Name your pizza

[gmi3804]

Tip: If you want garlic dipping sauce but your normal place doesn't offer it, you only need two ingredients: margarine and garlic powder. Start with 3 Tbsp of melted margarine and 1 tsp of garlic powder and adjust from there.

Dipping sauce? This is the pizza thread.

What's margarine?

 

[gmi3804]

I just like watching the people watching those machines … well worth it

 

[nw6675]

Dipping sauce? This is the pizza thread.

What's margarine?

Gmi, for goodness sake, can you be nice for one thread

 

[john7994]

Pretty much it - the trick is to also keep far enough from the person trying to sell you a new HVAC system located right as you walk out the door …

 

[gmi3804]

Gmi, for goodness sake, can you be nice for one thread

Not gonna happen!

 

[Minnesota!]

I am a sucker for 2 places near-ish me. One is Little Oven on the east side of St Paul. MN style pizza with amazing, spicy sauce, tons of cheese, fresh toppings. The other is called Nino's Pizzeria, also on the east side of St Paul. NY style with the best crust I have ever had.

I don't care for thicker crust, and I don't like sweeter sauces. MN style is the best for avoiding those.

 

[jimmymc]

Dipping sauce? This is the pizza thread.

What's margarine?

... I'm confused.

 

[KPeterso]

Tony's Little Italy in Placentia CA. It is the best Chicago style pizza I have been able to find in SoCal. And it is a fun place for former Chicagoans to hang out with a mural of Wrigley Field and tons of Cubs and Bears pictures and memorabilia on the walls.

Back home, I would take a Lou Malnatis any day of the week. Going to the Lou Malnatis in AZ was a highlight of a wedding we went to there a few years ago!

 

[Lord Manhammer]

Not gonna happen!

I think you are the Uncle Frank of the DisBoards.

 

[NotUrsula]

I don't have a lot of favorites, but DH and I love pizza experimentation. We have a travel tradition to always seek out local pizza places to see what they come up with. It does require that you shelve any pre-conceived notions of what is and is not "real" pizza, but it's a lot of fun, and along the way we have found some gems, though of course there have also been some that were really not very good.

The most memorable crust I've ever had was from a place near Carlsbad, CA about 20 years ago; somehow we lost track of the name of the place, but their pizza was on a really great herbed crust that contained a lot of rosemary. Unusual for sure, but delicious.

My current semi-local favorite is Dewey's, which is a regional chain out of Ohio. For St. Louis style, I much prefer Fortel's over Imo's, but Fortel's uses mozzarella, not Provel. (I've lived here 35 years, and I still believe Provel is an abomination. It's a designed-for-melting blend of cheddar, swiss and provolone, heavily smoked, and IMO, it has the texture of library paste. (no Imo's pun intended))

BTW, Aldi's fresh uncooked pizza from the cold case is actually quite decent and a great bargain, though it requires a bit of seasoning, IMO; just crispy-enough thin crust and a nice balance of ingredients.

 

[Chili327]

@BlueStarryHat
Your Signature... Best Episode ever!!!

 

[Cogswel_Cogs]

NYC - Really there are just too many to name.
even in Queens alone there are too many to name.
More than use to do toppings like Buffalo chicken now etc, but I only do generic pepperoni or olives if I do a topping so can't judge that part.

 

[DisneyTeacher]

My favorite is Harris Pizza in the Quad Cities. I’ll eat just about any pizza on the menu.

Imo’s in STL is just bad. No matter how many times I’ve had it, it doesn’t get better.

 

[nw6675]

Loving all the responses!

 

[Lord Manhammer]

Just throwing this out here. And it was as good as it looked. (I’m in Italy)