My parents grew up in Altoona and I have been there hundreds of times. I have never once seen or even heard of this pizza. Maybe it is from one pizza place, but I never remember it being a thing.
some pizza from Sicily - first one is a calabrian pizza w/ burrata cheese in the middle. never had Burrata before but it's awesome and when you pop the sac the cheese flows everywhere and it's p tasty folks this one was some pizza with onions, potatoes, olive oil sauce, and some other stuff that i don't remember
they didn't cut your pizza for you in naples, either? i thought that was just bc those italian bastards were angry at me butchering their language
They have a place near Emory called Double Zero that gives you scissors to cut your pizza. Not sure if you went there when living here.
nah don't think i ever tried that place. i used to always go to that wood fired pizza place in midtown like 1-2miles from the park on the way to Buckhead. right across from that grocery store and Maddio's pizza
What is St Louis style? I feel like I am alone on an island here with thinking Chicago pizza is the best and I am ok with it
StL is cracker thin crispy crust. Tangier sauce and provel cheese. Hot (cold?) take: Chicago Deep dish is better cold out of the fridge than hot out of the oven.
I’m confused. I see one slice of pizza and 3 other tasty-looking items that look more like casseroles/cheesy bread.
I eat most leftovers cold without reheating so I am a psycho and this might explain my preference for Chicago pizza. It does taste great cold
Humble Pie in Seattle. Was a 3 minute walk from place I am staying so decided to give it a try. Pretty damn good Neopolitan pie going on here. Friend got a vegan cheese, pulled pork and pickled red onion. Split a soppressata, mushroom, kalamata olive, and mozeralla with wife and another friend along with a Foraged morels, lemon cream, caramelized onion, mozzarella, and gremolata (garlic, parsley, breadcrumbs, and oil). The last one stole the show.
I get that StL pizza is weird. And if you didnt grow up with it - it probably doesnt sound very good. I love it but Im not gonna act like the ohio wierdos who will die on a hill trying to convince you that vomit on noods is good. More for me!
There was a place we went growing up that did the cracker crust, but they used a different cheese than provel (probably because it was harder to get in Montgomery). It unfortunately closed recently after something like 60 years in business, but it was my all time favorite.
When I went to St. Louis a few weeks ago the native St. Louis people refused to take me for St. Louis pizza because they hate it, yikes!
Is St. Louis style similar to Columbus style? I've had neither but I'm seeing similar tasting notes with the exception of the provel cheese which is a differentiator. I've heard enough about Tommy's from my Ohio friends to want to dive into making the regional specialty.
Been there. It's ok, but surprisingly not near the top of restaurants in a place that has like 5 of them
Never heard of Columbus style. Found this - https://blog.slicelife.com/columbus-style-pizza/ Looks like Columbus style is yeasted dough, with mozzarella. Sounds closer to Chicago pub style, which is very good.
Yeah, the cheese is definitely not Provel. It does have that same crust, though. Edit: Apparently, Davenport's is Minneapolis style. https://www.bhamwiki.com/w/Jim_Davenport's_Pizza_Palace