The Pizza Thread

[Ronin13]

Having not really had what many would consider "real" Pizza (both Chicago and NYC) from what I have had round these parts, I think CPK is pretty tasty, Anthony's is great (friends worked there and we'd always get free pies-remember, the best pizza is free pizza), and I do like Domino's. Granted I'm not a connoisseur of pizza, I'll eat whatever good tasting stuff is available or just make my own.

ETA: Forgot to mention- pitchers of Coors Light and a nice large pie at Edgewater is hard to beat on a Friday night.

[Aloha_Shooter]

You forgot Sicilian. I suppose that's what you're referring to by "pan pizza" but I always figured "pan" was Pizza Hut's attempt to do Chicago deep dish but keep it rolling fast by not making it as deep. The Sicilian I used to get in Philly had a thicker crust like risen bread but wasn't as greasy as Pizza Hut's pan pizza. Sicilian was a good change of pace, especially if you wanted to carbo load.

I like the politics of the guy who founded Domino's (he's not associated with the franchise anymore IIRC) but their pizza is horrible. We used to order it in college because of the 30 min guarantee but the crust is just godawful cardboard. Really horrible compared to the real Italian places we could order from.

Which kind I prefer depends on mood. Once in a great while I like a good Chicago deep dish like Pizzeria Uno makes but generally I prefer a thin one from a wood-fired oven -- never did care for grease dripping down my arm as I ate it. I'll generally go with Boriello Brothers but Il Vicino here in the Springs is somewhat similar to what I remember getting while walking around in Italy so I like that on the rare occasions I'm downtown.

[Dingo]

You bastards. Now I have to order a pizza for lunch...

(And I'm stuck in C-Rock, which is decidedly hard up for decent places to eat in general, much less anything remotely resembling "real" pizza...)

[asmo]

Pasquini's.. Sausage and ricotta...

'nuff said.

[Great-Kazoo]

You forgot Sicilian. I suppose that's what you're referring to by "pan pizza" but I always figured "pan" was Pizza Hut's attempt to do Chicago deep dish but keep it rolling fast by not making it as deep. The Sicilian I used to get in Philly had a thicker crust like risen bread but wasn't as greasy as Pizza Hut's pan pizza. Sicilian was a good change of pace, especially if you wanted to carbo load.

I like the politics of the guy who founded Domino's (he's not associated with the franchise anymore IIRC) but their pizza is horrible. We used to order it in college because of the 30 min guarantee but the crust is just godawful cardboard. Really horrible compared to the real Italian places we could order from.

Which kind I prefer depends on mood. Once in a great while I like a good Chicago deep dish like Pizzeria Uno makes but generally I prefer a thin one from a wood-fired oven -- never did care for grease dripping down my arm as I ate it. I'll generally go with Boriello Brothers but Il Vicino here in the Springs is somewhat similar to what I remember getting while walking around in Italy so I like that on the rare occasions I'm downtown.

Sicilian and pan pizza are 2 different things. Pan is .pan. Sicilian is a thicker crust allowed to rise until X height. Then (how we did it) you set it up in the rectangle pan put in oven 5 minutes to get the crust rising, and also have some of the top crust sealed by baking. This process ensures once sauce and toppings are applied and cooked. You don't end up with a soggy crust.

[wARmachine15]

Johnny's NY Pizza on Wadsworth in Lakewood. It's my go-to pie. Great dude too.

[Jmetz]

It's been a long time since I've had anything I'd qualify as good. I generally prefer deep dish.

[Ronin13]

You bastards. Now I have to order a pizza for lunch...

(And I'm stuck in C-Rock, which is decidedly hard up for decent places to eat in general, much less anything remotely resembling "real" pizza...)

I almost want to say, screw it, drive up to Evergreen, we'll get some pizza, and I'll buy.... but I don't think you'd be able to do that.

[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.

[Dingo]

I almost want to say, screw it, drive up to Evergreen, we'll get some pizza, and I'll buy.... but I don't think you'd be able to do that.

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!