On Sep 18, 8:34*pm, Andy > wrote:
> Favorite Pizza?
>
> Whether homemade, restaurant, store bought, what makes your favorite pizza?
>
> I lean towards the basic pepperoni, sausage. I'll enjoy a bell pepper,
> garlic, mushroom, onion. At work we've been served delicious dessert fruit
> pizza (uncooked).

Sausage, pepperoni, thin crust. With a frosty mug of ice cold
beeeeeer. Fabulous!

The only pizza that doesn't really appeal to me is that Chicago-style
deep dish thing. I just think it looks positively revolting.

projectile vomit chick said...

> Sausage, pepperoni, thin crust. With a frosty mug of ice cold
> beeeeeer. Fabulous!
>
> The only pizza that doesn't really appeal to me is that Chicago-style
> deep dish thing. I just think it looks positively revolting.


pvc,

I've always wanted to try Chicago-style deep-dish pizza but probably never
will. I had a fake one ("Numero Uno) in Kalifornia a few times.

I might add I wouldn't go out of my way for one of their famous "Chicago" hot
dogs but that's probably best left to another thread at another time?!! :-)

Best,

Andy

On Fri, 18 Sep 2009 22:26:21 -0500, Andy > wrote:

>I've always wanted to try Chicago-style deep-dish pizza but probably never
>will. I had a fake one ("Numero Uno) in Kalifornia a few times.

It's called Pizzeria Uno and here's a little history for you:
http://www.fundinguniverse.com/compa...y-History.html

--
I love cooking with wine.
Sometimes I even put it in the food.

sf said...

> On Fri, 18 Sep 2009 22:26:21 -0500, Andy > wrote:
>
>>I've always wanted to try Chicago-style deep-dish pizza but probably
>>never will. I had a fake one ("Numero Uno) in Kalifornia a few times.
>
> It's called Pizzeria Uno and here's a little history for you:
> http://www.fundinguniverse.com/compa...rant-Holdings-
> Corporation-Company-History.html


sf,

Geez... Why didn't ya send me their annual report as well?!?

Actually, there's a Pizzeria Uno about 10 miles up the road but there's
just something wrong with a Pennsylvanian Chicago deep dish pizza. Maybe
something to do with "officialness"? I couldn't rightly say I've had a
Chicago deep dish pizza without actually being there.

Kinda/sorta like having a Philly cheesesteak somewhere in Reno, NV.

Best,

Andy

> Actually, there's a Pizzeria Uno about 10 miles up the road but there's
> just something wrong with a Pennsylvanian Chicago deep dish pizza. Maybe
> something to do with "officialness"? I couldn't rightly say I've had a
> Chicago deep dish pizza without actually being there.


Then by being in Chicago, I'd have to stop by and try a famous Chicago hot
dog. And after that I'd have to try a famous Chicago Italian roast beef.

Heck, I'll probably be forced to walk home! "Sorry sir, the plane can't take
off with you on it."

Andy
--
I don't play games people play

On Sat, 19 Sep 2009 04:58:48 -0500, Andy > wrote:

>sf,
>
>Geez... Why didn't ya send me their annual report as well?!?

OK. I was ticked at you last night (and not about Uno's).

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Fri, 18 Sep 2009 22:26:21 -0500, Andy > wrote:
>
>> I've always wanted to try Chicago-style deep-dish pizza but probably never
>> will. I had a fake one ("Numero Uno) in Kalifornia a few times.
>
> It's called Pizzeria Uno and here's a little history for you:
> http://www.fundinguniverse.com/compa...y-History.html

Numero Uno is a chain in California that serves deep
dish something-pizza-like. It's crust is very sweet
and does not have much corn in the flour mix so it is
not the same as Chicago deep dish dough. Numero Uno
is indeed fake, but I recall it being delicious.

Having since discovered that wheat intolerance was
the cause of my endless indigestion by the time I
moved to Chicago metro I have not tried Pizzeria Uno.
I have a local chain that offers a "no dough" version.
The locals are not impressed with Pizzeria Uno based
on my observations of who has good taste in foods.
But large families go there often so they must have a
good price performance ratio.

On Sat, 19 Sep 2009 10:19:57 -0500, Doug Freyburger
> wrote:

>The locals are not impressed with Pizzeria Uno based
>on my observations of who has good taste in foods.
>But large families go there often so they must have a
>good price performance ratio.

I haven't had deep dish pizza in years... those things are calorie
bombs. I remember deep dish as being good, but they always seemed to
burn something. I think there were so many people they had to serve,
they must have cooked the pizza at too high a temperature. The last
time I ate at Uno's, I had a thin crust wild mushroom pizza which was
very tasty. I see one location in this town is closed now, don't know
if the other one is or not. Didn't care enough to put any more time
into it.

