Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Meatwad on November 03, 2006, 07:32:53 PM
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Why to pizzas have to have sausage on it?
I am hungry for a pizza, so I go to the local store and pick up one of them Digorno supreme pizzas. Pepperoni and cheese are too plain, I want some fixins on mine. The only other variety there is a supreme which looks good, EXCEPT for sausage on them. Everytime I get one I will pick off every last piece of it in the pizza. Looks like frozen boogers and turds stuck to a prefectly fine pizza. One time I tried to eat it without picking them off and all I could taste afterwards was nasty cheap sausage grease.
I just want a sausage free pizza, maybe a "No Sausage Supreme". In small letters under it, it would say "recommended by Meatwad". Its a perfect sale.
Yuck.
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The cheap crap you get on frozen pizzas barely qualifies as sausage. Good sausage on a pizza is unbeatable.
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No problem with Sausage on Pizza here.
Actually Sausage and onion is my favorite
Store bought Pizza, Dominoes, and Little Ceasers is NOT real pizza.
What I dnt get is all this other crap pizza joints are ruining pizzas with these days, Chicken , broccoli ,and fliping pineapple. just to name a few
C'mon that crap doesnt belong on pizza!
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Lemon juice sausage on pizza...delicious
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Dred, I'm with ya. Sausage yes, Pineapple, hell no!
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good pizza = delicious...
if only i could find a place that sells good pizza.
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Please, have mercy! No more pizza posts. Some of us are supposed to avoid wonderful yummy things like cheese and dough, let alone sausage.
Nothing like a lettuce wrap of broccoli, raisins, chopped onion, and tomato chunks.
NOT
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Deepdish pizza, 4 inches thick. Crust is crisp and golden brown. Gooey cheese with pepperoni, mushrooms, canadian bacon, and maybe a few olives. Now thats a PIZZA.
Now I've never seen heaven, but for one moment, one point in time, I was there. The place was called "The Pizzeria", Union Station, Washingon DC.
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there are only 4 slices in a pizza. these slices should cost no more than $4.00 with a can of pop, and the pizza had better be made with good quality toppings, and be completly fresh out of the pizza oven...
i got spoiled in ontario, at the aptly named perfect pizza. havent been able to enjoy a single slice since...
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I too dislike ground sausage, and ground beef on pizza. Peporoni, bacon, ham, canadian bacon, pile it on! But hold the clods of ground flesh please.
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Originally posted by vorticon
there are only 4 slices in a pizza. these slices should cost no more than $4.00 with a can of pop, and the pizza had better be made with good quality toppings, and be completly fresh out of the pizza oven...
i got spoiled in ontario, at the aptly named perfect pizza. havent been able to enjoy a single slice since...
Haha! You said pop!
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Originally posted by Suave
Haha! You said pop!
well im a bit to old for a sodie, aint i?
or young.
im not sure which.
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Wow...those Digirorno Supreme Pizzas are so good I can't believe you dont like the sausage. Try a supreme Red Baron Pizza...just as good if not better. Oh and never read the ingredients on the $.99 pizzas....youll be surprised what they use for cheese.
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Originally posted by vorticon
well im a bit to old for a sodie, aint i?
or young.
im not sure which.
No prob. When I go home on vacation people make fun of me for calling pop "soda".
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I had to abandon my steady pizza joint for a new one.
Main owner an Italian is going into semi retirement and..
Im seeing more and more of this.
Pizza shops being run by Mexicans.
Now them being mexican isnt the problem.
Cept they make a lousy pie.
THAT is the problem.
When the owner is there thr pie is fine.
When the wet...err Mexicans are it tastes like crap
Sometimes we get it delivered and you can tewll who made it by the way it tasted.
I just couldnt deal with it anymore.
So now I go 1 1/2 miles farther.
Around here the pie type pizza is the most popular.
What you call "Deep dish" we call "Sicillian pizza"
Both are good depending on what mood Im in.
Typically I like the thinner pie more often though as with the deepdish I feel like Im just eating freash baked bread with sauce and toppings on it.
which essentially is exactly what it is.
Near as I can tell and from what Ive experianced. It seems to get a real pizza. Deepdish or Pie style the farther you are away from NY City and the Tri state area. (for pie style) and the farther you get away from Chicago (For Deep dish) the harder it is to find a good pizza.
Odds are if you live more then a one state radius of either of these areas.
you only think youve had a good pizza.
Unless you got lucky and found that 1 in a million.
