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Pizza : what you having on it?


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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?

 

Bscinstnct,

I know exactly how you grab a plain slice (or cheese as some have called it) .

You get it from the counter.

You go to the napkin dispenser.

You blot the top of the slice with napkins to remove some excess grease.

You sprinkle the garlic powder shaker on the your slice.

You do the same with the red pepper flakes shaker.

You fold the slice upwards a bit.

You eat it and enjoy.

 

I did this many times after leaving a drinking establishment following last call.

It is a common occurrence in large cities.

Not happening in suburbia as much. It is also done at train stations, stadiums, airports, heck lots of public places.

It is just another way to enjoy the fabulous food that is pizza.

 

One can enjoy a whole pizza just the way you like it many other times. Sometimes you got to grab a plain slice and

woof it down.

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Well after posting about Pomo Pizzeria and how good it was, guess where we went to dinner last night?

 

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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

 

I lived in Chicago damn near my whole life and refuse to eat deep dish- it ain't pizza. It's a tourist-y thing to do as well...

 

Peqoud's for the best thin crust around these parts...

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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

 

I lived in Chicago damn near my whole life and refuse to eat deep dish- it ain't pizza. It's a tourist-y thing to do as well...

 

Peqoud's for the best thin crust around these parts...

 

C'mon. Deep dish was invented in Chicago in 1943 before it became a tourist destination. As I understand it, pizza was never considered a meal, but rather an appetizer. Ike Sewell developed the deep dish at Pizzeria Uno as a main dish. There are those that argue that Lou Rudy Malnati actually invented it, as he worked in the kitchen at Pizzeria Uno.

 

Now, maybe stuffed pizza (e.g. Giordano's, Edwardo's), with its double layers of dough and ingredients on the inside, might not be considered "pizza".

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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

 

I lived in Chicago damn near my whole life and refuse to eat deep dish- it ain't pizza. It's a tourist-y thing to do as well...

 

Peqoud's for the best thin crust around these parts...

 

C'mon. Deep dish was invented in Chicago in 1943 before it became a tourist destination. As I understand it, pizza was never considered a meal, but rather an appetizer. Ike Sewell developed the deep dish at Pizzeria Uno as a main dish. There are those that argue that Lou Malnati actually invented it, as he worked in the kitchen at Pizzeria Uno.

 

Now, maybe stuffed pizza (e.g. Giordano's, Edwardo's), with its double layers of dough and ingredients on the inside, might not be considered "pizza".

Rudy , Lou's dad. Ike had no clue how to make pizza. He was going to do Mexican but his partner nixed it after he tried Mexican. Lou's half brother started pizano's - Rudy jr - not quite as big as malnatis but pretty damn good

 

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Spinach and mushrooms at the Whole Foods wine and beer bar here in Orlando. Superb. You meet some facinating people here, too while drinking a craft beer.

 

I feel like this is part of a South Park episode where the elites gather to smell their own farts.

Even the username checks out

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Spinach and mushrooms at the Whole Foods wine and beer bar here in Orlando. Superb. You meet some facinating people here, too while drinking a craft beer.

 

I feel like this is part of a South Park episode where the elites gather to smell their own farts.

Even the username checks out

 

Smug alert!

_5S3eP.gif3

 

I kid, we actually go to whole foods to drink beer as their tap list is usually very solid. Great people watching too.

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For Chicago style pan, I preferred Due over Uno when I lived in the Chicago area. It may have been the cave-like basement location with the tables very close such that you were part of your neighbor's personal life. The pizza wasn't the same as Uno and very good.

 

Pizzeria Due was opened by the owner of Uno, as they had no room to expand the original restaurant. I believe they still serve the same pizza.

 

It's very likely the kitchen crew was responsible for differences. Having worked in a pizza place for 10 years, I was surprised at how different a pizza could taste when made by two different workers. If the balance of ingredients wasn't quite right, the flavor would be off.

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Carnivore....Meat...pepperoni, ham, bacon, sausage, any of that good stuff. No rabbit food or fruit or anchovies, dont eat any of those anyway really so Im not gonna ruin a pizza with it. Throw on some parm and catalina dressing and Im good to go. If Im out an about Ill have a cold beer with it if Im at the house or a buffet Im going with sweet tea.

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Busted out the anchovies on a pizza for the first time recently. There will be a second time, delicious!!

 

Standard fare at Chez Puck would be pepperoni, pineapple, jalapeño.

 

Partial to a sneaky BBQ chicken too if I get the chance.

 

Costco take and bake is pretty solid.

Anchovies nooooooooooooooooooo say it ain't so. :stink: ;)

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Busted out the anchovies on a pizza for the first time recently. There will be a second time, delicious!!

 

Standard fare at Chez Puck would be pepperoni, pineapple, jalapeño.

 

Partial to a sneaky BBQ chicken too if I get the chance.

 

Costco take and bake is pretty solid.

 

Love anchovies but never had them on pizza.

 

Got a home delivery coming later so I think Ill head up to the locals up the block and get a couple slices and a soda! Good zza, sauce is on the sweet side but still tasty.

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Busted out the anchovies on a pizza for the first time recently. There will be a second time, delicious!!

 

Standard fare at Chez Puck would be pepperoni, pineapple, jalapeño.

 

Partial to a sneaky BBQ chicken too if I get the chance.

 

Costco take and bake is pretty solid.

Anchovies nooooooooooooooooooo say it ain't so. :stink: ;)

 

I had a couple left over from the salad I made and thought why not. Growing up in Ireland the only references to anchovies I could recall was from the teenage mutant ninja turtles.

 

It was pretty tasty!

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I had one a few days ago, BBQ chicken, bacon and some sort green stuff, chives maybe i don't know....it was amazing. Thin crust

 

Pizza is amazing

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Built my own today. For brunch. Two little bigger than hand size pre made crusts. Yeah I know but what the hey just wanted to try them. Actually not to bad. Put both on pizza rack. Olive oil on crust, pepper jack cheese, jalapeno slices and black olives. Crust stayed thin, didn't blow up into sponge cake size. Was pretty good.

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My wife and I are pretty simple with toppings, but make sure we always go woodfire oven.

 

We'll get 2 from Supreme, Pepperoni, Plain Cheese or BBQ Meatlovers. I'm a simple man with simple pleasures. Pizza, beer and sports usually satisfy me.

 

If we have friends over and she wants to impress them (or not be self conscious for our basic tastes) she'll order some from the fancy menu. Once had one with parma leg ham and potato, which I didn't really like.

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My wife and I are pretty simple with toppings, but make sure we always go woodfire oven.

 

We'll get 2 from Supreme, Pepperoni, Plain Cheese or BBQ Meatlovers. I'm a simple man with simple pleasures. Pizza, beer and sports usually satisfy me.

 

If we have friends over and she wants to impress them (or not be self conscious for our basic tastes) she'll order some from the fancy menu. Once had one with parma leg ham and potato, which I didn't really like.

parma leg ham. Please explain more thanks. And potato yeah that is a weird one. I like french fries, just always on the side. And never thought of them with pizza.

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