SquiddyCracker
Banned
When a pizza is pretty much black, it's been a bit too long in the oven.
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Pizza |OT| Food of the Gods
- Thread starter SquiddyCracker
- Start date
Silas Lang
Member
So many delicious pizza pics in this thread...
I'm not a fan of pineapple anywhere but in pizza.
SquiddyCracker
Banned
I'm not a fan of pineapple on pizzas, but I guess the juxtaposition of the sweet, fibrous fruit and the savory sauce and cheese appeals to some.
WilltheMagicAsian
Member
If there's one dietary regret I have, it was learning how to make pizza from scratch. It's easy, it's cheap and you usually make it in bulk, which leads to bad decisions.
Yep, I do it all time, mostly because my local pizza place shut down and Extreme Pizza is far too overpriced.
Yep, I do it all time, mostly because my local pizza place shut down and Extreme Pizza is far too overpriced.
...so...does anyone here besides me and the previous poster make their own pizza when they can? Because mashing in olive oil and potato into that crust is NOBEL PRIZE WORTHY.
I like cornmeal, spelt, and hemp seed crust with whole wheat (1:2 ratio so it's a healthy and adds aroma and texture) and use mostly water buffalo fresh mozzarella, burrata (mozzarella with creme), and 1 year aged gruyere. San Marzano, heirloom, and/or Roma or GTFO of my pantry.
I like cornmeal, spelt, and hemp seed crust with whole wheat (1:2 ratio so it's a healthy and adds aroma and texture) and use mostly water buffalo fresh mozzarella, burrata (mozzarella with creme), and 1 year aged gruyere. San Marzano, heirloom, and/or Roma or GTFO of my pantry.
If small pieces are placed conservatively, it kinda melds with the pizza sauce and becomes more savory (still sweet but mellowed out). Delicious.
ClassyPenguin
Banned
Agent Cooper
Member
I hate pineapple on my pizza.
Makes everything on the pizza taste like pineapple, and then it's just like "Welp, might as well eat some pineapple!"
>:I
shinobi602
Member
Have to represent my home town area in this thread!
The key is that the cheese is put on AFTER baking.
There is nothing like it and people who grew up and moved away usually get it when they come home for holidays.
Recently, some transplants opened up a shop in Myrtle Beach.
Pizza with uncooked cheese?
Blasphemy.
bloodydrake
Cool Smoke Luke
Best Pizza is Evil Pizza.."Klaatu barada nikto"
StrikerObi
Member
This picture blew up on Reddit a few weeks ago.
This pizza place, which is indeed called Decent Pizza, is in Tallahassee, FL, where I live. They make really good pizza. The best in town, in my opinion. I grew up in northern NJ, which is a really great place to get NY style pizza. When I was a kid in the 80s, there wasn't a single chain pizza place anywhere. The mob still had decent control over the area, and they kept all of the chains out since the mom and pop joints were paying them for protection. In the 90s, their control slipped and Pizza Hut moved in, though I don't remember anybody who ever got pizza there, unless they needed a bunch of pies for cheap. Anyway, Decent Pizza has the best NY style pizza I've ever had since I moved to Florida in 1999. And their pies are massive. A medium is 16", large is 20".
This pizza place, which is indeed called Decent Pizza, is in Tallahassee, FL, where I live. They make really good pizza. The best in town, in my opinion. I grew up in northern NJ, which is a really great place to get NY style pizza. When I was a kid in the 80s, there wasn't a single chain pizza place anywhere. The mob still had decent control over the area, and they kept all of the chains out since the mom and pop joints were paying them for protection. In the 90s, their control slipped and Pizza Hut moved in, though I don't remember anybody who ever got pizza there, unless they needed a bunch of pies for cheap. Anyway, Decent Pizza has the best NY style pizza I've ever had since I moved to Florida in 1999. And their pies are massive. A medium is 16", large is 20".
Daydream Sequence
Banned
Nice try, but that picture won't scare me off Pizza. Just like the movie Teeth didn't scare me off vaginas. It's a creepy looking pizza though.
ClassyPenguin
Banned
Are you gluten sensitive?
I'm pizza sensitive. Eating a whole large pie by myself does things to me.
ClassyPenguin
Banned
True, and I usually down like four bottles of beer doing it.
Look into gluten free (cornmeal, hemp flour, potato flour) pizza and pizzeria or make your own by looking it up online.
Previous post I made:
...so...does anyone here besides me and the previous poster make their own pizza when they can? Because mashing in olive oil and potato into that crust is NOBEL PRIZE WORTHY.
