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Also, I love sauteed garlic and olive oil and about half the sauce. Add in some Katamala Olives and a good grade of italian sausage with some crushed tomato and you have yourself one tasty pie!
I do not eat chain pizza either. Dis-gusting!
The Pizza Nazi has spoken
Hate to correct ya, but..
it would be kinda wierd to have a pizza without fruit- that automatically DQs olives, peppers, tomato, and olives.
That said, I voted for both- there are days when I REALLY have the munchies and want something more filling, and there are days when I want something a bit less substantial.
My favorite topping would have to be the ones made at my house- green chile, mozzarella, marinara, black olive, bell pepper, mushroom, and ham. Add on a little crushed red pepper and it's freakin awesome with a cold beer
I prefer thin, NY style pizza. However, I do enjoy a "Sicilian" slice from time to time which is thicker, yet still better than the deep dish Chicago style pizza.
I prefer thin, NY style pizza. However, I do enjoy a "Sicilian" slice from time to time which is thicker, yet still better than the deep dish Chicago style pizza.
I agree, and I recently made a "Sicilian" type pizza with a moderately thick-but-soft crust and delicious ground meat topping - my hubby raved about it!
I'm originally from Chicago, but I could never stand deep dish pizza. I don't like thick crust either. I much prefer the wafer thin pizza, which is common in the Chicago area. It's so thin you could practically see through it, and its not greasy like a NY pizza.
Toppings would have to be sausage, pepperoni, and green peppers.
I'm originally from Chicago, but I could never stand deep dish pizza. I don't like thick crust either. I much prefer the wafer thin pizza, which is common in the Chicago area. It's so thin you could practically see through it, and its not greasy like a NY pizza.
One time I volunteered for a work trip to Chicago that nobody really wanted to take, and the boss thought I was just being a good employee. I didn't bother to tell him that the only reason I was going was that I was craving a pizza...and a hot dog....and crab cakes at Navy Pier....and a pork chop at Ditkas...
I've also been known to schedule connecting flights through Albuquerque for a bowl of green chile.
Last edited by sterlinggirl; 03-12-2010 at 08:22 PM..
One time I volunteered for a work trip to Chicago that nobody really wanted to take, and the boss thought I was just being a good employee. I didn't bother to tell him that the only reason I was going was that I was craving a pizza...and a hot dog....and crab cakes at Navy Pier....and a pork chop at Ditkas...
I've also been known to schedule connecting flights through Albuquerque for a bowl of green chile.
I homemade green chile stew a few months back, came out near-perfect the first time I made it. No written recipe, just made it based on what I knew was in there. yummmm <3
I dont know about anyone else but I'm tending towards the KISS formula for toppings. (Keep It Simple Stupid). I don't really go for the ***-milk cheese pizza with organically grown Mykonos Olives and Wagyu Beef strips marinated in Swedish rhubarb vinegar...ok, I made that up but sometimes I just long for a really simple but tasty pepperoni, cheese, 'shrooms, olives, onion and chicken topping. Of course you can get that, but a few menus in my neighborhood have been somewhat taken over by the gourmet brigade. Or maybe I'm just not sophistimucated enough no more.
Thin crust with some olive oil and garlic brushed on it with lots of marinara sauce, mushrooms, onions, black olives, feta, fresh basil/oregano, smoked paprika, and turkey sausage.
I'm a sucker for deep dish like Giordano's... mmm mmm
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