If you want to excite your tastebuds in the D.C. area try Broiler Pizza in Arlington, VA. Get it with pepperoni and sausage; simply outrageous. I always bring a few home with me because it is over two hours away.
-
Forum Update: We've upgraded the software to improve security, performance, and the overall experience.
👉 Read why we made the change | Support the Forum
Pizza...
- Thread starter s&wchad
- Start date
I certainly do remember that. Later when my wife was pregnant, that was her craving.... the one with the little pepperonis.
Well that was 30 years ago, and we decided to get a kit for dinner a few months ago. The kit was hard to find, but finally one twrned up. No pepperoni, so I decided to live with plain.
Now the kit has one less ingredient - of all things, no cheese anymore! I read the box thinking I got a bad kit. Nope, cheese is now on the box as a 'suggested add-on topping'. The Chef lost a customer with that move. A pizza kit with no cheese - that just isn't right.
Pizza snob am I.
When trying out a new place I order just a plain cheese pizza. If they cannot get that right I don’t care what else they put on it to mask the flavor.
When trying out a new place I order just a plain cheese pizza. If they cannot get that right I don’t care what else they put on it to mask the flavor.
Some of the best pizzas I've had came from a bowling alley in Rantoul, Illinois when I was stationed at Chanute, AFB for tech school. The place was always busy.
Ya just never know.
Ya just never know.
Hey, hey, hey . . . Pizza Pop!
Funflyer
Member
So after all this pizza talk I decided to throw one together for dinner. Didn't have time to make my normal fermented dough but it came out very tasty anyway. This one had jalapenos, pineapple, kalamata olives and four different cheeses along with a drizzle of EV olive oil. About 3 minutes in the oven and it was delirious.
cmj8591
Member
Of course you have had pizza chips from The Original Italian Bakery in Johnston?
So after all this pizza talk I decided to throw one together for dinner. Didn't have time to make my normal fermented dough but it came out very tasty anyway. This one had jalapenos, pineapple, kalamata olives and four different cheeses along with a drizzle of EV olive oil. About 3 minutes in the oven and it was delirious.
Pineapple on pizza. That’s about as controversial as locks on Smith revolvers [emoji1]
Nice pizza oven!
65 locations in the Tri-State that have become fixtures. Everyone knows the number (347-1111). By far our favorite pizzeria.
Buddy LaRosa.
Rusty, have you tried Marion's Pizza up the road from you in Dayton? I lived there for 10 yrs and we loved it. Have to stop in and get one anytime I'm close.
I haven't tried it but Ruthie has. There is one 5 minutes from where she works in Mason, Ohio. She and the staff will order it occasionally. She likes it.
She says that if I'm a good boy she will bring a few home for her, me and the boys.
Looking forward to it.
SweetMK
Member
A different aspect of DIY pizza,,
Decades ago, my wife purchased a pizza "stone"
it is the big, round, ceramic thing that you preheat in the oven to assist in making pizza,,
Well,, on Amazon, a guy is selling a "STEEL" pizza stone.
it is simply a piece of hot rolled sheet steel,
they come in three thicknesses,, 1/4, 3/8,, and 1/2 inch.
The guy states what is different about steel, compared to the "stone",,
faster heat transfer, greater heat storage,, etc,,,
If we ever get off the diet, and go back to making pizza, I will try steel.
I have plenty of steel in the shed, even 3/4" thick,,
Hmmmmmmmmmmmm,,,
For me, this would have to be DIY,, he gets like a hundred bucks for a piece of steel.
I can do that,,
Has anyone ever tried making pizza on steel??
It sure seems like a fast way to bake the crust!!
Decades ago, my wife purchased a pizza "stone"
it is the big, round, ceramic thing that you preheat in the oven to assist in making pizza,,
Well,, on Amazon, a guy is selling a "STEEL" pizza stone.
it is simply a piece of hot rolled sheet steel,
they come in three thicknesses,, 1/4, 3/8,, and 1/2 inch.
