Jon Stewart on Chicago vs. NYC pizza

[Dylan]

[Dylan]

[Professor]

After my wife went to Italy, she told me about the pizza in Florence. I made pizzas for a few weeks until she proclaimed that I got it right. Basically, it's thin crust with sauce and mozzarella. But, it's not that easy. To get it done right, I had to pre-cook the crust. Got my BBQ pit up to 600*F, then stuck the raw dough on a pizza stone sitting on the grill. Let it cook for a few minutes, just to get rid of the rawness. Then, removed it and put on the sauce and cheese.

Threw a smattering of corn meal on the stone, then baked it until the cheese started browning. The crust was crispy and flaky, but didn't get soggy from the sauce (because it was pre-cooked).

[Aaron]

I saw a business model for a woodfire pizza cart one time... looked pretty genius

[exploited]

They are a big draw. I'm expecting an additional 500-1000 customers for the wood-fired oven alone, over the summer months. Along with the beer taps - carrying only the finest local craft beer of course - we'll be busy as shit.

[The Comrade]

1. deep dish blows and is not pizza. it is known
2. san diego can have it's shitty avocado polenta pizza with soy suace or whatever stupid shit you nerds always do with pizza
3. most people copy new york style pizza. you eat it, dude.

[exploited]

[Bauce]

[exploited]

Maddox was an internet legend for quite some time. His writing is way, way better.

[uebermann]

Love real deep dish pizza. The more sauce, teh better.

and lol @ socal pizza. nasty shit.