I never understood Pizza Elitism. I grew up in Bensonhurst, Brooklyn, home to about 5,000 pizzerias per city block(1940s-early 60s) and I STILL want a Pizza Hut pizza from time to time. Hell I may go pick up a Little Caesar’s $5 deal later today.
Snobs!
It’s been my experience that the independant places use those pre-made dough slabs that are made in a factory and shipped frozen. I loathe that kind of dough. Especially when butter is used as the grease on the bottom. Dominos was infamous for this, which is why I hated it. After years of a household ban, I tried Domino’s again. Dominoe’s is actually better now. The cheese is better, the crust is fresh and they use oil instead of butter for the pan lube.
My absolute favorite pizza is Pizza Hut pan crust pepperoni. With extra sauce. I could live on it, and basically did for 3 years when I worked there. The dough was always made by hand every morning in a giant Hobart mixer (think Kitchenaid exposed to Fallout 3 doses of radiation) and all the veggies were fresh. I’ve been to some ‘gourmet’ pizza places here, and while it was good I didn’t think the 20% markup was worth the taste.
Thin crust pizza is for poor people who can’t afford a thick crust.
Depends on the chain, your tastes, how much you are willing to spend, and what you are calling pizza.
It is hard to beat a $5 pizza, and if you are paying $5 for a pizza, you should probably have pretty low expectations for that pizza regardless of where you get it from.
(I like the thin crust overly greasy, sausage and canned mushroom crap pizza - not too often - but I like it. Its horrible. Its wonderful. Around here its Red’s Savoy or Carbone’s. I’m also partial to a crisp crust gorgonzola, pear, and onion ‘pizza’ served out of a brick oven at a frou frou restaurant. Both those things are labeled as pizza, but they have little in common. )
Oh, I agree. But I think it’s a good reference point. Why not start with the original concept and move from there? Pat’s in Philly is a good example (although I do like it–I only had three steaks there, Pat’s, Jim’s, and Geno’s, but Pat’s was my favorite. I do regret not having the time to visit the smaller joints.), Anchor Bar in Buffalo is another one (although I also like them, too. They were not my favorite wing but they were better than most people gave them credit for.) I sometimes feel like these places get dismissed a bit because they are popular and can get touristy, and it’s a little more hip to go to the off-the-beaten-track locations. While it’s almost always true that there are better versions of the food than the progenitor’s, I don’t think I’ve ever had a truly bad example at the original location. The original locations are also nice as they are part of the history lesson of the food.
Anyhow, my dislike for Carmen’s is a bit unfair – I just don’t really like stuffed pizzas (Carmen’s deep dish is stuffed, Uno’s and Malnati’s are not). I haven’t been there since college (Evanston location), but I remember just not digging the sauce.
Huh? What an odd statement. Do you really believe this?
Chain pizza is fine.
Papa Johns is consistently above average; Pizza Hut will do in a pinch and their breadsticks are seasoned with pure crack; and I always look forward to the value of a trip to CiCis. I haven’t tried Dominos since they’ve revamped their pies, but there was a time in high school when I could polish off a medium pie in a single sitting.
Although it’s become a bit more than just a regional chain, Mellow Mushroom is my favorite.
Hungry Howie’s spicy crust pizza is super yummy, too.
We haven’t had a chain pizza since we got the pizza stone for the oven. But if that were all I had to eat, I’d choose Papa John’s over any of the rest. If only for the garlic-butter dipping sauce.
Papa Gino’s, which I believe is pretty much New England only, has top-notch pizza. If properly prepared it rivals the best “real pizza joints” in my opinion.
Pizzaria Uno has absolutely awesome pizza. We don’t eat there too often, but it is definitely a treat.
Pizza Hut used to be good, but at some point many years ago they switched from fresh dough to frozen, and that was the end of Pizza Hut.
Bertucci’s is really good, too, but they chronically undercook their pies. The fools.
