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Post by Angelo on Oct 2, 2016 23:28:31 GMT -5
Should look into recommending going the wood burning route, something like one of the Le Panyol models. 3.5k for one of the residential builds, cooks pizza in 3 minutes, can fit about 7 loaves or 2 pizzas in it without issue.All of the ones built are wood-burning. They are all built in, custom plaster/stucco, fancy copper venting, granite surrounds... the whole 9 yards. Most are about $30k or more, but occasionally they will do the kits like the Mugnaini brand for the cheap route of $10k. The people that put them in don't cook, rather just use them for decoration. It takes about 30 minutes for them to get up to heat, and they are very 1 dimensional. If you are going to cook pizzas for 6 hours a night they are great, but 1 pizza it's pointless Oh I agree, on the limited use point, they really are meant for restaurants. 10k is pricey as hell it seems, especially 30k. A 6/65 sized commercial one should be hanging around 30k, we had one priced out at 48k but that was because of extra work needed for where it was going to be positioned in the building, plus a local artist done mosaic around the bottom.
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Post by Deleted on Oct 3, 2016 6:05:31 GMT -5
Thin Crust-Buffalo Chicken with all kinds of peppers. Deep Dish-Supreme. Extra Olives. I also really like the white sauce pizzas, like the Alfredos and what not.
I'm not a fan of stuffed crust. I love cheese, but if I'm having a deep dish or something, I want that greasy yummy piece of bread at the end.
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Post by CHOPPEDnSCREWED on Oct 3, 2016 6:27:26 GMT -5
Pepperoni, sausage, jalapeño. Boom.
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Post by Premier on Oct 3, 2016 8:09:46 GMT -5
My favorite is from a freaking gas station, Casey's pizza. Just cheese and pepperoni for me. I hate sausage on pizza. I can't eat pizza hut, Dominos or little ceazars anymore. Yuck. Are you in Missouri? Casey's rocks. When I lived in KC they only had Casey's in the outskirts of the city. I had to drive 30 minutes each way. But totally worth it.
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Post by peAk on Oct 3, 2016 8:26:36 GMT -5
margherita - Olive oil, diced tomatoes, buffalo mozzarella, and fresh basil leaves.
thin crust
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Post by Premier on Oct 3, 2016 8:40:54 GMT -5
I am a pizza nerd. Been to plenty of places in several states just to taste some pizza because it made some list.
I am not a pizza snob however, I can even appreciate certain pies from even the big chains likes Domino's or Papa Johns....and even gas station pizza as I mentioned in my previous post.
I been to all the pizza "cathedrals" in NY. They are all tourist traps. You can get a perfect NY slice at any corner joint in any borough.
Lots of NY transplants here in South Florida. I've been on a 3 year mission to find the best NY style pizza around here. I been to dam near 50+ pizzerias. So far my top choice is Sazios Express (Not to be confused with Sazios Pizzeria and Restaurant, but Sazio's Express, the single slice spot) in Delray Beach.
You can't go wrong with classics like pepperoni or sausage. But it you ever try a true NY slice, just have a plain cheese. Put a little bit of garlic salt on top and you will be in heaven. If you ever get a chance to have a NY "White" slice (No sauce, cheese and Ricotta), go for it. A NY slice should be thin and sort of crispy, but not too crispy so you can fold it. It won't hold well with a shitload of topping.
Don't be afraid of specialty pies. I love a buffalo chicken pie done at Sazios. Another one of my favorites is Ricotta with meatballs. Always looks for places that have slices, that way you don't have to commit to a whole pie.
Pizza chain recommendations:
Dominos: Their Philly cheese steak pizza is pretty good. I like it on a thin crust, but their regular crust also works. If you are doing the 5 dollar 2 topping deal, try a beef and onions on a thin crust.
Pizza Hut: Get whatever toppings you want, but get the PAN crust. Put it in the fridge overnight and heat it up in your oven the next day. That crust will turn real crispy with a slightly burned buttery taste. GREAT hangover food.
