primitives dicuss pizza, another thing about which they don't know excresence

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x67557

Oh man.

First up, the vindictive primitive, still looking to get some new hips:

Vinca  (1000+ posts)      Wed Aug-05-09 01:24 PM
Original message
 
Chicago Pan Pizza question.

I've never made Chicago-style before. How thick should the fillings be??? I'm planning sauce, cheese and an assortment of pepperoni, mushrooms, peppers, black olives and onions.

Minus the mushrooms, peppers, olives, and onions, it should be okay.

elleng  (1000+ posts)        Wed Aug-05-09 01:30 PM
Response to Original message
 
1. Fairly thick!

Not by recipe, just by recollection. Hold on, my brother just called from Chicago, he's visiting for the day. I'll ask him!!!

Sauce chunky with pieces of tomato.

The Rita Hayworth primitive:

Tangerine LaBamba  (1000+ posts)      Wed Aug-05-09 01:36 PM
Response to Original message

2. Thicker than a pie, but not as thick as some of the really bready pizzas are.

Thick enough to hold the contents without falling apart. Definitely not thin.

We used to go to the original Uno at least once a week, since we almost always had company who wanted to try it. Quite the attraction in 1971.

Having lived in Chicago and endured the original pan pizzas, I with you the best of luck with it, but I always found them unappetizing. Nothing like a slice, but I'm East Coast all the way.....................

elleng  (1000+ posts)        Wed Aug-05-09 01:40 PM
Response to Reply #2
 
3. Hey kiddo, I'm CHICAGO!

'Endured?' More like ADORED!!!!

The sparkling husband primitive who, like all men, nightly pitches his tent another day's march nearer the mausoleum:

Stinky The Clown  (1000+ posts)        Wed Aug-05-09 02:45 PM
Response to Reply #2
 
5. 'Tick or 'tin

I'll take da 'tin. Da 'tick is too much of a good 'ting.

Tangerine LaBamba  (1000+ posts)      Wed Aug-05-09 03:32 PM
Response to Reply #5

6. A slice

You can't get a real slice if it's 'tick, 'cuz you can't fold it over the way you're 'posed to .............................

after which a photograph of a slice of pizza

Ever been to Pizza Mart, in Adams Morgan? Four bucks for a slice - they use 36" pans and cut only 8 slices per pan.

It's not too bad, either, especially late at night when you've been doing naughty things all evening ...........................................

Stinky The Clown  (1000+ posts)        Wed Aug-05-09 08:50 PM
Response to Reply #6
 
8. Lookidda sizea dat 'ting!

buzzycrumbhunger  (590 posts)      Thu Aug-06-09 09:12 AM
Response to Reply #6
 
10. Where'd the topping go?

This is the thing I don't get about you pizza-folding types--crust and sauce do not make a pizza! This doesn't even look like it has cheese--and no, a cheese pizza is not complete. It's just wet, floppy bread. No wonder you have to fold it to try to get it under control. If I want bread, I'll make a proper foccacia.

after which a photograph of a slice of pizza

As for Chicago style, I believe you should aim for somewhere between 6 and 12 pounds of toppings, depending on how big around.  At least, that's how I remember from growing up in Eastern IA. I'm not a real meat eater so can't attest to the appeal of a proper pan pizza, but I have seen one large one defeat a table of four with plenty of leftovers. Always seemed to me like a dangerous cross with lasagna, seeing as how you really need to eat it with a fork. IMHO, pizza shouldn't need folding, but you should be able to pick it up to eat it.

What's really sad is that it's 9 a.m. and I'm suddenly really sad that I don't have a cold slice of any kind in the fridge.

Tangerine LaBamba  (1000+ posts)      Thu Aug-06-09 01:25 PM
Response to Reply #10
 
13. On top - you sure are gleaning a lot from a picture. Actually, the crust is nice and thin and crusty, not "wet," as you someone assumed it to be. From a photograph?

The toppings - surprise! - go on top.

