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Having tried a lot of pizza the napolitean style really has the best dough, sure it doesn’t come with all these crazy toppings but the dough... then you have de

by baby 6y ago

Having tried a lot of pizza the napolitean style really has the best dough, sure it doesn’t come with all these crazy toppings but the dough... then you have deep dish pizza and I’m wondering how people can eat that (or call it pizza) If you’re in SF go for doppio zero! If you’re in London go for made in italy, donna margherita, franco manca

Spivak 6y ago
There’s a less extreme version of the Chicago style deep dish which is about 1-1.5” tall that you might want to try. It’s all the same goodness of a deep dish: creamy cheese on the bottom, sauce on top, crispy crust all the caramelization you could ask for. Just (I think) a better ratio of crust to stuff, and lighter.
- Stratoscope 6y ago
  Yes! We recently discovered the joy of this thin style of Chicago pizza thanks to Lou Malnati's. Chicago area residents may be familiar with them. Previously I'd only had the thick doughy crust they make at places like Patxi's here in Palo Alto. Not really my thing. Lou's is exactly like you describe: a thinner crust made with barley so it is crisp and crunchy. My favorite is their spinach. Here is the weird part. We order six frozen pizzas from their website and they overnight them in an insulated box with dry ice and detailed instructions. You take the frozen pizza out of the foil pan, wipe any condensation off the pan, oil the pan with good olive oil and put the pizza back in it to bake. I recommend baking a little longer than they say so the crust gets nice and crisp. As long as the sauce on the top isn't burning, you're good. Yes, shipping frozen pizzas across the country may not be the most environmentally sound thing to do. But for an occasional guilty pleasure, I suppose we could do worse. Does anyone know of a place on the SF Peninsula that makes Malnati's style pizza? I would love to be able to get it locally. https://www.loumalnatis.com/ https://www.loumalnatis.com/ https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza
cellu 6y ago
Best pizzas I had in London were from Pizza pilgrim and Luna rossa (in Notting Hill)
cobalt 6y ago
Mozzaria is also great in SF

by baby 6y ago

Spivak 6y ago

There’s a less extreme version of the Chicago style deep dish which is about 1-1.5” tall that you might want to try. It’s all the same goodness of a deep dish: creamy cheese on the bottom, sauce on top, crispy crust all the caramelization you could ask for. Just (I think) a better ratio of crust to stuff, and lighter.

Stratoscope 6y ago
Yes! We recently discovered the joy of this thin style of Chicago pizza thanks to Lou Malnati's. Chicago area residents may be familiar with them. Previously I'd only had the thick doughy crust they make at places like Patxi's here in Palo Alto. Not really my thing. Lou's is exactly like you describe: a thinner crust made with barley so it is crisp and crunchy. My favorite is their spinach. Here is the weird part. We order six frozen pizzas from their website and they overnight them in an insulated box with dry ice and detailed instructions. You take the frozen pizza out of the foil pan, wipe any condensation off the pan, oil the pan with good olive oil and put the pizza back in it to bake. I recommend baking a little longer than they say so the crust gets nice and crisp. As long as the sauce on the top isn't burning, you're good. Yes, shipping frozen pizzas across the country may not be the most environmentally sound thing to do. But for an occasional guilty pleasure, I suppose we could do worse. Does anyone know of a place on the SF Peninsula that makes Malnati's style pizza? I would love to be able to get it locally. https://www.loumalnatis.com/ https://www.loumalnatis.com/ https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza https://www.tastesofchicago.com/category/Lou_Malnatis_Pizza

cellu 6y ago

Best pizzas I had in London were from Pizza pilgrim and Luna rossa (in Notting Hill)

cobalt 6y ago

Mozzaria is also great in SF