Papa John's: Try the Spinach chicken alfredo on a thin crust.
Gas Station: if you are ever in Missouri or Nebraska (And I think they have them on other neighboring states), try Casey's.
And fuck YES to ranch, not for the pizza itself, but to dip in your leftover crust pieces.
The last thing I have to say is that a Deep Dish / Chicago slice is NOT fucking pizza. Call it a Pot pie or some shit. But that shit is not pizza. Not saying that is bad, but that's not pizza.
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Post by Premier on Oct 3, 2016 8:56:42 GMT -5
Honorable mention to Cup and his Sicilian slice. That picture brought me back to Brooklyn. Haven't had one in a while, hard to find here in South Florida. I like them extra crispy, always telling the pizza guy to leave my slice in the oven a little longer.
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Post by Deleted on Oct 3, 2016 9:44:57 GMT -5
Really depends on the style for me. 1. Standard style - I like with mushroom, pepperoni, onion, normal cook on the crust. 2. St Louis Style - I like ham, pineapple, a a little seasoned sausage 3. Italian Style - Classic margherita with extra basil and mozzarella 4. NY Style - (because Patsy's no longer makes what they used to), a place in Brewster makes a Chicken Marsala topped pizza that is amazing. 5. California style - Arugula, bacon, an egg, and white sauce I'm not a fan of Chicago style. I've lived in cali my entire life and have never once seen a pizza done that way. Just saying. I would also like to say if you are going to put California on it....use some avacado
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Post by Deleted on Oct 3, 2016 9:54:14 GMT -5
You can blame Wolfgang Puck.
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Post by agrappleaday on Oct 3, 2016 10:04:26 GMT -5
Side note, i work in construction and see peopke all over the place putting in backyard pizza ovens... definitely a new trend. They cost between $10k - $50k to put in... makes no sense to me. Should look into recommending going the wood burning route, something like one of the Le Panyol models. 3.5k for one of the residential builds, cooks pizza in 3 minutes, can fit about 7 loaves or 2 pizzas in it without issue.He said he was in construction. My take was that he was the one putting in many of these pizza ovens. Why in the fucking world would he talk some norcal yuppy down from 30k all the way to 3.5k even if possible? No wonder you are unemployed!
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Post by Deleted on Oct 3, 2016 11:27:59 GMT -5
Side note, i work in construction and see peopke all over the place putting in backyard pizza ovens... definitely a new trend. They cost between $10k - $50k to put in... makes no sense to me. Should look into recommending going the wood burning route, something like one of the Le Panyol models. 3.5k for one of the residential builds, cooks pizza in 3 minutes, can fit about 7 loaves or 2 pizzas in it without issue.More like 8k plus. Mortar and concrete work that is done right is not cheap
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Post by Angelo on Oct 3, 2016 12:21:35 GMT -5
Really depends on the style for me. 1. Standard style - I like with mushroom, pepperoni, onion, normal cook on the crust. 2. St Louis Style - I like ham, pineapple, a a little seasoned sausage 3. Italian Style - Classic margherita with extra basil and mozzarella 4. NY Style - (because Patsy's no longer makes what they used to), a place in Brewster makes a Chicken Marsala topped pizza that is amazing. 5. California style - Arugula, bacon, an egg, and white sauce I'm not a fan of Chicago style. I've lived in cali my entire life and have never once seen a pizza done that way. Just saying. I would also like to say if you are going to put California on it....use some avacado I've only had it twice, but both times it blew me away. First time was when I was in LA area visiting family when younger. Second time was final year of college when a chef I knew was making it when I was running by their apartment.
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Post by TudoNotSignedIn on Oct 3, 2016 12:26:29 GMT -5
I've lived in cali my entire life and have never once seen a pizza done that way. Just saying. I would also like to say if you are going to put California on it....use some avacado I've only had it twice, but both times it blew me away. First time was when I was in LA area visiting family when younger. Second time was final year of college when a chef I knew was making it when I was running by their apartment. Never heard of it done that way and like I said, I've lived in LA and the surrounding areas my entire life.
