How do you prefer your pizza? How about pineapple on it?

Years ago while visiting Queensland Australia I had an "egg pizza". It was a normal pizza but made with a layer of whipped up egg somewhere between the crust and the cheese. It was actually quite good. I wish I had thought at the time to ask more about how it was made.

Has anyone else had this?
 
There is a pizza buffet place in town that we go to a couple of times a year and the last time we were there they had mac & cheese pizza on the buffet line and I'll admit it looked pretty darn good but I didn't try it......I'm thinking since I like mac & cheese and a good pizza crust if it's brown and just a freckle crunchy just for giggles I may and give it a try the next time.

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caroln said:
I tried PIzza Hut's Philly Cheese pizza. I love Philly Cheese sandwiches, so I figured it would be pretty good. Nope. It was nasty.
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I was probably around 10 years old when I had my first taste of pizza. It is the one introduction to a new food that stands out in my memory. I didn't think any food could taste that good, and I've been a fan ever since. Since then, creative chefs and pizza parlors looking for a new gimmicks to bring in customers started coming up with some God awful combinations. Some have actually caught on, thanks to individual taste differences. But my first pizza experience came out of the oven as a perfection that can't be improved on. Give me an old fashioned pizza like the first one I had in Chicago. Don't get cute with some new innovation to make it better than perfect. It can't be done. Eventually, Chicago itself came up with it's own Chicago Style innovation, which is a pizza that is 90% bread dough. Now I have to go to New York or New Jersey to get a decent pizza. Well, there are still a place or two in Chicago that still makes a good pizza, but you have to know where they are.
 
I did not learn to eat pizza until I was 26 and married! My wife and I would go to an Italian restaurant, she would have pizza and encourage me to try it. So I came to appreciate pizza as an adult. As far as toppings go, ham-sausage-pineapple-onions does it for me. I don't like pepperoni.
 
Many believe that all Chicago pizza is deep dish. Being born and raised in Chicago, I can attest to the fact that most everyone eats thin crust with the usual toppings. A lot of the well known "fancy" pizza places are known for their deep dish and made it popular, but the mom and pop pizzarias generally serve thin crust. IMO, the neighborhood Mom and Pop places are the best!

P.S. When I was in New York I had their pizza. Didn't hold a candle to Chicago.
 
A pizza place that's no longer around made to make a cheeseburger pizza. The sauce was 1,000 Island topped with seasoned ground beef, chopped tomato, red onion, pickle, bacon, cheddar/mozzarella mix & optional shredded lettuce after it out of the oven.
 
Remy said:
My favorite is using the Trader Joes refrigerated bagged pizza dough. Usually also get TJ pizza sauce or tomato sauce will do. I add olives and finally chopped onion and broccoli.

I've made pizza dough from scratch and the TJ's is about as good.
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We like the TJ's pizza dough. Sometimes I have a problem with high acid in some sauces, but theirs doesn't bother me. What I don't use up, I put in small containers in the freezer for later.
 
caroln said:
Many believe that all Chicago pizza is deep dish. Being born and raised in Chicago, I can attest to the fact that most everyone eats thin crust with the usual toppings. A lot of the well known "fancy" pizza places are known for their deep dish and made it popular, but the mom and pop pizzarias generally serve thin crust. IMO, the neighborhood Mom and Pop places are the best!

P.S. When I was in New York I had their pizza. Didn't hold a candle to Chicago.
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I took some literary license to make a better story. It's still 100% true that I prefer a thin crust with just the usual toppings, and you don't need to go to New York to find it. Some of the best pizza I've eaten comes from a cobbled together bar and pizza joint out in the middle of the woods near a little lumbering community in Montana where I lived for most of my life. It was just a bar, but eventually started serving pizza after a transplant from... (get this)... New York City, bought the place. It then became a thriving business because most people, even those in Montana, can recognize a good pizza.

After eating pizza for 12 years, people I knew in Chicago, started talking about pizza from the Home Run Inn, and they made a special project out of taking me there. It was the first time I had deep dish. I was expecting more, but it was mostly more pizza dough.

