Re: Re: TSA pet peeves
By: Gamgee to poindexter FORTRAN on Thu Mar 19 2026 01:34 pm

Yep, that's often where the best food is found all over the world - in the little out-of-the-way "hole-in-the-wall" places.

Agreed. I went to this one "hole-in-the-wall" pizza place in Madeira Beach, Florida, and I mean, I'm a Wisconsinite; we pride ourselves on our pizzas, so perhaps I am guilty of treason when I say that was the best pizza I ever had. I'm also a bit of a pizza connoisseur myself, if you can understand that.

With all due respect to Will Rogers, I never met a pizza I didn't like :)

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Toadster wrote to Gamgee <=-

Agreed. I went to this one "hole-in-the-wall" pizza place in Madeira Beach, Florida, and I mean, I'm a Wisconsinite; we pride ourselves on
our pizzas,

Interesting - I did not know that. What characterizes a Wisconsin
pizza? Thick crust, thin crust?

I'm from California, we have to borrow other state's pizzas. Otherwise,
we end up with a gluten-free crust white pizza with no tomato sauce,
pesto and ricotta cheese. And artichokes.





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Re: Re: Pizzas
By: poindexter FORTRAN to Toadster on Sat Mar 21 2026 09:49 am

I'm from California, we have to borrow other state's pizzas. Otherwise, we end up with a gluten-free crust white pizza with no tomato sauce, pesto and ricotta cheese. And artichokes.

That sounds like something that could be from Oregon too.. There's a pizza chain in my area called Pizza Schmizza that makes some unique pizzas similar to that. Also, I recall an episode of the TV show "Portlandia" that highlighted the way some people like to make sure their food is organic and raised well, with customers wanting to go see the farm where the farm where the chickens are raised for the restaurant they're visiting.

Nightfox

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Re: Re: Pizzas
By: poindexter FORTRAN to Toadster on Sat Mar 21 2026 09:49 am

Agreed. I went to this one "hole-in-the-wall" pizza place in Madeira
Beach, Florida, and I mean, I'm a Wisconsinite; we pride ourselves on our
pizzas,

Interesting - I did not know that. What characterizes a Wisconsin pizza? Thick crust, thin crust?

I'm from California, we have to borrow other state's pizzas. Otherwise, we end up with a gluten-free crust white pizza with no tomato sauce, pesto and ricotta cheese. And artichokes.

I had to go for training in Chicago late 90's, the Chicago Pizza was pretty good, thick crust but the crust was very well done.
IMHO the crust made the pizza.

Denn

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Re: Re: Pizzas
By: Denn to poindexter FORTRAN on Sat Mar 21 2026 01:34 pm

I had to go for training in Chicago late 90's, the Chicago Pizza was pretty good, thick crust but the crust was very well done. IMHO the crust made the pizza.

I think Chicago is known for deep dish pizza, isn't it? I enjoy that sometimes, but thick crust on a pizza isn't my favorite.. I tend to prefer a thin crust on a pizza. With a thick crust, I feel like there's too much bread.

Nightfox

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On 21 Mar 2026, Denn said the following...

Re: Re: Pizzas
By: poindexter FORTRAN to Toadster on Sat Mar 21 2026 09:49 am

I'm from California, we have to borrow other state's pizzas. Otherwis end up with a gluten-free crust white pizza with no tomato sauce, pes and ricotta cheese. And artichokes.

I had to go for training in Chicago late 90's, the Chicago Pizza was pretty good, thick crust but the crust was very well done.
IMHO the crust made the pizza.

yeah.. it's imo pretty easy to tell that Chicago's pizza is definitely related to various pies, quiche, etc and not what became known as pizza (italian flat breads that later included pizza sauce when previously there was none.. and possibly no cheese either!)

it basically feels like a desert, especially if the sauce is super sweet, with a little cake for the ingredients to sit on

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On 21 Mar 2026, Nightfox said the following...

I think Chicago is known for deep dish pizza, isn't it? I enjoy that sometimes, but thick crust on a pizza isn't my favorite.. I tend to prefer a thin crust on a pizza. With a thick crust, I feel like there's too much bread.

i've thought about this a bit and to me there are three types of pizza

new york/pseudo-new york/"generic" - basically a race to the top of the bottom. you don't usually complain about these so much unless you paid the good price for pizza that should be on the list further below..

deep dish or detroit - spend the money and get a nice one once in a while.. don't eat lunch that day. not embarassing to eat with a fork sometimes ;) also seems to be the only one they can accidentally burn the heck out of and it can still be awesome

little caesar's or gas station - this is a different kind of food. so many times i've visited places that "fixed" their pizza.. better ingredients and all that, and it goes from the top of this junk food pizza list to the bottom of the new york list above..

i can usually eat all three of these in the same week without being "bored" with pizza

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Re: Re: Pizzas
By: Nightfox to Denn on Sat Mar 21 2026 04:51 pm

I think Chicago is known for deep di > pizza, isn't it? I enjoy that sometimes, but thick crust on a pizz > isn't my favorite.. I tend to prefe > thin crust on a pizza. With a thick > crust, I feel like there's too much
bread.

