All pretty sensible rules (esp. the BBQ sauce one…)
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Who the ■■■■ cuts a pizza without the crust?
And BBQ sauce is only on pizzas at ■■■■ places like dominos and if you are getting pizza from Dominos then get out of this thread.
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Talking about wood oven from a good pizza place. I usually pay from $18 to about $24. That’s normal isn’t it?
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A lot of cafes and restaurants have meat lovers with BBQ sauce on the menu over here.
Some pizza shops cut their pizzas into squares like this and it annoys me as some pieces have no crust and then others are these annoying little corners
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Jesus! I’ve regularly seen garlic pizzas cut that way, but never a proper pizza. Totally unacceptable in every way…
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Yep - the better ones out our way are about that.
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Either Dough Bros or Town & Country
not really
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It does the job if you’re in the mood for a ham & cheese toasted sandwich and all the cafes are closed.
$17 for a large is pushing it IMO unless its woodfired and authentic Italian like Toninos. You can taste the difference and the base/crust isnt like cardboard.
If I’m ridiculously hungry, I’ll still eat a dodgy pizza but my local preference is Double Zero Pizzeria. Never had a bad one and they are (and I hate using this term) authentic but then again, the interpretation and naming (etymology perhaps) of food. One man’s zucchini is another’s courgette. I’ll never forget ordering a pizza in northern England nearly 20 years ago off the cuff without looking at the menu contents etc. The cappriciosa arrives with ■■■■■■■ corn on it! I check and it came as advertised. It was further proof that cuisine in that country is shithouse. Either we’re getting it wrong or they are, someone’s ■■■■■■■ it up either over here or there and I’m tipping it’s not us but will have to check and possibly eat my words. Perhaps in certain regions of Italy or wherever, corn is supposed to appear on a cappriciosa? In others, it doesn’t. As much as I enjoy corn, not necessarily on any pizza ever.
I have a mate from Queens, New York and another who is originally from Chicago. It was interesting watching them shortly after being introduced, having a diplomatic conversation about pizza and the thin slice of NYC (Parmesan and hot sauce) versus deep pan of the latter. Deep down I knew they wanted to tell the other that pizza in the other’s town was bullshit.
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There should be a special place in hell for anyone that cuts a Pizza this way.
I’ll allow it for finger food purposes ONLY !
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No!!! Absolutely not. How the fark are you supposed to eat something with 6 toppings on it as finger food when it’s been butchered like that???
It’s just encouraging pizza dining with a knife and fork, which is… wrong…
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Had a few quality pizzas in Italy…either Margherita or Diavola (close to Mexicana).
100% agree.
Only allowable as a sauce, cheese, herb/garlic topping.
Perhaps anchovies also, but cut very fine.
Just on Anchovies, remember my Nonna making pizza dough from scratch.
Then she would top it only with Parmesan cheese, lashings of Olive Oil, and Anchovies.
Super thick base.
It was heavenly, and even better cold.
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Sounds more like a faccacia
Had a chick pea pizza in Fiji once.
It was actually fricken good. The secret to Fijian chick pea pizza (base, chick peas, oil and a few herbs) is that they take your order, and then, despite no other customers in the restaurant, it takes about 90minutes for your meal to arrive.
By that stage you’re liquored up and the pizza actually tastes amazing!
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I was in the UK and a mate of mine ordered a gammon steak at the local pub thinking he was going to be tucking into a nice piece of beef. To say he was disappointed when a ham steak arrived was a massive understatement.
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When I backpacked through Europe in 1995 we ate in London at one of those All The Pizza You Can You Eat (plus a pint) places for 10 quid.
I swear every different pizza had fkn corn on it, and plenty had tuna too…
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