Well I'm waiting for dinner and want to have a decent argument about something that doesn't make me depressed!
What is the BEST possible type, geographic location, large chain franchise and toppings for a pizza?
Thin Crust? "Normal"?, Deep Crust? Crust So Deep It's Practically Lasagna? Crust So Thin It's Theoretically Two Dimensional? That Horrible Pizza Hut Heresy with Cheese in the edges?
Chicago? New York? Classic Italian?
Pizza Hut (you are provably wrong)?, Papa Johns?, Dominos? Black Jack? Little Caesars?
Love letters to your favorite local joint are also acceptable, especially if they're in poetic verse.
Authentic New York City Pizza is best Pizza. Any other answer is blatantly incorrect. Vito's Pizza in Hollywood is probably the best local pizza I've had, because the guy is from Jersey and makes as close to real NYC style pizza as I've found outside of NYC. Back in my hometown there was a place called Arrivederci for 20 or something years and it was the best in town. Not NYC style, but the best pizza locally.
As far as national pizza chains go, Papa John's is best and Pizza Hut is worst.
Chicago deep dish is an abomination unto the world, and its place is in the Lake of Fire with Lucifer himself.
I like all types, but some places do their style better than others.
For New York style Pizza, its gotta be Mombo's Pizza. Its a little chain in the local area that does it amazingly.
For Deep Dish, there is a chain called Old Chicago. Of course it takes an hour for your pizza to be finished, but when it gets to you its awsome.
Then there is Mary's Pizza. They do the best pizza ever. Thinner pizza, closer to New York style but not quite. Maybe a fusion of Italian and New York is what you would call it.
Of the three, I like Marys Pizza best. So Thin Crust Italian New York Fusion.
For fast pizza, Little Ceasers is pretty darn good.
Best Pizza's the Homemade stuff, or the sort you get from that little Italian place where the oven takes up half the floorspace, and uses wood...
In terms of Franchises/Chains/Other
1) Avalanche (Not sure if this is a chain, but boy it's tasty!)
2) Boston Pizza
3) Little Ceasars
4) Dominos. Cheap, Fairly tasty, and a staple of the University diet.
5) Pizza 73. Not bad if you time it right, but not really good.
6) Pizza Hut
7) Panago Burn, Ketchup-flavoured abomination
Crazy_Carnifex wrote: Best Pizza's the Homemade stuff, or the sort you get from that little Italian place where the oven takes up half the floorspace, and uses wood...
RatBot wrote:Authentic New York City Pizza is best Pizza. Any other answer is blatantly incorrect. Chicago deep dish is an abomination unto the world, and its place is in the Lake of Fire with Lucifer himself.
These statements are Gospel.
Any pizza that cannot be folded up and eaten like a taco full of pure joy has failed you.
RatBot wrote:Authentic New York City Pizza is best Pizza. Any other answer is blatantly incorrect. Chicago deep dish is an abomination unto the world, and its place is in the Lake of Fire with Lucifer himself.
These statements are Gospel.
Any pizza that cannot be folded up and eaten like a taco full of pure joy has failed you.
RatBot wrote:Authentic New York City Pizza is best Pizza. Any other answer is blatantly incorrect. Chicago deep dish is an abomination unto the world, and its place is in the Lake of Fire with Lucifer himself.
These statements are Gospel.
Any pizza that cannot be folded up and eaten like a taco full of pure joy has failed you.
feth that, thick crust is where the gaks at.
I agree.
Just made a stuffed crust pizza loaded with toppings last night from scratch and ate half of it within 5 minutes before forceing myself to slow down and enjoy the goodness.
Yeah, Chicago style gets my vote. I like the foldable stuff too, but not as much. And as far as the national chains go, I like Dominos the most, since they switched to the new stuff.
I just like pizza. All pizza. Except Pizza Hut and Dominos since A. they both taste like cardboard, and B. I know their ingredients... Little Caesars is good, especially for the money! $5 for a large pizza? Gimme! Any more then that and I'm going to the local awesome normal pizza chain Louie's or Boriello Brothers for NY style.
Toppings wise I used to be a carnivore but then mushrooms became a regular topping, now I'm all into good Supreme pizza.
