Pizza
- Thread starter Sportsaholic
- Start date
Deep dish is not american pizza.
I prefer big, floppy foldable slices.
Deep dish to me is a meat pie. Not pizza.
I prefer big, floppy foldable slices.
Deep dish to me is a meat pie. Not pizza.
Years ago when Pizzeria Uno came to Maine we went, waited over an hour. When the pizza hit the table everyone was like "What the hell is this".
Not a fan of Deep Dish :sadwave:
Not a fan of Deep Dish :sadwave:
if you`re ever stuck without take-out or delivery,keep a few "dr oetker`s pizza ristorante" brand store-bought pizza`s in the freezer....very thin crispy crust...
without doubt the best frozen pizza i`ve ever eaten...and (comparatively),a helluva lot healthier....
i chop up some onions and peepers.....it`s a real treat....
http://slice.seriouseats.com/archiv...istorante-mozzarella-frozen-pizza-review.html
without doubt the best frozen pizza i`ve ever eaten...and (comparatively),a helluva lot healthier....
i chop up some onions and peepers.....it`s a real treat....
http://slice.seriouseats.com/archiv...istorante-mozzarella-frozen-pizza-review.html
- Feb 12, 2000
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This goes along with Joker's point
NY Style pizza all the way for me. I also love crispy cracker thin crust as well.
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hate to say it but I could eat hot chicken wings
everyday with celery and blue cheese.
I like a real thin cracker-crust pizza. Known generally as the "St Louis style cracker crust". I've found it occasionally around the midwest, like at Tony's Villa Capri in Overland Park, or Pizzaman in Milwaukee.
Every try pizza yourself in a outdoor pizza oven? My buddy just built this one on his place in Cen-TX. Pic of me here attempting another pizza. Takes some experience I quickly learned!
here is the first pizza made with fancy store-bought gourmet dough. Turned out too thick and too much flames. Worked better with embers pushed way to back and use the hot bricks more
Every try pizza yourself in a outdoor pizza oven? My buddy just built this one on his place in Cen-TX. Pic of me here attempting another pizza. Takes some experience I quickly learned!
here is the first pizza made with fancy store-bought gourmet dough. Turned out too thick and too much flames. Worked better with embers pushed way to back and use the hot bricks more
I like a real thin cracker-crust pizza. Known generally as the "St Louis style cracker crust". I've found it occasionally around the midwest, like at Tony's Villa Capri in Overland Park, or Pizzaman in Milwaukee.
Every try pizza yourself in a outdoor pizza oven? My buddy just built this one on his place in Cen-TX. Pic of me here attempting another pizza. Takes some experience I quickly learned!
here is the first pizza made with fancy store-bought gourmet dough. Turned out too thick and too much flames. Worked better with embers pushed way to back and use the hot bricks more
:0074
Would luv to see his plans.....Could use one of these at camp :00hour
prefer thin crust over deep dish, however a well made sicilian style is the best in my opinion. Just think sicilian style is harder to make/perfect and that is why thin crust is preferred by most.
Even if you don't like deep dish, if you are ever in Chicago, you have to go to CPOG (http://www.chicagopizzaandovengrinder.com/menu.htm). Not only is the food great, have to try the pizza pot pie, but for the atmosphere and the host that acts like the 'soup nazi' makes it an experience you will retell anyone you can.
Even if you don't like deep dish, if you are ever in Chicago, you have to go to CPOG (http://www.chicagopizzaandovengrinder.com/menu.htm). Not only is the food great, have to try the pizza pot pie, but for the atmosphere and the host that acts like the 'soup nazi' makes it an experience you will retell anyone you can.
- Feb 12, 2000
- 10,652
- 39
- 48
- 50
I like a real thin cracker-crust pizza. Known generally as the "St Louis style cracker crust". I've found it occasionally around the midwest, like at Tony's Villa Capri in Overland Park, or Pizzaman in Milwaukee.
Every try pizza yourself in a outdoor pizza oven? My buddy just built this one on his place in Cen-TX. Pic of me here attempting another pizza. Takes some experience I quickly learned!
here is the first pizza made with fancy store-bought gourmet dough. Turned out too thick and too much flames. Worked better with embers pushed way to back and use the hot bricks more
That's awesome!
Brick oven pizzas are the best!
- Feb 23, 2005
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