Pizza

[SportsJunky]

What's the matter, were they out of spam and head cheese pizza? Jesus.

At least they burned the crust to help kill the arugula taste.

[Fuzz]

Originally Posted by DoubleK

Pineapple adds some acid and some sweetness as contrast. Arugula has the same effect, but adds pepper and bitterness.

I know when I order pizza, the flavour I'm going for is absolutely not "bitterness".

[blankall]

When the toppings get too fancy I find it loses its pizza quality. I need to see sufficient sauce and melted cheese to have the pizza effect. The cheese must have significant coverage in a continuous layer and be melted. There must be a clear layer of sauce.

Otherwise I call it flatbread, even if round.

Hard to see what's going on under that arugula, but that "pizza" may be using crumbled feta in lieu of a layer of melted mozzarella. If so, that's flatbread. Might be delicious flatbread, but not quite a pizza. I would need a layer by later dissection to make this call.

[The Familia]

Wow. So some people have no problem throwing perogies, bbq sauce, or an entire taco on their pizza, but prochiutto and arugula is too much? Different strokes for different tastes!

[blankall]

Originally Posted by The Familia

Wow. So some people have no problem throwing perogies, bbq sauce, or an entire taco on their pizza, but prochiutto and arugula is too much? Different strokes for different tastes!

For me, it doesn't matter what toppings are on the pizza, but it needs to have the basic pizza structure. Lawyers of crust, sauce, and cheese. The arugula was fine, but that pizza seems be using arugula - with some cheese mixed in - instead of a lawyer of cheese.

I have yet to see a pizza with actually perogies on top. When people talk about perogy pizza, it typically means a pizza with perogy like quality, such as sour cream, onions, etc... on it.

[ben voyonsdonc]

Originally Posted by blankall

For me, it doesn't matter what toppings are on the pizza, but it needs to have the basic pizza structure. Lawyers of crust, sauce, and cheese. The arugula was fine, but that pizza seems be using arugula - with some cheese mixed in - instead of a lawyer of cheese.

A lawyer pizza? Do they bill by the slice?

[keratosis]

Originally Posted by ben voyonsdonc

A lawyer pizza? Do they bill by the slice?

Topping.

[jayswin]

Originally Posted by DoubleK

Order. It's amazing.

We went prosciutto and arugula. Perfectly cooked crust in a wood fired oven. Loads of toppings. For $22 it's a very good value for a gourmet pizza.

I know taste is everything, but the look is....yeesh.

[jroc]

To me it looks good, but I just feel the whole slab of prosciutto would come off with the first bite.

[EverfresH15]

Bow tie is opening a location on 37th just south off of 17th.

[undercoverbrother]

Originally Posted by Boblobla

Were all of the pizzas thick crust? Beer Revolution made some awesome thin crust pizza.

I don't believe they do have thin crust or I couldn't find it on their menu.

I was on my phone and didn't have my glasses.

I hate getting old.

[Inglewood Jack]

Little Tavern got busted last week hosting a self-serve pizza buffet

https://calgaryherald.com/news/local...ary-restaurant

Aside from the context of you know, a global pandemic, a pizza buffet sounds delicious and takes me back to the old days when The Hut used to have them. Not sure what made Little Tavern think they'd be able to slip this one under the radar though.

[Jiri Hrdina]

Originally Posted by DoubleK

Trying Pizza Culture tonight. New place on Edmonton Trail where Open Range used to be.

The headline here is that Open Range shut down?
Is Big Fish still there?

[MRCboicgy]

That makes me miss the Pizza Delight down in Evergreen - had a lunch buffet like 10-15 years ago that absolutely slapped

[troutman]

Originally Posted by Jiri Hrdina

The headline here is that Open Range shut down?
Is Big Fish still there?

They are combined as one entity now:

https://www.bigfishopenrange.ca/our-story

The vision of Big Fish & Open Range came to be in 2020 after success in providing a duel surf and turf experience. Rather than operating both businesses independently, the decision was made to combine both restaurant concepts – why have one when you can have both? Thus, customers have the opportunity to order from an expanded menu that offers a larger variety of options to appeal to all tastes and cravings.

[DoubleK]

Originally Posted by Jiri Hrdina

The headline here is that Open Range shut down?

Is Big Fish still there?

sureloss'd by troutman!!

[looooob]

Originally Posted by Inglewood Jack

Little Tavern got busted last week hosting a self-serve pizza buffet

https://calgaryherald.com/news/local...ary-restaurant

Aside from the context of you know, a global pandemic, a pizza buffet sounds delicious and takes me back to the old days when The Hut used to have them. Not sure what made Little Tavern think they'd be able to slip this one under the radar though.

I posted earlier about my experience with Little Tavern that I picked up (filling and delicious) yet that the place appeared really quite busy (although I think in lines with the restrictions at the time) on site. I didn't see a buffet though

[Inglewood Jack]

The story has been updated with claims from the owner that the buffet was actually just takeout testing with staff about to be laid off. Still a bit sketch given the timing of 10 days after mandated dine in closure, and longer than that including the original announcement.

If people still wish to support them they can, if not then I’ve mentioned already that this part of the city is now brimming with very good alternatives.

[OldDutch]

So tried out my Breville Pizziaiolo today, and it helped me make the best pizza ever.

I got it on a pretty big pre-Christmas sale, not way should you pay the list price for it, but it comes as advertised. You can absolutely cook Neapolitan pizza to the level you get at the best Calgary joints. We fudged it with our first few, and they still came out delicious. We even used Lina’s regular dough and managed to get it perfect crunch on bottom and top.

Will take pics when we get it down and share, but so far would recommend on sale.

[Wormius]

Originally Posted by OldDutch

So tried out my Breville Pizziaiolo today, and it helped me make the best pizza ever.

I got it on a pretty big pre-Christmas sale, not way should you pay the list price for it, but it comes as advertised. You can absolutely cook Neapolitan pizza to the level you get at the best Calgary joints. We fudged it with our first few, and they still came out delicious. We even used Lina’s regular dough and managed to get it perfect crunch on bottom and top.

Will take pics when we get it down and share, but so far would recommend on sale.

I wonder how the Breville Crispy Crust would compare? It's a bit cheaper and smaller.