KalashnikovMarine wrote: I just like pizza. All pizza. Except Pizza Hut and Dominos since A. they both taste like cardboard, and B. I know their ingredients... Little Caesars is good, especially for the money! $5 for a large pizza? Gimme! Any more then that and I'm going to the local awesome normal pizza chain Louie's or Boriello Brothers for NY style.
Toppings wise I used to be a carnivore but then mushrooms became a regular topping, now I'm all into good Supreme pizza.
I find Pizza Hut, Papa John's, Domino's and Little Caesar's all taste too similar I like them but I can't eat there too often otherwise I get bored with the food.
KalashnikovMarine wrote: Well I'm waiting for dinner and want to have a decent argument about something that doesn't make me depressed!
What is the BEST possible type, geographic location, large chain franchise and toppings for a pizza?
Stuffed crust meat lovers. If you don't like that you simply don't belong in any sort of neckbeard group.
New York has some pretty good pizza. I think it's because the cheese is supposedly super fresh.
Papa Johns ranks the highest if you're not worried about price. Their specialty pizzas rock the house. While other pizza joints seem to use the thinnest layer of toppings and a rather abundant amount of sauce (bleh), PJ's just dumps on the topings.
Best toppings are, as you might guess, animal flesh and cheese. I love me some pineapple and black olives, but these are not loved by everyone so I can't call them top toppings.
Small restaurant where the dough is made by hand, thrown in the air, topped with fresh local ingredients, baked in a wood fired brick oven while sitting on a patio on the beach next to the Adriatic Sea in Italy.
NYC style pizza, I'm told has something to do with the water used when making the crust. All bread in general from the city, really. I work down there, and that's what I've had explained to me from locals. And NYC pizza is great, but so is deep dish-there was a small town in Southern Illinois, right along the main N-S highway (forgot the number) that made a deep dish pizza, cost $25 and was about 14" diameter. It was also an inch and a half thick, with all homemade toppings, fresh and delicious. My friend and I felt cheated for the size when we ordered it, it came in 6 slices, and 3 starving men couldn't finish every last bite on the pie. It was amazing. Wish I could remember the name.
Homemade is also great-especially when you come up with your own. I recommend a creamy tomato sauce, almost like a vodka sauce w/out the vodka, with slices (not shredded) of fresh mozzarella on top. Wow. It's good.
Oh, also, I once had a friend who worked at a pizza joint, made me free pizzas all the time. One day I asked him to use alfredo sauce instead of marinara. I was hooked after that point.
I've never tried asking a normal pizza chain to do that though. I Somehow doubt they would comply.
Slice, from the long isle of Manhattan to the starry gods dost thou alone compare, for no deity in Greek nor Latin is as you so delectable and rare.
Thine touch, a sublime caress so elegant angels cannot a lighter finger place upon the strings of harps as eloquent as your delicate and decadent embrace.
Thou may judge, though I am compelled to say that thine crust is by many measures more a treat than what lays 'neath any lady's lace; for you I would brave any woman's scorn.
But rush not we must, nor hasten hasty flight, for I would slowly savor e'ry last bite.
As a Chicago native I can say that I find both Chicago and New York style pizza delicious. St. Louis style is also good, its basically a slightly thicker version of New York style.
If we're confining it to my home city, I would say that Pizzeria Due is the best representation of Chicago-style, and Bacci is the best representation of the hybrid that is St. Louis style.
Slice, from the long isle of Manhattan
to the starry gods dost thou alone compare,
for no deity in Greek nor Latin
is as you so delectable and rare.
Thine touch, a sublime caress so elegant
angels cannot a lighter finger place
upon the strings of harps as eloquent
as your delicate and decadent embrace.
Thou may judge, though I am compelled to say
that thine crust is by many measures more
a treat than what lays 'neath any lady's lace;
for you I would brave any woman's scorn.
But rush not we must, nor hasten hasty flight,
for I would slowly savor e'ry last bite.
Slice, from the long isle of Manhattan
to the starry gods dost thou alone compare,
for no deity in Greek nor Latin
is as you so delectable and rare.
Thine touch, a sublime caress so elegant
angels cannot a lighter finger place
upon the strings of harps as eloquent
as your delicate and decadent embrace.
