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).

You?

Andy
--
I don't play games people play

On Sep 18, 9:34*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).
>
> You?
>
> Andy
> --
> I don't play games people play

I usually like pepperoni, bacon and onion with a slightly sweet sauce.

Healthy, I know.

Kris

Kris said...

> I usually like pepperoni, bacon and onion with a slightly sweet sauce.
>
> Healthy, I know.
>
> Kris


Kris,

I don't know about your slightly sweet sauce, never had that, but I'd try it!

Best,

Andy

On Fri, 18 Sep 2009 20:34:17 -0500, 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).
>
We have a favorite pizza that we order. Ground chicken, sliced
mushrooms, garlic - requisite thin crust, light tomato sauce and a
light sprinkling of cheese.

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

sf said...

> We have a favorite pizza that we order. Ground chicken, sliced
> mushrooms, garlic - requisite thin crust, light tomato sauce and a
> light sprinkling of cheese.


sf,

How do you know what's been ground onto your pizza?

ICK!, imho.

Andy

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

Being a New Jersey girl transplanted to Texas- I yearn for a thin
crust meatball pizza. Houston has some very good pizzas, but I have
yet to see a meatball pizza here. When I was young (and dinosaurs
ruled..) there weren't many fast food places and pizza (and Chik'n De-
Lite) were the only non-home-cooked meals we ever had.

Oddly enough-on the flip-side-my favorite fast, homemade pizza isn't
traditional at all. It's a pita pocket stuffed with about a scant
tablespoonful of pizza sauce/spaghetti sauce, mozzerella cheese and
about 3-4 pepperoni slices, microwaved until cheese is melted and not
one second more. For some reason, it is quick, guilty, comfort food.

" > wrote in news:039aef1a-93e4-4b9b-
:

> Being a New Jersey girl transplanted to Texas- I yearn for a thin
> crust meatball pizza.



Whilst thinking that your favourite pizza is *definitely* strange, I'd be
hesitant say so :-)

Mine is a medium crust, with BBQ sauce, chicken, bacon, onion, hot salami,
olices, and plenty of cheese on top.


BTW, how *do* you keep the meatballs on the slice as you eat it???



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

On Fri, 18 Sep 2009 21:48:59 -0500, Andy > wrote:

>sf said...
>
>> We have a favorite pizza that we order. Ground chicken, sliced
>> mushrooms, garlic - requisite thin crust, light tomato sauce and a
>> light sprinkling of cheese.
>
>
>sf,
>
>How do you know what's been ground onto your pizza?
>
>ICK!, imho.
>
To each his own. I didn't know it was supposed to pass your personal
yuck test too. You asked, I told you. We've order this one for 40
years and are not tired of it yet. I'll try not to respond to your
queries from now on.

BTW: I buy *every* ground meat preground. Put that in your pipe and
smoke it.


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

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.

On Sep 18, 8:34*pm, Andy > wrote:
> Favorite Pizza?
>
> Whether homemade, restaurant, store bought, what makes your favorite pizza?
>
>
My favorite pizza is a thin crust with toppings of chopped pepperoni,
ground beef, sausage, and bacon. Needless to say it's called a 'Kings
Feast' aka 'meat lovers.'

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

said...

> On Sep 18, 8:34*pm, Andy > wrote:
>> Favorite Pizza?
>>
>> Whether homemade, restaurant, store bought, what makes your favorite pizz
> a?
>>
>>
> My favorite pizza is a thin crust with toppings of chopped pepperoni,
> ground beef, sausage, and bacon. Needless to say it's called a 'Kings
> Feast' aka 'meat lovers.'


Tell me you play strip poker too!?!

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

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).
>
> You?
>
> Andy

My favorites are black olive or grilled chicken and roasted peppers.

I have had fruit pizza. A former co-worker brought two to a pot luck a
few years ago. It was sort of a large soft sugar cookie crust, with a
sweetened cream cheese base and just a bunch of fruit slices and topped
with a nice glaze. I have the recipe somewhere. It was amazing. I tried
making it a few times, but it never looked as nice as hers.

Tracy

Tracy said...

> 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).
>>
>> You?
>>
>> Andy
>
> My favorites are black olive or grilled chicken and roasted peppers.
>
> I have had fruit pizza. A former co-worker brought two to a pot luck a
> few years ago. It was sort of a large soft sugar cookie crust, with a
> sweetened cream cheese base and just a bunch of fruit slices and topped
> with a nice glaze. I have the recipe somewhere. It was amazing. I tried
> making it a few times, but it never looked as nice as hers.
>
> Tracy


Tracy,

The fruit pizzas, as I remember, didn't have any covering sugar glaze,
perhaps underneath the carefully placed concentric circles of the various
fruits. They looked so great they were practically untouchable works of
art!

We marveled at their sight, probably for just a minute! :9

Best,

Andy
--
I don't play games people play

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.

On Sep 18, 6:34*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).
>
> You?
>
> Andy
> --
> I don't play games people play

Pepperoni, italian sausage, mushrooms and onions and a side of
pepperocinis.

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.

"Andy" > wrote in message ...
> 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).
>
> You?
>
> Andy
> --
> I don't play games people play

Costco Everything Pizza.

You can't beat the quality or the price @ 10 bucks

Dimitri

On Sep 18, 9:34�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).
>
> You?
>
> Andy
> --
> I don't play games people play

If it's from a pizza place I like sausage and mushrooms. For frozen
pizza I alternate between Tombstone Classic Sausage and Tomnstone
Sausage and Pepperoni combo. The best cheap cheap frozen pizza is
Totino's. Things I don't want on a pizza include any fruit or
vegetable other than tomatoes or mushrooms, and any type of seafood.

