Eat all this stuff while your young !! The older you get the more the Dr. Takes away from your diet ..I finally reached the age where my Dr. Just says if it tastes good spit it out 😭🤬
If I'm sharing: Pepperoni. If it's MY pizza? I'm a pepperoni and mushrooms guy. Another good one to try is going to sound really weird, but trust me: Pepperoni and onions.
Just FYI: Provel cheese is a blend of cheddar, Swiss and provolone. It melts really well and has a buttery taste. When I eat St. Louis style, I generally only want one or two toppings, probably bacon and onions. St. Louis style isn't really built for tons of toppings and I usually find that far too busy regardless of the pizza style.
I thought the guy said “processed”. I thought NOOOO, with my hands on my face like the kid in Home Alone. Thanks for clearing that up. The last thing I want on my pizza is American cheese because, gross.
1) At 17:16, I've been to Beau Jo's in Idaho Springs, Colorado. I don't remember the pizza, but the Buffalo wings we ordered were the hottest I've ever eaten. I drank so much beer trying to cool the fire that I needed a designated driver. 2) The video correctly describes Rhode Island's style of pizza, except no one calls them "red strips." They are "pizza strips" or "party pizza." As the name might suggest, this pizza is served almost exclusively as a finger food at more casual parties, such as kids' birthdays, cookouts, and watch-parties for sporting events. 3) I live near Massachusetts and New Hampshire, yet I had never heard of "New England beach pizza."
Detroit style is my favorite to make at home. Easy and delicious. Grew up making and eating New York style, my favorite by far, and had to develop a grill and broiler method to get the heat necessary for authentic crust. Chicago style deep dish is actually a crispy, buttery cracker crust full of 1 lb of cheese, 1/2 lb of meat and toppings and and topped with sauce. They take about 40 minutes to bake, so go to the restaurant before you get hungry.
As a native New Jerseyan, I grew up on NY/North Jersey pizza pies and they remain my favorite style of pizza. Even having traveled to Italy and really enjoyed the original pizza from Napoli and the slightly different Roman style, I'm still partial to their NY-area cousin. BUT... I've lived in Californa for a long time now, and I am open to some of the different things you find on California pizzas, especially the styles popularized by the California Pizza Kitchen chain. Their "Original BBQ Chicken" pizza is hands down the best non-traditional pizza flavor ever.
I'm surprised they didn't mention a popular one here in Texas... The BBQ chicken pizza! It features chopped grilled chicken with mozzarella and smokey BBQ sauce instead of tomato sauce.
Fried Pizza is a very rare delicacy. Used to find it at fairs and roadside stands around Connecticut. Dough is formed then deep fried. Then heated sauce and yh] grated parmesan on the top.
I worked at a restaurant in Staten Island called Goodfellas. It made brick oven pies and we had an award winning pie called a Vodka pie. Pizza made using a pink vodka cream sauce, fresh homemade mozzarella slices, mushrooms, peas and prosciutto ham. The peas were because they sold a vodka pasta dish and the pizza basically had all the same ingredients in it (actually used the same sauce). It was the best pie I ever had.
Oh, yeah, Beau Jo’s!! That is SUCH a thing in Colorado. The crust edges are so big and fluffy-they put honey on the table so when you get to the crust you can put honey on it and have it for dessert. They also put their salad bar in an old style bathtub full of ice, and there’s a legit mine tunnel under the restaurant.
15:22 Back when we were just starting college, my best friend was managing one of the few Cassano's that came down to Cincinnati. We used to head over after closing, and do stuff like play D&D or just drink a few beers, all while making multiple pizzas with whatever toppings we wanted. It was actually a great time. The owner "kinda" knew about it, but didn't really begrudge it.
Taco Bell breakfast, sausage breakfast crunchwraps, scrambled eggs, cheese, sausage, a hash brown, quesadilla sauce in a tortilla. Thank me later, breakfast stops at 11am on the east coast USA
Best pizza I ever had was at Quarks Bar at the now-gone Star Trek Experience in Las Vegas. It had garlicy alfredo sauce instead of tomato sauce, topped with pine nuts, fresh basil leaves and fresh whole milk mozzarella slices. The crust wasn't thin, but it also wasn't thick. Baked till the mozzarella slices were beginning to get bubbly spots of brown. Maybe the experience of chatting with Ferengi & Klingons made it more memorable, but I went home and started making my own.
My favorite toppings are extra mushroom, sausage, and bacon, but if I were to go on the more healthy side, i would say fresh or roasted garlic, pesto sauce, spinach, extra mushroom, ricotta cheese, and fresh tomato. Keep up the good work, Kabir!
The Londoner pizza makers seem to be putting TOO MUCH cornmeal on the not hot enough pizza stone. You only need a little so that the pizza doesn't stick to the stone. Cornmeal acts as edible bearings to slip the peel under the pizza. Use a light dusting, it is enough.
I put grated Parmesan on every Pizza I get it's very very common down here in the south one thing you might not know people put on their Pizza is Catalina salad dressing and it is absolutely amazing I highly recommend
I love all pizzas, but when we make them ourselves, it's closest to grandma style. We always use pepperoni, onions, mushrooms, and sweet peppers, plus whatever is fresh from the garden, and always topped with some fresh basil, and a ton of cheese.
I'm so glad the Quad Cities style made the list. The best is Frank's Pizza which is just 5 blocks from my house. It is unique and very very addictive. The place and the recipes haven't changed since I was a kid, some 60 yrs ago.
So I love St. Louis style pizza (Imo's is my preferred restaurant choice), I'm boring and just like cheese but my dad loves mushroom and bacon. I will say this I rarely meet non St. Louisans who like St. Louis style. But hey if we can get more people trying it!
Every time I go back to Rhode Island to visit my family, I try to grab some red strips/party pizza. It's great both hot and cold (although I prefer it freshly baked, when it still has a bit of crispiness in the bottom crust). It was incredibly common to see wrapped party pizza slices in kids' lunches back in the school days. Very tasty - highly recommend DePetrillo's in Smithfield.
From St Louis. I worked in a family owned pizza place while in high school. Kinda bar style. Friends came in one weekend night & I grabbed their order. Large something or other. I put about 10 times the amount of toppings on it you'd normally get. The older lady who ran the kitchen freaked when she saw it come out of the oven . I got a stern talking to about giving away the store. ;0)
"Imagine bringing pizza into class." - That... is Spicoli, played by a young Sean Penn... believe it or not. And that is a very very famous scene from an awesome 80s movie, "Fast Times and Ridgemont High" Mr. Hand: Am I hallucinating here? Just what in the hell do you think you're doing? Spicoli: Learning about Cuba and having some food. Mr. Hand: You're on dangerous ground here. You're causing a major disturbance on my time. Spicoli: I've been thinking about this. If I'm here and you're here, doesn't that make it our time? Certainly, there's nothing wrong with a little feast on our time.
