The Official Pizza Thread - Discuss all pizza here

I found those Uno Pizzeria Chicago deep dish style pizzas at my local Kroger-owned market recently and I actually found the balls to ask the manager when they get 'em, they apparently get them once or twice a week. I guess the ones I found at a different-but-still-Kroger-owned market was testing 'em out.

Oh, and I solved the issue of the bottom falling through with a baking sheet.
AnOminous said:
Jihad on that. Death to that. We need to nuke whatever subhumans did that and then put "Americana" on it.
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I hate to be the one to tell you this but it's the Italians that invented pizza Americana.
 
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The Mass Shooter Ron Soye said:
I'd try fermenting the dough instead of letting it rise for 30-60m in the oven but I'm lazy. I saw a guy on YouTube and he ferments dough for like a week in the fridge.
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I really recommend this. When I do dough, I make about four batches at once, and make a pizza every other day. The fourth is like sourdough and I make breadsticks with that.

I seriously recommend this if you're lazy because you don't get lazier than mixing up some dough and then waiting a week.
 
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Archeops said:
Oh, and I solved the issue of the bottom falling through with a baking sheet.
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A spring-form pan does the trick. It's really called deep dish for a reason. I don't like many of them because they're too greasy and doughy.

Margherita is probably the perfect form of pizza.
 
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This stuff is better than it has any right to be.
 
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Jason Wynn said:
Normally I’m of the opinion all pizza is good pizza, but (unpopular opinion) Little Caesar’s has really gone downhill since the 90s and early 2000s. I know, I know, it’s cheap ass pizza so lower expectations, which I do, still at the bottom tier list for me.

Truly unpopular pizza opinion? 7-Eleven’s gross pizza tastes better than Little Caesar’s
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Little Caesars is inconsistent and the quality varies by location. The one in my old neighborhood made all their pizzas fresh and the food was delicious. Then you have the shitty locations where their pizzas have been sitting on the heaters all day and they don't even bother to put garlic on the crust.
 
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You know what pizza I've been craving for lately? Shakey's. Maybe I'll go to one of their lunch buffets and pig out.
AnOminous said:
A spring-form pan does the trick. It's really called deep dish for a reason. I don't like many of them because they're too greasy and doughy.
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I did some research and apparently Uno Pizzeria pre-bakes their crusts and I think part of the reason why the supermarket versions do the whole "fall apart at the center" bit is because the crust gets soggy when it sits for lord knows how long in transit and in the refrigerated deli section.

Although that bit about using springform pans is good to know, I may try to make my own deep-dish pizzas at home now.
AnOminous said:
Margherita is probably the perfect form of pizza.
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I've honestly never been a fan of fresh basil but it's one of the few common fresh herbs I can tolerate.
 
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The best local pizza in Anchorage is at Moose's Tooth or Bear Tooth. They also brew their own beers.
 
Richey Edwards said:
Little Caesars is inconsistent and the quality varies by location. The one in my old neighborhood made all their pizzas fresh and the food was delicious. Then you have the shitty locations where their pizzas have been sitting on the heaters all day and they don't even bother to put garlic on the crust.
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Little Caesars normally SHOULDN'T put on that fake oily/garlic stuff like Domino's puts on.
 
had a slice of that Little Caesars pretzel pizza
not bad
not enough to make me want to go to a LC but not a bad cheap pizza at all, sorta put me in the mood for (somebody else to pay for) Hungry Howies
 
Richey Edwards said:
Little Caesars is inconsistent and the quality varies by location.
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IMO all the chains suck. And if you're unlucky enough to have no decent local place, you more or less have to make it yourself if you want a decent pizza.
 
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The Mass Shooter Ron Soye said:
How I've been making pizza crust the last several times adapted from this.

Mix 3/4 cup water with sugar, a little molasses, and a generous amount of yeast, proof in the oven briefly. Add some olive oil, 2 cups of generic all-purpose flour, any source of salt, garlic granulated/powdered, rosemary, red pepper flakes, whatever. I add some breadcrumbs or cornmeal right into the dough, and then proof the dough in the oven. Add more flour, crumbs, etc. if it's too moist. I bake it directly on an oiled rectangular aluminum baking sheet, with holes poked in the middle and all toppings added for about 12m at 425°F.

For toppings today I'm doing buffalo chicken, jalapeños, and mushrooms with BBQ sauce. I would use regular tomato sauce with different toppings. Regardless of the toppings, I sauté all of the ingredients together and add some sauce to stop browning, then spread the contents on the crust. Less sauce is needed that way.

I want to try adding some rice flour to dough but I misplaced it.

I'd try fermenting the dough instead of letting it rise for 30-60m in the oven but I'm lazy. I saw a guy on YouTube and he ferments dough for like a week in the fridge.
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I did this again, except I mixed in two packets of cooked, drained Indomie noodles and the seasonings into onions, mushrooms, chicken, BBQ sauce, and some fermented garlic cloves I made. Then air fried for the 12m instead of baked. No cheese until the end. Some of the noodles are crispy, some aren't, all of it is great.

For fermenting garlic cloves, I used a generic knockoff of a burpless fermentation lid on a mason jar. Added whatever the correct ratio of salt-to-water is you are supposed to do, and some yogurt as a starter, which formed a nasty looking but harmless white cloud at the bottom and later the top. Fermented about 4-5 weeks.
 
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I was craving cheap pizza, so I went to Little Caesar's today. They have a "lunch combo" where you have a small deep dish pizza and a bottle of soda for $6.50. It's quite filling, but the cheese doesn't stay put. Don't eat it as soon as you get it. Too hot.
 
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