š - what's your style preference?
5-Oct-23 11:59am
#1 nonamesleft
I brought up on another thread how I didn't understand deep dish pizza. Why such a thick crust? I don't care much for there being such a thick crust, yet the cheese and sauce ratio not being changed. What's the purpose? Yet, I do appreciate that the crust of the deep dish, at least the one I had, wasn't typical pizza crust. It had a spongy quality to it, like a chewy focaccia bread.
With pizza, I prefer a saucy slice. The saucier the better. But it shouldn't just taste like tomato sauce. I remember having a slice that had a very large amount of sauce, so I thought it would be great, but it just tasted like pure tomato paste/sauce. Wasn't great. I prefer a marinara flavor.
Not too thin of a slice or too floppy, and not super cheesy. And please, PLEASE, not crunchy. A little crisp is fine, but crunchy is definitely not what I want in a pizza. I'd rather chewier crust than a crispier one. A little crispy, okay, but not more than that.
(Toppings are a whole nother story.)
Pizza has so many variations. What's your preference?
#1 nonamesleft
I brought up on another thread how I didn't understand deep dish pizza. Why such a thick crust? I don't care much for there being such a thick crust, yet the cheese and sauce ratio not being changed. What's the purpose? Yet, I do appreciate that the crust of the deep dish, at least the one I had, wasn't typical pizza crust. It had a spongy quality to it, like a chewy focaccia bread.
With pizza, I prefer a saucy slice. The saucier the better. But it shouldn't just taste like tomato sauce. I remember having a slice that had a very large amount of sauce, so I thought it would be great, but it just tasted like pure tomato paste/sauce. Wasn't great. I prefer a marinara flavor.
Not too thin of a slice or too floppy, and not super cheesy. And please, PLEASE, not crunchy. A little crisp is fine, but crunchy is definitely not what I want in a pizza. I'd rather chewier crust than a crispier one. A little crispy, okay, but not more than that.
(Toppings are a whole nother story.)
Pizza has so many variations. What's your preference?
10-Oct-23 12:47pm
#41 Renaissance2K
nonamesleft wrote:
Prime wrote:> @Renaissance2K I like to see people enjoy themselves. So if you love broccoli go> for it. I like broccoli as a stand alone veggie with protein for dinner. Iām just> of the opinion that once you introduce broccoli to a dish that is now all I can taste.> Similarly to bacon. I love bacon as its own stand alone thing and occasionally I> think itās a good compliment in dishes but mostly I find it overwhelms whatever itās> introduced to and totally dominates. Maybe that's why he mentioned broccoli rabe. Maybe it's more mild. Is it? @Renaissance2K
Broccoli rabe has a bitter, almost metallic flavor. The first few times I tried it, I thought it was disgusting, but then I strangely started to crave it. Now, it's my favorite vegetable.
It's an awesome contrast to a rich, creamy pizza, especially white pizza, but it's not for everyone. It doesn't have much in common with broccoli other than how it looks; it's technically part of the turnip family.
#41 Renaissance2K
nonamesleft wrote:
Prime wrote:> @Renaissance2K I like to see people enjoy themselves. So if you love broccoli go> for it. I like broccoli as a stand alone veggie with protein for dinner. Iām just> of the opinion that once you introduce broccoli to a dish that is now all I can taste.> Similarly to bacon. I love bacon as its own stand alone thing and occasionally I> think itās a good compliment in dishes but mostly I find it overwhelms whatever itās> introduced to and totally dominates. Maybe that's why he mentioned broccoli rabe. Maybe it's more mild. Is it? @Renaissance2K
Broccoli rabe has a bitter, almost metallic flavor. The first few times I tried it, I thought it was disgusting, but then I strangely started to crave it. Now, it's my favorite vegetable.
It's an awesome contrast to a rich, creamy pizza, especially white pizza, but it's not for everyone. It doesn't have much in common with broccoli other than how it looks; it's technically part of the turnip family.
10-Oct-23 2:41pm
#43 Feeb
Deep dish like Louās and Giordanos- doesnāt have a thick crust. Itās actually cracker thin. Itās just got a ton of cheese packed between the layers- definitely my favorite kind. I enjoy the floppy āNYā style as well.
#43 Feeb
Deep dish like Louās and Giordanos- doesnāt have a thick crust. Itās actually cracker thin. Itās just got a ton of cheese packed between the layers- definitely my favorite kind. I enjoy the floppy āNYā style as well.
