General Discussion
PIZZA!!
1/1/12 @ 8:16 PM
There used to be a pizza thread but I can't find it. Obviously this can (and should) be for anyone to post their favorite pizza places. But I'm looking for input/opinions on the best pizza around O'hare. We'll be at the Westin for a softball coaches clinic this Fri-Sat and looking for recommendations. I know prop and some others had posted on the other pizza thread. any input welcome....thanks!
for me, Marco's on 27th and College is one of my favorites. my all time favorite was Dino's on Howell just north of the airport but they closed down a couple years ago, not sure why?
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Hat's off for trying somethin new FLM! Couldn't help but think...you had corned venison (looked yum btw!), any leftover? Rye dough?! You see where I'm going! Little thousand island and kraut... Glad it worked out. I wanted a couple of different neapolitan zas last night, but these guys wanted something similar to a local takeout. Double sausage, double pepperoni, double everything except the onions. Saved half for stretching this weekend. Like my thin, airy zas at high heat.
Last week the pastor at our church was making Swedish Rye Bread as she does often for our Wednesday meals as well as selling in our bake sale. She forgot to add molasses to the batch and we were told to throw it out. I thought it might make a good pizza dough, so I grabbed a gallon bag and took some of the dough home and turned it into pizza. The end result was a nice sweet flavor to the dough - not too sweet like it would've been with the molasses, but kind of a sweet wheat bread. Was definitely worth saving and glad I tried it!
Took advantage of the Papa Murphy's buy one get one free deal and had that for dinner last night. To me it's like getting a frozen pizza, but maybe slightly better, so full price on those pizzas is just too much, to me, to bring home and bake it myself, But for about 20 bucks I got two large pizzas and they were worth it.
Leaning towards a beer crust soon, just not tonight. Picked up some double 00 flour for now. Have recipes for bread flour, yeast or no yeast, pan or thin, par cook the crust or not, etc. This is the American way...don't believe it will ever end. Lol Pizza! Nice looking pies guys
Great job Junkie! Ill need to try sourdough one of these years. I have recipes for 4 different crusts I make.I made one other crust that day, a quick made thin crust that involves no yeast. It doesnt get as crispy as the one I make with yeast that I ferment for a minimum of 24 hours, but in a pinch its not bad! Wish I had taken pictures of those two pizzas as well, but one was just a saisage, pepperoni and bacon pizza and the other was a chicken bacon ranch. Chicken was leftover from a grilled chicken the week before. Bacon was just cooked (hence why I had bacon grease for the Chicago pizza), and I cut up a tomato from the garden. So you see Junkie, I did use a tomato fresh from my garden that day!
Best Chicago pie I've ever made! I greased the 12" can't iron pan with bacon grease which made a nice crispy crust and great flavor. Sauce i made as well using a can of crushed tomatoes, 3 cloves of garlic. Salt, pepper, and oregano. Reduced it down until the sauce was thicker. Mushrooms and sausage on my side, sausage only on the other side.
Sugar River Pizza is one of my favorites! Ha ha,I think I've said thatmultiple times on here, but i love their pizza! They started out in Belleville where my wife and I lived for a year, then quickly opened a New Glarus location, now they're in Verona and Sun prairie as well but closed the Belleville location. One of the few places I know that has a wheat crust option.
Speaking of wheat crust, anyone ever have Rocky Rocococo's wheat crust? Years ago (35ish years ago) i remember having it and it was awesome!
Speaking of wheat crust, anyone ever have Rocky Rocococo's wheat crust? Years ago (35ish years ago) i remember having it and it was awesome!
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