Yeah, QC Style pizza is NOT my favorite kind of pizza but it's in our rotation and it's far from crap pizza. It's unique and not in a bad way.
QC style named to list of Top 9 pizza styles NATIONWIDE
- Thread starter torbee
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If this were actually the case, there wouldn't be QC style pizzerias in cities like Chicago, Minneapolis and Atlanta.I'm still waiting on someone for someone acknowledge that most medium and small sized towns have a better pizza than that QC garbage
All kidding aside, QC pizza isn't god awful, it's just strange to me with that thick, chewy, nutty flavored crust, and if I'm going to spend the calories on pizza, there is other pizza I would rather have. If I had a tapeworm and could pizza every day and not be a fat ass, my disposition to it might be more favorable.
Where's one in Atlanta? I'll check it out.
Google tells there's one in Acworth. That's MTG territory. The redneck reviews for the place are solid..
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I have always said it's a varietal and not the "end all/be all" of pizzas.
I love a good Chicago tavern style and of course New York style is good too.
So far the only regional variety I've tried and didn't care for is St. Louis, but even that was edible. It's hard to truly f--k up crust, sauce, cheese and toppings.
I will say that uncooked shit from Pennsylvania has to be nasty though:
QC style pizza sucks so bad.
Tribe: "There are 137 distinct style of pizzas"
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FYI, a new Buffalo-style pizza place dropped in the ATL metro. It's odd to me how little Buffalo pizza there is in Atlanta compared to North Carolina and Florida.
Sugar Hill Subs
Come in for our delicious food, friendly service, and a welcoming atmosphere. Every sub is served on a Costanzo Roll!
sugarhillsubs.com
It's kind of an odd situation, because it's a guy from Buffalo, but he bought an existing sub shop. He's transitioning it slowly over to a Buffalo style place, but retain the existing customers. The subs use Constanza's rolls. He just added pizza ovens a few months ago and started with pizza. He said he's trying to add fryers by football season, because he currently doesn't have wings, and obviously he needs wings.
Anyway, I checked it out about a month ago. The royal sub was excellent. The pizza was very good. The beef on weck was only so so, but that's usually the case with beef on weck. If you do get the beef on weck, make sure you request it with au jus, for some reason he serves it with gravy, he said that's what people down here expect. No go on that.
But worth a stop if you're in the Sugar Hill area and want some buffalo pizza or a royal sub for sure.
FYI, a new Buffalo-style pizza place dropped in the ATL metro. It's odd to me how little Buffalo pizza there is in Atlanta compared to North Carolina and Florida.
Sugar Hill Subs
Come in for our delicious food, friendly service, and a welcoming atmosphere. Every sub is served on a Costanzo Roll!
It's kind of an odd situation, because it's a guy from Buffalo, but he bought an existing sub shop. He's transitioning it slowly over to a Buffalo style place, but retain the existing customers. The subs use Constanza's rolls. He just added pizza ovens a few months ago and started with pizza. He said he's trying to add fryers by football season, because he currently doesn't have wings, and obviously he needs wings.
Anyway, I checked it out about a month ago. The royal sub was excellent. The pizza was very good. The beef on weck was only so so, but that's usually the case with beef on weck. If you do get the beef on weck, make sure you request it with au jus, for some reason he serves it with gravy, he said that's what people down here expect. No go on that.
But worth a stop if you're in the Sugar Hill area and want some buffalo pizza or a royal sub for sure.
Oh and if you go @cfbfan23, let him know that you are there for Buffalo style pizza and he can cook it until the pepperoni starts to char. Mine needed about three more minutes, but he said people down there that don't know any better think it's burnt if the pepperoni starts to char, so he pulls it a couple minutes sooner. He's a great guy, and I get the balance he's trying to strike, but he should just commit.
Reminds me of my friend that opened a BBQ place on Long Island, and has to regularly explain to people that their pink pork is not undercooked.
I'll try to give it a shot some time this summer, Lou.
I've totally given up on Galla's. It's gone downhill (both pizza and wings). It's disappointing because it's only about two miles from home. Sugar Hill's a definite hike for me.
For my money, 3-Dollar Cafe (Chastain) has the best wings inside the perimeter. Consistently good.
Where can you find the Cuban Style in Miami? I've worked a ton there for the last 20 yrs and haven't come across that yet.
As far as Scachatta, it looks kinda like the Rhode island one in the article. I picked up a pie Xmas eve from Alessis in Tampa after the uf/ucf bowl game a few yrs ago and it just wasn't my thing. Awesome place though, line out the door, over 100 yrs old with great pies and guava cheese pastries. The pizza though, the texture and taste were pretty good, it just didn't hit that traditional pizza note, it seemed more like a bakery appetizer dish (which is what its advertised as, I give em that), but couldn't get into the room- temperature, pillowy aspect and had to add my own cheese and bake to crunch up the bottom a bit more. I think if I went into it knowing that it wasn't supposed to be treated as a meal, but more of an hors d'oeuvres left out with a bunch of other table, finger foods I would've accepted it better. But I was hungover and hangry, so it was mildly disappointing due to my own naivety.