10-Oct-23 5:01pm
#44 KCPenguins
KCPenguins wrote:
{imgt}https://giordanos.co... 1000 750{imgt}
I would not call that "cracker thin". They may press it in the pan cracker thin, but it raises while baking.
On a side note, anyone try getting Lou's through the mail? I wonder how close it is to the real thing.
Edit: and what is recommended? I heard their sausage is tops.
#44 KCPenguins
KCPenguins wrote:
{imgt}https://giordanos.co... 1000 750{imgt}
I would not call that "cracker thin". They may press it in the pan cracker thin, but it raises while baking.
On a side note, anyone try getting Lou's through the mail? I wonder how close it is to the real thing.
Edit: and what is recommended? I heard their sausage is tops.
10-Oct-23 5:44pm
#45 Feeb
KCPenguins wrote:
KCPenguins wrote: |>{imgt}https://giordanos.co... 1000 750{imgt}> > I would not call that "cracker thin". They may press it in the pan cracker thin, but it raises while baking. On a side note, anyone try getting Lou's through the mail? I wonder how close it is to the real thing. Edit: and what is recommended? I heard their sausage is tops.
Giordanos crusts literally are cracker thin under and in the pizza. The edges are pretty thin too. They also donāt fully bake it so itās gooey / dough inside. There is very little bread in there. Louās shipped is very fresh. We get one every Valentineās Day.
#45 Feeb
KCPenguins wrote:
KCPenguins wrote: |>{imgt}https://giordanos.co... 1000 750{imgt}> > I would not call that "cracker thin". They may press it in the pan cracker thin, but it raises while baking. On a side note, anyone try getting Lou's through the mail? I wonder how close it is to the real thing. Edit: and what is recommended? I heard their sausage is tops.
Giordanos crusts literally are cracker thin under and in the pizza. The edges are pretty thin too. They also donāt fully bake it so itās gooey / dough inside. There is very little bread in there. Louās shipped is very fresh. We get one every Valentineās Day.
14-Oct-23 4:23pm
#46 KCPenguins
So I watched a few videos on making "the greats" Chicago Style deep dish pizzas. Learned a lot. My first attempt was restaurant quality imo, and unhealthy as heck. Used my favorite dough, raised it to an almost air like quality, smashed it into a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and more cheese. The cook was a bit tricky (not much), but everything was amazing. Not pre-cooking and draining the grease from the sausage adds so much flavor (and fat and calories). Honestly one of the best pizzas I've eaten.
#46 KCPenguins
So I watched a few videos on making "the greats" Chicago Style deep dish pizzas. Learned a lot. My first attempt was restaurant quality imo, and unhealthy as heck. Used my favorite dough, raised it to an almost air like quality, smashed it into a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and more cheese. The cook was a bit tricky (not much), but everything was amazing. Not pre-cooking and draining the grease from the sausage adds so much flavor (and fat and calories). Honestly one of the best pizzas I've eaten.
14-Oct-23 9:21pm
#47 nonamesleft
KCPenguins wrote:
So I watched a few videos on making "the greats" Chicago Style deep dish pizzas. Learned a lot. My first attempt was restaurant quality imo, and unhealthy as heck. Used my favorite dough, raised it to an almost air like quality, smashed it into a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and more cheese. The cook was a bit tricky (not much), but everything was amazing. Not pre-cooking and draining the grease from the sausage adds so much flavor (and fat and calories). Honestly one of the best pizzas I've eaten.That's amazing! How does pizza dough work? It's like regular yeast dough that rises?
More details please about the whole process :)
#47 nonamesleft
KCPenguins wrote:
So I watched a few videos on making "the greats" Chicago Style deep dish pizzas. Learned a lot. My first attempt was restaurant quality imo, and unhealthy as heck. Used my favorite dough, raised it to an almost air like quality, smashed it into a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and more cheese. The cook was a bit tricky (not much), but everything was amazing. Not pre-cooking and draining the grease from the sausage adds so much flavor (and fat and calories). Honestly one of the best pizzas I've eaten.That's amazing! How does pizza dough work? It's like regular yeast dough that rises?
