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Pizza : what you having on it?


Qqq123xx

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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?

 

; )

No i don't get it, what's a plain slice and why should i even put that in my mouth?

We always called that cheese slice or pizza. Never heard the word plain used.

Callaway Razr X Black 9.5 stiff
Callaway Razr X Black 4wd. stiff
Wilson CI9 4-gw. TT reg.
Cleveland RTG Wedges TT reg. 52,56.
MG ball
Cleveland Classic #4

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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?

 

; )

No i don't get it, what's a plain slice and why should i even put that in my mouth?

We always called that cheese slice or pizza. Never heard the word plain used.

 

Wtf is this, the pizza grammar police?!

 

; )

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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?

 

; )

No i don't get it, what's a plain slice and why should i even put that in my mouth?

We always called that cheese slice or pizza. Never heard the word plain used.

 

Wtf is this, the pizza grammar police?!

 

; )

Lol. Am sure different areas have different wording per usual.

Callaway Razr X Black 9.5 stiff
Callaway Razr X Black 4wd. stiff
Wilson CI9 4-gw. TT reg.
Cleveland RTG Wedges TT reg. 52,56.
MG ball
Cleveland Classic #4

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And for the plain pizza I would put red flakes, whole lotta shak'in go'in on, garlic powder, and a little salt. I don't drink soda but for this special occasion it would be root beer.

Callaway Razr X Black 9.5 stiff
Callaway Razr X Black 4wd. stiff
Wilson CI9 4-gw. TT reg.
Cleveland RTG Wedges TT reg. 52,56.
MG ball
Cleveland Classic #4

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Just plain cheese I'd do spicy oil and call it a day. But give me a good sauvignon blanc from NZ too

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Tour Edge C723 21* w/PX hzrdus black 80

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And for the plain pizza I would put red flakes, whole lotta shak'in go'in on, garlic powder, and a little salt. I don't drink soda but for this special occasion it would be root beer.

 

Nice. Yes, salt can be tasty. And you just blew me away on the root beer! Been since I was a kid I had one. Mmmm, gonna do a Qqq special tomorrow for lunch ; )

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Just plain cheese I'd do spicy oil and call it a day. But give me a good sauvignon blanc from NZ too

 

Ok, that sounds pretty kick @ss actually. Gotta come up to mtl and get some pizza. Heard theres crazy fine babes up there too ; )

 

There are some babes up here man. Just put some spicy oil on them too and it's all good

Srixon ZX5 w/PX Hzrdus Red 60

Srixon ZX 15 w/PX Hzrdus Red 70

Tour Edge C723 21* w/PX hzrdus black 80

Titleist T150 4-AW w/PX LZ 6.0

Titleist Jet Black 54/60 with PX LZ 6.0

Deschamps Crisp Antique 

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And for the plain pizza I would put red flakes, whole lotta shak'in go'in on, garlic powder, and a little salt. I don't drink soda but for this special occasion it would be root beer.

 

Nice. Yes, salt can be tasty. And you just blew me away on the root beer! Been since I was a kid I had one. Mmmm, gonna do a Qqq special tomorrow for lunch ; )

Back in the kid and candy and soda days mostly what I drank. And throw in some orange soda also.

Callaway Razr X Black 9.5 stiff
Callaway Razr X Black 4wd. stiff
Wilson CI9 4-gw. TT reg.
Cleveland RTG Wedges TT reg. 52,56.
MG ball
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Just plain cheese I'd do spicy oil and call it a day. But give me a good sauvignon blanc from NZ too

 

Ok, that sounds pretty kick @ss actually. Gotta come up to mtl and get some pizza. Heard theres crazy fine babes up there too ; )

 

There are some babes up here man. Just put some spicy oil on them too and it's all good

 

This is why you're the best Jeff

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And for the plain pizza I would put red flakes, whole lotta shak'in go'in on, garlic powder, and a little salt. I don't drink soda but for this special occasion it would be root beer.

 

Nice. Yes, salt can be tasty. And you just blew me away on the root beer! Been since I was a kid I had one. Mmmm, gonna do a Qqq special tomorrow for lunch ; )

Back in the kid and candy and soda days mostly what I drank. And throw in some orange soda also.

