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Pizza : what you having on it?

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  • glkglk send it in jerome Kodak, Tn/Chucktown, Sc via Chicago & Burgh 3624Members Posts: 3,624
    Joined:  edited Feb 27, 2017 #32
    bscinstnct wrote:

    glk wrote:

    MtlJeff wrote:


    Do they do deepdish anywhere outside Chicago? That's probably a dumb question but a serious one. I've only had it there.....here we basically only have thin-crust type pizzas at the nicer places.



    Montreal is very european style in terms of food. There's 3-4 places i got for great pizza but they are all like brick over style thin crust.



    I wasn't crazy about deep dish to be honest




    Best I every had was in Green Mill in St. Paul, Mn. Back in 1980 so who knows today. Many try but usually miss on the crust/dough. Often too puffy - some call it sicilian - I call it eating a ton of dough - I want pizza not bread with sauce on it. As I said Uno's and Gino's have sold out - those franchise and even the orginials are shells of what they used to be. Frankly, I ate more thin than deep dish or stuffed but now when we go back it is usually deep dish. I can't eat any of the chains. A lot of places now want to do neopolitan which is just an excuse to serve you a pie that feeds one and charge you $25 for plain cheese. Really? Of course, being from the burgh I grew up on Police Station pizza - a unique pizza that is square, ... you have to be there to experience ordering it- how many, topping on each slice, extra unmelted cheese?, 12 in a box, - call Police Station cause that's what it was beside - of course it didn't hurt that we won the state bball championship and got a lot of free slices which may bias my view, lol .



    9baa1caf468d7c725380cf05191dab5e.jpg



    236a4fc50105c900d31690ffce41f4c9.jpg



    photo-1-e1410814641400-960x840.jpg




    Thats a decent looking NY sicilian pie, nice.


    You'd think but it's not - that is a very crisp crust with just loads of toppings. Any sicilian I ever had was like eating a loaf of bread.

    This was always my favorite option - extra cheese unmelted with pepperoni of course.



    o.jpg
    Posted:
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  • deadsolid...shankdeadsolid...shank  14781ClubWRX Posts: 14,781
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    MtlJeff wrote:


    Do they do deepdish anywhere outside Chicago? That's probably a dumb question but a serious one. I've only had it there.....here we basically only have thin-crust type pizzas at the nicer places.



    Montreal is very european style in terms of food. There's 3-4 places i got for great pizza but they are all like brick over style thin crust.



    I wasn't crazy about deep dish to be honest




    We've got a Lou Manatis here in PHX now deep dish straight out of Chicago. Place is packed every day. I just don't get deep dish pizza though




    That's one of the two places we were told to go in Chicago. It's actually one of the few times I've left pizza uneaten. Just didn't do much for me.
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  • bscinstnctbscinstnct  27427Members Posts: 27,427
    Joined:  edited Feb 27, 2017 #34
    glk wrote:

    bscinstnct wrote:

    glk wrote:

    MtlJeff wrote:


    Do they do deepdish anywhere outside Chicago? That's probably a dumb question but a serious one. I've only had it there.....here we basically only have thin-crust type pizzas at the nicer places.



    Montreal is very european style in terms of food. There's 3-4 places i got for great pizza but they are all like brick over style thin crust.



    I wasn't crazy about deep dish to be honest




    Best I every had was in Green Mill in St. Paul, Mn. Back in 1980 so who knows today. Many try but usually miss on the crust/dough. Often too puffy - some call it sicilian - I call it eating a ton of dough - I want pizza not bread with sauce on it. As I said Uno's and Gino's have sold out - those franchise and even the orginials are shells of what they used to be. Frankly, I ate more thin than deep dish or stuffed but now when we go back it is usually deep dish. I can't eat any of the chains. A lot of places now want to do neopolitan which is just an excuse to serve you a pie that feeds one and charge you $25 for plain cheese. Really? Of course, being from the burgh I grew up on Police Station pizza - a unique pizza that is square, ... you have to be there to experience ordering it- how many, topping on each slice, extra unmelted cheese?, 12 in a box, - call Police Station cause that's what it was beside - of course it didn't hurt that we won the state bball championship and got a lot of free slices which may bias my view, lol .



    9baa1caf468d7c725380cf05191dab5e.jpg



    236a4fc50105c900d31690ffce41f4c9.jpg



    photo-1-e1410814641400-960x840.jpg




    Thats a decent looking NY sicilian pie, nice.


    You'd think but it's not - that is a very crisp crust with just loads of toppings. Any sicilian I ever had was like eating a loaf of bread.

    This was always my favorite option - extra cheese unmelted with pepperoni of course.



    o.jpg




    That's what a good Sicilian pie should be. A nice crisp outer crust that crunches when you bite in, then a thick, tasty 'inner' crust that should be hearty but light and not too chewy. The crust is the best part of a sicilian, that's why the *corner* is the best. Prolly the places that make the doughy ones don't know what they are doing or have a good oven.



