Best Pizza Style
- Thread starter ClonerJams
- Start date
I recently had an ultra thin crust from a place in Illinois. It was good but I could have folded the whole thing into one slice, not very filling.
Remember when youre in PA to always order from Alfredo's Pizza Cafe.
I wish Pizza Hut would just scrap it all and go back to the recipe from 20-30 years ago. Stop trying to chase the inexpensive carry out chain places. Go back to the eat in quality pizza place. Even if it is more expensive, I think they’d do better than they are now with all the gimmicks they’ve tried.
Nothing was better than a Pizza Hut pan in the restaurant.
Neapolitan Style, the OG. Thin crispy crust.
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Daughter was in Napoli, Italy this past summer and ate at the little place that supposedly was the first to serve pizza in the early 1800s. She said it was the best pizza she's ever had, just had cheese, basil and olive oil. She said it was ridiculous how much flavor it had.
Napolitano ftw! Less ingredients is more when it comes to pizza m
I feel like growing up my folks would take us to Godfathers/Happy Joe's types of places.
Like a pan/hand tossed hybrid?
I was going to mention Godfather's. In the 80's that was the absolute best. Followed by a Pizza Hut Thick crust.
Detroit style had a real moment in NYC a few years ago.
If anyone finds themselves in NYC and want to try it, Emmy Squared is very good. A bunch of other Detroit style places opened, but many have since closed.
Godfather's was up there in my world. Growing up in CR/Marion the best places for pizza were a mix of chains and non-chains, in no order (yet)...
Godfather's
Leonardo's (16th Ave. SW side of CR)
Happy Joe's (Lindale Mall)
Pizza Hut
Naso's (7th Ave. Marion)
Growing in both Central IL and Chicago suburbs I thought tavern style was garbage and deep dish was the stuff of gods. Now I vastly prefer tavern style.
Probably for the original reason it was made in the first place (salty and savory enough for you to get more beer but not fill you up).
Probably for the original reason it was made in the first place (salty and savory enough for you to get more beer but not fill you up).
When done properly, that crusty gold around the edges and corners with the extra cheese they pack in between the dough's crust and the cooking pan is kind of an experience all its own.