Thou may judge, though I am compelled to say
that thine crust is by many measures more
a treat than what lays 'neath any lady's lace;
for you I would brave any woman's scorn.
But rush not we must, nor hasten hasty flight,
for I would slowly savor e'ry last bite.
All yall got to get yourselves a Newfoundlander Special. Heaps of cheese, thick crust, pepporoni, moose sausage slices, and ground seal meat. If you haven't had that then you haven't eaten pizza.
Props for my Newfie buddy for introducing us mere mortals to the head of the pizza pantheon.
After that probably Tony's Pizza and Panzerrotti. The only pizza that you can buy that comes close is Joe Cools.
I love pizza, although I'm not really picky. I'm not picky about food in general. Every day I have food on my plate is a good day in my book.
I like really deep, bready pizza, almost like a meatball sandwich in consistency, or possibly a thick calzone. Toppings are whatever sounds good to me at the time, but I like pepperoni. Anything aromatic.
I am not an officianado when it comes to pizza. I know large chains and that's about it.
Now it used to be IMO that nothing could beat a Papa Johns thin crust with ham. Then they changed the ham slices to ham chunks and it's not so awesome.
There's a few places here in So Cal that are pretty damn good. There's this place literally a block from my house that makes the best "normal" style pizza. In La Miorada Gondola's, a little whole in the wall makes good thin crust style. BJ's brewery (don't know how big they are anywhere else, but they have quite a few locations out here) has the best deep dish I've had.
Round Table is probably my favorite chain, especially the one by my house.
Also, anyone who ranks Little Caesar's as anything other than "I am poor and need something slightly food-esque" has something wrong with them. I have never eaten there and not regret it later.
Also, anyone who ranks Little Caesar's as anything other than "I am poor and need something slightly food-esque" has something wrong with them. I have never eaten there and not regret it later.
cptbravo wrote: Also, anyone who ranks Little Caesar's as anything other than "I am poor and need something slightly food-esque" has something wrong with them. I have never eaten there and not regret it later.
How can you judge Little Caesar's if you haven't eaten there?
Also, anyone who ranks Little Caesar's as anything other than "I am poor and need something slightly food-esque" has something wrong with them. I have never eaten there and not regret it later.
That's new Little Caesar's, back in the "Pizza, Pizza!" days it was decent.
If I had to pick a perfect pizza that isn't a local shop, I'd go with a supreme cheese crust pizza from Pizza Hut. Though I generally prefer the one where I have worked which is classic Italian. The ingredients are fresh, all the produce is locally grown, most everything is done from scratch, etc.
Also, anyone who ranks Little Caesar's as anything other than "I am poor and need something slightly food-esque" has something wrong with them. I have never eaten there and not regret it later.
That's new Little Caesar's, back in the "Pizza, Pizza!" days it was decent.
I'll take your word for it, despite my father's protests. Haha
(He used to work at Little Caesar's back in the day, and to this day, refuses to go near it)
New York style, pepperoni or meatballs and onions. From a local restaurant, of course, chain pizza is only good when you can walk across your parking lot to get take out.
Best pizza for me, From It's Amore near my place. Pseudo italian place with beautiful pizzas. The crust is thin and the base thinner. The toppings are freshly made. Even the ham, pepperoni and prawns are either made instore, or freshly fished/slaughtered that day.
The best though, is potato pizza. A pizza with potato chunks, rosemary, prosciutto, capsicum, and a scattering of peppers. Alfredo sauce and buffelo cheese.
RatBot wrote: Authentic New York City Pizza is best Pizza. Any other answer is blatantly incorrect.
And, we can now conclude the thread; as there is simply nothing left of value to add to this.
Lou Malnati, along with a thousand other Chicago pizzerias would like to have a word with you.
Here is what this thread needs:
The best pizza is in Chicago. New York pizza is a close second, and Dallas Texas pizza is in last place (Unless you count Papa John's), I had a NYC slice from a place near Grand Central Station, Brick oven and all, very tasty, but Chicago pizza is a class above the rest.
The Chain restaurants vary in quality, but some chains are better than others.
