pineapple, Canadian bacon, feta, extra mozzarella cheese
(if anyone’s in the neighborhood, get a Hawaiian pizza from Lilly’s Pizza at Five Points (in Ral., NC))
coal-fired pizza oven, huh? that does sound like it would make a good pizza. ‘next pig-pickin’ I go to, I’ll have to bring some dough, cheese, and tomato sauce.
clampizza? **:mr.yuck-mouth( **
egkelly:
::sigh of relief:: This lessens my odds of accidentally eating this or being obligated to eat it on a dare. 
Another ‘just cheese’ here. I also like 4 cheese pizza.
If you ever find some one who likes pizza exactly the way you do, marry 'em on the spot.
For me? Extra cheese, onions, crisp bacon, pineapple. yum. thank you.
I won’t do a Chicago thing on you, but mushrooms, onions, and black olives man. It’s the only way. And thin, crispy crust - like soup described.
I used to have a Friday night card playing buddy that used to get his pizza with barbeque sauce, shrimp and pineapple. I don’t play cards with him anymore.
Feh to all of the above.
Spicy Italian sausage, green peppers, mushrooms, and onions. Thick. 2-3 glasses of Chianti to wash it down.
Aside: so thick is “Chicago style” and thin is “New York style”? I’m a Californian, and never figured out which is which.
Feh to you. WINE with pizza? Pizza and BEER. Pizza and BEER. Pizza and BEER. I’ll say it again. Pizza and BEER.
I was in a bookshop my freshman year in college, and suggested to my friend that we stop on the way back and have some pizza and wine. The bookseller took me aside and gently pointed out to me that one has BEER WITH PIZZA. That’s the way it has always been, and always will be.
Pizza with a crust a millimeter or so thick is often called “New York Style” in the blighted communities west of the Hudson River, although it’s the way it’s made throughout most of New England, too.
“Chicago style” is a deep-dish construction with a thin, flaky crust, filled with tomatoes, cheese, and (if you’re doing it right) sausage. The crust isn’t thick so much as the pizza itself is thick. My father-in-law visited from Chicago and ordered a New York Sicilian slice, thinking that it would be somehow comparable to Chicago pizza, and was miffed to learn that the thickness was due to the huge amount of bread.
Anyone who knows anything knows that Michigan has the best pizza. All the pizza componies start here and branch out because we are the best. The Tigers and Wings are owned by a pizza millionare.
I like extra cheese, pepperoni, mushrooms, sausage, ham, and bacan. Butter cheese crust is my favorite, but I also like garlic and cajun crust.
Pugluvr almost had it right. It really should be Italian Sausage and Sweet Onion. It needs to be a good spicy sausage with fennel seed.
I you want some really disgusting pizza check out this link:
http://www2.gol.com/users/erdoboy/pizza/pizzaDS.html
I love beer with pizza, too (and beer with virtually everything else), but wine leaves more room for the good stuff! If Chianti isn’t available, a spicy, peppery Zinfandel (no, NOT pink Zinfandel!) goes with that Italian sausage hotter’n a goat’s butt in a pepper patch.
Dont get me wrong when I say this, But leave it to someone from california to drink Chianti with pizza. Now I am from cali,born and raised but everyone from east coast to west coast knows you drink beer with pizza.IMHO
There are two kinds of pizza:
Thank you Ike.
That thick-crust, thin-film-of-topping stuff is crap. Just don’t do it.
I grew up in Chicago, and have always been a fan of Edwardo’s. Now that I live in Seattle, Chicago style stuffed pizza is vanishingly rare. There is one pizza place (Delfinos, for those in the Emerald City) that makes real stuffed pizza, they got the recipe from Giordano’s in Chicago, a close runner-up to Edwardo’s.
Due to some kind of left-coast wierdness, I have actually seen (though never, EVER purchased) Califoni-fied stuffed pizzas. ::shudder::
I’m with ya Sn-man. The #1 best pizza is Sausage, preferrably high-end sweet Italian Sausage, and carmelized sweet onions, with a very bright, tomato-ey sauce.
In lieu of the above, the following are acceptable:
Pineapple, Canadian Bacon or Ham, Onions, bell peppers
Fresh Tomatoes, raw garlic, onions
Banana peppers, Fresh Tomatoes, Pepperoni
this crap outfit called “Dominoes” get away with calling their garbage “pizza”?
I was talked into ordering one last week, by my stepson (against my better judgement). It is garbage! First of all - tasteless - no kidding, if you ate the box you wouldn’t know the difference!
Second: expensive-costs more than real pizza!
