Best pizza style?
- Thread starter Serjeant Grumbles
- Start date
TechnicalBarbarity
Poser Disposer
Der Morgenstern
Trailer Park Bacchus
How the hell do you eat party cut without getting your hands all dirty? Half the reason for the crust is to have a place to hold the pizza.
Der Morgenstern
Trailer Park Bacchus
I only eat deep dish so I am not troubled by that bullshit. Inferior NYC pizza is the realm of you plebs.
- Mar 20, 2005
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Obviously it would be stupid to serve a Chicago deep dish or a New York pizza that way, but thin crust pizzas are meant for party cut.
Funerary_Doom
My head is bloody, but unbowed.
Never had Chicago deep dish.
I've tried Italian pizza and NY pizza and they were both awesome. Italian pizza, the margherita slice in particular, uses less cheese and tastes better eaten straight out of the oven or else it really loses its flavor. NY pizza could eat that shit cold and still able to appreciate it.
I've tried Italian pizza and NY pizza and they were both awesome. Italian pizza, the margherita slice in particular, uses less cheese and tastes better eaten straight out of the oven or else it really loses its flavor. NY pizza could eat that shit cold and still able to appreciate it.
- Mar 20, 2005
- 4,384
- 2,878
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Chicago thin crust:
I guess I should've put the toppings beneath the cheese, but I forgot about that until now, looking at MasterOLighting's example photo.
I guess I should've put the toppings beneath the cheese, but I forgot about that until now, looking at MasterOLighting's example photo.
rms
Active Member
The real NY pizza, Buffalo style. Ein didn't you live in Western NY for awhile? Did you ever hit up Bocce's?(Only 3 locations in the area unless i'm messing this up)
Ate pizza in Asia, Europe, NYC, LA, Denver and honestly say this is the best i've had. One day i'll travel to Chi-town and see what's up there, but don't think this bad boy is going to be beat.
MasterOLightning
Optimator
That's some goofy looking pepperoni.
I recently discovered that Italian beef and hot giardiniera is a great pizza topping. Do you people have Italian beef?
I recently discovered that Italian beef and hot giardiniera is a great pizza topping. Do you people have Italian beef?
rms
Active Member
MasterOLightning
Optimator
SWAT
Nothing but Metal!
Chicago thin crust:
I guess I should've put the toppings beneath the cheese, but I forgot about that until now, looking at MasterOLighting's example photo.
That looks very simple and delicious, I'm hungry for a pizza now!
Edit: I'm curious since you know a lot about making pizza, what is your cooking time for a pizza? And what equipment do you use?
I bake my pizza at 500° for 5 minutes on the bottom rack of my oven, then 5 minutes on the top rack. I don't use a pizza stone, just a regular circle shape, no holes, pizza tray.
Satanstoenail
My Larpstyle determines my Derpstyle
I need to get a pizza stone I think. Can't get any consistency with the base. Sometimes it's ok, sometimes soggy as hell. Anyone else used one?
MasterOLightning
Optimator
I always use a pizza stone. It generally won't get you as crispy a crust as a baking sheet/metal pan will, but it's consistently good for all the pizza types I make. If you pre-heat the oven with the stone inside, it will definitely be hot enough to prevent a soggy crust.
Baroque
Active Member
Honestly pretty much any pizza is good pizza. Even some fast food chains like Papa John's, Round Table are tasty if ordered right.
Exceptions that are not good: Little Ceasar's and frozen/microwave pizzas.
Exceptions that are not good: Little Ceasar's and frozen/microwave pizzas.
SWAT
Nothing but Metal!
I'll agree with you on the frozen/microwave pizza, that =
uke: but I still love the little ceasar's $5 hot and ready, although I've never had it sober though...