You can get whatever toppings you want, and since you're from Iowa, I wouldn't expect you to understand how to fold a slice. Maybe someone who grew up in Brooklyn can teach you - or even someone from the East Coast. It's a lovely way to eat a piece of pie..........................

Uh, no.  We're not pigs out here in the middle west, like those in blue states and blue cities.  If necessary, we dine using a fork, not our fingers like savages and barbarians.

buzzycrumbhunger  (590 posts)      Thu Aug-06-09 08:48 PM
Response to Reply #13
 
18. Teehee

I figured it was risky to start a pizza war. Honestly, I don't see toppings, though. And it's awfully floppy. I imagine I've come close to foldable pizza because I had the misfortune of being forced by a hungry kid to get that Sbarro crap from the food court at the mall--which looked an awful lot like this photo. I suppose I might feel better if someone assured me that is NOT representative.

For myself, I prefer homemade--medium-thick WW crust, crispy on the bottom from a hot stone, plenty of chunky, homemade sauce, and a sharp, sharp cheddar (too much to be good for you). Second runner up is my Thai pizza, which uses a spicy peanut sauce, blackened chicken, carrots, and broccoli. I think that brings the west coasters into the pizza discussion, doesn't it?

Tangerine LaBamba  (1000+ posts)      Thu Aug-06-09 09:05 PM
Response to Reply #18
 
19. You put CHEDDAR on what you call "pizza"?

We have absolutely NOTHING in common.

As for that joke called "Thai Pizza," it's just a bad meal dressed up with a recognizable name. Only Americans would eat such crap.

Cheddar. Sharp, sharp cheddar.

I have no words.........................

elleng  (1000+ posts)        Thu Aug-06-09 09:37 PM
Response to Reply #19
 
22. Yes dear kiddo, you have WORDS!

just not 'nice' ones!!! (and I agree!!!)

buzzycrumbhunger  (590 posts)      Thu Aug-06-09 10:54 PM
Response to Reply #19
 
23. Now, now. . .

I knew the cheddar would get a reaction. What can I say? I like my cheese with flavor and not stringy. Maybe it's a Midwest thing, though the best cheddar seems to come from Vermont and Canada, IMHO.

Y'know. . . I make my lasagne with tofu, fat-free cottage cheese, spinach, and sometimes a touch of cheddar there, too. It's my most-requested potluck contribution, including a family that ran an Italian restaurant for several generations. Obviously, whilst tradition is important, that doesn't mean you can't shake it up once in a while.

Tangerine LaBamba  (1000+ posts)      Thu Aug-06-09 11:13 PM
Response to Reply #23
 
24. My Italian-American family has a time-honored tradition of gagging when we see what the White People do to our cuisine.

Fortunately, we don't take it personally, because we still know what's good, and it's perfectly all right for those less fortunate to take our originals and do what they have to do with them.

By the way, that's not lasagna. That's a macaroni casserole of some kind, with layers, but it's not the thing we Italians fix.

Enjoy.............................

buzzycrumbhunger  (590 posts)      Fri Aug-07-09 03:38 AM
Response to Reply #24
 
25. LOL--it could be worse

Whiter than white, coming from a Scots background, I could have come here promoting some gawdawful deep-fried monstrosity, as deep-frying has replaced the traditional and apparently not-as-horrible-as-we-thought-it-could-get Scottish diet.

I'm not even pasting in a photo, it's so horrible. You're welcome.

After which the sparkling husband primitive, packing up his tent for another day's trek, posts a photograph of a couple of cattle dining, without explaining its point.

Vinca  (1000+ posts)      Wed Aug-05-09 02:45 PM
Response to Original message
 
4. Thanks for the help. I've never had a pan pizza before, so it ought to be interesting.

And then the vindictive primiive returns later, to give an after-action report:

Vinca  (1000+ posts)      Thu Aug-06-09 08:30 AM
Response to Original message
 
9. So I made it last night and we didn't like it - too much crust.

Back to my regular, thin crust number we love.

mopinko  (1000+ posts)        Thu Aug-06-09 10:18 AM
Response to Reply #9
 
11. not enough cheese or sausage. if you can find the bobby flay chicago pizza throwdown, you will see it done just right.

but too much crust just means you didn't get the proportions right.