 

Had the slice, plain with a little salt, garlic powder, and red pepper flake. Didn't do the root beer, just lost my sweet tooth for soda these days. Had a DC. Very nice light lunch. (treated myself to a rare sausage, egg, and cheese, for breakfast so just needed a snack ; )

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NY style pepperoni, the gold medal slice. I'm a purist and of the opinion that if you have to put a ton of different toppings on the pizza to make it taste good, it's not good pizza.

 

And putting things like pineapple, avocado, and bbq sauce on pizza is nothing short of utter blasphemy.

 

Being a life-long Chicagoan, it's no surprise I like Chicago-style deep dish and thin crust pizza. However, a good New York style pizza is a treat on occasion. I'm sure there are better places on the east coast, but I thought Grimaldi's in Brooklyn was mightly fine.

 

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TaylorMade AeroBurner Mini Driver 16 - Matrix Speed RUL-Z 60 Stiff
Ping G410 7wd 20.5 (0 Flat) - Alta CB 65 Stiff (43")
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NY style pepperoni, the gold medal slice. I'm a purist and of the opinion that if you have to put a ton of different toppings on the pizza to make it taste good, it's not good pizza.

 

And putting things like pineapple, avocado, and bbq sauce on pizza is nothing short of utter blasphemy.

 

Being a life-long Chicagoan, it's no surprise I like Chicago-style deep dish and thin crust pizza. However, a good New York style pizza is a treat on occasion. I'm sure there are better places on the east coast, but I thought Grimaldi's in Brooklyn was mightly fine.

 

rfl_8981.jpg

Just great more food coma. I almost ordered a pie today. Trying to slim down the waistline. Painful.

Callaway Razr X Black 9.5 stiff
Callaway Razr X Black 4wd. stiff
Wilson CI9 4-gw. TT reg.
Cleveland RTG Wedges TT reg. 52,56.
MG ball
Cleveland Classic #4

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Just plain cheese I'd do spicy oil and call it a day. But give me a good sauvignon blanc from NZ too

 

Ok, that sounds pretty kick @ss actually. Gotta come up to mtl and get some pizza. Heard theres crazy fine babes up there too ; )

 

There are some babes up here man. Just put some spicy oil on them too and it's all good

 

This is why you're the best Jeff

 

We'll no babes have ever told me that though

Srixon ZX5 w/PX Hzrdus Red 60

Srixon ZX 15 w/PX Hzrdus Red 70

Tour Edge C723 21* w/PX hzrdus black 80

Titleist T150 4-AW w/PX LZ 6.0

Titleist Jet Black 54/60 with PX LZ 6.0

Deschamps Crisp Antique 

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What are your guys feelings on knife and fork? I really have to make a judgement call. Usually anything other than takeout I'm using the knife and fork... Especially at a nice sit down place.

Srixon ZX5 w/PX Hzrdus Red 60

Srixon ZX 15 w/PX Hzrdus Red 70

Tour Edge C723 21* w/PX hzrdus black 80

Titleist T150 4-AW w/PX LZ 6.0

Titleist Jet Black 54/60 with PX LZ 6.0

Deschamps Crisp Antique 

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What are your guys feelings on knife and fork? I really have to make a judgement call. Usually anything other than takeout I'm using the knife and fork... Especially at a nice sit down place.

 

OK for deep dish and stuffed. Thin crust? Verboten.

Ping G425 Max Driver 12 (0 Flat) - Aldila Ascent Red 50 Stiff (46")
TaylorMade AeroBurner Mini Driver 16 - Matrix Speed RUL-Z 60 Stiff
Ping G410 7wd 20.5 (0 Flat) - Alta CB 65 Stiff (43")
Ping G410 9wd 23.5 (0 Flat) - Alta CB 65 Stiff (42.5")
Ping G425 6h 30 (0 Flat) - Alta CB 70 Stiff
PXG 0311P Gen3 6-P (2 Deg Weak, 1 Deg Flat) - True Temper Elevate 95 S /

Ping i200 6-P Orange Dot (2 Deg Weak, 2 Deg Flat) - True Temper XP 95 S
Ping Glide 4.0 52-12 S, 56-10 Eye2, and 60-10 S Orange Dot (2 Deg Flat) - Ping Z-Z115 Wedge
PXG Blackjack 36" - SuperStroker Flatso 2.0

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What are your guys feelings on knife and fork? I really have to make a judgement call. Usually anything other than takeout I'm using the knife and fork... Especially at a nice sit down place.

