GameBanshee Forums

best topping imo would be pepperoni.

my fave "pizza" is a pizza made by a chain called donatoes, which were in indianapolis. they make a great thin crust pizza, making anyone else's i've had look like and taste like cardboard. they made a founders homestyle pizza with pepperoni, banana peppers, extra cheese and green peppers. then they tossed on their special seasoning, and it was great.

they also made a good hawanii style pizza, ham, pepperoni and pineapple. when i was really feeling crazy i'd get that with banana peppers as well heh, interesting flavor blend.

white pizza is good too, made with ranch dressing instead for sauce. just make sure to put on some extra garlic.

best pizza chain where i live now is zackery's pizza as far as i'm concerned. they make a pan pizza, normal thickness on the crust. don't use teh stone ovens, but it isn't an asembly line either

Originally posted by Gwalchmai:
<STRONG>Delivery does net good tips, especially during the Super Bowl, IIRC. Unfortunately, you are SOL, Joe, because the Cowboys have no chance of even getting into the playoffs! (j/k)</STRONG>

LOL...yep, they blow. I really couldn't care less, however, as i don't watch sports that much. The only problem is that leaves me isolated during 75% of my friends conversations. I just sit there and hum a tune til they stary talking bout something that interests me....usually whatever tune i'm humming.

I don't go to Pizza Hut, or any of those nasty chains for either eating in or taking away. I can't stand the deep pan thingy. That's not a pizza!!

The best I ever had was Pizza al Funghi in a pizzeria near Uffizi, Firenze.

I've just found an ad with recipe in an old magazine.

Deep SPAM Pizza
Why stop at fritters or salads? A can of SPAM* Chopped Pork and HAm goes a long way when it comes to creating tasty, family meals in a flash. No wonder it's the world's favourite.

1x340g can SPAM* Chopped Pork and Ham, quartered and sliced
2x25cm deep pan pizza bases
150ml jar pizza sauce
100g grated cheddar
1 green pepper, sliced
150g mushrooms, sliced
black lives
(optional) pinch of mixed harbs
salt and pepper

Preheat the oven to 220C/425F. Place each pizza base on a baking sheet. Spoon over the pizza sauce and spread to the edges with a spoon. Scatter all toppings over sauce. Bake for 15-20 minutes or until browned.

(*SPAM is a registered trade mark of Hormel Foods Coporation for Chopped Pork and Ham.)



Someone try this recipe, and let us know the result.

(Note: If anyone from Hormel Foods Coporation are reading this, please don't sue me for using your advertisement.)

LMAO
Wow, that sounds... appetizing...
Is anyone brave enough to try it?

Why would they complain, Minerva? You're promoting their product

Minerva: ...Spam Pizza.... LOL!

I agree, Pizza Hut is not actual pizza, but both of us work, and we have kids to feed: So.... 'any port in a storm' so to speak.

One of the best pizzas I ever had was a NY style from a small shop in a high mountain town called Victor, Colorado. The owner of the shop had her kitchen in the back of her house - to pick it up, you had to walk along a stone path around back between 100-year-old victorian houses. She was only open on Thurs., Fri., and Saturdays. She had a large pizza oven with a well-seasoned stone. Again, the crust and sauce really made the difference. But the high mountain air may have been the quintessential ingredient.

Meat Feast stuffed crust - Pepperoni, Ham, Spicy Pork, spicy Chicken, Salami etc.

*makes Homer Simpson drooling noise*

Originally posted by Gwalchmai:
<STRONG>Minerva: ...Spam Pizza.... LOL!

I agree, Pizza Hut is not actual pizza, but both of us work, and we have kids to feed: So.... 'any port in a storm' so to speak.

One of the best pizzas I ever had was a NY style from a small shop in a high mountain town called Victor, Colorado. The owner of the shop had her kitchen in the back of her house - to pick it up, you had to walk along a stone path around back between 100-year-old victorian houses. She was only open on Thurs., Fri., and Saturdays. She had a large pizza oven with a well-seasoned stone. Again, the crust and sauce really made the difference. But the high mountain air may have been the quintessential ingredient. </STRONG>

You remind me of a really neat little jellies and jam shop outside of Merida, Venezuela. It was about five miles up the mountainside, and they'd been in business for a very long time, with about a hundred different jams to go. Run by some native Indians. My wife loves the stuff, but unfortunately, they don't ship. I called them from the US about seven years ago, and they said the cost of shipping was simply prohibitive.

