Kevin's Watch

I'm currently residing in the after-effects of pizza heaven - stopped by Giordano's last night, arguably the best pizza place in Chicago, and got a couple of deep dish with my parents.

It was delicious.

Stonemaybe wrote:Pineapple
Halepenos
lots of cheese
onion
spicy ground beef
garlic
fresh tomatoes
capers

That sounds damn good. I've been ordering a lot of jalepano and pineapple pizzas lately. The spiciness and sweetness combine deliciously.

My favorite is a classic Margherita pizza like they make in Italy. Cooked in a wood-fire oven. Thin hand kneaded crust. Tomatoes, fresh basil, slices of mozzarella cheese, olive oil. Fantastic. You'd be surprised how the simplicity really allows the flavors to shine.

It looks like this:




Yeah, it's ugly. But it was originally developed to represent the color of the Italian flag for Queen Margherita of Savoy 1889.
en.wikipedia.org/wiki/History_of_pizza# ... and_Naples

As for delivery, it's hard to beat the Kentucky original: Papa John's pizza.

If you dont mind a thin crust and you're hankering for a quick pizza for lunch without the epic long wait for delivery you can allways use greek pita bread as the base.

mmm .. thin and crispy is my favourite generic pizza crust order .. but for a gourmet pizza .. i want it stone fired and perfect .. like the wonderous pic above


*drools incessantly*

<mmm ... notes that is sitting in a pool of drool>

^
Goes well with her post in the Beer thread in this forum.

lorin wrote:

Oh my! I am jealous!

As with most things I like pizza traditional and simple.

Thin crust. Dough only needs water, sea salt, veery little yeast (and longer rising process to get more elastic) and water for the dough).

For the sauce (canned) squashed San Marzano tomatoes seasoned with a bit of salt and pepper. Spread thin on the dove.

For the topping it's either a classical "magherita" or black olives, capers and anchovis for me.

A handful of parmesan and/or a few stripes of mozzarella (for this I use cow milk cheese, the fior die latte) - that's all I need.

Preferably out of the wood fired oven.

lorin wrote:

I hope he shared.....lol

Welcome to The Galley, Ezio!
Please feel free to introduce and tell us a little of yourself in the Say Hello in Here thread up in The Summonsing.

Be Welcome to the Watch, Ezio.
Be Well Come and True.

I've been sick, so Monday I didn't really eat much and on Tuesday I didn't feel safe to drive so I ordered a pizza. I travel a lot, and I have found that I get the most consistent product and service from Domino's. Plus, I usually get the Domino's thin crust which is the healthiest pizza of the major chains.

Yesterday, however, I got a Papa John's regular crust works minus the green peppers and black olives and plus jalapenos and anchovies. ( All Papa's large pies are $10 right now- any way you want it). I got three meals out of it and I had forgotten how much I liked a Papa original crust reheated. You gotta bake it in the oven though. And then lightly broil the top.

Few leftovers taste better reheated; Chili and Papa John's original crust pizza are among them, though.

The revamped Dominos is pretty good. Not a huge difference, but noticeable.

I never thought I'd eat Little Caesar's, until my 9-yr-old had it at a friend's B-day party and requested it for himself. I thought, "What the hell? It's 5 bucks." Now two large LC pizzas have become our Monday night staple, on the way home from Cub Scouts meeting. There's not too many meals you can pick up instantly at a drive-thru for $10 bucks, and feeds four people for a couple days. It's surprisingly edible. It's up there with frozen pizza.

When there was a Little Caesar open near me, I'd pick it a couple up once in a while. It's not bad. Domino's, I haven't had since I was in college. A long time ago. A friend of mine bought a pizza pub last year. They have a good one. Almost cracker thin crust. Good sausage recipe. I pick up a pizza a week from her.

Jalapenos kind of overwhelm the other toppings, imo. I like to contrast pineapple with pepperoni.

Little Caesar isn't bad for the price. The weird thing is that they charge more for a veggie pizza.

I've probably said this before, but one of the things I miss the most about the west coast is Round Table Pizza. Not cheap, but probably the best chain pizza in the country.

Me, I like bacon (regular) and pineapple.

Dmaelon wrote:

Jalapenos kind of overwhelm the other toppings, imo. I like to contrast pineapple with pepperoni.

Ah, but if you pick them off, you get that flavor w/out overwhelming yourself and it's especially good with pineapples and Italian sausage or pepperoni. There's something about the sweet with the heat that's awesome. You'll get to where you don't pick as many of them off after several pies that way. I have seen lots of people try pizza this way and have never seen anyone dislike it, in fact it becomes a regular thing for many if not most.

I prefer asking for banana pepper rings instead of jalapenos. They are probably the equivalent of picking off the jalapenos in heat, without having to actually pick them off.

Forget Jalapenos - chose habaneros.

Menolly, you have a lot of sage kitchen advice, but I gotta strongly disagree with banana peppers being similar to jalepenos on a pizza. (I know that's not exactly what you wrote.) The heat, texture, and flavor are completely different to me. And I don't find them to be as good a compliment to the pineapples. But that's the great thing about pizza. There's at least one favorite for everyone.

Banana Peppers? You Americans

Stonemaybe wrote:Banana Peppers? You Americans

...my apologies for the size of the photo, but I don't want to resize it and upload elsewhere...



Yes, Stone.
banana pepper rings...
yumm...