I can see using both if dressed up to some extent. Once in awhile I will use both when power reclining watching either sports or movies. Very rarely though.

Callaway Razr X Black 9.5 stiff
Callaway Razr X Black 4wd. stiff
Wilson CI9 4-gw. TT reg.
Cleveland RTG Wedges TT reg. 52,56.
MG ball
Cleveland Classic #4

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I worked in a series of pizzerias for 10 years, starting in high school, and ending as a part-time manager in grad school. Aurelio's Pizza was founded in 1959 in Homewood, IL, a southern suburb of Chicago. There are now over 40 location in the Chicago area, as well as Las Vegas, Florida, Georgia, and Minnesota. The pizza is known for its sweet sauce. While I generally like fewer ingredients on a pizza, their "Super Six" (sausage, pepperoni, ham, mushrooms, green peppers, and cheese) is superb. I ate the pizza two to four times a week for over 10 years, and never grew tired of it.

 

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Ping G425 Max Driver 12 (0 Flat) - Aldila Ascent Red 50 Stiff (46")
TaylorMade AeroBurner Mini Driver 16 - Matrix Speed RUL-Z 60 Stiff
Ping G410 7wd 20.5 (0 Flat) - Alta CB 65 Stiff (43")
Ping G410 9wd 23.5 (0 Flat) - Alta CB 65 Stiff (42.5")
Ping G425 6h 30 (0 Flat) - Alta CB 70 Stiff
PXG 0311P Gen3 6-P (2 Deg Weak, 1 Deg Flat) - True Temper Elevate 95 S /

Ping i200 6-P Orange Dot (2 Deg Weak, 2 Deg Flat) - True Temper XP 95 S
Ping Glide 4.0 52-12 S, 56-10 Eye2, and 60-10 S Orange Dot (2 Deg Flat) - Ping Z-Z115 Wedge
PXG Blackjack 36" - SuperStroker Flatso 2.0

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My wife and I have recently got into making our own. Small town Texas doesn't have any good pizza options, and we're huge fans of Margherita pizza, Neapolitan style. We've just started about 2 months ago and have made some changes along the way.

 

I go by this recipe. I made enough dough for 4 pizzas and put two in the fridge to rise for 1-4 days depending on my timeline and freeze the other two balls for the next week. 50/50 regular unbleached flower and 00 italian style flour, with some seasalt, yeast, and olive oil. The sauce is san marzano tomatoes, a little salt, sugar, olive oil, garlic and oregano. Then some fresh mozzarella cheese. Drizzle a little olive oil and tear some fresh basil we have growing in the back yard. I heat the big green egg smoker outside up to 650-700 degrees with the pizza stone. In about 2-3 minutes it's ready in all its goodness.

 

Our Friday night is pizza margherita and a bottle of Napa Valley Zinfandel or Cab Franc and an episode of The Americans or Game of Thrones. I love Fridays.....

 

09JPPIZZA2-articleLarge.jpg

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^^^ Nice looking pie!!

 

I've grown to enjoy the Neapolitan style pizza, and for me, the crust is everything and the toppings should complement, not overpower. Less is more, If the crust is great, a simple Margherita is perfect.

 

The delivery chains' pizzas are just gross. And I agree with the previous poster, you can't make a proper pizza with a conveyor belt oven.

 

Oh yeah, red wine or beer to go with the pizza.

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This is probably my favorite pizza in the Phoenix area

 

Pomo Pizzeria Neapolitan Style Wood fired great crust, house made bufula mozzarella, fresh basil, olive oil. perfection

 

dsc_0793.jpg

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