High Quality Pie: All three of these selections are very tasty. Not as good as some of the Pie Shops here in Chicago, but really good.
Gino's East Giordano's Pizzeria Lou Malnati's Pizzeria
Medium-High Quality: Uno Chicago Grill, Good taste, good sauce, fair price.
Medium Quality Pie: Your average Pie. If you are not somewhere with access to a good pizza shop eat one of these two. Home Run Inn California Pizza Kitchen
Low quality Pie: (AKA If you like any of these more than the high to medium quality pie's you do not know what good pizza is). Pizza Hut, not terrible, but not as good as those on the medium quality list.
Rosati's, Overall, unimpressed. Too expensive for what you get.
CiCi's Pizza, Buffet style so the pizza gets cold quickly, tolerable if you only have about $6 and you want a lot of pizza.
Little Caesars, only if you have less than $6 and you are craving pizza. Otherwise not good.
Dominos, the worst chain out there if you do not count Papa Johns.
Sbarro, Avoid it. Only slightly better than Papa John's.
Papa John's, Sauce is the worst sauce ever. cheese and toppings only tolerable.
Not pizza places but included for completeness:
Showbiz Pizza Place and Chuck E. Cheese's: Kids entertainment and they serve "Pizza" or so they call it.
Actually, I really like Papa Murhpy's Pizza. Maybe because you take it home and cook it yourself, but I have never had a BAD pizza from there. Plus, cold pizza for breakfast is delicious!
I love kebab shop pizzas, I'm pescetarian (want to be proper vegetarian, but I like fish too much) so deep pan seafood pizza is the best.
I also make a fantastic thick base pizza, it's always square and depend ding on who I make it for topping varies, but the base is lovely, like a mix between pizza base and proper bread.
cptbravo wrote: Also, anyone who ranks Little Caesar's as anything other than "I am poor and need something slightly food-esque" has something wrong with them. I have never eaten there and not regret it later.
How can you judge Little Caesar's if you haven't eaten there?
I think what he said was, he has eaten there, but he has never not regretted it afterward.
I just like good pizza. I've never been a big fan of the big pizza chains. I'd rather go to one of the local mom-and-pop italian restaurants and get a better pizza from there for a lower price (I even have my own insulated pizza bag in the car trunk for that).
I live in Fort Worth, Texas, so pizza places aren't exactly the primary cuisine of the region, but I think we've got a few good ones. I'm usually happy with any pizza that doesn't skimp on the toppings (particularly the cheese) and isn't overcooked (I hate brown and crusty cheese, like Pizza Hut does to their pizzas). My local favorites so far are Bosses Pizza and Parton's Pizza.
Two years ago my wife and I vacationed in Michigan (where I grew up) via train ride to Chicago, so we got to eat some genuine Chicago pizza (Giordano's), and it was amazing. We also had a good pizza in Detroit (technically, we were in Dearborn), that the small chain advertised as Detroit style (small square pan pizzas) that was also good.
cptbravo wrote: Also, anyone who ranks Little Caesar's as anything other than "I am poor and need something slightly food-esque" has something wrong with them. I have never eaten there and not regret it later.
How can you judge Little Caesar's if you haven't eaten there?
I think he meant with that last sentence that every time he has eaten at little ceasars it has been a regrettable experience.
There's this little Italian chain down here called Papa's Pizza that does amazing pizza.
It's bloody 20 dollars for a Supreme, but they make everything fresh right in front of you, except the meat. They make the Sauce, the Crust, and chop all the veggies right infront of you.
And while 20 buck sounds outrageous for a pizza, their large is 18 inches in diameter. Medium is like 14.
Testify wrote: I work in a pizza factory all night and I come home to this?
Oh dear.
Oh dear oh dear.
I hear ya... I used to work/deliver pizza for a living too...
I was a cook for Pizza Hut and a delivery driver for Dominos long ago, dont like either since. Pizza hut used all frozen hockey puck dough, and at the time Dominos used fresh dough, neither used fresh ingredients. It was kind of cool when I worked opening shift we could make our own pizza combinations, and sometimes my manager would bring in some hash browns and chorizo, we would make a breakfast pizza for the crew.
