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What is your favorite kind of pizza.
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Deep Base Hawaiian!!!!!!!!
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100% respect for your choice. It is probably tedious at times, as the general 'low effort' party/event food is often pizza. I would be bummed if I didn't enjoy pizza from time to time, but I'm sure there are foods I am not into that others wouldn't be able to live without. The beauty of being able to like what we like and not like what we don't!
Squirrel(works) pizza!
tOD
Sinking in the quicksand of HPR
with this thread showing all these 20 topping pizzas. I'm going to try just a simple pepperoni one, just like my wife orders the next time we get it.
How about worst pizza?
For me it was in Italy years ago. It was like cheese on a cracker!
For me it was in Italy years ago. It was like cheese on a cracker!
My wife was telling me that there is a local pizza place called Marcos which sells a pizza and they described the small pepperoni as "old school style" and it's supposedly curls up and has grease in the bottom so that's what I'm ordering next time
For me, Dominos circa 1982. For one school year I was in St. Louis, and it was all I could get. You could barely tell the crust form the box, and that wet cardboard smell was nearly all the flavor it had.
NateB
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My least favorite pizza was a St Louis style pizza from Imo's. I like to try different regional styles and St Louis style with cracker thin crust and Provel cheese just isn't for me.
Deep Dish where there are multiple layers of each topping. It's layered almost like a lasagna pizza. Sauce, meat, cheese, Sauce, meat , cheese wash rinse repeat.
Occasionally we'll do the super thin crust where the crust is super crispy with a ton of toppings. Can't do that in between thin crust where it's 50/50 bread to toppings.
Occasionally we'll do the super thin crust where the crust is super crispy with a ton of toppings. Can't do that in between thin crust where it's 50/50 bread to toppings.
True story. Lived in Chicago in East Rogers Park as a kid. We lived in an apartment building behind a Jewel Food store.
When the Dominios opened in Chicago it was down the street from our house. They had one delivery truck and only delivered within 3 miles of the store. We would see the Dominios truck pull up at the back door of Jewel multiple times per day to pick up pizzas. Jewel was making hundreds of Cheese pizzas and selling them to Dominios. Dominios would then add whatever toppings you ordered and deliver.
If you were buying Dominios in Rogers Park back in the 80's you were eating Jewel food store pizzas.
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Awright, fellow Pittsburgher, where do you get THAT?!?! And I thought I had it made (well, actually I do) with Monte Cello's on 19 in Cranberry - either their Pan or Sicilian pizza has a thick, hot, wonderful fresh baked crust... I could eat it until I couldn't stand up! Brought hot to the table with just a few toppings, and it if it gets better than that, well, I might just pass out in ecstasy. Plus when I'm over there, I usually get to stop in at Hobby Express, which is now carrying Aerotech and LOC Precision in addition to a big stock of Estes, plus Sunward and a few others - even a Fliskits or two! And durn near any other hobby item you could imagine, plus stuff for the kids, too. Good people who know their stuff as well!
Talking of Pizza, Domino's and worst pizza.....
Mid 80's I was a secret shopper. One of the accounts was for Domino's Pizza. Twice a month I was given a list to rate the franchise. I did this for 6 months. All of the pizzas were pretty good.
The first one I ordered after stopping the SS orders was a disaster. The 30 min or free was still in effect, I ordered at 11am so I had time to eat before leaving for work at 2pm. (lots of time, right?)
After 30 minutes, no pizza, 45, no pizza. Called and asked....It's going in the oven right now, 20 min tops! OK, 30 min, no pizza, 1 hour no pizza. Now it is 1PM and no pizza. Again I call and find that it is on it's way. Cold pizza at 1:30.
I sent a note to the franchise owner and explained my experience. He let me know what had happened, a cook and two drivers had not shown up, they were hustling, but couldn't keep up.
As a comp he sent me 10 certificates for free pizza.
The first one I ordered free, the staff asked if I had a coupon and for how much off. I said "Free." No we don't have free pizza, then asked what the coupon looked like, I explained it and that it was signed by so and so. Ahhh OK, no problem, we'll get that right to you!
Mid 80's I was a secret shopper. One of the accounts was for Domino's Pizza. Twice a month I was given a list to rate the franchise. I did this for 6 months. All of the pizzas were pretty good.
