I drink skim. I have for about 20 years now. Iused to drink whole milk in my rabid weightlifting days for the protein. Now, I just love it. Since Christmas Eve I've drank 2 gallons and am about 1/3 through my 3rd gallon.

Whole milk will definitely put weight on. Does anyone drink milk with ice in it? I love it that way.

That's a key to me.... pizza has to be thin. I hate all those doughy, chewy crusts that too many places now try to pass off as pizza.

Speaking of passing off .... I just tried the new Domino's pizza. Supposedly, as of yesterday they've changed the main ingredients in all their pizzas including using only mozzarella now.

Ehhhh .... it's better than what is was, but it's still Domino's.

SC, I couldn't agree more...a thin semi crispy crust is much better than a thick doughy breadlike crust. I like to taste the dough, tomatoes, cheese and ingredients evenly. Not a loaf of chewy bread with a hint of sauce and cheese.

This ought to be perfect for you, no?



Just kidding.. they also have a thin version which is much less threatening to one's glucose levels...

Pizza Papalis

I don't mind an occasional deepdish pizza, but I checked out the website link you provided, and they include a picture of their thin pizza. Lilo, to me, that is NOT thin crust. A thin crust is one that you can fold in half. As Mark said above, it should be semi-crispy.

That's really interesting SC because in this area that is thin crust. Of course Pizza Papalis boasts of "Chicago Style" so maybe that is where the difference is. Maybe it's a Midwest thing. My brother moved to NY a few years back and complains that he can't find any decent thicker style pizzas-everything is too thin.
Regional Varieties of Pizza

Supino's, which is located in Eastern Market has won some local awards/surveys for best thin style pizza.

Supino's Thin Dish

Supinos Review

Detroit Thin Style Pizzas

I checked the regional varieties and was pleased that they listed Old Forge style as a distinct style. It's named for the small borough between Scranton and Wilkes-Barre that boasts many family owned pizzerias that have been serving their distinctive pizzas for generations.

Wow, I really want a pizza tonight. These all look dee-lish! Like, SC, I like a deep dish every now and then but prefer thin. However, I would not leave the table if any one of the pies from these links ended up on my dinner plate! Yum!

Okay New Yorkers and Chicagoans. With all of the pizza joints in your home cities making "authentic" pizza, do the pizza chains like Dominoes modify their usual cardbaord offerings for ya'lls more discriminating palates?

Some of Staten Island's Best Pizza :

DENINO'S




JOE & PAT'S





LEE'S TAVERN

That Denino's looks good!

I think I'd pick the second pizza from Joe and Pat's, but Dennino's looks good too. With those pictures, I guess I'm having pizza for lunch.

I'm moving to New York.

The best boardwalk pizza I remember was at Crespi's Pizza in Rockaways Playland, Beach 98th Street and the ocean, Rockaway Park. That was decades ago. Playland was knocked down years ago to make way for housing.

The best pizza I enjoy now is made from scratch by yours truly.

I also make my own pizza TB.

It's now become somewhat of a family tradition that I make pizza on New Years. I make regular, sicilian, dry sausage pie, pepperoni pie, white pie and also a grated cheese pie.

I sometimes even make calzones.


HERE'S something that you might enjoy looking at.

We used to go to Rockaway Beach when I was a kid. I have great memories of going to the beach with my family and especially remember how high the waves were as my father and I used to stay in the water for hours diving into and riding those huge waves. Great memories.

The photo below brings back some very vauge memories that I have of driving to the beach and seeing some parts of Rockaway in burnt ruins.

I live in the wrong state to. Sucks to live in Ohio.

Try NJ, Mig... best pizza on the planet!

Thanks for the link, DC.
When I was a little kid, if my dad had a couple of hundred dollars saved up, we'd rent a bungalow in Rockaway for the summer. They were like tarpaper shacks, but I didn't care. A whole summer at the beach!

Olivant asks...

Quote:

...do the pizza chains like Dominoes modify their usual cardboard offerings for ya'lls more discriminating palates?