Anyway Dominos pizza is now made from the same material as the box, and pizza hut is still at it with frozen dough. I would rather eat Little Ceasers if I had to because at least then my cheap pizza is still cheap.
Pizza Hut lets you have an infinite amount of salad (including nachos with salsa and jalapenos), and after an infinite amount of icecream with chocolate and sprinkles.
And I actually really like Pizza Hut pizzas. But I've had to ban myself from going there because I can easily top 2,500 calories when i'm there
I usually opt for a local shop instead of a big chain, cheaper and tastier in my experience.
Sauce must be tomato for me, I just don't get BBQ sauce on pizza.
Best frozen pizza? Dr Oetker's Casa di Mama was a cut above the usual.
Pizza pet hate: stinginess with toppings.
RossDas wrote: I usually opt for a local shop instead of a big chain, cheaper and tastier in my experience.
Sauce must be tomato for me, I just don't get BBQ sauce on pizza.
Best frozen pizza? Dr Oetker's Casa di Mama was a cut above the usual.
Pizza pet hate: stinginess with toppings.
About your pizza pet peave: The big pizza chains have exact measurements for their toppings, the more types of toppings, the less quantity. For instance a supreme pizza has a lot of different toppings, but usally not a lot of quantity because if you pile it on, with a normal pizza oven, the center will be uncooked and the outside will burn.
When I was at pizza hut we were graded on topping distribution and there were individual measuring cups for each topping.
Goal: make it look like there is a lot of toppings through even distribution.
Most places that are mom and pop stores use weight as the primary meathod of determining servings of toppings, although there are the little places who just throw it on the way its supposed to be done, and those are usually the best
Heres another question to add to the OP:
How do you eat your pizza? Are you a folder? Are you a knife and fork person because your pizza is a lasagne? Are you a sandwhich maker? (take a piece and put it on top of another, toppings down, and eat), or are you a "Just eat it floppy" kind of person?
I will eat almost any pizza, and give credit to the cities that have their own versions, Chicago does deep dish the best, NYC is okay, nothing is special about it but the size makes up for that. Dominos has the best "chain" pizza. But there is a place in Canton, Ohio named ianazone's that has a pizza known as the pepperoni blast. Its a bunch of pepperoni, but the best part of the pizza is their spicy sauce. Its pepper based rather than tomato based, it's fantastic
But, here in St. Louis, we have thin crust with provolone cheese... its awesome in its own way.
Hey, woah. You leave Imo's pizza out of this thread. That crap has no place here. If you want good pizza in the STL area, you go to Commons down on the Delmar Loop or Peel Wood Fired Pizza in Edwardsville.
But, here in St. Louis, we have thin crust with provolone cheese... its awesome in its own way.
Hey, woah. You leave Imo's pizza out of this thread. That crap has no place here. If you want good pizza in the STL area, you go to Commons down on the Delmar Loop or Peel Wood Fired Pizza in Edwardsville.
But, here in St. Louis, we have thin crust with provolone cheese... its awesome in its own way.
Hey, woah. You leave Imo's pizza out of this thread. That crap has no place here. If you want good pizza in the STL area, you go to Commons down on the Delmar Loop or Peel Wood Fired Pizza in Edwardsville.
But, here in St. Louis, we have thin crust with provolone cheese... its awesome in its own way.
Hey, woah. You leave Imo's pizza out of this thread. That crap has no place here. If you want good pizza in the STL area, you go to Commons down on the Delmar Loop or Peel Wood Fired Pizza in Edwardsville.
All of my friends refer to it as Commons anyways, I believe there is a sign for it up down there? Not entirely sure. But it is pretty awesome gourmet pizza. You should take a trip to Edwardsville and get some Peel some time though. Good stuff.
DeathReaper wrote: Lou Malnati, along with a thousand other Chicago pizzerias would like to have a word with you.
I hate Lou's, they consistently over-top their pizzas. Contrary to popular belief in Chicago, that is very possible. The most egregious example is the famous sausage disc. I mean, I'll eat it, because pizza is easily my favorite food and I'm never displeased by any example of it (made in Italy or the United States), but I would honestly rather eat Papa Johns.