Example. I know a guy who had pie from the tri state area here for a while then went back to California and spent a year and a half trying every pizza joint in a hour and a half radius till he finally found one that made Pizza as good as the ones he had here.
Been a while since I talked to him but the last I heard he literally would drive an hour and a half to get a good pie.
Needless to say Pizza wasnt a regular Item on his dinner menu LOL
Forget those Gormet type pizza joints. They do NOT serve real pizza the way its supposed to taste. The stuff they make is an insult to pizza calling it such and something akin to the way Tommy Chong put a Mecedes front grill on his volkswagon. You can call it a mercedes all you want. Its still only a volkswagon
To get a real pizza you have to go to a Mom and Pop type joint. with real brick ovens
The mom usually either weighs in at around 250 or has a butt so big it follows her by the quarter hour. And thew pop usually has silver hair and /or a round face often his name is Vinnie. Or Domonic has a mean temper and only speaks boken English.
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WOW never thought I'd see the day.
a bunch of guys talkin bout sausage
and who's sausage tastes the best, and I can't believe you don't like the sausage:rofl :rofl :rofl :rofl :rofl
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Originally posted by doobs
WOW never thought I'd see the day.
a bunch of guys talkin bout sausage
and who's sausage tastes the best, and I can't believe you don't like the sausage:rofl :rofl :rofl :rofl :rofl
Ehhh tell it to Rossi
I bet hes got a sausage for ya ;)
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I like DiGiorno better than most chain pizzas. Of course I load it up with extra cheese and pepperoni.
As far as the sausage issue goes, I like it on pizza. Anchovies and pineapple are a whole different issue.
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You must change your name to Veggie Wad
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Meat good, sausage on a pizza bad.
I am "No-sausage-on-pizza-wad"
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Anthony's Pizza is the best pizza around here, Nicolo's was good but I haven't had it in years. Both chain joints so... The BEST pizza is made by my dad, haven't found pizza that can beat it yet.
Dred, have you ever heard of California Pizza Kitchen? :eek:
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who says too many toppings???
there is this little local place where I live called lamp post pizza and they have this pizza called "the whole nine yards" Bacon, sausage *WHICH IS REAL ZOMG*, pepperonni, lotsa cheese, peppers, and red onions
thats some good stuff :aok
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Originally posted by Meatwad
I am "No-sausage-on-pizza-wad"
lol
:huh
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:cool:
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lol sig
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loler
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if you want a decent pie around here you have to make it yourself. the local shops are all going frozen crusts and canned ingredients.
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i always thought "pepperonnipizza" was one word.
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Originally posted by storch
if you want a decent pie around here you have to make it yourself. the local shops are all going frozen crusts and canned ingredients.
Here here, storch. King Arthur makes a great pizza flour dough mix. Rao's Marinara is hard to beat for a jar sauce...pricey but worth every dime. Most supermarkets sell great fresh Italian Sweet sausage. Who needs DiGiorno's?
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In most parts of the US, a good pizza simply not available. The same goes for Europe North of the Alps.
The reason is simple: Most people -- Italians included -- consider pizza to be humble fare, not worthy of a lavish meal. You know, it's pizza. So most places compete on the price and thin margins. Immigrant labor is one way to compete on the price. If said immigrants are sicilians or neapolitans, you might get a good pizza. If their notion of pizza is "Lahmajun with cheese" or "a gringo Tostada", you probably won't, especially if the owner is not an immigrant (the owner might very well be enlightened and a fair employer, but more likely, he's pinching pennies everywhere he can)..
In short, if everyone is competing to bring you the cheapest, fastest pizza, nobody's gonna try to give you one that actually tastes good. That's why thy try to sell the pizza on the quality of the toppings: because the fundamentals, the dough, the sauce and the cheese, are crap. You can't have a winning game plan with crappy fundamentals.
So what do you do?
Well, first you buy a rock and a peel. A rock (sometimes called a "pizza stone") will set you back all of $20, the price of one large pizza. It should be square and as thick as possible. Chances are you'll have to make do with a round and thin one. No biggie.
Second, you learn how to make pizza dough, from flour, yeast, water and olive oil. I just walked into the other room and made some -- it takes 5 minutes, less time that it takes to bicker over what toppings to put on.
Third, you grab some tomato sauce, some full-milk, full-fat, god-fearing mozzarella balls (the kind that comes in liquid), some parmesan, and the toppings that God and your friends command: no little "sausage turds" here -- but pepperoni, a proper spicy sausage, merguez, or whatever else you can get that you know tastes good.
