The CM Pizza Discussion (Full Version)

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stella41b -> The CM Pizza Discussion (8/6/2009 5:40:32 AM)

Now I'm not an expert on pizza, I just wanted to start a thread which is a little bit different and I figured that almost everyone has an opinion on pizza.

I have a few fond memories of pizza when I was living in Poland, a country not known for pizza but surprisingly pizza is something that a considerable number of Poles are good at making and I have a friend Robert who after spending some years as a slapper with Domino's Pizza quit to briefly manage a branch of Pizza Hut before moving on to start his own pizza delivery firm.

A slapper for those who may not know is the guy who makes the dough before slapping it into a perfect disc of varying thickness before putting on the sauce and the toppings.

Meeting a group of people over pizza was a great social occasion but there were friends who used cutlery when eating pizza I(mainly Poles) and those who didn't (expatriate Americans, some Brits). However the Poles do something which I find almost impossible to understand.

They will spend a considerable amount of time going over the menu, choosing the crust and after careful consideration choosing the toppings. Then, when they get the pizza they cover it liberally with ketchup before eating it.

However

Where for you is the home of the pizza? Is it Italy? New York? Chicago?

What are your favourite toppings? Favourite crust?

Are there any no nos when it comes to pizza? Unsuitable toppings? Things you feel you shouldn't do when making a pizza?

Do you have a favourite place where you get your pizzas? Do you prefer to go out for a pizza or order a home delivery?

Do you like side dishes with your pizza? What do you prefer to drink?

Do you have any good stories connected with pizza? Bad experiences?

Please feel free to share..





slaveboyforyou -> RE: The CM Pizza Discussion (8/6/2009 5:53:36 AM)

We have a local place run by an Italian-American family from Chicago. So it's Chicago style pizza, and it's wonderful. It's where I tend to go, but I do order from the chain places too (mostly Dominoes). I am simple about pizza; my usual toppings are sausage and pepperoni, sometimes I change that up. One of my all time favorite pizzas was a spinach stuffed pizza I had in Milwaukee. It was awesome. I drink beer with pizza, and I heavily sprinkle red pepper on pizza.




lusciouslips19 -> RE: The CM Pizza Discussion (8/6/2009 6:17:07 AM)

Well, I am from Chicago. Need I say more?

Ok, but Im going to. Deep Dish is not something most Chicagoans eat every day. They are like lead balls. I usually perfer a thin crust. There are so many places to choose from. For me, I like a tomatoey pizza with not too much cheese. I prefer pizza without meat. Well, except for the deep dish pizza. Ginos East makes a deep dish, its very tomatoey. Its more of a crushed tomatoe than a sauce. There is a whole disc of sausage that goes on their pizzas.

You can order them online.




lronitulstahp -> RE: The CM Pizza Discussion (8/6/2009 6:29:39 AM)

i'm from New York. i grew up loving New York thincrust delicious pizza....the best in the world.........

until that fated day i tried pizza in Koln, Germany (of all places)....the.best.pizza.ever!

But in the States, New York...Brooklyn, in particular, still has the best.

~tulip iscariot




suhlut -> RE: The CM Pizza Discussion (8/6/2009 6:33:02 AM)

As a youngster.. we used to have a pizza restaurant here that had a display type window area, in which 3 foot high (or so) lil animated chefs were on display. Each would have its own lil "job"

One would roll forward and back..forward and back, in a never ending cycle of "rolling a dough disk"

Another would rock back and forth at the hip area, holding a giant ladle, to make it look like it was spreading sauce.

i remember them having a total of about 5 or 6 of these animated dolls in their windows. i loved to stand outside the building with my lil brother and watch all of them making pizza, and we half believed that the lil chef dolls were actually what made our pizzas, once the parents were able to drag us away from the display, to go in and make an order.

Sadly, somewhere in my teen years, the restaurant building was hit, window display on, by a drunk driver, which managed to smash and destroy all of my beloved lil chefs... with the exception of ONE..