Sunday pie (Philly tomato pie) is the best ever. Simple and amazing. Sunday Pie and John's roast pork sandwiches are the best part of visiting my family in Philly. Outside of seeing family.
I had the same hesitation about salmon pizza. I was like WTF, there's no way that can be good. Then my dad took me to Wolfgang Pucks and we tried it. Holy shit man. That pizza is sooo good. I don't know why. It's in no way traditional. It's gourmet. But it works. Wolfgang knows what he's doing. He's not going to serve something mediocre. So if you ever make it out to LA or LV try it. I guarantee you won't be disappointed.
I agree, smoked salmon on a pizza is good, but it's one of those very few toppings that go on a pizza after the pizza is cooked in the oven. Also in my opinion, smoked salmon on a pizza tastes better with white sauce instead of the red sauce
I like all kinds of different pizzas, but Pepperoni, Black Olive, and Mushroom is my go-to. My second favorite is Hawai'ian (Canadian Bacon with pineapple) with white sauce.
My dad makes his pizza for our family on request. Learned to make the crust from mom. He makes his own sauce. All kids pitch in to cook sausage, slice mushrooms, slice mozzarella cheese. Hot peppers on 1 end for those who like. Delicious!
My first time in Chicago, we asked the concierge for his recommendation of the best deep dish. We ordered out first true deep dish. We don't eat meat, so a common topping is minced garlic. We ordered a vegetable pizza with garlic, but there it was whole garlic cloves! It seemed weird but was utterly delicious!
I went to Chicago for the first time about 15 years ago and discovered UNO's! OMGGGG, talk about a mouth-gasm! Ever since then, I've tried multiple times to no avail to get them to build a UNO's in Los Angeles! They refuse to do so! 😥 Gold leaf on ANYTHING food-related is just STUPID!
Tampa, Florida native here. Was surprised Scachatta didn’t make the list. Made with a Sicilian style crust, tomato sauce and seasoned ground beef, with a little cheese, it is a local pizza that is served at room temperature. It used to be that every event with refreshments (party, social club meetings, etc) wasn’t complete without “cold pizza” (Scachatta) and Cubanitos (finger sized Cuban Sandwiches).
Edit added - Fedora's (in KC off the Plaza) had super thin crisp crust was an amazing surprise. Not on the list... Happy Joe's Mexican pizza with lots of applied hot sauce, Taco Bells' little Mexican (on a very crisp base), and a Great white pizza had in Philly and as good in Overland Park in a strip mall. Oh and TRUE margarita pizza (lots of places don't make it right)... these weren't on the list but there were some on the list I've had and would love to try. And great deep dish IS a casserole... and delicious.
Mine is called "The Brick" /w jalapenos, or "The Gamechanger." They're both brick oven, wood fired, with every topping ever, and 2 layers of cheese. The "Brick" has meat lovers toppings, the "Gamechanger" has supreme style toppings. They come to you about 2 inches thick. I once made an omelet out of the loose toppings leftover in the pizza box, was a great omelet. Also breakfast pizzas are nice. Breakfast pizza ingredients include sausage, bacon, ham, cheese, eggs, etc., but sausage gravy as sauce.
I totally agree with you about pizza. I may occasionally get burned-out or tired of a specific kind of pizza, but I will gladly eat a different type and love it. That's one of the great things about pizza: there is so much variety you can always change things up a bit and you're still eating pizza! Hope you got your pizza and it was fabulous!
Yep I am pretty much a classic pepperoni guy, but do enjoy other toppings too - ham, beef, peppers, onions. Detroit style right now is my favorite, though there are some on here I would love to try! And I can say I've been to Beau Jo's pizza here, as I live in Denver! It's solid pie, but I prefer to dip the crust in ranch. :D
My fave topping are traditional Neapolitan with basil or margherita. But if you pile on toppings, pepperoni & italian sausage with peppers, onions, black olives. Pepperoncini on the side. And wood oven baked.
What popularized pizza across the US, was the return of servicemen from Italy; and waiting to ship out to Europe in NYC. Before WW2, pizza was pretty much unknown across the US outside of NYC, NJ and Philly.
This is your best reaction. I also am a foodie. The Ohio USA pizza Cassano's is my favorite. All of them made my mouth water. I enjoyed your enthusiasm 😋 Thanks❤
Upside down is one of the most underrated pizza styles. My favorite is upside down sicilian but I love 'em all. Cheese on bottom, sauce on top is a revolution you never come back from. Brooklyn Square in New Jersey is the best I've ever had.
The Colorado mountain pie! Growing up in Denver it was the best thing after a day of skiing to stop at beau jos for pizza on the way home. Putting the honey in the crust seriously just warmed every cold part of your body. It’s HEAVEN! Such an iconic spot.
I'm originally from Chicago and I can definitely say that we eat tavern style the most! Deep dish is for a special occasion and we usually only eat it once or twice a year. Now I live in St. Louis with the provel cheese pizza... it's an acquired taste. You either hate it or love it in my opinion, but I love provel in a salad!
Former Chicagoan and deep dish is my favorite. But yeah, it was something I got either to celebrate, like a birthday or new job, or when friends from out of town came in. I have been able to find a restaurant that does actual Chicago-style deep dish in Central Illinois, but still it's occasional, like when I have a gift card or celebrating something. It's just too heavy and expensive to do often.
Same, I’m a Chicagoan and we usually did Rosati’s for normal stuff and deep dish for special occasions and when visitors came to town. I love deep dish most (Lou Malnati’s) and miss it so much 😃
As a Buffalonian, I was judging the quality of this video entirely on if Buffalo style was going to be included, because I have yet to find a pizza outside of the greater Buffalo area that lives up to what I have down the street for me. And the cup and char pepperoni is an absolute must
being from the Quad Cities, the pizza shown is only served at two places that I am aware of Harris Pizza and Uncle Bill's. The sausage and mushroom is very unique and unlike any other pizza, I've ever had. I wouldn't describe the sauce as spicy though, just uniquely flavored.
Yes, I have eaten authentic Altoona Style Pizza at the source. The owner didn't quite understand that "internet people" were seeking it out somewhat ironically. It was the only pizza I have tried and did not finish. The first bite was interesting. Each subsequent bite was just an extremely salty glob of doughy things with a tasteless and limp slice of pepper mixed in the goo for no apparent reason. Inedible by the 5th bite. The poverty in Altoona might be a result of people eating that abomination.
