SEVERUSMAX
Benevolent Master
- Joined
- Apr 1, 2004
- Posts
- 28,995
Pizza, of course. Or thin-crust?
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My sainted grandmama would make pizza by putting the week's leftovers on a flattened refrigerator roll. As far as she was concerned, pizza in the old country was how you used up leftovers before the spoiled.
I like all of them, honestly, but prefer a hearty crust, whole wheat if possible. However, the last Litogether we all rolled into Malnati's (I think) and I got my first introduction to Chicago style. Wow! I can't imagine eating it on a regular basis, unless one was seriously preparing for hibernation, but I did enjoy that evening.
how about white pizza (no tomato sauce)? I love me some thick crust. I need some education whats the difference between NY or Chicago style pizza?
I'm hungry. Now I want pizza... (We make them hand tossed at home.)
I always thought of sauceless pizza as foccacio. I'm sure that there are purests who will argue the point but I figure, since they were baking flat bread during the Roman Empire and putting stuff on top long before tomatoes were discovered in Mexico, it's as authentic as any other kind.