It also must have been hit, because it has never been plugged back in, and so the animation no longer works.

The restaurant did what they could to repair the smashed area of the restaurant, but must have decided to no longer feature a big display window area, and instead bricked all of that area in.

But they still have the one remaining lil chef on display, inside the restaurant. A sad lil reminder to my heart, whenever i go in. i have pointed him out, and explained what he used to "do" to my own lil ones, but none of them seem to believe me..and think i am silly to once have believed that it, and its missing companions, once made the pizzas of my childhood.

The one doll that remains is one i hardly took notice of as a child, but i suppose it was prob the best one to survive the accident, it features are; a lil chef, arm held up, holding a cooked pizza "fresh from the oven", sliced and ready to eat. It used to move at the waist, making the pizza swing back and forth, to resemble a waiter.

As a child, going into this restaurant, where lil dolls cooked my pizza, i of course thought the pizza was especially delicious, and i was a child of habit, i'd watch my parents enjoy a glass of wine with their pizza, and in my own imagination, grape soda was about as close to wine as i might get, to having a similar flavor..so.. grape soda was always my drink of choice.

To this date, the pizza is still exactly the same, and still the BEST pizza offered in the area, regardless of the fact that the lil dolls no longer bake it for me.

Strangely enough, though, i cant take a bite of that pizza, without also having the memory of grape soda, fill my taste buds.

It does taste devine, with a nice glass of red wine, so i can understand now, why my parents ordered a glass any time we went there.

The restaurant doesnt deliver, and even though they DO offer it as a take out item, much, in my opinion is "lost" once it hits the cardboard box, and the only RIGHT way to eat it, is inside, at a table.

It isn't very affordable, and so, going there remains a rare treat. And i like it that way.


Aside from that, the second best pizza in this area belongs to a family. Two brothers, with their family recipe. Each opened their own restaurant, and used their own last name, as the name of the restaurants. Most people believed that it didn't matter WHICH location that you bought it... that you were getting the same "pizza"..same flavors.. and that was true.

Sadly, the brothers got into a legal dispute, over their own last name, and which should have the right to use it as a name for the restaurant. One won, One lost, and was forced to change the name of the establishment. Regardless to the family silliness over a NAME, people STILL know, that no matter where you order it, you are still going to get the same "pizza recipe"

Funnily enough, i am one who tends to think though, that the "loser" restaurant's pizza does taste, for some reason.. a tad bit better.

Neither of those places delivers either, but are very affordable, and thus are the usual choice, for when we decide to enjoy pizza.

i also cook a kick ass pie of my own at home. i can buy raw italian bread dough, and i use that, as my base crust. ANYTHING added on top of italian bread only makes it taste all the more delicious... lol. With exception... of anchovies. YUCK.




DarkSteven -> RE: The CM Pizza Discussion (8/6/2009 6:37:09 AM)

Chicago, New York, Italy, huh?  Try Colorado.

The Colorado Pizza place is BeauJo's.  The restaurants are wood beam and evoke the idea of mining day buildings.  The pizzas are thick and have extra crust.  After you've eaten the rest of the pizza and have just crust left, you can use the honey on your table to eat the crusts like sopaipillas.

They post pictures and letters from kids on the walls.  Unique place.




MsFlutter -> RE: The CM Pizza Discussion (8/6/2009 7:06:22 AM)

I've had pizza all over the world and most of it was yummy. I've yet to discover the 'perfect' pizza place here. I've been considering a trip to NYC if only for pizza. Bertucci's was close to earning my undying devotion only when they had Pollo Francese pizza. They stopped making it and I abandoned them.

Meanwhile I make do with thin crust pizza topped with mushrooms, sausage, diced tomatoes, sprinkled with whatever cheese takes my fancy that week.




hizgeorgiapeach -> RE: The CM Pizza Discussion (8/6/2009 7:33:43 AM)

Thin crust - the thinner the better.  Several people I know scowl and accuse me of eatting my pizza on crackers - but when I do pizza, I get it for the toppings, not for bread.  There's several places here locally that make really good pizzas, even for you freaks that seem to be bread addicts.  (Thick crust? OMG - Why not simply eat a loaf of bread dipped in a bit of tomato sauce - it's about the same thing!)
 