You either love or you hate St. Louis style pizza, but Provel is a blended emulsified cheese like American cheese so it gets a good melt and a clean bite. It's a combination of Cheddar, Swiss, and Provel, plus an emulsifier and liquid smoke. St. Louis style sauce also tends to be sweeter and more basil than oregano. And the cracker crust is almost like a double-thick tortilla.
Kabir, I make smoked salmon pizza quite often!! First, you have to know that the best pizza is what you make at your house. It's easy. In most grocery stores in the US you can buy raw dough to roll out at home and put your own sauce and toppings. You need a stone to bake it on in your oven. Heat your oven to 500 and put the stone in so it's up to temp when you are ready to bake your pizza. I live in Alaska so I have to make my own dough. We live in the bush and there isn't much to do in the winter for entertainment, so at least once a month my friends and I have a pizza night where everyone brings their own topping and we make pizza for everyone to share. Some of them will be reliable favorites, others will be risky first-time attempts, like beaver tail pizza (I don't recommend) or moose burger pizza (delicious!). One of the favorites is smoked salmon with sweet peppers and capers. I like it with cream cheese dotted around the pizza. Of course, we also catch and smoke the salmon. It's called a 3-day smoke. It's salmon that is cold smoked for three days and then canned. When you take it out of the jar it is in thick chunks, deliciously smokey, oily and at no risk of being dried out for the short time it is baked on a pizza. We also make pizza with fresh, unsmoked salmon. I'm not as much of a salmon lover so it's not on my top 5 pizza list, but it's quite good. My Alaska Native friends would eat salmon at every meal, so obviously, at every pizza party someone is making it with proven, or new ingredients. My favorite combo is salmon with sweet onion sliced extra thin, chives, and 1/2 tsp dollops of cream cheese scattered all about and capers.
There was a place here where they served stuffed pizza. You could order it by the slice and it was basically a pie served with a side of marinara. It was so freaking good!
A hand tossed crust, thin, bubbly, slightly burned crust. Good olive oil, a slight smear of tomato sauce, light sprinkle of mozzarella, heavy sprinkle of Parmigiano Reggiano, heavy fresh ground pepper, a heavy splash of olive oil and fresh chopped basil.
My favorite Pizza? Good old fashion Cheese for me. I like all kinds of different toppings just depends on my mood. I’ll even eat cold pizza for breakfast which I know many others do as well. Grew up near New Haven, Ct so that style, NY Style and the Greek style are my 3 favorite “types” when it comes to the dough part. Love your foodie appetite as it is so relatable 😂. Great video as usual.
My favorite toppings start with an Alfredo sauce, Grilled chicken, spinach, mushrooms, green peppers, Asiago/Parmesan mix with mozzarella as well. Sometimes I’ll add artichokes and olives to this and make it fancy.
Pretty sure I made that with toasted english muffins, tomato sauce, and cheap yellow cheese. Maybe pepperoni if we had any in a scarce fridge. Wasn't great and don't ever need again... but I made it more than once.
My ex is from Altoona, so I already don't have a very high opinion of the locals there. Their "pizza" is just a salami sandwich with some tomato sauce on it. That's about par for the course for Altoona people.
I wasn’t hungry until i started this video. I love my pizza thick, with some cheese stuffed in the crust. I have like 15 pizza places in my town that all have a different niche. It’s great.
Can totally picture Kabir pacing the floor as the pizza delivery takes at least an hour to get to his place. Lol. 😆 Fun installment. A lot of styles I'd never heard of.
The street Pepe's is on in New Haven is for pizza goers ONLY. Don't try to drive down it around meal times. Took me over 45 minutes once to go two blocks.
My favorite toppings are ham, bacon, pepperoni, bell pepper, onion, black olives, tomatoes, and mushrooms. But I do love just the veggies as much. Both kinds on a hand tossed garlic crust.
There's a few California combos I like. Sliced potato, garlic, pesto, & a protein is good. I loved this fig-bacon pizza in SF. Artichoke hearts make a good topping!
Pizza is quite literally the perfect medium of food. It holds hundreds of varieties to its name, can be eaten at any time of day, is appropriate for most occasions.
2:05 I like chicken pizza too. And instead of tomato sauce; it has alfredo sauce. With mushrooms, onions, and a shit ton of mozzarella and Colby jack Cheddar cheese.
Chicago pizza is designed for the cold weather of the Midwest. It is stick to the ribs to get you through cold weather. We eat lots of stews and bean and meat heavy chili during the cold weather
My favorite toppings depend on the mood I'm in. If I'm in a healthy mood, chicken, mushrooms, spinach, and onion. If I am in a good mood, sausage,pepperoni, mushrooms, and onion. If I'm in bad ground beef and bacon. They are all good.
As a Connecticut and NY resident, I have grown up with Sicilian and NY style but have tried most types of pies and for the most part they are all good. The greasy cheesy NY and CT basic pies are definitely my favorites though. Frank Pepe's white clam has always been a favorite and whenever I would be in the area I would always get one. It's rare that I pass by there anymore but I am lucky enough to have what I consider the best pizzeria in my home town of Glenville CT. Glenville Pizza where I've been eating since I was old enough to chew solid food and is still run by the same family and still looks like it did over 40 years ago and they still have the same business model of treating everyone like family. Cash only and if you don't have enough cash on you it's fine, just drop it off on your next trip through town. Now how many places trust people like that anymore? And if you're only a couple dollars short there's usually someone in the place willing to cover it for you, I've been that guy a few times.
We lived in Dayton, Ohio for almost a decade. I recall Cassano's Pizza very well. I wouldn't say it's my favorite, but after more than 30 years after we moved out of Dayton it's fun to see it mentioned.
Beef, extra onions, bell peppers and diced tomatoes. One of the biggest pizza disappointments of my life was going to Chicago, probably the only time I'll get there, and ordering deep dish from Uno's. They sent us thin crust! And had closed by the time we got it. We were *so* mad! I like to make my own. Even easier if your grocery store sells fresh pizza dough ready to shape and top. Add some tomato paste to tomato sauce, Italian seasoning, a pinch of sugar, simmer a bit until the flavors blend, maybe 5 minutes or so. Go crazy with the toppings. Bake at 550F until the edge of the crust is golden. NOM!
Pepperoni, green bell pepper, pineapple, and extra cheese. I like when they butter the crust and sprinkle sesame seeds on the bare crust. Love that sweet and savory taste.
Regarding California pizza: there was a restaurant/nightclub in Hollywood several years ago called Tokio which featured Sashimi Pizza, which was pizza with fish put on at the very end of the cooking process. The hotness of the just-finished pizza half-cooked the fish on the bottom, leaving the top fresh and raw. It was a very different eating experience, to be sure. And yummy.