But you're right. Good pizza is where you find it, and that won't be from a big name chain outfit. I didn't mean to knock Chicago, which is where I grew up too, but deep dish doesn't do it for me.
 
We discovered a non-chain pizza shop that we really like and have been getting our pizzas from there for the last six months or so. So far, so good.

Until Friday night... I tell the Spousal Equivalent to always check the pizza before he leaves, but he forgets. We ordered a pizza that was half sausage and half spinach-and-mushrooms. What we got was a cheese pizza with a pile of mushrooms, a pile of spinach and a few shreds of sausage. Nothing distributed, just put in piles. I guess it was a do-it-yourself pizza.

Now, there was the person who MADE the pizza and the person who put the pizza INTO the oven and the person who took the pizza OUT of the oven and the person who CUT the pizza. That may have involved one or two people but did no one notice that this pizza did not meet even the barest minimum of acceptability standards?
 
JustDave said:
I took some literary license to make a better story. It's still 100% true that I prefer a thin crust with just the usual toppings, and you don't need to go to New York to find it. Some of the best pizza I've eaten comes from a cobbled together bar and pizza joint out in the middle of the woods near a little lumbering community in Montana where I lived for most of my life. It was just a bar, but eventually started serving pizza after a transplant from... (get this)... New York City, bought the place. It then became a thriving business because most people, even those in Montana, can recognize a good pizza.

After eating pizza for 12 years, people I knew in Chicago, started talking about pizza from the Home Run Inn, and they made a special project out of taking me there. It was the first time I had deep dish. I was expecting more, but it was mostly more pizza dough.

But you're right. Good pizza is where you find it, and that won't be from a big name chain outfit. I didn't mean to knock Chicago, which is where I grew up too, but deep dish doesn't do it for me.
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I never order deep dish either. Who wants to fill up on bread? I want to fill up on the toppings! I've never been to Home Run Pizza, but believe it or not, I found Home Run frozen down here in Kentucky. It's thin crust with sausage, mushrooms and I think green pepper. It's actually one of the better frozen pizzas I've ever had! I do "kick it up a notch" with some garlic powder and oregano though.

Did you ever hear of Orsi's Pizza in Summit/Argo Illinois? It was a bar/pizza place with pizza out of this world!
 
caroln said:
Did you ever hear of Orsi's Pizza in Summit/Argo Illinois? It was a bar/pizza place with pizza out of this world!
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I could not find Argo, but I thought it was close to my sister's house in Berwyn. I did find Summit, which I had never heard of, but that is very close to my Sister. Is it just west of Midway Airport? Next time I'm there, I'll get my sister to take me.
 
The first slice of pizza I'd the pleasure to try, was given to me while I was having my school night bath. As sibling was allergic to all dairy, all the cheese had been removed, none of the pepperoni so, just sauce and thick crust. Circa 1967.

1980s through 1990s, thick crust, the combo special (pepperoni, mushrooms, peppers and extra mozzarella).

Nowadays, it's thin crust, double pepperoni, extra mushrooms and stuffed crust with mozzarella.
 
JustDave said:
I could not find Argo, but I thought it was close to my sister's house in Berwyn. I did find Summit, which I had never heard of, but that is very close to my Sister. Is it just west of Midway Airport? Next time I'm there, I'll get my sister to take me.
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Unfortunately they went out of business. Broke our hearts! Whenever we went back to Chicago to visit, Orsi's was a priority. Now just a fond memory. :cry: Our favorite Italian beef place is also gone. Sigh....
Here's Orsi's pizza, the red arrow is pointing to "our" table.
table.jpg pizza.jpg
I think the picture is shown with olives. Never did like olives. But otherwise, yum! Beat that Pizza Hut!
 
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I live in a part of Toronto called " Via Italia ". LOTS of Italian pizza places to choose from. We like the FBI ( Full Blood Italian ) pizza. Their pizzas are either thin crust, or thick crust, with a choice of 30 different toppings. From FBI to our house is a 5 minute walk, so Dominic brings it down himself. That is personal service, at it's best. JImB.
 

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