As for toppings - I am a carnivore.  Meat, meat, meat, meat... and oh yeah, did I mention Meat?  A few veggies are alright - but only to round it out into a complete meal - onion, green pepper, black olive, mushroom.
 
I make my own pizza a lot of the time rather than ordering out.  I've done both Buffalo and Venison as pizza toppings.  I really like doing Buffalo, hot italian sausage, green peppers, and onions as a combination when I make my own here at home.  (Shredded, flash fried buffalo - extremely lean, a touch sweet/rich, and utterly fantastic seasoned with a bit of chili powder, garlic, onion, and sage.)  Cheeses range from a Mozzarella/Provolone blend to extra sharp Cheddar, and an Asiago/Mozzarella blend.




scarlethiney -> RE: The CM Pizza Discussion (8/6/2009 8:10:35 AM)

I grew up in Louisiana, outside of Baton Rouge. There was a pizza place called Shakey's Pizza. The interior of the building had high open ceilings with huge beams. Seating was 20 or more giant, heavy, wooden picnic tables. The smell of wood and smoke and pizza was heavenly. The staff brought large glass pitchers of beer or tea to  your table while you waited for your pizza.  There was a glass window where the kids could watch the guys and one girl toss pizza dough high into the air, catch it, throw it on a huge pan, dress it and slide it into the oven.  The pizzas were all thin crusted and huge, much larger than anything we can order today. It was consistently wonderful pizza and the atmosphere enhanced that. Lots of people, all ages, sitting side by side at these huge tables enjoying pizza. Nice memory.
They eventually went out of business and several other businesses tried to make it in that same building, a steak house, a Korean restaurant. None ever succeeded the way the pizza place had.

Last year Master and I went to his family reunion in NY.  He is from Buffalo. He said I had to try the best pizza in the world, Avenue Pizza.  It is wonderful. Thick, deep dish pizza, with mounds of meat and sauce, what I imagine real deep dish pizza is like. Too heavy for my tastes, but still wonderful.

In San Antonio there is "Dough Pizzaria" .  They imported a pizza oven from Italy and make classic Neapolitan style pizza. Thin, crispy, crust, very little sauce. All the pizzas are individual plate size. The crust tastes of wood smoke and is heavenly.The toppings are simply put together, not smothered in sauce. Some pizzas are nothing more than this fabulous crust with fresh spinach, black olives, fresh mozzarella, garlic and olive oil. The best I've ever had.

We also order chain pizza, usually Papa Johns.  I do love chicken and pineapple on a pizza.

Great topic Stella !




DomKen -> RE: The CM Pizza Discussion (8/6/2009 8:50:28 AM)

There are so many great pizzas.

Super thin, almost cracker, crust with the bare minimum of sauce and toppings can be amazing. I am specially fond of pizza margherita cooked in a wod fired brick over at a local italian place.

Deep dish pizza when its done right, in very well seasoned pans so the bottom comes out almost fried with a liberal amount of sauce and toppings, is sublime.







ElectraGlide -> RE: The CM Pizza Discussion (8/6/2009 8:52:32 AM)

Buffalo Chicken Pizza is great, if it is made right.




lusciouslips19 -> RE: The CM Pizza Discussion (8/6/2009 9:04:15 AM)

I make my own pizza too. I make a crust using yeast and half whole wheat graham flour and  half all purpose white flour. It comes out not too thin and not too thick. I like being able to control the ingredients and make a healthier pizza. I like using turkey sausage that I remove from their casings. No one can even tell the difference, other than being less greasy. 




LadyPact -> RE: The CM Pizza Discussion (8/6/2009 10:29:38 AM)

Ah, one of the great dilemmas in moving to a new place.  Where to find the best pizza!  LOL.