Live in the northeastern stretch of the pizza belt (It's a real thing!) New Haven style pizza is the only style I've roadtripped for. Several times, I've taken the few hour ride to get pizza in New Haven. I always order two to go, and they never last 24 hours. There are three main New Haven pizzerias: Modern, Frank Pepe's, and Sally's, which was opened two doors down after Frank's nephew Salvatore quit and started his own place. The story says that when Sinatra would play in Jersey, he would send his driver to Sally's to pick up some pie. The fire in the oven is started at 11AM for a 4PM open. I live in Rhode Island, and they are not called Red Strips. They are called bakery strips, or referred to as bakery pizza. I think if you asked anyone for "Red Strips" they'd look at you confused.
California Style - thin cracker crust with all sorts of noxious ingredients like broccoli. Not what I look for in pizza, but it seems popular in Cal-unicornia.
I'm on the west coast of Canada. Most of our pizzas are in the California style and are wonderful (no gold leaf) We have all the usual toppings plus some unusual ones. Pineapple is always an option here too, with ham for a Hawaiian Pizza. Ours are mostly thin crust. My very very fave pizza was a duck and pink peppercorn pizza....it must have been flown in from Heaven!
I like the Margarita (green, red & white) cheese, tomatoes & a little basil. I also like grandma style pizza. My husband can’t eat gluten so he orders a personal pizza with a cauliflower crust. Today is Friday so it’s pizza night for us.
And then over here in Pittsburgh proper we don't really have one style but its not uncommon to find pizzas stacked with tons of toppings. The cultural fusion the cultural district kinda made combos go berserk. We even have pizza burgers.
Dude Chicago style deep dish is SOOO good. it's an actual pie..and good ones have fresh chopped tomato and excellent spices. I use to hit up the Chicago Pizza in Berkeley when I lived in the bay area in california..soooo guuuuud. Also old forge pizza is fantastic
I went to college in the Boston area. My one experience with Greek pizza, Campus House of Pizza in Cambridge, MA, was a negative one. It was so bad, that I was only able to stomach half a slice before discarding the rest of the pizza. I've never done that with any other pizza. Boston pizza like the kind served at Regina Pizzeria is far better than the Greek pizza. Also at Bertucci's. There used to be Pizzeria Uno locations in the Boston area, but now, they're only in the periphery of the metro area. I really loved Giorgio's pizza in the North End (Boston). It was later combined with the proprietor's family restaurant, La Famiglia's.
My friend I’m on a strick diet in a nursing home and I too feel your hunger !! Except you can feed your hunger I can have water ! Dead but true … peace
Pizza Margherita has always been my favorite non-meat pizza. It’s really simple to make at home. I usually use a pizza crust mix to start. Margherita sauce from a jar, tomato slices topped with fresh basil leaves, and a thick slice of mozzarella Essentially it’s a hot caprese salad on a crispy crust. Man, now I’m hungry too.
If I'm getting a basic pizza from my local shop: pepperoni and bacon. If I'm getting a gourmet pizza: Pesto, basil, feta cheese, lamb, mozzarella, cucumber sauce drizzle after it cooks. stone fired of course Gyro pizza with pesto is incredible.
I'm from Columbus, OH. Most pizza around here is Dayton style. And it's so good. I even have a DiCarlos near me, but I'm not too impressed by the cold toppings.
The only time I had Deep Dish was at the Chicago Pizza Pie Factory in London near Trafalgar. I've been on an unsuccessful search for it ever since. I live in the Pac Northwest.
Did he go over Buffalo or BBQ pizza? It's when they use Buffalo wing sauces instead of tomato sauce. I like BBQ pizza with grilled chicken, bell pepper, and pineapple, and cheese of course.
We have a local joint that serves most of these styles and Chicago deep dish on special days. The chef goes to and wins many competitions with his recipes! Come and see us! 2 locations in Houston! Dang! There are more than I knew about!
I’m heading to Chicago next week to attend the first of two concerts by Blackpink! I used to live in Chicago, and one thing I will NOT miss out on is the chance to have a Giordanos stuffed pizza. I haven’t had one in over 20 years. 😭
What are your favourite pizza toppings?? Mine are pepperoni, spicy beef, mushrooms and mixed peppers. With a nice BBQ sauce to dip the pizza in 🤤
Eat all this stuff while your young !! The older you get the more the Dr. Takes away from your diet ..I finally reached the age where my Dr. Just says if it tastes good spit it out 😭🤬
so my favorite spot our here was featured on Breaking Bad. Venezias chicken pesto with bacon will change your life. I do LOVE mushrooms on pizza too.
If I'm sharing: Pepperoni. If it's MY pizza? I'm a pepperoni and mushrooms guy. Another good one to try is going to sound really weird, but trust me: Pepperoni and onions.
I'm a thin crust supreme person! Pepperoni, Canadian bacon, sausage, onion, Bell pepper, black olive, mushroom, plenty of cheese!!
Pepperoni and extra cheese is my go to but I also love pineapple and sausages
Finally..... someone tackling the important issues. I love pepperoni and banana peppers
I’m so glad Kabir posts often. I’m going through some things and he’s got the best content, for me to enjoy. Thanks dude, you’re in my top 3. ❤
Thanks so much for the kind words! I hope everything works out for you 🙂❤️
I'm a mastiff dad and whatever you're going through you'll be fine you got this
@@sheawalls9059Cheer up. Things WILL get better. Just give it time! You WILL be okay!
I lived in Hull England for 4 years and my favourite pizza was chicken tikka pizza! Huge pieces of chicken onions cheese and tikka sauce!! YUMMY! ❤️🇨🇦
Just FYI: Provel cheese is a blend of cheddar, Swiss and provolone. It melts really well and has a buttery taste. When I eat St. Louis style, I generally only want one or two toppings, probably bacon and onions. St. Louis style isn't really built for tons of toppings and I usually find that far too busy regardless of the pizza style.
Interesting, I need to get my hands on some!
Imo's Pizza. Original St. Louis-Style.
@@bintheredonethat Yup. Miss Imo's baaaaad.
I thought the guy said “processed”. I thought NOOOO, with my hands on my face like the kid in Home Alone. Thanks for clearing that up.
The last thing I want on my pizza is American cheese because, gross.
Man, I miss Imo's. We lived in STL for 4 yrs.
1) At 17:16, I've been to Beau Jo's in Idaho Springs, Colorado. I don't remember the pizza, but the Buffalo wings we ordered were the hottest I've ever eaten. I drank so much beer trying to cool the fire that I needed a designated driver.
2) The video correctly describes Rhode Island's style of pizza, except no one calls them "red strips." They are "pizza strips" or "party pizza." As the name might suggest, this pizza is served almost exclusively as a finger food at more casual parties, such as kids' birthdays, cookouts, and watch-parties for sporting events.
