Panther in the Den wrote:No. I’m not trying to start a fight.
For years I have been ordering Sausage and Cheese. To me this was always the great combination.
shakes wrote:my pet peeve is people who order anything "and cheese" on their pizza. My hope is that someone gives you a pizza with no sauce or crust when you do that. Afterall, you didn't ask for sauce or crust when you made your order. I know that shouldn't upset me, but it absolutely drives me nuts. Like nails on a chalkboard.
bweiny wrote:shakes wrote:my pet peeve is people who order anything "and cheese" on their pizza. My hope is that someone gives you a pizza with no sauce or crust when you do that. Afterall, you didn't ask for sauce or crust when you made your order. I know that shouldn't upset me, but it absolutely drives me nuts. Like nails on a chalkboard.
So when a customer orders plain cheese, do they just say the size? There's no way to avoid redundancy there under your zero tolerance model. Many menus are structured as "[Form of] Crust Cheese Pizza" with additional toppings just added to it. When ordering carry-out, I don't know about you, but strictly from the menu verbatim is a pretty good strategy.
I embrace the "cheese and [toppings]" form of phone ordering. It sounds like you're ordering something better and more plentiful than without including "cheese". If you're sitting at the table speaking with a server, then yes, it would be more of a jerk move. No need to be so transactional in that situation.
nsxtasy wrote:Another version that could be called "Chicago style pizza" is a hot dog pizza "dragged through the garden" with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt, on a poppy seed crust. And never never never with tomato sauce.
And that's just to mimic one of our iconic foods. I'm sure others can come up with a "Chicago style pizza" that pays homage to other characteristics of our city, such as the winter weather, the corruption, the sports teams, and on and on.
BrendanR wrote:I'd say sausage, mushroom, onion and green pepper is my 'classic.' You sometimes see it deliciously called SMOG.
BrendanR wrote:I'd say sausage, mushroom, onion and green pepper is my 'classic.' You sometimes see it deliciously called SMOG.
I've never had Italian beef pizza. My concern has always been that the beef would be lost with the tomato and cheese plus the usual giardiniera and bread/crust (Chicken pizzas, too). I'll bet it's good at Vito & Nicks, though.
Binko wrote:Some places it's just too heavy and too wet for the crust, so I'll go for plain sausage or sausage and mushroom at those places. At Vito & Nicks, though, they seem to do a fine job with those ingredients without making the pizza a big floppy mess.
ronnie_suburban wrote:Based on how many local places offer it as a default combination, I think sausage, mushroom, onion & green pepper is definitely a Chicago thing but in general, I'm not a fan. Unless they're handled exceptionally well, these vegetables leech of lot of moisture into the pizza when they cook, diluting its flavor and soggifying the entire affair.
The few places where I order vegetables on my pizza are places I know cook them first and/or slice them very thin, both of which reduce their negative effects on the pizza. And even then, I generally stick to one vegetable (usually onion or jalapeno) per pizza.
=R=
Puckjam wrote:The first time I was at Zaffiro's on Farwell in Milwaukee, I asked the bartender what to order. He said sausage (homemade) and pepperoni. After getting my pie, I fully understood. This is a beautiful thin crusted pizza. The water that veggies emit would be a horror on this pizza. If you get a chance, go there and get this. You will be real happy.
chicagojim wrote:I'd somehow completely missed the Italian Beef and Giard. pizza. Is the beef not overcooked to hardness during the baking process?
metro man wrote:I have to agree on the amount of veggies with sausage on a pizza should be minimal. I only go with one veggie/sausage combo at a time. Sausage and onion is my go to but I do like a sausage and green pepper occasionally. Will also go sausage and mushroom but only if the shrooms are not of the canned variety.
Binko wrote:I don't know if it's nostalgia or what, but when I go to Villa Nova in Stickney, they actually give you a choice of fresh or canned mushrooms, no difference in price. I choose canned for some reason. That's the only time I could stand those damned things.