What Do You Like on Your Pizza?
- Thread starter Bogframe
- Start date
markd51
Nyuk Nyuk
Have been at both places, and both used to be very good. Haven't dined at either for many years.
Bill S
Thread Killer
I have a wood fired pizza oven sits on top of my Weber 22" grill. We make all kinds but my faves are margherita (fresh tomato, fresh mozzarella and basil) on a neopolitan crust. Otherwise, I prefer sausage over pep if Im having meat although a combo of both is good too.
In summer we have pizza parties where I'll make 6 or 8 12"-14" pizzas. Guests and family choose what goes on them. Crust is a recipe from Robertas in NY. Thin and crisp with a good chew. The wood really adds to the flavor.
In summer we have pizza parties where I'll make 6 or 8 12"-14" pizzas. Guests and family choose what goes on them. Crust is a recipe from Robertas in NY. Thin and crisp with a good chew. The wood really adds to the flavor.
I personally like anchovies/mushroom/japapeno's on my pizza. There's a local place in Colorado Springs called Pizza 420. Dudes from NY brought his young, seizure riddled, daughter here for the access to CBD treatment. He stayed and opened a pizza place, shipping water from NY and making his own mozzarella on-site. Best pizza in Colorado by far. NY pizza, bagels and other baked goods are that way due to their fantastic water.
BTW, his daughter is fantastic, a certain pot grower has dedicated her time and money to treating seizure riddled kids (Charlottes Web).
BTW, his daughter is fantastic, a certain pot grower has dedicated her time and money to treating seizure riddled kids (Charlottes Web).
Oh that crust looks perfect to me, the doneness, color, everything! Homemade?
Cuppy
Why do today what you can put off till tomorrow?
Yes. Usually fermented for 2 days.
Tomatoes, tuna, cheese, Chili Bhut Jolokia powder (600k sco).
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Cuppy
Why do today what you can put off till tomorrow?
That might kill me.
Old West Side Chicago guy here, just cheese and sausage. My favorite is Phil's on 35th St. though I don't get there often. Best local chains are Malnati's (which does excellent both "old neighborhood" thin crust cut in squares and "downtown" deep dish) and Aurelio's. Since I moved back (I'd been away from Chicago quite a while) I see Beggar's from Blue Island is expanding, they were very good.
Phil's.
Phil's.
Cuppy
Why do today what you can put off till tomorrow?
Alright HK so I ordered some f these so now what? How do you get used to it? There's not a lot of hospital beds open these daysThat might kill me.
markd51
Nyuk Nyuk
I agree, I've been to Phil's once.
About my only quirp about Phils, is that I had planned on dining in, and Phil's is more of a take out/delivery type business. When I went, the tables are totally barren no napkins, or anything else.
And when I went to wash my hands, they locked me in back by the bathroom by a dividing door somewhere in there, I forget, but it was sort of funny.
Yes, their Pizza I thought was very good. That, IMO is how Chicago tavern style thin crust pizza supposed to be.
Back in the day, we had a great place in our neighborhood called "Blackies", on Taylor St, and they were always who I judged everyone else's Pizza by. Phil's comes pretty close.
Many long years ago, Armands out on Elmwood Park was very good too. Almost cracker thin.
I recall a couple times either eating an entire 14" or 16" Pizza!
Even back in the day, Home Run Inn was pretty good before they got commercialized.
Back then, in the 60's to early/mid 70's, I think it was hard to find a bad Pizza in the windy city.
Last time I had Malnati's, it was horrible! There was not one thing good about that Pizza, everything about it really sucked! The other person who tasted it agreed, shameful.
One thing I surely don't like about Malnati's Pizza, there is no Fennel in the Italian Sausage.
The Sausage is tasteless,
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