3) I live near Massachusetts and New Hampshire, yet I had never heard of "New England beach pizza."
Detroit style is my favorite to make at home. Easy and delicious. Grew up making and eating New York style, my favorite by far, and had to develop a grill and broiler method to get the heat necessary for authentic crust. Chicago style deep dish is actually a crispy, buttery cracker crust full of 1 lb of cheese, 1/2 lb of meat and toppings and and topped with sauce. They take about 40 minutes to bake, so go to the restaurant before you get hungry.
As a native New Jerseyan, I grew up on NY/North Jersey pizza pies and they remain my favorite style of pizza. Even having traveled to Italy and really enjoyed the original pizza from Napoli and the slightly different Roman style, I'm still partial to their NY-area cousin.
BUT... I've lived in Californa for a long time now, and I am open to some of the different things you find on California pizzas, especially the styles popularized by the California Pizza Kitchen chain. Their "Original BBQ Chicken" pizza is hands down the best non-traditional pizza flavor ever.
I'm surprised they didn't mention a popular one here in Texas... The BBQ chicken pizza! It features chopped grilled chicken with mozzarella and smokey BBQ sauce instead of tomato sauce.
And red onions. Very important element.
They left off Utica Tomato Pie, a pizza that's meant to be served cold. They also left of things like Stromboli and the such.
Yeah I don't think any of the pizzas mentioned in the video were from the south
Fried Pizza is a very rare delicacy. Used to find it at fairs and roadside stands around Connecticut.
Dough is formed then deep fried. Then heated sauce and yh] grated parmesan on the top.
Yes! They included Buffalo style. Also Yalie pizza is pretty good
I worked at a restaurant in Staten Island called Goodfellas. It made brick oven pies and we had an award winning pie called a Vodka pie. Pizza made using a pink vodka cream sauce, fresh homemade mozzarella slices, mushrooms, peas and prosciutto ham. The peas were because they sold a vodka pasta dish and the pizza basically had all the same ingredients in it (actually used the same sauce). It was the best pie I ever had.
Oh, yeah, Beau Jo’s!! That is SUCH a thing in Colorado. The crust edges are so big and fluffy-they put honey on the table so when you get to the crust you can put honey on it and have it for dessert. They also put their salad bar in an old style bathtub full of ice, and there’s a legit mine tunnel under the restaurant.
15:22 Back when we were just starting college, my best friend was managing one of the few Cassano's that came down to Cincinnati. We used to head over after closing, and do stuff like play D&D or just drink a few beers, all while making multiple pizzas with whatever toppings we wanted. It was actually a great time. The owner "kinda" knew about it, but didn't really begrudge it.
I miss the breakfast pizzas at my school way back. I swear it was like gravy instead of sauce in it.
I make a breakfast pizza with sausage gravy on it. Maybe that is what they made at the school?
Taco Bell breakfast, sausage breakfast crunchwraps, scrambled eggs, cheese, sausage, a hash brown, quesadilla sauce in a tortilla. Thank me later, breakfast stops at 11am on the east coast USA
banquet sells a version of that in freezer section in grocery store
@@scotthill1600 taco bell breakfast died when they axed pico. You need that acidity to cut through the richness.
I’m pretty sure that Breakfast pizza you described is sold-by Schwans food truck service if it’s available in your area.
Best pizza I ever had was at Quarks Bar at the now-gone Star Trek Experience in Las Vegas. It had garlicy alfredo sauce instead of tomato sauce, topped with pine nuts, fresh basil leaves and fresh whole milk mozzarella slices. The crust wasn't thin, but it also wasn't thick. Baked till the mozzarella slices were beginning to get bubbly spots of brown. Maybe the experience of chatting with Ferengi & Klingons made it more memorable, but I went home and started making my own.
My favorite toppings are extra mushroom, sausage, and bacon, but if I were to go on the more healthy side, i would say fresh or roasted garlic, pesto sauce, spinach, extra mushroom, ricotta cheese, and fresh tomato. Keep up the good work, Kabir!
The Londoner pizza makers seem to be putting TOO MUCH cornmeal on the not hot enough pizza stone. You only need a little so that the pizza doesn't stick to the stone. Cornmeal acts as edible bearings to slip the peel under the pizza. Use a light dusting, it is enough.
I put grated Parmesan on every Pizza I get it's very very common down here in the south one thing you might not know people put on their Pizza is Catalina salad dressing and it is absolutely amazing I highly recommend
The funniest thing is we in America have more styles of pizza than the UK has actual pizza places.
Add in salt to the wound is that the UK, from London to Italy, is under a 2 hr flight.
"Pizza is not a pie"
- Albert Einstein
I love all pizzas, but when we make them ourselves, it's closest to grandma style. We always use pepperoni, onions, mushrooms, and sweet peppers, plus whatever is fresh from the garden, and always topped with some fresh basil, and a ton of cheese.
I'm so glad the Quad Cities style made the list. The best is Frank's Pizza which is just 5 blocks from my house. It is unique and very very addictive. The place and the recipes haven't changed since I was a kid, some 60 yrs ago.
Quad Cities also popular for Rueben style (Sauerkraut and Ham - or corned beef).
So I love St. Louis style pizza (Imo's is my preferred restaurant choice), I'm boring and just like cheese but my dad loves mushroom and bacon. I will say this I rarely meet non St. Louisans who like St. Louis style. But hey if we can get more people trying it!
Every time I go back to Rhode Island to visit my family, I try to grab some red strips/party pizza. It's great both hot and cold (although I prefer it freshly baked, when it still has a bit of crispiness in the bottom crust). It was incredibly common to see wrapped party pizza slices in kids' lunches back in the school days. Very tasty - highly recommend DePetrillo's in Smithfield.
From St Louis. I worked in a family owned pizza place while in high school. Kinda bar style. Friends came in one weekend night & I grabbed their order. Large something or other. I put about 10 times the amount of toppings on it you'd normally get. The older lady who ran the kitchen freaked when she saw it come out of the oven . I got a stern talking to about giving away the store. ;0)
"Imagine bringing pizza into class." - That... is Spicoli, played by a young Sean Penn... believe it or not. And that is a very very famous scene from an awesome 80s movie, "Fast Times and Ridgemont High"
Mr. Hand: Am I hallucinating here? Just what in the hell do you think you're doing?
Spicoli: Learning about Cuba and having some food.
Mr. Hand: You're on dangerous ground here. You're causing a major disturbance on my time.
Spicoli: I've been thinking about this. If I'm here and you're here, doesn't that make it our time? Certainly, there's nothing wrong with a little feast on our time.
Sunday pie (Philly tomato pie) is the best ever. Simple and amazing. Sunday Pie and John's roast pork sandwiches are the best part of visiting my family in Philly. Outside of seeing family.
