The Pizza Thread

I would like to put in a vote for Rocky Mountain Pizza Pie in Lone Tree, which is incredible. This pizza also passes the crucial 'breakfast test.'

It's really worth a try if you haven't had their pizza.

My fondest memories of pizza joints are the little hole-in-the-wall places that aren't restaurant chains.

SHEET pizza, preferably made by Cravatta's Restaurant! 'nuff said. None of these puny, round pizzas. I want a big ole', sheet o' pizza like we had back in Buffalo! Oh, and white pizza's my favorite, Jim!

Being from the Buffalo area, nothing beats a good pizza with REAL Buffalo wings on it!! With blue cheese of course, not ranch...

Sal's Birdland anyone?

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Originally Posted by Dingo

Sounds good to me! Unfortunately, I'm booked all this week. Got a long stretch of days off coming up though in middle of the month - we should hit the pizza joint up there and do some shooting - I'll provide the ammo!

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Deal! Awww... I really don't want to wait until Thurs (see Bailey's post) to satisfy this pizza craving.

NY style is my favorite, but I'll happily eat a good Chicago style pizza. Out here in CO I hit up Johnny's or Garlic Knot for NY style while at work, new GK just opened a block north of Hampden on Wadsworth. Unfortunately I haven't found anything in Aurora that is overly good. For Chicago style I make an order to Lou Malnati's about once a year and get pies, cheesecakes and a hot dog kit delivered. For a quick home pizza I slap a Tombstone in the oven and figure the old saying about pizza and sex is true, even if it's bad you're at least still getting some.

I enjoy different styles of pizza and different toppings, even white pizza, but chain restaurants tend to suck. A good pizza place not only specializes in pizza, but they don't skimp on the ingredients. Using cheap or stale ingredients results in lousy pizza. I agree that the sauce is the most important part, followed by the dough and cheese. Secret to a good crust is a wood fired brick oven, which few places use anymore. Few places make their own dough. Cheese is often processed and treated with chemicals to make it last longer. A proper blend of cheese is essential . . . straight mozzarella won't do it . . . and the artificial shit is the kiss of death. Home Run frozen pizza is better than a lot of the pizza places in Denver.

I pretty much like all pizza but I prefer any thin type, but not crispy.

Justine's her in FoCo is my current favorite followed closely by Positano's.

I like Chicago Style the most, but like almost everything except New York Style thin crust. Which is odd since my Mom is from New York and growing up that's what we usually ate. Once I discovered Chicago style though there is no going back.

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Originally Posted by RblDiver

I'll admit, I haven't a clue about the difference between the crust styles you mentioned (well, I do know the difference between "thin and crispy" and "deep dish" but that's about it). However, I do enjoy Beau Joe's crust when you put honey on it, mmm.

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You're out of the running as a judge. Then again perhaps you should tag along to "learn"

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Originally Posted by Clint45

I enjoy different styles of pizza and different toppings, even white pizza, but chain restaurants tend to suck. A good pizza place not only specializes in pizza, but they don't skimp on the ingredients. Using cheap or stale ingredients results in lousy pizza. I agree that the sauce is the most important part, followed by the dough and cheese. Secret to a good crust is a wood fired brick oven, which few places use anymore. Few places make their own dough. Cheese is often processed and treated with chemicals to make it last longer. A proper blend of cheese is essential . . . straight mozzarella won't do it . . . and the artificial shit is the kiss of death. Home Run frozen pizza is better than a lot of the pizza places in Denver.

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Only if its some romano, parmasen and possibly peccarino. tHIS OTHER SHIT USING chedder??? It's a pizza not some 1/2 ass burrito.

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Originally Posted by newracer

I pretty much like all pizza but I prefer any thin type, but not crispy.

Justine's her in FoCo is my current favorite followed closely by Positano's.

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The one guy from Positano's opend up his own place.



Regarding the cold / left over pizza test. That applies to any whole PIE, you get for dinner, lunch, what ever.

ONE THING OK 3 THINGS THAT SINGE MY ASS WHEN GETTING A FEW SLICES ARE

1) They serve it to you and you notice they tossed a quick fingerful of moz on it??? WTF, Is the pie that weak they need to add more cheese.

2) The slice "just out of the oven" is doughy like some tortilla not Brown and mmmmmmm crusty

3) WASH YOUR FUCKIN HANDS AFTER MAKING CHANGE, Cleaning the COUNTER, MOPPING THE FLOOR OR DUMPING TRASH BEFORE YOU TOUCH MY FOOD. I've sent food, not just pizza back when i've observed this crap happening. THE MGMT supplies food handling gloves for a reason, not to take up space. BUT USE!!!!!!!!!!!!!

jim im up for a pizza tour keep us posted

Nello's Pizza in AZ has by far the best Pizza I have ever had!!!!