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Posted: |
Dec 21, 2011 - 2:52 PM
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By: |
Dana Wilcox
(Member)
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I like Papa John's too, though many others I know don't.
For non-chain pizzas, there are a couple places here in Tally I really like, one called Momo's and the other called Decent Pizza. They're extremely similar (my understanding is they used to be different locations of the same business, and one was sold to new ownership, and got its name changed while everything else stayed the same). They're nothing like Papa John's or other chains, but I can appreciate a variety of approaches to pizza.
My favorite toppings (on anyone's pizza) are mushroom, jalapeño and pineapple; I get these on any pizza I order for myself. I like other stuff too, including lots of meat, though for whatever reason if pizza has upwards of 3 or 4 toppings I do prefer that at least half be non-meat. I love all kinds of meat on pizza, but if they're there in force I want an equal or greater number of other things, too.
Many years ago a place I used to work at opened a pizzeria on the side, and its signature topping was alligator (!), which I found actually quite good, provided it was eaten when it first came out of the oven. Unlike most pizza, which is great even if reheated a day or two later, alligator pizza seemed to lose its appeal for me if it wasn't eaten fresh out of the oven.
I've always declared that if I were to build my future home, I will include a pizza oven in bricks!
That's on my wishlist for my dream house, too.
Joe, do they still have a Barney's Pizza in Tallahassee? I'm an FSU grad and lived your fair city for a couple of years, but it was many moons ago. Barney's had fabulous pizza, then it burned down and was then rebuilt. It's been a while since I've been there, so it's probably long gone...
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My favorite here in Southern California is Numero Uno and I would almost always buy "The Works" with just about EVERYTHING (except anchovies, unless you asked for them, which I wouldn't). The dough is the most delicious I've ever had in a pizza. I used to go to a Numero Uno in Westwood, a block from the now closed Tower Records, and its 2 levels were always filled with students from nearby UCLA. They also had a smaller one on Figueroa near USC. Both have long been closed and so I now go to a small one in the Wilshire district of Los Angeles, a short bike ride from where I've lived since 1987. Pizza to kill for, though it's not cheap.
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Ennios is mushroom pizza, homemade by his wife maria.
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Mullberry Street in Sherman Oaks (or it's sister store in Beverly Hills). The eggplant parmasean pizza- fairly perfect.
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Ham and Pineapple has been popular in the UK for as long as there have been pizzas here, but I agree such an idea isn't for me. I've seen fruit 'pizzas' on cookery shows I think, but they're desserts based on the original idea.
Myself I tend not to like supermarket varieties as they often turn out dry. My nearest local pizza place, 'Pizza House', does two-for-one on Mondays. Pepperoni tends to be be a favourite of mine, preferably with onions, and sometimes mushrooms too.
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Jehannum: Re your Harrumph! My love of fruit on pizzas, in curries and various other meat dishes never fails to provoke controversy.
I've always enjoyed the pineapple on Hawaiian pizza, and have a special Chinese chicken goulash that I make with pieces of peach that is delicious.
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solium: Re your Pizza IMO is cheese, dough, tomato sauce, with a few options like pepperoni. Once it involves fruits, vegies and chicken it's no longer a pizza. Enjoy as you will but its not a pizza.
Then I guess a lot of us who love our pizza loaded with meat and veggies need to start calling it something else. Frankly, when I've had pizzas like what you wrote ("cheese, dough, tomato sauce, with a few options like pepperoni") I've usually found them boring and barely edible. I'm glad Numero Uno still calls their "The Works" pizza! And I also enjoy the delicious pizza at the California Pizza Kitchen.
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Once upon a time, I went to a pizza festival in Pasadena.
I had a clam and mushroom pizza slice that was a understated and singular. I still remember it fondly.
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