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RE: The CM Pizza Discussion - 8/7/2009 6:34:42 AM

Aileen1968

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The best pizza I've had lately was made right in my own kitchen.

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RE: The CM Pizza Discussion - 8/7/2009 8:13:00 AM

CallaFirestormBW

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quote:

But there was one exception in the past, however this place did not make pizza the way many people think of it. I would tend to say it's more like classic Italian but I am not 100% sure. I heard that pizza started out as simply sauce on the dough, that is until somebiody decided to throw more stuff on it. The DiCarlo's classic was just sauce with a light sprinkling of romano cheese.

See, this is how I grew -up- with pizza. Even when we'd get pizza to go from William's Market in N. Syracuse (which, sadly, is now defunct--that place had the BEST imports!) it would be this soccer-field sized rectangle of dough, covered in a thick, spicy sauce, sprinkled with romano cheese. I didn't know cheese came with mozzarella until I was in -college-, and then, the first time I had it, I -hated- it.

To this day, when I make pizza at home, it's most often made with dough, sauce, fire-roasted red peppers, anchovies, and peccorino romano cheese.

Oh, and Calzones... those nasty things from Pizza Smut are NOT Calzones. A Calzone should be generously rubbed with warmed olive oil, then filled with spicy sauce, riccotta cheese, LOTS of garlic, some really good Italian sausage, three or four fire-roasted red bell peppers, and peccorino romano!

Dame Calla

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RE: The CM Pizza Discussion - 8/7/2009 8:30:56 AM

daintydimples

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I lived in Chicago for 20 years, so I have to say Chicago thin crust pizza is my favorite. Pete's Pizza on Western Ave (North side) is the best !!

Now I'm in Indiana, and the best here is what I make in my own kitchen.

I admit to being a "no anchovies" type, although pineapple is just fine. One of my favorite pizza recipes is a simple tomato-basil-cheese. I like all kinds of toppings, from the traditional onions, mushrooms, peppers, to shrimp, artichokes, goat cheese . . . .

I'd have to "just say no" to ketchup.

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RE: The CM Pizza Discussion - 8/7/2009 9:37:49 AM

pixidustpet

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i used to work at a pizza place. local-to-ohio chain called cassano's. OMG.

thin crust pizza, baked in a brick oven. you started the 'za with the board, sprinkle on the gravy flour (the one that comes in the shaker can, cant remember the name now) then the salt then the dough. sauce then toppings, then cheese on top. i can still remember the taste though its been about 15 years since i had one...

and they dont cut it in wedges, its cut into little squares no more than 2x2 inches. great stuff. my son finally got to try it about 8 months ago and called me telling me it was the BEST stuff ever and they got 2 to take home (some 2 hour drive) and neither of them made it to the house.

other than that, i like the thicker crust pizza with meat toppings.

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RE: The CM Pizza Discussion - 8/7/2009 11:01:29 PM

JonnieBoy

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Personally, Pizza and I don't get along, I prefer a good Kashmiri red curry (aka Rogon Josh) (Mutton or Goat).

But I reckon it is a USA speciality (the Pizza)

The best Pizza EVER has to be "Pizza The Hut" (Spaceballs) ... Hmmmm, now where is that video ...

Pirate

< Message edited by JonnieBoy -- 8/7/2009 11:02:12 PM >

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RE: The CM Pizza Discussion - 8/8/2009 2:54:01 AM

VanIsleKnight

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Gah... I worked at Domino's pizza, and after about a year and four months of the craziness that went there, I can safely say that I'm rather sick of pizza. The ones that have stood the test of time however was the classical pepperoni on a regular hand tossed crust, as well as the barbeque-chicken pizza. Pineapple was always yummy as well.

Sadly, really good, quality pizzas that are made from scratch with fantasticly fresh ingredients, sauces, and whatnot? I've had little experience with them and am a little sad that they might be ruined for me forever.

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RE: The CM Pizza Discussion - 8/8/2009 10:01:04 AM

DemonKia

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FR, after read thru

Mmmmmmmmmmmmmmmmmm, pizzaaaaaaaaaaaaaah . . . . . . .

*happy sigh* . . . . .

I like pizza. What's that bumper sticker? 'Pizza's like sex, even when it's bad it's still pretty good'? Yeah, that sorta says it for me . .. . . . I like Italian food a lot, tho' I mostly just make stuff for myself. Except pizza, I rarely make pizza.

We're blessed here in Chico with a New York expat who started a 'NY style' thin-crust place, reminiscent of a cracker the crust is, & quite yummy . .. . . We also have a decent 'California style' place with lots of pizzas with chicken & / or pesto & / or white sauce & other interesting / unusual ingredients . . . . .

Given that I think one of the most yummy things to do to any given food is to put some marinara on it & melt some mozza over it, pretty much anything a pizza shop's got to offer'll be fine. & I generally prefer a whole wheat crust if it's available & my pizza compatriots don't object too awfully much . . . . .

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RE: The CM Pizza Discussion - 8/8/2009 10:30:43 AM

Arpig

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Oddly enough,here in Canada we have a gazillion pizza places (almost all run by Lebanese for some reason). In fact, pizza is even considered "Canadian" cuisine. As for a fav place,that would be Ricardo's here in Ottawa (though I was fond of Shakey's in Tokyo, but that might have had something to do with it being all-you-can-eat with copious amounts of beer as well

). As for what I like, well thin crust with pepperoni & green peppers and like slaveboy, liberally sprinkled with red pepper flakes.

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RE: The CM Pizza Discussion - 8/8/2009 6:18:30 PM

JonnieBoy

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quote:

ORIGINAL: Arpig

in Canada we have a gazillion pizza places (almost all run by Lebanese for some reason).

"Green peppers" eh? ... ...

At least they TOLD you it was green peppers ...

(must find me a UK - Canadian/Lebanese Pizza house

) I suppose it works fine if you get the "munchies" quicker than average ?

Do they sell it by the ounce ? (the Pizza folks ! ... whatever ELSE did you think I meant?)

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RE: The CM Pizza Discussion - 8/10/2009 8:36:32 AM

samboct

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You people are all wet- you have no idea about pizza. I've had pizza in NY, Chicago, Boston, and CA- none of them have got it right. (Boston comes close with some of the places in the North End.)

Pizza (as we in the US know it...) started in.......New Haven, CT on Wooster Street. My favorite of the pizza joints on this strip is Pepes aka the original. Pepes (and a few of the others) use a coal fired oven and the pizza is cooked right on the firebrick. There is a long running feud in between Pepe's lovers and Sally's lovers. Pepe's has a thicker crust, and a wonderful set of spices and sauce. Sally's has a more delicate crust, but I find their pizza a little too subtle for my taste.

Really good pizza can't be reheated. It's OK, but not close to how it comes out of the oven.

Pepe's does pretty much straight toppings- stuff like pepperoni, mushrooms, peppers, sausage. They've added broccoli, which I think is a terrible thing to do to a pizza. For an interesting variation, they do a white clam pie with garlic- not a traditional pizza- but damn good regardless. (This past week, while sailing at a regatta, I did the Pepe's run twice.) They've opened up some more restaurants around CT because the kids wanted a bit more dough than the original would haul in (and they're busy....) and as far as I'm concerned, the one in Fairfield is as good as the one in New Haven. But don't give me any of this New York jazz- I've had Grimaldis and while it's decent- it's nothing close.

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