Pizza

[looooob]

Originally Posted by Inglewood Jack

Bravo Pizza in West Springs is open for business. standard crust pepperoni is regular pan thickness, slightly sweet tomato sauce, and decently broiled up top. thin crusts are california style and only come in size XL.

overall thumbs up and different enough from other nearby options that it can go into the rotation without replacing anything.

https://bravopizzas.ca/

we had it on Friday and our take is similar- will go into the rotation. we went standard crust , the sauce definitely is notable


they phoned two hours later to followup and ask us how we enjoyed the meal

[undercoverbrother]

Originally Posted by blankall

To clarify, ham is also considered both sweet and savory, as it is a meat cured in relatively large amounts of sugar. What makes the hawaiin pizza good is the play of the sweet and caramelized pineapple and ham off each other.

Also, on the fruit thing, virtually all "vegetable" toppings commonly found on pizza are indeed fruits: olives and all peppers. In fact, the only common true vegetable pizza topping is probably the onion.

So basically, the only thing that separates pineapple from the other toppings is sugar content. But Ham is sweet, and we just had multiple posters talking about how much they love honey on their pizza.

I have only found 1 pizza that pulled off pineapple and that is at the Blackbird Pub down by me.

It isn't a menu regular but is pineapple, fried chicken, jalapenos. Now I was pretty lit up, but it was amazing.

[blankall]

Originally Posted by undercoverbrother

I have only found 1 pizza that pulled off pineapple and that is at the Blackbird Pub down by me.

It isn't a menu regular but is pineapple, fried chicken, jalapenos. Now I was pretty lit up, but it was amazing.

I also forgot to add, that a key to a good hawaiian is also in the sauce. The sauce should be tangier than normal, which bridges the gap between the sweet and savory.

[CliffFletcher]

I dislike pineapple on pizza for the same reason I dislike fresh tomatoes - they prevent the cheese from crisping. In general, I prefer sub-cheese toppings (pepperoni, mushrooms, ham) on traditional cheesy pizzas.

[Jacks]

Originally Posted by blankall

I also forgot to add, that a key to a good hawaiian is also in the sauce. The sauce should be tangier than normal, which bridges the gap between the sweet and savory.

Or spicy, a nice spicy sauce and the pineapple on top to caramelize.
Lame, half cooked pineapple is terrible, I think that's why most people don't like it.

[Cappy]

Spiros pizza has a great pineapple “Anna’s island”

Posto has a great pineapple pizza with jalapeños. Also the last time i was there they used pickled pineapple which was unreal

I think what has led the turn around on pineapple pizza is the greater emphasis on gourmet pizza. Like poster said above, half cooked pineapple pizza is crap. So most chain places make crap pineapple. I won’t order it at dominoes or papa John’s etc because they don’t take the care to make a good pizza.

[Kiran403]

Fastlane Pizza in Acadia has a delicious spicy sauce option that goes good with pineapple. My go-to is pepperoni and pineapple with that sauce.

[nik-]

Hawaiian with a spicy component is the king of pizzas.

[DoubleK]

Originally Posted by CMPunk

Since I haven't seen it mentioned, Connie and Johns has opened up in the East Village. Chef Connie DeSousa from CharCut has opened up a Detroit style and New York style pizza place. https://www.connieandjohns.com/

Went full grease wheel tonight and have one of these on order.

Looking forward to folded cheesy goodness!!!

[looooob]

Originally Posted by darockwilder

That's great news! Tavernatta was my favorite restaurant and I was supremely disappointed when they closed.

Sent from my Pixel 4a using Tapatalk

ordered Little Tavern yesterday. did pickup but the in house restaurant/lounge was actually fairly active, but that's for another thread


my wife placed the order and I think she was warned the pizzas were big- and they are (we did the Sicilian thick style, which measure 18x12, they also sell a thin crust 16 inch pie)


very good- we definitely have a few more meals worth of leftovers. did remind us of a very specific pizza location in Italy we had once


will return

[DoubleK]

Originally Posted by DoubleK

Went full grease wheel tonight and have one of these on order.

Looking forward to folded cheesy goodness!!!

