The big honkin’ guide to America’s regional pizza styles
A long, long list of different ways to prepare and eat one of the best foods on earth.
thetakeout.com
Pizza "style" #1 - strike out.The big honkin’ guide to America’s regional pizza styles
A long, long list of different ways to prepare and eat one of the best foods on earth.thetakeout.com
I agree - this is my preferred sort of pie:Never had a well executed style of pizza I didn't like.
But NY and Neapolitan the best. The equivalent of a glass of good scotch on the rocks vs some 20 ingredient drink served in a novelty cup.
Centro in Cedar City UT (believe it or not) has the best legit DOC margherita I've ever enjoyed.
Pizzeria Due or Lou Malnati's for deep dish.
My favorite pizza in CO so far is out of a wood-oven food truck; Rollin' Dough
Excellent choice.I've said it before and I'll say it again: If I had to pick one pizza to eat forever, it would be from New Haven: Frank Pepe's brick oven white pie with bacon and fresh clams.
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Lucali was awesome when I went there.Pizza "style" #1 - strike out.
Sorry but "Artisanal" is not a style of pizza. Any style of pizza can be prepared in an artisanal way. To me, "artisanal" just means a step up in care for every aspect, from ingredients, to preparation, presentation, etc. Calling it a separate style is just thinly-veiled pandering to people who prefer Domino's over everything else. They could have just called it "Fancy" pizza.
But since they mentioned Pizzeria Bianco (Phoenix), I'll say that it is indeed some super good pizza.
I never regret the Dominos deals I get with my Spectrum bill. My brothers kids love Dominos. I use this to gain favor and cooperation. Limited success so far sadly. The dogs on board however.Only a thing because most Americans only know pizza as shit from Papa John's or Dominos.
It was in the casserole thread IIRC.Somewhere someone posted a recipe for cast iron deep dish pizza they swore by. Anyone remember?