The Pizza Thread

PJ_Soul

Yes, I just don't go for solid cheese and meat casseroles surrounded in dough. They don't do it for me, and would make me feel sick. But to each their own.

F Me In The Brain

bbiggs

^ Haha that’s awesome. I’m curious myself how these things taste. Someone will eventually chime in here that has had one. I do know the place is jam packed all the time though. 

HesCalledDyer

Pizza = delicious, pot pie = delicious

From my math background I can deduce that "pizza pot pie" = delicious^2

Spiritual_Chaos

HesCalledDyer said:

Pizza = delicious, pot pie = delicious

From my math background I can deduce that "pizza pot pie" = delicious^2

Shouldn't it be 2xdelicious?

HesCalledDyer

PJ_Soul said:

bbiggs said:

Anyone ever eat at Oven Grinder in Chicago? I’ve heard about their legendary Pizza Pot Pie but have never had it myself. Looks delicious.

It looks disgusting to me! Why don't people in Chicago like actual pizza? They always want to turn it into something other than pizza, lol.

"Actual" Chicago pizza:

HesCalledDyer

Spiritual_Chaos said:

HesCalledDyer said:

Pizza = delicious, pot pie = delicious

From my math background I can deduce that "pizza pot pie" = delicious^2

Shouldn't it be 2xdelicious?

If it were addition, yes, but this is multiplication.

bbiggs

HesCalledDyer said:

Pizza = delicious, pot pie = delicious

From my math background I can deduce that "pizza pot pie" = delicious^2

Have you ever had one of those? I have not. 

bbiggs

HesCalledDyer said:

PJ_Soul said:

bbiggs said:

Anyone ever eat at Oven Grinder in Chicago? I’ve heard about their legendary Pizza Pot Pie but have never had it myself. Looks delicious.

It looks disgusting to me! Why don't people in Chicago like actual pizza? They always want to turn it into something other than pizza, lol.

"Actual" Chicago pizza:

Spot on, Dyer. This is what most Chicago pizzas look like (notice square slices). The misconception is that we’re a one trick pony for deep dish. That ‘za looks amazing. 

F Me In The Brain

That pizza looks SOOO much better than deep toilet or pig pot ones.  A little heavy on the sauce, but if the sauce is good I am a-ok with that.  Also fine with the square cuts, so long as I get an outside one that I can fold.  Looks like if you tried to fold the middle 4 that you might end up spilling the cheese anyway...which is what the fold is designed to avoid.

HesCalledDyer

Why the hell would you fold a slice that's the size of an iPhone??

F Me In The Brain

HesCalledDyer said:

Why the hell would you fold a slice that's the size of an iPhone??

Was poking fun a bit...but the fold is designed to keep the contents on the slice and from not spilling out.  I get the feeling that spill is inevitable with those center squares.

Does look good, though, I would chomp that down and enjoy it.

bbiggs

F Me In The Brain said:

HesCalledDyer said:

Why the hell would you fold a slice that's the size of an iPhone??

Was poking fun a bit...but the fold is designed to keep the contents on the slice and from not spilling out.  I get the feeling that spill is inevitable with those center squares.

Does look good, though, I would chomp that down and enjoy it.

It’s hard to fold even the outer squares because thin crust is usually cooked a little bit crispier here. So you can hold it on the edge and it would keep its shape, unlike a softer, doughier east coast slice. They’re both delish! 

F Me In The Brain

bbiggs said:

F Me In The Brain said:

HesCalledDyer said:

Why the hell would you fold a slice that's the size of an iPhone??

Was poking fun a bit...but the fold is designed to keep the contents on the slice and from not spilling out.  I get the feeling that spill is inevitable with those center squares.

Does look good, though, I would chomp that down and enjoy it.

It’s hard to fold even the outer squares because thin crust is usually cooked a little bit crispier here. So you can hold it on the edge and it would keep its shape, unlike a softer, doughier east coast slice. They’re both delish! 

