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Kirra
PostPosted: Wed Feb 09, 2011 6:58 pm 
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Thin crust or regular crust..none of that stuffed crust, yuck! Pepperoni, ham, sausage, bacon...sometimes pineapple and ham only.

Deep dish is too greasy

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Squirrel Girl
PostPosted: Wed Feb 09, 2011 7:53 pm 
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I enjoy it many ways.

Margarita is good.

Basil, spinach and garlic is also excellent.

Sometimes mushrooms and pepperoni is what I want.

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Sasandra
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PostPosted: Wed Feb 09, 2011 8:34 pm 
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Micheal wrote:
The other usage refers to a style of pizza crust rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven (as is more traditional for Italian-American pizza.) It has a crust that is usually quite oily. This style of pizza is referred to as "Greek pizza" even when it has non-Greek toppings, since it is typical of pizzerias owned by Greek immigrants. These establishments often also sell Greek specialities, such as Greek salads and gyros, and tend to brand themselves as "Pizza and Pasta" or as a "House of Pizza"; a code signifying that it is not an Italian restaurant, but a Greek-immigrant owned restaurant serving Italian-American style food.

In the United States, the latter usage appears to be specific to New England cuisine.


Yup, that's the type i'm talking about, I didn't know it more of a New England thing though. They also seem to use a different type of cheese in their cheese blend as well.
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darksiege
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PostPosted: Wed Feb 09, 2011 11:40 pm 
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http://metropizza.com

The Gotham - Pepperoni, Mushrooms, Sausage, Green Peppers, Ground Beef and Onions. (all Moose's fault)

Or...

Pepperoni and Mushroom

And I figure it is so rare when I have pizza anymore, I try and get thin crust, just so it is less carbs than the yummy and nommy crusts.

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Midgen
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PostPosted: Thu Feb 10, 2011 6:53 am 
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My preferences change, and I rarely eat the stuff any more, but to be honest, I've not met a pizza I didn't like.

Last slice I had was at the Whole Foods lunch bar. Thin, dry, crispy crust with light layer of red sauce, and some fresh chunks of mozzarella, tomatoes, garlic and red onion.
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Foamy
PostPosted: Thu Feb 10, 2011 8:23 am 
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So yeah, this thread became a reality.

Got a large, red top, extra mushroom pizza from Charlie's Pizza last night.

Yummy last night and to be yummy once again this afternoon for lunch.

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Khross
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PostPosted: Thu Feb 10, 2011 8:58 am 
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darksiege wrote:
And I figure it is so rare when I have pizza anymore, I try and get thin crust, just so it is less carbs than the yummy and nommy crusts.
There's probably not much difference in carb density between a thin crust and a hand tossed crust or pan crust, as the major difference between the three is the degree of leavening.

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Darkroland
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PostPosted: Thu Feb 10, 2011 9:24 am 
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Sasandra wrote:
Micheal wrote:
The other usage refers to a style of pizza crust rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven (as is more traditional for Italian-American pizza.) It has a crust that is usually quite oily. This style of pizza is referred to as "Greek pizza" even when it has non-Greek toppings, since it is typical of pizzerias owned by Greek immigrants. These establishments often also sell Greek specialities, such as Greek salads and gyros, and tend to brand themselves as "Pizza and Pasta" or as a "House of Pizza"; a code signifying that it is not an Italian restaurant, but a Greek-immigrant owned restaurant serving Italian-American style food.

In the United States, the latter usage appears to be specific to New England cuisine.


Yup, that's the type i'm talking about, I didn't know it more of a New England thing though. They also seem to use a different type of cheese in their cheese blend as well.


Your post has inspired me to find a greek-owned pizzeria that makes a Gyro pizza. I don't know why, but that sounds delicious right now.
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Sasandra
PostPosted: Thu Feb 10, 2011 10:01 am 
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Foamy wrote:
So yeah, this thread became a reality.

Got a large, red top, extra mushroom pizza from Charlie's Pizza last night.

Yummy last night and to be yummy once again this afternoon for lunch.


Same here, tried a new greek pizza (well new to me) place near me tonight and had an extra cheese and pepperoni pizza, so yummy, i'll definitely be going back there :mrgreen:
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Shelgeyr
PostPosted: Thu Feb 10, 2011 10:28 am 
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Kirra wrote:
Thin crust or regular crust..none of that stuffed crust, yuck! Pepperoni, ham, sausage, bacon...sometimes pineapple and ham only.

Deep dish is too greasy
While I wholeheartedly agree with the preference for thin crust over what Pizza Hut serves up as "deep dish", I've found that the Chicago Style Deep Dish served by our local pizza place is a completely different matter altogether.
Taamar and I usually get this with sausage and mushroom:
Image

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Foamy
PostPosted: Thu Feb 10, 2011 11:08 am 
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Shelgeyr wrote:
Kirra wrote:
Thin crust or regular crust..none of that stuffed crust, yuck! Pepperoni, ham, sausage, bacon...sometimes pineapple and ham only.