More details please about the whole process :)
15-Oct-23 4:30am
#48 Prime
@nonamesleft there are more than a handful of ways to make it depending on the style youāre going for. I donāt have a recipe for a traditional round pie kind of pizza dough but when I lived in the farm we experimented with home made pizzas and came up with a pretty banginā focaccia style dough thatās crispy on the top and bottom but fluffy and pillowy in the middle. Iām sure I have it in my notes in my phone if I look. Even a homemade pizza sauce is relatively easy to make with a few basic ingredients like Whole Plum tomatoes, fresh garlic and some basil (salt, pepper and a little olive oil of course too. I have like an elaborate Sunday Gravy recipe (I only call it gravy because thatās what my grandma called it, idc if people call it sauce or gravy) thatās the whole works- sausage, home made meatballs, sweet pork neck bones, and a lot more but thatās not for pizza. Let me know if you want my pizza crust recipe. Like the sauce it requires very few ingredients, not a ton of prep and basically just a greased heavy duty baking sheet or cast iron baking sheet.
#48 Prime
@nonamesleft there are more than a handful of ways to make it depending on the style youāre going for. I donāt have a recipe for a traditional round pie kind of pizza dough but when I lived in the farm we experimented with home made pizzas and came up with a pretty banginā focaccia style dough thatās crispy on the top and bottom but fluffy and pillowy in the middle. Iām sure I have it in my notes in my phone if I look. Even a homemade pizza sauce is relatively easy to make with a few basic ingredients like Whole Plum tomatoes, fresh garlic and some basil (salt, pepper and a little olive oil of course too. I have like an elaborate Sunday Gravy recipe (I only call it gravy because thatās what my grandma called it, idc if people call it sauce or gravy) thatās the whole works- sausage, home made meatballs, sweet pork neck bones, and a lot more but thatās not for pizza. Let me know if you want my pizza crust recipe. Like the sauce it requires very few ingredients, not a ton of prep and basically just a greased heavy duty baking sheet or cast iron baking sheet.
15-Oct-23 4:34am
#49 nonamesleft
@Prime It's 4:30 am and pizza making is being discussed... š
Definitely interested in the pizza crust recipe.
A focaccia style crust sounds very good.
#49 nonamesleft
@Prime It's 4:30 am and pizza making is being discussed... š
Definitely interested in the pizza crust recipe.
A focaccia style crust sounds very good.
15-Oct-23 9:42am
#50 KCPenguins
nonamesleft wrote:
KCPenguins wrote:> So I watched a few videos on making "the greats" Chicago Style deep dish pizzas.> Learned a lot. My first attempt was restaurant quality imo, and unhealthy as heck.> Used my favorite dough, raised it to an almost air like quality, smashed it into> a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled> cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and more> cheese. The cook was a bit tricky (not much), but everything was amazing. Not pre-cooking> and draining the grease from the sausage adds so much flavor (and fat and calories).> Honestly one of the best pizzas I've eaten. That's amazing! How does pizza dough work? It's like regular yeast dough that rises? More details please about the whole process :)
https://www.food.com...
#50 KCPenguins
nonamesleft wrote:
KCPenguins wrote:> So I watched a few videos on making "the greats" Chicago Style deep dish pizzas.> Learned a lot. My first attempt was restaurant quality imo, and unhealthy as heck.> Used my favorite dough, raised it to an almost air like quality, smashed it into> a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled> cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and more> cheese. The cook was a bit tricky (not much), but everything was amazing. Not pre-cooking> and draining the grease from the sausage adds so much flavor (and fat and calories).> Honestly one of the best pizzas I've eaten. That's amazing! How does pizza dough work? It's like regular yeast dough that rises? More details please about the whole process :)
https://www.food.com...
15-Oct-23 2:41pm
#51 nonamesleft
KCPenguins wrote:
nonamesleft wrote:> KCPenguins wrote: |>> So I watched a few videos on making "the greats" Chicago Style deep dish pizzas. |>> Learned a lot. My first attempt was restaurant quality imo, and unhealthy as> heck. |>> Used my favorite dough, raised it to an almost air like quality, smashed it into |>> a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled |>> cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and> more |>> cheese. The cook was a bit tricky (not much), but everything was amazing. Not> pre-cooking |>> and draining the grease from the sausage adds so much flavor (and fat and calories). |>> Honestly one of the best pizzas I've eaten.> That's amazing! How does pizza dough work? It's like regular yeast dough that rises?> > More details please about the whole process :) https://www.food.com...Thanks. Will give this a read later.
