Personally, I’m partial to a thin crust cheese pizza folded and dipped into either hot sauce or ranch. But I also enjoy modest amounts of meat, greens and pineapple.

  • ccunning@lemmy.world
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    2 months ago

    I love pizza of all shapes sizes and toppings, but if you want to know my favorite “you can only have this from now on” pizza, imma be a basic assed NY style pepperoni pizza bitch…

    • chemical_cutthroat@lemmy.world
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      2 months ago

      Facts. A pepperoni slice is what I judge a pizza place by. If you can’t get that right, I don’t care what crazy ingredients you shoved on the rest of your pies.

      • Semi-Hemi-Lemmygod@lemmy.world
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        2 months ago

        I do the same thing at diners but with a hot roast beef sandwich. Did you toast the bread? Is the gravy creamy and delicious? Is the roast beef heated on the griddle before serving? It’s the brown M&Ms of diner food.

    • SzethFriendOfNimi@lemmy.world
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      2 months ago

      Dripping so much grease you have to fold it in half and tilt it to let the extra artery clogging goodness drip down because what else are you going to dip the garlic knots in?

  • ThePowerOfGeek@lemmy.world
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    2 months ago

    Thin crust with extra pineapple and nothing else. 😜

    No, but seriously, my favorite are the thin-ish crust ones my wife makes with fresh dough, with regular sauce, mushrooms, and olives on it.

    • ALQ@lemmy.world
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      2 months ago

      Back in the day (haven’t tried it in over a decade), pizza hut made really good deep dish pineapple pizzas. The crust was crunchy and just shy of being too greasy and I loved it. But I also love pineapple, so.

      • ThePowerOfGeek@lemmy.world
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        2 months ago

        I joked about pineapple on pizza before. But honestly, I don’t really mind it. Even without ham, a little bit of pineapple tastes okay to me.

    • ccunning@lemmy.world
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      2 months ago

      They said “pizza”, not “tomato soup bread bowl”…

      J/k - looks epic. Sad I didn’t get a chance to try a real Chicago style deep dish pizza on my first trip earlier this year 😞…

      • originalucifer@moist.catsweat.com
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        2 months ago

        its a cracker crust!

        to me, this is why pizza is called a ‘pie’ its a big ol’ meat and cheeese pie. theres something weird about the sauce being on top that makes the whole thing work

        if you ever get to a state with a giordanos please give it a try, its the epitome of deep dish (imho). i spent a year learning to making a carbon copy after i moved away.

          • originalucifer@moist.catsweat.com
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            2 months ago

            nope. the crust is weird in that its very thin, and contains a lot of oil… and theres 2 of them… a top and bottom. after all the sauces i tried, a generic store brand tasted the best… let me dig out the recipe…

          • originalucifer@moist.catsweat.com
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            2 months ago

            here is the recipe

            2lbs mozzarella/pizza cheese 16 oz pizza sauce 1 cup Warm Water 3 2/3 tablespoons Canola Oil 1 teaspoon Olive Oil 1 1/2 teaspoons Kosher Salt 1 1/2 teaspoons Granulated Sugar 3 cups unbleached All-Purpose Flour, Use the Scoop-And-Sweep method 1 1/2 teaspoons Instant Dry Yeast

            Prepare Crust Add the warm water and pinch of sugar to mixing bowl add yeast and let foam for 30 seconds or so. Add everything else mix until just stuck together (3-4 minutes, everything will still be flaky)

            Lightly flour a surface knead the dough ball for about two minutes. Kneading longer than a couple minutes will make the crust more fluffy and bread-like instead of dense and biscuit-like. Break off 1/3 of the dough ball, this will be the top crust. Form them both into dough balls and place into a large oiled bowl. Let the dough rise once at room temperature, punch down and place in refrigerator for at least 7 hours.

            Prepare Pan Take out of the fridge and let it reach room temperature (about 2 hours). Let rise at room temp for 6-8 hours (although it won’t rise much). roll out the balls of dough extremely thin take a cast iron skillet or springform pan (high sides are better) grease with butter well lay the first crust in, it should come all the way up the sides of the pan. wet bottom of crust with sauce very lightly layer in all your toppings with a little but of cheese, the add the rest of the cheese. lay on the top crust, seal it up with the bottom crust. poke some holes in the top crust toward the middle. then pour the sauce on, even out. Bake at 400 for 35-40 minutes, until the crust is lightly browned and the cheese is melted thoroughly.

            • August27th@lemmy.ca
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              2 months ago

              Dude, you are the greatest of all time. Thank you for posting this.

              Edit: do/have you ever used sausage anywhere in there?

        • triptrapper@lemmy.world
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          1 month ago

          I love that you love Giordano’s. I live by one and I’ve eaten there twice and it was underwhelming for me. The pizza takes like an hour to bake, and it’s just too much crust. I liked the chewy stringy cheese and the soupy sauce on top, but the vehicle just didn’t work for me.

      • RampageDon@lemmy.world
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        2 months ago

        It’s called a pizza pie, and this is truly a pie, not like those dumb normal flat pizzas.

    • dingus@lemmy.world
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      2 months ago

      I know Chicago really blurs the line between “deep dish” and straight up “casserole”, but this is a whole new level. What even is this? I’m both intrigued and mildly horrified.

    • taiyang@lemmy.world
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      2 months ago

      Ah man I miss Giordano’s. A good reason to go back to Chicago again… Aside from all the other good reasons, anyway.

    • Plum@lemmy.world
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      2 months ago

      :<

      I don’t want to yuck your yum, but how and why is this pizza. It’s an architectural masterpiece.

        • Plum@lemmy.world
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          2 months ago

          I’m a heathen. My standard domino’s order is thin crust with pineapple and light cheddar, dipped in blue cheese dressing.

        • 0ops@lemm.ee
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          2 months ago

          I haven’t tried it yet but I’ve been thinking for awhile now that strawberry pepperoni might kick ass

        • dependencyinjection
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          2 months ago

          Brother you’re a menace, but I’m curious about how that tastes.

          If we going for vile things, I once had ketchup on ice cream in college cause I was that guy that would do anything for a reaction.

          • ParabolicMotion@lemmy.world
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            2 months ago

            That doesn’t sound good to me. Ketchup contains vinegar and I can’t imagine mixing it with a dairy product. Now, strawberries, blueberries, and feta on top of a cheese pizza was actually pretty good. It was just a little too sweet, at times, though. It was definitely worth trying.

            • dependencyinjection
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              2 months ago

              Yeah it was vile, it made me gag.

              I could get behind yours without the tomato sauce and regular cheese, MAYBE.

              • ParabolicMotion@lemmy.world
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                2 months ago

                If you could stomach Pizza Hut’s dessert pizza that was offered in their 90’s lunch buffet, then you’d probably like it.

  • Skua@kbin.earth
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    2 months ago

    The best pizza place near me does a goat’s cheese, balsamic onion, and rocket one that’s absolutely stellar. To be honest though I’m not super fussy about toppings, I like this pizzeria more because whatever you order, they use good ingredients and cook it perfectly