17-06-2005 22:51									#31
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quote: Originally posted by GePap A true pizza is baked in a brick oven, nas very thin crusts, and uses real mozzarella, not shredded cheese. Anything that uses processed shredded cheese and is cooked in a gas oven is no longer highest quality pizza. That CA put all sorts of things on their pizza to hide the poor quaslity of the sauce, or the cheese, or the bland crust is hardly a sign of quality. The casserole Chicagoans call pizza is tasty, but ain't true pizza.

Please.

I'd compare the quality of the sauce and ingredients of most high end California pizzas to any east coast pizza. We're not talking about mass market pizza hut crap we're talking about real gourmet pizza for people who want something better then the greezy fast food sold at most pizza places.

	17-06-2005 22:56									#32
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So you are comparing gourmet end pizza to that you get from a corner store in order to "prove" that CA is better?

Wow.

So, it should be obvious that since the Maybach is such a superior car to the Neon, that German automobiles leave all American cars in the dust

"california pizza" is simply a thin crust pizza with all sort of "fancy" things on it. How imaginative. That says nothing thought about the quality of the underlying pizza.

I consider great Pizza that pizza that is a joy to eat without any toppings, just the crust, sauce, and cheese.

And in that respect you don't beat simple brick oven thin crust pizza of the type indegenous to NYC.

	17-06-2005 22:57									#33
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GePap is spot-on.

	17-06-2005 23:51									#34
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quote: Originally posted by GePap So you are comparing gourmet end pizza to that you get from a corner store in order to "prove" that CA is better? Wow. So, it should be obvious that since the Maybach is such a superior car to the Neon, that German automobiles leave all American cars in the dust "california pizza" is simply a thin crust pizza with all sort of "fancy" things on it. How imaginative. That says nothing thought about the quality of the underlying pizza. I consider great Pizza that pizza that is a joy to eat without any toppings, just the crust, sauce, and cheese. And in that respect you don't beat simple brick oven thin crust pizza of the type indegenous to NYC.

My nearest pizza place is a California Pizza Kitchen which is mass market chain which I find to be acceptable but not great. Still their pizzas are good and not to expensive plus they do use wood fired ovens along with real cheese and high quality ingredients then you'll find in virtually every pizza place out there. I can think of some other places I like better but CPK is in the same price range as the others you are comparing.

In the end it comes down to personal tastes. Some people love the Chicago or New York style where they put more and more and more and more stuff on the pizza until it is over loaded with junk and you can't taste any of the individual ingredients. Others of us like simpler pizzas with higher quality & more flavorful ingredients which can actually be savored and individualy enjoyed. You like your way and I like my way.

	18-06-2005 01:29									#35
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I think one of the easiest ways to ruin a pizza is bad sauce, specfially overly sweet sauce. I dislike Papa John's pizza because their sauce is too sweet.

Dominos has OK sauce, but their crust is too bready and tastes terrible and they use really bad cheese. Making them 'THE WORST PIZZA EVER"

There are a couple of CPK's in NYC but I have never gone there.

	18-06-2005 01:32									#36
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The quality of pizza is inversely proportional to proximity to New York City. I get outstanding pizza in Connecticut, quality pies in Philadelphia, and absolute **** in Virginia.

To the point, there is no beating New York or New Haven pizza. It is simply the best there is in the world.

	18-06-2005 01:36									#37
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Yes, Dominos is horrible. Horrible cheese, sauce, crust, and toppings. Uber-disgusting. I don't get how people will order that shtick around here when we have 3 other pizza places, all better than dominos, and one of them is even a local place!

	18-06-2005 01:54									#38
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I can't understand NY pizza. That flat, greasy, "fold it in half" stuff is shite. Chicago style is good but the best pizzas I ever had were at these two pizza places in Northern Indiana. Both were started by Italian immigrants and the one guy even made his own sausage and grew the veggies for salads. They had a good amount of crust on the edge but average for the pie as a whole. The cheese would be browned and sometimes that crust would have crunchy air bubbles. They also had strombolis/calzones/whatever you want to call a doughy exterior with pizza stuff on the inside.

	18-06-2005 02:09									#39
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True NY Pizza does not even come in slices. The top pizza places (were you get a regular pie for about $12) sell only whole pies.

I agree the most common pizza in NY is not great, but still better than your average crap elsewhere.

