Whatever style coal fired pizza is. I like crust with little burnt bubbles.
Best Pizza Style
- Thread starter ClonerJams
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Favorite pizza I've ever had was from a little joint on Central Ave as you were going north out of Dubuque. Think it was called the Watershed Cafe, last time I was in town it was gone, unfortunately. Not much of a place, but the Reuben pizza was flat out amazing and the XL pizza came in a box that was larger than my stovetop.
I've gotta try Atomic Cowboy, now. I like Minsky's and it's close to my house, but I need to mix it up.
Nicks in KCK is solid as well. Good New York Style pizza.
I was in my 30s before I realized the VAST difference in quality and flavor of olive oils. Some bottles are crazy expensive and I can't spend what some people want, but you definitely get what you pay for.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.
Agree. It's paying attention to the little things that can transform the quality. For most it just involves checking a box... Olive oil? Check. Dough? Check. Dough ingredients? Check. Basil? Check. Balsamic vinegar? Check. But giving everything the attention they deserve and using the best possible options makes a massive difference.
I feel this way about burgers too. Specifically, the buns/bread they're served on. There are a lot of great burgers out there but it seems like >90% of the places that serve them just plop them onto an average, ordinary, everyday bun. The best burger I've ever had was at a little place in Beaufort, South Carolina and a big reason I consider it the best is the freshness, quality, and flavor of the bun/roll it came on.
Making the dough correctly as well. Letting it sit and rehydrate enough to bring out the flavor and ferment.
We got Minskys a lot our first year down here, but haven’t had it in years now. Was good though, especially compared to the places I was used to in Ankeny.
When I worked at campus town Minskys, the place was always packed. Football weekends were killers on us in the kitchen. Here's an interesting tidbit...would you believe the recipes for Godfathers and Minskys are the same? I worked in both and no difference at all. Why? The guy that started Minskys sold the first shop to William Thiesen who started Godfathers.
First off im not picky about pizza at all. I’ll house a Jacks frozen pizza and love every minute of it.
That said my wife and I walked a long way to a place called Prince Street Pizza several times. Frickin amazing
That said my wife and I walked a long way to a place called Prince Street Pizza several times. Frickin amazing
Pizza hut pan crust always seemed to have a ton of grease. No wonder I could eat at least four pieces at a sitting. Slides right in and slides right out.
I will probably get trashed for this take but I think Great Plains in Ames is bad
I agree. I personally don’t see what others see in that place. I think I’ve only eaten there once, which was enough.
I have only had it once or twice I think, it wasnt really my thing. But it was many years ago. Always think I should go give it a try again, and I have really only tried one style of their crust etc so there could be others I would like more.
One of these days I will go back and give it a try again. It just never seems to be on the top of the list when in Ames, and looking for a place to sit down.
I think it is partly because it is unique, especially when it first started they were the only ones around doing what they do. People that really liked it, could only find it there. Being unique works as long as you have enough people that like it. It doesnt always work out out for some, but it has for them.
It's kind of a gimmick for sure, I had similar pizza to Great Plains in Colorado once actually they called "Colorado Style". I loved Great Plains when I was younger but it's not my thing now.
Sioux City (my home town) actually has four great pizza places that are all somewhat close to Chicago "tavern" style but not square cut. Bob Roe's, Buffalo Alice, Jerry's and El Fredo. Jerry's is kind of unique cheese/crust you possibly had to grow up with but the other three I think anybody would love. All of them have been around for about 50 years or more I think.
Anyone here have Abbies in Bondurant?
They put some sauce on top. Really good za.
Apparently its an offspring of La Pizza House.
They put some sauce on top. Really good za.
Apparently its an offspring of La Pizza House.
