Greek style pizza is awesome, one of my favs! Hard to come by, but we have one in my area that I've been eating since I was a little kid.
There's a place near my office that makes the greek style. I like it. Their gyro pizza is pretty tasty.
Chicago Style Pizza
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There's a place near my office that makes the greek style. I like it. Their gyro pizza is pretty tasty.
Speaking of Chicago pizza. There was a long time neighborhood bar called Higgins Tap on Racine about halfway in between Belmont and Addison. It was a MSU bar, but a really good place to hang out at. Some buddies and I were there watching March Madness one Friday night and we’d ordered some pizzas. One buddy was going on and on about how good the pizza was and I told him, “It’s f****** Tombstone”. We were a bit sloshed, but I knew me their signature cardboard packaging that Higgins would use to serve them on.
No, no, my friend told me. I kept repeating it was clearly a f****** Tombstone. Finally I walked him to the little kitchen area and showed him the Tombstone pizzas being unwrapped as they pulled them from the freezer. My buddy started berating the owner, Jim, over the outrageous mark up he was charging. “Jim, Jim, it’s Tombstone you cheap bastard”!
CSB.
No, no, my friend told me. I kept repeating it was clearly a f****** Tombstone. Finally I walked him to the little kitchen area and showed him the Tombstone pizzas being unwrapped as they pulled them from the freezer. My buddy started berating the owner, Jim, over the outrageous mark up he was charging. “Jim, Jim, it’s Tombstone you cheap bastard”!
CSB.
I was out in St Louis a few yrs ago and got an Imos. The guy specifically asked me if i wanted provel or mozzarella. I said provel, since I wanted the original style. The guy just looked at me for a few seconds and then said ok. It was at that moment we both understood that I had done effed up.
Jets is pretty damn good for a chain. Detroit style is underrated.
This thread tempted me to try the Wig and Pen Chicago pie. IMO, it’s not as good as the flying tomato.
Never had it but the pic below is legit. Sometimes chicago style gets way too puffy in the crust. Rosati's is like that for me, although I live their thin crust. The Zoey's looks nice and butter pie crusty but not too thick.
I've had some of the stuff in Chicago and Zoey's stacks up very well. It's authentic and a great crust.
I've made it at home and come quite close to Zoey's crust wise. Key is to use AP flour, let it sit in the fridge overnight -- should have a beer like smell after it sits -- and don't work the crust too much. You want it crumbly. It's like making biscuit dough.
Go to pizzamaking.com for some baseline recipes. Chicago style crust at home is actually pretty easy to make.
Few other things:
- For cheese use whole milk mozzarella.
- San marzano tomatoes for the sauce. (can buy Centros in yellow can around here) Key is to cook it down slowly with a bit of fat and onion for flavor. At the end, after it has reduced for 3 hours or so, you add your seasoning and salt. Easy and the best red sauce you're going to make at home. When doing it for pizza cook it down longer so it's thicker and not too runny.
- Nothing better than a good cast-iron dish for pizza baking at home.
To me it is the same crust just rolled thinner. Love both.
LOL at this list.
Not for Detroit being 10, but QC at 3 and STL at 1. Shows you have no taste
Zoey's is good.
Tomaso's has gone down hill. I ordered a Chicago style and had it door dashed a couple months ago. It got delivered from the Hiawatha location. I swear they must think throwing sauce on top of the toppings makes a pizza "Chicago style". it was garbage. It has been about 15 years since I had Tomaso's and they seemed to have slipped a little back then.
The last time I was in Chicago my friend that lives out there asked us where we wanted to go. The friend I went out there with said "Giordannos". The buddy that lived out there said "screw that" and took us to Pequods. That pizza was really good.
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Tomaso's is GAAAARRRRBAAAAAGE. throwing sauce on top of toppings doesn't make it "Chicago style". and that is pretty much exactly what I got. A super thick outer crust, toppings that barely hit halfway to the top of crust with sauce thrown on top. First time I had them in 15 years and they were slipping back then
That list is so bad I assumed it was a troll.
As I mentioned earlier, it’s not just the Provel cheese. St Louis style has literally the worst tomato sauce to go along with the worst cheese. And it’s too bad because I really like the Lavash like crust, but it’s impossible to enjoy the decent crust when everything else is flat out disgusting.
Favorite styles would have to be Greek then New York.
Who am I kidding? I Love them all.
