- Joined
- Jul 30, 2016
The Official Pizza Thread - Discuss all pizza here
- Thread starter Trombonista
- Start date
AIDSCock
kiwifarms.net
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- May 23, 2024
What are your thoughts on BBQ sauce pizza? I love it with chicken and bacon.
- Joined
- Aug 20, 2022
This stuff has been discontinued. Sad times but an excuse to attempt to make my own.
- Joined
- Aug 12, 2023
Just in my way to am Italian for a real pizza.
I love making pizza. Just wish I could do proper Neapolitan style but I’ve got no way to get my oven hot enough. Tend to just do the Roman style of pizza at home.
I love making pizza. Just wish I could do proper Neapolitan style but I’ve got no way to get my oven hot enough. Tend to just do the Roman style of pizza at home.
- Joined
- Sep 13, 2021
- Joined
- Oct 21, 2018
That looks like a sad Flammkuchen...
For my friends in the colonies, a flammkuchen is the superior alternative to pizza from both sides of the german/french border.
creme cheese, bacon and onion on a super thin crust...
That-One-Guy
kiwifarms.net
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- Feb 10, 2021
Have you had hollandaise sauce instead of pizza sauce? Heard about it via null and it's honestly great
- Joined
- Apr 13, 2022
Might as well claim Lángos is superior to pizza, both takes are objectively wrong.
It opened here around 5 - 8 years ago, business is booming from what i can tell from looking in their take-out stores and seeing their delivery drivers around. Outrageous prices for average-at-best looking pizza. Most people i know, as well as myself, order from individual restaurants rather than chains, cheaper and better quality usually.
What's in that container on the left?
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- Joined
- Oct 4, 2019
I have found my people! Throwing my 2¢ in, but quoting myself because I'm too lazy to type it out again.
Lamb prosciutto really is as great as it sounds. I don't eat meat much or often, but lamb prosciutto is the mutt's nuts and I'll gladly make an exception for it.
I've had this pizza with boar or venison sausage too when they've not had the lamb in, and they work just as well.
Lamb prosciutto really is as great as it sounds. I don't eat meat much or often, but lamb prosciutto is the mutt's nuts and I'll gladly make an exception for it.
I've had this pizza with boar or venison sausage too when they've not had the lamb in, and they work just as well.
- Joined
- Apr 13, 2022
Damn, that sounds good.
I was at a real italian place (i made it a habit to check the owner's name for every "italian" place i go to, in 9 of 10 cases they're albanian or north-african around here. Some albanians make great pizza but i prefer my italians to actually be from Italy) last week and had a pizza with salsiccia, rucola and freshly-grated parmigiano on it, it was good but i felt the salsiccia was a bit lacking, not enough fennel in it for my tastes.
- Joined
- Oct 4, 2019
I haven't had decent salsiccia since the 90s, I think.
My favourite pizza place (they of the above-described gustatory delight) is run by wypipo, but they at least had the decency to send a few their chefs out to Naples to train properly. It shows.
Second favourite place is a weekly popup at a tiiiny little local community centre out in southern Yurop, but catered by Dutch people. It's also a Napoli base and they use local cheeses and whatever is good in their giant kitchen garden that week, so the toppings change every few weeks. You don't get much choice over what you can have, but I've never had a bad one out of their oven. They introduced me to thinly sliced beetroot on pizza, which is much better than it sounds.
- Joined
- Apr 13, 2022
Those trainings and certifications are absolutely worth it, Naples takes huge pride in their pizza, rightfully so. An authentic neapolitan place (one of my cousins knows the owner, so again, i know these are real italians) opened here around ~3 years ago and the people are lining up around the block to get a pie to this day. They only have three pizze to chose from, Margherita of course being the most popular one. Heard some german friends complain it's too soggy but i love it, the correct and most tasty way to eat neapolitan Margherita is to drench that shit in high-quality EVOO once it's on your table and the place offers that at no extra charge. The pies are expensive at 18€ (probably at 20€ - 22€ now, i went shortly after it opened) per but it's absolutely worth it.
- Joined
- Aug 31, 2022
I had a great pizza once in Cyprus that had a super crispy base, curry sauce, chicken, onions, mozzarella and roasted peppers.
It was from a skeevy little place years ago but it tasted so good that I still sometimes think about it now.
Maybe I should attempt a recreation for pizza day, enjoy MATI with the fruits of my labours.
It was from a skeevy little place years ago but it tasted so good that I still sometimes think about it now.
Maybe I should attempt a recreation for pizza day, enjoy MATI with the fruits of my labours.
- Joined
- Sep 1, 2024
- Joined
- Jun 26, 2023
Here is the recipe that I use and it works well. I normally halve it to make 3-4 pizzas and freeze individual portions for later.
glitterglue
kiwifarms.net
- Joined
- Sep 11, 2024
I was out with my grandparents and we were getting pizza, and my grandad ordered a pizza with
peanuts, banana and curry
i had a taste, and it was not that bad. Could do without the banana, but it was ok. Would you eat that?
peanuts, banana and curry
i had a taste, and it was not that bad. Could do without the banana, but it was ok. Would you eat that?
soda pimp
kiwifarms.net
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- May 22, 2021
glitterglue
kiwifarms.net
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- Sep 11, 2024
- Joined
- Jun 26, 2023
I believe that banana and curry are popular pizza toppings in Sweden, same with lettuce.
- Joined
- Dec 28, 2014
I hate Jamie Oliver so much I wouldn't do anything he said but I suppose this is okay. I prefer super low yeast with a 2-3 day rise time in the fridge, and making it four pizzas, but saving the last for a week or so later, and I use that to make sourdough type breadsticks.
I like the Adam Ragusea recipe (yes I know he is a total soyboy).