Pizza

Polak wrote:

<div class=”d4p-bbt-quote-title”>mplspug wrote:</div>

<div class=”d4p-bbt-quote-title”>polpiz wrote:</div>
Racist?

Technically Polak is a derogatory term. That being said, I’ve yet to find a person of Polish decent who finds it offensive. In fact, most Poles I know refer to themselves as polaks, not Poles.

yep that’s true..It has been my nickname for well over 40yrs…I owned that place for 28yrs & sold it bout 12yrs ago..

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I tried the tortilla pizza and through some guadiniera with sausage and pepperoni. I don’t know what it is about that guardiniera, but I love it on pizza.

The crust was OK, but I didn’t use the cast iron skillet. Had to make 3 separate pizzas.

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I don’t really get cravings for food but you guys sure have a way of making a person want to stuff their face after reading these posts about food.

Just a tip from a homemade pizza fan (I too use the bread maker, 2 3/4 cups flour, yeast, tsp salt, tbsp. sugar, a little garlic powder, tbsp. butter and 1 cup of beer) and former pizza pie delivery guy, if you want a less greasy pizza, cook your meat and vegies in a frying pan before throwing it on your pie.

Favorite toppings, any meat esp Italian sausage, pineapple, green pepper, roasted garlic.

Anything from Scoreboard Pizza in Brooklyn Center, MN. Best pizza around!

Canadian bacon, pineapple, breakfast bacon, jalapenos. that’s my favorite combo. im also all about a garbage pizza and really just about any kind of pizza although I am not a fan of meat pizzas. too much meat grosses me out.

Living in Mound we don’t have a lot of options but carbones makes a decent pizza. Pizzeria Lola is my fav

Ahh, carp!
Man are there a loty of tasty slices out there!
If you don’t think so, Just take another look at the real pics!! Oh Ya Baby!!

big_g wrote:

I love sausauge and saur kraut on my pizza, with lots of mozzarella. Hunters Point has it down to perfection (I eat it so much, George named it “The Glenny”)

The Hunters Point house pizza is pretty darn good!

-J.

Timmy wrote:

Yes – a cast pan makes the best crust I have ever had. I get a crunchy, golden brown outside and perfect texture out of it. Since I started with cast iron pans, I have not touched my pizza stone when making homemade pies.

I use a stone for thinner crusts, but I make a mean Chicago deep-dish in a cast iron pan. We’re talking D-E-E-P!

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@Ralph do you buy the dough, or have a recipe you could share? Looks gooooood!

Ralph Wiggum wrote:

I use a stone for thinner crusts, but I make a mean Chicago deep-dish in a cast iron pan. We’re talking D-E-E-P! waytogo

Seriously, Ralph, why does your food always looks so amazing!? I love a good deep dish pizza and I never thought about suing a cast iron pan. Might have to try that.

I make my crust. I’ll stick a recipe in the “recipes” forum later tonight.

Ralph – have you ever made a chicago style deep dish in a Dutch oven?

Ralph – have you ever made your chicago style deep dish in a Dutch oven?

I made one in a D.O. And the final weight for a 12″ pie was 4.5 lbs. it was stellar.

*dang it…..accidentally hit submit while typing………dang double post*

big_g wrote:

I love sausauge and saur kraut on my pizza, with lots of mozzarella. Hunters Point has it down to perfection (I eat it so much, George named it “The Glenny”)

The right combination and Hunters is a good Pie but nothing can touch SAVOYS saurkraut and sausage on East 7th St St Paul..East side only side.

Timmy wrote:

Ralph – have you ever made a chicago style deep dish in a Dutch oven?

No, but thanks for the idea!

My recipe is posted here.