^^^
or 'Jacks frozen pizza':)

I just looked on DiGiorno's website and it looks like the Crispy Pan has been replaced by this one....

https://encrypted-tbn0.gstatic.com/s...lm6XK&usqp=CAE

Looks just like the Crispy Pan....the crust is what makes it.

You mean like this?
Lou Malnati's in Scottsdale. So good
You aint folding this.
http://forums.pelicanparts.com/uploa...1711329482.JPG
http://forums.pelicanparts.com/uploa...1711329717.JPG
http://forums.pelicanparts.com/suppo.../cheeburga.gif

it's not the crust. It's the grease on the crust. The crispy burnt grease.

Yeah, I'll take a thick pizza with a crisp crust (greasy) over a thin one any day.
That one just above is making me hungry.:)

As a lad, I used to like Pizza Hut's pan pizza. As I got older, I got grossed out by the amount of grease in it.

Totinos used to be like $2 and was great for a fast meal. Not too greasy, and crust was light.

https://forktospoon.com/wp-content/u...arty-Pizza.png

Chicago deep dish pizza casseroles verses thin NYC Timbo slices .... an epic cage match ensues :D!

You gotta know when to hold 'em.... know when to fold 'em :)

I've only met one pizza in my entire life that wasn't fit to eat ... if yer fishin' in Fl. don't get a pie from the Video/Pizza joint in Welaka :(.

Or top one with pickles ;)

They used to be $1 each ;).

Might need to add some more cheese .... and pineapple :D

The best pizza I've eaten has been at Flo's in Belmont. It comes with a thick garlic crust and has pepperoni, capicola, ham, sausage, meatballs, bacon, and cheeses on it.

A 9" pie will feed 3 easily. It's so good....it's unbelievable.

https://media-cdn.tripadvisor.com/me...ture-pizza.jpg

Is there any other way?

I was always partial to deep dish https://www.unos.com/locations.php

There's something to be said for having the cheese stick to the crust and toppings, instead of sliding off and squeezing out.
The sauce cooks down and gets concentrated.

I don't think I've had a Pizza Hut pizza since before 1995, and that's probably the last place that I had a deep dish pizza. I think back then they were called "Chicago style deep dish pan pizza". I remember them being good. I'd never heard of a "detroit pizza" until recently, I think someone mentioned it at work in the last couple of weeks. I guess the difference is the order of the ingredients.

I'd eat one if it was sitting in front of me. But I'm more of a thin crust guy these days.

I should have made my post about folding etc in green.... just enjoy

this is pizza:

http://forums.pelicanparts.com/uploa...1711372604.jpg

http://forums.pelicanparts.com/uploa...1711372604.jpg

http://forums.pelicanparts.com/uploa...1711372604.jpg

no pickles please

I would agree that is the best when you make it from scratch at home and have a pizza oven. I can prepare, cook, bake, sautee, all of it. No joy. It's just work.

^^^ Looks good...but what is on it? Sauce and cheese?

We can't get into a heated discussion about Pizza here?

I'll just start a BBQ thread then :D!

There used to be a chain place near me ... I think it was Uno's ... or Pizza Uno's ... they had the Chicago deep dish style .... and NO pickles ;).

I like 'em all .... but only fold a slice when it's huge ... or when I'm in NYC!

Now that we have all the experts in one place at one time, may I ask a question...

How are you making you pizza dough?

Mine is OK but not great. 500 grams flour, 300 grams water, yeast, a bit of salt, a bit of sugar, a splash of olive oil. Hand knead it for about five minutes. Leave it in a warm place for the day. Rest it in the fridge overnight, Leave it in a warm place for a few hours before use in the Ooni oven.

Looks like a classic Margherita pizza which is sauce, cheese, fresh basil on a crust.

There was mention of Uno's earlier in this thread....I looked back and missed it. (John Post #70)
We have one in Grand Rapids and it's good...Chicago/Detroit Deep Dish.

Pizza (imo) really needs some kind of meat on it....those low flat ones with just cheese are like eating a butter sandwich. (with nothing else on it):D

I'd frequently heard folks talk about getting a "cheese" pizza. I always thought that a cheese pizza was the foundation upon which a finished pizza was built.

Then I had some NY style cheese pizza, and it really is good enough on its own. It doesn't need anything else. But it's got to be the right cheeses or yeah, it's just a foundation for the rest of the pizza.

But Margherita pizza should have good sauce, good/fresh mozzarella, and fresh basil. I think the basil is the key. It really does stand on its own.

Yes with less ingredients, everything has to be prime..getting just a few really good ingredients to marry is magical.. dough, San Marzano, fresh Local Mozz, basil from my gardens, splash of really good olive oil..

I use 65-70% hydration.... no sugar or olive oil.. a few hours of a warm ferment, then a day or two or three cold ferment

Then into the Ooni when is is screaming hot.. the pie cooks in about a minute..When you get the leopard spotting is a good sign...

Meat?

Roast Garlic, balsamic red onions, arugula, prosciutto

http://forums.pelicanparts.com/uploa...1711401023.jpg

Roast Beets, carmelized red onions, goat cheese


http://forums.pelicanparts.com/uploa...1711401246.jpg

San marzano, Mozz, garlic scape pesto

http://forums.pelicanparts.com/uploa...1711401334.jpg

Yea, I'm pretty obsessed with pizza lol