color and the brightness in flavor becomes more subtitle. Throw the balsamic in followed by the canned tomatoes, thyme, and chili flakes. Reduce til nice and thick. Re-season as necessary. Add fresh oregano. Let cool and blend it up.
I went highbrow with the wine
http://i977.photobucket.com/albums/a...n/P6271342.jpg
-Venice
You're in good company so farQuote:
Originally Posted by iceman
Pizza Hut Supreme with anchovies
Thin crust
Eat with your hands
Too crispy to fold in half
That Neopolitan place Downtown SLC is pretty awesome but really to hip for an Appalachian American like myself.