When the rock is hot and the dough ready, you make the pizza that you want to eat. It takes practically no time, and you need a really good pizzeria to beat it.
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We have a "hole-in-the-wall" Pizza joint not even a mile from us. I always get mild pepper rings and ham on mine. They do have the best pizza around here.
The best pizza I have had to date? Dam Site Inn in Hell, Michigan.
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I have a stand mixer so making the dough is just a minutes worth of work at worst. Pizza stones work fine but don't underestimate a 1/2 sheet or pizza pan with some olive oil on the bottom. It's more effort to go pick up a crappy pizza than it is to make a good one.
P.S. If you want something good and different try grilling your pizza. I'll ellaborate if anyone wants to know.
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I wont tolerate spinecrapple or any other fruity vegetable thingies on my pizza.
The best pizza is made at home by the missus, some gooooood cheese, tomato sauce, beef, onions and a few spices... thats it. No more crap on it than that.
JUST SAY NO.. to addons and gadgets on yer pizza.
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I tried something new a couple of weeks ago that turned out awesome. Sourdough crust. (For a true deep dish) Gonna make some more for football tommorow.
BTW- if you learn to avoid the chains, you can still get good pizza in the midwest. We have a local chain for pan pizza called Micheleo's that is real good. And if thin is what you want, nothing beats Monical's. The thing I have trouble finding around here is a good stuffed pizza outside of Chicago. All the local joints screw up the dough.
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doesanyone know a great recipe for deep dish? I never could get that right. Something close to pizzaria uno? or better..?
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The oiled pan is a favorite of mine. My favorite pizzeria in Pisa (Il Montino) uses this approach in combination with a wood-fired stove. The result is a pizza that causes a bit of controversy, as its crust is almost fried, but for me, it's damn tasty.
The rock ain't a gadget -- it's how breadbaking should be done. Basic physics -- stick a pizza pan in the oven on a rack, and you have a round object floating in air, often on a nice metal conductor that spans the temperature of the raw dough and hot oven. Air is a good insulator. So the gradient between the center of the dough and the outside is shallow, resulting in a "spongy" pizza. If the pan doesn't have holes in the bottom, the bottom is actually softer than the rest, because moisture gets trapped. Then, when you slap toppings on it, the top of the pizza dough is raw -- since it cooks last.
But, you put a rock in there, and its porosity prevents the moisture from accumulating. And when the rock is hot, it stays hot, and cooks that pizza straight.
Now, for deep dish, I'd use an oiled pan on a rock, but at a lower core temperature (Say 400 degrees). Use a sponge the night before, high gluten flour, and get that yeast really going.
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Rabbid,
My dad goes to cooking supply stores and buys peels, stones, pans etc. He got a spring form pan that he uses for deep dish that works pretty well I guess. 1 layer of toppings and sauce, a layer of dough, and more toppings I think is how he does it. I've only ever had the standard pie. Grilled pizza is, however, delicious.
Do the same with quesadillas, lightly oil the side that will face the flame, add your cheese, chicken, beans, avocado etc. Put on the other side and flip when they are crunchy.
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Originally posted by Max
Here here, storch. King Arthur makes a great pizza flour dough mix. Rao's Marinara is hard to beat for a jar sauce...pricey but worth every dime. Most supermarkets sell great fresh Italian Sweet sausage. Who needs DiGiorno's?
rofl Rao's is supermarkets now?
nothing sells italian food like having a mob hit in your restaurant zOMG thats authentic!!!:aok :aok :aok
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I agree with Storch....make your own.
You'd be surprised how much larger, and how many MORE pizzas you can get (yield) made at home over the price of take out/delivery.
On Emeril Lagasse's website he has a recipe for "Tomato Sauce":
http://www.emerils.com/recipes/by_name/tomato_sauce.html
If you use it for pizza, just cut the basil to 1/8th cup, and add 1/8th cup of oregano....it's KILLER!
Once you use this VERY simple sauce, you will NEVER go back.
I use it on my home made thin crust, thick crust, and my favorite...Chicago Style Deep Dish...
BTW: most pizzas with sausage get greasy because the sausage was put on the pie raw. I pre-cook sausage in a light basting of balsamic vinegar and let it sit on paper towels to get rid of the excess fat.
Stuffed crust is also a piece of cake....it's string cheese.
PS--Our community has an AWESOME pizza maker we can ask for advice, it's PAN (aka Panman back in Air Warrior) he's with the "Regulators".
ROX
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Casino... chicago style deep dish.... One thing I never mastered... All of my others rock. Suggestions?
