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Chris Craig said:
I have one question dor all of you. Crispy or chewy?
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...I lean towards crispy but not saltine crispy...I like my crust to be thin and have some crunch on the bottom but also have some texture while chewing...and of course, great flavor.
 
i made a crab rangoon pizza the other day (made the filling to put on top like the sauce/cheese.), and topped it with boneless spare ribs and a little mozzarella, then finished it out of the oven with some scallions and some wonton strips from the salad aisle on top.

pretty bomb.
 
3RA1N1AC said:
i made a crab rangoon pizza the other day (made the filling to put on top like the sauce/cheese.), and topped it with boneless spare ribs and a little mozzarella, then finished it out of the oven with some scallions and some wonton strips from the salad aisle on top.

pretty bomb.
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Looks like crandc has a burner account! ;)
 
andalusian said:
Looks like crandc has a burner account! ;)
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i cant bake (cakes/pies) worth a shit.

All about them weird pizzas tho, i do a pretty epic Big Mac pizza occasionally as well. Thousand island dressing for sauce, mozz, cooked hamburg, diced onions on top. Soon as it comes out i layer some american cheese slices on top so they melt a little, and then top with cold lettuce and pickles. Ive tried cooking the pickles in, they are good that way, the vinegar seeps out a lil and gives it a little tang, but the texture can be hit or miss depending on the brand.
 
i am all about the dipping sauce too. i prefer bleu cheese over ranch tho.
 
pro tip, make a thin crust peanut butter and jelly pizza for the kids, top with a little marshmallow fluff golden browned.
 
3RA1N1AC said:
i cant bake (cakes/pies) worth a shit.

All about them weird pizzas tho, i do a pretty epic Big Mac pizza occasionally as well. Thousand island dressing for sauce, mozz, cooked hamburg, diced onions on top. Soon as it comes out i layer some american cheese slices on top so they melt a little, and then top with cold lettuce and pickles. Ive tried cooking the pickles in, they are good that way, the vinegar seeps out a lil and gives it a little tang, but the texture can be hit or miss depending on the brand.
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I want to try this so bad. It sounds so good. I love the pickle toppings.
 
yankeesince59 said:
...never been to Chicago or Portland but as a Georgia boy, we're not exactly known for our pizza...but during my first trip to NYC back in 2002 to finally experience Yankee Stadium I was treated to things I had never seen, heard, smelled, or tasted before...and the pizza I had there was the very best I ever had.
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By the way, I was born in Atlanta. Still got a ton of relatives there. One of my uncles as a deputy sheriff in Fulton County, the county I was born in. Love their farmer's market. Massive.
 
3RA1N1AC said:
pro tip, make a thin crust peanut butter and jelly pizza for the kids, top with a little marshmallow fluff golden browned.
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Excuse me, I'm gonna go puke.
 
Chris Craig said:
I like either pepperoni or ham on my pizza. Not really a veggie on pizza guy. Pinneapples on pizza? I don't get it. Anchovies. Fuck off.
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I've had veggie pizzas that were surprisingly good.

I always get my pizzas with extra sauce.

My wife likes spicy hot, pickled jalapenos on hers.
 
Ranch is great on the right kind of Pizza. In fact, necessary on my fave - Pepperoni, Pineapple, Jalapeno, Feta.

But if I want to keep it true, a NY style Marghareta is stupid awesome if done correctly.
 
The Professional Fan said:
Ranch is great on the right kind of Pizza. In fact, necessary on my fave - Pepperoni, Pineapple, Jalapeno, Feta.

But if I want to keep it true, a NY style Marghareta is stupid awesome if done correctly.
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If we get pizza together it's gonna have to be separate pizzas.
 
Lanny said:
Good combination with pepperoni is black olive and mushroom.
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I grew up going to Stark Street Pizza....that is their signature "Triple Play" pizza, and I was raised on it....whenever we didn't get Escape From New York. I actually prefer just a cheese pizza. I feel like you can get a good read on how good a place is just by their plain cheese pizza. Rovente is one of my favorites.
 
yankeesince59 said:
...I lean towards crispy but not saltine crispy...I like my crust to be thin and have some crunch on the bottom but also have some texture while chewing...and of course, great flavor.
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Cool. I realized I didn't say what my preference was. A slight crisp mostly chewy. Not the dough isn't done chewy but done just right chewy
 
Lanny said:
If we get pizza together it's gonna have to be separate pizzas.
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How could anyone scoff at a NY style Margharita? It's the purest form of Pizza ever. You can freely disagree with my other choice, but you simply don't know Pizza if you don't masturbate to a NY Margharita like every other night
 
3RA1N1AC said:
i made a crab rangoon pizza the other day (made the filling to put on top like the sauce/cheese.), and topped it with boneless spare ribs and a little mozzarella, then finished it out of the oven with some scallions and some wonton strips from the salad aisle on top.

pretty bomb.
Click to expand...

Holy fuck I want that now
 
The Professional Fan said:
How could anyone scoff at a NY style Margharita? It's the purest form of Pizza ever. You can freely disagree with my other choice, but you simply don't know Pizza if you don't masturbate to a NY Margharita like every other night
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Neopolitan pizza > NY Pizza. I like it a bit soupy
 
HCP said:
American Dream and Denicolas are tied for best in town
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Last time I visited DiNicolas' I was disappointed, because their pizzas recipe is definitely not the same as it was 20 or 30 years ago. I grew up pretty close to there and they were our family's go to pizza place for years. They still had thick crust pizza, but the crust is lighter, and the toppings, including the cheese, were not as plentiful.
 
GriLtCheeZ said:
Last time I visited DiNicolas' I was disappointed, because their pizzas recipe is definitely not the same as it was 20 or 30 years ago. I grew up pretty close to there and they were our family's go to pizza place for years. They still had thick crust pizza, but the crust is lighter, and the toppings, including the cheese, were not as plentiful.
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I have to admit I haven’t been there in 15 years, but it used to be my fav for sure. My wife loves American Dream, so that has become our main spot. Love them breadsticks.
 
When I was a kid in the late 50s, my father used to go to a place in Lake Oswegon called Pepi's. Pepi's later moved to Beaverton. Anyhow, he used to bring hom a pepperoni pizza that Pepi made in a toaster oven. I had never seen a toaster oven before nor had I had pizza anywhere yet.

Later, we used to go to Shakey's where we would find signs inside that would say something like "If you think our pizza is weak, you should try our coffee" or something like that. We'd always get pepperoni, mushroom and black olive. I loved my dad's company so maybe that's why I love those pizzas today.
 
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