It is a good pizza, but don't think it's quite worth $35.

[Scroopy Noopers]

Originally Posted by OldDutch

Are you able to crisp the bottom well? I get this dough and set my oven at 525F I put the pizza on steel to prep and slide it on stone. The stone had been in for 30 mins.

Still pale bottom.

Crisp crust is the most underrated but most critical to a great pizza. Drives me crazy I can’t get it consistently right!

I put my dough in a gently warmed and lightly oiled/buttered 12” cast iron pan. Into a 500 degree oven that I immediately drop to 425, for 11 mins. Typical flip it to broiler with one minute left. Crispy every time! Maybe it has something to do with the dough too though.

[CarlLester]

Originally Posted by DoubleK

It is a good pizza, but don't think it's quite worth $35.

Totally agree. We ordered a couple a little while ago - one of each style - $63. Everyone really liked it. But price is steep for what you get.

[DoubleK]

Originally Posted by CarlLester

Totally agree. We ordered a couple a little while ago - one of each style - $63. Everyone really liked it. But price is steep for what you get.

The biggest piss off was that it was cold by the time I got it home. I live less than 5 minutes from charbar. So clearly it was waiting in the oven down below for at least 30 minutes before I was supposed to pick it up as I was right on schedule for once in my life.

[Dan02]

Originally Posted by DoubleK

The biggest piss off was that it was cold by the time I got it home. I live less than 5 minutes from charbar. So clearly it was waiting in the oven down below for at least 30 minutes before I was supposed to pick it up as I was right on schedule for once in my life.

You had the opposite problem i did, mine was 20 minutes late. It was worth a shot but definitely not worth the money.

[Weitz]

Originally Posted by Inglewood Jack

Bravo Pizza in West Springs is open for business. standard crust pepperoni is regular pan thickness, slightly sweet tomato sauce, and decently broiled up top. thin crusts are california style and only come in size XL.

overall thumbs up and different enough from other nearby options that it can go into the rotation without replacing anything.

https://bravopizzas.ca/

Had this tonight.



I'd rank it below recent try's we have had with Good Pizza and Villages Pizza.


Pricey and taste didn't quite hold up in our opinions.

[curves2000]

I have visited Airdrie a few times recently for some work related things. I have stopped by a place called Old Town Pizza House and had an amazing pie and other things as well.

Pizza loaded with toppings, great prices for dine in service while it was allowed and plenty of the nicely browned cheese. It was a medium thick crust.

If I lived in town it would be a very regular spot for sure.

[RW99]

We had Connie & John's again last night. As per my last post about it in this thread, I had the same issue with them cooking it way too early. We were driving there and got notified it was ready when we were at Deerfoot and Anderson

So we gave it another chance last night and went with the Detroit pepperoni. Still way too much grease/pepperoni/salt for us, as much as I like a greasy slice.

The bigger issue is the pizza itself. We were already on our way home when we noticed one slice of the rectangle pizza was missing We really didn't want to go back and complain and wait another 20 for a new pizza. They told us it was a failed pizza (we noticed when we got home the edges that were fairly burned). They kept in the kitchen for their staff and when they went to grab our pizza, they grabbed this one instead with a slice missing. Very weird, not sure why they would stack good pizzas next to one the staff was going to munch on. They said they would refund the pizza, will keep an eye on the CC.

So, be early and check your pizza for missing slices As they dont have any real combination pizzas that we like, we wont be heading back.

[The Familia]

Anyone else tired of this new (and disgusting) fad of throwing anything on a pizza? I’m sorry but perogies, donair’s, tacos, and spaghetti should never make it’s way on a pizza. Had Royal pizza from Sage Hill on the weekend and noticed a spaghetti and meat sauce pizza...ugh.

Anyhow, ordered a pepperoni, green pepper and mushroom which was good. A tad soggy but otherwise decent. Also got a Hawaiian...sauce was a bit too sweet for my liking.

[Boblobla]

Donair pizza has been around for a long time. I used to get it when I went to SAIT and it is amazing, as long as the pizza place is also a donair place. Spaghetti and meat sauce though sounds like it would put me in a coma.