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Post by Angelo on Oct 3, 2016 12:34:10 GMT -5
I've only had it twice, but both times it blew me away. First time was when I was in LA area visiting family when younger. Second time was final year of college when a chef I knew was making it when I was running by their apartment. Never heard of it done that way and like I said, I've lived in LA and the surrounding areas my entire life. That's a shame, if you ever see it, try it. Pizzeria Lola in Minneapolis that does a version without the egg and uses prosciutto and extra garlic instead of traditional bacon.
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Post by Deleted on Oct 3, 2016 13:01:17 GMT -5
Never heard of it done that way and like I said, I've lived in LA and the surrounding areas my entire life. That's a shame, if you ever see it, try it. Pizzeria Lola in Minneapolis that does a version without the egg and uses prosciutto and extra garlic instead of traditional bacon. I agree, it sounds very interesting. How is the egg done on the pizza? And do you know a spot in LA that would have this? I will travel to try this if you say it is as good as it is. Also...been meaning to ask you. The place where the guys were feeding the hens the red pepper puree...where was it and what effect did it have on the eggs? I was talking to a friend about it and he is all in...he wants to try it with his flock. Appreciate it.
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Post by Angelo on Oct 3, 2016 13:33:37 GMT -5
That's a shame, if you ever see it, try it. Pizzeria Lola in Minneapolis that does a version without the egg and uses prosciutto and extra garlic instead of traditional bacon. I agree, it sounds very interesting. How is the egg done on the pizza? And do you know a spot in LA that would have this? I will travel to try this if you say it is as good as it is. Also...been meaning to ask you. The place where the guys were feeding the hens the red pepper puree...where was it and what effect did it have on the eggs? I was talking to a friend about it and he is all in...he wants to try it with his flock. Appreciate it. No idea of anywhere in LA that does it now. Hell I don't remember the name of the place I got it when I was there last, was 18 years ago? Basically you cook the pizza as normal and (assuming wood burning) you slide it out, crack egg on it in center and slide it back in for like 30 seconds ish. If you know any foodies in the area, just ask them where you can find a breakfast pizza, it usually advertised sorta like that. It was Dan Barber's place, Blue Hill at Stone Barns. He owns a farm next door that produces almost all the food. If you like farm to table, that place is pretty much the pinnacle of it. He goes so far to figure out based on soil and season, best time to slaughter chickens for best quality. For the eggs he feeds the chicken high-carotenoid red peppers. Chickens can't taste capsaicin either so it doesn't bother them.
If you have access to Netflix I suggest checking out Chef's Table, he has a feature in the first season, second episode I think. He specifically goes into the egg thing just over half-hour in. Not my favourite episode but I think anyone here who likes the idea of growing/cooking their own food will really like the episode.
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Post by CaveBearOG on Oct 3, 2016 14:34:35 GMT -5
calling bullshit......on who and what it said
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Post by PatSox on Oct 3, 2016 18:09:25 GMT -5
Honorable mention to Cup and his Sicilian slice. That picture brought me back to Brooklyn. Haven't had one in a while, hard to find here in South Florida. I like them extra crispy, always telling the pizza guy to leave my slice in the oven a little longer. Where in Brooklyn? I stayed with a friend a couple times in Bushwick, on Flushing Ave......which is a SHIT hole, by the way, so the street name was rather appropriate Were there any places that did Sicilian Pizza near there?
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Post by Angelo on Oct 3, 2016 18:17:49 GMT -5
Sicilian pizza like Sox showed is a square cut Standard Style pizza (that for some reason over time traditionally has a sweeter sauce), was popular with construction workers in early 1900s. It took the name Sicilian style (even though it is just a different cut of Standard Style) because it resembles actual Sicilian style which some don't even consider a type of pizza but its own thing.
