The Pizza Thread

HughFreakingDillon said:

love a good calzone. fun fact: the pizza pop was invented by a winnipeg restaurant owner. 

What is this??

23scidoo said:

HughFreakingDillon said:

love a good calzone. fun fact: the pizza pop was invented by a winnipeg restaurant owner. 

What is this??

it's like a fake calzone. microwaveable, which I don't recommend, or oven cooked, which is fine, but the best is deep fried. But it's processed food, with different kinds, pepperoni, or 3 meat, or pepp and bacon, and hawaiian. They used to have an offshoot called Chili Pops which was the same thing just chili instead of pizza toppings/filling. 

HughFreakingDillon said:

23scidoo said:

HughFreakingDillon said:

love a good calzone. fun fact: the pizza pop was invented by a winnipeg restaurant owner. 

What is this??

it's like a fake calzone. microwaveable, which I don't recommend, or oven cooked, which is fine, but the best is deep fried. But it's processed food, with different kinds, pepperoni, or 3 meat, or pepp and bacon, and hawaiian. They used to have an offshoot called Chili Pops which was the same thing just chili instead of pizza toppings/filling. 

Ok

GlowGirl said:

HughFreakingDillon said:

love a good calzone. fun fact: the pizza pop was invented by a winnipeg restaurant owner. 

This looks like something I probably would have liked as a kid, but would now find utterly disgusting. 

then you would be my wife. lol

ekwipt said:

“The Pino” from Spacca Napoli in Port Moody, BC, Canada. Bella!
Burrata cream base, gourmet mushroom medley, Bresaola di Valtellina, shaved Moliterno truffle cheese, 20 year old reserve balsamic of Modena

Awesome!!

JimmyV said:

We have a lot of "greek pizza" around here and it is usually fantastic.

https://en.wikipedia.org/wiki/Greek_pizza

Greek pizza refers to a style of pizza crust and its preparation, rather than its toppings.[1] This style is baked in a pan, instead of directly on the bricks of the pizza oven, (as is more traditional for Italian pizza).[1] The pan used is a shallow pan, in-contrast to the deep pans used in Chicago-style deep dish pizza. The pan is heavily oiled with olive oil.[2] It has a crust that is usually chewy and puffy, almost like focaccia bread but not as thick.[3] The crust is also rather oily, due to the heavily oiled pan used for the cooking process.[1][4] Due to the use of a larger tomato paste-to-crushed tomato ratio the sauce is typical tangy and thick with a strong taste of oregano.[5] The sauce amounts are greater, relative to the light amounts of cheese placed on the pizza. The cheese itself is typically, (but not always), a blend of mozzarella and cheddar.

This style of pizza may be referred to as "Greek pizza" even when it has non-Greek toppings, since it is typical of pizzerias owned by Greek immigrants. (These pizzas are similar to the pizzas served in Italian-style restaurants in Greece itself.) These establishments often also sell Greek specialties, such as Greek salads and gyros, and tend to brand themselves as "Pizza and Pasta" or as a "House of Pizza"; a code signifying that it is not an Italian restaurant, but a Greek restaurant serving Italian-style food. In the United States, the latter usage is common in New England cuisine.[1]

I didn't knew that shit is famous!!!
Hahaha