pizza

[Zephyr_Nova]

But Casa di Mama is delicious!  I'd still vomit though, just 'cuz.

[Rubin Farr]

[TubularCorporation]

On 5/2/2019 at 4:13 PM, Braintree said:

Reminds me of a place I used to go to called Little Steve's, in Boston, that had a giant slice (like 1/3 of an entire large pizza) for $2. That shit got me through college.

It wasn't very good pizza, but it was $2.

Oh man, I used to eat a Little Steve's all the time (we all called it "Little Stevie's" for some reason).  One time I went there after they had cleaned out the dough buckets recently and the crust tasted a little like bleach but even then it was still good if you wanted that kind of pizza. 

 

I've noticed lately that the classic New England style of pizza (see: Boston House of Pizza, Hi-Fi Pizza, R.I.P. both) is dying, it's all being replaced by shitty yuppie pizza that's paper thin, has no flavor and costs like $30. Yuppie pizza is proof that this country is on the way out.

 

Never trust a pizza place that doesn't have all the spices chained to a pipe so you can't steal the hot pepper.

Edited November 14, 2019 by TubularCorporation

[J3FF3R00]

A little known fact... Chicago has really amazing THIN CRUST pizza. People who aren’t from Chicago assume all the pizza there is deep dish, which is very good, but my personal favorite is Chicago thin crust. My uncle used to own a pizza place in the city (as well as a pizza truck that sold slices out front of Wrigley Field) and his thin crust za was the bomb.
It’s difficult to describe to someone who is more familiar with a New York slice or something along those lines. The standard Chicago cheese is denser and a bit fattier. The crust is very thin but it’s soft and dense in the center but cracker-like around the edges. It’s lightly spiced with herbs and properly browned in spots on the top. Most importantly, it’s always cut in squares. Here’s a picture of the stuff from the place that I grew up with...

... good and greazzzy... the best order is usually just sausage and cheese. 

Edited November 14, 2019 by J3FF3R00

[TubularCorporation]

That looks a bit like Sicilian style, which I haven't seen in a while.  Do they put the toppings UNDER the cheese?

[Braintree]

1 hour ago, TubularCorporation said:

Oh man, I used to eat a Little Steve's all the time (we all called it "Little Stevie's" for some reason).  One time I went there after they had cleaned out the dough buckets recently and the crust tasted a little like bleach but even then it was still good if you wanted that kind of pizza. 

 

I've noticed lately that the classic New England style of pizza (see: Boston House of Pizza, Hi-Fi Pizza, R.I.P. both) is dying, it's all being replaced by shitty yuppie pizza that's paper thin, has no flavor and costs like $30. Yuppie pizza is proof that this country is on the way out.

 

Never trust a pizza place that doesn't have all the spices chained to a pipe so you can't steal the hot pepper.

Yeah! Little Stevie's. Gotta chain them spices.

1 hour ago, J3FF3R00 said:

A little known fact... Chicago has really amazing THIN CRUST pizza. People who aren’t from Chicago assume all the pizza there is deep dish, which is very good, but my personal favorite is Chicago thin crust. My uncle used to own a pizza place in the city (as well as a pizza truck that sold slices out front of Wrigley Field) and his thin crust za was the bomb.
It’s difficult to describe to someone who is more familiar with a New York slice or something along those lines. The standard Chicago cheese is denser and a bit fattier. The crust is very thin but it’s soft and dense in the center but cracker-like around the edges. It’s lightly spiced with herbs and properly browned in spots on the top. Most importantly, it’s always cut in squares. Here’s a picture of the stuff from the place that I grew up with...

... good and greazzzy... the best order is usually just sausage and cheese. 

I grew up in Columbus and every pizza place there does it like that. You can get a circle cut pizza but you have to ask for it.

[J3FF3R00]

2 hours ago, TubularCorporation said:

That looks a bit like Sicilian style, which I haven't seen in a while.  Do they put the toppings UNDER the cheese?

Yeah. Under the cheese. 
It’s also VERY different than Sicilian style. Sicilian is more like a focaccia pizza.
This is very thin, flat crust all around. The outside edges are crispy and thin like a thick cracker because they lose moisture from the heat in the oven, but the dough is thin all throughout and not fluffy or airy at all. I’d say that any given point of the pizza is about the thickness of the width of your pinky finger (cheese, sauce and crust included). It’s thicker only where the sausage is but when they do the sausage, they are in flattened little clumps, about the size of the filling of a dumpling or something. 
Here’s another pic where you can see what I mean about the crust...

... see how it cracks a bit in the bottom right corner of the pic?

Edited November 14, 2019 by J3FF3R00

[YEK]

2 hours ago, J3FF3R00 said:

A little known fact... Chicago has really amazing THIN CRUST pizza. People who aren’t from Chicago assume all the pizza there is deep dish, which is very good, but my personal favorite is Chicago thin crust. My uncle used to own a pizza place in the city (as well as a pizza truck that sold slices out front of Wrigley Field) and his thin crust za was the bomb.
It’s difficult to describe to someone who is more familiar with a New York slice or something along those lines. The standard Chicago cheese is denser and a bit fattier. The crust is very thin but it’s soft and dense in the center but cracker-like around the edges. It’s lightly spiced with herbs and properly browned in spots on the top. Most importantly, it’s always cut in squares. Here’s a picture of the stuff from the place that I grew up with...