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Post by PatSox on Oct 3, 2016 18:28:35 GMT -5
Sicilian pizza like Sox showed is a square cut Standard Style pizza (that for some reason over time traditionally has a sweeter sauce), was popular with construction workers in early 1900s. It took the name Sicilian style (even though it is just a different cut of Standard Style) because it resembles actual Sicilian style which some don't even consider a type of pizza but its own thing. Thank you, Siri
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Post by jsporty1 on Oct 3, 2016 18:29:59 GMT -5
St. Louis girl born and raised. I love St Louis style pizza. Imos ftw. My favorite is just a sausage pizza from there. Thin crust, provel cheese....Not elegant or high cuisine, but I grew up on it and I missed it so much when I lived elsewhere.
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Post by Angelo on Oct 3, 2016 18:45:52 GMT -5
Sicilian pizza like Sox showed is a square cut Standard Style pizza (that for some reason over time traditionally has a sweeter sauce), was popular with construction workers in early 1900s. It took the name Sicilian style (even though it is just a different cut of Standard Style) because it resembles actual Sicilian style which some don't even consider a type of pizza but its own thing. Thank you, Siri Anytime Cup. I literally grew up around pizza. Corner cut "Sicilian-Style" I will say is my favorite in the Standards. Though I don't tend to like how sweet many make the sauce for it. I find the best to be the ones that serve standard style but offer a tray cut/style.
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Post by Deleted on Oct 3, 2016 19:02:11 GMT -5
White pizza is my favorite, with a shitload of ricotta and mozzarella, and if I'm allowed to have any toppings I want throw some fucking bacon, eggplant, spinach, portabello mushrooms and onions on top with plenty of garlic, olive oil, black pepper, oregano, and those little hot pepper things they usually have in the spice jars at most joints around me.
If there's still room on top throw on some zuccinni.
But overall most places around me don't have all those toppings so usually I just go white with spinach and shitloads of garlic and olive oil.
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Post by boboplata on Oct 3, 2016 19:33:30 GMT -5
White pizza is my favorite, with a shitload of ricotta and mozzarella, and if I'm allowed to have any toppings I want throw some fucking bacon, eggplant, spinach, portabello mushrooms and onions on top with plenty of garlic, olive oil, black pepper, oregano, and those little hot pepper things they usually have in the spice jars at most joints around me. If there's still room on top throw on some zuccinni. But overall most places around me don't have all those toppings so usually I just go white with spinach and shitloads of garlic and olive oil. Your choice of toppings-sans the bacon-is the most italian in this thread.
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Post by Deleted on Oct 4, 2016 6:19:25 GMT -5
Extreme Pizza in LA sells Californian style...although I'm guessing they probably wouldn't call it that there. That would be weird.
Sporty-I had completely forgotten about Imos, I lived off that and Ramen when I was at Mizzou. I haven't had it in probably 15 years.
There was a place in Columbia called Wiseguys that sold these huge 20" pizzas for 10 bucks. And you could get them delivered until 3 am. I honestly have no idea if the pizza was good or not, because it was also consumed after a lot of drinking (obviously). The other cool thing was that it was a take out place only, no tables or anything if you actually went there. Connected to it was this bar called McNally's. These two places shared a bathroom. Well, needless to say you could "go to the bathroom" while getting a pizza and completely bypass the door check at the bar. I think I was drinking there when I was 17.