Coming from Augusta, the best place without a doubt was a place called The Pizza Joint.  Finding good pizza in the South can be a challenge, but that place was fantastic.  Perfect crust, good sauce (and I normally don't care for tomato sauce), and awesome fresh toppings.  The key on it being even better was being cooked in the old fashioned pizza ovens, rather than the conveyor oven system that most chains use.  A close second, but not quite as good was a place called The Mellow Mushroom, which was just about a block away.  None of the other places in town could compare to either one of them.

Now if I can just find something close to as good here, I'll be happy.  There's a place down on 24th that looks like it has potential, but I haven't tried it yet and can't remember the name.




subrob1967 -> RE: The CM Pizza Discussion (8/6/2009 11:28:49 AM)

I drove a truck for years, and have been in every continental U.S. state as well as all over Canada, have tried pizza everywhere, and to me, the best Pizza is found in Chicago.

IMO Chicago has 3 types of pizza

You have the Mom & Pop's found in every neighborhood, serving thin crust goodness (I love Phils in Bridgeport)
Or deep dish extravaganza's made famous at Uno, Geno's, Aurilios, or Giordanos.
And the unique crusts at Connies, Home Run Inn, or Ricobenes.

My perfect pie is a thick crust (not deep dish) with Italian Sausage, Bell Peppers, Onions & fresh Garlic






windchymes -> RE: The CM Pizza Discussion (8/6/2009 1:32:17 PM)

I grew up in Massillon, Ohio, and for a midwest town, they always had amazingly good pizza.  A couple of local chains offer a "double-crust" pizza that is just to die for.  I like it with "everything", which is pepperoni, sausage, mushrooms, onions, green peppers, hot peppers, black olives....cheese, of course.....you could probably add anything else except green olives, but don't even think about anchovies.....[:'(]   The bottom crust is medium-thick, they add LOTS of the toppings, so it's stuffed thick, and then they cover it with a thin layer of dough, forming a top crust.  They sort of flap the top crust over the bottom crust at the edges and tuck it all in, so you have a nice, soft breadroll at the edge of the slice.  Then, they put slices of provolone on top of that, and it gets all bubbly and slightly browned and crispy on the top.  Pure heaven.  God, I want one now!




CallaFirestormBW -> RE: The CM Pizza Discussion (8/6/2009 1:39:47 PM)

quote:

Where for you is the home of the pizza? Is it Italy? New York? Chicago?


Home for Pizza, for me, is Syracuse NY. Also home for hot wings (I prefer Rochester wings to Buffalo wings -- Sal's Birdland all the way!)

quote:

What are your favourite toppings? Favourite crust?


Favorite toppings: roasted red pepper, anchovies, feta cheese, mushrooms, onion, Italian sausage (provided it's decent Italian sausage, which is -very- hard to find down here! I have to make my own!), roasted garlic, spinach, sharp provolone and/or asiago, riccotta, sun-dried tomato... favorite crust is gluten-free and -thin- (I like making a quick pizza crust out of Chebe bread mix) ... near paper-thin, but not necessarily -crispy-. I like a high proportion of topping to crust... for me, the crust is just a -vehicle- to get the toppings to my mouth.

quote:

Are there any no nos when it comes to pizza? Unsuitable toppings? Things you feel you shouldn't do when making a pizza?


Ok, personally, I don't like pineapple or hot peppers on my pizza, and a wheat crust is a no-no. Other than that, well, I won't eat fake cheese. In our house, it's "to each hir own". Usually, we have one veggie pizza and one with meat, but SR is really picky, so she's the 'least common denominator' in our household for what can and can't go on a pizza.

quote:

Do you have a favourite place where you get your pizzas?


We have a place here called Pizza Love, and another called Pink's. I like theirs because they put a HUGE layer of sauce between the crust and the cheese, so there is the slightest chance that, when my beloveds order pizza, I can pick the toppings off at least ONE piece without encountering the bread portion (which works out well, because SR is more than happy to eat the bread part with no toppings at -all- EWWW).

quote:

Do you prefer to go out for a pizza or order a home delivery?


