Bacon, Bacon

I must be the only person in the world who does NOT see bacon as an essential ingredient in everything. Personally, I think the addition of bacon more often than not merely overpowers the flavors of the original dish. I don't even really care for bacon cheeseburgers. I do like bacon for breakfast and enjoy it on a breakfast sandwich with cheese and an egg, but that is about the extent of it for me.

NYCgrrl wrote:

rockhillmanor wrote:

Once you've eaten Chicago pizza you are forever damaged to like pizza anywhere else on this planet! :B

Oh nowwww you wanna rate pizza styles?:p.

Neapolitan. Hands down. It's got a thinnish crust which is a lil chewy, baked in a hot hot coal oven, and is fold able. If you can't fold it....it's not portable and ya have to get all chi chi w/ a knife and fork. I'm including apizza (New Haven, CT,) and tomato pie (Trenton, NJ), in that definition since neither meets all the criteria but are close enough to satisfy the "Eh! Fuggetaboutit" in me.

I'm staying with that belief until such time I get to do a deep dish pizza crawl in ChiTown. I've been reassured (and hope they are right) that Pizzaria

Uno is not

the "real deal". Now keep in mind that I told my Windy City friend that there is a possibility that pizza styles explain why that city is known as "Second City":D.

And you would be 100% right about Uno's! :B

I'm, talking the REAL pizza places.
Lou Malnati's Pizzeria
and
Geno's East

We don't tell the tourists about the good places, we let them all go to Uno's. :W

hard to believe but here in Elkhart we have several great pizza places, of course this won't stop us from going south when we retire.

Our favorite style of pizza is one with a fresh dough that has a pronounced yeasty taste. One can only find that in a pizza restaurant that is not a franchise.

Franchises will do in a pinch but they aren't our preferred spots. In camp, we're not going to want to drive miles to find it so we make do with what we have. Life's too short.

We are lucky and have several great pizza joints near us. Thin, crisp crust seems to be most popular here. Our SoCal family always wants to go to pizza when they are visiting here. We also have a couple place that make great thick crust too. I have yet to try Chicago style though. Can't seem to find it around here.

It's an hour drive to the nearest one to far.

rockhillmanor wrote:

Once you've eaten Chicago pizza you are forever damaged to like pizza anywhere else on this planet! :B

Oh nowwww you wanna rate pizza styles?:p.

Neapolitan. Hands down. It's got a thinnish crust which is a lil chewy, baked in a hot hot coal oven, and is fold able. If you can't fold it....it's not portable and ya have to get all chi chi w/ a knife and fork. I'm including apizza (New Haven, CT,) and tomato pie (Trenton, NJ), in that definition since neither meets all the criteria but are close enough to satisfy the "Eh! Fuggetaboutit" in me.

I'm staying with that belief until such time I get to do a deep dish pizza crawl in ChiTown. I've been reassured (and hope they are right) that Pizzaria Uno is not the "real deal". Now keep in mind that I told my Windy City friend that there is a possibility that pizza styles explain why that city is known as "Second City":D.

rockhillmanor wrote:
If you are from up North don't even bother to buy a pizza in Florida!
Sauce is an option. and then when you ask for it to be a little more than a dab they look at you like your are from outer space. I gave up on my search for a goog tasting pizzeria pizza in Florida. :(

Once you've eaten Chicago pizza you are forever damaged to like pizza anywhere else on this planet! :B

I have lived in Florida for 38 years and I have never gotten a pizza as you describe. Like every where there are good pizza and bad. I am from NY.

mdamerell wrote:

NYCgrrl wrote:
Too many independent pizzerias near me to eat at the national chains.

Unfortunately, many of use are geographically challenged in that we don't have the "Mom and Pop" pizza joint. When I lived on Long Island you could always find a good slice.

Oh I very much hear you. Much to my dismay Mom and Pop shops are becoming a dying breed here as well:(.

I live on the UWS and can't think of any pizzeria I'd buy a slice at in a 20 block radius. Too many places that make their pies early in the morning and then heat up. When I was growing up in the city that was some form of heresy to be avoided.

So now once a month, my DGD and I have a Friday afternoon tradition: make a pie. Buy the dough from WF then rummage through the fridge pulling out leftovers to put atop. One time she put chopped roasted beets on it just because it looked pretty. Got to say it tasted a heck of a lot better than I thought it would:D.

I make Lidia's pizza sauce for off season months and store it in the freezer: Neapolitan Pizza Sauce


During the summer months I make a quick cherry tomato sauce.

Preheat CI skillet over high heat. Add a lil olive oil, then 2 pints of tomatoes; salt and pepper to taste. When tomatoes are charred and starting to break down, remove from heat. Mix in 1 crushed garlic clove, about ...1/2 tsp. crushed fennel seeds(kids like doing this. Put the seeds in a plastic bag and crush w/ the back of a spoon), and red pepper flakes to taste. Using back of fork, crush tomatoes in bowl, leaving large chunks intact.

There you are; in less time than it takes to order you've pizza sauce. Want lots of bacon on it? It's your pizza go for it:).

There's so much grease in that brand of "pizza", I can't imagine how they could add more.