Tangerine LaBamba  (1000+ posts)      Thu Aug-06-09 01:22 PM
Response to Reply #9
 
12. That was always our objection to pan pizza. It's crust, crust, crust, and it's really more like a pizza pot pie, not an idea that finds any fans in our house.

A nice slice, I'm happy...............

Good-natured and mellow Grandma shows up:

hippywife  (1000+ posts)        Thu Aug-06-09 07:01 PM
Response to Original message
 
14. You know what I used to really like?

There was a place back in Ohio that did a stuffed pizza. It was still a pan pizza but it had a thin crust and was full of toppings, and then a thin top crust just like a double crust pie. It was really, really good.

elleng  (1000+ posts)        Thu Aug-06-09 07:13 PM
Response to Reply #14

15. Where in Ohio, HW???

hippywife  (1000+ posts)        Thu Aug-06-09 07:34 PM
Response to Reply #15
 
16. The Columbus area.

I grew up there and only moved to OK because I married Bill, he was down here. I miss having lots of mom and pop pizza places in what used to be the Italian neighborhoods primarily, and those that sprung up all over the area, many of them the kids of the folks that started out in the old neighborhood.

elleng  (1000+ posts)        Thu Aug-06-09 07:44 PM
Response to Reply #16
 
17. I attended Miami U, and married a guy from Dayton. (he's my currently 'stranged husb!) So I know a little about Ohio!

In case anyone disremembers, the elleng primitive and her now-ex-husband are both allegedly attorneys, and involved in some really nasty divorce where the elleng primitive's trying to grab as much as she can get.

The current problem apparently is the house.  Allegedly the elleng primitive's husband--both are allegedly attorneys, remember--go her to sign a piece of paper giving the house to him, and she signed it without reading it.

Tangerine LaBamba  (1000+ posts)      Thu Aug-06-09 09:06 PM
Response to Reply #17
 
20. We had our wedding reception in Dayton - we married in our house in Yellow Springs................................

elleng  (1000+ posts)        Thu Aug-06-09 09:36 PM
Response to Reply #20
 
21. Sorry that I never actually got to Yellow Springs.

Went to lots of wedding receptions in Dayton, as SIL's kids married there.

(Unfortunately my daughters attended those weddings, and want similar large 'white' weddings! Me, I married at folks home in FL!)

Vinca  (1000+ posts)      Fri Aug-07-09 08:34 AM
Response to Reply #21
 
27. I lived outside of Mansfield, Ohio during my "formative" years.

Unfortunately for me, the great pizza places formed me into a fatso.  I'm still searching for a recipe for a baked submarine sandwich I had about 1965 at a little pizza joint in Lexington, Ohio.

[GOBUCKS]

Second runner up is my Thai pizza, which uses a spicy peanut sauce, blackened chicken, carrots, and broccoli.

That may be the most revolting thing I have ever read.

France, contrary to popular belief, is home to some of the worst food in the world. I once had a pizza there, in the northeast, near Lille, that was topped with fried eggs. It was better than much of the food on that trip.

[The Village Idiot]

Pizza is pizza. sometimes it has thick crust and sometimes it has cracker-thin crust which I hate. It has a variety of toppings which are not pasta, fruit (tomato I guess). I can't imagine getting all worked up over this issue.

Well, time for a cold weiner on white bread with some mustard for me.

[Chris]

Minus the mushrooms, peppers, olives, and onions, it should be okay.

You sound like a man it would be good to have a slice of pizza with.

I miss the real New York pizza we used to be able to get here... slices the size of newspaper pages with cheese and pepperoni.  No other superfluous toppings were needed.  I haven't found anything even close to it since I was in grade school and my parents used to take us to the pizzeria next to the mall.  The mall eventually drove them out of business.  I miss them.

[DumbAss Tanker]

New Yorkers indeed do that stupid fold-over shit, which works with their thin and mainly-crust pizzas.  It would be a remarkably stupid way to eat a slice of Chicago-style pizza, which is a deep-dish type with lots of gooey drippy topping.  They're all so intent on one-upping each other that they can't remember the topic.

