It's a shame we don't talk about pizza very often here on Chiefsplanet Football Message Board. It's not too late to change that, though.
I want to hear where everyone had their best slice of pizza pie. What are your favorite toppings? Does pineapple belong on pizza? Do you enjoy Dave Portnoy's pizza reviews? What your favorite of the fast food pizza franchises? DO YOU PREFER CHICAGO OR NEW YORK STYLE PIZZA? I need answers, people.
About 15 years ago I called Sbarros at our local mall and asked it they sold entire pizzas made to order. They did.
I got the double crust "meat lover" that looks like an actual pie (with bacon, pepperoni, and parmesan on top crust) and got there just as it was coming out of the oven. That thing felt like it was 5 or 6 lbs. Two slices and I was not just full but stuffed. Those things were a good inch thick. It was for our fantasy football draft and 8 men were full off the one pie.
I know a lot of that stuff sits there forever in those food courts and bland for the most part but if you order a whole pie fresh (I think it was $29 back then) it's absolutely worth it. [Reply]
Originally Posted by seclark:
Rigazzi’s on The Hill in St Louis.
Thin crust
Bacon and pineapple
Pitcher of Michelob
Before or after a Blues game
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Rigazzi's is good, though I prefer to go there for entrees [Tuto Mare] and of course their giant cocktails.
People should know, though. Their's is St. Louis style, which means Imo's style, which means Provel blend, . . . which [for some] means congealed snot on a saltine. :-) [Reply]
Originally Posted by TinyEvel:
Hands-down the absolute best way to re-heat cold pizza.
Cast iron skillet preheated on medium.
Thin layer of olive oil
Place slices in skillet
Turn heat to low/medium low
Cover.
Check it after five minutes and every couple of minutes until the cheese starts melting, make sure you don’t burn the bottom, which should be perfectly crispy :-)
I made cast iron skillet pizza for a little while... little bit of garlic salt on the crust and there's no need for pizza delivery ever again.
.....and then one day I did the math and those things are like 2000 calories, so I had to stop. (well, maybe not quite that much) [Reply]
I like Gusano's, but it's in a horrible location unless you mind sitting in traffic. A locally owned place recently opened up on my way home from work, so that's been my go-to recently. Call at 4:45, swing through drive-thru at 5:03, home by 5:11. Winning. [Reply]
California Pizza Kitchen had some really good frozen pizza options in KC years ago.... they had a thin crust Sicilian that was great and a couple of hand-tossed options, including a 4 cheese that was delicious but made you hate yourself if you ate the whole thing. And I would the whole thing. [Reply]
Originally Posted by Baby Lee:
Rigazzi's is good, though I prefer to go there for entres and of course their giant cocktails.
People should know, though. Their's is St. Louis style, which means Imo's style, which means Provel blend, . . . which [for some] means congealed snot on a saltine. :-)
I believe about 15 years ago you snubbed my choice of pizza, bl.
I normally don’t forget these type of things.
Happy holidays, sir. May your cheese never get wanky.
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I lived 40 miles south of Chicago after college and we would drive into the city on Friday night with friends and hammer Gino's east pizza. Damn fine memories for sure
Have been fortunate to make several trips to Italy and my God the pizza there is mind blowing
Have started making pizza at home in the Weber Summit Charcoal...can run uo to 650 degrees...good stuff
Hate to say it but Papa Murphys is a go to for us in rural MO or even Caseys in a bind
IN KC, hard to beat Waldo Pizza when we visit grands [Reply]
