ilovefuzz.com

Pizza? Giant, thin NY style slices or GTFO.

I mean, I'll still eat just about any slice put in front of me, but dem thin slices are where it's at.

Slab Pizza best pizza.

Joe Gress wrote:

whiskey_face wrote:Thin crust is for amateurs. I want to eat mah pizza with a fork. I didnt get fat eating cheese on cardboard shit pizza.

This. Gf loves thin crust, and therefore that's what we usually get. Most days I'd love a much thicker crust though. Fluffy with a crispy bottom.

Don't take this the wrong way, whisk, but you probably have never had good pizza. Yes, Pizza is everywhere, here in Wa, a GOOD slice is like finding a unicorns horn. There is a reason pizza lovers get fanatical. It's all about the dough, and the sauce. None of the national chains in the states are remotely close. There are some false prophets, Pagliacci's in Seattle is a place multiple unrelated friends had told me about and took me to. They think it's great, it is not correct, it is not the grail.

I've been raving about Ah Bahdabings in Tacoma, but truth be told, they are extremely close. I talked to the owner for about an hour on the topic of dough, water quality and composition, flour quality and composition, naturally occurring strains of yeast, altitude, cooking techniques and temps. Shit can get involved haha. He does have the feel of it down, thin crust, crispy on the bottom, small layer of fluffy aerated bread that melds into the toppings in a way that does not come apart. The ratio of sauce to cheese to crust is on it. It's just slightly on the chewy side or the guy would have it all nailed.

untilshewokeme wrote:This is how I feel about deep dish pizza:

[youtube]http://www.youtube.com/watch?v=BrqSizC-T-4[/youtube]

I remember seeing that and thinking the exact same fucking thing.

D.o.S. wrote:

ShaolinLambKiller wrote:Then I'd love to have that pie.

oh and anyone who says deep dish chicago style pizza is pizza should get punched in the throat. that's not pizza by any sort of way ever.

But it is goddamn delicious.

goddamn fuck it's not. I had chicago deep dish at that fucking one spot that's supposed to be the spot to get it at. it's been on a few food/travel network shows. I left hungry cause it was goddamn disgusting.

i pretty much only like crispy thin crust. some I can deal with handtossed, still needs to be crispy. if i have to eat a pizza with a fork then it's not a pizza.

Heresy.

I am cooking a frozen pizza right now because of this thread, btw.

I actually had pizza yesterday at lunch before going online.

Ax no offense taken, the best pizza ive ever had is at a place called oreganos. Its good, but you never hear people say "i really need to take a trip to phoenix for their pizza" I can however say, I bet you have never had good mexican food.

I have, I've been to mexico and ate with the family of one of the deckhands that was on the boat I spent the month on.

But sorry whiskey I tend to agree. If you have to eat it with a fork you aren't even eating a pizza, it might be a good meal but it's not a pizza.

If anyone wants to drive up to CT someday, we can check out New Haven pizza. Mark thought it could be the best in the world.'

In non-pizza news, im considering re-shuffling my pedals a bit. Replacing the Mobius and the Bluesky with a Flint, OxVibe, and the MF103

whiskey_face wrote:Ax no offense taken, the best pizza ive ever had is at a place called oreganos. Its good, but you never hear people say "i really need to take a trip to phoenix for their pizza" I can however say, I bet you have never had good mexican food.

Can we have an ILF ILD meetup in Phoenix late October / early November. You guys can take me to places that don't suck.

AxAxSxS wrote:

Joe Gress wrote:

whiskey_face wrote:Thin crust is for amateurs. I want to eat mah pizza with a fork. I didnt get fat eating cheese on cardboard shit pizza.

This. Gf loves thin crust, and therefore that's what we usually get. Most days I'd love a much thicker crust though. Fluffy with a crispy bottom.

Don't take this the wrong way, whisk, but you probably have never had good pizza. Yes, Pizza is everywhere, here in Wa, a GOOD slice is like finding a unicorns horn. There is a reason pizza lovers get fanatical. It's all about the dough, and the sauce. None of the national chains in the states are remotely close. There are some false prophets, Pagliacci's in Seattle is a place multiple unrelated friends had told me about and took me to. They think it's great, it is not correct, it is not the grail.

I've been raving about Ah Bahdabings in Tacoma, but truth be told, they are extremely close. I talked to the owner for about an hour on the topic of dough, water quality and composition, flour quality and composition, naturally occurring strains of yeast, altitude, cooking techniques and temps. Shit can get involved haha. He does have the feel of it down, thin crust, crispy on the bottom, small layer of fluffy aerated bread that melds into the toppings in a way that does not come apart. The ratio of sauce to cheese to crust is on it. It's just slightly on the chewy side or the guy would have it all nailed.

Roberta's in Brooklyn, Antico or Veruni Napoli in ATL.

potatofarmer wrote:

D.o.S. wrote:yeah I know how fucking dumb it sounds. thin crust Mashed Potato, Bacon & Scallion. It's delicious. Gonna get some tomorrow.

Round here they call that a pierogi pizza. Each slice probably weighs a pound.

Anyone see a "breakfast pizza?" I used to know a place in MA that would take pizza dough and put like a dozen scrambled eggs on it, bacon, sausage, covered in cheese. It was somewhere between a fritatta and a heart attack.

I moved to MA and discovered breakfast pizza...it is the perfect hangover food.
It probably does cause heart attacks but I love it anyway

So DoS was a real doombro and shipped me his Badascan and Supercollider to check out since I've been wanting to try some new muffs. Had a few minutes to riff on them and get some initial impressions. Hopefully I will have some time at a bit higher volume to record a comparison clip of them all. Surprisingly enough (to me at least) I prefer the Pharaoh to the Badascan - it seemed to have almost as much gain and was more open than the badascan. Palm mutes were definitely better on the badascan, but I tend to boost my Pharaoh anyhow, so that's kind of a moot point. Speaking of...what clipping is in what position? Seems like si/none/led from left to right, or are my ears broken?

The Supercollider blew my mind though - it's close to the Musket but can be just as big and mean without loosing too much definition or having too much harsh high end like the Musket set for similar toanz. Don't know how the 71 differs, but the OG Supercollider is definitely on the short list now. Really the only muffs I'm curious about now are the Hoof and Megalith, but either would be hard pressed to impress me more than the SC has.

Here's a badly taken pic because all the muffs:

new05002 wrote:If anyone wants to drive up to CT someday, we can check out New Haven pizza. Mark thought it could be the best in the world.'

In non-pizza news, im considering re-shuffling my pedals a bit. Replacing the Mobius and the Bluesky with a Flint, OxVibe, and the MF103

My town sucks for pizza, so I won't be able to throw down on this chees encrusted intellectual think tank of cardio-demise, but I'd love to hear your thoughts on the OxVibe.

T: I am also keen to try a megalith, so if you get one in your mitts, let me know!!! I'm wondering if there is even one in Auslandia...

Also I've been on mobile the last few days so I've missed pages and not really read content properly.
I believe congratulations are in order for Mr. Stomach?
Well done you, sir!