DitmasPork
Senior Member
Agree with you there.#1 di fara, Brooklyn plain slice
Agree with you there.#1 di fara, Brooklyn plain slice
pineapple pizza. perth airport.
I live in Brooklyn, about a 20 minute walk from DiFara, haven't been in a while, long overdue for a visit.I used to live in Brooklyn - Di Fara is legit, but it was a pain in the ass to get to, and we couldn't get there more than once or twice per year.
After moving back to MN, I'll say that I appreciate the variety of styles available (more so than in the areas of NYC that I frequented).
There are some pretty good spots in my corner of the Twin Cities, including Pizzeria Lola, which was featured in an episode of the Pizza season of Chef's Table. If you're open to non-traditional pizza, there's great stuff to be had - Korean sausage and kimchi? Let's do it.
Lola's owner, Ann Kim, also has a NYC-style pizza place nearby, called Hello Pizza. I'll grab a pie there when I'm missing Brooklyn.
....but I also love a good Detroit style, or a thin and crispy Midwest tavern style, or the occasional Neapolitan, etc, etc. I just love pizza.
I’m a devout New York style guy, but I’d so eat that. With a pitcher of a craft Pilsner.Buddy’s Pizza (Detroit Style), sausage and mushroom and chili flakes, with a Diet Coke
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That looks legit good... curse you lactose intolerance.'Best' of course is subjective, I've had some great pizzas, but like to think that I've still yet to have my 'best.'
Certainly on my bucket list, is traveling to Naples, and having a pineapple pizza made by a famous pizza maestro.
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My wife and I had pizza at a local Brooklyn place, she opted for the Vegan Pepperoni slice.That looks legit good... curse you lactose intolerance.
Yeah... I try to get by on goat cheese pizza if there is a hankering.... the vegan stuff ain't it.My wife and I had pizza at a local Brooklyn place, she opted for the Vegan Pepperoni slice.
I tried a bite, think it was my first time trying vegan cheese, which was awful! Don't know why vegan cheese even exists!
Honestly, try it... IMO grated gruyere, emmental or gouda actually makes better pizza than grated mozzerella, at least when you're talking standard home ovens. Mozzerella & fior di latte are IMO highly overrated...Yeah... I try to get by on goat cheese pizza if there is a hankering.... the vegan stuff ain't it.
Aging cheese alse helps with the lactose, but those ain't for pizza.
How on earth are you suposed to eat pizza with chopsticks?Tokyo has really good Neapolitan pizza.
My favorite spot is Pizzeria Terzo Okei in Shinbashi.
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They have a small craft brewery, so beer is also good!
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The anchovy fries are also to die for…
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Honestly, try it... IMO grated gruyere, emmental or gouda actually makes better pizza than grated mozzerella, at least when you're talking standard home ovens. Mozzerella & fior di latte are IMO highly overrated...
...though still miles better than vegan-cheese. Cheese without milk simply isn't cheese. It shouldn't be called cheese. It's also not even remotely close in the nutrition department. I'd rather put 10 slices of pineapple on my pizza than that horrible crap.
Japanese eat pizza like Italians…with knife and fork.How on earth are you suposed to eat pizza with chopsticks?
Never had this problem with it getting too salty. And I often add parmiggiano too...When making at home to put enough on to make it seem like pizza it gets wayyyyy to salty.
all the aged cheese around me just has too much salt in them too. the soft basic goat cheese is ok.... keep making pizza to figure out force myself to utilize the sourdough discard.
'Best' of course is subjective, I've had some great pizzas, but like to think that I've still yet to have my 'best.'
Certainly on my bucket list, is traveling to Naples, and having a pineapple pizza made by a famous pizza maestro.
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Tokyo has really good Neapolitan pizza.
My favorite spot is Pizzeria Terzo Okei in Shinbashi.
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Chopsticks
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They have a small craft brewery, so beer is also good!
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The anchovy fries are also to die for…
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OK, OK, I get it. You are doing this just to spite me, right?You can find this glorious slice at Terminal 2, Perth Airport, near the Beef Jerky vendor.
How on earth are you suposed to eat pizza with chopsticks?
sliced provolone works well on pizzaright at home, I gave up on travelling far for pizza simply because most places either skimp on dough prep, or flour or cannot do it and got me a proper oven doing 500'C and it makes all the difference...combined with long fermented high hydration dough. Guys it's doable at home for the outlay of one knife.
Parmiggiano, two tbs, some good tinned tomatoes san Marzano di Nocerina if lactose intolerant provelone piccante should do the trick replacing mozzarella (the mozz going on pizza usually is not the balled up stuff that is added on top)
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Adding parmiggiano is pretty much my go-to method to improve any melted cheese situation (whether it's pizza or gratin), even if I'm already using good cheese. It always seems to make it better.right at home, I gave up on travelling far for pizza simply because most places either skimp on dough prep, or flour or cannot do it and got me a proper oven doing 500'C and it makes all the difference...combined with long fermented high hydration dough. Guys it's doable at home for the outlay of one knife.
Parmiggiano, two tbs, some good tinned tomatoes san Marzano di Nocerina if lactose intolerant provelone piccante should do the trick replacing mozzarella (the mozz going on pizza usually is not the balled up stuff that is added on top)
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Name and address, please?Neapolitan pizza in RomeView attachment 313556
The Italian cheese bread they make is wildly good if you have it fresh. Cheap, lot of cheese for some ok protein, filling, tons of flavor. Sustained many a late night in college and remains a guilty pleasure. It’s weird how a place that makes pizza that bad can make cheese sticks that good.Oh man, tmnt in the arcade!
I honestly donno the last time I had Little Caesar's pizza, but those cheesesticks still hit after a few too many beers.
A Jet's 8 corner pepperoni with excessive crushed red pepper flakes and leftover pineapple from the fridge with a Kirkland Côtes du Rhône is a close second.
they have a few stores down here in Florida I get it from time to time with 'bold pepperoni'I so so so miss Jet's, despite their health code violation problems back in the day... (grew up + college in MI)
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