A lot of cats I've met from Chicago
despair of the fact that they're
known for deep-dish; I've heard it
said that it is a tourist pizza.


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Re: Re: Pizzas
By: Nightfox to Denn on Sat Mar 21 2026 04:51 pm

I think Chicago is known for deep dish pizza, isn't it? I enjoy that

As a matter of fact, they are. I went to Chicago and had one of their pizzas once. It was pretty good, but it is definitely not a thin crust, and that does seem to be the trend these days. The place where I had the pizza actually had one of Michael Jordan's old jerseys hanging on the wall. Like I said, I'm a connoisseur of pizzas.

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Nightfox wrote to poindexter FORTRAN <=-

"Portlandia" that highlighted the way some people like to make sure
their food is organic and raised well, with customers wanting to go see the farm where the farm where the chickens are raised for the
restaurant they're visiting.

That was the premiere. I've been wanting to re-watch it.

"Did the chicken have friends?"



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Denn wrote to poindexter FORTRAN <=-

I had to go for training in Chicago late 90's, the Chicago Pizza was pretty good, thick crust but the crust was very well done.
IMHO the crust made the pizza.

I worked with a consultant from New Jersey who was rushing to catch his
flight back. Ordered a chicago style slice thinking he could fold it
and eat while running through the airport, not realizing he'd need to
sit down with a knife and a fork!

I never understood the fixation with New York-style pizza until I went
to the Jersey shore. Went to a boardwalk, got a slice of pepperoni, and
the crust somehow was soft but crispy so you could fold it while
eating. New York bagels, too - we don't do them justice out here.





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Vilenihilist wrote to Nightfox <=-

A lot of cats I've met from Chicago
despair of the fact that they're
known for deep-dish; I've heard it
said that it is a tourist pizza.

My San Francisco friends serve clam chowder in a bowl, not a hollowed
out loaf of sourdough bread.

You can take the loaf home and put it in the dishwasher to use again -
or so I've heard.



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Re: Re: Pizzas
By: poindexter FORTRAN to Toadster on Sat Mar 21 2026 09:49 am

That sounds like something that could be from Oregon too.. There's a pizza chain in my area called Pizza Schmizza that makes some unique pizzas similar to that. Also, I recall an episode of the TV show "Portlandia" that highlighted the way some people like to make sure their food is organic and raised well, with customers wanting to go see the farm where the farm where the chickens are raised for the restaurant they're visiting.

Nightfox

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Schmizza's OK. I wonder if they're still serving their Alligator pizza. Personally, I miss the PNW style pizza from back in the day like at Pietro's or Sunshine. Fultano's on the coast is my favorite thin PNW style pizza. Then there's Nona Emilia's in Aloha, not PNW style, but a different kind of thick crust I've never found anywhere else.. Friday nights at my friend's house was always Nona's night.

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Re: Re: Pizzas
By: dexxalex to Nightfox on Sun Mar 22 2026 03:28 pm

Personally, I miss the PNW style pizza from back in the day like at Pietro's or Sunshine. Fultano's on the coast is my favorite thin PNW style pizza. Then there's Nona Emilia's in Aloha, not PNW style, but a different kind of thick crust I've never found anywhere else..

Pietro's is still around, at least at one or two locations, as far as I know. I believe there's still a Pietro's in Milwaukie.

Also, there's a pizza restaurant in Portland called Pizza Baron that makes pizza that I think is very similar to Pietro's. I went there a couple months ago to get one of their combination pizzas, and I really enjoyed it.

I also really like Nonna Emilia's too. Lately when I go there, I've usually been getting some of their pasta dishes, but I've been wanting to get one of their pizzas again.

Nightfox

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Re: Re: Pizzas
By: poindexter FORTRAN to Vilenihilist on Sun Mar 22 2026 09:31 am

You can take the loaf home and put > in the dishwasher to use again -
or so I've heard.

Now that would be something. Imagine
the food poisoning you could inflict
upon yourself. It would be glorious.


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