#51 nonamesleft
KCPenguins wrote:
nonamesleft wrote:> KCPenguins wrote: |>> So I watched a few videos on making "the greats" Chicago Style deep dish pizzas. |>> Learned a lot. My first attempt was restaurant quality imo, and unhealthy as> heck. |>> Used my favorite dough, raised it to an almost air like quality, smashed it into |>> a cast iron pan thin, like less than an 1/8 of an inch, and up the walls. Piled |>> cheese, smashed a thin layer of uncooked Italian sausage, covered in sauce and> more |>> cheese. The cook was a bit tricky (not much), but everything was amazing. Not> pre-cooking |>> and draining the grease from the sausage adds so much flavor (and fat and calories). |>> Honestly one of the best pizzas I've eaten.> That's amazing! How does pizza dough work? It's like regular yeast dough that rises?> > More details please about the whole process :) https://www.food.com...Thanks. Will give this a read later.
16-Oct-23 12:09am
#52 Prime
Pizza Dough
21 ounces bread flour
Teaspoon seasalt
3/4 teaspoon yeast
2.5 cups cold water
Combine well but donāt over mix. Ideally in a glass bowl.
Cover with saranwrap and cover with a dark towel and let sit 24 hours
use hot water instead of cold let sit an hour
Uncover. Knead lightly into greased pan. Drizzle with olive oil, herbs of choice, lightly roasted whole garlic cloves or a light dusting of granulated garlic and salt.
Bake 375 until top looks golden.
#52 Prime
Pizza Dough
21 ounces bread flour
Teaspoon seasalt
3/4 teaspoon yeast
2.5 cups cold water
Combine well but donāt over mix. Ideally in a glass bowl.
Cover with saranwrap and cover with a dark towel and let sit 24 hours
use hot water instead of cold let sit an hour
Uncover. Knead lightly into greased pan. Drizzle with olive oil, herbs of choice, lightly roasted whole garlic cloves or a light dusting of granulated garlic and salt.
Bake 375 until top looks golden.
16-Oct-23 8:08am
#53 nonamesleft
Prime wrote:
Pizza Dough 21 ounces bread flour Teaspoon seasalt 3/4 teaspoon yeast 2.5 cups cold water Combine well but donāt over mix. Ideally in a glass bowl. Cover with saranwrap and cover with a dark towel and let sit 24 hours use hot water instead of cold let sit an hour Uncover. Knead lightly into greased pan. Drizzle with olive oil, herbs of choice, lightly roasted whole garlic cloves or a light dusting of granulated garlic and salt. Bake 375 until top looks golden. Thanks.
Any reason to not use hot water vs cold? Sounds convenient to lessen the waiting time to an hour.
#53 nonamesleft
Prime wrote:
Pizza Dough 21 ounces bread flour Teaspoon seasalt 3/4 teaspoon yeast 2.5 cups cold water Combine well but donāt over mix. Ideally in a glass bowl. Cover with saranwrap and cover with a dark towel and let sit 24 hours use hot water instead of cold let sit an hour Uncover. Knead lightly into greased pan. Drizzle with olive oil, herbs of choice, lightly roasted whole garlic cloves or a light dusting of granulated garlic and salt. Bake 375 until top looks golden. Thanks.
Any reason to not use hot water vs cold? Sounds convenient to lessen the waiting time to an hour.
16-Oct-23 8:08am
#54 nonamesleft
@KCPenguins
Took a look at the recipe. Seems pretty straightforward. Was it good enough that you'd make it again?
#54 nonamesleft
@KCPenguins
Took a look at the recipe. Seems pretty straightforward. Was it good enough that you'd make it again?
16-Oct-23 1:01pm
#55 KCPenguins
I've made it plenty of times. Just be careful on how much you use and how thin you spread it. The first time I made it the crust was over an inch and a half thick in the middle.
#55 KCPenguins
I've made it plenty of times. Just be careful on how much you use and how thin you spread it. The first time I made it the crust was over an inch and a half thick in the middle.
16-Oct-23 1:32pm
#56 Prime
@nonamesleft the cold and the 12 hour rest allows the yeast to do its thing I think. Itās my buddies recipe whoās a chef. Idk the actually reasons to be honest and itās been so long since I made it I canāt tell if there was a taste difference.
#56 Prime
@nonamesleft the cold and the 12 hour rest allows the yeast to do its thing I think. Itās my buddies recipe whoās a chef. Idk the actually reasons to be honest and itās been so long since I made it I canāt tell if there was a taste difference.
