The Layman's Guide To Pizza Styles
- Thread starter Sprayin
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I'll send you hate mail for using low quality pizza like Dominos and Bacci as your picks for those respective categories!!
In some situations, with some toppings, yes. Sometimes toppings on the top of the cheese burn and kind of ruin the pizza. Its a balance.
Toppings like Pepperoni under the cheese flavor the dough. And in cases where the sauce is on top of the cheese and not heavily applied, the sogginess is less of an issue. And then you put the toppings on top too for crispiness.... IMHO anyway.
1. Your friend is clearly biased
2. I AM BOOTS ON THE GROUND IDIOT
3. How can you have an opinion on something you've never tried?
When he does go, make sure it's to the one in Queen Creek. And I will accept an apology in both written or emailed form.
Both are delicious
All pizza in both of those categories aren't very exciting no matter where you go, so there isn't much room to move up.
I'm with you on this, especially peperonni. Peperonni should always be on the top for the crispiness, unless you like limp peperonni.
The giordanos here tastes exactly the same as the Chicagoland area ones. I had them both within a week of each other.Unless they have Lake Michigan water flown in, then its not authentic
These are my go-tos. My pick isnt me calling it "THE BEST PIZZA EVER" outside of my Deep Dish Pick. It's just what I enjoy that I get regularly.
I get it that everyone of you has some obscure pizza place that is a one-off that is down the street from probably where you grew up (shocker), but I went with places that I figured were more recognizable.
I don't know that getting hung up on how it's cut is important. To me it's more a "preference". At the place I worked at, thin crust and extreme thin was "party cut" (the square), and Double dough, Pan and stuffed was "pie cut" (the triangle). However upon request we would cut anything you ordered any way you want, or heck, not even at all. 
I'd take extreme thin 12" pizza's, roll them up like a calzone and shove 'em down the gullet.
Heck, we'd cook them as the customer wanted too. Some people like to "Par-bake" them. Meaning we cook them just long enough to start warming it and melting the cheese, then they, the customer will take it and finish it at home.
I'd take extreme thin 12" pizza's, roll them up like a calzone and shove 'em down the gullet. Heck, we'd cook them as the customer wanted too. Some people like to "Par-bake" them. Meaning we cook them just long enough to start warming it and melting the cheese, then they, the customer will take it and finish it at home.
I don't know that getting hung up on how it's cut is important. To me it's more a "preference". At the place I worked at, thin crust and extreme thin was "party cut" (the square), and Double dough, Pan and stuffed was "pie cut" (the triangle). However upon request we would cut anything you ordered any way you want, or heck, not even at all.
Heck, we'd cook them as the customer wanted too. Some people like to "Par-bake" them. Meaning we cook them just long enough to start warming it and melting the cheese, then they, the customer will take it and finish it at home.
I honestly think how it's cut changes the taste. I worked at a place that did all of what you talked about too, but each place is different, and wildly different based on region.
Now that you mention it, I could also do a whole other article on Calzone's
Sorry, slowly catching up on this thread...
I am not a fan of ingredients on top. It's cheese on top for me. This traditional way keeps heat between the crust and the cheese for more uniform temperature and cooking across the pizza, and helps blend the flavors of each ingredient. Some ingredients, like mushrooms for example, hold a ton of water in them as they cook, and putting them on top would dry them out during the cooking process... The only time we would put an ingredient on top was by customer request, or if it were a pepperoni pizza, one piece in the center, so when the person tending the oven pulled it out to cut it, they knew it was a pepperoni pizza, otherwise it looks just like a cheese pizza.
Believe it or not, a lot of people ordered a pizza with no cheese. DaFuq!
I am not a fan of ingredients on top. It's cheese on top for me. This traditional way keeps heat between the crust and the cheese for more uniform temperature and cooking across the pizza, and helps blend the flavors of each ingredient. Some ingredients, like mushrooms for example, hold a ton of water in them as they cook, and putting them on top would dry them out during the cooking process... The only time we would put an ingredient on top was by customer request, or if it were a pepperoni pizza, one piece in the center, so when the person tending the oven pulled it out to cut it, they knew it was a pepperoni pizza, otherwise it looks just like a cheese pizza.
Believe it or not, a lot of people ordered a pizza with no cheese. DaFuq!
I honestly think how it's cut changes the taste. I worked at a place that did all of what you talked about too, but each place is different, and wildly different based on region.
Now that you mention it, I could also do a whole other article on Calzone's
I won't say I disagree. I think it's in the ingredient to crust ratio that plays with your mind. For example, I prefer innies (yea, go with the bad jokes...), from a square cut pizza. Way, more gooey, greasy, cheesy goodness and minimal crust. It's pretty much like being a kid and eating a pie-cut and not eating the crust.
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