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## Delicious, delicious pizza.

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Lago PARANOIA
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### Delicious, delicious pizza.

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Post by Lago PARANOIA » Tue Jun 15, 2010 12:54 am

My personal favorite is pepperoni, breakfast bacon, green olives, spinach, and feta cheese sprinkled with crushed dried red pepper.
My most hated topping that you can ask for on a pizza without getting a funny look is pineapple. My most hated toppings that are otherwise common on pizzas are ground beef and italian sausage. White onions taste nasty when they're by themselves but taste fine with a bunch of other vegetables.
Last edited by Lago PARANOIA on Tue Jun 15, 2010 1:06 am, edited 1 time in total.

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Crissa
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Post by Crissa » Tue Jun 15, 2010 1:14 am

My favorite pizza toppings vary by source. I don't like mushrooms from most sources because by they time they get to you, they're all withered and nasty.
So, from Domino's I like simpler pizzas and avoid their specialty ingredients. From Pizza Chicago I like their fancy ingredients, the more the merrier. From Pizza My Heart I like simple pizzas, but their fancy ingredients. But their Red Onion and Tomato; it's fresh tomatoes and red onions and with their sauce and new york style crust is nummy.
-Crissa
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Ganbare Gincun
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Post by Ganbare Gincun » Tue Jun 15, 2010 1:17 am

Double pineapple, Canadian Bacon, extra sauce. Or a classic Mediterranean.
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Doom
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Post by Doom » Tue Jun 15, 2010 1:24 am

Yeah, ham n pineapple all the way.
Unfortunately, the local pizza places around here have gone from 'real' pineapple to crushed, canned pineapple, which is not very good at all.
Some have also switched from slices of ham to shredded ham, for some damn reason, although it's not as disastrous as with the pineapple.

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Cynic
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Post by Cynic » Tue Jun 15, 2010 1:26 am

Pineapple & Jalapeno is without a doubt one of the most awesome pizzas out there.
If you think it weird, go ahead and try a bite. When I worked as night security at my old college dorm, I converted people by the drove everytime I ordered a pie. Also a great conversation starter.
Also artichokes are wonderful.
Stuff that sucks, Anchovies, pepperoni (bad cold and even worse hot) and sausage (normal and not Italian.) Also barbecue chicken and steak and any sort of beef.
Italian sausage rocks.
Last edited by Cynic on Tue Jun 15, 2010 1:33 am, edited 1 time in total.

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Maj
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Post by Maj » Tue Jun 15, 2010 1:31 am

I loathe pineapple on pizza. It's gross. Horribly, horribly gross. It is less gross when it's real pineapple and not canned - though only slightly.
But I have a few favorites... I adore the classic margherita pizza with a sauce that's on the spicy side, and I like pepperoni and sausage - but only if it's not too greasy, which is hard to find. I also really, really like chicken, canadian bacon, spinach, tomatoes, green onions, and red peppers in that white garlic sauce stuff (usually just a garlic ranch dressing). And of course, Thai pizza is awesome - peanut sauce, broccoli, onions, chicken, and red peppers.
I used to prefer more vegetable oriented pizzas because I hated grease, but they tend to be more bland because sausage and pepperoni lend a certain kick to the overall flavor. So now, I eat the flavorful stuff and have a salad on the side.
Last edited by Maj on Tue Jun 15, 2010 1:33 am, edited 1 time in total.
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Crissa
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Post by Crissa » Tue Jun 15, 2010 1:38 am

I do like pineapple and jalapeno. It makes even the worst jalapenos edible.
-Crissa
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Maxus
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Post by Maxus » Tue Jun 15, 2010 2:26 am

http://www.godfathers.com/menu/pizza/
Jumbo meatlover's pizza. For about $23 US dollars.
Favorite pizza in the world.
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Count Arioch the 28th
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Post by Count Arioch the 28th » Tue Jun 15, 2010 2:31 am

I myself am a fiend for mushrooms (shitake, miitake, button, portabella, oyster, etc. Not the other type), and would happily put them in anything if the GF would let me (she not a mushroom fan). So naturally, I love heavy mushrooms on a pizza. Even better if I make it myself and know the mushrooms are fresh.
As far as others, I like sausage on my pizza. Pepperoni is not my favorite but it's edible. Chicken can be good if done correctly (domino's manages to dry the chicken too much).
I can't stand any sort of vegetable on my pizza. (Well, the common vegetable pizza toppings like peppers, onions, etc. I've had eggplant pizza that was really good before. Wait, eggplant is a fruit.)
I could see artichokes being good on a pizza, never tried it though.
Last edited by Count Arioch the 28th on Tue Jun 15, 2010 2:31 am, edited 1 time in total.
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CatharzGodfoot
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Post by CatharzGodfoot » Tue Jun 15, 2010 2:33 am