I can't say for sure, but I can't imagine that they would do that. Would each Domino's or Pizza Hut location change their recipe to compete with every little neighborhood joint that makes pizza? I don't think so.

Dough, sauce, cheese, toppings. There's a lot of ways you can put those together and that's what makes my pizza different (maybe better, maybe not as good) than yours.

Believe me, for all the press that Uno's or Gino's East gets for their pizza in Chicago, there's a hundred little mom-and-pop store-fronts making and delivering pizza equal to or better than those restaurants.

But among the name-brand pizzas in Chicago, I've always been partial to the Giordano's thin crust. It's almost like a pastry dough...

Sadly, my neighborhood lost a good, delivered pizza when Armand's closed its doors after 55 years. It gained some notoriety when it was reported to be the site of an alleged meeting between politicians and mob bosses to discuss the available riverboat casino license for the village of Rosemont.

tony b.

They are trying to do so. I don't know if they will be successful or not. I doubt it. The recent commercials where they acknowledge the "cardboard" rep are sorta funny.

Domino's reinvents its pizza
Company spices up crust, sauce to adapt to changing tastes
Jaclyn Trop / The Detroit News

On the eve of its 50th birthday, Domino's pizza is sweeter, spicier and bolder than ever before.

After expanding its menu to include oven-baked sandwiches, Breadbowl Pasta and Chocolate Lava Crunch cake, Ann Arbor-based Domino's is returning to its roots to honor its golden anniversary in 2010. The country's largest pizza delivery company has reinvented its traditional pie, increasing its flavor, after two years in research and development.

The new pizza, available only in the U.S., has been re-engineered to appeal to the changing American palate, said spokesman Tim McIntyre. A new garlic-seasoned crust topped with a mix of mozzarella and provolone is held together by a nuanced red pepper-infused sauce that tastes sweet at first but concludes with a kick, the company said.

"People are looking for bolder flavors, more robust and spicier," McIntyre said. "Everything is fuller and more flavorful."

The pizza was rolled out in stores nationwide Sunday. A national campaign, centered around a front-page banner ad on YouTube, kicked off Monday.

The pizza maker, which reported third-quarter sales of $1.2 billion, spent about $75 million on development and marketing of the new pizza, according to an estimate by Forbes magazine.

"We've been known for being number one in service and delivery, and product quality has been second," McIntyre said.

The pizza is a response to the "Domino's 'haters' of the world, who don't hesitate to bash us on blogs and in social media sites everywhere," he said.

The four-minute YouTube video, titled "The Pizza Turnaround: The true story of how Domino's listened to its harshest critics and made their best pizza ever," confronts criticism from focus groups and Internet users, including allegations that Domino's pizza is bland and tastes like cardboard.

"You can either use negative comments to get you down or you can use them to excite you and energize your process of making a better pizza," President Patrick Doyle said in the video.

The recipe overhaul is overdue, said Mark Lantz, a Birmingham-based brand strategy consultant.

"The pizza category has changed dramatically since Domino's made its name on the back of a 30-minute delivery guarantee, but has Domino's as a brand changed much in that same interval? Probably not."

99¢ Pizza Catches On In NYC

We had pizza tonight with anchovies and those black, wrinkly, oil cured olives. Mmmm.

Great memory, P.B. - we used to call those "old man olives" when we were kids. Very tasty indeed.

I guess those olives do resemble old man balls .

No comment

And why is this conversation still going on when everyone knows NJ has the best pizza!

Puh-leeze! Not so! C'mon over here to the dark side of the border, sweetie, and I'll show you pizza made for and by real men.

I've said it before, Babe. Jersey folks are cool, but they have this constant inferiority thing going on; being so close to New York City and all.

In Geoff's case, it's manifested itself in the delusion that their pizza is as good as ours. Well, that and his problem with vodka .

Sorry, Geoff. You know I love ya, booby

Come to Chicago and we'll show you what a real pizza looks and tastes like!

Snobs! (Talking about NY; we know Chicago can't stand up to either ;))