The first one I ordered after stopping the SS orders was a disaster. The 30 min or free was still in effect, I ordered at 11am so I had time to eat before leaving for work at 2pm. (lots of time, right?)
After 30 minutes, no pizza, 45, no pizza. Called and asked....It's going in the oven right now, 20 min tops! OK, 30 min, no pizza, 1 hour no pizza. Now it is 1PM and no pizza. Again I call and find that it is on it's way. Cold pizza at 1:30.
I sent a note to the franchise owner and explained my experience. He let me know what had happened, a cook and two drivers had not shown up, they were hustling, but couldn't keep up.
As a comp he sent me 10 certificates for free pizza.
The first one I ordered free, the staff asked if I had a coupon and for how much off. I said "Free." No we don't have free pizza, then asked what the coupon looked like, I explained it and that it was signed by so and so. Ahhh OK, no problem, we'll get that right to you!
I've never been a fan of what any chain calls Chicago Style, but I'll withhold judgement until I can try it at a non-chain shop in Chicago. All of the chain pizza I've ever had has varied between awful and mediocre.
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Vincent's Pizza - from the original Ardmore Blvd location where Vinny himself used to be there, covered in flour, tossing the dough.........back in the day.
Oh, another Pittsburgher?! We should form a group! And go get pizza!
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Bit of a commute for me now.
But growing up in Churchill (just down the road from East Pittsburgh and Francis G.) Vincent's was just over the hill and was a place of many great memories.
Second choice - Mineo's in Squirrel Hill. Close to college and consistently great.
I try to hit them both when I get to town.
boatgeek
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Answering the question: whatever is coming out of the oven at home. Typically relatively thin crust (but not NY thin) in a standard oven at 450-ish degrees.
Side quest: The quality of college neighborhood pizza has improved dramatically, at least here. Back in my day [shakes cane], we had two options, Pizza Time and Pizza Answer (aka Pizza Crime and Pizza Cancer). Time was slightly better but somewhat slower and a hair more expensive. I ate a lot of Answer. Both outlets are long gone, with teriyaki joints replacing pizza in the "cheap filing food that isn't terrible" niche in the U District.
Side quest: The quality of college neighborhood pizza has improved dramatically, at least here. Back in my day [shakes cane], we had two options, Pizza Time and Pizza Answer (aka Pizza Crime and Pizza Cancer). Time was slightly better but somewhat slower and a hair more expensive. I ate a lot of Answer. Both outlets are long gone, with teriyaki joints replacing pizza in the "cheap filing food that isn't terrible" niche in the U District.
NateB
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My favorite is Lou Malnati's. Giordano's is good too, but their stuffed crust is something different than Chicago deep dish. I still need to try Pequod's Pizza, maybe next time I'm in the city.
Thin crust or tavern style pizza is popular in Chicago and all over the Midwest too, so try both.
There is a chain throughout Indiana called Pizza King. Thin crust, tavern cut pizza with toppings to the edge. The crust is thinner and crisper than New York pizza, but not cracker crunchy at the same time.
NateB
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At Ball State we had Greeks Pizza which was fantastic. The other late night staple was LaBamba's with their burritos as big as your head. I think you'll still find LaBambas in a lot of college towns.
Completely agreed. Being from Chicago, we know better than to tell out of towners where the good stuff is at. We always tell people to go to Ginos, Connies, Lou Malanti's, Giordano's etc. etc. as we don' want you clogging up the small places with the good stuff.
Actually Gino's isn't terrible and if I was forced to eat at a chain that would be my choice. The rest are like eating vomit on bread.
As a native of Chicago you wouldn't be caught dead at one of those places. Funny thing is that everyone that comes in from out of town thinks those places are the best pizza they've ever eaten. Goes to show how bad pizza in other areas really is.
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happyhaplo
Member
If I ever find myself there, I hope you'll make an exception.
Hit me up if you ever come to town. I'll take you the good places.
Now I am really jealous! Wood fired oven has long been a desire of mine. Not just pizza but also for many of the artisan breads I bake.
One of these years I'll excavate out a chunk of my backyard hill and use the tailings to make it. Solid red clay, perfect for making an oven.
NateB
Well-Known Member
I've been thinking about getting the Kettle Pizza kit for my grill and loading it up with chunks of Oak for pizza and bread. A true brick oven would be awesome, but not practical in our current backyard.
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