I almost always do pepperoni and pepperoncini, sometimes substituting jalapeño. Some of the best pizza I've had, though, was from this place. I'm not sure if it's unique or if Afghani-style pizza is something you can get at most Afghani restaurants. So, yeah: gyro meat, curried chicken, or beef kebab with spicy sauce and mint chutney. It sounds insane, but it works.
Last edited by CatharzGodfoot on Tue Jun 15, 2010 2:34 am, edited 1 time in total.
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Maj
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Post by Maj » Tue Jun 15, 2010 2:57 am

There's some brilliant stuff there, Catharz. Is the crust naan?
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Username17
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Post by Username17 » Tue Jun 15, 2010 3:00 am

Here in Czech Republic you have to be very careful about the pizza you order. A pizza will only have tomato, spices, or cheese if these are listed as actual toppings. Yes, you can get pizza that does not have any oregano on it and is basically tomato puree and cheese on thin bread. Even when there is cheese, the cheese does not cover the entirety of the toppinged surface. If they say that there will be pepperoni, they will give you chunks of bell pepper. And by chunks, I mean like half a bell pepper in three pieces somewhere on the pizza. If you want a less "giant chunks of bell pepper" experience, you gotta cut it yourself. At least they give you a knife.
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Crissa
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Post by Crissa » Tue Jun 15, 2010 3:02 am

'naan' just means 'bread' unfortunately. And yes, pizza crust and traditional wheat-based oven naan are the same ingredients in the same order with the same raising and the same pasting into a stone oven.
O-o
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Cynic
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Post by Cynic » Tue Jun 15, 2010 3:15 am

mrr: the ingredians are the same but the method of making a naan is a tad bit different. But it's similar enough.

> Ancient History wrote:We were working on Street Magic, and Frank asked me if a houngan had run over my dog.

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Maj
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Post by Maj » Tue Jun 15, 2010 3:21 am

> Crissa wrote:'naan' just means 'bread' unfortunately. And yes, pizza crust and traditional wheat-based oven naan are the same ingredients in the same order with the same raising and the same pasting into a stone oven.

Not quite.
Just like you can get many different shades of chai (which just means tea), doesn't mean that all chai tastes the same.
Both naan and pizza crust include oil as an ingredient, for example, but there is one hell of a flavor difference between olive oil (pizza), and ghee (naan).
My roomies at college used to put yoghurt in their naan, which isn't very common in pizza crust, and they also put spices in their naan - which even if done in pizza crust, is yet another totally different flavor profile.
So maybe if you're comparing totally mass-produced pizza crust to totally mass-produced naan, what you're saying might be true. But I don't eat that crap. I eat the handmade stuff, and while they are both leavened flat bread, they're not exactly the same.
Last edited by Maj on Tue Jun 15, 2010 3:22 am, edited 1 time in total.
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Crissa
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Post by Crissa » Tue Jun 15, 2010 3:30 am

I'm just saying the same thing, Maj. That 'naan' isn't a very specific term, and as it goes, it's pretty similar to how you make pizza dough.
It's not like many American pizza chains don't use random oils as replacements, either. I named three places with very different doughs each.
-Crissa
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Count Arioch the 28th
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Post by Count Arioch the 28th » Tue Jun 15, 2010 3:34 am

As an intuitive chef, Crissa's opinions on naan vs. pizza crust is making my head explode.
I know this sounds ridiculous to everyone except me, but it honestly is true that food tastes different depending on the feel you put into it.
Even if Naan and Pizza dough have similar ingredients, they're not the same.
I know that's not something I can make anyone who isn't me understand. Although my cooking style is unpolished I can feel my way through almost anything.
In this moment, I am Ur-phoric. Not because of any phony god’s blessing. But because, I am enlightened by my int score.
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Cynic
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Post by Cynic » Tue Jun 15, 2010 3:36 am

Count: I understand what you mean. It's chemistry. Similar chemicals but different composition is what it boils down to.

> Ancient History wrote:We were working on Street Magic, and Frank asked me if a houngan had run over my dog.