1:14 it's actually called "hearth baked." They are artisan chefs that bake it in wood and brick ovens at about 800 degrees or more. OMG soooo good!
I had the same hesitation about salmon pizza. I was like WTF, there's no way that can be good. Then my dad took me to Wolfgang Pucks and we tried it. Holy shit man. That pizza is sooo good. I don't know why. It's in no way traditional. It's gourmet. But it works. Wolfgang knows what he's doing. He's not going to serve something mediocre. So if you ever make it out to LA or LV try it. I guarantee you won't be disappointed.
I agree, smoked salmon on a pizza is good, but it's one of those very few toppings that go on a pizza after the pizza is cooked in the oven. Also in my opinion, smoked salmon on a pizza tastes better with white sauce instead of the red sauce
One of the best pizzas I ever had was a Rueben pizza. Gotta drain the Sauerkraut really well.
I like all kinds of different pizzas, but Pepperoni, Black Olive, and Mushroom is my go-to. My second favorite is Hawai'ian (Canadian Bacon with pineapple) with white sauce.
My dad makes his pizza for our family on request. Learned to make the crust from mom. He makes his own sauce. All kids pitch in to cook sausage, slice mushrooms, slice mozzarella cheese. Hot peppers on 1 end for those who like. Delicious!
My first time in Chicago, we asked the concierge for his recommendation of the best deep dish. We ordered out first true deep dish. We don't eat meat, so a common topping is minced garlic. We ordered a vegetable pizza with garlic, but there it was whole garlic cloves! It seemed weird but was utterly delicious!
St. Louis style w/Provel, bacon, mushrooms and onions, my favorite!
I went to Chicago for the first time about 15 years ago and discovered UNO's! OMGGGG, talk about a mouth-gasm! Ever since then, I've tried multiple times to no avail to get them to build a UNO's in Los Angeles! They refuse to do so! 😥
Gold leaf on ANYTHING food-related is just STUPID!
Tampa, Florida native here. Was surprised Scachatta didn’t make the list. Made with a Sicilian style crust, tomato sauce and seasoned ground beef, with a little cheese, it is a local pizza that is served at room temperature. It used to be that every event with refreshments (party, social club meetings, etc) wasn’t complete without “cold pizza” (Scachatta) and Cubanitos (finger sized Cuban Sandwiches).
Edit added - Fedora's (in KC off the Plaza) had super thin crisp crust was an amazing surprise. Not on the list... Happy Joe's Mexican pizza with lots of applied hot sauce, Taco Bells' little Mexican (on a very crisp base), and a Great white pizza had in Philly and as good in Overland Park in a strip mall. Oh and TRUE margarita pizza (lots of places don't make it right)... these weren't on the list but there were some on the list I've had and would love to try. And great deep dish IS a casserole... and delicious.
Mine is called "The Brick" /w jalapenos, or "The Gamechanger." They're both brick oven, wood fired, with every topping ever, and 2 layers of cheese. The "Brick" has meat lovers toppings, the "Gamechanger" has supreme style toppings. They come to you about 2 inches thick. I once made an omelet out of the loose toppings leftover in the pizza box, was a great omelet. Also breakfast pizzas are nice. Breakfast pizza ingredients include sausage, bacon, ham, cheese, eggs, etc., but sausage gravy as sauce.
I totally agree with you about pizza. I may occasionally get burned-out or tired of a specific kind of pizza, but I will gladly eat a different type and love it. That's one of the great things about pizza: there is so much variety you can always change things up a bit and you're still eating pizza!
Hope you got your pizza and it was fabulous!
Yep I am pretty much a classic pepperoni guy, but do enjoy other toppings too - ham, beef, peppers, onions.
Detroit style right now is my favorite, though there are some on here I would love to try!
And I can say I've been to Beau Jo's pizza here, as I live in Denver! It's solid pie, but I prefer to dip the crust in ranch. :D
My fave topping are traditional Neapolitan with basil or margherita. But if you pile on toppings, pepperoni & italian sausage with peppers, onions, black olives. Pepperoncini on the side. And wood oven baked.
Glad they included y-town brier hill pizza. You can eat hot, but traditionally eaten cold. Try a cold slice with coffee or soup
What popularized pizza across the US, was the return of servicemen from Italy; and waiting to ship out to Europe in NYC. Before WW2, pizza was pretty much unknown across the US outside of NYC, NJ and Philly.
This is your best reaction. I also am a foodie. The Ohio USA pizza Cassano's is my favorite. All of them made my mouth water. I enjoyed your enthusiasm 😋 Thanks❤
Upside down is one of the most underrated pizza styles. My favorite is upside down sicilian but I love 'em all. Cheese on bottom, sauce on top is a revolution you never come back from. Brooklyn Square in New Jersey is the best I've ever had.
The Colorado mountain pie! Growing up in Denver it was the best thing after a day of skiing to stop at beau jos for pizza on the way home. Putting the honey in the crust seriously just warmed every cold part of your body. It’s HEAVEN! Such an iconic spot.
I'm originally from Chicago and I can definitely say that we eat tavern style the most! Deep dish is for a special occasion and we usually only eat it once or twice a year. Now I live in St. Louis with the provel cheese pizza... it's an acquired taste. You either hate it or love it in my opinion, but I love provel in a salad!
Former Chicagoan and deep dish is my favorite. But yeah, it was something I got either to celebrate, like a birthday or new job, or when friends from out of town came in. I have been able to find a restaurant that does actual Chicago-style deep dish in Central Illinois, but still it's occasional, like when I have a gift card or celebrating something. It's just too heavy and expensive to do often.
Same, I’m a Chicagoan and we usually did Rosati’s for normal stuff and deep dish for special occasions and when visitors came to town. I love deep dish most (Lou Malnati’s) and miss it so much 😃
As a Buffalonian, I was judging the quality of this video entirely on if Buffalo style was going to be included, because I have yet to find a pizza outside of the greater Buffalo area that lives up to what I have down the street for me. And the cup and char pepperoni is an absolute must
being from the Quad Cities, the pizza shown is only served at two places that I am aware of Harris Pizza and Uncle Bill's. The sausage and mushroom is very unique and unlike any other pizza, I've ever had. I wouldn't describe the sauce as spicy though, just uniquely flavored.
Yes, I have eaten authentic Altoona Style Pizza at the source. The owner didn't quite understand that "internet people" were seeking it out somewhat ironically. It was the only pizza I have tried and did not finish. The first bite was interesting. Each subsequent bite was just an extremely salty glob of doughy things with a tasteless and limp slice of pepper mixed in the goo for no apparent reason. Inedible by the 5th bite. The poverty in Altoona might be a result of people eating that abomination.