30-Oct-23 3:16am
#57 Miranda
I was raised on Old World pizza. Real Italian pizza; not Americanized pizza. My family has owned a pizza place for 75 years. They brought it to my hometown. People didn't even know what pizza was. My father was still in high school when his parents started the business. He said that they had to explain that what they were selling were "hot pies" because no one in the area knew what pizza was. Up until that point pizza had only been a delicacy. A special treat for a snack after dinner. People from the area either love my family's pizza or they hate it. There's no in between. It isn't an Americanized pizza and a lot of people can't deal with that. The crust is slightly sweet, rectangular, thin and with a bit of flop. I love it. I do eat Americanized pizza. There are some that are okay. I've been in the Midwest for 30 years and I haven't had a really good pizza since I've been out here. I don't like Chicago style; never did and they just don't do pizza like they do back east.I miss it. When I was in Minnesota I ordered and the pizza arrived cut as though it were a square pizza. What the hell? I'd never seen that before. My favorite was always pepperoni and then sausage and pepperoni. I quit eating meat again a while back so now I just do cheese & onions I rarely rarely eat pizza anymore because I can't get pizza I like. I did try pineapple on pizza ones. I was very surprised it was pretty good. I was put off by it when they told me there was pineapple on it. I had never heard of that either. It was pretty good. My friend made it homemade it wasn't from a restaurant so I don't know if that made a difference.
#57 Miranda
I was raised on Old World pizza. Real Italian pizza; not Americanized pizza. My family has owned a pizza place for 75 years. They brought it to my hometown. People didn't even know what pizza was. My father was still in high school when his parents started the business. He said that they had to explain that what they were selling were "hot pies" because no one in the area knew what pizza was. Up until that point pizza had only been a delicacy. A special treat for a snack after dinner. People from the area either love my family's pizza or they hate it. There's no in between. It isn't an Americanized pizza and a lot of people can't deal with that. The crust is slightly sweet, rectangular, thin and with a bit of flop. I love it. I do eat Americanized pizza. There are some that are okay. I've been in the Midwest for 30 years and I haven't had a really good pizza since I've been out here. I don't like Chicago style; never did and they just don't do pizza like they do back east.I miss it. When I was in Minnesota I ordered and the pizza arrived cut as though it were a square pizza. What the hell? I'd never seen that before. My favorite was always pepperoni and then sausage and pepperoni. I quit eating meat again a while back so now I just do cheese & onions I rarely rarely eat pizza anymore because I can't get pizza I like. I did try pineapple on pizza ones. I was very surprised it was pretty good. I was put off by it when they told me there was pineapple on it. I had never heard of that either. It was pretty good. My friend made it homemade it wasn't from a restaurant so I don't know if that made a difference.
30-Oct-23 12:23pm
#58 Finn
I am a fan of Ham and Pineapple Pizza (Hawaiian) My wife LOVES it but she is also a fan of Margarita thin crust.
I love deep dish but there is no place close to me that makes it, in fact one of the best deep dish pizza's I have had is from a shady little hotel out in the middle of no where. It's amazing lol Pizza from Chicago Deep Dish is another fave of mine.
#58 Finn
I am a fan of Ham and Pineapple Pizza (Hawaiian) My wife LOVES it but she is also a fan of Margarita thin crust.
I love deep dish but there is no place close to me that makes it, in fact one of the best deep dish pizza's I have had is from a shady little hotel out in the middle of no where. It's amazing lol Pizza from Chicago Deep Dish is another fave of mine.
30-Oct-23 6:02pm
#59 nonamesleft
Miranda wrote:
I was raised on Old World pizza. Real Italian pizza; not Americanized pizza. My family has owned a pizza place for 75 years. They brought it to my hometown. People didn't even know what pizza was. My father was still in high school when his parents started the business. He said that they had to explain that what they were selling were "hot pies" because no one in the area knew what pizza was. Up until that point pizza had only been a delicacy. A special treat for a snack after dinner. People from the area either love my family's pizza or they hate it. There's no in between. It isn't an Americanized pizza and a lot of people can't deal with that. The crust is slightly sweet, rectangular, thin and with a bit of flop. I love it. I do eat Americanized pizza. There are some that are okay. I've been in the Midwest for 30 years and I haven't had a really good pizza since I've been out here. I don't like Chicago style; never did and they just don't do pizza like they do back east.I miss it. When I was in Minnesota I ordered and the pizza arrived cut as though it were a square pizza. What the hell? I'd never seen that before. My favorite was always pepperoni and then sausage and pepperoni. I quit eating meat again a while back so now I just do cheese & onions I rarely rarely eat pizza anymore because I can't get pizza I like. I did try pineapple on pizza ones. I was very surprised it was pretty good. I was put off by it when they told me there was pineapple on it. I had never heard of that either. It was pretty good. My friend made it homemade it wasn't from a restaurant so I don't know if that made a difference.Your family has a pizza place? That's really cool. Did you work there?