I would rate Lou's beneath Papa Johns, and Papa Johns above Dominoes. I suppose I would also push Due and the original Uno into the first tier, they aren't the same as the franchised Uno pizzeria. I would additionally call Home Run Inn a top tier pizza, because it is about the best representation of that sort of broadly Midwestern style of pizza.
KalashnikovMarine wrote: If you guys have the chance, "Mellow Mushroom" (I know of places in Atlanta and Denver) is killer pizza <3
Ah yes, we have several here in NC. I'm not such a big fan, though. It's good, but not great. For the quality I felt it was tad pricey. Just my two cents.
KalashnikovMarine wrote: If you guys have the chance, "Mellow Mushroom" (I know of places in Atlanta and Denver) is killer pizza <3
Ah yes, we have several here in NC. I'm not such a big fan, though. It's good, but not great. For the quality I felt it was tad pricey. Just my two cents.
Having eaten at both in Denver and the one in Decatur, GA there's a slight amount of quality difference between each store it seems. It is also pricey for sure.
I had a pizza in a tiny Italian on the isle of Jersey. The pizza came with it's own stand, which had to be bolted to the side of the table. It was 30-50% the size of our table. And served on wood.
Good times.
Bianca - the best word in pizza. No tomato sauce, just sour cream/mozarella.
In the UK, the Ask chain of italians don't do a bad version of the white pizza.
Bianca - the best word in pizza. No tomato sauce, just sour cream/mozarella.
Oh no, pizza bianca replaces tomato sauce with olive oil. And, while that's good, even Alfredo sauce is too much for a pizza.
We've had different pizza's
Olive oil was probably what was supposed to happen, but I got sour cream. It's what the uk does to all imported food - we take the reason it's popular and remove it.
For example - Mcdonalds = fast food.
In the uk, we remove the fast - so we get adequate food that takes ages to arrive.
dogma wrote: Oh, I understand. In my travels to the UK I have had pizza...it wasn't good but I must have pizza everywhere I go.
What your kind does well is curry, good God can you make an delicious, Imperialist curry.
Also, Yorkshire pudding.
Curries are good
On the theme of pudding for dinner, have you tried steak and kidney pudding?
It's steamed suet pastry. It's also really good.
Welsh Rarebit is also good - we have a version in derbyshire which is egg, cheese, salt, pepper and mustard - mixed into a paste and toasted on...well toast.
That's surprisingly good - although next time, I feel the need to add bacon, cheese and onion.
RatBot wrote: Authentic New York City Pizza is best Pizza. Any other answer is blatantly incorrect. Vito's Pizza in Hollywood is probably the best local pizza I've had, because the guy is from Jersey and makes as close to real NYC style pizza as I've found outside of NYC. Back in my hometown there was a place called Arrivederci for 20 or something years and it was the best in town. Not NYC style, but the best pizza locally.
As far as national pizza chains go, Papa John's is best and Pizza Hut is worst.
Chicago deep dish is an abomination unto the world, and its place is in the Lake of Fire with Lucifer himself.
Protip. The ghost of Al Capone is sending you a present...
KalashnikovMarine wrote: Well I'm waiting for dinner and want to have a decent argument about something that doesn't make me depressed!
What is the BEST possible type, geographic location, large chain franchise and toppings for a pizza?
Stuffed crust meat lovers. If you don't like that you simply don't belong in any sort of neckbeard group.
And we have a winner. Threads over.
Me. Local shop outisde Houston. I go in, order pizza, walk Rusty, pick up pizza, Rusty and I eat pizza. Life good.
Also "sort of" home made. Wife will take a regular grocery pizza, and then load it up with extra cheese, pepperoni, sauce, until its mile high (hey she's from Illinois). PIG OUT WITH RUM AND MOVIE YES!
Based on the stuff that's available here locally, Pizza Hut wins out by far. Independent store pizza is usually has a fairly accurate price to quality ratio, with higher of one usually meaning the other is also higher. Pizza Hut balances this by having really nice chicken wing sides.
The exception here is Dominos, which is expensive and tastes like ass. Tried it twice, had terrible stomach pains followed by a gut that doesn't know whether it wants to dump the load as solid or runny crap both times.
If I want gutrot followed by diarrhoea then I can just rub my face in dog poo for free.