We have a Greek/Boston style pizza local chain that is phenomenal. Might be my favorite pizza in the county, even where we have great ny/NJ style pies from the northern transplants.
So from my personal observations the name “Cuban pizza” is a complete misnomer I just used it because that’s how you can look it up and find it. But just like how the “Cuban sandwich”/“Cubano” should really be called a Tampa Sandwich due to the majority of its origin (I do give Key West some credit for the creation of its ancestor the Mixto but not Miami, Havana or any parts of actual Cuba), this hasn’t evolved into a Cuban specific thing. From what I’ve observed of the clientele it’s 100% a Guatemalan, Ecuadorian, Colombian, Honduran and Venezuelan thing. Other than myself I don’t think I saw anyone taller than 5’5” and lighter than a shade medium brown. It may have started as a Cuban thing with Cuban owners for all I know, but the clientele for the four different companies I’ve been in has been exclusively Central and South American right of the boat types. Maybe I’m choosing “poorly” or just had odd outliers but from my personal experiences I’ve never seen any other whites, any blacks, any Asians or really even lighter skinned Hispanics in the restaurants.
The variations I’ve tried have come from Pa’Comer Pizza in Hialeah, Pizza y Tamales Sabor De Mi Cuba in Hialeah, Blasys Pizza in Tampa and my personal favorite of those I’ve had, Noventa Millas also in Tampa. All four were great, so far I haven’t had a bad experience with Cuban pizza. But the best one I’ve had is the “Venezuelan pizza” (corn, bacon, ham, and bell peppers) at Noventa Millas.
Unfortunately the Cuban style pizza hasn’t made it to the panhandle of Florida yet. The closest I’ve seen is Sabor De Gallo Pizzeria Cubana in Ocala. And it does look legit!
I do agree with you that the Scachatta is more of an appetizer or part of lighter meal with a salad and isn’t something I would just order by itself like a pepperoni DC Jumbo Slice.
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Worldwide that’s probably a good guess. In just Finland alone you can find these tiny pizzas called
Pikkuppizzat
And they make a rye dough with reindeer meat and onions called
Pizza Berlusconi
And a pizza on top of another pizza called
Tefat
And one with a light airy puffed up crust with leopard spot char with ingredients like capers, sour cream and salmon called
Beezor
I have always said it's a varietal and not the "end all/be all" of pizzas.
I love a good Chicago tavern style and of course New York style is good too.
So far the only regional variety I've tried and didn't care for is St. Louis, but even that was edible. It's hard to truly f--k up crust, sauce, cheese and toppings.
I will say that uncooked shit from Pennsylvania has to be nasty though:
That does sound pretty bad. But the worst pizza I’ve ever heard of (but haven’t tried) is the Altoona style pizza. Super thick bready crust with no crispness to it that is then typically topped with a sweet tomato sauce, slices of green bell pepper, salami and full thick slices of Velveeta “cheese”.
Looks like something that would come out of a 5-year old’s test kitchen.That does sound pretty bad. But the worst pizza I’ve ever heard of (but haven’t tried) is the Altoona style pizza. Super thick bready crust with no crispness to it that is then typically topped with a sweet tomato sauce, slices of green bell pepper, salami and full thick slices of Velveeta “cheese”.
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That does sound pretty bad. But the worst pizza I’ve ever heard of (but haven’t tried) is the Altoona style pizza. Super thick bready crust with no crispness to it that is then typically topped with a sweet tomato sauce, slices of green bell pepper, salami and full thick slices of Velveeta “cheese”.
Visited Altoona when my daughter was briefly working at Penn State, and we all kept threatening each other with getting some Altoona pizza. Repulsive.
The Galla's situation is truly sad, so much potential. They just kept getting less and less reliable.
It's really absurd that a city the size of Atlanta, with so many former Buffalonians, does not have one single reliable Buffalo food place. I've been to excellent ones in Charlotte (they probably have a half dozen Buffalo food joints), Las Vegas, Fort Worth, and even Tallahassee. But somehow Buffalo hasn't had a really good one other than a few years of Gallas before it got more and more crappy.
Thanks for the heads up on the Chastain location of Tree Dollar. Three Dollar used to be great at most locations, but I've had some truly abominable wings at a couple of their locations in recent years, and I would never buy them again with someone vouching.
- Sep 13, 2002
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That looks like somethig I would have made in the toaster oven at age 12 as a latchkey kid in the 80s, lol.That does sound pretty bad. But the worst pizza I’ve ever heard of (but haven’t tried) is the Altoona style pizza. Super thick bready crust with no crispness to it that is then typically topped with a sweet tomato sauce, slices of green bell pepper, salami and full thick slices of Velveeta “cheese”.
I used to make "bagel pizzas" with American cheese and spaghetti sauce. And they looked way better than that.
- Sep 13, 2002
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Easily refuted:
Buffalo Wild Wings Locations in Atlanta,
Visit the Buffalo Wild Wings in Atlanta, GA to gettogether with your friends, watch sports, drink beer, and eat wings.
www.buffalowildwings.com