I'm great with that...just hoping that hot cheese and clumps of sauce do not end up on me/clothing/table.  Next time in Chicago I am going to hunt down a pizza that is not deep dish or pot pie and that people love...give it a whirl.  I am sure there is good pizza in every city of size, with different strokes for different folks. 

bbiggs

F Me In The Brain said:

bbiggs said:

F Me In The Brain said:

HesCalledDyer said:

Why the hell would you fold a slice that's the size of an iPhone??

Was poking fun a bit...but the fold is designed to keep the contents on the slice and from not spilling out.  I get the feeling that spill is inevitable with those center squares.

Does look good, though, I would chomp that down and enjoy it.

It’s hard to fold even the outer squares because thin crust is usually cooked a little bit crispier here. So you can hold it on the edge and it would keep its shape, unlike a softer, doughier east coast slice. They’re both delish! 

I'm great with that...just hoping that hot cheese and clumps of sauce do not end up on me/clothing/table.  Next time in Chicago I am going to hunt down a pizza that is not deep dish or pot pie and that people love...give it a whirl.  I am sure there is good pizza in every city of size, with different strokes for different folks. 

Absolutely. The heavy majority of pizza here is non deep dish. Those are more a once in a while type pie. 

dankind

bbiggs said:

F Me In The Brain said:

bbiggs said:

F Me In The Brain said:

HesCalledDyer said:

Why the hell would you fold a slice that's the size of an iPhone??

Was poking fun a bit...but the fold is designed to keep the contents on the slice and from not spilling out.  I get the feeling that spill is inevitable with those center squares.

Does look good, though, I would chomp that down and enjoy it.

It’s hard to fold even the outer squares because thin crust is usually cooked a little bit crispier here. So you can hold it on the edge and it would keep its shape, unlike a softer, doughier east coast slice. They’re both delish! 

I'm great with that...just hoping that hot cheese and clumps of sauce do not end up on me/clothing/table.  Next time in Chicago I am going to hunt down a pizza that is not deep dish or pot pie and that people love...give it a whirl.  I am sure there is good pizza in every city of size, with different strokes for different folks. 

Absolutely. The heavy majority of pizza here is non deep dish. Those are more a once in a while type pie. 

What's with this kumbaya shit? 

Brooklyn in the house (Lucali)!



Get that Chicago Prego and Sargento shit out of my fucking face!

F Me In The Brain

dankind said:

bbiggs said:

F Me In The Brain said:

bbiggs said:

F Me In The Brain said:

HesCalledDyer said:

Why the hell would you fold a slice that's the size of an iPhone??

Was poking fun a bit...but the fold is designed to keep the contents on the slice and from not spilling out.  I get the feeling that spill is inevitable with those center squares.

Does look good, though, I would chomp that down and enjoy it.

It’s hard to fold even the outer squares because thin crust is usually cooked a little bit crispier here. So you can hold it on the edge and it would keep its shape, unlike a softer, doughier east coast slice. They’re both delish! 

I'm great with that...just hoping that hot cheese and clumps of sauce do not end up on me/clothing/table.  Next time in Chicago I am going to hunt down a pizza that is not deep dish or pot pie and that people love...give it a whirl.  I am sure there is good pizza in every city of size, with different strokes for different folks. 

Absolutely. The heavy majority of pizza here is non deep dish. Those are more a once in a while type pie. 

What's with this kumbaya shit? 

Brooklyn in the house (Lucali)!



Get that Chicago Prego and Sargento shit out of my fucking face!

That does look delicious.  Only think I would ask is for them to take a moment pull the basil from the stems.

Parsley & Basil - no stems.  Cilantro?  Stems ok.

Personal preference, I guess, if this is how they normally serve.

bbiggs

dankind said:

bbiggs said:

F Me In The Brain said:

bbiggs said:

F Me In The Brain said:

HesCalledDyer said:

Why the hell would you fold a slice that's the size of an iPhone??

Was poking fun a bit...but the fold is designed to keep the contents on the slice and from not spilling out.  I get the feeling that spill is inevitable with those center squares.

Does look good, though, I would chomp that down and enjoy it.