	18-06-2005 02:11									#40
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Papa Johns

Papa Johns with feces on it

	18-06-2005 02:46									#41
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Here in Fargo we have a joint called Duane's House of Pizza. much better than Pizza Hut or Domino's

quote: Dominos has OK sauce, but their crust is too bready and tastes terrible and they use really bad cheese. Making them 'THE WORST PIZZA EVER"

	18-06-2005 03:13									#42
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I do like New York style pizza but I often find it to much for me. There's a place called Bronx's Pizza here in San Diego which has damn good New York style pizza. It's located down on Washington Street in Little Italy which is still the kind of place you find old Italian guys playing chess and eating gelato. Some of the best ethnic delis in town are located in that neighborhood as well. Filippi's down the block in Little Italy makes as real as you can get Scilians style pies which are nice for a change.

My favorate chain to get a pizza though has to be Sammy's Wood Fired California Pizza. The place just has some damn fine and truly California style pizza pies which shame the bigger chains like CPK. Notable runners up include Pizza Port Brewery and Oggi's Pizza and Brewing Co though I go there more for the fresh locally made beer then for the pies.

	18-06-2005 03:37									#43
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Spreading **** on a left coast pizza won't ruin the taste. The same cannot be said of a true NY pie.

	18-06-2005 04:19									#44
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quote: Originally posted by Lancer Spreading **** on a left coast pizza won't ruin the taste. The same cannot be said of a true NY pie.

Except the **** was on a Texan pizza.

	18-06-2005 04:25									#45
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Not really familiar with 'californian' pizza, although I'm sceptical concerning the quality. Chicago pizza sucks, though - I went to pizzeria due, and was dramatically dissapointed. The crust was bland and flavorless, and the filling was just... not that impressive at all.

	18-06-2005 04:42									#46
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Chicago style pizza is simply an exercise in how much cheese can be crammed into a pastry shell. It can be tasty, but it's also sickening after about two slices.

	18-06-2005 04:50									#47
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Using a flaky pastry dough is why I don;t consider Chicago Style true pizza.Pizza is on bread dough, not pastry dough.

That said, a Chicago pie can be good.

	18-06-2005 06:25									#48
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Here's a picture of a California pizza. Generally they're smaller in size then most east coast pizzas and they use much better ingredients (generally organic is used) and the stress is on preparing a simple, fresh and highly flavorful pie. They'll also try different types of exotic cheeses, different types of meats, and even different types of sauces. Fresh herbs are always a feature.



Also big are seafood and various types of veggies you wouldn't find on pizza's back east. The pizza is never supposed to look like an east coast "OMG< THERE"S EVERYTHING ON IT!!!" pizza.

	18-06-2005 06:45									#49
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quote: Originally posted by Oerdin The pizza is never supposed to look like an east coast "OMG< THERE"S EVERYTHING ON IT!!!" pizza.

What a gross distortion. Most slices you'll find in NYC pizza places are either 1) cheese, 2) pepporoni, or 3) mushroom or 4) a combo of 2 ingredients on a pizza. Then you'll have one "meat" pie with several different meats on it, and a veggie pie like that. By and large, you don't see massive conglomerations of toppings on the pizza.

	18-06-2005 06:53									#50
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To date I have eaten four types of pizza - NYC pizza, Berkeley California pizza, Taiwanese pizza, and frozen pizza from the supermarket.

I've found California pizza to be best for lunch, since it's light and doesn't have to be steaming hot to taste good.

Taiwanese pizza (which is heavy on seafood, fruits, etc.) makes good dinner.

New York pizza is best for eating late at night at parties, bars, etc.

Frozen supermarket pizza sucks.

I have yet to find a pizza that makes a good breakfast - any suggestions?

	18-06-2005 07:16									#51
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On your west coast pizza Oerdin, they have tomato slices covering most of the cheese! How do they expect to toast the cheese?

They don't of course, the anarchists.

Look at the cheese that can be seen. Looks like lard or pimple juice, not toasted one bit.

That pizza has been abused!

Maybe it's NOT cheese! Maybe it's tofu...

	18-06-2005 07:17									#52
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"I have yet to find a pizza that makes a good breakfast - any suggestions?"

Eggs, bacon, toast and juice.

	18-06-2005 07:18									#53
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Breakfast pizza = leftover pizza from the night before eaten cold.

	18-06-2005 07:39									#54
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Me and my dad make homemade pizza - delicious. We own our own pizza stone for baking. Scrumptious.

	18-06-2005 07:43									#55
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Pizza is good at any meal.

	18-06-2005 09:16									#56
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I hate you all. We pnly have Pizza Hut, Mazzio's, Pizza Pro, and Pizza Perfect in Camden.

(Someone want to come open another pizza joint? Doesn't seem like there's any limit at all to the market here...)