Posted on 12/22/2022 4:40:02 PM PST by DallasBiff
Pizza is like sex, even when it is bad it is good.
There are two types of Chicago pizza -— pan pizza and thin crust. I grew up about 90 miles from Chicago, in an area with plenty of real Italian pizza places. Thin crust was the only kind available, and it is my favorite. Here in Oklahoma, it’s really hard to find good authentic pizza; the natives think pizza hut and Simple Simon’s pizza is good. One of the few things I miss about Illinois is good pizza. Of course, I have to make my own if I want any around here. Two most important parts of pizza is the crust and the sauce. Get either one of those wrong, and you’ve got nothin!
Take a road trip to Costa Rica and you’ll find plenty of bad pizza here. We went to Candombe’s yesterday for a graduation dinner and they have top shelf wood fired pizza
It’s the pizza that is wrapped. It is by the pre-made soups, tamales, flatbreads. 11 minutes at 425 degrees. When you pre-heat the oven, put your pizza pan (nothing fancy, I have a metal one I got by the kitchen goods) in the oven also. When the oven hits temperature, put the pizza on the pan and that’s it.
I tend to go 430-435 degrees and 12 minutes only because I like a crispier crust. Take pizza out of oven, give it 2-3 minutes for the cheese to set and that’s it. My wife and I split a small pie for dinner. Costs eight bucks.
What geographical area are we talking anout
All fine as long as folks realize this isn’t pizza: it’s a bready cheese casserole.
“What geographical area are we talking about?”
I’m in San Antonio. But also had the HEB pizza from other areas in the state. It is made the same way everywhere.
Oh. Heb bok. Frozen crust?
Great info about the HEB pizza. I will pick one up tonight.
Thank you very much.
The crust isn’t frozen, nor is the pizza.
Ok great to know. Will pick one up as soon as it gets above 12 deg here
“The best New York Pizza is in Connecticut”
Is Paul and Eddie still around?
Of i couldn’t make it out there I would go to Country Pizza or Captain’s in Shelton on Bridgeport Ave.
I used to work for Angelo’s in Monroe and Shelton when I was younger. Good stuff, don’t let them know I didn’t put it at the top of my list :)
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