some place out here was advertising traditional thick crust philadelphia style pizza.

need to find this place because i have no idea what this is. i am guessing Sicilian?

TenuredVulture wrote:A couple of days ago, Lil' Vulture made some tomato sauce, and used basil and fresh mozzarella to make a pizza on some frozen naan bread we had. I know that naan bread pizza is a thing, but I had never had it before.

I think the idea works really well. I wouldn't say it's simply a novelty idea in the way that a bagel pizza might be. The characteristics of naan bread are different enough from a traditional pizza crust that you end up with something rather distinct. I think it would be even better if we had fresh or homemade naan.

I used to live near this place in San Francisco and would pass by it every day to get to the lightrail. I never ate there though. I always wondered if Indian pizza was a real thing or if it was just them that made it.

https://www.mealhi5.com/Golden-Gate-Piz ... n-Cuisine/

Michael Klein runs down mostly new pizza places of note in Philly

I'm not sure what the correlation between good pizza and not having a phone is, but apparently some think it exists.

At Labriola in Chicago, you can get a mini hand-held deep-dish baked in a loaf pan:

can i ask them not to burn it

<3

You don't go to NOLA for the pizza, but man Paladar 511 is making great stuff.

Two blocks past Frenchman Street, across the DMZ, into the NOLA version of Bushwick/Fishtown

Pequod's pan pizza in Chicago was really goddamn good.

JUburton wrote:Pequod's pan pizza in Chicago was really goddamn good.

I must have hit it on a off night. It was worse than Domino's when I visited.

TomatoPie wrote:

JUburton wrote:Pequod's pan pizza in Chicago was really goddamn good.

I must have hit it on a off night. It was worse than Domino's when I visited.

Huh. Crust was the right kind of charred. Packed with pepperoni and onions. Good airy structure, light butter (which dominos overdoes like crazy but seriously their pan pizza is pretty good too). What were your issues?

JUburton wrote:

TomatoPie wrote:

JUburton wrote:Pequod's pan pizza in Chicago was really goddamn good.

I must have hit it on a off night. It was worse than Domino's when I visited.

Huh. Crust was the right kind of charred. Packed with pepperoni and onions. Good airy structure, light butter (which dominos overdoes like crazy but seriously their pan pizza is pretty good too). What were your issues?

Crust was dry and flavorless - like a brick of stale bread. LIke they forgot the butter!

The thin layer of cheese was hard to detect in texture or flavor. The ingredients were so out of balance; the dry and grainy crust needed (but lacked) a lot of sauce and cheese to make it palatable. Sausage was good quality but the only bites of this pizza that were enjoyable were the crisp and caramelized edges.

We also got a "thin crust" pizza which was even worse. The same dry and flavorless dough as the pan pie; large chunks of pink tomato and green peppers sat under pasty sheets of undercooked cheese.

As pizza guru I dragged 3 people with me and I was embarassed. Nobody liked it, and we waited a long time to get it.

Hah! I had a similar conversation with TP last year....

mickbayne wrote:

TomatoPie wrote:

mickbayne wrote:Going to Pequod's tonight!

How was it?

Pequod's is probably my Most Disappointing Pizza experience. I went in expecting great, waited 2 hours, what we got was not as good as Pizza Hut.

Oops I missed this. I thought it was pretty damn good but not like a life changing pizza or anything. We got sausage, peppers, and black olives. It was definitely a bit of a soupy mess but the crust turned out great.

For me the food highlight in Chicago so far has been the italian beef sandwiches. Would have to give the slight edge to Portillo's but I went to Johnnie's last night and it was also fantastic. BIG fan of the spicy giardiniera.

I spent like six or eight weeks in the Schaumburg area for a work thing and Lou Malnati's ended up being my favorite pizza. Still think the Italian beef sandwiches from Portillo's were the overall highlight. There was also this Japanese market called Mitsuwa that had great ramen and teriyaki dishes.

Lou’s opened in Phoenix, would love to get it in Tucson

don't laugh, but there's a place called buddyz in the tuckee foothills. found out about this place a couple of months ago. found the entire lou experience to be decent, but a bit overrated. went to the one up on scottsdale and the 101.

This is kind of a greatest hits list, but solid.

I was just back in Philly, woulda gone to Shackamaxon if I had seen this one day sooner:

https://patch.com/pennsylvania/lansdale/s/gv3gd/7-pa-pizza-places-among-nations-best-popular-website-says

I can vouch for all the other PA pies on this list.

Here's the national top 10 with my notes:


10. John's of Bleecker Street (New York, New York) - absolutely solid old school pie
9. Lou Malnati's Pizzeria (Chicago, Illinois) - excellent version of this kind of pie
8. Patsy's (New York, New York) - the throwiest of the throwback pies, tastes like 1968
7. Sally's Apizza (New Haven, Connecticut) - wondrous orbs, properly behind Pepe's
6. Totonno's (Brooklyn, NY) - almost as old school as Patsy's. wonderful
5. Buddy's Pizza (Detroit, Michigan) - haven't had it. But I love Detroit style
4. Pequod's (Chicago, Illinois) - as discussed, for me it schtunked up the joint. Will try again some day.
3. Razza Pizza Artigianale (Jersey City, New Jersey) - pretty much the best Neapolitan anywhere
2. Lucali (Brooklyn, New York) - I had a version of this at his brother's Brooklyn pizzeria, and it was unearthly good
1. Frank Pepe Pizzeria Napoletana (New Haven, Connecticut) - Hard to argue with this classic

One of DC's food things is a giant slice. It is simply stupid. Almost all of it is characterless. Vaguely better then store bought frozen pizza. I never had any that merited seeking out. Just dumb.

How is Detroit style different then Sicilian?

think the major difference is the pan it is cooked in

thephan wrote:How is Detroit style different then Sicilian?

Cooked in a smaller, deeper pan.

Dough is both thicker and airier than a typical sicilian.

Cheese is spread to the edges and then over the edges, creating a magical caramelized edge.

Sauce is added after the dough and cheese and optional toppings are baked.



you can get a great version in Mannheim at Roots Market on Tuesdays at Norma's