It’s hard to fold even the outer squares because thin crust is usually cooked a little bit crispier here. So you can hold it on the edge and it would keep its shape, unlike a softer, doughier east coast slice. They’re both delish! 

I'm great with that...just hoping that hot cheese and clumps of sauce do not end up on me/clothing/table.  Next time in Chicago I am going to hunt down a pizza that is not deep dish or pot pie and that people love...give it a whirl.  I am sure there is good pizza in every city of size, with different strokes for different folks. 

Absolutely. The heavy majority of pizza here is non deep dish. Those are more a once in a while type pie. 

What's with this kumbaya shit? 

Brooklyn in the house (Lucali)!



Get that Chicago Prego and Sargento shit out of my fucking face!

True Dan! Too much kumbaya around here. Chicago pizza always has been and always will be the best! That pie above looks amazing though, minus the stems. 

dankind

F Me In The Brain said:

dankind said:

bbiggs said:

F Me In The Brain said:

bbiggs said:

F Me In The Brain said:

HesCalledDyer said:

Why the hell would you fold a slice that's the size of an iPhone??

Was poking fun a bit...but the fold is designed to keep the contents on the slice and from not spilling out.  I get the feeling that spill is inevitable with those center squares.

Does look good, though, I would chomp that down and enjoy it.

It’s hard to fold even the outer squares because thin crust is usually cooked a little bit crispier here. So you can hold it on the edge and it would keep its shape, unlike a softer, doughier east coast slice. They’re both delish! 

I'm great with that...just hoping that hot cheese and clumps of sauce do not end up on me/clothing/table.  Next time in Chicago I am going to hunt down a pizza that is not deep dish or pot pie and that people love...give it a whirl.  I am sure there is good pizza in every city of size, with different strokes for different folks. 

Absolutely. The heavy majority of pizza here is non deep dish. Those are more a once in a while type pie. 

What's with this kumbaya shit? 

Brooklyn in the house (Lucali)!



Get that Chicago Prego and Sargento shit out of my fucking face!

That does look delicious.  Only think I would ask is for them to take a moment pull the basil from the stems.

Parsley & Basil - no stems.  Cilantro?  Stems ok.

Personal preference, I guess, if this is how they normally serve.

Hey, the pizzaiolo got stabbed for fucking a wise guy's goomah, and he didn't rat or press charges; he can do what he likes with the basil.

Look at this cracker crust.



Fuhgeddaboudit!

F Me In The Brain

dankind said:

F Me In The Brain said:

dankind said:

bbiggs said:

F Me In The Brain said:

bbiggs said:

F Me In The Brain said:

HesCalledDyer said:

Why the hell would you fold a slice that's the size of an iPhone??

Was poking fun a bit...but the fold is designed to keep the contents on the slice and from not spilling out.  I get the feeling that spill is inevitable with those center squares.

Does look good, though, I would chomp that down and enjoy it.

It’s hard to fold even the outer squares because thin crust is usually cooked a little bit crispier here. So you can hold it on the edge and it would keep its shape, unlike a softer, doughier east coast slice. They’re both delish! 

I'm great with that...just hoping that hot cheese and clumps of sauce do not end up on me/clothing/table.  Next time in Chicago I am going to hunt down a pizza that is not deep dish or pot pie and that people love...give it a whirl.  I am sure there is good pizza in every city of size, with different strokes for different folks. 

Absolutely. The heavy majority of pizza here is non deep dish. Those are more a once in a while type pie. 

What's with this kumbaya shit? 

Brooklyn in the house (Lucali)!



Get that Chicago Prego and Sargento shit out of my fucking face!

That does look delicious.  Only think I would ask is for them to take a moment pull the basil from the stems.

Parsley & Basil - no stems.  Cilantro?  Stems ok.

Personal preference, I guess, if this is how they normally serve.

Hey, the pizzaiolo got stabbed for fucking a wise guy's goomah, and he didn't rat or press charges; he can do what he likes with the basil.

I'm not telling him to take the moment to pick them...I'm telling YOU it would be good if they did. 

Love bringing the goomah into it.