StarDestroyer.Net BBS

ok which in YHO is the better way to have a pizza cooked? a coal fired oven as is traditional or one of the modern ovens?

I prefer the coal/wood over taste to pizza.

The best Pizza I've ever encountered comes from a shop two blocks away that uses a modern oven.

Whichever one makes it hot with melted cheese and meat.

as long as its Deep Dish with plenty of Animal Flesh.

People are way too snobby about their pizzas. It's not like it's saffron-coated Japanese veal-shanks. Pizza is pizza is pizza, and that's one of the best things about it...it's good hot, cold, thick, thin, and always with (root) beer.

Robert Treder wrote:People are way too snobby about their pizzas. It's not like it's saffron-coated Japanese veal-shanks. Pizza is pizza is pizza, and that's one of the best things about it...it's good hot, cold, thick, thin, and always with (root) beer.

While I agree with you for the most part I feel no shame in refusing to eat Dominos Pizza due to its ass-tasting qualities.

Robert Treder wrote:People are way too snobby about their pizzas. It's not like it's saffron-coated Japanese veal-shanks. Pizza is pizza is pizza, and that's one of the best things about it...it's good hot, cold, thick, thin, and always with (root) beer.

But not all pizzas are created equally. If I go down to the food court and order some pizza from there, it tastes good and I enjoy it. If I go down to a place called Woodstock's, on the other hand, I'll get pizza so good it's like my tongue had an orgasm.

I've never had a coal-fired pizza before, though.

I used to work in a pretty good pizza shop back when i was in high school. We had a weird oven. It was a convayer belt that pulled the pan along, that way you could cook up to 5 or 6 pizzas at a time. They where pretty good, but the UVF set fire to the shop for not paying protection and the best pizzeria in East Belfast was no more, making me broke, bastards.

ive had pizza that was grilled over a hibachi before, 'was the only way we could cook food during a blizzard/blackout many years ago back when I lived in the styx. Awfully tasty, but a bitch to make as opposed to the standard oven method.

Wood fired is delicious in its own right

gino's East in chicago will make you fall to your knees with intense joy and weep tears of hapiness, instilling upon you the certainty that all is right with the universe.

Wood oven.

~ver

Darth Fanboy wrote:

Robert Treder wrote:People are way too snobby about their pizzas. It's not like it's saffron-coated Japanese veal-shanks. Pizza is pizza is pizza, and that's one of the best things about it...it's good hot, cold, thick, thin, and always with (root) beer.

While I agree with you for the most part I feel no shame in refusing to eat Dominos Pizza due to its ass-tasting qualities.

That depends on where you get it from. Down here, it's pretty good, as opposed to Papa John's, which is shitty. Back in VA, Domino's sucked, but Papa John's rocked.

~ver

Typhonis 1 wrote:ok which in YHO is the better way to have a pizza cooked? a coal fired oven as is traditional or one of the modern ovens?

Depends more on the people making the pizza than the oven. I've had some damn good pizza from both. My favorite pizzeria uses a modern oven but that's just because they make damn good pizza.

The type of oven used mostly affects the consistency of the crust--important, but not as important as the quality of the dough, sauce, cheese, and toppings. A good oven can make a good pizza great, but it's not going to make a bad pizza good.

The best pizza i've ever tasted was one from my oven, cooked by me. Was the most perfect tasting pizza ever. Never been able to recapture that particular taste...my guess is that some tibetan monks were slowly making it for like 50 years from their own tears and then by some cosmic weirdness it got packaged and sent to a supermarket, and we bought it and i ate it...

I use a gas oven. Usually the pizza I make doesn't have mozarella but another (less expensive) substitute, lots of oregano, tomato sauce (and tomato slices), and I like using champignons and sliced green olives filled with hot peppers. And anything else I can find around, like ham or little pieces of meat. I must say it's fucking delicious.

And never eat that prepackaged crap. Only pasta made with water and flour from scratch.

Wood-fired brick oven pizza is the best, not that I'm picky. I'll eat any pizza so long as it doesn't have overly chunky tomato sauce or pineapples on it.

In my opinion, the flavor of the toppings and whether or not it's overdone is a more important factor. I'd like the pizza to have some flavor to it, and I don't want it cooked to the point where the cheese is burnt.

verilon wrote:

Darth Fanboy wrote:

Robert Treder wrote:People are way too snobby about their pizzas. It's not like it's saffron-coated Japanese veal-shanks. Pizza is pizza is pizza, and that's one of the best things about it...it's good hot, cold, thick, thin, and always with (root) beer.

While I agree with you for the most part I feel no shame in refusing to eat Dominos Pizza due to its ass-tasting qualities.

That depends on where you get it from. Down here, it's pretty good, as opposed to Papa John's, which is shitty. Back in VA, Domino's sucked, but Papa John's rocked.

~ver

Odd, Dominos tastes wrong wherever I go across the country and Papa Johns has never failed to please.

The best pizza I've ever had was from Pizza Hut, and they use a modern oven. I've had it from Green Latern's, but that stuff is shit; I've had it from Salvatore Scallopini's, still crap; Marrinelli's is garbage.

It would appear that I prefer fast-food pizza (although Pizza Hut pizza is damn good for fast food) over the regular pizzaria style, of which I've eaten only crap from. Ah well.

However Tomasos makes their pizzas is the best way. I've eaten pizza at most chains, and at plenty of local stores in various locations across the country, but the best is still Cedar Rapids' own Tomasos.

Coal fired, deep-dish, only way to go.

UNO's Pizza (Chicago style) has always been superior.

The only really good pizza comes from local pizzerias owned by Italians. The rest is pre-processed crap.