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The Pizza Thread

Discussion in 'Anything goes' started by Mr. Sunshine, Apr 3, 2015.

Page 23 of 26
  1. Buck

    Buck Well-Known Member

    I loathe tomato juice.
    Unless you add celery salt, fresh cracked pepper, fresh lemon juice, Worchestershire sauce, Tabasco, horseradish
    ... and vodka
     
    Buck, Aug 31, 2018
    #265
    Wenders, Chef2, cjericho and 3 others like this.
  2. Deskgrunt50

    Deskgrunt50 Well-Known Member

    Other than politics, is there a more divided culture than what a good pizza is?
     
    Deskgrunt50, Sep 1, 2018
    #266
    Evil ... Thy name is Orville Redenbacher!! and fossywriter8 like this.
  3. Severian

    Severian Well-Known Member

    The Dress.
     
    Severian, Sep 1, 2018
    #267
    Deskgrunt50 likes this.
  4. I Should Coco

    I Should Coco Well-Known Member

    Hell yes ... hot giardiniera is a great topping on many things, especially Italian beef or sausage.

    It would make a pizza extra greasy, but also extra spicy.

    The linked column also is correct about deep-dish being overrated, and I say this as a native of Chicagoland. There's some great thin-crust pizza (cut into squares) to be had in the city and suburbs.
     
    I Should Coco, Sep 1, 2018
    #268
  5. Evil ... Thy name is Orville Redenbacher!!

    Evil ... Thy name is Orville Redenbacher!! Well-Known Member

    [​IMG]
     
    Evil ... Thy name is Orville Redenbacher!!, Sep 11, 2018
    #269
  6. TheSportsPredictor

    TheSportsPredictor Well-Known Member

    Anyone know what Roman-style pizza is?

    Allegedly the next best thing. Allegedly the first-of-its-kind pizza shop in my state is opening about 10 minutes away:

    Roman pizza - Wikipedia

    Should I try it and love it?
     
    TheSportsPredictor, Feb 5, 2020
    #270
  7. swingline

    swingline Well-Known Member

    In-N-Out vs. Shake Shack.
     
    swingline, Feb 5, 2020
    #271
    Deskgrunt50 likes this.
  8. Songbird

    Songbird Well-Known Member

    With any pizza it's all about the sauce.
     
    Songbird, Feb 5, 2020
    #272
    lakefront likes this.
  9. The Big Ragu

    The Big Ragu Moderator Staff Member

    Re: Roman style pizza. ... The way they sometimes use the term around here, it's an Al Taglio pie, baked in a rectangular, sometimes cast iron, pan. The crust is thick and airy. Depending on the place, the trays they use can be really big, so one place I know sells it by the half tray as well as a full tray.
     
    The Big Ragu, Feb 5, 2020
    #273
  10. Regan MacNeil

    Regan MacNeil Well-Known Member

    Agree with Songbird that the sauce is the key.

    I prefer a little sugar in my sauce. I'm not a fan of chunky-tomato sauce.
     
    Regan MacNeil, Feb 5, 2020
    #274
  11. sgreenwell

    sgreenwell Well-Known Member

    So, Little Caesar's? :D Joking somewhat, but the basic descriptions of it make me think of one of those greasier pan pizzas, like at LC or Pizza Hut. Is it like, less oily? (I know, it would have to be by default vs. those two, but I'm imagining it as like, dryer, like when you make pizza at home.)
     
    sgreenwell, Feb 5, 2020
    #275
  12. The Big Ragu

    The Big Ragu Moderator Staff Member

    No, usually not greasy at all. What I was describing is a bit like a focaccia-ish pizza, if that makes any sense.
     
    The Big Ragu, Feb 5, 2020
    #276
    sgreenwell likes this.
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