Food / Drink The Official 🍕 Review Thread

[Shawn1112]

Like I said, I can understand where you're coming from with calling some of that stuff not pizza.

But what do you say to Sprayin about the stuff you eat that he says isn't pizza? Because you put toppings other than cheese on your pizza

As he mentioned we have had that discussion. I dont agree with it entirely, I dont mind a cheese pizza and sometimes we order just a plain old cheese pizza or 1/2 cheese. I think V&V and Dagostinos are the only places I will eat a plain cheese pizza from. But I prefer toppings at the very least pep and shrooms. My go to at V&V is sausage, shrooms, pep, green pepper and fresh garlic.

 

[Shawn1112]

I'm with Sprayin and Dave Portnoy on that, if the pizza is good plain it's very good pizza.

Meat toppings can help an average pizza.

When I used to live by Addison/Harlem I used to get a +garlic pizza from Geo's.

Dave Portnoy is a cocksucker that needs his fucking ass beat

 

[Lead Pipe]

I have never seen Detroit pizza with vodka sauce, where are you getting that from? Not sure why Detroit style would not be considered pizza.

Detroit-style pizza - Wikipedia

en.m.wikipedia.org

Pizza Pushers in Algonquin.

 

[No longer active]

I think we can agree vodka sauce for any pizza is a variant from the traditional version of that pizza.

 

[Bob Kazamakis]

Pizza has tomato based sauce and cheese on it.

Now let’s move on from hipster adjacent pizza talk?

 

[No longer active]

I was trying to get a handle on grandma vs Sicilian (sfincione) style pizza:
View: https://www.youtube.com/watch?v=5XojiDA3dXU

 

[Bob Kazamakis]

The Sicilian just looks like focaccia bread, too thick.

Not familiar with grandma style, never heard of it. Just looks like when your mom makes pizza in a pan but upside down for some reason

 

[No longer active]

The Sicilian just looks like focaccia bread, too thick.

Not familiar with grandma style, never heard of it. Just looks like when your mom makes pizza in a pan but upside down for some reason

^That's one of the differences yes, sauce on top of the cheese.

It's also made in a pan.

 

[Bob Kazamakis]

What’s the benefit? I assume similar to deep dish that the sauce keeps the cheese from burning but the crust isn’t that thick

 

[No longer active]

Web says grandma style can be made in a pan in a home oven and originates from Long Island.

 

[Bob Kazamakis]

Never heard of it before this. Cant say I want to eat it

 

[camarothatcould]

Calzones>pizza

 

[No longer active]

Never heard of it before this. Cant say I want to eat it

I've had it a bunch of times and it's excellent. Airy crust, caramelized cheese on the sides. Detroit style is it's first cousin.

 

[Bob Kazamakis]

Don’t care for Detroit either. To each their own.

 

[Sprayin]

Meanwhile, in France


View: https://www.instagram.com/p/DAg4CHKS_PM/?igsh=MXM0ZmdsczhnMDlqdg==

 

[Bob Kazamakis]

So they don’t know what hot dogs or pizza are? Classic French

 

[Sprayin]

I'd say that technically fits the bill for a hotdog. Definitely not a pizza though

 

[Bob Kazamakis]

I'd say that technically fits the bill for a hotdog. Definitely not a pizza though

A chicken sausage is a hot dog?

 

[Sprayin]

A chicken sausage is a hot dog?

Oh. I didn't read.

 

[Bob Kazamakis]

Another classic

 

[Sprayin]

Detroit needs to chill

 

[No longer active]

Hot honey and bacon can turn a mediocre pizza into something super tasty. But that's all you taste.

Problem with a lot of pizza places, they are in drift. Take Rosati's for example, franchise with a lot of locations. Very inconsistent. They would benefit from having a pizza expert tighten up their product.

 

[camarothatcould]

That's summer sausage not pepperoni my God.

 

[Bob Kazamakis]

Hot honey and bacon can turn a mediocre pizza into something super tasty. But that's all you taste.

Problem with a lot of pizza places, they are in drift. Take Rosati's for example, franchise with a lot of locations. Very inconsistent. They would benefit from having a pizza expert tighten up their product.

Rosatis is basically a franchise in name only. Doesn’t help there’s two different companies named Rosatis.

The Rosatis out here is pure shit. My guess is they get stuff thru their supplier vs going rogue like the good Rosatis back in Illinois

 

[Shawn1112]

So I was BSing with a couple of dudes at the cafeteria at the gym. Pizza came up and both asked if I ever had Nardis in Addison which I haven’t. Both swore by the deep dish and said the thin is also good but they are known for deep dish. So I googled it driving home, then naturally I’m on news app at home and it pops up as best deep dish in Illinois .

Anyone ever have it, if so did you have deep dish or thin and how was it?