The Official Pizza Thread - Discuss all pizza here

Xarpho's Return said:
Haven't had a good thin crust since the chains use frozen thin crusts (Domino's uses frozen thin crusts, even if the rest isn't frozen) and charge the same, so my natural inclination is they are dogshit.

I hope I'm wrong though.
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I'd rather just make my own at that point it's cheaper and it tastes better.
 
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Jalapenos, Pepperoni, and Onions. Thin crust. I like my crust crispy. That's what it's for.

You can tell those who enjoy meat lovers don't own a dog. Why? Well, yeah, wet dog smell.
 
I wonder, how do people handle pizza ingredients? For example one bell pepper could supply 3-4 pizzas, one sausage 2-3, the smallest amount of packaged cheese you can buy probably 4 or 5, and if you buy premade sauce then that's maybe 10 pizzas or more. I find that if I want to bake pizza at all, I'm committing to over a week of nothing but.
 
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aquaticur said:
What do you guys think about thin crust?
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Crust thickness is irrelevant to whether or not a pizza is good, in my opinion. New York pie is very thin and is renowned for its quality, but I've also had some pretty shitty pies which were cracker-like and brittle. Same goes for thicker pies, deep-dish pizza can be very good but it can also be easy to fall into the trap of just baking a big pile of grease and uncooked dough.
I guess if I had to choose one I'd choose the thicker ones, because I'm an American and a monstrous heap of melted cheese sounds more appealing to my hog tendencies than a charred, lean piece of shit. I'd prefer food that was actually food though.
 
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I'll drop a suggestion if you're in the CA Bay Area for some godforsaken reason, and have an excuse to be down near San Jose: Cicero's. They do thin crust really well if perhaps non-traditionally (it's pretty crispy but not offensively or tooth-breakingly so), and I don't think I've ever had a bad pizza from them the 8 years or so I'd been going through 2018 or so, though some of their topping combinations can be a bit greasy by necessity so keep that in mind and don't go too overboard.

Spicy veggie is a dark horse favorite when I go, though the belly buster is the best value proposition if slightly greasy.

Easily my favorite pizza of the thin crust variety, though it does not reheat the as well as other pizza types so probably best only get enough for a complete consumption by all involved.

Be aware that the joint is pajeet heavy as far as clientele go, and it's not exactly fine dining. That said it's very funny listening to the bad PA system announcing orders up which given the customer base and sound quality the call usually ends up sounding like "[pajeet name] your visa is ready"
 
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Return of the Freaker said:
Edit: should be ground beef or chicken, at least one kind of pepper, tomato, onion, black olive ideally
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Went and made this last weekend with ground beef and green bell pepper. Also mixed mozzarella and extra sharp cheddar. Decided to change it up a little and used green enchilada sauce instead of taco sauce or marinara. Came out pretty good
 
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Pizza w/ extra cheese, jalapeños, olives, sausage it's my go-to.

But, as it has been said before, all pizza is good pizza.
 
I really like the half-tuck kebab pizza, it's like a semi-calzone.
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No one has ever figured out how to properly eat it without making a huge mess.
 
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Feefee81093 said:
I love Pizza Hut pan pizza. I have fond memories of eating in and getting tattoos out of the quarter machine.
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That is the best shit, I live in a place that doesn't have a Pizza Hut that delivers..and it hurts my soul when I want delivery and i have to get Poopa Johns.
 
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