So what is everyone's favorite style of pizza and where do you get it from?
Mine is "Pepperoni Magnifico" with regular pepperoni and old world style pepperoni from Marco's. I enjoy to have shredded cheese and feta cheese added to it along with garlic on the crust.
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a chain?
i prefer a chicago deep crust, don't have a favorite joint. my grandfather used to make deep dish pizza in a cast iron. he probably wasn't a great cook, but everyone loved pizza day growing up. i'd really like to try me one of them new england clam pizzas
Figgy Piggy @ Pizza My Heart
"Deluxe" at the Pizza Palace in Germantown Ohio.
It is a St. Louis type pizza. IIRC
The crust is cracker thin and crisp, with generous toppings.
Similar to Cassano's chain in SW Ohio.
I miss that type of pizza so much...
LaRosa's out of Cincy. That stuff is great.
There's only one kind of pizza.
There's pizza, and there's disgusting ketchup-covered cheesy bread discs that are commonly consumed in chains and the non-NY part of the country.
(03-22-2017 03:39 PM)chess Wrote: [ -> ]If you like Chicago deep dish pizza, you can't do better than Lou Malnati's.
They FedEx. https://www.loumalnatis.com/ship-lous
Yes, it tastes the same.
...or you could save on shipping and just eat a cardboard box.
I am originally from eastern Ohio or "The Ohio Valley". In the Valley, the crust is thick, but very light and crispy crust, a basic tomato sauce with hints of green pepper, a generous layer of slightly uncooked mozzarella, topped by a sparse layer of unbaked pepperoni. The dough is parbaked then withdrawn from the oven to receive a coating of sauce, then placed back in the oven until fully cooked. The pizza is then taken out of the oven, dressed with finely shredded mozzarella and pepperoni, cut into rectangles, and placed into a white department-store style box for purchase. The heat of the dough and the steam from the cooked sauce fills the box and melts the cheese closest to the bottom and leaves the top layer of cheese warm yet stringy.
This is how I like my pizza.
My all time fave is by a guy that moved here from NYC. He makes a pesto pizza which I add Italian sausage and black olives to. I don't know what he does to the crust but it is freakishly awesome.
Paul Newman's Supreme is pretty good for frozen. I do like the Meat Supremo from Marco's.
Rocking that fluffy-crust Hawaiian. Has to be pineapple chunks though - no rings. That is lazy pizza-making
Literally anything in New Haven, Connecticut: Pepe's, Sally's, BAR or Modern Apizza. Paper thin crust in brick oven that comes out more cooked than others and has fresh mozzarella.