The Official Pizza Thread - Discuss all pizza here

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Dean Pentel said:
Anchovies and pineapple are an excellent combination on pizza. I didn't think so until I tried it myself. Anyone else here try it?
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Tuna, pineapple and anchovies, then carpet bomb with a good amount of capers.
 
Just had my pizza. Half with chicken strips, corn and bell pepper and half turkish garlic sausage and extra mozarella. Havent had one in a month, felt good.
 
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gonna get some tonight, will probably go with meatball for a topping, it makes the cheese and tomato sauce feel nice as fuck
 
Last night, I tried a new pizza place, one of a statewide chain that just opened in my town. Had what they insisted on calling New York style, despite not being thin-crust and using cup pepperoni. Was very good, considering the slop I usually have to settle for around here, but the crust was weirdly sweet, though not unpleasantly so. Also excellent chicken wings. I appreciate that they have enough faith in how good they are that they give you the option to have the sauce on the side.
 
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You just know Null is checking this thread daily.
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I do not like pepperoni, and I do not like how it has become synonymous with pizza in the US. It's greasy and it doesn't really taste all that good (or have much flavor at all besides being greasy and spicy). I prefer to use some spicy capicolla or soppressata in its place. much less greasy, and imparts more flavor without being too overbearing.
 
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VCR said:
Still haven't found a frozen pizaa better than screaming sicilians.
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Their stromboli is also pretty solid. I'd agree with this for the kind of frozen pizzas you'd normally find in something like a Wal-Mart, but Lou Malnati's deep dish Chicago style pizzas are excellent, if overpriced.
 
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Found a new-ish place, tried a large Hawaiian, it was alright. My biggest complaint was that it was extremely floppy in the middle, I had just one piece leftver and it honestly held up better the next day. They have a spicy pepperoni so I'll probably go back and try that one next time.
 
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