The toughest question of 2021

Tom Albrecht wrote:

You forgot Detroit (MI) style. The carmelized crust, cooked in a metal pan, is my go-to when I’m there.

https://www.detroitstylepizza.co/

HRG

X2 love the Detroit-style pizza
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Never had it but there’s a place by me in navarre that cooks a Detroit style. Was thinking of giving it a try

there outta be a law against putting fish, olives, pineapple and saurkraut on a pizza!!!!!

Only in a city like shitcago does putting the sauce on top appeal to someone.

New York style with cheese on top is far superior.

glenn57 wrote:

there outta be a law against putting fish, olives, pineapple and saurkraut on a pizza!!!!!

I agree 100% glenn!!

I like all crusts as long as it is not doughy and it must be sausage or blt.

Like most pizza thick or thin.I also agree with glenn on the toppings except for the olives.I have a good friend who will eat anything but olives,he calls them the devils testicles.
My god EP sauerkraut on a pizza,heathen.

Chicago unless its brick oven. Then thin all the way……Pezzo Pizza in White Bear near me makes an awesome Chicago style.

glenn57 wrote:

there outta be a law against putting fish, olives, pineapple and saurkraut on a pizza!!!!!

You leave sauerkraut outta this! It’s great on everything!

mahtofire14 wrote:

<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
there outta be a law against putting fish, olives, pineapple and saurkraut on a pizza!!!!!

You leave sauerkraut outta this! It’s great on everything!

All types can be great if perfected. To me, it’s all about how good a place is at making their own unique pizza and perfecting that style. The places that can make pizza in 4 or 5 different styles are usually worse or chain type places.

The easiest way for me to give a slice or pie the thumbs down is if it is short on sauce. There’s nothing worse than a pizza that’s crust, cheese, toppings, and misses out on most of the sauce.

Living in Hawaii… the pineapple argument comes up all the time.. then I have to remind them.. you do realize pizza is Italian… no ?

For the record, I like a crust between thin and thick, not doughy at all… I also love a stuffed crust at times… but my go to would be a Sausage, Mushroom and Saurkraut with extra mozzarella.

Dutchboy wrote:

Whats the best pizza style?

It’s like sex, some positions or partners may be better, but it’s all good! I’m partial to Sota-Style, kind of thin crust, but kinda not. In the cities Detello’s/Gina Maria’s/Red Savoy (especially the original, RIP), or in St. Cloud the House of Pizza or the very best of the best Marnanteli’s in Sartell. All the toppings, or just cheese, specialty with sauerkraut or pineapple or cream cheese (with pep and banana peppers) or traditional one topping/meat lovers. All are good by me!

buckybadger wrote:

All types can be great if perfected. To me, it’s all about how good a place is at making their own unique pizza and perfecting that style. The places that can make pizza in 4 or 5 different styles are usually worse or chain type places.

The easiest way for me to give a slice or pie the thumbs down is if it is short on sauce. There’s nothing worse than a pizza that’s crust, cheese, toppings, and misses out on most of the sauce.

agree on the sauce part…….form the differnet places i’ve had pizza’s it seems like sauce is hard to come by.

Thin crust all the way but it can’t be crispy like a cracker. It needs to have a little chew to it as well. as far as I’m concerned if a place can nail the crust whatever they put on it is an afterthought. Hard to screw that part up.

Sharon wrote:

What about stuffed crust? Nothing like a classic Pizza Hut stuffed crust for a hefty dose of cheese overload! 😋 I’m really craving a pizza now for breakfast today. Thanks guys! 😂

I’m with Sharon. Nobody outpizza’s the Hut! Only for me it is a large pepperoni lovers with extra cheese on pan crust. I don’t need help taking care of a large all by myself, but I will pay for it hours later.

Man, now I just remembered Tasty Pizza. At 7am after all these years I can taste the unique sausage pizza with my imagination. Probably the most disgusting version of a pizza, yet so dang good.