I also read that the Altoona Hotel, where the pizza was invented, burned down more than once. Gee, I wonder why?
Taco pizza is pretty amazing and it's hard to find. Refried beans, ground beef, fresh lettuce and tomatoes and sour cream.
I can confirm that Tripoli's new england beach pizza is to die for. Got some good memories of family where we got Tripolis
You either love or you hate St. Louis style pizza, but Provel is a blended emulsified cheese like American cheese so it gets a good melt and a clean bite. It's a combination of Cheddar, Swiss, and Provel, plus an emulsifier and liquid smoke. St. Louis style sauce also tends to be sweeter and more basil than oregano. And the cracker crust is almost like a double-thick tortilla.
Kabir, I make smoked salmon pizza quite often!!
First, you have to know that the best pizza is what you make at your house. It's easy. In most grocery stores in the US you can buy raw dough to roll out at home and put your own sauce and toppings. You need a stone to bake it on in your oven. Heat your oven to 500 and put the stone in so it's up to temp when you are ready to bake your pizza.
I live in Alaska so I have to make my own dough. We live in the bush and there isn't much to do in the winter for entertainment, so at least once a month my friends and I have a pizza night where everyone brings their own topping and we make pizza for everyone to share. Some of them will be reliable favorites, others will be risky first-time attempts, like beaver tail pizza (I don't recommend) or moose burger pizza (delicious!). One of the favorites is smoked salmon with sweet peppers and capers. I like it with cream cheese dotted around the pizza. Of course, we also catch and smoke the salmon. It's called a 3-day smoke. It's salmon that is cold smoked for three days and then canned. When you take it out of the jar it is in thick chunks, deliciously smokey, oily and at no risk of being dried out for the short time it is baked on a pizza.
We also make pizza with fresh, unsmoked salmon. I'm not as much of a salmon lover so it's not on my top 5 pizza list, but it's quite good. My Alaska Native friends would eat salmon at every meal, so obviously, at every pizza party someone is making it with proven, or new ingredients. My favorite combo is salmon with sweet onion sliced extra thin, chives, and 1/2 tsp dollops of cream cheese scattered all about and capers.
Grilled chicken, bbq sauce, bell peppers, onions, and mushrooms. Oh yeah and bacon!
Great choices.. I totally forgot about bacon!
Minus the mushrooms, onions, bell peppers and other non vegetable toppings and I'm onboard
@@jamesfracasse8178 Then you don't want anything on it?!
@@terrigaines1812 sorry what I meant to say was as long vegetables don't touch the pizza 🍕 I'll eat it with meat toppings
@@jamesfracasse8178 LOL oh no ya gotta have the veggies. They bring the flava!
There was a place here where they served stuffed pizza. You could order it by the slice and it was basically a pie served with a side of marinara. It was so freaking good!
A hand tossed crust, thin, bubbly, slightly burned crust. Good olive oil, a slight smear of tomato sauce, light sprinkle of mozzarella, heavy sprinkle of Parmigiano Reggiano, heavy fresh ground pepper, a heavy splash of olive oil and fresh chopped basil.
My favorite Pizza? Good old fashion Cheese for me. I like all kinds of different toppings just depends on my mood. I’ll even eat cold pizza for breakfast which I know many others do as well. Grew up near New Haven, Ct so that style, NY Style and the Greek style are my 3 favorite “types” when it comes to the dough part. Love your foodie appetite as it is so relatable 😂. Great video as usual.
My favorite toppings start with an Alfredo sauce, Grilled chicken, spinach, mushrooms, green peppers, Asiago/Parmesan mix with mozzarella as well.
Sometimes I’ll add artichokes and olives to this and make it fancy.
The Wolfgang Puck Smoked Salmon pizza is cooked before it is topped with smoked salmon caviar and dill sour cream.
That Altoona pizza seems like something a latch key kid from the 80s would make as an after school snack 😅
Hey! We were lucky to find food in the fridge that we could make (without touching the stove... which was forbidden).
Pretty sure I made that with toasted english muffins, tomato sauce, and cheap yellow cheese. Maybe pepperoni if we had any in a scarce fridge. Wasn't great and don't ever need again... but I made it more than once.
My ex is from Altoona, so I already don't have a very high opinion of the locals there. Their "pizza" is just a salami sandwich with some tomato sauce on it. That's about par for the course for Altoona people.
@@itsahellofaname So it's basically just a glorified open-faced sandwich.
Yes lol!
Latch key kids on deck.
I wasn’t hungry until i started this video. I love my pizza thick, with some cheese stuffed in the crust. I have like 15 pizza places in my town that all have a different niche. It’s great.
Can totally picture Kabir pacing the floor as the pizza delivery takes at least an hour to get to his place. Lol. 😆 Fun installment. A lot of styles I'd never heard of.
The street Pepe's is on in New Haven is for pizza goers ONLY. Don't try to drive down it around meal times. Took me over 45 minutes once to go two blocks.
I literally try to eat pizza every day. I've even spent a weeks vacation traveling to different pizza shops. 🍕 🍕🍕
Dedication
My favorite toppings are ham, bacon, pepperoni, bell pepper, onion, black olives, tomatoes, and mushrooms. But I do love just the veggies as much. Both kinds on a hand tossed garlic crust.
There's a few California combos I like. Sliced potato, garlic, pesto, & a protein is good. I loved this fig-bacon pizza in SF. Artichoke hearts make a good topping!
I like normal pepperoni or supreme but if I'm feeling boujee my favorite is Patate e Prosciutto
Prosciutto is delicious, I had some in Barcelona and I couldn’t get enough of it!
@@kabirconsiders yessir, I'm a simp for italian food
Pizza is quite literally the perfect medium of food. It holds hundreds of varieties to its name, can be eaten at any time of day, is appropriate for most occasions.
The NH/MA beach pizza is SWEET. It’s like a dessert pizza
2:05 I like chicken pizza too. And instead of tomato sauce; it has alfredo sauce. With mushrooms, onions, and a shit ton of mozzarella and Colby jack Cheddar cheese.
Pepperoni, onion and pineapple, so damned good!!
Chicago pizza is designed for the cold weather of the Midwest. It is stick to the ribs to get you through cold weather. We eat lots of stews and bean and meat heavy chili during the cold weather
My favorite toppings depend on the mood I'm in. If I'm in a healthy mood, chicken, mushrooms, spinach, and onion. If I am in a good mood, sausage,pepperoni, mushrooms, and onion. If I'm in bad ground beef and bacon. They are all good.
