The Official Pizza Thread - Discuss all pizza here

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AnOminous said:
The really solid "New York style" pizza places almost always have an authentic margherita too. That's my usual test for whether a pizza place is worth business, at least outside of pizza deserts where merely being edible is as good as it gets.
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Agree, lived there for awhile and if they had margherita slice, white slice fresh and ready you just knew it was gonna be good spot. The floor of NYC spots is high and so is the ceiling but when you get a place that gets close to the ceiling you go over and over.
The Feline Solution 2 said:
I know many (mostly italian) pizza "purists" shit on NY slices and American pizza in general but eating an authentic NY slice in some rundown but nevertheless excellent pizza parlor is high on my bucket list should i ever make it to the States. I watched too many movies and shows playing in New York where the characters eat pizza to not be interested in trying it, starting with the Ninja Turtles cartoon.
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Have you seen Do the Right Thing? The NYC pizza place is a cultural grounding point for a reason. Don't let silly eurosnobs tell you anything else. NYC is the most "euro" American city anyways certainly in regards to dining.
 
Trans Fat 41g said:
There's this bitter, tinny aftertaste and the cheese doesn't even have that signature goyslop quality it's just barely there the next day.
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That sounds like it's been overproofed, which you can still notice when it's hot. Look at the side of the slice, if it's thin and kind of wavy, even for a regular slice, it's overproofed. Which means that it's been sitting in the fridge too long.

Domino's is the pizza you order because you're in some hotel in a strange city and have no idea what the local pizza places are like but it's consistent, you just eat what you have and throw away the rest. (Little Caesars is NEVER consistent and ranges from store to store).
 
TheSaltySpitoon said:
https://www.nbcconnecticut.com/news...original-pizza-themed-license-plates/3521088/

We can close the thread now. If you’re not from CT, your opinions are invalid and you can go fuck yourself and your sub-par pizza.
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Connecticut is not the pizza capital of the United States. That's lunacy. That said, New Haven has some great pizza, although the rest of the city is an absolute shithole.
Xarpho's Return said:
That sounds like it's been overproofed, which you can still notice when it's hot. Look at the side of the slice, if it's thin and kind of wavy, even for a regular slice, it's overproofed. Which means that it's been sitting in the fridge too long.
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My opinion is about a week is the outer limit. If I make a batch of pizza dough, I usually separate it out into four batches. The fourth has a sourdough type flavor and I use it for breadsticks. I also use a VERY small amount of yeast if I'm going to do a long, slow, cold proof.

Basic bitch pizza places usually use a recipe with a lot of yeast so they have to use it in a day or two or it goes funky.
 
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Found a very decent new (to me) pizza joint a few towns away recently. Nice wood-fired oven and Neapolitan bases with really nice leopard spotting. Favourite so far was an artichoke, pine nut, spinach and extra mozz one w grana padano, chilli garlic oil and buratta, and they basically just stick an entire fucking warm burrata ball at the centre of the pie so you can break it open yourself and distribute it all over your slices as you want. Truly delicious and much more pleasing than if they'd spread out the burrata themselves before they served it. Will definitely be going back!
 
The Pizza Hut near me is falling downhill. Good news, I managed to snag the Tuesday $2 personal pan pizzas. Bad news, the dough is flaky underneath and the place is filthy. Staff is just some 20 year olds. God damn shame. Their delivery service is shit too. Sometimes they overcook the pizzas.
 

Little Caesar's isn't ALL bad. It depends on the location. Sometimes, they DO overcook the pizza or the crust is dry as hell.
 
I tried the new Papa John's Pan Pizza last night. I would not recommend this to anyone, nor will I be repeating the experiment. The dough was find, but the sauce tasted a bit off.

In the future, I'll be sticking with either Pizza Hut or Domino's for my Pan Pizza cravings.
 
Papa Johns (no apostrophe as a "fuck you" to the founder) doesn't have that many locations in my area relative to Pizza Hut or Domino's. Plus the pepperoncini in every box is kind of off-putting.

Tell me about Casey's, bros. I've heard about their pizzas but the closest one is 45 minutes away (with another one 20 minutes, but that's assuming you go 70 mph down a highway) and neither is worth the risk if they don't have everything in smooth operating order.
 
AnOminous said:
Papa John's sucks.
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Agree.
All the Papa John's around me place all their toppings underneath a layer of theoretical cheese that tastes vaguely rubber.
I never trust a pie whose toppings I am unable to identify.
Don't hide your pepperoni under the cheese, please.
 
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