Dimitri said...

> Costco Everything Pizza.
>
> You can't beat the quality or the price @ 10 bucks


Dimitri,

A wholesale club brand pizza??

First I've ever heard of that!

Best,

Andy

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.

Andy wrote:
>
> Favorite Pizza?
>
> I lean towards the basic pepperoni, sausage. I'll enjoy a bell pepper,
> garlic, mushroom, onion.
>
> You?

Green peppers, onions, anchovies, anchovies, anchovies...

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.

brooklyn1 said...

> Green peppers, onions, anchovies, anchovies, anchovies...


Read: green peppers, onions, gout, gout, gout...

DAMMIT!

Andy

On 2009-09-19, Andy > wrote:
> brooklyn1 said...
>
>> Green peppers, onions, anchovies, anchovies, anchovies...
>
>
> Read: green peppers, onions, gout, gout, gout...
>
> DAMMIT!
>

Read: green peppers, onions, anchovies, allopurinol, allopurinol,
allopurinol!

DUMMY!

I have a neighbor. He suffers from gout. He HAS a script for
allopurinol, but doesn't take it. He came down with gout 2 days ago
and had to take off work. I take allopurinol regularly. I eat most
anything I want, including the occasional pizza with anchovies. Yum!

Amazing how stupid/stubborn some folks can be.

nb

sf wrote:
> 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'd had several 3rd generation Chicagoan tell me that
in decades past Chicago style meant round pizza with
square cuts not wedges. Definitely not the current
meaning more like an amusing historical anecdote at
this point. Deep dish was invented in the 1960s so
it's a newcomer? Alrighty then. ;^)

But to me the style is about the ingredients, the
texture and such but I haven't gotten any of these
folks to express what they mean by what the style was
before the advent of deep dish.

notbob said...

> On 2009-09-19, Andy > wrote:
>> brooklyn1 said...
>>
>>> Green peppers, onions, anchovies, anchovies, anchovies...
>>
>>
>> Read: green peppers, onions, gout, gout, gout...
>>
>> DAMMIT!
>>
>
> Read: green peppers, onions, anchovies, allopurinol, allopurinol,
> allopurinol!
>
> DUMMY!
>
> I have a neighbor. He suffers from gout. He HAS a script for
> allopurinol, but doesn't take it. He came down with gout 2 days ago
> and had to take off work. I take allopurinol regularly. I eat most
> anything I want, including the occasional pizza with anchovies. Yum!
>
> Amazing how stupid/stubborn some folks can be.
>
> nb


nb,

I took allopurinol for a couple days and I know it can take months to be
effective but decided if I took it I'd continue to get fatter and fatter. I
DID scratch a lot of foods off my list but I'm fitter for it.

Best,

Andy

On Sat, 19 Sep 2009 14:44:54 -0500, Doug Freyburger
> wrote:

>sf wrote:
>> 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'd had several 3rd generation Chicagoan tell me that
>in decades past Chicago style meant round pizza with
>square cuts not wedges.

GASP! I think somebody was sneaking into Gary (IN) and breathing too
much of that multi-colored air. Cutting a round pizza into squares is
just plain nuts. I guess that's what to expect from the land of the
Mafia and the Daley Machine.

>Definitely not the current
>meaning more like an amusing historical anecdote at
>this point. Deep dish was invented in the 1960s so
>it's a newcomer? Alrighty then. ;^)

I left the midwest when people were still looking for the best steak
not pizza and the Est Est Est was still in business.
>
>But to me the style is about the ingredients, the
>texture and such but I haven't gotten any of these
>folks to express what they mean by what the style was
>before the advent of deep dish.

It was probably Chef Boyardee in a box. LOL! I can't knock it. That
was my introduction to pizza.

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

On Sat, 19 Sep 2009 19:34:37 GMT, notbob > wrote:

>Amazing how stupid/stubborn some folks can be.

No kidding, I live with one.

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

"Andy" > wrote in message ...
> Dimitri said...
>
>> Costco Everything Pizza.
>>
>> You can't beat the quality or the price @ 10 bucks
>
>
> Dimitri,
>
> A wholesale club brand pizza??
>
> First I've ever heard of that!
>
> Best,
>
> Andy

Look he
http://lh4.ggpht.com/_V2hVGvjbAjY/SQ...c/IMG_4161.jpg

Dimitri

"Dimitri" > wrote in
news

>
> Look he
> http://lh4.ggpht.com/_V2hVGvjbAjY/SQ...dJsNuSX55c/IMG
> _4161.jpg
>
> Dimitri
>
>



Domino's, Dimitri??



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

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...

Dimitri wrote:
>
>>
>>> Costco Everything Pizza.

>
> Look he
> http://lh4.ggpht.com/_V2hVGvjbAjY/SQ...c/IMG_4161.jpg
>
>
> Dimitri


That certainly looks worth trying.

Thanks!

gloria p

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.

On Sat, 19 Sep 2009 19:34:21 -0600, Gloria P >
wrote:

>Dimitri wrote:
>>
>>>
>>>> Costco Everything Pizza.
>
>>
>> Look he
>> http://lh4.ggpht.com/_V2hVGvjbAjY/SQ...c/IMG_4161.jpg
>>
>>
>> Dimitri
>
>
>That certainly looks worth trying.
>
>Thanks!
>
Costco has good pizza. It's the kind of good pizza that's good enough
and cheap enough to feed a crowd. If you're looking for *good* pizza.
Don't even think about Costco or any other pizza that's in the Costco
category (which rates higher than many pizzerias).


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