Third: it is delivered by pimply-faced youn cretins, wearing the dirtiest clothes (more like you would see on a homeless person).
Do yourself a favor - no matter how hungry you are, don’t waste your money on this excuse for pizza!
Cheese-stuffed crust pepperoni deluxe, with green olives and no green peppers. Follow with ample amount of bud lite draft.
Canadian Bacon and pineapple. Yum! Or just regular pepperoni with American cheese.
Yes the pizza place that makes the pesto pizza also has a clam pizza. It is not very good because the clams are not fresh. I wish Vermont was closer to the ocean then it would be perfect.
Which would be preferable to California Pizza.
I dig that Chicago Quiche though, I must admit.
But the only REAL PIZZA is the stuff you get on every street corner of Noo Yawk by uttering the magic words “Yo! Slice!”
The closest approximation down here in Raleigh is Paisano’s, though Vincent’s ain’t horrible.
Yer pal,
Satan
[sub]I HAVE BEEN SMOKE-FREE FOR:
Four months, one day, 23 hours, 31 minutes and 34 seconds.
4959 cigarettes not smoked, saving $619.90.
Life saved: 2 weeks, 3 days, 5 hours, 15 minutes.[/sub]
ATHENA HAD AN EROTIC DREAM ABOUT ME!!
Yeah! I was WAITING for ya to weigh in!
Satan started a terrific thread about pizza in the Pit about, uh, a million years or so ago. Is that sucker still accessible? If we could get it up in “Threadspotting,” it should solve all future pizza inquiries.
Pizza toppings come in three basic groups. I worked in a pizza joint while I was a freshman, so I should know. And after more years of college than I care to admit, I’ve seen both sides of the pizza process.
Good:
Mushrooms (Apparently, fungus is not a animal-like plant, but a plantlike animal. No wonder they taste so good)
olives (You know, I could live on a steady diet of nothing but olives, feta cheese, and the occasional athenian slavegirl. I would have made a great ancient greek)
sausage (Self explanatory, I would think. Assuming it hasn’t been left out in the bin for so long it turns orange and solid. As I was working in a pizza hut, this is not a safe assumption.)
bacon (Yeah, it’s terrible for you. If you’re eating pizza, you should be beyond this anyway)
garlic (anything can be imroved by adding garlic or chocolate chips. In this case, the latter is NOT recomended)
Meatball (Not sure WHY this is so much better than beef. It just is)
Jalapinos (Freaks people out, the first time. Invariably, there is a second time)
Actually, the above are just as good if you skip the pizza part, and just toss them all in a big bowl, and sprinkle with parmasian.
Acceptable: Pepperoni. (overused, but nicely greasy) Pesto. (Overrated, but still good)
Beef (If you must. There’s some clasue in the constitution somewhere that you have to put beef on everything.)
Pork (ibid.)
Onions (I love onions, but they’re a bit stringy to go with a squishy food like pizza, and they turn into grease limpit mines if you let the pizza get cold)
Poor:
Chicken (Always gives kind of a chicken parm. wannabe feel to it)
Bell Peppers (A wonderful, wonderful vegtable, that turns into mush when you cook it. Except for stuffed peppers, which are something else entirely)
Extra Cheese (Of all the things pizza could benifit from, adding still more cheese seems redundant)
Ham (Overpoweres pretty much everything. Unless you throw on pinapple, in which case THAT overpowers everything)
Pinapple (I LOVE pinaple. But not cooked at 350 degrees while soaked in grease. Please select sweet OR greasy, not both, please.)
Tomatos (Like cheese, this is another case of too much of a good thing. Why not just get two pizzas and put one on top of the other?)
Canadian Bacon (I’m sure everyone expects me to make a canadain joke. But ham-by-any-other-name just isn’t worth it)
Some “people” may put one of the following on a pizza. These people are perverts.
Potatos
Avacados
Cucumber
Any kind of fish or shellfish (with the arguable exception of eel)
If you are profoundly lucky, there is a Bertuchii’s near you, so you can sample that pinicle of human achevement, a brick oven pizza fra diablo. (Hot sausage, garlic, jalipinos)
–
“Uncle Bobo has to go see Uncle Reconstructive Urologist.”
This pizza thread done got me.
I just got back from lunch, where I enjoyed a wood-fired, thin crispy pizza topped with three sausages (Italian sausage, pepperoni, and linguica), and three mushrooms. In addition, I had a glass of CHIANTI. Yum yum yum. I finally found a good pizza place here in the Silicon Valley. It’s Willow Street Wood-Fired Pizza. More power to 'em, I say!