... good and greazzzy... the best order is usually just sausage and cheese. 

damn, and i thought i knew good pizza... please, clog my arteries, do what you must.

[IDEM]

Shit

 

Burned myself on the fucking baking sheet to boot.

[Zephyr_Nova]

If I ran a pizza joint I'd have a "Krueger Style" pizza that would resemble the bottom right chunk of that one throughout.  Have made a few just like it already.

[marf]

New York immigrants improved pizza.  Real new york slice.  I tried the official pizza in italy and it just doesn't cut the mustard

[Rubin Farr]

25 minutes ago, marf said:

New York immigrants improved pizza.  Real new york slice.  I tried the official pizza in italy and it just doesn't cut the mustard

You fucked up by putting mustard on a pizza in the first place.

[TubularCorporation]

19 hours ago, J3FF3R00 said:

Sicilian is more like a focaccia pizza.

Not the Sicilian I'm familiar with, which is also largely gone but I grew up in a heavily Sicilian area and until I was into my 20s the vast majority of pizza I had was made by first generation sicilian immigrants.  It was thick and bready but not particularly foccacia-like IMO, more like Greek pizza but with the toppings under the cheese. But maybe we're talking about the same thing in different ways. 

 

Anyway, nowdays I live in the land of party pizza so even getting cheese and toppings isn't a given.

 

Edited November 15, 2019 by TubularCorporation

[Candiru]

The “tavern style” pizza in Chicago is also pretty dope. It’s basically a hearty brick oven pizza. 

[YEK]

Pizza and House music ftw. 

[Rubin Farr]

1 hour ago, TubularCorporation said:

Not the Sicilian I'm familiar with, which is also largely gone but I grew up in a heavily Sicilian area and until I was into my 20s the vast majority of pizza I had was made by first generation sicilian immigrants.  It was thick and bready but not particularly foccacia-like IMO, more like Greek pizza but with the toppings under the cheese. But maybe we're talking about the same thing in different ways. 

 

Anyway, nowdays I live in the land of party pizza so even getting cheese and toppings isn't a given.

 

I used to eat the Hell out of the Pizza Hut version of Sicilian, double pepperoni.  Crust had lots of olive oil and oregano.

[Gyroscopic]

Let me preface this by saying any pizza with mushrooms on it is good. So's Canadian and Hawaiian pizza.

[J3FF3R00]

2 hours ago, Candiru said:

The “tavern style” pizza in Chicago is also pretty dope. It’s basically a hearty brick oven pizza. 

I guess that's the same thing I might be referring to as "Chicago thin crust"? I never really heard the term "tavern style", growing up.

There's a really great place in Milwaukee that does thin crust called Balistreri's. We sometimes make the trip to go there. Their za is similar (thought not quite as good) to the kind I grew up on but it has even thinner crust... making it exceptionally thin crust. It's quite good, indeed.

 

If you're ever in Milwaukee, check that stuff out.

My sources tell me the restaurant is historically connected to the midwestern mob that is mentioned in Scorcese's film Casino.

 

6 minutes ago, Gyroscopic said:

Let me preface this by saying any pizza with mushrooms on it is good. So's Canadian and Hawaiian pizza.

Tonight we ordered from our regular spot in LA (nowhere near as good as Chicago pizza). Our regular order is usually all mushrooms w/ half black olives and half jalapeños. My wife usually eats the half with the olives and I usually get the half with jalapeños.

 

 

Edited November 15, 2019 by J3FF3R00

[TubularCorporation]

1 hour ago, Rubin Farr said:

I used to eat the Hell out of the Pizza Hut version of Sicilian, double pepperoni.  Crust had lots of olive oil and oregano.

Is that what you're talking about when you say Sicilian pizza?  That's 100% different from what it meant where I grew up.

 

The one I posted is party pizza, which is a square pizza with sauce only.

[Rubin Farr]

Like I said it's their Americanized bastard version of Sicilian.

[J3FF3R00]

1 hour ago, TubularCorporation said:

Is that what you're talking about when you say Sicilian pizza?  That's 100% different from what it meant where I grew up.

 

The one I posted is party pizza, which is a square pizza with sauce only.

I’m mostly familiar with Sicilian slices in NYC. 

“The Sicilian: This classic New York slice began in Palermo, Italy as sfincione: a focaccia loaded with herbs, cheese and other toppings. Typically, it’s topped off with sauce, though some NYC spots swap the cheese and sauce layers.”

https://nypost.com/2019/04/16/the-best-new-pizza-slices-in-nyc-are-square/amp/

[YEK]

anybody wanna mail me some good pizza?

[J3FF3R00]

8 minutes ago, yekker said:

anybody wanna mail me some good pizza?

Just order some of this shit... they ship.

https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza
 

It is a very popular Chicago deep dish place. A hometown fave. I can vouch. 

Edited November 15, 2019 by J3FF3R00

[YEK]

Lol, oh shit. That's legit. That would be like a rockstar move ordering a couple hundred dollars worth of pizza. 

[iococoi]

53 minutes ago, yekker said:

anybody wanna mail me some good pizza?

https://mrnussbaum.com/international-pizza-delivery-online-game

 

 

Edited November 15, 2019 by iococoi