I am pizza ignorant
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I would assume Tavern pizza is just bad pizza. New York is foldable large slices and pretty doughy. I do not care for either style.
Detroit pizza is a deep dish, but lighter than Chicago deep dish.
“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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I would assume Tavern pizza is just bad pizza. New York is foldable large slices and pretty doughy. I do not care for either style.
Detroit pizza is a deep dish, but lighter than Chicago deep dish.
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Carrabba's pizza was the best pizza ever, then they discontinued it.
Here is the recipe, and more recipes for lots of other pizzas
https://secretcopycatrestaurantrecipes.com/carrabbas-italian-grill-margherita-pizza-recipe/
@Copper said in I am pizza ignorant:
Carrabba's pizza was the best pizza ever, then they discontinued it.
Here is the recipe,I went to the recipe. It looks like the ingredients aren't so much of a much, so the secret must be in the baking technique.
I'm getting closer and closer to appreciating vegetable and vegetarian dishes, so Margheurita is sounding closer to the best pizza. This one, you've got to wonder why on earth they discontinued it.
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For years, I have considered the crust as being nothing more than a vehicle which supports and delivers the toppings - cheese....and whatever the hell else you want.
Want more crust bread? Have some bread.
The joy that is pizza is the mix of all the toppings - cheeses, meats, veggies, etc. The crust is a carrier.
When I was in my 20s, there was a pizza place near where I lived known for it's "corn-bread" crust. I could never abide it - it was thick, heavy, and sat in my gut like a ball of flour.
Gimme cheese, herbs, meats, etc.
Get the bread the FUCK out.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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Crust provides the chewiness, always important to any dish. Like, why you want your pasta al dente rather than overcooked.
Education is extremely important.
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Crust provides the chewiness, always important to any dish. Like, why you want your pasta al dente rather than overcooked.
@Horace said in I am pizza ignorant:
Crust provides the chewiness, always important to any dish. Like, why you want your pasta al dente rather than overcooked.
Yes, indeed.
But if chewiness is all you have, then, chewiness is all you'll ever get.
And....don't make me post that "worst pizzer in the world" picture in Denver from 3 years ago.
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For years, I have considered the crust as being nothing more than a vehicle which supports and delivers the toppings - cheese....and whatever the hell else you want.
Want more crust bread? Have some bread.
The joy that is pizza is the mix of all the toppings - cheeses, meats, veggies, etc. The crust is a carrier.
When I was in my 20s, there was a pizza place near where I lived known for it's "corn-bread" crust. I could never abide it - it was thick, heavy, and sat in my gut like a ball of flour.
Gimme cheese, herbs, meats, etc.
Get the bread the FUCK out.
@George-K said in I am pizza ignorant:
The joy that is pizza is the mix of all the toppings - cheeses, meats, veggies, etc. The crust is a carrier.
Mik and I have tried our best to disabuse you of this egregious delusion of yours. You are hopelessly uncivilized. I wash my hands of you, pizza crust-judgment wise.
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Crust provides the chewiness, always important to any dish. Like, why you want your pasta al dente rather than overcooked.
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I would assume Tavern pizza is just bad pizza. New York is foldable large slices and pretty doughy. I do not care for either style.
Detroit pizza is a deep dish, but lighter than Chicago deep dish.
@Mik said in I am pizza ignorant:
Detroit pizza is a deep dish, but lighter than Chicago deep dish.
Hello, JETS. Best pizza evah. Well, at least it's really damn good and anytime I have a visitor (like my friend, just this past weekend), we get JETS. It's detroit-style and hot damn if isn't exactly how you described.
It's also even better reheated (in an air fryer if possible) the next day.
Also crust...not just the edges, but also what's underneath.
If you're in Northern Virginia, try to go to a Pupatella pizzeria. Best pizza in the area, IMO... really great Neapolitan style.
