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Off Topic Off Topic - General non-Corvette related discussion. |
View Poll Results: What is your favorite style Pizza? | |||
New York, Thin and Crispy |
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13 | 41.94% |
Neapolitan style |
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2 | 6.45% |
Chicago Thick crust |
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6 | 19.35% |
Detroit Style |
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3 | 9.68% |
New Haven Style |
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1 | 3.23% |
OTHER - please specify |
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6 | 19.35% |
Voters: 31. You may not vote on this poll |
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#1 | ||||||
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What is your favorite style Pizza?
See options in poll. Bonus question: What is your favorite Pizza anywhere? I like thin and crispy NY style with slightly burnt crust. Favorite Pizza (by a huge margin): Johnny's Pizzeria, Mount Vernon/NY |
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#2 | ||||||
Vette Barn Crew
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Thin crust pepperoni with extra cheese and lite onion please
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#3 | ||||||
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Left in the kitchen. I prefer a nice baked pasta, some calamari, and antipasto.
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#4 | ||||||
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I picked other - hand tossed. My most favorite pizza was DeLuca's in Lansing, MI, but unfortunately they closed a couple of years ago.
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#5 | ||||||
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Hand tossed but I recently had a Detroit style and thought it was pretty darn good.
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#6 | ||||||
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I like thin, BUT NOT paper thin.
I will accept a thicker crust than thin, BUT NOT much thicker. Pan crusts and fat crusts are not my thing. I waited over an hour once in shitcargo for their deep dish, terrible, rip-off, would not do again. |
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#7 | ||||||
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The Columbia Inn in Montville NJ has the best thin crust pizza I have ever had so far.
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#8 | ||||||
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I do my own Grandma Pizza from time to time.. (made from scratch)
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#9 | ||||||
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Medium crust, hand rolled, slight char on the crust from the oven. For toppings, I will consider all of the following - pepperoni, sausage, ham, onion, red bell pepper, anchovies, cheese (of course), home made marinara sauce. We bought an Ooni Koda a couple of years ago and really enjoy making our own pies right at home. At 700 degrees, you can cook a pizza in a minute and a half.
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#10 | |||||||
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My Pizza dough is usually just flour, salt, yeast and a little bit sugar. |
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#11 | |||||||
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Nah. Too lazy for all of that. Grocery store sells bags of dough in the deli section. It's made fresh and it turns out fine. Oh, sure, I could pull out my Kitchen Aid and slap the dough blade on it, but it seems a lot of work when the bags of dough are sitting right there already made. It's really hard to screw up a pizza with the Ooni. |
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#12 |
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I chose "other" because I love NY style but not thin and crispy. NY pizza is NOT thin and crispy.
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#13 | ||||||
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Chicago Style stuffed.
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#14 | ||||||
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looks like a bread bowl of tomato soup
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#15 | |||||||
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I’ve wondered how they taste in those ovens? Not like wood fired??? A pizza oven is a recent topic at our place. I’ve been considering building a wood oven, on our back patio. I have piles of stone, river rock, bricks, Belgium block, slates….etc. I’d need the fire brick and a chimney flue. Or Like yours! 😂 No back breaking! |
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#16 | ||||||
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#17 | ||||||
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Poll should have included; All the above.
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#18 | ||||||
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I think the Chicago style "Pizza" has wandered too far off the reservation and requires a new food type category designation. When I think of pizza I think of something you can safely carry in an old style 1960's pizza box made from paperboard.
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#19 | ||||||
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NY style, thin crust. I like a combination of everything except Pineapple. And it's gotta have anchovies.
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#20 | |||||||
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![]() Quote:
![]() I do a cold rise in the fridge for 2-3 days. You might have to raise the fridge temp a few degrees if you keep it super cold. Definitely gives the crust some flavor. Sugar is completely unnecessary. |
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