    Thanks for reminding me of "cold cheese" on the pizza. Havent had it for years but it's great!
    Posted:
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  • jli2636jli2636  1070Members Posts: 1,070
    Joined:  #35
    Giordanos is another good choice in Chicago. Their thin crust pizza is really underrated too since the stuffed pizza gets most/all of the attention.



    One of my new favorites locally here in MO is this place called Your Pie. They took the Chipotle method where you pick your crust, sauce, cheese, and toppings in line, watch them make it for you then cook it and bring to your table. Pretty good deal too. For about $12 you get a personal brick oven style pizza( I would guess about 8-10" pie), side salad, chips, or a scoop of gelato, and a drink. Unlimited toppings too.



    Personal topping favorites: sausage, pepperoni, and bacon.



    Posted:
  • slocagolferslocagolfer  509Members Posts: 509
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    My mom used to make a pizza with no cheese and no sauce. It had anchovies and onions. I think that's all. She's not around anymore and neither are her sisters so I can't ask anyone. It was really good. She made the regular kinds too. Yes, she was Italian and from Brooklyn. So is my dad, actually. When we go to an Italian restaurant he orders a pizza for hors d'oeuvre, then the dinner. The man can eat. But I digress.
    Posted:
  • bscinstnctbscinstnct  27427Members Posts: 27,427
    Joined:  #37


    My mom used to make a pizza with no cheese and no sauce. It had anchovies and onions. I think that's all. She's not around anymore and neither are her sisters so I can't ask anyone. It was really good. She made the regular kinds too. Yes, she was Italian and from Brooklyn. So is my dad, actually. When we go to an Italian restaurant he orders a pizza for hors d'oeuvre, then the dinner. The man can eat. But I digress.




    Sounds like focaccia! And thats good stuff. My mil makes it with onions and zuccinni and fresh herbs. Theyre brooklyn italian too ; )
    Posted:
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  • dan360dan360 Paisano  5411Members Posts: 5,411
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    bscinstnct wrote:

    dan360 wrote:


    This will confirm my white trash ways, but when you can get a Little Caesar's Deep!Deep! dish pepperoni stuffed crust pizza straight out of the oven, it's amazing.



    So is their Cheesy Bread. When it's fresh.





    After about a an hour, it starts to take on the flavor of pig feed. It doesn't reheat well, either.



    But fresh! fresh!...........**** good.




    "After about a an hour, it starts to take on the flavor of pig feed. It doesn't reheat well, either."



    This is not a good sign ; )




    That the ingredients have such a short half-life, or that I know what pig feed tastes like?
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  • Qqq123xxQqq123xx I wake up take a few steps and am in a haze the rest of the day.  6433Members Posts: 6,433
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    My Mom would take english muffins, split them, and put sauce and cheese on top and pan cook them up. Really good. Added different ingredients also to taste. I still make them but the eng muf are half the size of what they used to be. Not bad on bagels but can get pretty messy.
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  • touchtouch Asheville, NC 3667Charter Members Posts: 3,667
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    Traditional tossed crust thickness

    New York style

    Independent Pizza shop over national chains



    one of two ways



    mushroom and pepperoni

    or

    green peppers, mushrooms and onions with bacon (either kind)



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  • One_Putt_BlunderOne_Putt_Blunder  10829Members Posts: 10,829
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    **** you guys



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  • MillbrookMillbrook  1724Members Posts: 1,724
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    Friday night ritual since moving house and finding none of the 4 pizza places serve a decent dish.



    2 pints of craft beer at the local.



    Supermarket pizza retailed by pizza chain or own make - Italian meats pizza, peppers, chillies and garlic on usual cheese/tomato base. Then add myself Spanish chorizo, onion, mushrooms and olives.



    Goes down a treat with a nice bottle of red.



    Fortunately I play Sunday mornings not Saturdays.
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    All comments are made from the point of
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  • Qqq123xxQqq123xx I wake up take a few steps and am in a haze the rest of the day.  6433Members Posts: 6,433
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    **** you guys



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    And actually, right back at ya.
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  • MKappasMKappas  165Members Posts: 165
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    Pepperoni & Jalapenos with a cold beer - how could you go wrong?!?
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  • AppAlumAppAlum  799Members Posts: 799
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    Sausage, mushrooms, and onions.
    Posted:
  • SpicoliSpicoli  332Members Posts: 332
    Joined:  #46
    Strange mix...But...



    New York style... No pizza pot pie here... With:



    Ham or Canadian bacon

    Tomato

    Red Onion

    Black olives



    Serve with crushed red pepper, a dusting of garlic powder and fresh parm.
    Posted:
  • bscinstnctbscinstnct  27427Members Posts: 27,427
    Joined:  #47
    Spicoli wrote:


    Strange mix...But...



    New York style... No pizza pot pie here... With:



    Ham or Canadian bacon

    Tomato

    Red Onion

    Black olives



    Serve with crushed red pepper, a dusting of garlic powder and fresh parm.




    Thought youd feast on just cheese





    Posted:
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  • Tigermatt31Tigermatt31  103Members Posts: 103
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    Chicken, bacon, and ranch from local non chain pizza places
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  • OrangeCrushOrangeCrush  2595Members Posts: 2,595
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    Boston area people know there are two main rivals for Best Pizza. Reginas and Santarpios. I am a Regina's guy and their Proscuitto pizza is to flippin die for!!! Just the right amount of salt to compliment the sauce.



