You're Not Ready For The Pizza Cake

Submitted by: fancylad 8 months ago in Lifestyle
Side question: What pizza place do you recommend when someone asks where the best pie is?

There are 24 comments:
Male 840
Fuck it. Just give me the heart attack already.
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Female 1,660
Giordano's in Chicago makes the best pizza anywhere, ever.

When I was in college, I delivered pizzas for Domino's, and the owner let me make pizzas to go for free when I closed. Man, I would pile on every topping. I still like Domino's occasionally.
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Male 417
8corner pizza thick buttery crust, wonderful. Best pizza I ever had was from a gas station near my dorm. Then the cook got busted for drugs, might have been why the pizza was so good.
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Male 42,934
It's lasagna :-)
And those are pizza-buns.
And that hotdog does not need relish, ew gross :p
Mmm yummy! Served with flamethrowers on top lolz!

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326
5cats A Chicago style hot dog is literally not a real hot dog unless it has relish. 
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Male 42,934
pleasestop Oh ok. I've heard of such things but I really dislike relish :p
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Male 1,923
Always recommend the best local place.  Nobody needs to be told to go to Pizza Hut or Dominos.  If you're lucky enough to be in an area with a large Italian population (or at least cosmopolitan like California) there are usually lots of choices.  I'm in the Chicago area so I can get anything.  I like the original Neapolitan style Pizzas - like squrlz said: sauce, cheese, dough and a couple of pieces of torn basil.
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Male 42,611
I make what I call "Pizza-dillas".  It's a quesadilla using a tortilla covered in pizza sauce, pepperoni and mozzarella. Top with another flour tortilla and repeat ingredients before baking.

My honey loves them.
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Male 42,611
"Pizza Cake" is just a meat pie, had those for centuries. This one just uses pepperoni instead of pork.
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Male 4,768
Yes...yes I am ready for Pizza Cake!

On a side note...I successfully achieved the ability to produce a gluten free lactose free macaroni and cheese pizza with rice noodles\crust and goat cheese.

FYI...if you know someone who is "lactose intolerant"...have them try goat or sheep cheese.  Take a Lactaid first, but you will be surprised how much cow milk sucked balls...and goat\sheep milk rulz.
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Male 21,392
I used to work at Tower Records in Anaheim during college. Our manager felt sorry for anyone who used to work Saturday nights so she'd buy us dinner at a place called Sal's Bit of Italy, also in Anaheim. It was deep dish (which I know pizza purists hate), but it was fan-fucking-tastic -- better than Chicago-born deep dish pizza. Crispy/firm crust, everything was sorted upside down (cheese on bottom, sauce on top), and a really great sauce that either makes or breaks a pizza. An XL pie was like ordering a small wading pool. Then the family sold the business, but kept their sauce and bread recipe, and food went to shit. The place was never the same again although I believe the restaurant is still there. It was one of those cheesy Italian-owned places with fake grapes and wine bottle handing from the ceilings. Boo -- just checked -- it's closed.

Now, my go to is a place in Long Beach, Ca called Michael's. The place uses one of those wood-fired ovens, and legend has it that the owner brought over his team from Italy specifically make the pies which are all hand-spun and thin-crust. Unlike other places, everything they use is farm-fresh which actually makes a difference. Highly recommended -- Zagat even awarded it "Best Pizza in the Country" in 2013.
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Male 4,768
fancylad Thanks for the post Fancy...now I want one...or four...or all of them at once!
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Male 7,244
One of the problems that plagues so much American food is quantity is used in an attempt to compensate for mediocrity, and pizza is no exception. The best pizza I have ever had has been simple, but with high-quality ingredients, expertly prepared.

Lorenzo and Sons on South Street in Philadelphia does a good job. The dough is constantly being thrown by hand, the pizzas are put together about one every 10 minutes, using fresh sauce and really good cheese. No preservatives, no gums, no stabilizers, no crap. The pizzas are baked in a brick pizza oven large enough for a man to crawl into, and if it isn't coal- or wood-fired is certainly gas-fired.

It's served just a few minutes after coming out of the oven and it is heavenly. The dough is absolutely delicious, with a mix of crispy areas and bready areas, little baked bubbles, and a yeasty taste; the cheese has a clean dairy taste, a bit of saltiness, and some oil for a wonderful mouth-feel; and the tomato sauce's umami flavor explodes in your mouth. Toppings are kept to a minimum in the true Italian style.

My problem with a lot of American pizza is the dough has little flavor--or has a faint cardboard note--and the tomato sauce and cheese have so little taste you'd swear they've been frozen for a few years. With all three fundamentals--dough, tomato sauce, and cheese--being subpar, I don't care how much stuff you pile up on top of it. It's still going to be a mediocre pizza.

It may not look all that impressive, but one taste of a slice from Lorenzo and Sons will make you a believer. A thin slice such as this has more flavor than an entire overloaded pizza pie from most other places.
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Male 4,093
squrlz4ever When I was romping around Philly, my coworker and I would frequent Snap Pizza's on Wednesday, because 1) it was behind where we lived, and 2) they gave free wine on Wednesdays.

We would also occasionally frequent LaScala's Pronto because it was just a stone's throw away from the school's admin building (the building we were hired to switch out 700 PCs)
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Male 4,768
squrlz4ever As an East Coast mofo...deep dish pizza is where it is at.

So much Cheese...so much yummy cheese.

The "fold over" though for "NYStyle" will never be topped...
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Male 851
squrlz4ever Totally agree, one simple hand made pizza with real buffalo mozzarella cheese, a nice fresh tomato sauce and fired in a searingly hot wood oven is worth more than a hundred overly topped, greasy discs of shame.
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Male 4,768
mrteatime OMfuckingG  Buffalo Mazzarella!!!!  Techically good for those who have lactose problems as well.  And it is the best of the best.  Buffalo Yogurt is also the bomb...
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Male 851
kalron27 Never had the yogurt, if I ever see it for sale here though I'll give it a whirl.
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Male 7,244
mrteatime Bingo! You nailed it in one sentence.  :)
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Male 851
squrlz4ever It's kinda made me hungry now, think I'll have a look in the fridge!
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Male 4,093
I always recommend the local pizza shop I used to work for.
Owner is an Italian immigrant. Nice guy. We always joked that he was our local mafia syndicate's busboy. (My town is mostly of Irish, Italian, or Polish descent)

If I have to recommend a chain, I favor Papa Johns and then Domino's
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Male 4,768
DuckBoy87 Shoutout to local pizza shops.  And Shoutout to Domino's, who reinvented themselves about 8-10 years ago.  My wife can get a decent gluten free tomato pie and add lactose friendly cheese at her leisure.  

It's all about the sauce...all about the sauce.
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Male 21,392
DuckBoy87 What's the local place called?
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Male 4,093
fancylad Mimo's Pizza
It's just the owner's name.
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