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I like sausage on pizza. Its one of the only things I like on pizza.
Each has his own taste.
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Oddly enough...the worst pizza I've ever had was...in Italy.
:huh
Oh yeah, pizza isn't pizza without sausage on it. And black olives. The more the better. **** yeah, I love pizza.
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Originally posted by DiabloTX
Oddly enough...the worst pizza I've ever had was...in Italy.
:huh
Oh yeah, pizza isn't pizza without sausage on it. And black olives. The more the better. **** yeah, I love pizza.
I agree. pizza in italy is horrible. I think the best pizza I've had is in chicago.
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Damn, you too? Snipe's castle on mainside at NTC had stuffed style Chicago pizza that was the first of it's type that I ever tried. To this day my favorite pizza was that at snipe's castle. Especially on a cold miserable February day up there.
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one of my buddies recently had a client send him a chicago pizza on dry ice.
it arrived on his way out of town so he asked if we wanted it.
it had that specific beer flavoring that seems to find its way into all of the best midwestern recipes.
incredible.
made me homesick.
i agree. you want good za?
chicago.
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Well, actually, when I eat a pizza anyway, it's tough to beat Uno's original Chicago style lubricated with Uno's Amber Ale.
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Originally posted by DiabloTX
Damn, you too? Snipe's castle on mainside at NTC had stuffed style Chicago pizza that was the first of it's type that I ever tried. To this day my favorite pizza was that at snipe's castle. Especially on a cold miserable February day up there.
yup.
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Originally posted by DiabloTX
Oddly enough...the worst pizza I've ever had was...in Italy.
:huh
Oh yeah, pizza isn't pizza without sausage on it. And black olives. The more the better. **** yeah, I love pizza.
Yup, wasn't too excited about pizza in Italy either, had one just outside the Vatican once that even had spinach on it. It's all a matter of what you are used to I guess. Had pizza there that wasn't too bad, but Chicago still makes the best.
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I live in Chicago. Man are we over loaded with great pizza.
The best Deep dish pizza is Lou Malnatis. Now this is DEEP DISH PIZZA. If you do not live by chicago you can have one ordered and delivered frozen to your house. http://www.loumalnatis.com/
For Frozen pizza I like Home Run Inn. The crust is buttery and crisp. The sausage and pepporini, is the best.
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I forgot about Beau Jo's, they make a pretty good pizza, crusts are huge which is why they serve honey, they're honey cheddar bread isn't bad either. I thought I heard that pizza was a food for the lower classes in Italy which would explain the lack of quality I guess. I could very well be wrong and it might just be different tastes.
We homemade pizza tonight and I like to make my own because my parents like lots, lots, LOTS of cheese and I'm more about the toppings with a sprinkling of cheese. Oh yeah, what's your guys feeling on red sauce? Most of my family won't eat it, they prefer "white sauce" or olive oil with dried spices in it.
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i like-a da white-a sauce-a.
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Originally posted by nirvana
I forgot about Beau Jo's, they make a pretty good pizza, crusts are huge which is why they serve honey, they're honey cheddar bread isn't bad either. I thought I heard that pizza was a food for the lower classes in Italy which would explain the lack of quality I guess. I could very well be wrong and it might just be different tastes.
We homemade pizza tonight and I like to make my own because my parents like lots, lots, LOTS of cheese and I'm more about the toppings with a sprinkling of cheese. Oh yeah, what's your guys feeling on red sauce? Most of my family won't eat it, they prefer "white sauce" or olive oil with dried spices in it.
Well Pizza startet its life as pice of round bread were they put leftovers on. Great way to make the more expencive foods (toppings) last longer. It evolved from there, but not too much. This info i have from my uncle and how their family lived over the generations and what pizza means to them. This means that their pizzas often were made with alot of variation in the toppings depending on what they had at home. The sauce and bread were usually the only constants and each family had their own "secret" recipes for sauce and bread.
The last time i was in Italy their neighbours came over and had brought their own pizzas and pastas, and i got to tast many different varietys and some really awesome sauces.
If I had stayed with them for an entire summer i would get superduper fat!
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It wasn't like the pizza in Italy tasted like ass, it just didn't have much flavor to it at all. Instead of tomato sauce it had whole sliced tomatos and sliced bacon, which in my book, make a good combo for, oh, a sandwich. It was rather bland...like most European food I had over there.
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Originally posted by DiabloTX
tasted like ass.
:huh ?
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Had a guy from NJ tell me that about our pizza here in TX. Now I say it all the time.