--
I love cooking with wine.
Sometimes I even put it in the food.

My theory on pizza is that folks who grew up in
a region known for wonderful pizza prefer that
style the rest of their lives unless there is an
overwhelming reason to switch.

True thin crust pizza is rare. Wafer thin cracker
crispy crust with light ingredients. Wonderful
if you know advance that's what you're getting
but done wrong its like dried out frozen pizza
from the grocery store.

Regular crust pizza generally called thin crust
by anyone who hasn't had true thin crust is the
most common. I grew up with Buffalo style - A
thick roll at the edge, crust dusted with powdered
garlic and some anise mixed into the crust. Lots
of tomato sauce with plenty of oregano. More cheese
than most regional styles and almost all moz. Not
much different in any one item but a nice regional
variation. Compare with Pittsburgh style with giant
crust edge, even more powdered garlic, pepperoni
that is shreeded not sliced (smart design IMO).

Folks whose families have been in Chicago a long
time say that Chicago style has to do with the cut
and deep dish is a newcomer. Okay. I got here
long after deep dish was entrenched. Fluffy dough
with more corn than other styles. Using diced
tomatoes instead of sauce. Toppings under the
cheese (smart design IMO).

There used to be a place in town that had crispy
thin true thin crust made from some flour that I
can digest. Very nice. It's rare that my wheat
intolerance allows me to do more than pick the
toppings off.

On Sat, 19 Sep 2009 13:33:06 -0500, Doug Freyburger
> wrote:

>Folks whose families have been in Chicago a long
>time say that Chicago style has to do with the cut
>and deep dish is a newcomer.

How many ways are there to cut a pizza? You have round pizzas and
rectangular.... but the cuts are always straight. Pieces are wedge
shaped or rectangular (which includes square). None are called
Chicago Style.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sep 18, 9:56*pm, projectile vomit chick
> wrote:
> On Sep 18, 8:34*pm, Andy > wrote:
>
> > Favorite Pizza?
>
> > Whether homemade, restaurant, store bought, what makes your favorite pizza?
>
> > I lean towards the basic pepperoni, sausage. I'll enjoy a bell pepper,
> > garlic, mushroom, onion. At work we've been served delicious dessert fruit
> > pizza (uncooked).
>
> Sausage, pepperoni, thin crust. *With a frosty mug of ice cold
> beeeeeer. *Fabulous!

NY Style yeasty, bubbly crust with full fat Mozz and/or mild
provolone, with suasage and mushrooms.
>
> The only pizza that doesn't really appeal to me is that Chicago-style
> deep dish thing. *I just think it looks positively revolting.

I'd never buy one again. We went to this place:
http://en.wikipedia.org/wiki/Gino's_East

I have had very good NY Style pizza in Chicago.

--Bryan

On Sep 19, 8:06*pm, Bobo Bonobo® > wrote:
> On Sep 18, 9:56*pm, projectile vomit chick
>
> > wrote:
> > On Sep 18, 8:34*pm, Andy > wrote:
>
> > > Favorite Pizza?
>
> > > Whether homemade, restaurant, store bought, what makes your favorite pizza?
>
> > > I lean towards the basic pepperoni, sausage. I'll enjoy a bell pepper,
> > > garlic, mushroom, onion. At work we've been served delicious dessert fruit
> > > pizza (uncooked).
>
> > Sausage, pepperoni, thin crust. *With a frosty mug of ice cold
> > beeeeeer. *Fabulous!
>
> NY Style yeasty, bubbly crust with full fat Mozz and/or mild
> provolone, with suasage and mushrooms.
>
>
>
> > The only pizza that doesn't really appeal to me is that Chicago-style
> > deep dish thing. *I just think it looks positively revolting.
>
> I'd never buy one again. *We went to this place:http://en.wikipedia.org/wiki/Gino's_East
>
> I have had very good NY Style pizza in Chicago.
>
> --Bryan

Ever tried Pi's pizza?

http://www.restaurantpi.com/

They make their crust with corn meal. It's not glutenous like NY
style, but extremely yummy.

And they do NOT use Provel! Ever! My upstairs neighbor works there and
has a tee shirt that says "No Provel". Pi's pizza is currently my
favorite.

John Kuthe...

On Sat, 19 Sep 2009 18:06:14 -0700 (PDT), Bobo Bonobo®
> wrote:

>I have had very good NY Style pizza in Chicago.

Shoot. "Back in the day" Round Table had great NY style pizza. I
turned on a friend (who was a native of Brooklyn) to Round Table back
then and she was impressed. Of course, it's not the same pizza now.
I can't stand it anymore.

--
I love cooking with wine.
Sometimes I even put it in the food.

My first choice is a basic tomato/cheese pie
with enough oregano to notice.

And...... LOTS of cheese !

Makes it easy to pick the good pizza shops from the "average".