I like cornmeal, spelt, and hemp seed crust with whole wheat (1:2 ratio so it's a healthy and adds aroma and texture) and use mostly water buffalo fresh mozzarella, burrata (mozzarella with creme), and 1 year aged gruyere. San Marzano, heirloom, and/or Roma or GTFO of my pantry.
Goddamn it OP, I'm going out to lunch in an hour and now I really want to eat pizza but it's expensive here. Fuuuuuuuuck.
Pizza is the best food ever. Props to OP for mentioning Catupiry from Brazil, I don't understand how they say our favorite topping is peas the hell? I would have guessed chicken with catupiry or calabresa (basically Brazilian pepperoni).
Pizza is the best food ever. Props to OP for mentioning Catupiry from Brazil, I don't understand how they say our favorite topping is peas the hell? I would have guessed chicken with catupiry or calabresa (basically Brazilian pepperoni).
Nostalgic Nightmare
Member
Whenever there is a pizza thread I always like to educate people on the Little Caesar's Pepperoni Cheese bread.
It's not really even pizza, but when you eat it with a side of marinara sauce its just fucking amazing.
It's not really even pizza, but when you eat it with a side of marinara sauce its just fucking amazing.
Agent Cooper
Member
Whenever there is a pizza thread I always like to educate people on the Little Caesar's Pepperoni Cheese bread.
It's not really even pizza, but when you eat it with a side of marinara sauce its just fucking amazing.
+1
Really good, me and my cousins get it whenever we go to Little Caesar's.
Then go for Italian-style pizza (and I mean REAL italian style, having a thin crust is not enough, you have to be easy on cheese as well), much less calories than US-style pizze.
I tend to make them home from time to time (with the dough blended in a bread machine) and I realized that you use much less sugar, oil and cheese and it basically reduce the calories in half. It's still not a "healthy" lunch, but it reduces the damages by a great margin and taste better (personnal opinion).
Also, avoid peperonni and chorizo as topping, go for ham (cooked or smoked : to be added on top of the pizza AFTER the oven).
Whenever there is a pizza thread I always like to educate people on the Little Caesar's Pepperoni Cheese bread.
It's not really even pizza, but when you eat it with a side of marinara sauce its just f***ing amazing.
I don't eat Little Caesar's pizza (or any chain really) as I normally make my own or eat at a pizzeria, but for some unknown reason, that stuff is absolutely amazing. I can't buy it often because I end up eating the whole order, but it tastes fantastic, against all odds.
Edit: Actually, no, I'm thinking of the Italian cheese bread, which is probably really close in taste to that.
Nostalgic Nightmare
Member
Yep,
The Italian Cheese Bread is the same thing. I often try that as well, and it's less greasy.
Bulbo Urethral Baggins
Banned
Yeah. Detroit pizza is underrated. It's one of the only things I miss about Detroit.
Dance Inferno
Unconfirmed Member
Pizza is one of those foods I sometimes crave but always regret eating. I've been pretty good about avoiding the hell out of it, ESPECIALLY when I'm drunk.
I always save the crust for last. Don't know why, I just do.
I was like that as a kid. I'm still not a big fan of the crust, though. I usually eat my pizza backwards(crust first) to get it out of the way, or if I have something to dip it in, I'll eat the slice normally and then dip the crust.
Real question: Thin, thick, stuffed, flatbread, puff pastry (SO GOOD!!!!) deep dish, other?
Thick and flatbread are my favorite but solely depends on what toppings I have at hand (more toppings for flatbread, simple on thick, everything on puff because it's like pizza croissant)
Thick and flatbread are my favorite but solely depends on what toppings I have at hand (more toppings for flatbread, simple on thick, everything on puff because it's like pizza croissant)
BobTheFork
Member
Well I'm feeling it I'll usually get pizza from Antony's or the Mellow Mushroom.
However I still love a supreme Tombstone with some crimini mushrooms cut up on it.
However I still love a supreme Tombstone with some crimini mushrooms cut up on it.
Duane Cunningham
Member
The most distinctive thing about the style I'd call Kansas City's pizza is the crust. It's kind of crispy and flaky on the outside, a thin layer of softer, bready crust and then then almost a hollow tunnel inside. Kind of crackly but then soft inside. And I think it tends to be just a little bit sweeter than normal, too. Just a touch, though. And there's a taste to it that kind of has just a hint of either honey, wheat or beer... or maybe all of the above.
There are a few places in town that make it this way: Pizza Shoppe, Old Shawnee Pizza and Minsky's. I really like it a lot.
