Grew up in Chicago. There's only one kind of pizza for me. Deep Dish Chicago style. But, I've been in Phoenix since the mid-70s. Uno's came here, but it wasn't Ike Sewell's business. It was a franchise operation. Not bad, but not what I remembered. Last fall, a Lou Malnati's opened about 3 miles from my house.
Chicago style, with mushrooms added and a big Caesar salad.
Those are as good as I remembered. Missed Lou's opening night in Lincolnwood in 1971. Knew Rudy (Lou's dad) from when I was growing up. We save them for special occasions. Try to think of a special reason at least a few times a month
OMG, When I was in Chicago I had Chicago Pizza, it was so, so good.
NY has great pizza too. A pizza joint under the Brooklin Bridge.
The best thing about Pizza is they all pair very well with PBR.
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
Nobody else likes Ricotta on their pizza? It's so good...adds a layer of creaminess that is delightful. Mine would be pepperoni, sausage, mushroom, onion, chili pepper flakes in the sauce, jalapenos, and a couple spoonfuls of seasoned ricotta thrown randomly into the mix.
Take and Bake in my Traeger. Smoke just adds something.
Yes, someday this summer I will need to learn to make Pizza from scratch.
I have made paleo pizza, and it was ok--Cauliflower crust, see where I am going.
Naan bread, fresh mozzarella, cut cherry tomatoes, mushrooms, pepperoni, fresh parmesan, and of course fresh basil from the garden. And, if it’s my last meal, it’s been great knowin’ ya’all!
I like a double pepperoni with a thin crust but….my idea of the perfect pizza has changed a bunch lately. I really want to eat one of Richard Chrz ‘s or Attjack ‘s. I really believe I haven’t eaten the perfect pizza after seeing theirs
Take and Bake in my Traeger. Smoke just adds something.
Yes, someday this summer I will need to learn to make Pizza from scratch.
I have made paleo pizza, and it was ok--Cauliflower crust, see where I am going.
Here's a cauliflower crust pizza that I made. It was good IIRC but a lot of work.
Here's a store-bought cauliflower crust not quite as good but easy.
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Tough question. Don't know that I have met a pizza I didn't like. Not a fan of the pineapple, it just doesn't work for me. I always let the wife order pizza when we go out cause I will eat any pizza.
Personal fav would be a thin crust, extra sauce and cheese, black olives and mushrooms. And I always love the anchovies baked in.
Toppings - depends on my mood. I have several favorite toppings. Cheese and tomato sauce are a given, right? Generally I like these toppings without others which dilute the wonderfulness, not that I have anything against a multi-topping pizza:
Anchovies - with the anchovy infused olive oil kind of drizzled on top.
Artichoke hearts.
Good ole pepperoni.
Mushrooms.
Last edited by Mark The Q-er; April 13, 2022, 07:54 PM.
Comment