[GOBUCKS]

Pizza Hut pan pizza, with a Rolling Rock. Breakfast of champions.

[Chris]

Pizza Hut pan pizza, with a Rolling Rock. Breakfast of champions.

Speaking of dinner, that is exactly what I'm having.  Probably have it for breakfast, too.

[Celtic Rose]

That may be the most revolting thing I have ever read.

France, contrary to popular belief, is home to some of the worst food in the world. I once had a pizza there, in the northeast, near Lille, that was topped with fried eggs. It was better than much of the food on that trip.

I'll admit, I love the Thai Chicken Pizza at California Pizza Kitchen.  Probably a totally west coast thing, but seriously good.  Awesome Peanut sauce.  But, I'm pretty sure they don't put broccoli or blacken the chicken. 

However, I tried their frozen version once, and it was quite possibly one of the worst things I ever tried to eat 

[The Village Idiot]

New Yorkers indeed do that stupid fold-over shit, which works with their thin and mainly-crust pizzas.  It would be a remarkably stupid way to eat a slice of Chicago-style pizza, which is a deep-dish type with lots of gooey drippy topping.  They're all so intent on one-upping each other that they can't remember the topic.

I remember when the grandmother of a half-sister made super-deep pan pizza with jalapenos and all sorts of meat. Ah it was awesome. She used a cast iron skillet.

[JohnnyReb]

Well, if the DUmmies are discussing it then it must mean they want Obama to "nationalize" it(pizza). ....and we all know how those would turn out. No crust because the wheat crop failed. No cheese because they starved the cow to death. No meat because they're no cows. No olives because we burned the trees for heat. No anchovies because factories polluted the water. No tomato paste because when the crop came off all the trucks were tied up hauling political prisoners. ...but otherwise a fine pizza because they're free if and when they have them...usually pictures of them torn from the pages of old magazines.

[franksolich]

You sound like a man it would be good to have a slice of pizza with.

I miss the real New York pizza we used to be able to get here... slices the size of newspaper pages with cheese and pepperoni.  No other superfluous toppings were needed.  I haven't found anything even close to it since I was in grade school and my parents used to take us to the pizzeria next to the mall.  The mall eventually drove them out of business.  I miss them.

Yeah, the simpler pizza is, the better.

By the way, when reading myself to sleep last night, I read part of a book about healthy diets for men.  The book praised thin crust pizza with few ingredients, and damned deep pan pizza as more murderous than a Colt .45 handgun.

[DumbAss Tanker]

Yeah, the simpler pizza is, the better.

If that was true, the cheese pizza woudl be first to go at a pizza feast, but the opposite seems to be the case.

[NHSparky]

I'll admit, I love the Thai Chicken Pizza at California Pizza Kitchen.  Probably a totally west coast thing, but seriously good.  Awesome Peanut sauce.  But, I'm pretty sure they don't put broccoli or blacken the chicken. 

However, I tried their frozen version once, and it was quite possibly one of the worst things I ever tried to eat 

Yeah, frozen CPK doesn't do it justice, no matter how hard you try.  I don't do frozen pies, period.  Then again, when in a real CPK, I was always down with the carne asada pizza.

Things being what they are, and the fact that nobody delivers to my apparently far-off reaches, I just make my own.  Pretty simple, really--Market Basket and Hannaford's both sell doughballs perfectly sized, and you put your own toppings on them.  Me, I like it simple--medium thickness crust, a little bit of sauce, and either some pepperoni and mushrooms with a nice pizza blend cheese (yes, kids, it's a blend, not just mozzarella all the time), or I'll just make a Margherita pizza with the basil I picked from my herb plants and some fresh Roma tomatoes.

This comment from the tangerine primitive had me spitting coffee on my monitor...

My Italian-American family has a time-honored tradition of gagging when we see what the White People do to our cuisine.

Italians aren't "white"?  OMFG--who knew???