Who am I kidding? I Love them all.
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Ahhh, that reminds me, back when I started school at Iowa there was a Felix & Oscar's across the street from the Deadwood. I was a big fan of their pies but they were gone by the time I graduated.
The Tomaso's order should have been Detroit style. That's their ace pick. I go back and forth between Zoey and them. Zoey Chicago is much better, but I like the sauce (and the Detroit) from Tomaso's.
I'm with you on sweet pizza sauce. I'll take a spicy pizza sauce over a sweet sauce 10 out of 10 times.
My favorite chicago style in IC (fitzpatrick's) also no longer exists. Loved me some fitzy's
Nm didn't see this. You also have an interesting array of pictures in that photo stream. From delicious pizza and apparently homemade bread, to some hot girls, to some disgusting looking test kits.
Haha. Yes the hot chick was my ex gf. When I was younger
Had a Grandma style at 310 Bowery in NY. It was great. Got the tip from a Portnoy pizza review.
She's somewhere in Prague I believe. Funny thing is people don't realize how underrated the Czech Republic is for the ladies. And the bonus is most drink beer
I miss Rocky Rococo's. There are some in Wisconsin but I regret the day it left downtown Iowa City---when downtown actually had places to eat.
A friend of mine told me that on certain adult websites the Czechs are well represented. Or so I've heard.She's somewhere in Prague I believe. Funny thing is people don't realize how underrated the Czech Republic is for the ladies. And the bonus is most drink beer
Grew up in Wisky and Rocky Rococo's was a treat. My parents were cheap so we usually got Tombstones and other frozen pizzas. Actually, the finest frozen pizza of all time - Pete's Blue Diamond - became a staple in the house. RIP pete... https://www.chippewavalleycremation.com/obituaries/1364-Garza-Peter-RI miss Rocky Rococo's. There are some in Wisconsin but I regret the day it left downtown Iowa City---when downtown actually had places to eat.
8 (grouping the first three together), 5, 6, 1, 4, 9, 7, 10, 2, 3 M2FLFavorite styles would have to be Greek then New York.
Who am I kidding? I Love them all.
This
The Best NY Style Pizza Dough
Better than your favorite pizzeria! YES, you can make fantastic pizza at home. A quick mix of ingredients, place dough in the fridge, and you will be amazed. You have pizza dough for the next few days! The trick is the proportion of ingredients and the SLOW RISE for the best dough!
feelingfoodish.com
But ignore the fact that the author prefers AP flour. Bread flour is what makes pizza doughs taste 200x better.
So follow all the steps in the recipe I attached but use a good quality bread flour. Do NOT use AP flour. AP flour is good for frying and that’s about it. You want double zero flour for pasta, bread flour for pizza, naan, pita, and all other breads, and cake flour for most pastries.
I miss Rocky Rococo's. There are some in Wisconsin but I regret the day it left downtown Iowa City---when downtown actually had places to eat.
Hot damn! I saw this picture and knew immediately what it was before reading your comment. LOVED me some Rocky Rococo's back in the day. Sadly, the one in Cedar Falls closed while I was still in college. Incredible pizza.
I was trying to think what category of pizza this would fall into. It's been over 30 years since I had it but my recollection is a buttery/yeasty pan style crust with a sauce that was on the sweeter side. Looks the most like detroit style I suppose.
I think that is a pretty accurate description. Their sausage and pepperoni were very good!
Yeah the sausage was great. Looks great in that pic above.
Thank you for the tip. Is there much diff between 00 and cake flour? Don't both refer to their "fineness." Would you use bread flour for brick oven pizza also? Does it blister well?This
The Best NY Style Pizza Dough
Better than your favorite pizzeria! YES, you can make fantastic pizza at home. A quick mix of ingredients, place dough in the fridge, and you will be amazed. You have pizza dough for the next few days! The trick is the proportion of ingredients and the SLOW RISE for the best dough!
But ignore the fact that the author prefers AP flour. Bread flour is what makes pizza doughs taste 200x better.
So follow all the steps in the recipe I attached but use a good quality bread flour. Do NOT use AP flour. AP flour is good for frying and that’s about it. You want double zero flour for pasta, bread flour for pizza, naan, pita, and all other breads, and cake flour for most pastries.
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Uhh, you are missing a style....Favorite styles would have to be Greek then New York.
Who am I kidding? I Love them all.
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