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Luke wrote:

the King wrote:Detroit-style silician square deep dish disagrees,

Some people are too stupid and lazy to actually toss their dough, but rather wedge it into a square pan.

I'm kidding, but I'm not. But I am.

There's some hypocrisy here, as "dough is the key" but at the same time "fresh toppings make the pizza". I love Sicilian style pizza with the puffy dough and almost charred crust, but King, you have to know that guys from Chi-Town and NY consider that style of pizza to be "Bread Sticks with Toppings".

Unrelated to King's post, but related to this thread:
Now yes, I admit I'm picky about food. I would not say I am a food snob, but I know what I like. BUT! A pet peeve of mine is when someone says that they are making a homemade pizza and they use pre-made crust and top it with jarred sauce and processed mozzarella and packaged pepperoni. That's assembling a pizza.

Some of the best home made pizza I ever had involved pre-made dough, shrimp, pesto, olive oil, tomato, a three cheese blend - and a grill. Seriously, grilled pizza is fucking fantastic.

But yeah, that Detroit pizza looks like a gimped Chicago style pie. I know other pizzas from other regions can be passable to good, but I really doubt anyone who has had authentic NYC or Chicago pizza would argue that there's better pizza anywhere else.

Opa Opa wrote::lol:

12 pages of pizza discussion. Reason # 524 to join Racketboy.

12 pages in only 2 days, at that. We just love pizza.

the King wrote:

dsheinem wrote:Unless you are eating pizza from NYC or Chicago, you aren't really eating pizza. Put whatever condiments on you want, you plebians.

Detroit-style Sicilian square deep dish disagrees,

can't beat that crust.

Hmm, I love my pizza with extra breading. I definitely have to try that sometime.

Of course, as a Chicagoan, I am contractually obliged to state that our pizza is better.

dsheinem wrote:I know other pizzas from other regions can be passable to good, but I really doubt anyone who has had authentic NYC or Chicago pizza would argue that there's better pizza anywhere else.

Ive had NYC pizza in Central Park and from Rays (the original original) and I can say I have had better elsewhere. Chicago is on my todo list. There is a great place in Atlanta called Anticos:
http://www.anticopizza.it/
It is a family run traditional Italian restaurant. Their hours are 1130 til they run out of dough. I have gotten there at 1100 and their was already a fifty person line. It is expensive but when you get it fresh it is heaven. That and they make fresh cannolis daily.

My personal preference on food is if doesnt move Ill try most anything. There are things I dont like, but if you dont try something, youll never know. I mean I am sure some of you will think I am disgusting for eating deer. Or taking said deer meet and putting it in cheese dip, or on a kabob. Heck Ive got a grocery store on my way home where I can buy a full hogs head and atleast fourteen (14) different types of fresh shrimp:
http://aofwc.com/index.aspx
But without trying new things, life gets stale. And I know most people dont have the chance to experience alot of new things based on their location (and that DSH is being overly aggressive as a joke [I hope]), but come on, live a little. I never thought dipping fries in a milkshake would be good, then I tried it. Then again, I never thought about deepfrying oreos and that is just a wonderful thing if you like deserts.

Ahh Homemade Pizza. I love it. I make a great herbed whole wheat pizza crust that gets really nice and crispy. Helps having a pizza stone too.

One thing I'd like some advice on is a recipe for pizza sauce. I've tried mixing tomato sauce, oregano, sugar, and a few dashes of things, but I've never quite gotten a pizza sauce that tastes like it came from a pizzaria. What's the secret?

Hatta wrote: I've tried mixing tomato sauce, oregano, sugar, and a few dashes of things, but I've never quite gotten a pizza sauce that tastes like it came from a pizzaria. What's the secret?

Try Tomato Puree instead. Easy on the sugar, as you just want to add just enough to counter balance the acidity of the tomatoes and the aluminum taste you may get with using a canned product. Add whatever spices you'd like (I usually use Turkish oregano and sweet basil) and a touch of salt (or garlic salt) and pepper. Bring to a simmer, and let cook for about 15 minutes, stirring constantly.

Incidentally, speaking on foreign pizza, I've heard pizza from Ireland is garbage. In the words of my brother who lived there a year, "the best pizza there is the worst domino's here". Can any great britain residents confirm or refute this?

Retrozoa wrote:Can any great britain residents confirm or refute this?

I've been to England/Scotland a few times and yes, the pizza is not as good. Plus, the only condiments that they have are salt/pepper. No parmesan cheese, hot pepper, oregano, or garlic.

dsheinem wrote:Some of the best home made pizza I ever had involved pre-made dough, shrimp, pesto, olive oil, tomato, a three cheese blend - and a grill. Seriously, grilled pizza is fucking fantastic.

HOLY SHIT...grilled pizza never even crossed my mind. i have to try this.

also on your talk about the hot sauce, i found some of that dinosaur BBQ tango wango stuff. decided to give it a shot. i decided to grill some chicken with it and i have to say i was very happy with the outcome. while it boasts habanero, i was surprised to find that the heat did not over power the awesome flavor. good pick...not sure i would put it on pizza as a condiment though.

BoringSupreez wrote:

Opa Opa wrote::lol:

12 pages of pizza discussion. Reason # 524 to join Racketboy.

12 pages in only 2 days, at that. We just love pizza.

Pretty much sums things up for me....