Deep dish is too greasy
While I wholeheartedly agree with the preference for thin crust over what Pizza Hut serves up as "deep dish", I've found that the Chicago Style Deep Dish served by our local pizza place is a completely different matter altogether.
Taamar and I usually get this with sausage and mushroom:
Quote:
Picture of something that I do not recognize as a pizza


What did I say! GET OUT! :P

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Colphax
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PostPosted: Thu Feb 10, 2011 11:26 am 
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Ham, bacon, pineapple. Occasionally I'll add in onions,

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Kaffis Mark V
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PostPosted: Thu Feb 10, 2011 11:29 am 
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And what did I say? You're already halfway there with your "sauce on top" mumblings. We'll convert you, yet!

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Foamy
PostPosted: Thu Feb 10, 2011 11:32 am 
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I will never convert!

The red top is just a normal pizza with the application of the toppings reversed. Additionally, I think they use a little more sauce than they normally do. The end result is a thin crust (Very non-doughy) pizza that is more 'juicy' than cheesy. Not a lot of grease and the crust is nothing like the non-pizza abomination pictured in Shel's post above.

Much H8 for the deepdish pizza crust. It is like a terrible oily greasy bread. Doesn't classify as a pizza in my book.

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Kaffis Mark V
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PostPosted: Thu Feb 10, 2011 11:44 am 
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Now, I'll grant you that the crust isn't what I eat Chicago style for (that honor goes to the delicious helping of cheese and chunky sauce and big, filling topping ratio), but a true Chicago style crust shouldn't really be greasy; it should be flaky. I still find it a bit too dry, but I overlook that to get a shot at the rest of the delicious pizza when I get the opportunity.

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Darkroland
PostPosted: Thu Feb 10, 2011 12:23 pm 
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That's not a pizza, it's a cherry pie!
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Sasandra
PostPosted: Thu Feb 10, 2011 12:31 pm 
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Darkroland wrote:
That's not a pizza, it's a cherry pie!


That.


Really that doesn't even resemble a pizza to me, it does look like something closer to a pie than a pizza.
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Oonagh
PostPosted: Thu Feb 10, 2011 1:50 pm 
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MMMMMMM! Cold left-over Pizza for Lunch.

Yummy

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Aethien
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PostPosted: Thu Feb 10, 2011 1:53 pm 
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I've suggested this before, don't know if anyone took me up on the suggestion. But if you like a thin-crust pizza with a nice smoky flavor, you must try grilling your pizza. They make a margherita pizza in this video, but another good one is a Greek pizza (ingredients, not style). In fact, you don't even really need sauce - just a brushing of good olive oil, kalamata olives, slices tomatos, feta, and maybe some pepperoni. Most people say a pizza made like this is the best they've ever had.

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Foamy
PostPosted: Thu Feb 10, 2011 2:00 pm 
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Oonagh wrote:
MMMMMMM! Cold left-over Pizza for Lunch.

Yummy


I had my leftover pizza with the aformentioned Tabasco sauce and a heaping helping of jalapeno slices I found in the fridge at work leftover from a catered meeting yesterday.

THATS....a spicy meat-a-ball.

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Shelgeyr
PostPosted: Thu Feb 10, 2011 4:48 pm 
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Foamy wrote:
Quote:
Picture of something that I do not recognize as a pizza
What did I say! GET OUT! :P
Foamy wrote:
Much H8 for the deepdish pizza crust. It is like a terrible oily greasy bread. Doesn't classify as a pizza in my book.
Now shut your pie-hole and take a closer look at this crust. This is not oily or greasy. Go ahead, LOOK at it before continuing further with your brainwashed hatemongering.
Image

If that image isn't large enough for you to be able to detect that it isn't a greasy, oily Pizza Hut crust ... try these:
Spoiler:
Image

Spoiler:
Image


You wanna hate on oily crusts, please feel free to do so; but don't go labeling all deep-dish crust as such, cuz it just ain't so.

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Taamar
PostPosted: Thu Feb 10, 2011 4:49 pm 
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Foamy wrote:

Much H8 for the deepdish pizza crust. It is like a terrible oily greasy bread. Doesn't classify as a pizza in my book.


Shame you don't have any decent pizza places nearby... the good ones don't have ANY oil on the deep dish crusts. The oiliest pizzas I've ever had have been the NY folding slices.
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Foamy
PostPosted: Thu Feb 10, 2011 4:56 pm 
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Shelgeyr wrote:
Much anger and stuff


Um, relax maybe. :roll:

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Shelgeyr
PostPosted: Thu Feb 10, 2011 4:58 pm 
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Foamy wrote:
Shelgeyr wrote:
Much anger and stuff
Um, relax maybe. :roll:
Oh yeah, sure. I'll relax with a good pizza. You should try it.

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Foamy
PostPosted: Thu Feb 10, 2011 4:58 pm 
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Taamar wrote:
Foamy wrote:

Much H8 for the deepdish pizza crust. It is like a terrible oily greasy bread. Doesn't classify as a pizza in my book.


Shame you don't have any decent pizza places nearby... the good ones don't have ANY oil on the deep dish crusts. The oiliest pizzas I've ever had have been the NY folding slices.


Well, the only one Oonagh and I had was crap. Really gave us a bad taste for deepdish "pizza". I will have to try and find a place that does it better than the one we had.

Just when I want pizza, deepdish is not what comes to mind. It's more of a tomato and topping potpie. Pizza to me will always be NY style.

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