    There is a place in Nashua, NH that makes this UNREAL pizza, Was a Neopolitan that had salami, chunks of ham, carmalized onions, fig, fresh mozzarella, and San Marzano tomatoes that to this day I swear was the best pizza I ever had in New England!! I don't live that close to it anymore or I would go there over Reginas any day!
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  • Argonne69Argonne69  22631Members Posts: 22,631
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    Lou Malnati's deep dish with sausage, pepperoni, and mushrooms.



    slide-pull-1.jpeg
    Posted:
  • Froo Shon TayFroo Shon Tay  944Members Posts: 944
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    Thin crust. Pepperoni, real bacon, jalapenos, pineapple and a dash a Cholula with each bite. Deadly
    Posted:
  • bogeykbogeyk  1001Members Posts: 1,001
    Joined:  #52
    Qqq123xx wrote:


    My Mom would take english muffins, split them, and put sauce and cheese on top and pan cook them up. Really good. Added different ingredients also to taste. I still make them but the eng muf are half the size of what they used to be. Not bad on bagels but can get pretty messy.




    My mom used to do the same, but cook them in the oven. I still make them on occasion, but I toast the English muffin a bit before I put on the cheese and sauce to give it some crisp.



    My favorite pie is sausage, peppers, and onion made at home. I get the dough from a local bakery that sells it uncooked and add sliced Italian sausage as well as sautéed peppers along with the sauce and cheese. I heat up the oven to 415 degrees with a pizza stone in it. Then I thinly stretch the dough out on a pizza pan and add the toppings. I cook it for ten minutes on the pan before putting the pizza directly on the stone for the final three or four minutes. When the pizza is done cooking I serve it from the stone to keep it warm.
    Posted:
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  • Qqq123xxQqq123xx I wake up take a few steps and am in a haze the rest of the day.  6433Members Posts: 6,433
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    Argonne69 wrote:


    Lou Malnati's deep dish with sausage, pepperoni, and mushrooms.



    slide-pull-1.jpeg
    I'd be in a serious food coma after that pie.
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  • glkglk send it in jerome Kodak, Tn/Chucktown, Sc via Chicago & Burgh 3624Members Posts: 3,624
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    Qqq123xx wrote:

    Argonne69 wrote:


    Lou Malnati's deep dish with sausage, pepperoni, and mushrooms.



    slide-pull-1.jpeg
    I'd be in a serious food coma after that pie.


    We're already under orders to pick up 3 half baked frozen Lou's in Phoenix on our way from smokies to visit our youngest in San Diego late this month. He bought a condo, first time owner. I asked for a list of things he wanted help doing so I know what tools to throw in the car. Road trip and we will be hitting our usual food spots. The mule in okc, Tyler's in amarillo, nexus in Albuquerque, ..... told him I'll bring my tools and stomach. We've packed 2 in his carry on when he'd fly back from Chicago.
    Posted:
  • knock it closeknock it close  7959Members Posts: 7,959
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    Made a nice little 'za today, hot capi and mushrooms, dough came out pretty good for being done relatively quick. Sorry no picture broke my phone out last night
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  • MarkFromTheUKMarkFromTheUK  4639Members Posts: 4,639
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    If you put pineapple or sweetcorn on your pizza you're dead to me.
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  • knock it closeknock it close  7959Members Posts: 7,959
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    Used up the extra dough from the other day last night, was better after proofing in the fridge. Went with italian sausage, mushrooms and radicchio, the radicchio is awesome once it gets a little char in the oven
    Posted:
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  • MtlJeffMtlJeff Montreal 28740Members Posts: 28,740
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    I had my favorite pizza today....a local place that does a brick oven meat lovers. Honestly there's very little that beats a good pizza



    Anyone every have the mini deep dish pizzas at Ohare? It's a place called Reggio's....was there last week. For Airport pizza it was OK. Is that a chain in Chicago?
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  • bscinstnctbscinstnct  27427Members Posts: 27,427
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    How bout this?



    You get a plain slice.



    What do put on it?



    And what do you drink with it?





    For me. Little garlic powder and some red pepper flakes. Wash is down with a can of diet coke. (I lost my taste for "real" coke years ago)



    You?
    Posted:
  • MtlJeffMtlJeff Montreal 28740Members Posts: 28,740
    Joined:  #60
    I hate diet coke....i love Pepsi Max and Coke Zero



    But give me cheese, spicy italian sausage, pepperoni and bacon
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  • bscinstnctbscinstnct  27427Members Posts: 27,427
    Joined:  edited Mar 7, 2017 #61
    MtlJeff wrote:


    I hate diet coke....i love Pepsi Max and Coke Zero



    But give me cheese, spicy italian sausage, pepperoni and bacon




    *Plain slice*, I said, mtl!



    What condiments do you put on a plain slice?



    Do they serve a *plain* slice in Montreal?



    ; )
    Posted:
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