DeathReaper wrote: Lou Malnati, along with a thousand other Chicago pizzerias would like to have a word with you.
I hate Lou's, they consistently over-top their pizzas. Contrary to popular belief in Chicago, that is very possible. The most egregious example is the famous sausage disc. I mean, I'll eat it, because pizza is easily my favorite food and I'm never displeased by any example of it (made in Italy or the United States...
Woah there. I had a pizza in Chicago O'Hare that was literally the worst I've ever had, anywhere. I mean, I know, it's an airport, but still... You said any example of pizza in the US. That's probably an exaggeration.
Automatically Appended Next Post:
Avatar 720 wrote: Based on the stuff that's available here locally, Pizza Hut wins out by far. Independent store pizza is usually has a fairly accurate price to quality ratio, with higher of one usually meaning the other is also higher.
Nonsense. You can get a good independent pizza here in Manchester. There's a place in Radcliffe that does an 18" BBQ pizza for £10 that, if you think Pizza Hut is good, would make you piss your pants. Then there's Croma - they do a very good 'proper' (read: European) pizza.
Sure, there's a lot of crap too, but the same is true in the US. I've just come back from there and let me tell you, they blow their own trumpet too much in the food stakes. It's not all that. Yanks go to London and assume that all British food sucks because they eat in tourist traps, but that fact is, their food isn't as awesome as they make out, and ours isn't as bad. It's about the same, though it depends on what you like. If you like over-seasoned, over-sugared, over-processed junk-food, then yeah, we lose out a little. If you like fresh ingredients and subtlety, then it's us who shade it. I didn't have to season anything when I was out there and I like a LOT of salt. And the excuse 'you obviously went to the wrong places' won't wash because I was escorted by locals pretty much everywhere I went for a meal. Don't get me wrong - I had some nice stuff there, but nothing that blew the socks of anything I could have got here, apart from possibly the ribs I had on the first night, and that's only because they were the smokiest thing I've ever tasted. I'm still not sure if I liked them.
I wasn't angry at you, for some reason a bad mood had just crept over me from somewhere and so everything and it's dog started to annoy me, and that just irked me a little too much.
Really, I'm glad it was only here and not in YMDC; I'd have probably had an apoplexy (and possibly a ban) if it had been in there.
Woah there. I had a pizza in Chicago O'Hare that was literally the worst I've ever had, anywhere. I mean, I know, it's an airport, but still... You said any example of pizza in the US. That's probably an exaggeration.
Since you've now said that ranch on pizza is good, your opinion is null and void.
I mean Christ man, even in Minnesota they only use it for dipping.
Albatross wrote: Woah there. I had a pizza in Chicago O'Hare that was literally the worst I've ever had, anywhere. I mean, I know, it's an airport, but still... You said any example of pizza in the US. That's probably an exaggeration.
Your issue there was you had Pizza at the Airport, The quality is going to suck.
DeathReaper wrote: Lou Malnati, along with a thousand other Chicago pizzerias would like to have a word with you.
I hate Lou's, they consistently over-top their pizzas. Contrary to popular belief in Chicago, that is very possible. The most egregious example is the famous sausage disc. I mean, I'll eat it, because pizza is easily my favorite food and I'm never displeased by any example of it (made in Italy or the United States), but I would honestly rather eat Papa Johns.
I would rate Lou's beneath Papa Johns, and Papa Johns above Dominoes. I suppose I would also push Due and the original Uno into the first tier, they aren't the same as the franchised Uno pizzeria. I would additionally call Home Run Inn a top tier pizza, because it is about the best representation of that sort of broadly Midwestern style of pizza.
You would rather eat Papa Johns than Lou's?
You sir have no taste buds.
Are you a fire-eater? is that why you can not taste anything?
Even on its worst day Lou's sauce beats Papa John's and Dominoes hands down.
Lou's can overtopping a pizza, but it would still be nowhere close to the horrible that is Papa John's and Dominoes.
whembly wrote: Has anyone tried Catalina Dressing on top of pizza? It's what our family nickname "Pizza Sauce".
I'm sure quite a few people have. In Central Illinois Monical's runs ads featuring kids talking about dipping their slice into Catalina dressing.