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Post by slaytan on Oct 4, 2016 6:33:34 GMT -5
I like french bread pizza, made by me. Take a french bread, carefully pull out all the guts till you are left with only a shell, cover with olive oil and fresh garlic, pile high with whatever bullshit you like in pizza (mine is mushrooms and broccoli), then cook under the broiler till the cheese bubbles up nicely
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Post by Premier on Oct 4, 2016 7:48:44 GMT -5
Honorable mention to Cup and his Sicilian slice. That picture brought me back to Brooklyn. Haven't had one in a while, hard to find here in South Florida. I like them extra crispy, always telling the pizza guy to leave my slice in the oven a little longer. Where in Brooklyn? I stayed with a friend a couple times in Bushwick, on Flushing Ave......which is a SHIT hole, by the way, so the street name was rather appropriate Were there any places that did Sicilian Pizza near there? I grew up in Bushwick. More toward the North side closer to Queens, which was also a shithole. But not anymore. Hispters started moving in because of the high prices in Manhattan. Developers torn down every building they could find and built a bunch of lofts. Bushwick is kind of expensive now. I remember getting a Sicilian slice on Wilson Ave. There were some good ones around all the stores in Knickerbocker and Myrtle ave too. The funny thing is that I consider a Sicilian slice and a regular NY slice two completely different things not even in the same category (although they are both pizzas). Like you can't even compare them. I never went to a pizzeria and had to make a decision between a sicilian and a regular slice. I already went in knowing which one I wanted.
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Post by PatSox on Oct 4, 2016 9:37:59 GMT -5
Where in Brooklyn? I stayed with a friend a couple times in Bushwick, on Flushing Ave......which is a SHIT hole, by the way, so the street name was rather appropriate Were there any places that did Sicilian Pizza near there? I grew up in Bushwick. More toward the North side closer to Queens, which was also a shithole. But not anymore. Hispters started moving in because of the high prices in Manhattan. Developers torn down every building they could find and built a bunch of lofts. Bushwick is kind of expensive now. I remember getting a Sicilian slice on Wilson Ave. There were some good ones around all the stores in Knickerbocker and Myrtle ave too. The funny thing is that I consider a Sicilian slice and a regular NY slice two completely different things not even in the same category (although they are both pizzas). Like you can't even compare them. I never went to a pizzeria and had to make a decision between a sicilian and a regular slice. I already went in knowing which one I wanted. Wilson ave??? Jesus, that's right next to where I'm talking about. Not sure what's there now, but there was a chinese food place on the first floor of his building. On the corner was a spanish package store. Across the street was a spanish dance club.......I realize I just described about 500 different neighborhoods in New York, but yeah this place was between Wilson ave and Kickerbocker something or other. I remember there being an alley way that had a big sign that said "No Dumping" and of course the alley was just loaded with trash and old furniture and shit, haha
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Post by Tudonotsignedin on Oct 4, 2016 9:47:16 GMT -5
Nothing worse on a pizza than doughy crust, heavy sauce and that cheap cheese that becomes a solid gob when it cools down just slightly.
I hate when I take a bite of my slice and every topping slides off.
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Post by Premier on Oct 4, 2016 9:52:52 GMT -5
I grew up in Bushwick. More toward the North side closer to Queens, which was also a shithole. But not anymore. Hispters started moving in because of the high prices in Manhattan. Developers torn down every building they could find and built a bunch of lofts. Bushwick is kind of expensive now. I remember getting a Sicilian slice on Wilson Ave. There were some good ones around all the stores in Knickerbocker and Myrtle ave too. The funny thing is that I consider a Sicilian slice and a regular NY slice two completely different things not even in the same category (although they are both pizzas). Like you can't even compare them. I never went to a pizzeria and had to make a decision between a sicilian and a regular slice. I already went in knowing which one I wanted. Wilson ave??? Jesus, that's right next to where I'm talking about. Not sure what's there now, but there was a chinese food place on the first floor of his building. On the corner was a spanish package store. Across the street was a spanish dance club.......I realize I just described about 500 different neighborhoods in New York, but yeah this place was between Wilson ave and Kickerbocker something or other. I remember there being an alley way that had a big sign that said "No Dumping" and of course the alley was just loaded with trash and old furniture and shit, haha LOL yup. That's my old hood. Half my family still lives around that way. But I'm telling you, its wayyyyyy different now.
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