The guy states what is different about steel, compared to the "stone",,
faster heat transfer, greater heat storage,, etc,,,
If we ever get off the diet, and go back to making pizza, I will try steel.
I have plenty of steel in the shed, even 3/4" thick,,
Hmmmmmmmmmmmm,,,
For me, this would have to be DIY,, he gets like a hundred bucks for a piece of steel.
I can do that,,
Has anyone ever tried making pizza on steel??
It sure seems like a fast way to bake the crust!!
Ledo's in Maryland (fear the Turtle) and the Broiler at Columbia Pike and Glebe Road in Arlington. You just wouldn't understand if if you wasn't there in the early 60's. And let's not forget Mario's Pizza on Willson Blvd.
I tried experimenting with a recipe for pizza baked in a cast iron skillet. it turned out pretty well but the commercial crust dough put my blood sugar through the roof.
Now I'm using thin crust flatbread pizzas from Walmart, with a few custom modifications. Open a 4 oz. can of mushroom slices/pieces, drain and spread over the pizza. Sprinkle well with Tony Chachere Original Creole Seasoning and then add a layer of shredded Mexican cheese blend and bake according to the directions. With the thin crust it keeps my blood sugar from skyrocketing and with the variety of flavors it tastes pretty good.
Now I'm using thin crust flatbread pizzas from Walmart, with a few custom modifications. Open a 4 oz. can of mushroom slices/pieces, drain and spread over the pizza. Sprinkle well with Tony Chachere Original Creole Seasoning and then add a layer of shredded Mexican cheese blend and bake according to the directions. With the thin crust it keeps my blood sugar from skyrocketing and with the variety of flavors it tastes pretty good.
OP
I use the Lodge 15" cast iron pizza pan. I put it in the oven, preheat it to 525F and cook the pizza for about 8 minutes. It does a fine job.
I used an Italian pizza stone for years, but it split in half the last time I washed it. I got it cheap at an estate sale. When I priced a replacement, I decided to go with something less fragile.
My wife and I like thin crust pizzas. We've had a lot of great pizza from many different shops around the world.
Today, we don't eat out much, so we pick up a Marketside thin crust pepperoni or meat trio pizza from Walmart. We do add a few toppings to create our ultimate favorite.
For a quick personal sized pizza, we discovered using garlic Naan for the crust. Heat it for a one minute on a hot pizza stone, take it out of the oven, brush with EVOO, add sauce and toppings, and bake until done to perfection. Goes great with a small Ceasar's salad.
Today, we don't eat out much, so we pick up a Marketside thin crust pepperoni or meat trio pizza from Walmart. We do add a few toppings to create our ultimate favorite.
For a quick personal sized pizza, we discovered using garlic Naan for the crust. Heat it for a one minute on a hot pizza stone, take it out of the oven, brush with EVOO, add sauce and toppings, and bake until done to perfection. Goes great with a small Ceasar's salad.
65 locations in the Tri-State that have become fixtures. Everyone knows the number (347-1111). By far our favorite pizzeria.
Buddy LaRosa.
Sadly, nothing like it here.
Ahhh, I recall the Chef boy Ardee pizza mixes from the 60's. Mom would buy them, and my sisters and I would get to make one and watch Chiller Theatre which had a double feature on Friday nights. Those are good memories huddled around the little black and white TV watching movies like Creature of the Black Lagoon, The Mummy, Count Dracula The Blob and on and on. That was a routine for many years.
So after all this pizza talk I decided to throw one together for dinner. Didn't have time to make my normal fermented dough but it came out very tasty anyway. This one had jalapenos, pineapple, kalamata olives and four different cheeses along with a drizzle of EV olive oil. About 3 minutes in the oven and it was delirious.
There are no Pineapples in Italy!!
Sumbody git a rope!!
DWalt
Member
I just remembered another pizza story from many years ago. One of my mother’s friends used refrigerated canned biscuits, the kind in a paper tube that pop open when you twist, rolled out, as pizza crust. It was pretty good as I remember.
Last edited:
