pizza

[exhi2]

I think that's on there also, and it's some type of garlic sauce. When we order it we just ask for the Red Potato Pizza, it's one of their specialty pizzas.

 

[midwestyankee]

Gotta go with Chicago style - tis the best!

Lapp

Will you marry me?

 

[midwestyankee]

Homemade pizza is my choice. I'm tired of the pizza joints that can't make the pizza exactly the same each time....especially when I'm paying almost $30 for two freaking pizzas. One day the pizza is fine and the next time I'm pissing garlic for 3 days.

So we make our own most of the time now. Dough is made from scratch and left to rise for about an hour. Each of us makes their own pizza...and can stretch the dough out to whatever thickness they want. We do buy a sauce which has a nice flavor and always tastes the same.

We have one of those pizza stones that goes in the oven and cooks it evenly.
I much prefer making our own.

but tonight the logistics for a meal are awkward so we're ordering pizza out.

We do homemade pizza about two times for every time that we order out. And it's always a variant on Chicago deep dish pizza - made on a stone that's been heated to 500 F. My personal preference is for one with goat cheese and artichoke hearts, btw.

 

[midwestyankee]

I also make it homemade from time to time. Waggie, do you use one of those pizza paddles to get the pizza in the oven? I'm always nervous that the pizza's going to end up half on and half off the stone.

B doesn't normally eat pizza (which is odd--how can you not like pizza?), but he will eat it if I make it.

I remember well someone who used to be the queen of the Chicagoland thread here saying that she did not like pizza at all, or at least hardly enough to bother with it.

 

[midwestyankee]

Since my lentil idea went over so well, I'm sure pizza with artichoke hearts and red potatoes with soy cheese will also be a big hit.

Arthchoke hearts make for superb pizza. And I'd love to try making pizza with soy cheese, though I'd have to sneak it by my sons.

 

[Sarojaede]

Chicago Style is the only pizza worth eating.

 

[EndCredits]

But Chicago-style *is* the best.

 

[silverwhisper]

SJ, endcredits: you poor, deluded creatures...

ed

 

[midwestyankee]

Chicago Style is the only pizza worth eating.

 

[midwestyankee]

But Chicago-style *is* the best.

 

[silverwhisper]

o, yankee...



ed

 

[midwestyankee]

o, yankee...



ed

Note the poll results my friend. It's like the Yankees lead over the Red Sox at the moment.

 

[silverwhisper]

yeah, i know. what can i say, you guys are just confused.

i think you need EJ and scaly to trade barbs re: baseball. i kinda dislike the sport, myself.

ed

 

[Sarojaede]

Great..I get dancing bananas....


And ed, I may be deluded about some things, but pizza is not one of them.

 

[silverwhisper]

my dear friend, i'm sorry to report that you're mistaken in this regard. :>

o, and btw...







ed

 

[Sarojaede]

i officially hate you, ed.

and i am most definitely not mistaken about pizzas.

and damnit all this talk of pizzas is making me hungry for chicago-style pizza.

i may just know what i'm having for dinner tonight.

 

[silverwhisper]

o phooey: say it like you mean it!

and on the matter of pizza, my dear friend, you are. if you're ever this way, i shall have to demonstrate this simple fact. :>

ed

 

[TBKahuna123]

OK, so everyone likes Chicago style, deep dish pizza. I have to say, I prefer the medium crist New york style. With a deep dish your flavor is mostly dough, but if you build a hand tossed pizza right, you can get more flavors.

Now I'm nto talking sausage and pepperoni here. I'm talking gormet complex flavors. You also also have to have a GOOD flour for making dough. the first thing that hits your tongue is the crust, so with a deep dish you have too much crust flavor. It can over power your toppings. It's all in how you build your pie, how you build your dough and how you combine your flavors, not how thick your dough is.

To each there own, but I like a pizza I can fold. Oh and best toppings combo? Chicken, Cashews and Asparagus.

 

[bobsgirl]

OK, so everyone likes Chicago style, deep dish pizza. I have to say, I prefer the medium crist New york style. With a deep dish your flavor is mostly dough, but if you build a hand tossed pizza right, you can get more flavors.

Now I'm nto talking sausage and pepperoni here. I'm talking gormet complex flavors. You also also have to have a GOOD flour for making dough. the first thing that hits your tongue is the crust, so with a deep dish you have too much crust flavor. It can over power your toppings. It's all in how you build your pie, how you build your dough and how you combine your flavors, not how thick your dough is.

To each there own, but I like a pizza I can fold. Oh and best toppings combo? Chicken, Cashews and Asparagus.

You're Yank in disguise, right?

 

[Sarojaede]

o phooey: say it like you mean it!

and on the matter of pizza, my dear friend, you are. if you're ever this way, i shall have to demonstrate this simple fact. :>

ed

[growls]

There is nothing wrong with my taste in pizza!

Chicago-style pwnz all.

 

[silverwhisper]

yeah, sure... :>

ed

 

[Sarojaede]

yeah, sure... :>

ed

do NOT make me have to hurt you. i WILL enlist help.

 

[silverwhisper]

mm-hm.

[nods]

i'm sure.

[nods again]



ed