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Started By
Message
1
Posted on 2/29/12 at 8:43 pm to Boondock544
quote:
Best pizza ever was at gnocco
Damn, I was there this weekend and didn't try the pizzas. I had the arugula salad with pancetta and an aged balsamic vinegar and the gnocchi. Both were excellent and I liked the atmosphere. The service was a bit spotty but other than that it was a great meal. Hopefully I'll make it back there soon so I can try out the pizza.
Posted on 2/29/12 at 9:11 pm to 12more
Mooses Tooth, anchorage AK!!!! Great beer too
Posted on 3/1/12 at 12:41 am to TigerExtreme
I like Papa Johns pepperoni and jalapenos.
Please don't hate me for being simple.
Please don't hate me for being simple.
Posted on 3/1/12 at 6:19 am to TigerExtreme
Johnnys ..from the Mecca. 
Posted on 3/1/12 at 6:38 am to William Munny
Blue Tomato (closed after Katrina)
Cafe Milano Houma
First time I had RTW at FDL 30 yrs ago
Cafe Milano Houma
First time I had RTW at FDL 30 yrs ago
Posted on 3/1/12 at 7:00 am to TigerExtreme
New York Pizza - Aspen, CO
Posted on 3/1/12 at 7:25 am to TigerExtreme
La casa in Omaha is good
Posted on 3/1/12 at 7:42 am to Coater
my wife and I made a pizza that I grilled. It was one of the best I've ever had. We also made a Mexican chicken pizza that was delicious:
whole wheat dough, salsa as the base, cheese, chicken cooked in homemade seasoning, black olives, corn, black beans, peppers, etc. Pretty freakin' delicious.
whole wheat dough, salsa as the base, cheese, chicken cooked in homemade seasoning, black olives, corn, black beans, peppers, etc. Pretty freakin' delicious.
Posted on 3/1/12 at 7:52 am to Coater
Louisiana Pizza:
Ivars pizza Baton Rouge: mushroom, Italian sausage, pepperoni. Very good and they get their ingredients from Sam's.
Tony's Shrimp Pizza, Lake Charles: One shrimp per slice but they are the biggest shrimp you can find and the pizza is already good and crunchy without it.
Johnny's Pizza, Baton Rouge/Shreveport/ Monroe: Maui Wowie, Sweep the Kitchen
Dean'Os, Lafayette: Marie Leveaux, Cajun Executioner.
Fleur de Lis, Baton Rouge
some from outside of Louisiana:
Pizza Express: London England. Pizza Margarita sp? they are all over Europe and just plain good.
Pizza By the Sea: Santa Rosa Beach Florida.
These are the pizzas I eat aside from Tombstones (which are very good when I add mushrooms and a little more mozzarella on top) but they all have one thing in common...I like crunchy crust....not thin...but crunchy.
Ivars pizza Baton Rouge: mushroom, Italian sausage, pepperoni. Very good and they get their ingredients from Sam's.
Tony's Shrimp Pizza, Lake Charles: One shrimp per slice but they are the biggest shrimp you can find and the pizza is already good and crunchy without it.
Johnny's Pizza, Baton Rouge/Shreveport/ Monroe: Maui Wowie, Sweep the Kitchen
Dean'Os, Lafayette: Marie Leveaux, Cajun Executioner.
Fleur de Lis, Baton Rouge
some from outside of Louisiana:
Pizza Express: London England. Pizza Margarita sp? they are all over Europe and just plain good.
Pizza By the Sea: Santa Rosa Beach Florida.
These are the pizzas I eat aside from Tombstones (which are very good when I add mushrooms and a little more mozzarella on top) but they all have one thing in common...I like crunchy crust....not thin...but crunchy.
Posted on 3/1/12 at 8:30 am to hashtag
quote:
my wife and I made a pizza that I grilled. It was one of the best I've ever had.
Did you lay the dough directly on the grates, or did you use a pizza stone.
I lay my dough directly on the grates and I think the charred stripes give it a little extra flavor. It's extra work, as you have to put the dough down, then remove it from the grill, flip it, and put your ingredients on before putting it back on the grill to finish. But well worth it, in my opinion.
Posted on 3/2/12 at 8:46 am to Jax-Tiger
quote:
Did you lay the dough directly on the grates, or did you use a pizza stone.
neither.
directly on the grill on high for a few minutes to brown the bottom. Brought it inside, flipped it, added all ingredients to already cooked side. Placed back on grill until bottom was browning and all cheese was melted.
Posted on 3/2/12 at 9:16 am to Benchwarmer
quote:Blue Tomato is open.
Blue Tomato (closed after Katrina)
Posted on 3/2/12 at 9:50 am to hashtag
quote:
directly on the grill on high for a few minutes to brown the bottom. Brought it inside, flipped it, added all ingredients to already cooked side. Placed back on grill until bottom was browning and all cheese was melted.
I use the same technique, but put the dough directly on the grates, rather than use a pizza doodad like what you have. I end up with strips from the grill, whereas you probably end up with little circles on yours. People ask me if the dough falls through the cracks - no, it doesn't.
I love making the fresh dough - you get a bit of that yeast flavor coming through. I usually go sauceless, with olive oil, garlic, fresh tomatoe, fresh basil, oregano, and salt and pepper. Simple, but delish...
Posted on 3/2/12 at 9:55 am to SanFranTiger23
quote:
Pequod's in Chicago. Hands down best pizza out there
This really ranks for me as top place I need to try.
People gush over Giordano's (meh), Gino's East (better but still kinda eh), and Lou Malnatti's (which I like because it preserves the actual pizza qualities), but I'd really like to get to a more "local" joint. Yes they are all "local" in a sense, but they are really more like Chili's here in the sense that they've become true tourist traps.
Posted on 3/6/12 at 2:21 pm to OBUDan
quote:Ok. I have to agree with you. But, I swear that I read that years ago. Maybe I misunderstood it. Anyway, thanks for educating me.
That's strange. Pizza is not Italian. It was started in America, and was only here for quite a while. They may have it in Italy, but it is not Italian food. Didn't know that did you?
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Not according to these folks.
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