Best pizza in the world

Community General Discussion
82

I like anchovis on me pizza yum

1 Like
83

I like Grimaldi’s too. It’s no Totino’s, but it’s pretty good.

84

You are hellbound for this.

2 Likes
85

Always was.

1 Like
86

just add pineapple and will be good

2 Likes
87

Unlikely. Check yelp for local mom and pop pizzas.

A shop across the street from me is the best pizza I’ve ever had. It’s a fusion of indian food and pizza. Butter chicken pizza is something.

1 Like
88

As a New Yorker, I will fight you for calling whatever it is you people think you’re making “pizza.”

1 Like
89

The best pizza is always the one on it sells in the corner of the street.

1 Like
90

and here I was thinking we’ll be talking about how great pineapple pizza are :wink:

91

the best pizza is the pizza im eating.

2 Likes
92

Lou Malnati’s is pretty great, I prefer Giordano’s tho.

Man, I miss Chicago.

1 Like
93

Rectangle Cafeteria Pizza | School Lunch Copycat

INGREDIENTS

  • 1lb pizza dough
  • Olive oil and cornmeal/semolina flour for preparing the pan
  • 1 8oz can tomato sauce
  • 2 TBS tomato paste
  • 1 TBS Italian seasoning
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Pinch of black pepper
  • ½ tsp sugar
  • Toppings: Cooked ground beef or sausage, chopped pepperoni, cooked onions or mushrooms, cooked bell peppers, etc. I used 1lb of cooked ground sausage.
  • 1 8oz bag of mozzarella cheese, shredded - more if desired.

INSTRUCTIONS

  1. Preheat oven to 425F. Brush a 10x15 baking pan with a bit of olive oil and sprinkle with a small amount of cornmeal or semolina flour. Use your fingertips to press the dough into the pan, keeping the dough even in thickness all the way to the edge.
  2. Brush the top of the dough with more olive oil and use a fork to create pricks all over. Bake for 5-7 minutes. If bubbles begin to form while baking, reach in with a fork and poke them to let the gas escape.
  3. While crust is pre-baking, mix together the tomato sauce, tomato paste, italian seasoning, garlic powder, onion powder, black pepper, and sugar. Taste and adjust seasonings as needed - add a bit more sugar if sauce still tastes too acidic.
  4. Spread sauce over pre-baked crust, going all the way to the edge. Top with meat, veggies, pepperoni, or any other desired toppings. Add a generous layer of mozzarella cheese on top.
  5. To recreate the look of a school pizza, have the toppings and cheese go all the way to the edge of the crust.
  6. Bake for 8-10 minutes or until cheese is melted and bubbly. Cut into rectangles and serve.

Or just buy Ellio’s Square Pizza.

1 Like
94

I have Imo’s once in a while, I like that weird cheese they use and their Jalapenos are like fire. Killer toasted raviolis. But Fortel’s Pizza Den for the real pizza.

But that crust is way too thin on St. Louis pizza.

1 Like
95

That doesn’t even look like food

1 Like
96

Awesome. Which local spots did you try?

97

The entire mediteranean is surrounded by cultures who make great versions of pizza. All the way from Italy, through Greece, and around to Lebanon - tons of great variations on this type of meal. From my Lebanese friend, I understand pizza (flatbread with cheese & whatever else you like) as we know it is more commonly eaten for breakfast in the old world.

2 Likes
98

Provelle cheese is great on anything other than the cracker Imo’s dares to call a pizza crust.

1 Like
99

i agree , my wife’s pizza rocks

2 Likes
100

Costco combination pizza is my cheap favorite, and Jet’s turbo crust deep dish is my go to when in Jacksonville

1 Like
101

My dad’s campfire Dutch oven pizza. Nothing comes close.

1 Like