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OK...pizza thread!
Teala
Member RarePosts: 7,627
Name your favorite pizza place or pizza you have ever had. I would have to say I have yet to find a better pizza than the BBQ Chicken Pizza of Idaho Pizza Company. It is wickedly delicious.
NOM!
OK what is yours?! Spill your guts! On second thought, don't spill your guts.... "yuck"... just tell us your favorite pizza or pizza joint or both.
Comments
I keep coming back to pepperoni but only if it's made with good, real pepperoni that isn't sliced as thin as paper.
Order a pepperoni pizza, but tell them you want pepperoni x times extra pepperoni toppings. I've ordered a pizza with 5x pepperoni toppings and it was extremely spicey (from all the pepperoni), but I was very specific that I wanted a lot of pepperoni and that I was willing to pay the fee for every extra order of pepperoni topping. I don't really get pizza from commercial chains, so the crust and sauce held together the 5x pepperoni toppings well.
If a pizza place sells pizza by the slice, is there a guy in the back tossing a triangle in the air?
Chicken and garlic pizza from Black Jack's in Colorado.
tgi fridays pizza rocks!!
Another great example of Moore's Law. Give people access to that much space (developers and users alike) and they'll find uses for it that you can never imagine. "640K ought to be enough for anybody" - Bill Gates 1981
uhuh im from italy and im sorry for u guys but if u want to eat the best pizza u need come here
Want to try the best of pizza? take Pizza margherita the easy one without nothig
Italian pizza is some of the worst I've ever eaten.
Godfathers is awesome !
Italian pizza is some of the worst I've ever eaten.
Agreed. Sadly what passef for authentic pizza in itally well its primitive.Another great example of Moore's Law. Give people access to that much space (developers and users alike) and they'll find uses for it that you can never imagine. "640K ought to be enough for anybody" - Bill Gates 1981
I usually get Domino's since it's closest to where i live, and can generally get 2-3 pizzas cheaper than other places, but Papa Johns would have to be my favorite.
I also really ilke Vocelli's Pizza, but the one near me close downed unfortunately.
i think you were in the wrong place.... but we all have different tastes so you can not please everyone.
Maybe you had a Pizza made by "Snookie" from the Jersey Shore.Thats probably not a high quality Pizza
best pizza i ever had was when i lived in Phoenix, would always order it with pepperoni, olives, mushrooms, onions and peperoncini. extra cheese of course :P
"The great thing about human language is that it prevents us from sticking to the matter at hand."
- Lewis Thomas
The key to a good pizza is a good sauce. Now, bad toppings can ruin a good pizza, but even the best toppings can't fix a pizza made with bad sauce. Generally, if you can find a place that uses fresh topings to order (no canned veggies), and uses a good sauce evenly spread on the pizza, you will find a decent pizza. To make it absolutely superb, it has to have a good amount of cheese evenly spread across the pizza and that cheese should have mostly mozzerella, but also 1-2 other cheeses and a hint of Parmesan cheese cooked in for taste. Lastly, the crust is good when thin, but best when more of a "handtossed" thickness. If you follow what I mention above, you can have an excellent pizza that can be individually refined to perfection with fresh topings of your choice.
Best pizzas I have tasted have almost universally been in Chicago at little known pizza joints in the suburbs. I have found some in Cleveland, Philly, and Long Island also.
Note that anyone who tells you Chicago pizza is the thick "stuffed" kind has seen too many Giordano's Pizza commercials. Real Chicagoans eat "normal" crust pizzas exactly as I described above. Oh, and lastly, I am originally from Chicago, but realize that not everyone can have such refined pizza taste as those of us who grew up around pizza recipes like Texans do around BBQ recipes.
An asian special pizza from my local takeaway
We're all Geniuses. Most of us just don't know it.
So whats your take on a stuffed crust then?I have had ones stuffed with pizza base sauce, Garlic butter, cheese, Pepperoni and Garlic and herb chese sauce. Have to say they can be hit or miss with me.
Another great example of Moore's Law. Give people access to that much space (developers and users alike) and they'll find uses for it that you can never imagine. "640K ought to be enough for anybody" - Bill Gates 1981
Actually, I don't actually like my pizza to have a large crust. I prefer my pizza to be square instead of round and with minimal crust at the edges. Mostly because IMO that keeps the good stuff on the pizza all the way to the edge. I know it's messier and not as neat to look at, it's just how I feel.
I have had some stuffed crusts, and I admit they meet my "pizza to the edge" requirement. However, when I seek that particular outer crust filled with pizza taste and texture, I stick to a good calzone. Just my opinion though. I think that pizza and calzone should remain separate as they are both excellent on their own, when combined I'm not as satisfied.
I agree. I loved Little Ceasars when they had square pizza - now their pizza is shit.
With that said, I really don't like major chain pizza places.
The best pizza I've eaten was when I lived in Budapest. I don't remember the name of the place, but it was off of Octogon Square (any Magyars, help me remember!) in a little back alley. I lived there when they were still on the Forint - the pizza was about $4. Anyways, this thing was the size of a tractor tire. The crust had the perfect texture. It was baked in a wood oven. The sauce was amazing and the toppings exquisite.
I want one again....now. A pizza ízletes volt.
The Gluttony by Hell Pizza.
"Gypsies, tramps, and thieves, we were called by the Admin of the site . . . "
11.8.19
3 cups all-purpose flour
1/4 oz active dry yeast
2 tablespoons vegetable oil (olive oil for purists)
1 TEAspoon salt (seasalt)
1 tablespoon granulated sugar
1 cup warm distilled water (100*F, 45*C)
1. combine flour, salt, sugar and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. (sauce is an art in itself) Toppings as desired.
2. Bake at 375*F (190*C) for 20 to 25 min (holes in a teflon coated pizza pan allows for crisper pizza.)
Take pride in your work, no more $8-20 pizzas.
Neapolitan pizza, the wheat flour dough of a true pizza napoletana is kneaded into a pancake shape that shouldn't exceed 11 inches across, before it's smothered in fresh buffalo mozzarella, basil and San Marzano tomatoes. It's then cooked in a wood-fired dome oven at approximately 900 degrees Fahrenheit for no more than a minute and a half.
Danielle's Wood Fired pizza is one of the best pizza's in the Los Angeles, Southern California Area.
This is an excellent pizza. Fresh, thin crust. Perfect, flavorful, freshly made sauce. And fresh pepperoni that comes out crispy and a little spicy. Just an excellent pizza all-around! And did I mention fresh?
I tried this place for the first time tonight after reading the reviews. I walked in at 9 p.m. to find an empty store, and was greeted by the owner, Jimmy. He was as friendly as could be, and even though I ordered a margherita pizza to go (which was great -- 100% fresh basil, garlic & tomatoes), he wanted me to try the pepperoni and handed me a slice. What friendly service!
I will definitely be back and I'll bring friends. FYI, even though this pizza is made with an excellent thin crust, I wouldn't call it "New York style." It's more of a gourmet thin crust pizza. New York style is awesome (probably the best in the country), but relies heavily on cheese and a less flavorful sauce. All I can say is, you have to try Danielle's.
Margarita pizza. i hope there will be a type of pizza that will makes me drank in one bite. hahaha
I'll go for manhattan and new yorks finest pizza with a beer to go. I'll be in heaven all night long with it. Let's add up some fried potatoes and fried chicken, then i'll stay all day long.