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Ditch the giardiniera and put the sausage under the cheese instead of on top, and add a splash of red wine to the sauce and you'd have something more in common
by duped 4y ago
Ditch the giardiniera and put the sausage under the cheese instead of on top, and add a splash of red wine to the sauce and you'd have something more in common in the local pizza spots. Also can't forget the corn meal to keep the crust from sticking to the pan, which is just a part of the experience when you eat it.
Personally the crust looks wrong. It's not a saltine, it's slightly thicker than that. There are pizza places that do that style, but try ordering the pizza from local Italian places and pizza spots that aren't "famous" (or for lack of a better way of saying it - trying too hard). That ultra crispy style is not the norm.
- codemac 4y agoYes! Thank you. Banana peppers are about as giardiniera as it gets most places. Though I will debate you on the sausage location.
- tptacek 4y ago"Ultra-crispy" is definitely the style at Fox's, on the southwest side, which I grew up with. And Fox's isn't famous; it's just neighborhood Chicago pizza. Giardiniera is definitely a modern innovation, though; growing up, I'd be surprised to see anything other than green peppers on a pizza.
- AustinBGibbons 4y agoNo pizza is as good as my memories of Fox’s - sausage and peppers under the cheese, herbaceous profile sliced into borderline bite size squares that you can eat a dozen of
- kevinmchugh 4y agoHey Austin, long time no see!
- deleted 4y ago[deleted]
- chitowneats 4y agoGiardineria is the world's most underrated condiment. It belongs at the top of list next to kimchi and sauerkraut.