The Pizza Thread

[USAFGopherMike]

So I'm browsing through the oven thread and saw Jim post about his white garlic pizza (along with some BS about his wife doing what he tells her) and then someone dared to say something about having to be from the "tristate area" to know anything about pizza. While I'll admit, I did love some of the pizza in Brooklyn, it's not the only good pizza. I originally hail from Chicago (a conservative suburb) and we had some good pizza there. I've also spent some time in Italy and with pizza makers and I LOVE GOOD PIZZA. I've already said enough to generate some good discussion, but lets take it a step further.

This thread is for the discussion (healthy if not heated pun intended) about all things pizza. That includes which style you like best: brooklyn style, chicago style deep dish, thick crust, thin crust, toppings, recipes, and any restaurant you visit that makes great pizza. The way I see it, we can all benefit from sharing opinions on the above.

For me, ingredients are key. They have to be fresh and there has to be good sauce.

[Bailey Guns]

I hate to admit it, but having spent my early adult formative years on Air Force Bases here and there I have a soft spot for Domino's Pizza. Seems like there was a Domino's outside the main gate of every base I was ever on.

I'm a firm believer in the old saying about pizza and sex.

[Boadie30]

For me, ingredients are key. They have to be fresh and there has to be good sauce.

^^THIS^^ Is all I care about...

[cofi]

haha great thread

being from the east coast to me theres only 3 types of pizza ny style, margarita, and crappy

only acceptable toopings are cheese sauce and maybe pepperoni (i like just cheese and sauce)

http://www.bellagentenj.com/ imo the best margarita pizza in the world best ny/nj style http://www.villavictoriapizzeria.com/

[Great-Kazoo]

Dough, sauce, cheese, toppings. When i see Meatball on the menu as a topping. I expect MEATBALL, sliced thin or thick dropped on to some 100% whole milk mozzarella. NOT CRUMBLED UP GROUND BEEF, same for Sausage.

The only downside to PIZZA is the location / area of the country you reside in. HERE in CO A "slice" was unheard, in the early 80's. There was the place on broadway south of the army/navy surplus, north of hampden in englewood that had decent slices. One of the reasons i started eating mexican, was a burrito could be had just about every other block.

Then some relocated folks or local entrepreneurs opened up Pizza with EAST COAST THIN CRUST. While coming "close" in some places , they never measured up to Chitown pan, NY lg loaded style. SO what happens, your taste buds evolve and find a happy medium gradually accepting what CO has to offer in lieu of "what you remember" enjoying back east.

The influx of folks from across the country has given CO some good pizza. I guess it's just not what we enjoyed as kids. Hanging out at the pizza joint, a few slices with some red pepper flakes [ for the daring anchovies] and of course the beers your girlfriend smuggled in.


FWIW: Thin and greasy is a misnomer. It's not "Greasy" from excessive Oil or "grease" The "Layer" of grease /oil you see is from using Whole Milk Cheese. make your own using WMC and see the difference. Of course Real Pepperoni and Italian Sausage add to the sheen.

[Great-Kazoo]

haha great thread

being from the east coast to me theres only 3 types of pizza ny style, margarita, and crappy

only acceptable toopings are cheese sauce and maybe pepperoni (i like just cheese and sauce)

http://www.bellagentenj.com/ imo the best margarita pizza in the world best ny/nj style http://www.villavictoriapizzeria.com/

Canadian bacon, BBQ Chicken and PINEAPPLE You might as well replace green chili with some 7-11 salsa!!

[cofi]

Dough, sauce, cheese, .

ive been making my sauces using san marzano tomatoes it really stepped up my game

[USAFGopherMike]

Some of my favorites in Chicago were Lou Melnati's, Geno's East, & Garabaldi's. While in NYC last year I made the trip to Grimaldi's. Their coal fired oven and classic recipes were excellent. Pulcinella in Fort Collins is some of the best pizza I've had in CO.

[Great-Kazoo]

Some of my favorites in Chicago were Lou Melnati's, Geno's East, & Garabaldi's. While in NYC last year I made the trip to Grimaldi's. Their coal fired oven and classic recipes were excellent. Pulcinella in Fort Collins is some of the best pizza I've had in CO.

Uncles beats them 8-10 times. The true test of Slice Pizza is , Taste after being reheated. OR for those of us who enjoy leftover pizza COLD for breakfast! Reheated pulc's is weak, leaving an empty feeling, like the sauce was an afterthought and not one of the main ingredients.

[USAFGopherMike]

Uncle's huh? Gonna have to put that to the test. If you're wrong, expect to be chastised.