The Pizza Thread

[FPNY]

I've been doing pizza on my wood fired big green egg gizmo for years, I do my dough from scratch and make tons of different pies. My personal fav is broccoli rabe (known as brocollini in the duh) and spicy chicken sausage. I also do a yummy cheese burger pizza with all the fixings you'd put on a burger. I've never had pineapple on a pizza but I grill it all the time with a pork chop or chicken pieces, so I wouldn't be opposed, I think it would be good.

 

[Vannie]

I've been doing pizza on my wood fired big green egg gizmo for years, I do my dough from scratch and make tons of different pies. My personal fav is broccoli rabe (known as brocollini in the duh) and spicy chicken sausage. I also do a yummy cheese burger pizza with all the fixings you'd put on a burger.

I got a chubby.

 

[FPNY]

I got a chubby.

and it makes you GET chubby!

 

[LoveMyPeppermill]

So, next pizza issue for debate:

Deep-dish Chicago style: is it pizza or casserole?

 

[cityboy-stl]

So, next pizza issue for debate:

Deep-dish Chicago style: is it pizza or casserole?

Toppings on a loaf of bread

 

[Araucaria]

Toppings on a loaf of bread

Pretty much my view. It's a lot of extra dough that gets in the way of the tasty parts of the pizza.

 

[TickTockMan]

Pretty much my view. It's a lot of extra dough that gets in the way of the tasty parts of the pizza.

I have never had it, but this is what I think as well.

 

[TickTockMan]

So, next pizza issue for debate:

Deep-dish Chicago style: is it pizza or casserole?

I have heard it called a pizza soup in a bread bowl. Sounds right to me.

 

[rareboy]

So, next pizza issue for debate:

Deep-dish Chicago style: is it pizza or casserole?

Unnecessary was my reaction the first time I had it in Chicago.

 

[NotHardUp1]

So, next pizza issue for debate:

Deep-dish Chicago style: is it pizza or casserole?

Or a smothered focaccia.

I'm not a purist about pizza. It can be thin and crispy, deep and oily, or any number of things.

One thing I'm not fond of is too many toppings, creating a mixed vegetable taste.

Lots of dust-ups center about what is authentic or not. Authentic isn't the gold standard. Spaghetti and meatballs isn't very authentic, but it's great.

 

[NotHardUp1]

I've been doing pizza on my wood fired big green egg gizmo for years, I do my dough from scratch and make tons of different pies. My personal fav is broccoli rabe (known as brocollini in the duh) and spicy chicken sausage. I also do a yummy cheese burger pizza with all the fixings you'd put on a burger. I've never had pineapple on a pizza but I grill it all the time with a pork chop or chicken pieces, so I wouldn't be opposed, I think it would be good.

I love broccoli rabe, and chicken is a perfect complement. Is there a brand of sausage you prefer, and is it available widely?

 

[LoveMyPeppermill]

Or a smothered focaccia.

Real deep-dish "pizza" has too much stuff piled on it to be just a smothered focaccia -- it's more like a thick-crusted, open-face pot pie.

 

[MusicMan321]

Twin Trees has a good

 

[NotHardUp1]

Twin Trees has a good

That looks very fine.

 

[NotHardUp1]

Real deep-dish "pizza" has too much stuff piled on it to be just a smothered focaccia -- it's more like a thick-crusted, open-face pot pie.

Maybe you don't smother victims as thoroughly as do I.

 

[Vannie]

I love broccoli rabe, and chicken is a perfect complement. Is there a brand of sausage you prefer, and is it available widely?

Not sure what FP uses but we like the Shady Brook Farms turkey sausage. The hot one. Italian flavors with a little bit of heat. And rather lean. And readily available in most stores I think.

I have before found a good chicken sausage recipe without putting in in a casing you can just brown it in a pan. And then use the crumbles for a pizza or Broccoli Rabe pasta dish.

FP sounds like another good cook.

2 cents

 

[Vannie]

I love broccoli rabe, and chicken is a perfect complement. Is there a brand of sausage you prefer, and is it available widely?

Not sure what FP uses but we like the Shady Brook Farms turkey sausage. The hot one. Italian flavors with a little bit of heat. And rather lean. And readily available in most stores I think.

I have before found a good chicken sausage recipe without putting in in a casing you can just brown it in a pan. And then use the crumbles for a pizza or Broccoli Rabe pasta dish.

FP sounds like another good cook.

2 cents

 

[Vannie]

Pete and Repeat were in a boat.

 

[NotHardUp1]

Pete and Repeat were in a boat.

Who fell out?

 

[Vannie]

Although I do prefer a sliced sausage on a pizza. For a nice mouthful of sausage and flavor.