That Pizza Thread

[Violator]

Originally Posted by 4X4

.

Now that I'm a southie, Crispy Crust in woodbine is my new favorite. I actually drive there from even further south because it's the best pizza in the quadrant (no, Star Trek fans, I don't mean the Alpha Quandrant).

Crispy crust is half decent expensive for what you get.used to live right beside it,try the Chinese place to really good ginger beef and house special chow mien.

Try the Chicken Cesar salad.

[Inglewood Jack]

Originally Posted by troutman

Stromboli's recently re-opened in Bridgeland:

http://www.stromboliinn.com/

https://www.facebook.com/StromboliInn

Stromboli Inn...the 13 years between when they closed in Kensington and re-opened in Bridgeland gave me the worst case of pizza blue balls in history. they are a civic treasure and must be visited by all pizza lovers on this forum right effin now.

[Campopplestone]

I love Deep and Square Pizza down in Bowness, and Seniores in Beddington

[troutman]

74,476 Reasons You Should Always Get The Bigger Pizza


http://www.npr.org/blogs/money/2014/...e-bigger-pizza

The math of why bigger pizzas are such a good deal is simple. A pizza is a circle, and the area of a circle increases with the square of the radius.

And when you look at thousands of pizza prices from around the U.S., you see that you almost always get a much, much better deal when you buy a bigger pizza.

[Wormius]

Originally Posted by Campopplestone

I love Deep and Square Pizza down in Bowness, and Seniores in Beddington

Any idea what the baked pastas are like at Seniores?

[Pizza]

Finally, a thread about me

I second Crispy Crust

[Sr. Mints]

Calgary has pretty much killed pizza for me over the years.

I don't know what 'style' I like, but it seems every time I go for pizza in Calgary I get a 3/4" thick rubbery monstrosity or a piece of dry, crusty cardboard.

However, in early January I was taken to Without Papers Pizza in Inglewood by a friend who swears it is the best food in the city, and it was pretty terrific (but I've still had better on the east coast.)

[flamesrule_kipper34]

Bensonhurst Pizza on 17th, Calgary's best Chicago deep dish. Still no comparison to the real thing but great rendition, just be prepared to wait 45 mins for it.

[TSXCman]

Crispy Crust. Forgot about that place! Right by me.

It's good, but expensive.

Gator's pub in the south is good, 2xmediums for $20. The hawaiian with feta is good.

They crisp their cheese on top

[TSXCman]

Originally Posted by Violator

,try the Chinese place to really good ginger beef and house special chow mien.

Wing's Chinese food was great for cheap little meals. I think it is now called Wang's and is not the same.

[Yamer]

Bought a Tim's pizza at the Farmer's market and it was delicious (although pretty greasy). Thanks for the recommendation.

[RW99]

Originally Posted by TSXCman

Crispy Crust. Forgot about that place! Right by me.

It's good, but expensive.

I emailed them to see if they would deliver to my area. That was 3 months ago. Guess it's time to call.

[I-Hate-Hulse]

Originally Posted by Inglewood Jack

Stromboli Inn...the 13 years between when they closed in Kensington and re-opened in Bridgeland gave me the worst case of pizza blue balls in history. they are a civic treasure and must be visited by all pizza lovers on this forum right effin now.

Agreed - the awesomness that used to be Stromboli had me pretty much running out the door the next time the opportunity to order pizza came up at our household.

For old times sake, I got my favorite - double mushroom and pepperoni! It is authentic like it used to be. Cheese on bottom, toppings on top. Gives the mushrooms that same roasted flavor. Crust is till crunchy yet pillowy inside.

Not a perfect 5/5 though. Modern day times have caught up. Toppings while excellent - we need more dammit! And if you're going to charge me $4 for extra mushrooms, you'd better give me more than an extra handful! Smother it like you used to! My wife was not a fan, she favors the thin crust pizzas and thought it was too bready.

Finally, there's the cost cost - two 12" with the $4 extra mushrooms were like $47 when you put in GST.... spendy....

I'll order again, but it'll take come convincing of the wife. A compromise for Without Papers would probably happen before we order from Stromboli's again...

That and you should be back in Hillhurst dammit!

[Komskies]

Any fans of homemade pizza? Cast iron pizzas are all the rage right now. This is one I made on Sunday. Double smoked bacon, napoli pepperoni, and calabrese salami, fresh basil on the sauce, and mozza, white cheddar, and parmigiano reggiano.

[undercoverbrother]

Originally Posted by Komskies

Any fans of homemade pizza? Cast iron pizzas are all the rage right now. This is one I made on Sunday. Double smoked bacon, napoli pepperoni, and calabrese salami, fresh basil on the sauce, and mozza, white cheddar, and parmigiano reggiano.

Please explain cast iron?

[Komskies]

You basically treat your cast iron skillet like a pizza pan and build and bake your pizza right in your skillet. Takes about 20 minutes to cook in a 500 degree oven. I usually use my 10.25" pan for a smaller pizza but the one in the picture is in my 15". This is the pan I use:

http://www.amazon.ca/Lodge-L8SK3-4-I.../dp/B00006JSUA

[undercoverbrother]

Originally Posted by Komskies

You basically treat your cast iron skillet like a pizza pan and build and bake your pizza right in your skillet. Takes about 20 minutes to cook in a 500 degree oven. I usually use my 10.25" pan for a smaller pizza but the one in the picture is in my 15". This is the pan I use:

http://www.amazon.ca/Lodge-L8SK3-4-I.../dp/B00006JSUA

Is it different than a deep dish pizza?

[Komskies]

Originally Posted by undercoverbrother

Is it different than a deep dish pizza?

It's different than deep dish in that I don't bring the dough up the sides of the pan, but you can certainly make deep dish pizza in these pans. I like to instead put the cheese right the the edge of the pizza so it forms a crispy cheese ring built into the crust.

[undercoverbrother]

Originally Posted by Komskies

It's different than deep dish in that I don't bring the dough up the sides of the pan, but you can certainly make deep dish pizza in these pans. I like to instead put the cheese right the the edge of the pizza so it forms a crispy cheese ring built into the crust.

DO you do your own dough, and do you mind sharing you recipe?

[calumniate]

Originally Posted by fotze

I hate any cheese on pizza that will melt oily/yellow, like cheddar or parmesan.

Don't worry, that's just PAM