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Trust him JB88 he know what he is speaking about :p
Seriously : pizza + pineapple = CRIME.
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Originally posted by DiabloTX
It wasn't like the pizza in Italy tasted like ass, it just didn't have much flavor to it at all. Instead of tomato sauce it had whole sliced tomatos and sliced bacon, which in my book, make a good combo for, oh, a sandwich. It was rather bland...like most European food I had over there.
Have you tasted baby-seal sprinkled with whale meat on a bed of lutefisk?
yummy!... not bland at all :D
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I think I just puked in my mouth a little.
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do you skin the baby seal first or do you eat it pelt and all?
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diabilto, I can't agree with the bland food comment. having never tasted bellybutton yet so I can't comment but I have had horse and it was actually pretty tasty when prepared as a tasajo. with regard to your comment about food in europe my take is that with the exception of england I found european cuisine to be very good, moreso in southern europe. perhaps you are used to the highly spiced and hot cooking from tejas and your palate is unhappy unless it's in five alarm mode?
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Originally posted by storch
do you skin the baby seal first or do you eat it pelt and all?
Just a stake thru the animal and let it rotate over a fire.
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do you utilize utensils or do you eat it with your hands?
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depends on the company
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Heh. Pizza in Italy is simple food for a low price. Like anywhere else in the world, there's a lot of variation. Also, if you're in an area with a lot of tourist traffic, don't expect a revelation. They can serve you bland crap and get away with it.
Here's a few notes:
In Rome in particular, you encounter the Pizza Rustica -- a big hunk of bread with vaguely pizzaesque toppings on it that you buy by the slice or by weight. Sometimes these are very good. Usually it's bulk sandwich food, with a wider variety of toppings than what you'd expect. (you can find it elsewhere too, but often the "pizza" moniker drops off).
In general, what you want is a small place, with a whole bunch of employees crammed around a wood fire, and a crowd of people ordering individual pizzas. You find one of those, and you'll get at least good pizza.
More elegant restaurants are a little trickier -- generally ask around. If you see on the menu a pizza margherita DOC (the DOC is important), they at least have the raw materials to make a proper pizza.
My tomato sauce:
(Chicken Stock!? Bah)
You're gonna be cooking the pizza, with the sauce on it, and using tons of mozzarella to balance the fat, so no need for fine tuning here: cook some canned tomatoes.
So crushed canned tomatoes
garlic
bay leaf
some red wine
some spices. (basil and oregano. Sometimes throw in fennel to keep people guessing).
Huy Fong brand Sriracha chili sauce
cook the ingredients.
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Hey DadRabbit!
I defer to the Master, Emeril Lagasse for most recipes, but use this one as a base, and do your own modifications from there.
http://www.emerils.com/recipes/by_name/chicago_style_italian_sausage_and_pepper_deep_dish_pizza.html
Sadly, the recipie ASSUMES you have the deep dish pan already, you can get one at "Bed, Bath, & Beyond", or even order one off the internet. The best substitute is a casarole style pan that has at least a 3" rim.
It will yield 2 deep dish pizzas. Be VERY carefull on the crust, as it is the KEY. Use the Emeril's "Tomato Sauce" ....link is provided:
http://www.emerils.com/recipes/by_name/tomato_sauce.html
JEBUS is right, if you are ever within a 40 mile radius of Michigan Avenue, you can usually find KILLER deep dish...
I recommend "Potesta's" on Greenbay Road in Waukegan, IL, and the other is "The Silo" near Half Day, IL.
If I can ever be of help...email me at rockradio1-at-aol-dot-com
ROX
PigStompers
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Originally posted by storch
diabilto, I can't agree with the bland food comment. having never tasted bellybutton yet so I can't comment but I have had horse and it was actually pretty tasty when prepared as a tasajo. with regard to your comment about food in europe my take is that with the exception of england I found european cuisine to be very good, moreso in southern europe. perhaps you are used to the highly spiced and hot cooking from tejas and your palate is unhappy unless it's in five alarm mode?
"Bland" compared to Tejas fare, yes. Bad? No. Just not overwhelming. I had the most amazing real veal in a little cafe in Naples with a side of pasta and a coke for about $5. I did have some Euro food that blew me out of the water but for the most part it was rather unexciting to me. As I have not been to the UK yet I can't comment on haggis yet.
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Respekt for Grandiosa!
http://www.youtube.com/watch?v=l17q9tabiQE
:lol
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That commercial makes me wanna turn the channel, not buy pizza.
You silly, silly Euro's.
:D
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We know! :D