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The best pizza?
- Thread starter luvtosurf77
- Start date
Animals.
Overall I found the pizza throughout Brazil to be pretty good and often better than the average pizza here.
I think you nailed it. I know that some of the best pizza places in the world are in the US (and I obviously didn't try them bc I'm not a fancy restaurant goer) . but when it comes to average everyday pizza it's hard to beat São Paulo. Can't speak for other states though... hell, even outside of the City of São Paulo quality starts to decrease real fast.
Giardano's opened my eyes to Chicago style last year. I was a thin crust Margherita fresh-is-best type guy, but wow it was good. Traditionalists are missing out on a whole world of taste.
Best I've had though was a thin crust in Costa Rica
I'm sure that non pizza tastes good. Sauce, dough and cheese... what could go wrong? It's just not pizza. lol
Fair enough, I don't think you can eat it with your hands competently, so I'll disqualify it from pizza. Still mighty tasty.
I was under the impression Chicago style was thick 2" bread based off pizzahuts "Chicago deep dish". However, I learned that was actually Detroit style----- that stuff is garbage.... well I had one Detroit pizza at a joint called Blue Pan that was pretty tasty too
I was under the impression Chicago style was thick 2" bread based off pizzahuts "Chicago deep dish". However, I learned that was actually Detroit style----- that stuff is garbage.... well I had one Detroit pizza at a joint called Blue Pan that was pretty tasty too
Ate a Giordano's thin crust pie in Chicago once, fukkin' good stuff!
Thick crust "Chicago-Style" pizza is just a gut-bomb. Not so good, IMO.
Most "Chicago Style pizza" joints are anything but that, especially from a chain. It's too different and polarizing for most pallets so it's pretty tough to find anywhere except for in Chicago and the surrounding area. Which is fine by me
If you ever see "UNO" in the frozen aisle that's about as close as it gets in terms of commercialized Chicago style "pizza" at scale.
My dads from chitown and he thinks uno's is alright good beer menue in orlando but numero unos in Ventura is one of his favorite long distance deep styleMost "Chicago Style pizza" joints are anything but that, especially from a chain. It's too different and polarizing for most pallets so it's pretty tough to find anywhere except for in Chicago and the surrounding area. Which is fine by me
If you ever see "UNO" in the frozen aisle that's about as close as it gets in terms of commercialized Chicago style "pizza" at scale.
og italian styel is like only having women whi are built liek twigs. yeah...thats where they came from...but so fugging what? i want something DEVELOPED
Back to our regularly scheduled programming: Last night's pizza was very good. Sharp cheddar mixed in for the win!
I had a surprisingly impressive pizza at a spot I stumbled into in Medellin Colombia just wandering through the city when we had some time to kill. It was a cool location with a nice outdoor patio overlooking the park. We chose it for the scenery not the food and had low expectations for the pizza itself and it was surprisingly good.
Getting better at the oven skilz. Need to figure out why my dough is too elastic.
Looks nice. Is your water too cold or warm? Are you letting it proof? Warm water makes sticky dough, cold water makes stubborn dough. Use a candy thermometer and shoot for 100-105F
It was 100F and proofed for about 3 hours.Looks nice. Is your water too cold or warm? Are you letting it proof? Warm water makes sticky dough, cold water makes stubborn dough. Use a candy thermometer and shoot for 100-105F
I put a couple of dough balls in the fridge and I’ll try them tomorrow or the next day to see if that helps. I’ve heard (on YouTube) that if you wait till the gluten starts to breakdown it will lose elasticity.
I used bread flour. Maybe it’s too glutenous?
Another factor is that the dough was in the kitchenaid (with the hook attachment) on medium for 6 minutes.
Yes, probably too much bread flour because the gluten makes it chewier. I do 2 cups AP, 1.25 bread flour and 1.5 C water. I would at least experiment with 50/50.
Water temp and proofing sound good. 6 minutes doesn't sound excessive. Color and texture look great in the photo, would
Water temp and proofing sound good. 6 minutes doesn't sound excessive. Color and texture look great in the photo, would
The last two weeks, I made myself one with aged parmesan, fresh mozzarella, provolone w/ bbq and ranch swirled, no red sauce. Threw it in the oven to cook and let the sauce caramelize. Then added chopped parsley and fresh basil. Very sweet.
I'd like to try something weird w/ some garlic aioli type sauce maybe this weekend.
I'd like to try something weird w/ some garlic aioli type sauce maybe this weekend.
Posts like this make me wonder how many people claim that they invented BBQ chicken pizza
Anyone who likes BBQ chicken Pizza has no right to talk $hit on Chicago style pizza. BBQ chicken pizza is absolute trash.