[Karin]

Remind me never to go to Buzzy's house for dinner.  That lasagna recipe made my stomach turn over.  That Thai pizza sounded revolting.  This shit sounds worse than Greenbriar's soup.

GOBUCKS, I'd have dinner with you anytime.  I'd say breakfast, but we don't flirt here.   

[Chris]

Remind me never to go to Buzzy's house for dinner.  That lasagna recipe made my stomach turn over.  That Thai pizza sounded revolting.  This shit sounds worse than Greenbriar's soup.

ha ha ha ha...

[Chris]

Italians aren't "white"?  OMFG--who knew???

Nope, liberals aren't racist.  Not at all.

[DumbAss Tanker]

Remind me never to go to Buzzy's house for dinner.  That lasagna recipe made my stomach turn over.  That Thai pizza sounded revolting.  This shit sounds worse than Greenbriar's soup.

GOBUCKS, I'd have dinner with you anytime.  I'd say breakfast, but we don't flirt here.   

I have to agree.  To me, combining pizza and chicken is like screwing around with matter and antimatter in your kitchen, nothing good is going to come of it.

[Chris_]

I'll admit, I love the Thai Chicken Pizza at California Pizza Kitchen.  Probably a totally west coast thing, but seriously good.  Awesome Peanut sauce.  But, I'm pretty sure they don't put broccoli or blacken the chicken. 

However, I tried their frozen version once, and it was quite possibly one of the worst things I ever tried to eat 

I actually like CPK Frozen thin crust pizzas. I just had a Margherita pizza last night in fact. They are the only frozen pizzas that I care for.

But their frozen thick crust pizzas are nasty.

[docstew]

I can't stand those "self-rising" frozen pizzas.  Something about the dough just makes it taste cardboard-y.

Honestly, I like making my own, even the dough.  It's not hard, flour, yeast, water, knead it in the stand mixer, make a crust, little sauce, some cheese, hot oven.  some of the best pizza I ever had.

[vesta111]

Yeah, frozen CPK doesn't do it justice, no matter how hard you try.  I don't do frozen pies, period.  Then again, when in a real CPK, I was always down with the carne asada pizza.

Things being what they are, and the fact that nobody delivers to my apparently far-off reaches, I just make my own.  Pretty simple, really--Market Basket and Hannaford's both sell doughballs perfectly sized, and you put your own toppings on them.  Me, I like it simple--medium thickness crust, a little bit of sauce, and either some pepperoni and mushrooms with a nice pizza blend cheese (yes, kids, it's a blend, not just mozzarella all the time), or I'll just make a Margherita pizza with the basil I picked from my herb plants and some fresh Roma tomatoes.

This comment from the tangerine primitive had me spitting coffee on my monitor...

Italians aren't "white"?  omg--who knew???

We had a pizza place ran by a Greek Family that was awesome.  They sold out to some thing I think called Joe's New York Pizza------  We gave it a try, ordered it for delivery and waited over an hour for the bone cold pizza to travel 1 1/2 miles to our home.  The driver spoke little English and when he passed our house for the second time we stood on the lawn waving our arms yelling at him, he kept driving until we saw him coming down the street for the 15 Th time and actually had to step into the road to block his moving car.

The only real honest of gosh pizza I have ever eaten is located in the next town.  It was there that I ate pizza for the first time in as a teenager.  I believe the restaurant is still there but I haven't been in in years.

There is a new place up the street I have not tried yet, they have a wood burning oven, a bar and full menu.    BTW has anyone ever ate a WHITE pizza,?  I never had the guts to try one. Makes me think of Haggis and kidney pie.

Italians are not WHITE so by extention neither are the French.  Now I find out after all these years that I am racially mixed----think of all the government grants I and the kids could have demanded.  Getting all my papers in order just in case I need to throw the race card at some point, or hide it as life gets stranger and stranger.

[Karin]

White pizza is made with your regular house crust, then garlic butter, then the cheese.  It's somewhat favored in my neck of the woods.  A small piece is good as a go-with for a salad.  It's not haggis, my dear.  Nothing scary.