The Great Great Pizza Thread
 

Good idea for a thread, Mate :thumbsup:

I am also a big, big fan of pizza. When I was very young and a little boy, my parents were invited to dinner and this took place in an italian restaurant nearby. Mr. Fucci, the owner of the restaurant, was preparing the pizza´s himself and from the first slice on, I was addicted to pizza.

Honestly speaking, only a few restaurants could match that wonderful pizza Mr. Fucci made.

But, my mum being an excellent cook, is a master of making pizza. Not the thin ones, more the thicker ones.

As for the topping, I prefer it to be the "quattro stagione"-style.

No fruits like ananas etc., and no fish/seafood because I am allergic.

She always needs to make 2 baking-plates - one for the immediate dish among family. The second plate entirely for Mr. Hopper, being eaten cold later the day while looking T.V. or scrolling VEF...

...gallons of beer or red wine included...:D

Bliss :thumbsup::thumbsup::thumbsup::thumbsup:
.

Pizza in Buffalo has been described as halfway between New York style and Chicago style, since we're roughly halfway between the two cities. Although more New York style shops are opening up due to the students at UB and Buff State from the NYC area.

When I was growing up, our pizza joint was Pizza by diRose. They had a sweet sauce with a hint of oregano and they used large pepperoni. When they went out of business, our allegience switched to Bob and John's La Hacienda. But also within driving or delivery distance is Avenue, Daddio's, Franco's, 2 Just Pizza shops, Gr8 Pizza, Bocce Club and LaNova. This is just in the North Buffalo area, with the exception of LaNova, which is on the Lower West Side of town, but they deliver anywhere in the city.

We do have the national chains as well, but they're few and far between. And in this area, they make decent pizza; they have to or they go out of business. For example, Taco Bell has tried at least twice to break into the Buffalo market but due to our local taco chains, Mighty Taco and Jim's Steak-Out, they've failed. I'm pretty sure Buffalo Wild Wings is also failing here because, let's face it, we invented the chicken wing as food, so, you know.

My favorite toppings on pizza are mushrooms, pepperoni (large or small cup), onions and bacon. Tolerable are mild sausage, sweet peppers and banana peppers. And I like some specialty pizzas; Just Pizza does a Buffalo wing pizza and a 3 cheese, steak and banana pepper pizza. And Wegman's, a local supermarket chain, makes a seafood pizza with a white sauce that hits the spot during Lent.

GeorgeMcSoon as I love pizza Quatro Stagione
reading a little "hot oil" or a good four cheeses,
but above all, for me a true pizza should be cooked
in an oven over a wood fire, which gives it its unique taste
and crisp edge to perfection.

By cons I desteste the pizzahut for me is the bip :mad::D

good pizza nothing like to glimpse heaven :thumbsup:;)

I would die for a regina pizza with an egg on it!
But it's difficult to find good pizzaioli anywhere in north France.
My son in law who is italian (mother) and french (father) told me when he visits his grand parents in Sicilia ,pizza are incredible and above all very cheap.But the best are his mama'pizza :thumbsup:.
So my wife learned from her and now i am in paradise:D

:thumbsup::thumbsup::thumbsup:

Here's one I do with leftover pizza, that's if there is any :rolleyes:

I hate nuking leftover pizza , tastes crap, so I scrape the toppings off into a crusty bread roll and nuke that :):):):):) Great hangover meal :cool:

I'm a thin crust man, tuna, mushroom onion or pepperoni. Next morning I cook rare leftovers under the grill.
Great thread btw streets.

When parents are away I indulge in a pizza(well I got feed myself some how, and cooking is a chore at times :D) Italian Margarita thin crust with double sweetcorn and possibly extra tomato or red onion, which I have with a salad. We do have a pizza day(Wednesday) when we have one of those Good Fellas pizzas with a big salad on the side.

We used to go to a Pizza Hut that was at Brent Cross Shopping Centre once, for lunches and it was good because you could fill up on as much salad as you get in a bowl along with your individual pizza OR go buffet with unlimited trips to the salad bar and picking wedges of pizza up. I get so much ribbing from my friend who laughs because I put tomato ketchup on my pizzas-nothing wrong with that, he is just mad - but I can't see anything wrong with that. I made a pizza at school once, that went down quite well, but I doubt I would try it now.

As a rule, pizzas in the UK are either bland and generic (as with Pizza Hut and its notional competition) or they are toasted open sandwiches for rat meat, as with the pizza emporiums in my immediate neighbourhood, made by people who know even less about it than I know.

Bizarrely enough, I can always get a very good pizza from the takeaway pizza place in the neighbouring village to the village where I grew up. I have been an occasional customer there for 35 years and they are still the same as they were when I first went there; they haven't even painted the joint.:cool:

There is an Italian restaurant on the London Road in Leigh on Sea, near Southend, in Essex, which used to do a really nice pizza, but I haven't been there for 20 years so anything might have happened to it now. The staff there would never agree to add more than 3 extra toppings; the head waiter once explained to me that this is where the American chains get it wrong. In the USA, bigger and more = better; in Italy, quality = better or worse. The waiter was quite definite that a good pizza doesn't need umpteen different toppings, but the extra toppings are always useful to disguise a bad pizza. I never had a pizza in that restaurant I didn't like.

REAL pizza is round, thin crust and made only in New York City. Everything else is just varying levels of schifo.