Pizza

[indes]

Originally Posted by pylon

Jalapeño ranch is amazing. I keep a few in my fridge to dip carrots in.

And thanks to this thread I picked up a couple cocobrooks bacon cheeseburger pizzas on my way home.

Agreed, every time I order I get 2 jars of the ranch. So delicious.

[Vox]

Originally Posted by Canehdianman

OK. I persevered and drove over to piece the order. Got a large all meat and a deep dish cheeseburger.

Very tasty, but overshadowed by the fact that I had to drive there to order it. Then they said it would be 30 minutes so we came back in 30. Then told another 7, bought a single beer at the liquor store and drank it in the car. Went back after 10 and it still took another 5.

Incredibly bad service but tasty pizza.

I'll probably such with Bella Roma from now on though... Such a hassle.

It's about the anticipation. Makes it taste even better when you finally get it.

[calgarygeologist]

Originally Posted by Nuje

Panago pizza is purely a vehicle for their jalapeno ranch sauce. I find them to be sort of like Papa Johns if you dial the quality down a bit.

Papa John's seems to get a bad reputation around here but I think it is the best of the chain stores. Another football season is under way and I'm hoping they continue with their Mondaynight discounts.

[Northendzone]

Originally Posted by Brendone

No love here for Olive Grove? Probably my favorite pizza.

when i am really in the mood to spend on pizza, this si the winner - unfortunately my kids do not like it.

personally, i don't mind when poppa is in my house......

[Slava]

I don't really get the love for two guys in Lethbridge. I had it this weekend, and it was pretty average IMHO. I found they were stingy on the toppings and overall it was nothing to get too excited about.

[simmonjam1]

Has anyone ever been to Cape Breton and had Kenny’s pizza or Napoli pizza? The best way to describe it is like a true New York style pizza. Thick, doughy outer crust with a thin main crust. You’d fold the slice in half to eat it.

Is there a Calgary pizza similar to something like that?

[Inglewood Jack]

I was under the impression that CP was full of kindred spirits with a high appreciation for food of the gods, aka Pizza. so where the heck is everyone with their YYC Pizza Week experiences?

I started off with the Burning Bee from 4th Spot Kitchen & Bar. According to the official menu: Pizza sauce, Spicy dry rub chicken, bacon bit, mozza, breaded banana pepper with a honey drizzle.

seductively crunchy and the light honey touch really interacts well with the salt from the bacon and chicken. I'm hankering now for the Atlas Spaghetti & Meatball special.

http://yycpizzaweek.com/pizzas.html

anyone else get their pizza passport stamped and a review to share?

[calgarygeologist]

I was looking at that Burning Bee pizza with interest. Gordo's bacon, mac & cheese might be worth a visit and the "Smokey and the Bison" sounds delicious.

[Tron_fdc]

Since moving from Marda Loop to Okotoks I sometimes consider moving back just for the pizza selection.

My picks for that area:

1) Volos
2) Sophie's
3) Greco's
4) Spiro's

Okotoks pizza SUCKS. I've tried them all in town, and they're all terrible. The closest to decent is Pizzaberg, but it still tastes like cheap cheese and cardboard.

[nik-]

Originally Posted by Tron_fdc

Since moving from Marda Loop to Okotoks I sometimes consider moving back just for the pizza selection.

My picks for that area:

1) Volos
2) Sophie's
3) Greco's
4) Spiro's

Okotoks pizza SUCKS. I've tried them all in town, and they're all terrible. The closest to decent is Pizzaberg, but it still tastes like cheap cheese and cardboard.

We call this "Parasite Community Tax"

[Fighting Banana Slug]

Originally Posted by Tron_fdc

Since moving from Marda Loop to Okotoks I sometimes consider moving back just for the pizza selection.

My picks for that area:

1) Volos
2) Sophie's
3) Greco's
4) Spiro's

Okotoks pizza SUCKS. I've tried them all in town, and they're all terrible. The closest to decent is Pizzaberg, but it still tastes like cheap cheese and cardboard.

Volos and Spiros are very solid choices in the SW (actually all of those you mentioned). Matadors in the NW was the place to go as a youngster, if you want the deep dish style.
I now like the simpler thin crust now. Double Zero downtown is great. I understand there is a location in Chinook Centre now as well.

[troutman]

I work near Matadors and have that pizza all of the time. It is an okay pizza, but seems really salty to me. I could drink a gallon of water afterwards.

I had Nick's pizza recently and thought it was much better.

Many in the NW rave about Gus's Pizza, across from Foothills Hospital, but I have not tried it yet.

[Komskies]

Here's one of the pizzas I made on Sunday night. Cooked in 6 minutes @525* on my 1/2" pizza steel.

Pepperoni, calabrese salami, mozzarella, red leicester, and pureed tomatoes. Dough is 50% bread flour 50% caputo 00.



The crust came out perfectly and had the nice leopard spotting on the bottom that is always nice to achieve.

[_Q_]

Nice looking pizza komskies.

Since I enjoy cooking and I enjoy pizza equally, I'm thinking of trying my luck in making pizza. Any recipes for dough, topping combinations or general tips out there?

[flamesrule_kipper34]

Samosa Master Pizza at Pizza Master Fusion...first one to try it last Friday for yyc Pizza Week...amazing!

[Russic]

Originally Posted by Komskies

Here's one of the pizzas I made on Sunday night. Cooked in 6 minutes @525* on my 1/2" pizza steel.

Pepperoni, calabrese salami, mozzarella, red leicester, and pureed tomatoes. Dough is 50% bread flour 50% caputo 00.



The crust came out perfectly and had the nice leopard spotting on the bottom that is always nice to achieve.

I've had very little luck with the caputo flour. I can't get a good stretch out of it for some reason.

[Komskies]

Originally Posted by Russic

I've had very little luck with the caputo flour. I can't get a good stretch out of it for some reason.

I've had better luck mixing it 50/50 with bread flour. The 00 seems to have less protein than bread flour, resulting in less gluten development and less stretch. It also seems to absorb less water than bread flour. I typically use a 70% hydration dough recipe for 100% bread flour, but I'd drop it down closer to 60% hydration for 100% 00 flour.

[Inglewood Jack]

next stop on my YYC Pizza Week tour was the Famoso Korean BBQ pulled pork. real nice flavors, even better when you get the dried chilies and apply liberally. in fact I find myself using a ton of chili flakes or oil on most of my slices when possible. I believe Famoso will be adding the pork pie to their seasonal winter menu after the competition is done.

I think there's at least one guy trying to complete the entire 40+ pizza odyssey in just the one week. if he was eating to full every single time, I think that would be nearly impossible, but if he's just sampling a slice or two at each stop then does that still count as the full experience?

[Komskies]

Originally Posted by _Q_

Nice looking pizza komskies.

Since I enjoy cooking and I enjoy pizza equally, I'm thinking of trying my luck in making pizza. Any recipes for dough, topping combinations or general tips out there?

I'll post my dough recipe later tonight. It's from the book 'Artisan breads every day'.

[Erick Estrada]

I still feel the best cheap pizza in town is Pizza 3000 in Bowness. Lots of pizza for the money and decent crust/toppings.