The Pizza Thread

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  • bbiggs
    bbiggs Posts: 6,964
    F’n outstanding. Next level pies right there. 
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,806
    Sicilian looks amazing.
    The love he receives is the love that is saved
  • JeBurkhardt
    JeBurkhardt Posts: 5,321
    Stopped by Lou Malnati’s while in Chicago this weekend. Good stuff. 
  • bbiggs
    bbiggs Posts: 6,964
    JeBurkhardt said:
    Stopped by Lou Malnati’s while in Chicago this weekend. Good stuff. 
    Good to hear. What type of pizza did you get? 
  • JeBurkhardt
    JeBurkhardt Posts: 5,321
    bbiggs said:
    JeBurkhardt said:
    Stopped by Lou Malnati’s while in Chicago this weekend. Good stuff. 
    Good to hear. What type of pizza did you get? 
    Went with the classic with butter crust. Pretty basic but tasty. 
  • bbiggs
    bbiggs Posts: 6,964
    Awesome. Glad you enjoyed. Always a nice treat. 
  • Wobbie
    Wobbie Posts: 31,259
    JeBurkhardt said:
    bbiggs said:
    JeBurkhardt said:
    Stopped by Lou Malnati’s while in Chicago this weekend. Good stuff. 
    Good to hear. What type of pizza did you get? 
    Went with the classic with butter crust. Pretty basic but tasty. 
    how’s your bowels? :lol:
    If I had known then what I know now...

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  • JeBurkhardt
    JeBurkhardt Posts: 5,321
    Wobbie said:
    JeBurkhardt said:
    bbiggs said:
    JeBurkhardt said:
    Stopped by Lou Malnati’s while in Chicago this weekend. Good stuff. 
    Good to hear. What type of pizza did you get? 
    Went with the classic with butter crust. Pretty basic but tasty. 
    how’s your bowels? :lol:
    Just fine. I grew up eating pizza at a joint where you practically had the wring out the grease from the slice before you could eat it. 😆 
  • The Juggler
    The Juggler Posts: 49,590
    I agree with everyone on the sauce. Had the misfortune of ordering a Chicken Bacon Ranch recently and it was dry as hell.


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  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,806


    Brock oven, neopolitan. 
    The bottom one was my order...The Stinger. 
    8 out of 10.
    Would have heen a 10 out of 10 had we eaten in.  Was 20 minutes from oven to door and it suffered, some, for it.  Still really good.  
    The Stinger 
    Buffalo mozzarella 
    Tomato
    Spicy soprasetta 
    Honey 
    Basil
    Mint

    I could roll around in Honey, basil, and mint.  The smell of the fucking pizza was almost better than the taste.


    The love he receives is the love that is saved
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,111
    Looks fantastic!!
    I'll ride the wave where it takes me......
  • bbiggs
    bbiggs Posts: 6,964
    ^ You had me at spicy soprasetta.  Yum!
  • BLACK35
    BLACK35 Hanover, Ontario Posts: 22,966
    Had Dominos tonight 
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  • The Juggler
    The Juggler Posts: 49,590
    Another successful Ooni launch





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  • mcgruff10
    mcgruff10 New Jersey Posts: 29,111
    daaaaaaaaaamn
    I'll ride the wave where it takes me......
  • bbiggs
    bbiggs Posts: 6,964
    The Juggler said:
    Another successful Ooni launch






    Looks fantastic.  Are you making  your own dough and sauce in bulk and then freezing some for future pizza cooking or is it always done the day of?  I'd like to make a big batch of both and keep them around, but don't want to sacrifice the freshness either.
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,806
    bbiggs said:
    The Juggler said:
    Another successful Ooni launch






    Looks fantastic.  Are you making  your own dough and sauce in bulk and then freezing some for future pizza cooking or is it always done the day of?  I'd like to make a big batch of both and keep them around, but don't want to sacrifice the freshness either.
    Good q.
    I use the ooni far less than i should due to the 3 days needed to make the crust i generally make.
    If freezing is a real option this would make much easier.

    The love he receives is the love that is saved
  • The Juggler
    The Juggler Posts: 49,590
    I don't freeze anything, except left over sauce. The dough I make only takes about 3 hours from start to finish.

    Fme--what recipe do you use?


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  • Poncier
    Poncier Posts: 17,872
    The Juggler said:
    Another successful Ooni launch





    Da fuq is a salad doing in there?

     :D 
    This weekend we rock Portland
  • bbiggs
    bbiggs Posts: 6,964
    Yeah I usually freeze extra sauce when i make pasta so I'm going to do the same for pizza.  I'll follow your lead and keep the dough fresh, although it sure would be nice to freeze a bunch of dough for later use.  Maybe I'll try it with a small amount and i'll report back if its still edible.

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