There are a few places in town that make it this way: Pizza Shoppe, Old Shawnee Pizza and Minsky's. I really like it a lot.
I love all kinds of pizza but when I am at a good Tuscan restaurant I love me some arugula and parmesian pizza.
Yes, yeeees, more rocket!
Awesome thread.
R
Rösti
Unconfirmed Member
SquiddyBiscuit, I don't see any mention of Calzone, or anything that resembles it, in the starting post. Doesn't it constitute as pizza, or is that more like a sandwich?
Anyway, as for my own pizza habits, I can say that I almost never have cheese on my pizzas. I think it takes away the flavor of other ingredients, and I find it too greasy. It also tends to get stuck in my beard and create this unpleasant odor which is difficult to remove. I don't mind cheese on sandwiches though, but that's normally not heated.
I can share a recipe, it's rather simple:
Betel, Endive and Sun-dried Tomato Pizza
Ingredients
Pizza dough/crust, use your favorite recipe
2-3 Belgian endives, thinly sliced
8-10 Betel leaves
5 tsp. lime juice
3 tsp. olive oil
2+ fresh tomatoes for sauce
Fresh oregano
Julienne Cut sun-dried tomatoes, enough to cover most of the dough
1/2 cup/1 dl grated Parmesan cheese
Preparation method
Food processor can come in handy for step four, but can be done with a knife as well.
1. First, bake the dough of course, in case you haven't bought prebaked, and let it rise
2. Slice the endives thinly, you could also chop them if you prefer that. Put the slices in a bowl and mix with lime juice and olive oil. Use a ladle or spatula. Leave in the bowl as for now.
3. Put the oven to 175 °C/347 °F, to have it preheated.
4. Now it's time to make the sauce. Simply use a food processor to mix the tomatoes and the fresh oregano. Use a moderate amount of oregano in relation to amount of tomatoes. I prefer sauce smooth, but if you like it chunky just set your food processor to that.
5. Now take out the dough and spread it on a baking surface. Spread the freshly made tomato sauce evenly over the dough. Do the same with the julienne cut sun-dried tomatoes to create an extra layer, don't make it too thick. Then add the endive slices, don't make it too thick here either, spread it evenly. Now add the Betel leaves, and lastly grate the Parmesan cheese over all this.
6. Bake until crust is golden brown and cheese is melted. 12 to 15 minutes should be enough. Allow it to cool before serving.
I unfortunately have no picture of the pizza, but if anyone decides to make it, do post an image.
Also, betel leaves may be a bit tricky to find, but check in Asian stores or ask at a conservatory.
Anyway, as for my own pizza habits, I can say that I almost never have cheese on my pizzas. I think it takes away the flavor of other ingredients, and I find it too greasy. It also tends to get stuck in my beard and create this unpleasant odor which is difficult to remove. I don't mind cheese on sandwiches though, but that's normally not heated.
I can share a recipe, it's rather simple:
Betel, Endive and Sun-dried Tomato Pizza
Ingredients
Pizza dough/crust, use your favorite recipe
2-3 Belgian endives, thinly sliced
8-10 Betel leaves
5 tsp. lime juice
3 tsp. olive oil
2+ fresh tomatoes for sauce
Fresh oregano
Julienne Cut sun-dried tomatoes, enough to cover most of the dough
1/2 cup/1 dl grated Parmesan cheese
Preparation method
Food processor can come in handy for step four, but can be done with a knife as well.
1. First, bake the dough of course, in case you haven't bought prebaked, and let it rise
2. Slice the endives thinly, you could also chop them if you prefer that. Put the slices in a bowl and mix with lime juice and olive oil. Use a ladle or spatula. Leave in the bowl as for now.
3. Put the oven to 175 °C/347 °F, to have it preheated.
4. Now it's time to make the sauce. Simply use a food processor to mix the tomatoes and the fresh oregano. Use a moderate amount of oregano in relation to amount of tomatoes. I prefer sauce smooth, but if you like it chunky just set your food processor to that.
5. Now take out the dough and spread it on a baking surface. Spread the freshly made tomato sauce evenly over the dough. Do the same with the julienne cut sun-dried tomatoes to create an extra layer, don't make it too thick. Then add the endive slices, don't make it too thick here either, spread it evenly. Now add the Betel leaves, and lastly grate the Parmesan cheese over all this.
6. Bake until crust is golden brown and cheese is melted. 12 to 15 minutes should be enough. Allow it to cool before serving.
I unfortunately have no picture of the pizza, but if anyone decides to make it, do post an image.
Also, betel leaves may be a bit tricky to find, but check in Asian stores or ask at a conservatory.