Make at home or home delivery. I'm very much a homebody.

quote:

Do you like side dishes with your pizza?


Actually, I usually prefer the side dishes to the pizza.

quote:

What do you prefer to drink?


In a perfect world... Oogave or Zevia Cola, or Oogave Watermelon Creme... in a -nearly- perfect world, one of a half-dozen perfectly brewed super-dark stouts or ales... and in the real, and crappy world, Diet Coke.

quote:

Do you have any good stories connected with pizza? Bad experiences?


This is both a really good story (only because it's bloody hilarious) and a somewhat bad experience, the fact that it was about FREEZER PIZZA (nasty stuff) notwithstanding. See, back in the day, when I was around 19 or so, I was visiting my parents. I was still working (paramedic) while I was visiting them, so I got home from work late one night (around midnight or so) and walked in the kitchen door to a really -funky- smell. As I crossed the kitchen to the living room, I heard my brother (very stoned) holler from the sofa "Don't you touch my PIZZA! He then mumbled about it being dry.

My brother's pizza was still on the counter, still on its tray from the oven. It looked a little shiny and wierd, so I went over to get a closer look... and when I looked at it, I realized that he'd baked the pizza -still- on its cardboard matting, and with the plastic still covering it, cut 1/4 of the pie still covered in melted plastic and glued to its cardboard mat.  I went in and said "M*ke, where's the cardboard tray from your pizza -- mom'll kill you if you leave it on the floor in here." To which he responded "Shut the F*ck up...What cardboard tray?"... turns out he'd actually EATEN it that way, cardboard, plastic, and ALL!

Dame Calla




RapierFugue -> RE: The CM Pizza Discussion (8/6/2009 1:47:38 PM)


quote:

ORIGINAL: stella41b

Where for you is the home of the pizza? Is it Italy? New York? Chicago?

Please feel free to share..



Italy. No question.

Specifically, a little pavement cafe on the shores of Lake Como. *The* most stunning, thin, crispy, light (but filling!), tasty, inventive, fresh slabs (about a foot wide, and 3 foot long) of loveliness you've ever tasted.

But frankly almost anywhere in Italy will give you lighter, fresher, better pizza than the over-processed, heavy, fat-laden crap we in the UK (and USA) think of as "pizza".

Yum. Can't wait to go back.




windchymes -> RE: The CM Pizza Discussion (8/6/2009 2:51:45 PM)

This sounds weird, but I love to drink a big, tall, cold glass of milk with pizza.  I mean, I like soda or beer with it, too, but cold milk....yum!




Mercnbeth -> RE: The CM Pizza Discussion (8/6/2009 3:48:24 PM)

Stella,
Thanks so much for providing a topic I can sink my teeth into.

The best place for pizza is where it is know as "tomato pie" - TRENTON, NJ.

Top honors go to the world renowned Delorenzo's Tomato PieI clicked on the link and my mouth immediately started to water seeing the picture of a Delorenzo tomato pie! Being 3000 miles away I had to avoid reading the description in the review or I would have had go to LAX. Going to the original on Hudson Street you get to enjoy all the amenities; such as a minimum 2 hour wait on a Friday night, No bathroom, no menu, no fries, no nothing - but pizza. uh, excuse me - Tomato Pie.

You have to experience a 'plain' - just sauce & cheese to benchmark the experience, but if you need a change go for the sausage. Thin crust, with a smoky taste. GOD - I had to glance over and read the review, I can't stand it!




RapierFugue -> RE: The CM Pizza Discussion (8/6/2009 3:51:15 PM)


quote:

ORIGINAL: windchymes

This sounds weird, but I love to drink a big, tall, cold glass of milk with pizza.  I mean, I like soda or beer with it, too, but cold milk....yum!


For me it has to be either a) cold Italian draught beer (as on this occasion) or (occasionally), chilled Italian white wine. A decent pinot grigio (again, as opposed to the vinegar most shops stock).




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