Pizza Is Life

[DigDog]

i approve of the paper cone of fried seafood.

 

[WelshBloke]

i approve of the paper cone of fried seafood.

It was one of those places that looks a bit ropey but then you see the food coming out. My daughter would have killed me if I hadn't got some!
Was this place...

Fried Land/ fresh pasta to go · Venice, Metropolitan City of Venice

maps.app.goo.gl

 

[bbhaag]

It was one of those places that looks a bit ropey but then you see the food coming out. My daughter would have killed me if I hadn't got some!
Was this place...

Fried Land/ fresh pasta to go · Venice, Metropolitan City of Venice

maps.app.goo.gl

Thanks for the recommendation. It was very good!

 

[K1052]

I dunno man, I kinda wanna try it, it looks pretty good! He's a New Yorker & says his favorite kind of pizza is a Chicago Thin with the air pockets. Plus I've never tried cured dough!

View attachment 131963

What's funny is that Chicago tavern style is a pizza that millions of people around the metro area eat but that only relatively recently has broken containment to the rest of the country. Everybody associates us with deep dish but that's really mostly for the tourists.

 

[WelshBloke]

Thanks for the recommendation. It was very good!
View attachment 132216

I really like the area north and west from there! It's a lot quieter than the areas to the south.

 

[Kaido]

What's funny is that Chicago tavern style is a pizza that millions of people around the metro area eat but that only relatively recently has broken containment to the rest of the country. Everybody associates us with deep dish but that's really mostly for the tourists.

And what's interesting is that a Chicago thin is NOT a New York thin:

Bar/Tavern Style Pizza Explained Characteristics, History & More

What is bar/tavern/midwest style pizza, what are its defining characteristics and historical background, what can you expect when eating it, and how is it generally prepared? This post will provide you with all the details about midwest style pizza General Background and Characteristics...

www.pizzablab.com

Now, you might be thinking, “If both New York pizza and Chicago thin crust were originally created by Italian immigrants, why are they so different?”

The answer lies in the fact that Italian immigrants who settled in New York primarily came from the Campania region, or were influenced by the baking culture of Campania, which includes Naples; On the other hand, Italian immigrants who made their way to Chicago and the Midwest came from various regions of Italy and had a different baking tradition.

As a result, the pizza in Chicago is more reminiscent of the Tonda Romana rather than the Neapolitan style. This distinction is yet another remarkable reflection of the diversity and culinary richness that each culture and tradition brings, particularly when it comes to Italy.

Pizza Tonda Romana Explained: Characteristics, History & More

What is pizza tonda romana, what are its defining characteristics and historical background, what can you expect when eating it, and how is it generally prepared? This post will provide you with all the details about pizza tonda romana General Background and Characteristics The Tonda Romana...

www.pizzablab.com

 

[DigDog]

Pizza Tonda Romana Explained: Characteristics, History & More

What is pizza tonda romana, what are its defining characteristics and historical background, what can you expect when eating it, and how is it generally prepared? This post will provide you with all the details about pizza tonda romana General Background and Characteristics The Tonda Romana...

www.pizzablab.com

my fav kind above all others. i mean, obviously, i was born with this one, so maybe i can't be totally fair.
best Romana i've ever had was nowhere near rome, but rather somewhere near Vicenza.

 

[bigboxes]

Finally broke 100 today. It was an awesome pizza. What do you guys think?

https://www.reddit.com/r/Pizza/comments/1oapwzy/four_pepper_tomato_pie

 

[DigDog]

Finally broke 100 today. It was an awesome pizza. What do you guys think?

https://www.reddit.com/r/Pizza/comments/1oapwzy/four_pepper_tomato_pie

unsolicited advice, roast your peppers before you put them on the pizza. BIG difference.

 

[bigboxes]

unsolicited advice, roast your peppers before you put them on the pizza. BIG difference.

I did roast my peppers BEFORE putting them on the pizza. It was a BIG difference! Did you read my write up?

 

[olds]

Dr Pizza is life!

 

[DigDog]

I did roast my peppers BEFORE putting them on the pizza. It was a BIG difference! Did you read my write up?

ermm ..

ok, just one time try to give them a longer time. like, really soft. skin on is optional. they should come out something like this

 

[bigboxes]

ermm ..

ok, just one time try to give them a longer time. like, really soft. skin on is optional. they should come out something like this
View attachment 132277

I'll try anything once. I do like them to be cooked less. Just trying to take up some of the moisture. And I'm ok with us having differing tastes.

 

[DigDog]

okkk, who is this ?

https://www.reddit.com/r/Pizza/comments/1obl6w3/slowed_pesto_mushroom

this has to be a practically *perfect* napoletana.

 

[Abe Froman]

And what's interesting is that a Chicago thin is NOT a New York thin:

Bar/Tavern Style Pizza Explained Characteristics, History & More

What is bar/tavern/midwest style pizza, what are its defining characteristics and historical background, what can you expect when eating it, and how is it generally prepared? This post will provide you with all the details about midwest style pizza General Background and Characteristics...

www.pizzablab.com

Pizza Tonda Romana Explained: Characteristics, History & More

What is pizza tonda romana, what are its defining characteristics and historical background, what can you expect when eating it, and how is it generally prepared? This post will provide you with all the details about pizza tonda romana General Background and Characteristics The Tonda Romana...

www.pizzablab.com

View attachment 132220

Can confirm, as a Chicagoan, I eat deep dish less than 1x/year. I eat tavern cut at least 1x/month. This is our real pizza. Deep dish is office pizza parties where executives travel in, and tourist pizza.

That said, I enjoy deep dish, but it isn't cost efficient and it's too filling. It's the wedding cake of pizzas.

 

[Chaotic42]

 

[sandorski]

We have those in stores, with Heating instructions.

 

[Chaotic42]

Having lived in both areas, I can say that food in Ohio is definitely worse than it is in The Lou, which shocked me. Even then, it's not the worst I've seen.

 

[bigboxes]

I'm making a babyback ribs pizza on Saturday. Stay tuned!

 

[RossMAN]

Dr Pizza is life!

Official @RossMAN Approved