I've tried it, and honestly I don't get the appeal. I picked up a bit of a taste for dipping the crust of my pizza into ranch dressing, but the substance of the pie must go untouched by anything other than oregano, parmesan, and crushed red pepper.
Woah there. I had a pizza in Chicago O'Hare that was literally the worst I've ever had, anywhere. I mean, I know, it's an airport, but still... You said any example of pizza in the US. That's probably an exaggeration.
Since you've now said that ranch on pizza is good, your opinion is null and void.
I never said that it was good on a pizza. I've never had it on a pizza.
I had Malnati's the one time I visited Chicago, I enjoyed it, I'm not a fan of fork and knife pizza, nor am I a fan of having to fold my pizza in half so a stray breeze doesn't catch it and pull me down the street, but Lou's was slightly above average pizza. Would I eat it again? Probably, but I would have to be already across the street from the place.
But, here in St. Louis, we have thin crust with provolone cheese... its awesome in its own way.
Hey, woah. You leave Imo's pizza out of this thread. That crap has no place here. If you want good pizza in the STL area, you go to Commons down on the Delmar Loop or Peel Wood Fired Pizza in Edwardsville.
Dewey's in Edwardsville was way better (and more reasonably priced) than Peel in my opinion. One of the best pizza places in the area is Lemmons off of Gravois near the Bevo Mill. And I'll never understand the hate on Imo's...yeah, it's different, but I've always loved it.
As for style, I love ALL pizza, but St. Louis style thin crust pizza will always be my favorite.
And my favorite pizza chain would probably be Little Caesars. I can buy three large pizzas for the price on one two-topping large pizza from any chain in the area. And plus, I think it's quite tasty
And my favorite pizza chain would probably be Little Caesars. I can buy three large pizzas for the price on one two-topping large pizza from any chain in the area. And plus, I think it's quite tasty
Not a huge fan of " chain pizza", I prefer the " Mom and Pop" sort of places, but if push comes to shove, Mellow Mushroom or Pappa Johns is were I go.
As for toppings, BBQ Chicken, Jalapeno and pineapple...yum.
My gf and I have toyed with the idea of an Indian pizza. Naan bread, Tikka sauce, chicken, and whatever that cheese is that they use. I shall post results (and toilet overflow if applicable).
But, here in St. Louis, we have thin crust with provolone cheese... its awesome in its own way.
Hey, woah. You leave Imo's pizza out of this thread. That crap has no place here. If you want good pizza in the STL area, you go to Commons down on the Delmar Loop or Peel Wood Fired Pizza in Edwardsville.
Dewey's in Edwardsville was way better (and more reasonably priced) than Peel in my opinion. One of the best pizza places in the area is Lemmons off of Gravois near the Bevo Mill. And I'll never understand the hate on Imo's...yeah, it's different, but I've always loved it.
As for style, I love ALL pizza, but St. Louis style thin crust pizza will always be my favorite.
And my favorite pizza chain would probably be Little Caesars. I can buy three large pizzas for the price on one two-topping large pizza from any chain in the area. And plus, I think it's quite tasty
Hmm, never got to eat there. I live in Carbondale now, but I still make some trips that way occasionally. I may check it out. I will agree on you with Peel being overpriced.
Did you ever eat at Pantera Pizza? Any time I go to look up a pizza place in that area it pops up.
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Cootie Browns Johnson City, Tennessee(believe it or not) I couldn't believe I found pizza this good in all places....North east Tennessee. in the Appalachians? One of the best all around places to eat anywhere..sandwiches were good too. But the pizza was way better than Mellow Mushroom, which was right down the street.
Dreadwinter wrote: Hmm, never got to eat there. I live in Carbondale now, but I still make some trips that way occasionally. I may check it out. I will agree on you with Peel being overpriced.
Did you ever eat at Pantera Pizza? Any time I go to look up a pizza place in that area it pops up.
As far as Imo's pizza goes, it is the cheese.
Yeah, that's what most people say about Imo's haha. And I've been to Pantera's a couple times; it's alright, but I'm indifferent. I know a couple people that love the place. I will say that the idea of a "pizza buffet" is pretty cool