Your pizza sounds great. A slightly sweet crust? Interesting. What gives the sweetness? Sugar? Apple juice?
I had pineapple on pizza once. I liked it. I don't understand the anger some people have when they talk about pineapple on pizza.
#59 nonamesleft
Miranda wrote:
I was raised on Old World pizza. Real Italian pizza; not Americanized pizza. My family has owned a pizza place for 75 years. They brought it to my hometown. People didn't even know what pizza was. My father was still in high school when his parents started the business. He said that they had to explain that what they were selling were "hot pies" because no one in the area knew what pizza was. Up until that point pizza had only been a delicacy. A special treat for a snack after dinner. People from the area either love my family's pizza or they hate it. There's no in between. It isn't an Americanized pizza and a lot of people can't deal with that. The crust is slightly sweet, rectangular, thin and with a bit of flop. I love it. I do eat Americanized pizza. There are some that are okay. I've been in the Midwest for 30 years and I haven't had a really good pizza since I've been out here. I don't like Chicago style; never did and they just don't do pizza like they do back east.I miss it. When I was in Minnesota I ordered and the pizza arrived cut as though it were a square pizza. What the hell? I'd never seen that before. My favorite was always pepperoni and then sausage and pepperoni. I quit eating meat again a while back so now I just do cheese & onions I rarely rarely eat pizza anymore because I can't get pizza I like. I did try pineapple on pizza ones. I was very surprised it was pretty good. I was put off by it when they told me there was pineapple on it. I had never heard of that either. It was pretty good. My friend made it homemade it wasn't from a restaurant so I don't know if that made a difference.Your family has a pizza place? That's really cool. Did you work there?
Your pizza sounds great. A slightly sweet crust? Interesting. What gives the sweetness? Sugar? Apple juice?
I had pineapple on pizza once. I liked it. I don't understand the anger some people have when they talk about pineapple on pizza.
30-Oct-23 6:04pm
#60 nonamesleft
Finn wrote:
I am a fan of Ham and Pineapple Pizza (Hawaiian) My wife LOVES it but she is also a fan of Margarita thin crust. I love deep dish but there is no place close to me that makes it, in fact one of the best deep dish pizza's I have had is from a shady little hotel out in the middle of no where. It's amazing lol Pizza from Chicago Deep Dish is another fave of mine.I think šš is decent. Had it once.
I'm not such a fan of deep dish though. Just too much crust going on to my liking.
#60 nonamesleft
Finn wrote:
I am a fan of Ham and Pineapple Pizza (Hawaiian) My wife LOVES it but she is also a fan of Margarita thin crust. I love deep dish but there is no place close to me that makes it, in fact one of the best deep dish pizza's I have had is from a shady little hotel out in the middle of no where. It's amazing lol Pizza from Chicago Deep Dish is another fave of mine.I think šš is decent. Had it once.
I'm not such a fan of deep dish though. Just too much crust going on to my liking.
30-Oct-23 6:29pm
#61 Miranda
nonamesleft wrote:
|.
Your family has a pizza place? That's really cool. Did you work there?
Nope. Never officially. When I was little I did stuff like stock the cooler, price products, make boxes etc..
Your pizza sounds great. A slightly sweet crust? Interesting. What gives the sweetness? Sugar? Apple juice?
I honestly don't know. The only ones who know the dough recipe are my Dad & my brother who is now the VP. When my Nonie died my Dad moved up from VP & my brother moved up.
I had pineapple on pizza once. I liked it. I don't understand the anger some people have when they talk about pineapple on pizza.
I was freaked out at first. It sounded gross, but I'm a very picky eater. Wasn't mad though. People have strong feelings about what things should & should not change or deviate from the norm.
#61 Miranda
nonamesleft wrote:
|.
Your family has a pizza place? That's really cool. Did you work there?
Nope. Never officially. When I was little I did stuff like stock the cooler, price products, make boxes etc..
Your pizza sounds great. A slightly sweet crust? Interesting. What gives the sweetness? Sugar? Apple juice?
I honestly don't know. The only ones who know the dough recipe are my Dad & my brother who is now the VP. When my Nonie died my Dad moved up from VP & my brother moved up.
I had pineapple on pizza once. I liked it. I don't understand the anger some people have when they talk about pineapple on pizza.
I was freaked out at first. It sounded gross, but I'm a very picky eater. Wasn't mad though. People have strong feelings about what things should & should not change or deviate from the norm.
š - what's your style preference?