- Mar 24, 2018
- 9,654
- 31,020
It has been a while. I've tried a chicken & waffle slice that was actually good and a kimchi slice that was horrendous, so I think I'll venture out & give the Hawaiian slice another try.
Official Pizza Appreciation!
- Thread in 'General' Thread starter Started by you go boy,
- Start date
$tacy
formerly willchamberlain
- Nov 24, 2012
- 26,246
- 25,191
Pineapples is just childish 
$tacy
formerly willchamberlain
- Nov 24, 2012
- 26,246
- 25,191
- May 2, 2010
- 17,202
- 23,484
not eem mad
- Mar 24, 2018
- 9,654
- 31,020
- Feb 11, 2004
- 1,078
- 86
- Oct 17, 2012
- 6,264
- 14,797
Pizza from my local spot & Marie Callender's chocolate creampie
- Feb 11, 2008
- 19,662
- 12,695
- Oct 17, 2012
- 6,264
- 14,797
walkingBred
Did you vote on this? What do you think of the list-is it more or less accurate in your opinion?
Chicago Pizza Madness Tournament: The ‘Final Feast’ (Four)
After 2 weeks and 4 rounds of voting, our regional champions are … Vito & Nick’s (City Region) Georgio’s (North Burbs Region) Home Run Inn (Local Chain Region) Fox’s (So…
wgnradio.com
- May 2, 2010
- 17,202
- 23,484
Let me take a look at this lol
- May 2, 2010
- 17,202
- 23,484
Vito and nicks gets the nod no doubt
Absolutely no way Foxs is better than Palermo’s somebody was smoking dust
Home run inn is solid but I think they rely too much on that buttery crust but not mad at it
Absolutely no way Foxs is better than Palermo’s somebody was smoking dust
Home run inn is solid but I think they rely too much on that buttery crust but not mad at it
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- Mar 24, 2018
- 9,654
- 31,020
I didn't vote on it. Was following the tournament tho. There are some questionable goofy wins in there. Also a lot of places I haven't tried & most likely wont just based off the style of pizza.
Chicago Pizza Madness Tournament: The ‘Final Feast’ (Four)
After 2 weeks and 4 rounds of voting, our regional champions are … Vito & Nick’s (City Region) Georgio’s (North Burbs Region) Home Run Inn (Local Chain Region) Fox’s (So…
That crust is
- Sep 24, 2012
- 5,594
- 6,102
The only Home run Inn I've had was frozen and it was average at best. Understandable for frozen pizza, curious to how much better a fresh Home Run pie is vs. the frozen variant.
Also, its frustrating trying to put older people on to good pizza. My pops keeps wanting me to load up every pizza with hella toppings and I'm trying to explain to him that quality pizzeria's don't stress toppings. The quality of dough and sauce plus fresh mozzarella is all you really need when its cooked right.
Also, its frustrating trying to put older people on to good pizza. My pops keeps wanting me to load up every pizza with hella toppings and I'm trying to explain to him that quality pizzeria's don't stress toppings. The quality of dough and sauce plus fresh mozzarella is all you really need when its cooked right.
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- Aug 21, 2010
- 11,201
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elpablo21
Supporter
- Feb 11, 2008
- 106,398
- 195,785
New book schooling me. Definitely like the "char" I get from the broiler methodAttempt at a Margherita
New attempt. Gotta get my shape better. Working with wetter dough is tuff
Gluten free/Vegan pie for the lady
- Sep 24, 2015
- 7,609
- 13,078
Had this one back in the 90’s from Pizza Hut.
I was working at Pizza Hut at this time while in HS. I remember those basketballs very vividly. Had bags full of them, uninflatable in the back. I know I have a few at my folks house somewhere.
DeadsetAce
Supporter
- May 31, 2004
- 107,231
- 53,413
looks great
elpablo21
i struggle with shape as well when i don't make pan pizzas...**** is tough and my patience isn't great
elpablo21
i struggle with shape as well when i don't make pan pizzas...**** is tough and my patience isn't great
- Aug 21, 2010
- 11,201
- 17,280
elpablo21
Supporter
- Feb 11, 2008
- 106,398
- 195,785
Appreciate it man. Bruh the shape will be fine and then I start trying to work it off the peel with a few shakes and then chaos happenslooks great
i struggle with shape as well when i don't make pan pizzas...**** is tough and my patience isn't great
Got two more doughs to see how they turn out
DeadsetAce
Supporter
- May 31, 2004
- 107,231
- 53,413
do you use anything on the peel under the dough to help it slide? i've used flour which is hit or miss unless i overdo it. corn meal works great but i know that's not traditional so people don't love it. especially with a margarita or neopolitan pizza
elpablo21
Supporter
- Feb 11, 2008
- 106,398
- 195,785
Yeah I use semolina flour like corn meal but it's a finer texture so it works similar. I either overdo it and it slides fine but the bottom isn't as crisp as I like or I underdo it and I make calzones or oglong pies
do you use anything on the peel under the dough to help it slide? i've used flour which is hit or miss unless i overdo it. corn meal works great but i know that's not traditional so people don't love it. especially with a margarita or neopolitan pizza
And this current dough is 70% hydration which is higher than normal but I guess it works better for indoor home ovens at the lower temps
This is also the first doughs I made that I did a starter for. All in all the process is always fun
elpablo21
Supporter
- Feb 11, 2008
- 106,398
- 195,785
DeadsetAce
Today's attempt. Pizza completely went unhinged again with the middle getting stuck 
Managed to make a decent looking slice out of it
DeadsetAce
Supporter
- May 31, 2004
- 107,231
- 53,413
That slice looks great
Definitely know that feel where the entire pie might look funny but you can cut out a perfect looking slice
- Oct 17, 2012
- 6,264
- 14,797
Pizza from Pizza Twist in Hillside, Queens & pastries from Oasis Cafe in Flushing, Queens. Plain pizza was pretty trash but the other ones were solid.