Thin crust, prosciutto, parmesan, mozza, bacon, pepperoni, mushrooms and a few hot peppers, homemade ,no pizza joints in the sticks.
Natures most nearly perfect food!

I’m with Sharon In November after hunting mule deer for about two weeks I drove 75 miles one way from Winnet montana to Lewistown for a pizza hut stuffed crust pizza. It was worth the drive and every penny. Excellant road hunt back.

MIke

if you guys haven’t tried it yet please try pizzeria lola in Edina/west Minneapolis. Wood fired pizza with some creative topping combos

Phenomenal

Hard to call it the BEST pizza, but of the major chains – you can’t beat Pizza Hut Pan Pizza in my book. I could just eat the crust where for the other chains I throw the crust away. I live in an area without a ‘Hut nearby so I don’t get it often. We ordered some at a Hockey Tournament this weekend and MAN WAS IT GOOD! I find that I like the idea of stuffed crust more than I actually like eating it. Very filling with all that cheese, after one piece I’m usually good. I feel you can break Pizza up into National Chains, Regional Chains and Ma & Pa Joints. Here’s my ranking:

National Chain: Pizza Hut
Regional Chain: Carbone’s, Broadway Pizza
Ma & Pa in MN: Pizza Cellar in Blooming Prairie, Pizzeria 201 in Montgomery, Rafferty’s in Brainerd/Nisswa (technically a small regional chain)

crappie55369 wrote:

if you guys haven’t tried it yet please try pizzeria lola in Edina/west Minneapolis. Wood fired pizza with some creative topping combos

Phenomenal

Pizzeria Lola is really good. Its tough to beat a wood fired pizza.

I like wood/charcoal cooked pizza on my Weber kettle.

Ive also made several Chicago style pizzas. I just made 4 for my fishing trip I just got back from. They turned out perfect. Sausage pepperoni, meatball, sausage jalapeno onion and my favorite, blue cheese buffalo chicken.

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i love pineapple but its got no place on a pizza

vile nasty abomination…

koldfront kraig wrote:

<div class=”d4p-bbt-quote-title”>crappie55369 wrote:</div>
if you guys haven’t tried it yet please try pizzeria lola in Edina/west Minneapolis. Wood fired pizza with some creative topping combos

Phenomenal

Pizzeria Lola is really good. Its tough to beat a wood fired pizza.

I like wood/charcoal cooked pizza on my Weber kettle.

Ive also made several Chicago style pizzas. I just made 4 for my fishing trip I just got back from. They turned out perfect. Sausage pepperoni, meatball, sausage jalapeno onion and my favorite, blue cheese buffalo chicken.

Ive done frozen pizzas on my weber before and they taste good. What do you use for a dough? Store bought or homemade?

James Holst wrote:

Thin crust all the way but it can’t be crispy like a cracker. It needs to have a little chew to it as well. as far as I’m concerned if a place can nail the crust whatever they put on it is an afterthought. Hard to screw that part up.

Andy’s Hometowne Pizza in Medina if you haven’t had, has what you seek.

Not sure if they are still in business, but when I worked in Willmar… for a thin crust pizza, Jakes Pizza’s, personal sized pizzas were da bomb. We were there at least every other week for lunch.

How could I forget Lola – YES!!! The Sunnyside, The Forager and the Korean BBQ pizzas are my favorite there. Not your traditional pie, but they’re incredible.

If your grilling a pizza, add some smoke for a pleasant surprise.

Ive done frozen pizzas on my weber before and they taste good. What do you use for a dough? Store bought or homemade?
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I make my own dough. I also make the sauce. San marzano tomatoes fresh basil and sea salt. Blend it up and you’re ready to go. No need to cook it.

Ok, how about if you stop by someone’s house, and they hand you a plate of pizza for your drive home! That’s my favorite pizza.

Forget Chicago “style”. Come to Chicago for pizza and you will never go back to the Dark Side.

I would have to go with the local place here in town. Lucettes brick oven hand tossed with Pepperoni, Hot peppers and onions…the have great brews too.