- Joined
- Apr 15, 2023
- Messages
- 2,615
- Reaction score
- 17,328
well there ya have it folks... looks like chicago wins out narrowly three to two!!!
personally i'm not much of a thick crust or pan pizza fan, all looks like pizza hut to me!! i prefer a new jersey style thin crust, light on the dough and sauce and cheese all the way up to the edge. if i want a three inch thick dry crust i'll order bread sticks!
no matter how many different types my family has had we always prefer the homemade ones right here at the shack!!! i make what i call an extras pizza... extra cheese, extra sauce, extra toppings.. you get the idea... thing weighs eight pounds when i'm done!! hahaha
that ciabatta crust sounds good though.. i know i really like that bread on sandwiches a lot. especially when it's still warm from the oven!!!
i'm curious Bandit, what made you tip to chicago side on the sauce?
this is the part where i'm a bit blind, i've never had true chicago style sauce. I like mine on the bolder side. i don't like sweet sauce at all, if it has sugar in it ruins it all for me. i'll eat candy or fruit if i'm in the mood for sweet not pizza, and for the love of god don't put fruit on the pizza!!!
but i like a black pepper forward gravy or red sauce as some call it, it needs to be a little chunky in onions and peppers and tomatoes but not too big sized, i don't wanna chew a big piece of tomato. but i don't want it all pureed down to soup.
gotta be heavy on garlic as well, and a fair amount of oregano.
man am i hungry for pizza now!!!!!!!!!!!
Sweet sauce is absolutely horrible! Really I wouldn't mind no salt or sugar in a good sauce. Doesn't need it!
Chicago just tasted like a sauce that had been on the stove for 8 hours and a little hint of wine in there which I love.
But yeah Chicago sauce is so good one of the apps I ordered was just sauce and baked goat cheese with a side of bread
Deep dish and thick crust is always hit and miss. If they're taking shortcuts and using a preformed frozen crust that looks like a hubcap it's gonna be a miss. Most places do that and it's just terrible.
Detroit style uses a very thick crust with cheese up to the edge and baked to well done. That gives the cheese a charred crust and is really good.
Conan's here does a fresh made white and wheat thick crust. Wheat is really good and compliments the thick layers of toppings well but it's that fresh made and fresh baked flavor that makes it so good. The key though is baking it to well done. It's gotta be black around the edge
Chicago deep dish reminds me more of a graham cracker pie crust for something like key lime pie or cheesecake. Not a thick crust at all and not cooked to well done and doesn't add much to the pie like a NYC style crust can make or break the pie. Chicago deep dish crust is just there and muted.
Chicago also does a thin crust that's like a cracker and is actually more popular than deep dish in that city. It's very thin and crispy and they cut the pie in squares
The ciabatta is next level. Sourdough crust is very popular lately but it's nothing special to me. I think it's just a fad, right there with cauliflower crust which I refuse to consider but ciabatta is wow man!!! I love that bread with my panini and now I need to read up how to make it into a pizza crust
Another Larson guy good for you Stoney!
I saw a TV documentary on this guy and the author stated this guy had the best Pizza in the world.
Pizzeria Bianc
In Pheonix AZ
Yep it's not just NYC, Chicago, and New Haven anymore.
I've heard that about Phoenix as well as Portland, Oregon, Denver, and Bozeman, Montana are cranking out pies that are worthy of being top dogs in the country.
wood fire places win out every time with me. we have few around here and they're definitely my favorite shops!!!
years ago i bought all the stuff to make my own pizza oven with the exercise ball and shrink wrap covered in cement... well i used the cement years ago on a few posts and the plastic wrap i'm still using and will probably have enough for a pizza oven if the time comes, and the exercise ball is still in the box!!! haha one day maybe but probably not. it's not building it, it's the using it. you gotta build the fire hours before cooking the pizza... nah i got dial on my oven that takes minutes!!! hahaha
hell yeah man, go 5 go~~~
Hell yeah man!
I'm firing up the beast this weekend but doing my rustic green and red chile chicken enchiladas