@Fable: You remind me that Victor, CO also sports a small shop where they make brooms by hand. They are high quality and very colorful. And you can place mail orders!

[ 11-11-2001: Message edited by: Gwalchmai ]

Gennaro Lombardi opened the first true U.S. pizzeria in 1905 in New York City at 53 1/3 Spring Street (now at 32 Spring Street).

I used to live in Texas, and they had terrible pizza, terrible Italian food there. Probably because there aren't any Italian neighborhoods. On the other hand, there is no good Tex-Mex food in NYC, I've tried every recommended restaurant, and none of them compare to even the most mediocre Tex-Mex restaurant in Austin.

There seem to be different styles of NY pizza. One of my favorite places is in Williamsburg, Brooklyn--Driggs Avenue Pizza. NY Pizza is thin, and the slices are wide so that you can fold it over and it eat on the run. If you go to a really great pizza place, the sauce will be excellent--I'm sorry but Pizza Hut's sauce comes out of a can, and it just won't be as good as pizza sauce made by Italians from one of their old recipes with great spices in it. I just discovered a great pizza place over here in Jersey, in Hoboken, but I can't remember the name. The crust is really incredible--so soft, I don't know what they do to it, but it's awesome. In Bayonne, which is about 75% Italian, the pizza has such a thin crust, it's like a cracker, just great.

Pizza Hut does stink. No-one is denying that I'm sure. I think there is other pizza besides the new york thin crust style that is good, though. The pizza that I will always think of as the best was the pizzas that me and my dad would get when I was a kid. (He grew up in the Bronx BTW) We would ride our bikes to the place-Pizza Boza (no longer there of course) at Sunset Blvd and Alvarado, then we would take the pizza (my dad would ride his bike holding an extra large pizza box across the handlebars with his thumbs) over to Echo Park Lake - seen in "Chinatown" and many other movies. We would sit and eat the cheese pizza on picnic tables there, and my dad would bring a little jar of red wine and have it with his pizza. Anyway, that was good pizza.

Here in LA we have a place called 'Mulberry Street Pizzeria'. It is owned by the actress Cathy Moriarty, she started it to make NY style pizza since she had to live here. I guess they actually truck in water from New York to get the right flavor. It's definitely good thin crust pizza but I don't know how it would compare to the authentic NY slice. Oh yeah and the restaurant is one street over from Rodeo drive in Beverly Hills, so I guess the ambiance is a little different.

Chicago style pizza is deep, with lots of cheese and covered with sauce on top. The sauce is very thick, with chunks of tomatoes on top.

Personally, I think its overated.

There is a restaurant here (Lou Malnati's) that will shipped pizzas anywhere. I work right across the street, I could send a pizza if anyone is real curious. PM me if you want a long distance delivery.

Originally posted by THE JAKER:
<STRONG>Here in LA we have a place called 'Mulberry Street Pizzeria'. It is owned by the actress Cathy Moriarty, she started it to make NY style pizza since she had to live here. I guess they actually truck in water from New York to get the right flavor. It's definitely good thin crust pizza but I don't know how it would compare to the authentic NY slice. Oh yeah and the restaurant is one street over from Rodeo drive in Beverly Hills, so I guess the ambiance is a little different.</STRONG>

They truck in the water from NYC to get the right flavor? Not East River water, I hope! I used to go kayaking in the East River with my husband--I was terrified that the water would touch me...

Um, I don't really know what water it is, but I think they might mean just tap water - I never found any syringes or anything in my pizza

I have a link [url="http://www.seeing-stars.com/Dine/MulberryPizza.shtml"]here[/url] to the restaurant and you can look at other restaurants owned by movie stars.

You mean you're not *supposed* to find syringes in your pizza? Dang--and I let them charge me extra for that here... It's still better than Pizza Hut tho.