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Crissa
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Post by Crissa » Tue Jun 15, 2010 3:37 am

They're both raised the same amount of time, they're both punched and rolled the same, and they've both cooked the same.
Look, I open many cookbooks, and unless you're getting into fancy stuff, they have the same proportions as well.
That's all. I've made them both, and they have the same timings.
-Crissa
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Count Arioch the 28th
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Post by Count Arioch the 28th » Tue Jun 15, 2010 3:39 am

Crissa: Like I said, you wouldn't understand. And it would take a palate at least as sensitive as mine to tell the difference. The bad side about my cooking is teaching anyone else how I cook things would be like explaining purple to a blind person. I don't have a metric as to how much I put in stuff based on how I feel at the particular moment, I just do it.
Last edited by Count Arioch the 28th on Tue Jun 15, 2010 3:41 am, edited 1 time in total.
In this moment, I am Ur-phoric. Not because of any phony god’s blessing. But because, I am enlightened by my int score.
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Count Arioch the 28th
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Post by Count Arioch the 28th » Tue Jun 15, 2010 3:40 am

> Cynic wrote:Count: I understand what you mean. It's chemistry. Similar chemicals but different composition is what it boils down to.

I don't know if my cooking can be considered a science. Maybe one of the crappy fake sciences like economics or sociology.
Last edited by Count Arioch the 28th on Tue Jun 15, 2010 3:41 am, edited 1 time in total.
In this moment, I am Ur-phoric. Not because of any phony god’s blessing. But because, I am enlightened by my int score.
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Maj
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Post by Maj » Tue Jun 15, 2010 3:49 am

> Crissa wrote:That 'naan' isn't a very specific term

Yeah, it is. At least in this country it is. Naan is bread from central and southern Asia. Like Persia and India and shit.
It's like chai. Yeah, it just means "tea," but when you order chai in this country, you're getting a specific spiced drink, not Lipton.
And seriously, at this point, you're claiming that your personal experience that they are the exact same thing is somehow more valid than my personal experience which says that while they embody the same basic concept, they are in fact, different enough to have individual identities as food.
So yeah, if you have a recipe that calls for the same ingredients, treated in the exact same fashion, I agree with you - they are exactly the same thing. But I don't share that experience with you. The recipes I'm familiar with are not the same. The ingredients are not the same. And thus, I am just as correct as you are when I claim that they are not identical foods.

> CA wrote:I know this sounds ridiculous to everyone except me, but it honestly is true that food tastes different depending on the feel you put into it.

I totally agree with you.
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CatharzGodfoot
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Post by CatharzGodfoot » Tue Jun 15, 2010 3:59 am

> Maj wrote:There's some brilliant stuff there, Catharz. Is the crust naan?

It's something very similar, yeah. Definitely more more of a flatbread than a tossed crust. The place that makes it is a bakery first, so they have the equipment and ability to make a gigantic piece of "nan".
The law in its majestic equality forbids the rich as well as the poor from stealing bread, begging and sleeping under bridges.
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Mount Flamethrower on rear
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Maj
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Post by Maj » Tue Jun 15, 2010 4:08 am

> CA wrote:I don't know if my cooking can be considered a science. Maybe one of the crappy fake sciences like economics or sociology.

Cooking sure uses science even if it's not a science in and of itself.
That custard you made? It requires a specific set of reactions between sugar, milk, and eggs in order to thicken properly, and adding the wrong ingredient can totally keep it from setting up at all (That's one reason why foods made without one of the key ingredients - like sugar-free pudding or fat-free sour cream - are full of garbage. Once you take out an important piece of the chemical reaction, you have to find other ways of imitating the overall effect).
And there are dozens of common foods that depend on chemical reactions. Mayonnaise, meringue, cookies, bread... The list is huge.

> Catharz wrote:It's something very similar, yeah. Definitely more more of a flatbread than a tossed crust. The place that makes it is a bakery first, so they have the equipment and ability to make a gigantic piece of "nan".

I love pizza. And I especially love making weird pizza - like the Thai one I mentioned. I'm so stealing some ideas from that place you linked to.
Last edited by Maj on Tue Jun 15, 2010 4:09 am, edited 1 time in total.
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Cynic
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Post by Cynic » Tue Jun 15, 2010 4:11 am

speaking of weird pizza.
THe best pizza that I've ever had was in a pizza hut in Shivaji airport in Mumbai, India.
It was a personal pan but it had paneer tikka with a spinach chutney base sauce. Delicious.

> Ancient History wrote:We were working on Street Magic, and Frank asked me if a houngan had run over my dog.

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