As a Connecticut and NY resident, I have grown up with Sicilian and NY style but have tried most types of pies and for the most part they are all good. The greasy cheesy NY and CT basic pies are definitely my favorites though. Frank Pepe's white clam has always been a favorite and whenever I would be in the area I would always get one. It's rare that I pass by there anymore but I am lucky enough to have what I consider the best pizzeria in my home town of Glenville CT. Glenville Pizza where I've been eating since I was old enough to chew solid food and is still run by the same family and still looks like it did over 40 years ago and they still have the same business model of treating everyone like family. Cash only and if you don't have enough cash on you it's fine, just drop it off on your next trip through town. Now how many places trust people like that anymore? And if you're only a couple dollars short there's usually someone in the place willing to cover it for you, I've been that guy a few times.
I'm from Buffalo and yes it's as good as it looks. Plentiful toppings and the cup and char pepperoni.
We lived in Dayton, Ohio for almost a decade. I recall Cassano's Pizza very well. I wouldn't say it's my favorite, but after more than 30 years after we moved out of Dayton it's fun to see it mentioned.
Beef, extra onions, bell peppers and diced tomatoes. One of the biggest pizza disappointments of my life was going to Chicago, probably the only time I'll get there, and ordering deep dish from Uno's. They sent us thin crust! And had closed by the time we got it. We were *so* mad!
I like to make my own. Even easier if your grocery store sells fresh pizza dough ready to shape and top. Add some tomato paste to tomato sauce, Italian seasoning, a pinch of sugar, simmer a bit until the flavors blend, maybe 5 minutes or so. Go crazy with the toppings. Bake at 550F until the edge of the crust is golden. NOM!
Pepperoni, green bell pepper, pineapple, and extra cheese. I like when they butter the crust and sprinkle sesame seeds on the bare crust. Love that sweet and savory taste.
I’ve worked at a Wolfgang establishment you put the salmon on last. You cook the crust first just think of a lox bagel flavors.
Regarding California pizza: there was a restaurant/nightclub in Hollywood several years ago called Tokio which featured Sashimi Pizza, which was pizza with fish put on at the very end of the cooking process. The hotness of the just-finished pizza half-cooked the fish on the bottom, leaving the top fresh and raw. It was a very different eating experience, to be sure. And yummy.
Live in the northeastern stretch of the pizza belt (It's a real thing!) New Haven style pizza is the only style I've roadtripped for. Several times, I've taken the few hour ride to get pizza in New Haven. I always order two to go, and they never last 24 hours.
There are three main New Haven pizzerias: Modern, Frank Pepe's, and Sally's, which was opened two doors down after Frank's nephew Salvatore quit and started his own place. The story says that when Sinatra would play in Jersey, he would send his driver to Sally's to pick up some pie. The fire in the oven is started at 11AM for a 4PM open.
I live in Rhode Island, and they are not called Red Strips. They are called bakery strips, or referred to as bakery pizza. I think if you asked anyone for "Red Strips" they'd look at you confused.
I am so happy Dicarlos made this list! Hands down my favorite pizza over here.
Barroom pizza is only found in the south shore bars in Massachusetts!!!! Nothing like it. It's all in the pans the bars cook the pizza in.
My go tos are spinach, tomato, bell peppers, and pineapple.
Also a big fan of the elegant Margherita
California Style - thin cracker crust with all sorts of noxious ingredients like broccoli. Not what I look for in pizza, but it seems popular in Cal-unicornia.
I'm on the west coast of Canada. Most of our pizzas are in the California style and are wonderful (no gold leaf) We have all the usual toppings plus some unusual ones. Pineapple is always an option here too, with ham for a Hawaiian Pizza. Ours are mostly thin crust. My very very fave pizza was a duck and pink peppercorn pizza....it must have been flown in from Heaven!
I like the Margarita (green, red & white) cheese, tomatoes & a little basil. I also like grandma style pizza. My husband can’t eat gluten so he orders a personal pizza with a cauliflower crust. Today is Friday so it’s pizza night for us.
And then over here in Pittsburgh proper we don't really have one style but its not uncommon to find pizzas stacked with tons of toppings. The cultural fusion the cultural district kinda made combos go berserk. We even have pizza burgers.
Dude Chicago style deep dish is SOOO good. it's an actual pie..and good ones have fresh chopped tomato and excellent spices. I use to hit up the Chicago Pizza in Berkeley when I lived in the bay area in california..soooo guuuuud. Also old forge pizza is fantastic
I went to college in the Boston area. My one experience with Greek pizza, Campus House of Pizza in Cambridge, MA, was a negative one. It was so bad, that I was only able to stomach half a slice before discarding the rest of the pizza. I've never done that with any other pizza.
Boston pizza like the kind served at Regina Pizzeria is far better than the Greek pizza. Also at Bertucci's. There used to be Pizzeria Uno locations in the Boston area, but now, they're only in the periphery of the metro area.
I really loved Giorgio's pizza in the North End (Boston). It was later combined with the proprietor's family restaurant, La Famiglia's.
My friend I’m on a strick diet in a nursing home and I too feel your hunger !! Except you can feed your hunger I can have water ! Dead but true … peace
A NY-style pizza with mushrooms, black olives, and Italian sausage is the go-to for me. Nothing like a nice floppy slice of cheesy goodness.
Pizza Margherita has always been my favorite non-meat pizza. It’s really simple to make at home. I usually use a pizza crust mix to start. Margherita sauce from a jar, tomato slices topped with fresh basil leaves, and a thick slice of mozzarella Essentially it’s a hot caprese salad on a crispy crust. Man, now I’m hungry too.
My local place has a pizza called da meats with bacon beef sausage pepperoni and ham it is my go to option
If I'm getting a basic pizza from my local shop: pepperoni and bacon. If I'm getting a gourmet pizza: Pesto, basil, feta cheese, lamb, mozzarella, cucumber sauce drizzle after it cooks. stone fired of course Gyro pizza with pesto is incredible.
I'm from Columbus, OH. Most pizza around here is Dayton style. And it's so good. I even have a DiCarlos near me, but I'm not too impressed by the cold toppings.
The only time I had Deep Dish was at the Chicago Pizza Pie Factory in London near Trafalgar. I've been on an unsuccessful search for it ever since. I live in the Pac Northwest.
Did he go over Buffalo or BBQ pizza? It's when they use Buffalo wing sauces instead of tomato sauce. I like BBQ pizza with grilled chicken, bell pepper, and pineapple, and cheese of course.
We have a local joint that serves most of these styles and Chicago deep dish on special days. The chef goes to and wins many competitions with his recipes! Come and see us! 2 locations in Houston!
Dang! There are more than I knew about!
I’m heading to Chicago next week to attend the first of two concerts by Blackpink! I used to live in Chicago, and one thing I will NOT miss out on is the chance to have a Giordanos stuffed pizza. I haven’t had one in over 20 years. 😭