When I lived in Florida, the only decent pizza place around was a Papa John’s. Now that I’m up in the Boston area again I’ve only had a single meal from Papa John’s, and although the pizza was OK those retarded baboons fucked up my order so badly that I resolved to never go back.
The town I live in doesn’t have any chain resteraunts, but we have a few really, really good pizza place in town - two thin-crust-style places and one Greek-style place. Mmm.
Friday night is take-out pizza night! Woo-hoo!
ETA: I never liked Domino’s, but I wouldn’t be totally adverse to giving them another shot, since it sounds like they are really putting some effort into their pizzas these days. If nothing else, I’ll give them credit for trying (it’s more than most do).
Some of my in-laws live in Florida. A decade or so ago, we sent them frozen Lou Malnati’s Chicago-style deep-dish pizzas as a Christmas present. We were told that, if we wanted to, we could choose to send them this as their Christmas present every year, and they would be very, very happy. 
I like Papa Gino’s but they do have one noticible flaw. There’s always a few big pieces of tomato skin in the sauce.(Which after being cooked are basically inedible rubber sheets in the sauce.) Well ok, that and they have anchovies as a topping anymore. (They used to have it when I was a kid. Of course when I was a kid Dunkins made the donuts in the store every 4 hours. Now I only know one Dunkies that still makes their own donuts.)
Bow-chicka-wow-wow
It’s clear that the poster I was quoting was irritated by the sweetness. But no matter - I didn’t realize that “bland” was being used as a technical term.
I think Papa Murphy’s is the best of the big chains. Pizza Hut is probably the worst. None of them really suck though. It’s pizza.
I do consider it all hyperbole. Saying something is so horrible, but saying you’ll eat it anyways doesn’t compute.
Also, I don’t get pizza snobbery, but for a different reason. How the hell does enjoying a small subset of pizza make you better than me? If anything, I’m better because I can be happier with less.
Also, why does everyone compare all pizza places with McDonald’s? Yeah, their burgers are so bland you don’t even notice the meat. But why can’t these pizza places be like the other chains that are much better? And it’s not like any thing at McDonald’s is anything like the homemade stuff. But all pizza is still pizza.
Native New Yorker, and in college, when it’s all I could get, I thought Papa Johns was pretty acceptable. I also like California Pizza Kitchen (totally different animal from NY style, but also tasty).
Pizza Hut is aggressively nasty, dripping with grease.
Oddly, in Ann Arbor where Domino’s is headquartered, you can get better pizza that’s just as cheap from Cottage Inn, a local chain.
Pizza Hut is big in Thailand. I’ve noticed the quality varies wildly from outlet to outlet, but consistently good or consistently bad within a single outlet, so the trick is to find one you like.
Shakey’s actually made a brief foray into Thailand in the late 1980s or early 1990s, with a shop in Siam Square. Lasted a couple of years. Domino’s tried it’s hand here too, but was just as bad as I remembered them in the US.
WE just ordered Domino’s when we were staying in Alexandria recently: I doubt that anyone slaved away over it, creating a hand-crafted masterpiece of a pizza, but when it got to our hotel room, it was hot, the crust wasn’t soggy or doughy, and it tasted pretty all right - bacon, pepperoni, cheese. Enough cheese for flavour and not enough to glug the whole thing up, the sauce was a bit on the sweet side but not too bad, the meats were fine. Okay, not silver service, but a perfectly acceptable dinner when we were tired and looking for something quick and effortless.
It doesn’t. Who says it does?
[QUOTE=EvilTOJThin crust pizza is for poor people who can’t afford a thick crust.[/QUOTE]
I’d pay more for thin crust. I hate thick crust pizza to the point where I pretty much won’t eat more than a bite.
Well, now that you mention it…
They had better be authentic Tuscan elves. Just the thought of pizza prepared by elves from anywhere else in Italy makes me want to projectile vomit. If it’s not oh-so-sublime and truly, authentically indie, it sucks worse than the combined suckage of a thousand Applebee’s. Oh my God … I typed the A word … not feeling so good …